CN111254033A - Faint scent type white spirit brewing method based on secondary bacterium culture saccharification fermentation process - Google Patents
Faint scent type white spirit brewing method based on secondary bacterium culture saccharification fermentation process Download PDFInfo
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- CN111254033A CN111254033A CN202010272384.8A CN202010272384A CN111254033A CN 111254033 A CN111254033 A CN 111254033A CN 202010272384 A CN202010272384 A CN 202010272384A CN 111254033 A CN111254033 A CN 111254033A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The embodiment of the invention discloses a fen-flavor liquor brewing method based on a secondary bacterium culture saccharification fermentation process, and particularly relates to the technical field of liquor brewing. According to the invention, the saccharified bacteria liquid extracted from the fermented grains in the secondary saccharification process is added in the primary culture saccharification process, so that the saccharified flora is supported, a uniform saccharified flora is cultured, the saccharified flora is stirred by stirring, the contact between the saccharified flora and air is improved, sufficient oxygen is absorbed, the saccharification efficiency is improved, and further the saccharification effect of the fermented grains is improved.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a fen-flavor liquor brewing method based on a secondary bacterium culture saccharification fermentation process.
Background
The white spirit is also called distilled spirit, old white spirit, knife, etc. and is one of the six distilled spirits in the world. The white spirit has compound fragrance with esters as main body, and is brewed by taking yeast and yeast as saccharification leaven and using starchiness (saccharine) raw materials through steaming, saccharifying, fermenting, distilling, ageing and blending. Strictly speaking, the blended wine blended by edible alcohol and edible perfume cannot be calculated as white spirit. The solid-state liquor is mainly concentrated in Guizhou Renhui, Sichuan Yibin and Sichuan Luzhou triangular zone at the upstream of the Yangtze river and in the Chishu river basin, and has soy sauce flavor type, strong flavor type and the like. However, the applicant finds in the practice of wine brewing that the multi-grain mixed brewing method also has the defects that: different grains have different brewing optimal conditions, the grains are mixed and boiled, fermented and distilled together, the brewing optimal conditions of all grains cannot be considered, so that the whole vinosity is influenced, the white spirit with the optimal quality is difficult to brew, and the liquor yield is also influenced.
The prior art has the following defects: when the saccharification flora is cultured, the mixed bacteria are easily infected in the process of mixing and fermenting, so that the inconsistency of the saccharification flora is caused, the saccharification and fermentation of the mixing by the saccharification flora is influenced, and the quality of subsequent finished wine is influenced.
Disclosure of Invention
Therefore, the embodiment of the invention provides a fen-flavor liquor brewing method based on a secondary culture saccharification fermentation process, which comprises the steps of adding saccharified bacteria liquid obtained by extraction in fermented grains in a secondary saccharification process in a primary culture saccharification process, realizing the carrying of saccharified floras, culturing uniform saccharified floras, stirring to improve the contact of the saccharified floras and air, absorbing enough oxygen, improving the saccharification efficiency, further improving the saccharification effect of fermented grains, and solving the problems caused by impure saccharified bacteria groups and incomplete saccharification effect in the saccharification process in the prior art.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions: a brewing method of fen-flavor liquor based on a secondary bacterium culture saccharification fermentation process comprises the following specific steps:
the method comprises the following steps: mixing materials: selecting high-quality rice, sorghum, glutinous rice and corn, and mixing and stirring to obtain a fermentation blank;
step two: steaming the blank: pouring and leaching the blank with water, pouring the water into a rice steaming steamer, heating and steaming for about 15-20 min, stirring and loosening for one time until the blank is steamed;
step three: spreading the blank for cold mixing: pouring the steamed blank into a grinder, stirring and cooling the blank, and then spreading for cooling by air blowing through a conveyor belt, wherein the spread blank is cooled to a product temperature of 36-37 ℃ when the room temperature is 22-28 ℃ generally, and adding the medicinal yeast powder in a corresponding part into the spread blank and uniformly stirring to obtain a mixed material for later use;
step four: saccharifying and fermenting in a rice jar: pouring the mixed material obtained in the third step into a rice vat in time, wherein the thickness of the mixed material is about 10-13 cm, a cavity is formed in the center of the rice vat so as to be beneficial to sufficient air for bacterium cultivation and saccharification, when the temperature of the product is reduced to 32-34 ℃, a dustpan is adopted to gradually cover the opening of the rice vat tightly so as to carry out bacterium cultivation and saccharification, the saccharification is carried out for 20-24 h, the temperature is maintained at 37-39 ℃, stirring is carried out during saccharification, and simultaneously saccharification liquid is sprayed;
