CN113637548A - Production process of glutinous rice yellow wine - Google Patents
Production process of glutinous rice yellow wine Download PDFInfo
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- CN113637548A CN113637548A CN202111140249.9A CN202111140249A CN113637548A CN 113637548 A CN113637548 A CN 113637548A CN 202111140249 A CN202111140249 A CN 202111140249A CN 113637548 A CN113637548 A CN 113637548A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 59
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 21
- 235000009566 rice Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 8
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 18
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 6
- 244000182216 Mimusops elengi Species 0.000 claims description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 241000241413 Propolis Species 0.000 claims description 4
- 230000035622 drinking Effects 0.000 claims description 4
- 238000011085 pressure filtration Methods 0.000 claims description 4
- 229940069949 propolis Drugs 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000000813 microbial effect Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 210000000805 cytoplasm Anatomy 0.000 abstract 2
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000012171 hot beverage Nutrition 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a process for producing glutinous rice yellow wine, which comprises the steps of selecting finished glutinous rice, soaking, pasting in a pot, saccharifying, stirring, cooling to 60 ℃, adding 7% distiller's yeast, then continuing stirring, air cooling, cooling to 30-32 deg.C, adding solid yeast, continuing stirring, cooling to about 28 deg.C, placing the above wine embryo into fermentation tank, keeping out of the sun, covering, sealing, fermenting for 15 days, wherein the fermentation temperature is adjusted to be increased to 37-38 ℃ in the initial 1-3 days, the temperature is gradually reduced to 20-23 ℃ after 7 days, and after 15 days, all the raw materials are sent into a filter press to be filter-pressed, solid-liquid separation is carried out, the liquid generates protoplasm wine, the solid generates vinasse, the protoplasm wine is precipitated for 1 to 2 days, then filtering, introducing the filtrate into a wine decocting machine, decocting at a temperature above 90 deg.C, sterilizing at high temperature, cooling to 80 deg.C, sealing in jar, and aging in cellar. The yellow wine has the characteristics of reddish brown and transparent color, mellow cup hanging, no overflow of filling cups, slight bitterness and burnt fragrance, fragrance and long aftertaste.
Description
Technical Field
The invention relates to the technical field of yellow rice wine production, in particular to a production process of glutinous rice yellow rice wine.
Background
Yellow wine is one of the oldest wines in the world, is originated from China, is called three ancient wines in the world together with beer and wine, is the ancestor of the wines, the king of the wines, and has more than 4000 years of history in the beginning of brewing summer era, is a precious scientific cultural heritage of China, changes down, has a long source, and is a spirit in the following esteem.
Yellow wine is made from glutinous rice in south China and glutinous millet and glutinous rice in north China as raw materials, generally has 12% -20% of alcohol content, belongs to low-alcohol brewed wine, is rich in nutrition, contains 21 amino acids, is easy to digest, has the effects of promoting blood circulation, beautifying, resisting aging, promoting appetite and protecting heart, and is known as 'liquid cake'. The spicy hot-drink tea is suitable for various people to drink, has various drinking methods, is suitable for hot drink in winter, is cold-dispelling and warm, can be iced in summer, and is cool and refreshing.
At present, yellow rice wine on the market is uneven in quality level, really pure grain, green and good wine is few and few, and the yellow rice wine which is good in taste, long in aftertaste, burnt and fragrant and mellow and hung on a cup is lacked.
An effective solution to the problems in the related art has not been proposed yet.
Disclosure of Invention
The invention aims to provide a production process of glutinous rice yellow wine, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of glutinous rice yellow wine comprises the following steps: firstly, selecting northeast finished glutinous rice, soaking for 48 hours, then putting into a pot for gelatinization, wherein the temperature of the bottom of the pot is 330 ℃, the temperature in the pot is 95-100 ℃, stirring in the gelatinization process to fully gelatinize the raw materials, then entering the next process, saccharifying, stirring and air cooling, cooling to 60 ℃, adding about 7% of distiller's yeast, adding propolis extract, the amount of which is 3-4%, adding medlar powder, the content of which is 1-3%, then continuing stirring, air cooling until the temperature is reduced to 30-32 ℃, adding solid yeast, continuing stirring and cooling, cooling to about 28 ℃, putting the minced wine embryo generated in the above steps into a fermentation tank with adjustable temperature, keeping out of the sun, covering and sealing for fermentation for 15 days, wherein the fermentation temperature is adjusted to be increased to 37-38 ℃ in the initial 1-3 days, allowing the yeast to multiply, and the microbial propagation to be in a vigorous state in 3-7 days, after 7 days, the temperature is gradually reduced to 20-23 ℃, the temperature is kept until the pressure filtration separation is carried out, the generated yellow wine is gradually full, after 15 days, all raw materials are sent into a pressure filter, the pressure filtration and the solid-liquid separation are started, the liquid generates raw pulp wine, the solid generates vinasse, the raw pulp wine is precipitated for 1-2 days, then the filtration is started, the filtrate enters a wine decocting machine, the temperature of the decocted wine reaches more than 90 ℃, the high-temperature sterilization is carried out, then, the natural cooling temperature is reduced to 80 ℃, the wine is put into a jar for sealing storage, the wine is put into a clean, light-proof and ventilated underground wine cellar for sealing storage and aging, and the jar can be opened for drinking and blending for more than 365 days.
