CN114989914A - Production method of asymmetric Maotai-flavor liquor - Google Patents
Production method of asymmetric Maotai-flavor liquor Download PDFInfo
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- CN114989914A CN114989914A CN202210699114.4A CN202210699114A CN114989914A CN 114989914 A CN114989914 A CN 114989914A CN 202210699114 A CN202210699114 A CN 202210699114A CN 114989914 A CN114989914 A CN 114989914A
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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
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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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 invention relates to the technical field of liquor production, and discloses an asymmetric Maotai-flavor liquor production method, which comprises the following steps of S1: the water adding amount is 52-54% of the sorghum weight, the grain moistening water temperature is above 95 ℃, and the grain moistening time is as follows: the grain moistening time is required to be more than 18 hours, grain moistening is carried out for three times, the grain moistening time interval for the second time is more than 3 hours, the grain moistening time interval for the third time is more than 2 hours, and the grain moistening requirements are as follows: during the grain moistening process, the grain should be frequently turned over for more than three turns, so that the grain is moistened first and steamed first. According to the method, fermented grains at the bottom of the cellar are evaluated before the bottom of the cellar is manufactured, a certain amount of mother grains, tail wine and 60 kilograms of yeast are added and mixed into the qualified fermented grains, the fermented grains are stirred to be fine, the fermented grains can be placed into the cellar after being fine in air-curing, and the thickness of the bottom of the cellar is more than 20 centimeters; the lower sand is used for making 5 cellar bottoms, the brown sand is used for making 9 cellar bottoms, 12 cellar bottom wells are replaced by high-concentration raw sand tail liquor, and the cellar bottom wells are kept free from leakage and gas leakage; and checking and evaluating in time from one turn, and turning and stirring the pit bottom with peculiar smell in time.
Description
Technical Field
The invention relates to the technical field of liquor production, in particular to a production method of asymmetric Maotai-flavor liquor.
Background
The Chinese liquor is a crystal of the labor of the past generation of China and the people's wisdom, is a unique liquor making production technology in the world, is Maotai-flavor liquor as one of four major flavors of China, and is a Maotai-flavor liquor production process summarized by Guizhou past generation brewers according to local climate, wherein the Maotai-flavor liquor production process is characterized in that: high-temperature yeast making, high-temperature stacking, high-temperature wine distillation, secondary grain feeding, eight times of stewing and seven times of wine distillation.
The white liquor of Maotai liquor is added with grains twice in one production cycle, the grains are added for the first time, namely, the grains are added with sand, the time is before and after the double positive festival, the number of the pit pools for adding the grains is 50 percent of the total number of the pits, and the grains are added with 7 grains by sand, taking 14 pits per shift as an example, and account for 50 percent of the total number of the pits.
The grain is thrown for the second time, namely the brown sand, and the brown sand is produced according to the proportion of 50 percent of the raw sand (grain) and the cooked sand (grain) respectively, so that all the grain is thrown in the production period.
The Guizhou province is warm and humid in climate, belongs to subtropical humid monsoon climate, is continental subtropical humid monsoon climate in Hunan province, and has the difference with the Guizhou climate: cold winter but hot summer, variable spring temperature, steep fall in fall temperature, rainy spring and summer, and dry autumn and winter. The average daily temperature of 5-9 months in Hunan province is 2-3 ℃ higher than that of the same month in Guizhou province, which is equivalent to entering hot seasons one month earlier than that of the Guizhou province.
Producing according to the sand tissue under the severe yang, entering five rounds of liquor in 5 months, and producing the sauce liquor with burnt flavor heavier than that of the sauce liquor in the same round of liquor in the Guizhou because the average temperature of 5 months in Hunan is higher than that of the Guizhou by 2 ℃; from the perspective of ensuring the quality of the sauce wine in each round, the sand in the Hunan sauce wine should be deposited by throwing grains for the first time in the month before the sun, and at the moment, the average temperature in 9 months in Hunan is too high daily, so that the acidity of fermented grains is large due to grain throwing, and the yield and the quality of the whole round are greatly influenced.