step five: saccharifying and fermenting in a fermented grain tank: adding water into the mixed materials in the four middle vats of the step, uniformly stirring, maintaining the temperature at 34-37 ℃, adding water in an amount of 120-125% of the mixed materials, uniformly stirring the mixed materials with water, transferring the mixed materials into unstrained spirits vats, filling each rice vat into two unstrained spirits vats, putting the unstrained spirits into a unstrained spirits vat room for fermentation, properly performing heat preservation and cooling operation, wherein the fermentation time is 3-5 days, preparing unstrained spirits, extracting unstrained spirits liquid in the unstrained spirits vats, filtering and purifying to obtain a;
step six: distilling the fermented grains to prepare wine: pouring fermented grains to be distilled into a fermented grain storage pool by adopting horizontal or vertical distillation kettle equipment and an intermittent distillation process, pumping the fermented grains into a distillation kettle by using a pump, introducing steam for heating for distillation, keeping the steam pressure of 292.27 kPa during primary distillation, keeping 49-147 kPa during wine discharge, keeping the temperature of the wine below 30 ℃ during wine receiving, receiving the clear wine, receiving the middle-flow wine to obtain finished wine, and keeping the tail of the wine generated in the distillation process for later use;
step seven: testing, ageing, cellaring: sampling the finished wine prepared in the sixth step by a laboratory, testing, warehousing and aging after the finished wine is qualified, and aging for three years to make the wine mellow, soft and soft;
step eight: blending to prepare wine: and (5) blending the aged wine obtained in the step seven with alcohol content, bottling, packaging, storing in a cellar again, and obtaining finished white spirit after subsequent detection and qualification.
Furthermore, when the blank is subjected to the first stirring loosening and flattening process in the second step, water is splashed for the first time, and after the blank is steamed, water is splashed for the second time.
Furthermore, the hollow hole dug in the fourth step is conical, and the bottom of the hollow hole is directly communicated with the bottom of the rice vat.
Further, stirring and stirring materials in the rice vat every 4 hours in the fourth step, digging out a cavity again, and spraying the saccharified liquid prepared in the fifth step in stirring and stirring.
Further, when the fermented grains are prepared by mixing and soaking in water in the fifth step, the ratio of the mixed grains to the water is controlled, the sugar content of the fermented grains is controlled to be 9-10%, the total acid is not more than 0.7, and the alcohol content is 2-3% (by volume) and is normal.
Further, a part of the wine tails obtained after the finished wine is collected in the sixth step is additionally collected and transferred to the next kettle for distillation.
The embodiment of the invention has the following advantages:
according to the method, a rice jar is adopted for primary bacterium cultivation and saccharification, the mixed material after primary bacterium cultivation and saccharification is flushed and stirred uniformly, the mixed material is transferred into an unstrained spirits jar for secondary bacterium cultivation and saccharification, the saccharified bacteria liquid prepared by extraction of the unstrained spirits in the secondary saccharification process is added in the primary bacterium cultivation and saccharification process, so that the saccharified floras are carried out, a uniform saccharified flora is cultured, the materials are turned over and stirred, the contact between the saccharified flora and air is improved, sufficient oxygen is absorbed, the saccharification efficiency is improved, the saccharification effect of the unstrained spirits is improved, and the prepared fen-flavor liquor is mellow and soft in taste and has sweet aftertaste, and the quality of finished liquor is greatly improved.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a brewing method of fen-flavor liquor based on a secondary bacterium culture saccharification fermentation process comprises the following specific steps:
the method comprises the following steps: mixing materials: selecting high-quality rice, sorghum, glutinous rice and corn, and mixing and stirring to obtain a fermentation blank;
step two: steaming the blank: pouring and leaching the blank with water, pouring the water into a rice steaming steamer, heating and steaming for about 15-20 min, stirring and loosening for one time until the blank is steamed;
step three: spreading the blank for cold mixing: pouring the steamed blank into a grinder, stirring and cooling the blank, and then spreading for cooling by air blowing through a conveyor belt, wherein the spread blank is cooled to a product temperature of 36-37 ℃ when the room temperature is 22-28 ℃ generally, and adding the medicinal yeast powder in a corresponding part into the spread blank and uniformly stirring to obtain a mixed material for later use;
step four: saccharifying and fermenting in a rice jar: pouring the mixed material obtained in the third step into a rice vat in time, wherein the thickness of the mixed material is about 10-13 cm, a cavity is formed in the center of the rice vat so as to be beneficial to sufficient air for bacterium cultivation and saccharification, when the temperature of the product is reduced to 32-34 ℃, a dustpan is adopted to gradually cover the opening of the rice vat tightly, the rice vat is subjected to bacterium cultivation and saccharification, the saccharification is carried out for 20-24 h, the temperature is maintained at 37-39 ℃, stirring is carried out during saccharification, and a saccharification bacterial liquid is not sprayed;