Further, the gelatinization adopts a direct fire rubbing mode.
Further, the distiller's yeast added after saccharification stirring and air cooling is wheat yeast.
Further, the temperature of the underground cellar is constant between 14 and 15 ℃.
Compared with the prior art, the invention has the following beneficial effects: the yellow wine produced by the production process of the glutinous rice yellow wine provided by the invention follows the six ancient ways of 'husked millet must, bent tiller must, water spring must, pottery must be good, exquisite blazing must be clean, and fire must', and adopts the brewing process with the characteristics of ' mash, saccharification, fermentation, squeezing and storage', so that the product has the characteristics of reddish brown transparency, mellow cup hanging, no overflow, slight bitter and burnt fragrance, fragrant fragrance and long aftertaste, and has a certain health-care function.
Detailed Description
The invention will be further described with reference to specific embodiments:
according to the production process of the glutinous rice yellow wine provided by the embodiment of the invention, the embodiment is as follows:
firstly, selecting finished polished glutinous rice with original fragrance, no pollution, nature, green and high quality (the polished glutinous rice contains protein, fat, saccharide, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, starch and the like, is rich in nutrition, has the effects of tonifying middle-jiao and Qi, invigorating spleen and nourishing stomach and stopping sweating due to deficiency, and has certain relieving effect on poor appetite and abdominal distension and diarrhea) for warm-tonifying and strengthening, soaking for 48 hours, then putting into a pot for gelatinization, wherein the temperature at the bottom of the pot is 330 ℃, the temperature in the pot is 95-100 ℃, stirring in the gelatinization process to fully gelatinize the raw materials, then entering the next flow, saccharifying, stirring and air cooling to 60 ℃, adding about 7% of wheat koji (liquefying highly viscous rice gruel by using the wheat koji to facilitate the subsequent saccharification and fermentation operation), adding propolis extract, wherein the propolis extract accounts for 3-4%, adding medlar powder, the content of the medlar powder is 1 to 3 percent (the health care effect is improved), then the medlar powder is continuously stirred and cooled by air cooling until the temperature is reduced to 30 to 32 ℃, solid yeast is added, (yeast used for producing saccharification and fermentation of yellow wine not only has strong glucoamylase decomposition capacity and can convert amylopectin which is difficult to separate in glutinosity into fermentable sugar, but also has high temperature resistant liquefaction capacity in the initial stage, direct fire is adopted for gelatinization to wipe mash, rice can be well cooked, burnt fragrance and burnt color can be generated), the medlar powder is continuously stirred and cooled to about 28 ℃, the mash-shaped wine embryo generated in the steps is put into a fermentation tank with adjustable and controllable temperature, the fermentation tank is covered and sealed for 15 days, wherein the fermentation temperature is adjusted to be increased to 37 to 38 ℃ in the initial stage of 1 to 3 days, the yeast is propagated and multiplied, the microorganisms are propagated to a vigorous state in 3 to 7 days, and vigorously react and are activated, obviously generating bubbles, which is mainly a wine production process, generating a large amount of wine, gradually reducing the temperature to 20-23 ℃ after 7 days, keeping the temperature until all substances of the generated yellow wine are gradually plump before filter pressing separation, after 15 days, feeding all raw materials into a filter press (after the main fermentation period of the yellow wine is finished, separating the wine from lees through the filter press, performing proper pressure and light pressing and slow squeezing, performing sterilization treatment on the freshly squeezed wine, stopping biological activity, facilitating storage and ageing, improving the stability and the after-ripening quality of the wine), starting filter pressing, performing solid-liquid separation, generating virgin pulp wine from liquid, generating solid into lees, precipitating the virgin pulp wine for 1-2 days, then starting filtration, feeding the virgin wine into a wine decocting machine next step, performing high-temperature sterilization when the temperature of the distilled wine reaches above 90 ℃, then reducing the temperature to 80 ℃, putting the virgin pulp into a jar for sealing, putting the vinasse into a clean and dark place, sealing and keeping the ventilation temperature constant at 14-15 ℃ in an underground wine cellar, aging for 365 days, and drinking in jar.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art will understand that various changes, modifications and substitutions can be made without departing from the spirit and scope of the invention as defined by the appended claims. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A production process of glutinous rice yellow wine comprises the following specific steps:
firstly, selecting northeast finished glutinous rice, soaking for 48 hours, then putting into a pot for gelatinization, wherein the temperature of the bottom of the pot is 330 ℃, the temperature in the pot is 95-100 ℃, stirring in the gelatinization process to fully gelatinize the raw materials, then entering the next process, saccharifying, stirring and air cooling, cooling to 60 ℃, adding about 7% of distiller's yeast, adding propolis extract, the amount of which is 3-4%, adding medlar powder, the content of which is 1-3%, then continuing stirring, air cooling until the temperature is reduced to 30-32 ℃, adding solid yeast, continuing stirring and cooling, cooling to about 28 ℃, putting the minced wine embryo generated in the above steps into a fermentation tank with adjustable temperature, keeping out of the sun, covering and sealing for fermentation for 15 days, wherein the fermentation temperature is adjusted to be increased to 37-38 ℃ in the initial 1-3 days, allowing the yeast to multiply, and the microbial propagation to be in a vigorous state in 3-7 days, after 7 days, the temperature is gradually reduced to 20-23 ℃, the temperature is kept until the pressure filtration separation is carried out, the generated yellow wine is gradually full, after 15 days, all raw materials are sent into a pressure filter, the pressure filtration and the solid-liquid separation are started, the liquid generates raw pulp wine, the solid generates vinasse, the raw pulp wine is precipitated for 1-2 days, then the filtration is started, the filtrate enters a wine decocting machine, the temperature of the decocted wine reaches more than 90 ℃, the high-temperature sterilization is carried out, then, the natural cooling temperature is reduced to 80 ℃, the wine is put into a jar for sealing storage, the wine is put into a clean, light-proof and ventilated underground wine cellar for sealing storage and aging, and the jar can be opened for drinking and blending for more than 365 days.
2. The production process of the glutinous rice yellow wine according to claim 1, wherein the gelatinization adopts a direct fire mash rubbing mode.
3. The process for producing glutinous rice yellow wine according to claim 1, wherein the koji added after saccharification stirring and air cooling is malt.
4. The process for producing glutinous rice yellow wine according to claim 1, wherein the temperature of the underground cellar is constant between 14 and 15 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111140249.9A CN113637548A (en) | 2021-09-28 | 2021-09-28 | Production process of glutinous rice yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111140249.9A CN113637548A (en) | 2021-09-28 | 2021-09-28 | Production process of glutinous rice yellow wine |
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| CN113637548A true CN113637548A (en) | 2021-11-12 |
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| CN202111140249.9A Pending CN113637548A (en) | 2021-09-28 | 2021-09-28 | Production process of glutinous rice yellow wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116355713A (en) * | 2023-04-05 | 2023-06-30 | 黑龙江垦区双盛酒业有限公司 | Glutinous rice yellow wine brewed by adopting stir-fried rice process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366505A (en) * | 2008-07-31 | 2009-02-18 | 芜湖蜂联有限公司 | Production method of health-care yellow wine |
| CN108949408A (en) * | 2017-05-24 | 2018-12-07 | 宋庆元 | A kind of preparation method of functional form Chinese-wolfberry nutritive yellow rice wine |
| CN110938510A (en) * | 2019-12-21 | 2020-03-31 | 绍兴润博生物科技有限公司 | Energy-saving and water-saving yellow wine brewing method |
-
2021
- 2021-09-28 CN CN202111140249.9A patent/CN113637548A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366505A (en) * | 2008-07-31 | 2009-02-18 | 芜湖蜂联有限公司 | Production method of health-care yellow wine |
| CN108949408A (en) * | 2017-05-24 | 2018-12-07 | 宋庆元 | A kind of preparation method of functional form Chinese-wolfberry nutritive yellow rice wine |
| CN110938510A (en) * | 2019-12-21 | 2020-03-31 | 绍兴润博生物科技有限公司 | Energy-saving and water-saving yellow wine brewing method |
Non-Patent Citations (2)
| Title |
|---|
| 毛青钟，等: "焙炒米酿制黄酒的中试报告" * |
| 王贵玉: "话说北方黍米老黄酒" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116355713A (en) * | 2023-04-05 | 2023-06-30 | 黑龙江垦区双盛酒业有限公司 | Glutinous rice yellow wine brewed by adopting stir-fried rice process |
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Application publication date: 20211112 |
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