Asymmetrical grain feeding: the average daily temperature in the middle and last ten days of 9 months is 2-3 ℃ lower than that in the last ten days, the first grain throwing, namely the sand dropping, is completed in the middle and last ten days of 9 months and 10 months before 10 days, and the number of the pit pools for the sand dropping is less than half of the total number of the pits; and after 10 months and 10 days, the grains are put into the coarse sand for the second time, namely the coarse sand, measures of reducing the cooked sand (grains) proportion and increasing the raw sand (grains) proportion are taken in the coarse sand batching, the acidity of the coarse sand grains is adjusted, and the great influence of sand feeding in advance on the yield and the quality of each whole turn is prevented.
According to the Maotai-flavor liquor production method implemented according to the technology, the Maotai-flavor liquor production starting time is advanced by one month, and the problem that sand at high temperature has great influence on the yield and quality of the whole round is solved.
The technology is suitable for the production of Maotai-flavor liquor in the continental subtropical humid monsoon climate areas with cold winter and hot summer.
Disclosure of Invention
The invention aims to provide a production method of asymmetric Maotai-flavor liquor, which can improve the production efficiency of the asymmetric Maotai-flavor liquor.
In order to achieve the purpose, the invention provides the following technical scheme:
a production method of asymmetric Maotai-flavor liquor comprises the following steps:
s1 moistening food
1. The water adding amount is 52-54% of the weight of the sorghum, and the grain moistening water temperature is above 95 ℃.
2. Grain moistening time: the grain moistening time is required to be more than 18 hours, the grain moistening is carried out for three times, the grain moistening time interval for the second time is more than 3 hours, and the grain moistening time interval for the third time is more than 2 hours.
3. Grain moistening requirements: during the grain moistening process, the grains should be frequently turned over for more than three turns, so that the loss of water is avoided, the grain is uniformly watered, and the grains are moistened first and steamed first.
S2, sand discharging
1. Steaming grains:
the steam pressure of the grain is 0.06-0.08 Mpa; the lower limit value of the grain steaming time is 90 minutes; the grain is cooked without rotten, cooked evenly, not silky, full and elastic.
2. Spreading and airing yeast
The cooked grains are turned over frequently and kicked frequently on a cold house, are dried in a rough way to 28-32 ℃, are folded into ridges, are added with the tail wine and the yeast, and are piled up at the temperature of 26-30 ℃.
3. Heap fermentation
The stacking fermentation temperature is just above the surface, white spots and fragrant sweet taste exist, and the fermentation tank can be placed in a cellar when the fermentation tank has a small amount of wine flavor; when the temperature is slowly raised for one to six times of wine stacking, the stacking turning operation can be adopted, and the stacking turning reference condition is as follows: the internal temperature of the pile is above 30 ℃, the pile fermentation period is above 6 days, and a 'waist line' begins to be formed in the pile; the operation requirements are as follows: the stack with high temperature is arranged below and the stack with low temperature is arranged above; when the pile is turned, the two people use the long harrow comb to scatter the block masses.
4. Entering the cellar
4.1 making the bottom of the cellar
Before making the pit bottom, evaluating the fermented grains at the pit bottom, adding a certain amount of mother grains, tail wine and 60 kilograms of yeast medicines into the qualified fermented grains, stirring until the fermented grains are refined, and placing the refined fermented grains into the pit after the refined fermented grains are refined in an air drying chamber, wherein the thickness of the pit bottom is more than 20 centimeters; the lower sand is used for making 5 cellar bottoms, the brown sand is used for making 9 cellar bottoms, 12 cellar bottom wells are replaced by high-concentration raw sand tail liquor, and the cellar bottom wells are kept free from leakage and gas leakage; and checking and evaluating in time from one turn, and turning and stirring the cellar bottom with peculiar smell in time.
