CN111826257A - Filling process for reducing upper substances in yellow rice wine - Google Patents
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- 238000005429 filling process Methods 0.000 title claims abstract description 16
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- 230000000536 complexating effect Effects 0.000 claims abstract description 25
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- 238000001179 sorption measurement Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 12
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000003647 oxidation Effects 0.000 claims abstract description 7
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 7
- 238000005086 pumping Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract 2
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- 238000006243 chemical reaction Methods 0.000 claims description 8
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- 230000032683 aging Effects 0.000 claims description 4
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000001133 acceleration Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
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- 238000004806 packaging method and process Methods 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 238000010668 complexation reaction Methods 0.000 abstract 2
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- 230000000035 biogenic effect Effects 0.000 description 9
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- 206010002198 Anaphylactic reaction Diseases 0.000 description 2
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- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
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- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 238000004659 sterilization and disinfection Methods 0.000 description 2
- DZGWFCGJZKJUFP-UHFFFAOYSA-N tyramine Chemical compound NCCC1=CC=C(O)C=C1 DZGWFCGJZKJUFP-UHFFFAOYSA-N 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
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- 150000001298 alcohols Chemical class 0.000 description 1
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- 235000013405 beer Nutrition 0.000 description 1
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- 235000019445 benzyl alcohol Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- 235000021107 fermented food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 229910052755 nonmetal Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 229960003732 tyramine Drugs 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Food Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Toxicology (AREA)
- Inorganic Chemistry (AREA)
- Water Treatment By Sorption (AREA)
Abstract
The invention discloses a filling process for reducing upper substances in yellow rice wine, which is characterized by comprising the following steps of: the method comprises the following steps: wine sucking: pumping the frozen and stored yellow wine into a complexing tank through a liquid pump; and (3) oxidation: ozone generated by the ozone generator is directly introduced into the liquid pump to be mixed with yellow wine flowing through the liquid pump, and the yellow wine is oxidized; complexing: carrying out complexation reaction on the yellow wine in a complexation tank; adsorption: and adsorbing the yellow wine by using activated carbon. The invention can oxidize, complex and adsorb the yellow wine, and effectively reduce the content of the upper substances in the yellow wine.
Description
Technical Field
The invention relates to the technical field of yellow wine processing, in particular to a filling process for reducing upper substances in yellow wine.
Background
Yellow wine is one of the oldest wines in the world, enjoys the reputation of 'national wine', is originated from China, and is called three ancient wines in the world together with beer and glucose. The yellow wine is brewed wine with low grain consumption, low alcohol content and high nutrition, and has dietotherapy and medicinal value.
The higher alcohol is a general name of alcohols containing more than 3 carbon atoms, is commonly called fusel oil, is a main byproduct generated in the fermentation process of wines, and is also one of main fragrant and taste substances of wines. The higher alcohol in the yellow wine mainly comprises isobutanol, n-butanol, tert-butanol, isoamyl alcohol, benzyl alcohol and the like. The yellow wine is endowed with special mellow, full and smooth and harmonious taste by a proper amount of higher alcohol, but the content of the higher alcohol is too high, so that foreign flavor is generated, the brain nervous system of a person is damaged, and the headache of the person who drinks the yellow wine is caused. Symptoms of dizziness.
Biogenic amines are a class of basic, low molecular weight organic compounds that are ubiquitous in everyday fermented foods. Histamine and tyramine in biogenic amine are most toxic, and toxic and allergic reactions such as headache, nausea, vomiting, palpitation, flush, breath disorder and the like can be caused when a human body takes excessive biogenic amine (especially multi-component biogenic amine is taken simultaneously), and the life can be seriously threatened; when excessive biogenic amine and alcohol are mixed and act on human bodies, the anaphylactic reaction and the toxic reaction of the biogenic amine are improved by orders of magnitude, so that the anaphylactic reaction of the biogenic amine existing in the wine to the human bodies is more severe.
Reducing the content of the top substances in the wine is the market demand for improving the comfort level, pleasure feeling, health and safety after drinking, and is also the direction for improving the wine quality of national wine enterprises.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a filling process for reducing the top materials in yellow wine.
In order to achieve the purpose, the invention provides the following technical scheme to realize the purpose:
a filling process for reducing the content of the upper substances in yellow rice wine comprises the following steps:
1) wine sucking: pumping the frozen and stored yellow wine into a complexing tank through a liquid pump;
2) and (3) oxidation: ozone generated by the ozone generator is directly introduced into the liquid pump to be mixed with yellow wine flowing through the liquid pump, and the yellow wine is subjected to oxidation treatment, wherein the supply amount of the ozone is 50-150L/h;
3) complexing: a complexing agent supply tank supplies a complexing agent to the complexing tank, and the yellow wine is stored in the complexing tank for 30-50min to carry out a complexing reaction to generate a large amount of particle groups to form a colloidal solution;
4) photoelectric purification and aging acceleration: after the complex reaction, the yellow wine passes through a photoelectron purification device which releases photoelectrons into the yellow wine to purify impurities in the yellow wine and enable molecules in the wine body to oscillate mutually to form stable macromolecular groups;
5) adsorption: the yellow rice wine enters an adsorption tank and passes through the adsorption tank from top to bottom, and the yellow rice wine is adsorbed by the activated carbon in the adsorption tank;
6) purifying: purifying the yellow wine in a purifier;
7) filtering with diatomite and fine filter;
8) storing in a clear wine tank;
9) sterilizing at high temperature;
10) and (6) filling and sealing.