step five: saccharifying and fermenting in a fermented grain tank: adding water into the mixed materials in the four middle vats in the step four, uniformly stirring, maintaining the temperature at 34-37 ℃, adding 120-125% of the water amount of the mixed materials, uniformly stirring the mixed materials with water, transferring the mixed materials into the fermented grains vats, filling each rice vat into two fermented grains vats, putting the mixed materials into a fermented grain vat room for fermentation, properly performing heat preservation and cooling operation, and preparing fermented grains, wherein the fermentation time is 3-5 days;
step six: distilling the fermented grains to prepare wine: pouring fermented grains to be distilled into a fermented grain storage pool by adopting horizontal or vertical distillation kettle equipment and an intermittent distillation process, pumping the fermented grains into a distillation kettle by using a pump, introducing steam for heating for distillation, keeping the steam pressure of 292.27 kPa during primary distillation, keeping 49-147 kPa during wine discharge, keeping the temperature of the wine below 30 ℃ during wine receiving, receiving the clear wine, receiving the middle-flow wine to obtain finished wine, and keeping the tail of the wine generated in the distillation process for later use;
step seven: testing, ageing, cellaring: sampling the finished wine prepared in the sixth step by a laboratory, testing, warehousing and aging after the finished wine is qualified, and aging for three years to make the wine mellow, soft and soft;
step eight: blending to prepare wine: and (5) blending the aged wine obtained in the step seven with alcohol content, bottling, packaging, storing in a cellar again, and obtaining finished white spirit after subsequent detection and qualification.
Example 2:
a brewing method of fen-flavor liquor based on a secondary bacterium culture saccharification fermentation process comprises the following specific steps:
the method comprises the following steps: mixing materials: selecting high-quality rice, sorghum, glutinous rice and corn, and mixing and stirring to obtain a fermentation blank;
step two: steaming the blank: pouring and leaching the blank with water, pouring the water into a rice steaming steamer, heating and steaming for about 15-20 min, stirring and loosening for one time until the blank is steamed;
step three: spreading the blank for cold mixing: pouring the steamed blank into a grinder, stirring and cooling the blank, and then spreading for cooling by air blowing through a conveyor belt, wherein the spread blank is cooled to a product temperature of 36-37 ℃ when the room temperature is 22-28 ℃ generally, and adding the medicinal yeast powder in a corresponding part into the spread blank and uniformly stirring to obtain a mixed material for later use;
step four: saccharifying and fermenting in a rice jar: pouring the mixed material obtained in the third step into a rice vat in time, wherein the thickness of the mixed material is about 10-13 cm, a cavity is formed in the center of the rice vat so as to be beneficial to sufficient air for bacterium cultivation and saccharification, when the temperature of the product is reduced to 32-34 ℃, a dustpan is adopted to gradually cover the opening of the rice vat tightly so as to carry out bacterium cultivation and saccharification, the saccharification is carried out for 20-24 h, the temperature is maintained at 37-39 ℃, stirring is carried out during saccharification, and simultaneously saccharification liquid is sprayed;
step five: saccharifying and fermenting in a fermented grain tank: adding water into the mixed materials in the four middle vats of the step, uniformly stirring, maintaining the temperature at 34-37 ℃, adding water in an amount of 120-125% of the mixed materials, uniformly stirring the mixed materials with water, transferring the mixed materials into unstrained spirits vats, filling each rice vat into two unstrained spirits vats, putting the unstrained spirits into a unstrained spirits vat room for fermentation, properly performing heat preservation and cooling operation, wherein the fermentation time is 3-5 days, preparing unstrained spirits, extracting unstrained spirits liquid in the unstrained spirits vats, filtering and purifying to obtain a;
step six: distilling the fermented grains to prepare wine: pouring fermented grains to be distilled into a fermented grain storage pool by adopting horizontal or vertical distillation kettle equipment and an intermittent distillation process, pumping the fermented grains into a distillation kettle by using a pump, introducing steam for heating for distillation, keeping the steam pressure of 292.27 kPa during primary distillation, keeping 49-147 kPa during wine discharge, keeping the temperature of the wine below 30 ℃ during wine receiving, receiving the clear wine, receiving the middle-flow wine to obtain finished wine, and keeping the tail of the wine generated in the distillation process for later use;
step seven: testing, ageing, cellaring: sampling the finished wine prepared in the sixth step by a laboratory, testing, warehousing and aging after the finished wine is qualified, and aging for three years to make the wine mellow, soft and soft;
step eight: blending to prepare wine: and (5) blending the aged wine obtained in the step seven with alcohol content, bottling, packaging, storing in a cellar again, and obtaining finished white spirit after subsequent detection and qualification.