4.2 lower cellar
Before each time of pit entry, hot water is used for sprinkling the pit wall and cleaning, and then 30-40kg of tail wine is sprinkled; the pit temperature is controlled according to season, climate and round, the pile top temperature is controlled at 46-53 ℃, wherein the bottom temperature is 50-53 ℃ in brown sand, and the other round is 46-50 ℃.
5 sealing cellar
5.1 the cellar sealing mud is manufactured in a way of 'one-moistening, two-treading and three-draining', and is required to drain water one day ahead of time and have moderate water content.
5.2, cellar sealing judgment: according to the accumulation fermentation condition, a delay cellar sealing method can be adopted, 2-3 points of fermented grains with the depth of 15-20 cm in the cellar are measured, and the cellar can be sealed when the temperature is 33-35 ℃.
5.3 cellar sealing method: the cellar sealing mud is treaded into a brick and tile mud shape 24 hours in advance and is placed in a water-free area for standby, so that the phenomena of water dripping and mud flowing are avoided in the transportation process; after the cellar is put into the cellar, the cellar surface is made into steamed bread shape, the periphery is treaded tightly, and the surface of the cellar is firstly scattered with yeast and chaff before the cellar is sealed; and sealing the cellar by using cellar sealing pond mud, wherein the thickness of the cellar mud is 5-8 cm.
S3 Brown sand
1. Steamed grain
And (3) carrying out coarse sand when the fermentation period in the pit of the fermented grains in the sediment is over, moistening 64% of raw materials, uniformly mixing with 36% of cooked sand for opening the pit, putting the mixture into a steamer for mixed steaming, wherein the lower limit of grain steaming time is 110 minutes, and the sensory judgment is the same as that of sediment.
2. Distilled liquor
The retort time is 30-35 minutes, the pressure of the fed fermented grains is controlled below 0.1Mpa, the fermented grains cannot exceed the edge of the retort, and the height of the edge of the filled retort is low or medium; the distilled liquor gas pressure is 0.05-0.08MPa, the flowing liquor speed is controlled at 5-3.5 kg/min, and the distilled liquor temperature is 35-40 ℃.
3. Spreading and drying to obtain yeast, stacking and fermenting, and sealing the cellar.
S4, wine of each round
The fermented grains are taken out of the cellar, mixed with grains, distilled in the upper steamer, spread and dried in the air in the lower steamer, piled up for fermentation, placed in the cellar, sealed in the cellar and the like, the operation is executed according to brown sand, six rounds are circulated, and grains are taken after the wine is taken in the seventh round.
Further, the total pit number of the wine sauce groups in the middle and last ten days of 9 months and 10 months before 10 days is 36-43% of the total pit number of the wine sauce groups.
Furthermore, cooked sand (grain) accounts for 36-43% and raw sand (grain) accounts for 57-64% of the secondary grain feeding, namely the coarse sand ingredient.
The invention provides a production method of asymmetric Maotai-flavor liquor, which has the following beneficial effects:
(1) the fermented grains at the bottom of the cellar are evaluated before the bottom of the cellar is manufactured, a certain amount of mother grains, tail wine and 60 kilograms of yeast medicines are added and mixed to the qualified fermented grains, the fermented grains are stirred to be fine, the fermented grains can be finely manufactured in an air drying chamber and then are placed into the cellar, and the thickness of the bottom of the cellar is more than 20 centimeters; the lower sand is used for making 5 cellar bottoms, the brown sand is used for making 9 cellar bottoms, 12 cellar bottom wells are replaced by high-concentration raw sand tail liquor, and the cellar bottom wells are kept free from leakage and gas leakage; and checking and evaluating in time from one turn, and turning and stirring the pit bottom with peculiar smell in time.