Preferably, the yellow wine treated in the step 10 is tested, packaged, stored and transported.
Preferably, the number of the complexing tanks is two, and the two complexing tanks are connected in parallel.
Preferably, the number of the optoelectronic purification devices is three, and the three optoelectronic purification devices are connected in series in a head-to-tail sequential manner.
Compared with the prior art, the invention has the beneficial effects that: ozone is a relatively active gas existing in the form of low-temperature plasma, and has strong oxidizing property and sterilization function; complexing to make the wine body form a colloidal solution, and adsorbing impurities in the wine body by using the active carbon; the yellow wine is oxidized, complexed and adsorbed, so that the contents of biogenic amine, purine and higher alcohol in the yellow wine can be effectively reduced.
Drawings
FIG. 1 is a schematic view of the structure of a treating apparatus in the present invention.
Detailed Description
An embodiment of the present invention will be described in detail below with reference to fig. 1.
A filling process for reducing the content of the upper substances in yellow rice wine comprises the following steps:
1) wine sucking: pumping the frozen and stored yellow wine into a complexing tank (2) through a liquid pump (1);
2) and (3) oxidation: ozone generated by the ozone generator (4) is directly introduced into the liquid pump (1) to be mixed with yellow wine flowing through the liquid pump, the yellow wine is oxidized, the supply amount of the ozone is 50-150L/h,
3) complexing: the complexing agent supply tank (3) supplies complexing agent into the complexing tank (2), the yellow wine is stored in the complexing tank (2) for 30-50min for complexing reaction to generate a large amount of particle groups to form colloidal solution;
4) photoelectric purification and aging acceleration: after the complex reaction, the yellow wine passes through the photoelectron purification device (5), the photoelectron purification device (5) releases photoelectrons into the yellow wine to purify impurities in the yellow wine and enable molecules in the wine body to oscillate mutually to form stable macromolecular groups;
5) adsorption: the yellow wine enters the adsorption tank (6), passes through the adsorption tank (6) from top to bottom, and is adsorbed by the activated carbon in the adsorption tank;
6) purifying: the yellow wine enters a purifier (7) for purification treatment;
7) filtering with diatomite and fine filter;
8) storing in a clear wine tank;
9) sterilizing at high temperature;
10) and (6) filling and sealing.
Preferably, the yellow wine treated in the step 10 is subjected to wine testing, packaging, storage and transportation.
Preferably, the number of the complexing tanks (2) is two, and the two complexing tanks (2) are connected in parallel.
Preferably, the number of the photoelectron purification devices (5) is three, and the three photoelectron purification devices (5) are connected in series in a head-to-tail sequential manner.
Preferably, the complexing agent is one or a combination of more of calcium sulfate, phosphoric acid and sodium hexametaphosphate.
Ozone is a very active gas existing in a low-temperature plasma form, has strong oxidizability, and can oxidize harmful components in yellow wine to generate chemical pronunciation and finally generate harmless substances. The low-temperature plasma has an excellent sterilization function, and the electric shearing force generated by the generated electrostatic action on the surfaces of various microorganisms such as bacteria, viruses, biological enzymes and the like is greater than the surface tension of cell membranes, so that the cell membranes are damaged, and the microorganisms die.
The complexing agent is added into the complexing tank to accelerate the complexing reaction taking metal ions as the core, so that a large number of particle groups are generated to form colloidal solution.
The photoelectron purification device (5) is internally provided with a light source and a photocatalyst. The photoelectron energy (hv) generated by the light source is not less than the forbidden band width (E) of the semiconductor materialg) When the light irradiates the semiconductor photocatalyst, free radicals (OH) with strong oxidation effect and the like are generated on the surface of the photocatalyst, and the ozone filled in the photocatalyst has strong oxidation property, so that foreign flavor and unsaturated compounds in the wine, such as aldehydes, sulfides, fusel oil, waste bran flavor in the wine and harmful substances, can be oxidized into water and carbon dioxide; at the same time, the surface of the catalyst also generates [ O ] with pre-reduction capability2 -]And (4) waiting for free radicals to reduce heavy metal ions in the wine so as to remove precipitates.
The wine solution has all the characteristics of a colloidal solution, and has a considerable amount of particle clusters taking metal ions and non-metal ions as cores besides dissolved gas. The longer the yellow wine is stored, the more abundant the macromolecular group particles contained in the yellow wine are, the more rich the mellow feeling and the flavor of the corresponding wine are, and the unique style of the mature Chinese yellow wine is formed. The photoelectron energy makes the molecules in the wine oscillate mutually to form stable macromolecular groups, so as to reach the maturity of wine similar to that of the year. The wine body is subjected to photoelectron catalysis to form rich metal ion gel cores, so that the volatilization speed of aroma components in the wine is greatly reduced, and the same effect as that of aged wine which is fermented for a long time and stored for a long time is achieved.
