CN114989917A - Brewing process of high-acid high-ester fen-flavor Xiaoqu liquor - Google Patents
Brewing process of high-acid high-ester fen-flavor Xiaoqu liquor Download PDFInfo
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- 239000002253 acid Substances 0.000 title claims abstract description 68
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 41
- 238000013124 brewing process Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 75
- 230000004151 fermentation Effects 0.000 claims abstract description 75
- 235000014101 wine Nutrition 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 150000002148 esters Chemical class 0.000 claims abstract description 13
- 235000013339 cereals Nutrition 0.000 claims description 76
- 240000006394 Sorghum bicolor Species 0.000 claims description 33
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 23
- 238000004821 distillation Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000003892 spreading Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 8
- 238000003836 solid-state method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000010923 batch production Methods 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 2
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract description 18
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 12
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 abstract description 6
- 239000001760 fusel oil Substances 0.000 abstract description 4
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 21
- 230000001276 controlling effect Effects 0.000 description 19
- 235000019634 flavors Nutrition 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NGWKGSCSHDHHAJ-YPFQVHCOSA-N Liquoric acid Chemical compound C1C[C@H](O)C(C)(C)C2CC[C@@]3(C)[C@]4(C)C[C@H]5O[C@@H]([C@](C6)(C)C(O)=O)C[C@@]5(C)[C@@H]6C4=CC(=O)C3[C@]21C NGWKGSCSHDHHAJ-YPFQVHCOSA-N 0.000 description 1
- NGWKGSCSHDHHAJ-UHFFFAOYSA-N Liquoric acid Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CC5OC(C(C6)(C)C(O)=O)CC5(C)C6C4=CC(=O)C3C21C NGWKGSCSHDHHAJ-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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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
- 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
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Abstract
The invention discloses a brewing process of a high-acid high-ester fen-flavor Xiaoqu liquor, which adopts three times of fermentation, wherein in the 1 st fermentation, fermented grains are not distilled after the fermentation is finished, acid-producing distiller's yeast is inoculated into the fermented grains for the 2 nd fermentation to prepare acid fermented grains, and finally, the acid fermented grains obtained in the 2 nd fermentation, saccharified grains and distiller's grains are mixed according to a certain proportion and then are fermented for the 3 rd time. Compared with the traditional brewing process, the total acid content of the raw wine is improved by 280.00 percent, the total ester content is improved by 513.33 percent, the ethyl acetate content is improved by 423.63 percent, and the content of defect components such as acetaldehyde, methanol, normal propyl alcohol, fusel oil and the like is obviously reduced.
Description
Technical Field
The invention relates to the technical field of liquor brewing, in particular to a high-acid high-ester fen-flavor type Xiaoqu solid-state liquor brewing process.
Background
The process flow of the conventional fen-flavor Xiaoqu solid-state liquor brewing process is shown in figure 1, and the general flow adopts a distiller's yeast, fermented grains are fermented only by mixing saccharified grains and distilled distiller's grains, and the ratio of the saccharified grains to the distilled distiller's grains is about 1: 1.5-1: 2, distilling the fermented grains after 1 time of fermentation to obtain the raw wine.
The main flavor substances in the white spirit comprise acid and ester, and the total acid and the total ester are also important indexes for measuring the quality of the white spirit with various flavors. The solid-state method of fen-flavor Xiaoqu liquor is liquor taking ethyl acetate as a main body to compound flavor, acetic acid and ethyl acetate are main components of total acid and total ester of raw liquor, and acetic acid is a prerequisite substance for producing ethyl acetate by fermentation. The inventor finds that the content of acetic acid in fermented grains in the initial fermentation stage has an important influence on the total acid and total ester content of the fen-flavor Xiaoqu solid-state fermented liquor, so that the method is of great importance for regulating and controlling the total acid and total ester content in the raw liquor produced by fermentation by regulating the content of acetic acid and acetic acid bacteria in the fermented grains in the initial fermentation stage, and finally brewing to obtain the high-acid and high-ester fen-flavor Xiaoqu solid-state liquor.
Disclosure of Invention
The invention aims to provide a brewing process of fen-flavor Xiaoqu solid-state method white spirit, which is to finally brew the fen-flavor Xiaoqu solid-state method white spirit with high acid and high ester content by regulating the content of acetic acid and acetic acid bacteria in fermented grains at the initial stage of fermentation and further regulating and controlling the content of total acid and total ester in raw wine produced by fermentation.