(2) The fermented flour just emerges at the stacking fermentation temperature, has white spots and fragrant sweet taste, and can be placed in a cellar when the fermented flour has a small amount of wine flavor; when the temperature is slowly raised for one to six times of wine stacking, the stacking turning operation can be adopted, and the stacking turning reference condition is as follows: the internal temperature of the pile is above 30 ℃, the pile fermentation period is above 6 days, and a 'waist line' begins to be formed in the pile; the operation requirements are as follows: the stack with high temperature is arranged below and the stack with low temperature is arranged above; when the pile is turned, the two people use the long harrow comb to scatter the block masses.
Drawings
FIG. 1 is a schematic view of the process flow of brewing Maotai-flavor liquor of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
As shown in fig. 1, the present invention provides a technical solution:
a production method of asymmetric Maotai-flavor liquor comprises the following steps:
s1 moistening food
1. The water adding amount is 52-54% of the weight of the sorghum, and the water temperature of the grain moistening is above 95 ℃.
2. Grain moistening time: the grain moistening time is required to be more than 18 hours, the grain moistening is carried out for three times, the grain moistening time interval for the second time is more than 3 hours, and the grain moistening time interval for the third time is more than 2 hours.
3. Grain moistening requirements: during the grain moistening process, the grain should be frequently turned over for more than three turns, so that the loss of water is avoided, the grain is uniformly watered, and the grain is firstly moistened and firstly steamed.
S2, sand discharging
1. Steaming grains:
the steam pressure of the grain is 0.06-0.08 Mpa; the lower limit value of the grain steaming time is 90 minutes; the grain is cooked without rotten, cooked evenly, not silky, full and elastic.
2. Spreading and airing yeast
Turning over and kicking cooked grains on a cold house, spreading and drying to 28-32 deg.C, collecting into ridges, adding distiller's yeast after adding wine-tailing, and stacking at 26-30 deg.C.
3. Heap fermentation
The stacking fermentation temperature is just above the surface, white spots and fragrant sweet taste exist, and the fermentation tank can be placed in a cellar when the fermentation tank has a small amount of wine flavor; when the temperature is slowly raised for one to six times of wine stacking, the stacking turning operation can be adopted, and the stacking turning reference condition is as follows: the internal temperature of the pile is above 30 ℃, the pile fermentation period is above 6 days, and a 'waist line' begins to be formed in the pile; the operation requirements are as follows: the stack with high temperature is arranged below and the stack with low temperature is arranged above; when the pile is turned, the two people use the long harrow comb to scatter the block masses.
4. Enter the cellar
4.1 making the bottom of the cellar
Evaluating fermented grains at the bottom of the cellar before making the cellar bottom, adding a certain amount of mother grains, tail liquor and 60 kilograms of yeast medicines into the qualified fermented grains, stirring until the fermented grains are fine, and placing the mixture into the cellar after the fermented grains are fine in airing, wherein the thickness of the cellar bottom is more than 20 centimeters; the lower sand is used for making 5 cellar bottoms, the brown sand is used for making 9 cellar bottoms, 12 cellar bottom wells are replaced by high-concentration raw sand tail liquor, and the cellar bottom wells are kept free from leakage and gas leakage; and checking and evaluating in time from one turn, and turning and stirring the pit bottom with peculiar smell in time.
4.2 go to cellar
Before each time of pit entry, hot water is used for sprinkling the pit wall and cleaning, and then 30-40kg of tail wine is sprinkled; the pit temperature is controlled according to season, climate and round, the pile top temperature is controlled at 46-53 ℃, wherein the bottom temperature is 50-53 ℃ in brown sand, and the other round is 46-50 ℃.
5 sealing cellar
5.1 the cellar sealing mud is manufactured in a way of 'one-moistening, two-treading and three-draining', and is required to drain water one day ahead of time and have moderate water content.