The low-temperature plasma can promote the Maillard reaction of amino acid and monosaccharide in the wine to generate pyrazine and furan substances, thereby accelerating the aging of the yellow wine.
The activated carbon can adsorb harmful substances and impurities in the yellow wine.
The wine samples before and after treatment were analyzed and compared with yellow wine aged for 5 years, and the results are shown in the following table:
the contents of amino acids and esters in the processed yellow wine are close to those in the yellow wine aged for 5 years, and the contents of biogenic amine, higher alcohol and purine in the processed yellow wine are obviously reduced compared with those before the processing.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (5)
1. A filling process for reducing the top substances in yellow rice wine is characterized in that: the method comprises the following steps:
1) wine sucking: pumping the frozen and stored yellow wine into a complexing tank (2) through a liquid pump (1);
2) and (3) oxidation: ozone generated by the ozone generator (4) is directly introduced into the liquid pump (1) to be mixed with yellow wine flowing through the liquid pump, and the yellow wine is oxidized;
3) complexing: the complexing agent supply tank (3) supplies a complexing agent into the complexing tank (2) to carry out complexing reaction on the yellow wine, so that a large amount of particle groups are generated to form a colloidal solution;
4) photoelectric purification and aging acceleration: after the complex reaction, the yellow wine passes through the photoelectron purification device (5), the photoelectron purification device (5) releases photoelectrons into the yellow wine to purify impurities in the yellow wine and enable molecules in the wine body to oscillate mutually to form stable macromolecular groups;
5) adsorption: yellow rice wine enters the adsorption tank (6), passes through the adsorption tank (6) from top to bottom, and is adsorbed by activated carbon arranged in the adsorption tank (6);
6) purifying: the yellow wine enters a purifier (7) for purification treatment;
7) filtering with diatomite and fine filter;
8) storing in a clear wine tank;
9) sterilizing at high temperature;
10) and (6) filling and sealing.
2. The filling process for reducing the top substances in yellow rice wine according to claim 1, wherein the filling process comprises the following steps: and (4) testing, packaging, storing and transporting the yellow wine treated in the step (10).
3. The filling process for reducing the top substances in yellow rice wine according to claim 1, wherein the filling process comprises the following steps: the number of the complexing tanks is two, and the two complexing tanks are connected in parallel.
4. The filling process for reducing the top substances in yellow rice wine according to claim 1, wherein the filling process comprises the following steps: the number of the photoelectron purification devices is three, and the three photoelectron purification devices are connected in series in a head-to-tail sequential connection mode.
5. The filling process for reducing the top substances in yellow rice wine according to claim 1, wherein the filling process comprises the following steps: the complexing agent is one or more of calcium sulfate, phosphoric acid and sodium hexametaphosphate.
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| CN202010729291.3A CN111826257A (en) | 2020-07-27 | 2020-07-27 | Filling process for reducing upper substances in yellow rice wine |
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| CN202010729291.3A CN111826257A (en) | 2020-07-27 | 2020-07-27 | Filling process for reducing upper substances in yellow rice wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115247114A (en) * | 2022-08-04 | 2022-10-28 | 李建东 | Device and method for removing headache harmful ingredients under liquor rectification gaseous state |
| CN115261178A (en) * | 2022-08-04 | 2022-11-01 | 李建东 | White spirit production device and method for removing fusel oil, biogenic amine and ethyl carbamate |
| CN115287147A (en) * | 2022-08-08 | 2022-11-04 | 李建东 | Method and device for purifying harmful ingredients in white spirit by adopting plasma high-energy waves |
| CN115746990A (en) * | 2022-08-08 | 2023-03-07 | 李建东 | Method and device for producing white spirit by removing harmful substances such as fusel oil and the like |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101948732A (en) * | 2010-10-14 | 2011-01-19 | 李建东 | Method and device for purifying vinosity |
| CN103305393A (en) * | 2013-06-04 | 2013-09-18 | 李光宇 | Method and device for accelerating complexing and aging of wine |
| CN106978324A (en) * | 2017-04-19 | 2017-07-25 | 吕兴龙 | A kind of yellow rice wine turbidity removal filling process |
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2020
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115247114A (en) * | 2022-08-04 | 2022-10-28 | 李建东 | Device and method for removing headache harmful ingredients under liquor rectification gaseous state |
| CN115261178A (en) * | 2022-08-04 | 2022-11-01 | 李建东 | White spirit production device and method for removing fusel oil, biogenic amine and ethyl carbamate |
| CN115287147A (en) * | 2022-08-08 | 2022-11-04 | 李建东 | Method and device for purifying harmful ingredients in white spirit by adopting plasma high-energy waves |
| CN115746990A (en) * | 2022-08-08 | 2023-03-07 | 李建东 | Method and device for producing white spirit by removing harmful substances such as fusel oil and the like |
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Application publication date: 20201027 |