The technical scheme provided by the invention is as follows:
a brewing process of high-acid high-ester fen-flavor Xiaoqu liquor comprises the following steps:
(1) 1, fermenting to prepare fermented grains: taking a plurality of sorghum, steaming, spreading for cooling, adding about 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, uniformly mixing vinasse accounting for 1.5-2 times of the weight of the sorghum and 5% -10% of auxiliary materials, putting into a fermentation container, fermenting for 7-15 days, controlling the temperature of a fermentation environment to be below 25 ℃, and controlling the top temperature of fermented grains to be below 34 ℃;
(2) fermenting for the 2 nd time to prepare acid fermented grains: after the fermented grains of the 1 st time are fermented, taking out the fermented grains, mixing acid-producing distiller's yeast accounting for about 1% of the total mass, putting into a fermentation container for fermentation for 20-22 days, turning and stirring the acid-producing distiller's yeast once every day during the fermentation, and controlling the top temperature of the fermentation of the acid-producing distiller's yeast to be below 35 ℃;
(3) preparing the fragrant fermented grains by fermenting for the 3 rd time: taking a plurality of sorghum, steaming, spreading for cooling, adding about 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, mixing 1-2 times of vinasse and 0.2-0.5 times of acid fermented grains according to the weight of the sorghum, adding 5% -10% of auxiliary materials, uniformly mixing, putting into a fermentation container, fermenting for 14-22 days, controlling the fermentation environment temperature to be below 25 ℃, and controlling the fermentation top temperature of the fragrant fermented grains to be below 34 ℃;
(4) preparing the fen-flavor Xiaoqu solid-state liquor with high acid and high ester distillation: and (3) after the 3 rd fermentation is finished, putting the fermented grains into a retort for distillation, connecting each retort with 10kg of wine head for independent storage, connecting the wine head with the main body wine according to the comprehensive alcohol content of 63 degrees, switching to a wine tail connecting stage after the main body wine is completely collected, connecting the wine tail to a distillation outlet until the alcohol content is lower than 6 degrees, and finishing distillation to obtain the main body wine, namely the high-acid high-ester fen-flavor type Xiaoqu solid-process white wine.
Further, the vinasse in the step (4) is used for preparing vinasse for the next production.
Further, in the step (1), vinasse which accounts for 1.5-2 times of the weight of the sorghum and 5% -10% of auxiliary materials are uniformly mixed, and the mixture is filled into a fermentation container to be fermented for 7-15 days.
Further, after the fermented grains of the 1 st time are fermented to the end in the step (2), the fermented grains are taken out, acid-producing distiller's yeast accounting for about 1 percent of the total mass is added, and the mixture is filled into a fermentation container for fermentation for 20 to 22 days.
Further, adding about 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, mixing 1-2 times of vinasse and 0.2-0.5 time of acid fermented grains according to the weight of the sorghum, adding 5% -10% of auxiliary materials, uniformly mixing, and filling into a fermentation container for fermentation for 14-22 days.
Further, in the steps (1) to (3), the fermentation ambient temperature is 25 ℃.
As another object of the invention, the invention provides the white spirit prepared by the process.
Compared with the traditional brewing process, the total acid content of the produced wine is improved by 280.00%, the total ester content is improved by 513.33%, the ethyl acetate content is improved by 423.63%, and the content of defects such as acetaldehyde, methanol, normal propyl alcohol, fusel oil and the like is obviously reduced.
Drawings
FIG. 1 is a process flow of traditional fen-flavor Xiaoqu solid-state liquor brewing;
FIG. 2 is a process flow of brewing the fen-flavor Xiaoqu solid-state white spirit according to the invention.
Detailed Description
The invention is illustrated by the following examples, which are not intended to be limiting.