Example 3:
a brewing method of fen-flavor liquor based on a secondary bacterium culture saccharification fermentation process comprises the following specific steps:
the method comprises the following steps: mixing materials: selecting high-quality rice, sorghum, glutinous rice and corn, and mixing and stirring to obtain a fermentation blank;
step two: steaming the blank: pouring and leaching the blank with water, pouring the water into a rice steaming steamer, heating and steaming for about 15-20 min, stirring and loosening for one time until the blank is steamed;
step three: spreading the blank for cold mixing: pouring the steamed blank into a grinder, stirring and cooling the blank, and then spreading for cooling by air blowing through a conveyor belt, wherein the spread blank is cooled to a product temperature of 36-37 ℃ when the room temperature is 22-28 ℃ generally, and adding the medicinal yeast powder in a corresponding part into the spread blank and uniformly stirring to obtain a mixed material for later use;
step four: pouring the mixed material obtained in the third step into a rice vat in time, wherein the thickness of the mixed material is about 10-13 cm, a cavity is formed in the center of the rice vat so as to be beneficial to sufficient air for bacterium cultivation and saccharification, when the temperature of the product is reduced to 32-34 ℃, a dustpan is adopted to gradually cover the opening of the rice vat tightly, the rice vat is subjected to bacterium cultivation and saccharification, the saccharification is carried out for 20-24 h, the temperature is maintained at 37-39 ℃, stirring is not carried out during saccharification, and a saccharification liquid is sprayed;
step five: saccharifying and fermenting in a rice jar: adding water into the mixed materials in the four middle vats of the step, uniformly stirring, maintaining the temperature at 34-37 ℃, adding water in an amount of 120-125% of the mixed materials, uniformly stirring the mixed materials with water, transferring the mixed materials into unstrained spirits vats, filling each rice vat into two unstrained spirits vats, putting the unstrained spirits into a unstrained spirits vat room for fermentation, properly performing heat preservation and cooling operation, wherein the fermentation time is 3-5 days, preparing unstrained spirits, extracting unstrained spirits liquid in the unstrained spirits vats, filtering and purifying to obtain a;
step six: distilling the fermented grains to prepare wine: pouring fermented grains to be distilled into a fermented grain storage pool by adopting horizontal or vertical distillation kettle equipment and an intermittent distillation process, pumping the fermented grains into a distillation kettle by using a pump, introducing steam for heating for distillation, keeping the steam pressure of 292.27 kPa during primary distillation, keeping 49-147 kPa during wine discharge, keeping the temperature of the wine below 30 ℃ during wine receiving, receiving the clear wine, receiving the middle-flow wine to obtain finished wine, and keeping the tail of the wine generated in the distillation process for later use;
step seven: testing, ageing, cellaring: sampling the finished wine prepared in the sixth step by a laboratory, testing, warehousing and aging after the finished wine is qualified, and aging for three years to make the wine mellow, soft and soft;
step eight: blending to prepare wine: and (5) blending the aged wine obtained in the step seven with alcohol content, bottling, packaging, storing in a cellar again, and obtaining finished white spirit after subsequent detection and qualification.