5.2, cellar sealing judgment: according to the accumulation fermentation condition, a delay cellar sealing method can be adopted, 2-3 points of fermented grains with the depth of 15-20 cm in the cellar are measured, and the cellar can be sealed when the temperature is 33-35 ℃.
5.3 cellar sealing method: the cellar sealing mud is treaded into a brick and tile mud shape 24 hours in advance and is placed in a water-free area for standby, so that the phenomena of water dripping and mud flowing are avoided in the transportation process; after the cellar is placed, making the cellar surface into steamed bread shape, treading tightly all around, and scattering Daqu and chaff on the cellar surface before sealing the cellar; and sealing the cellar by using cellar sealing pond mud, wherein the thickness of the cellar mud is 5-8 cm.
S3 Brown Sand
1. Steamed grain
And (3) carrying out coarse sand when the fermentation period in the pit of the fermented grains in the sediment is over, moistening 64% of raw materials, uniformly mixing with 36% of cooked sand for opening the pit, putting the mixture into a steamer for mixed steaming, wherein the lower limit of grain steaming time is 110 minutes, and the sensory judgment is the same as that of sediment.
2. Go up rice steamer wine
The retort time is 30-35 minutes, the pressure of the fed fermented grains is controlled below 0.1Mpa, the fermented grains cannot exceed the edge of the retort, and the height of the corresponding edge of the retort is low or medium when the retort is filled; the pressure of distilled liquor is 0.05-0.08Mpa, the flowing liquor speed is controlled at 5-3.5 kg/min, and the distilled liquor temperature is 35-40 deg.C.
3. Spreading and drying to obtain yeast, stacking and fermenting, and sealing the cellar.
S4, each round of wine
The fermented grains are taken out of the cellar, mixed with grains, distilled in the upper steamer, spread and dried in the air in the lower steamer, piled up for fermentation, placed in the cellar, sealed in the cellar and the like, the operation is executed according to brown sand, six rounds are circulated, and grains are taken after the wine is taken in the seventh round.
In conclusion, when the fermented grains are used, the fermented grains at the bottom of the cellar are evaluated before the bottom of the cellar is manufactured, a certain amount of the mother grains, the tail wine and 60 kilograms of yeast are added into the qualified fermented grains and stirred until the fermented grains are finely manufactured, the fermented grains can be finely manufactured in an airing chamber and then are placed into the cellar, and the thickness of the bottom of the cellar is more than 20 centimeters; the lower sand is used for making 5 cellar bottoms, the brown sand is used for making 9 cellar bottoms, 12 cellar bottom wells are replaced by high-concentration raw sand tail liquor, and the cellar bottom wells are kept free from leakage and gas leakage; checking and evaluating in time from one round, and turning and stirring the pit bottom with peculiar smell in time; the stacking fermentation temperature is just above the surface, white spots and fragrant sweet taste exist, and the fermentation tank can be placed in a cellar when the fermentation tank has a small amount of wine flavor; when the temperature is slowly raised for one to six times of wine stacking, the stacking turning operation can be adopted, and the stacking turning reference condition is as follows: the internal temperature of the pile is above 30 ℃, the pile fermentation period is above 6 days, and a 'waist line' begins to be formed in the pile; the operation requirements are as follows: the stack with high temperature is arranged below and the stack with low temperature is arranged above; when the pile is turned, the two people use the long harrow comb to scatter the block masses.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Claims (3)
1. The production method of the asymmetric Maotai-flavor liquor is characterized by comprising the following steps:
s1, wetting sand: the water adding amount is 52-54% of the sorghum weight, the grain moistening water temperature is above 95 ℃, and the grain moistening time is as follows: the grain moistening time is required to be more than 18 hours, grain moistening is carried out for three times, the grain moistening time interval for the second time is more than 3 hours, the grain moistening time interval for the third time is more than 2 hours, and the grain moistening requirements are as follows: during the grain moistening process, the grain should be frequently turned over for more than three times, so that the loss of water is avoided, the grain is uniformly watered, and the grain is firstly moistened and firstly steamed;
s2, sand discharging: starting to throw grain for the first time in the middle and last ten days of 9 months, namely, discharging sand, finishing the sand discharging of 3-4 cellar pools in 9 months of each Maotai-flavor liquor-brewing team, finishing the sand discharging of 2 cellar pools 10 months and 10 days ago, wherein the total number of the cellar pools for the sand discharging is 5-6, and the total number of the cellar pools for the sand discharging accounts for 36-43% of the total number of the cellar pools of the team;
s3, brown sand: feeding grains for the second time, namely, brown sand, 10 months per shift, wherein the proportion of cooked sand (grains) in the brown sand ingredient ratio accounts for 36-43%, the proportion of raw sand (grains) accounts for 57-64%, and the secondary grain feeding, namely, brown sand, is completed in all the cellars of the shift group;
s4, each round of wine: the fermented grains are taken out of the cellar, mixed with grains, distilled in the upper steamer, spread and dried in the air in the lower steamer, piled up for fermentation, placed in the cellar, sealed in the cellar and the like, the operation is executed according to brown sand, six rounds are circulated, and grains are taken after the wine is taken in the seventh round.
2. The production method of the asymmetric Maotai-flavor liquor as claimed in claim 1, wherein the production method comprises the following steps: the total pit number of the lower sand and the lower sand accounts for 36-43% of the total pit number of the team when the completion rate of each Maotai liquor team in the middle and last ten days of 9 months and 10 months before 10 days is increased once.
3. The production method of the asymmetric Maotai-flavor liquor as claimed in claim 1, wherein the production method comprises the following steps: the cooked sand (grain) accounts for 36-43% and the raw sand (grain) accounts for 57-64% of the secondary grain feeding, namely the coarse sand ingredient.
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| CN202210699114.4A CN114989914A (en) | 2022-06-20 | 2022-06-20 | Production method of asymmetric Maotai-flavor liquor |
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| CN202210699114.4A CN114989914A (en) | 2022-06-20 | 2022-06-20 | Production method of asymmetric Maotai-flavor liquor |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705171A (en) * | 2009-12-18 | 2010-05-12 | 泸州品创科技有限公司 | Method for preparing Maotai-flavor liquor |
| CN106047549A (en) * | 2016-02-02 | 2016-10-26 | 贵州茅台酒厂集团技术开发公司 | Grain feeding process for Maotai-flavor liquor |
| CN108315167A (en) * | 2018-05-08 | 2018-07-24 | 四川古蔺仙潭酒厂有限公司 | A kind of two-sided heap fermentation technique of Maotai-flavor liquor, wine-making technology and its Maotai-flavor liquor of preparation |
| CN113512478A (en) * | 2021-07-30 | 2021-10-19 | 万禹 | Brewing process of novel soft Maotai-flavor liquor |
-
2022
- 2022-06-20 CN CN202210699114.4A patent/CN114989914A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705171A (en) * | 2009-12-18 | 2010-05-12 | 泸州品创科技有限公司 | Method for preparing Maotai-flavor liquor |
| CN106047549A (en) * | 2016-02-02 | 2016-10-26 | 贵州茅台酒厂集团技术开发公司 | Grain feeding process for Maotai-flavor liquor |
| CN108315167A (en) * | 2018-05-08 | 2018-07-24 | 四川古蔺仙潭酒厂有限公司 | A kind of two-sided heap fermentation technique of Maotai-flavor liquor, wine-making technology and its Maotai-flavor liquor of preparation |
| CN113512478A (en) * | 2021-07-30 | 2021-10-19 | 万禹 | Brewing process of novel soft Maotai-flavor liquor |
Non-Patent Citations (1)
| Title |
|---|
| 王东魁: "浅谈大曲酱香白酒的下糙沙技术", 酿酒科技, no. 04, pages 16 - 18 * |
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