The physical and chemical data of the finished wine prepared in the above examples 1 to 3 were respectively detected to obtain the following data:
as can be seen from the above table, in the embodiment 2, by using the preparation process of the present invention, the saccharified bacteria liquid obtained by extraction from the fermented grains in the secondary saccharification process is added in the primary culture and saccharification process, so as to realize the receiving of saccharified floras, culture uniform saccharified floras, stir the saccharified bacteria liquid to improve the contact between the saccharified bacteria liquid and air, absorb sufficient oxygen, improve the saccharification efficiency, and further improve the saccharification effect of the fermented grains.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (6)
1. A fen-flavor liquor brewing method based on a secondary bacterium culture saccharification fermentation process is characterized by comprising the following steps: the preparation method comprises the following steps:
the method comprises the following steps: mixing materials: selecting high-quality rice, sorghum, glutinous rice and corn, and mixing and stirring to obtain a fermentation blank;
step two: steaming the blank: pouring and leaching the blank with water, pouring the water into a rice steaming steamer, heating and steaming for about 15-20 min, stirring and loosening for one time until the blank is steamed;
step three: spreading the blank for cold mixing: pouring the steamed blank into a grinder, stirring and cooling the blank, and then spreading for cooling by air blowing through a conveyor belt, wherein the spread blank is cooled to a product temperature of 36-37 ℃ when the room temperature is 22-28 ℃ generally, and adding the medicinal yeast powder in a corresponding part into the spread blank and uniformly stirring to obtain a mixed material for later use;
step four: saccharifying and fermenting in a rice jar: pouring the mixed material obtained in the third step into a rice vat in time, wherein the thickness of the mixed material is about 10-13 cm, a cavity is formed in the center of the rice vat so as to be beneficial to sufficient air for bacterium cultivation and saccharification, when the temperature of the product is reduced to 32-34 ℃, a dustpan is adopted to gradually cover the opening of the rice vat tightly so as to carry out bacterium cultivation and saccharification, the saccharification is carried out for 20-24 h, the temperature is maintained at 37-39 ℃, stirring is carried out during saccharification, and simultaneously saccharification liquid is sprayed;
step five: saccharifying and fermenting in a fermented grain tank: adding water into the mixed materials in the four middle vats of the step, uniformly stirring, maintaining the temperature at 34-37 ℃, adding water in an amount of 120-125% of the mixed materials, uniformly stirring the mixed materials with water, transferring the mixed materials into unstrained spirits vats, filling each rice vat into two unstrained spirits vats, putting the unstrained spirits into a unstrained spirits vat room for fermentation, properly performing heat preservation and cooling operation, wherein the fermentation time is 3-5 days, preparing unstrained spirits, extracting unstrained spirits liquid in the unstrained spirits vats, filtering and purifying to obtain a;
step six: distilling the fermented grains to prepare wine: pouring fermented grains to be distilled into a fermented grain storage pool by adopting horizontal or vertical distillation kettle equipment and an intermittent distillation process, pumping the fermented grains into a distillation kettle by using a pump, introducing steam for heating for distillation, keeping the steam pressure of 292.27 kPa during primary distillation, keeping 49-147 kPa during wine discharge, keeping the temperature of the wine below 30 ℃ during wine receiving, receiving the clear wine, receiving the middle-flow wine to obtain finished wine, and keeping the tail of the wine generated in the distillation process for later use;
step seven: testing, ageing, cellaring: sampling the finished wine prepared in the sixth step by a laboratory, testing, warehousing and aging after the finished wine is qualified, and aging for three years to make the wine mellow, soft and soft;
step eight: blending to prepare wine: and (5) blending the aged wine obtained in the step seven with alcohol content, bottling, packaging, storing in a cellar again, and obtaining finished white spirit after subsequent detection and qualification.
2. The method for brewing fen-flavor liquor based on the secondary bacteria culture saccharification and fermentation process as claimed in claim 1, characterized in that: and in the second step, when the blank is subjected to the first stirring loosening and flattening process, water is splashed for the first time, and after the blank is steamed, water is splashed for the second time.
3. The method for brewing fen-flavor liquor based on the secondary bacteria culture saccharification and fermentation process as claimed in claim 1, characterized in that: the hollow hole dug in the fourth step is conical, and the bottom of the hollow hole is directly communicated with the bottom of the rice vat.
4. The method for brewing fen-flavor liquor based on the secondary bacteria culture saccharification and fermentation process as claimed in claim 1, characterized in that: stirring and stirring materials in the rice vat every 4h, digging out a cavity again, and spraying the saccharified bacterium liquid prepared in the fifth step in stirring and stirring.
5. The method for brewing fen-flavor liquor based on the secondary bacteria culture saccharification and fermentation process as claimed in claim 1, characterized in that: and fifthly, when the fermented grains are prepared by stirring and soaking in water, controlling the proportion of the stirred grains and water, wherein the sugar content of the fermented grains is controlled to be 9-10%, the total acid is not more than 0.7, and the alcohol content is 2-3% (by volume) and is normal.
6. The method for brewing fen-flavor liquor based on the secondary bacteria culture saccharification and fermentation process as claimed in claim 1, characterized in that: and C, collecting the wine tails obtained after the finished wine is collected in the step six, and transferring the wine tails to the next kettle for distillation.
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| CN108330044A (en) * | 2018-03-23 | 2018-07-27 | 中国科学院成都生物研究所 | A method of wine brewing yellow water recycling |
| CN109181942A (en) * | 2018-11-08 | 2019-01-11 | 泸州精圣酒业有限公司 | A method of grain brewing high-acidity flavoring wine is lost using solid brewing |
| CN110283681A (en) * | 2019-07-20 | 2019-09-27 | 北京皇家京都酒业有限公司 | A kind of aroma daqu liquor and its brewage process |
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