The technology for cooking and saccharifying the first distiller's yeast (hereinafter referred to as 1# distiller's yeast), the grains and the grains is basically consistent with the technology for brewing the conventional fen-flavor type Xiaoqu solid-state method, and is characterized in that the technology adopts two types of distiller's yeast (namely 1# distiller's yeast and 2# distiller's yeast), and comprises the steps of preparing acid fermented grains and brewing wine through three times of fermentation, wherein the 3 rd fermented grains are mixed and fermented by the acid fermented grains, the saccharified grains and the distiller's grains according to three ratios. The 1 st fermentation is that fermented grains are not distilled after the fermentation is finished, acid-producing distiller's yeast is inoculated into the fermented grains to carry out the 2 nd fermentation to prepare acid fermented grains, and finally the acid fermented grains obtained in the 2 nd fermentation, the saccharified grains and the distiller's grains are mixed according to a certain proportion to carry out the 3 rd fermentation, and the specific process flow is shown in the following figure 2.
Example 1
A brewing process of high-acid high-ester fen-flavor Xiaoqu liquor comprises the following steps:
1, fermenting to prepare fermented grains: taking a plurality of sorghum, steaming, spreading for cooling, adding 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24h, mixing 2 times of vinasse and 8% of auxiliary materials according to the weight of the sorghum, putting into a fermentation container, fermenting for 7 days, controlling the fermentation environment temperature to be 25 ℃, and controlling the fermentation top temperature of fermented grains to be below 34 ℃.
Fermenting for the 2 nd time to prepare acid fermented grains: and after the fermentation of the fermented grains for the first time is finished, taking out the fermented grains, mixing with 1% of acid-producing distiller's yeast, putting into a fermentation container for fermentation for 21 days, turning and mixing the acid fermented grains once every day during the fermentation period, and controlling the top temperature of the fermentation of the acid fermented grains to be below 35 ℃.
Preparing the fragrant fermented grains by fermenting for the 3 rd time: taking a plurality of sorghum, steaming, spreading for cooling, adding 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24h, mixing 1.5 times of vinasse and 0.5 times of acid fermented grains according to the weight of the sorghum, adding 8% of auxiliary materials, uniformly mixing, putting into a fermentation container, fermenting for 14 days, controlling the fermentation environment temperature to be 25 ℃, and controlling the top temperature of fermentation of the flavor fermented grains to be below 34 ℃.
Distilling high-acid high-ester fen-flavor Xiaoqu solid-state liquor: and (3) after the 3 rd fermentation is finished, putting the fermented grains into a retort for distillation, connecting each retort with 10kg of wine head for independent storage, connecting the main wine according to the comprehensive alcohol content of 63 degrees, switching to a wine tailing connecting stage after the main wine is completely collected, and ending the distillation until the alcohol content of the wine tailing connected to a distillation outlet is lower than 6 degrees. The main body wine is the high-acid high-ester fen-flavor Xiaoqu solid-state liquor, and is put in storage and aged after metering and detection; the vinasse is used for preparing vinasse for the next batch production.
Example 2
A brewing process of high-acid high-ester fen-flavor Xiaoqu liquor comprises the following steps:
1, fermenting to prepare fermented grains: taking a plurality of sorghum, steaming, spreading for cooling, adding 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24h, mixing 2 times of vinasse and 6% of auxiliary materials according to the weight of the sorghum, putting into a fermentation container, fermenting for 14 days, controlling the fermentation environment temperature to be 25 ℃, and controlling the fermentation top temperature of fermented grains to be below 34 ℃.
Fermenting for the 2 nd time to prepare acid fermented grains: and (3) after the fermented grains of the 1 st time are fermented, taking out the fermented grains, mixing with 1% of acid-producing distiller's yeast, putting into a fermentation container, fermenting for 21 days, turning over and mixing the acid fermented grains once every day during the fermentation period, and controlling the top temperature of the acid fermented grains to be below 35 ℃.
Preparing the fragrant fermented grains by fermenting for the 3 rd time: taking a plurality of sorghum, steaming, spreading for cooling, adding 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24h, mixing 1.8 times of vinasse and 0.2 times of acid fermented grains according to the weight of the sorghum, adding 6% of auxiliary materials, uniformly mixing, putting into a fermentation container, fermenting for 21 days, controlling the fermentation environment temperature to be 25 ℃, and controlling the top temperature of fermentation of the flavor fermented grains to be below 34 ℃.
Distilling high-acid high-ester fen-flavor Xiaoqu solid-state liquor: and (3) after the 3 rd fermentation is finished, putting the fermented grains into a retort for distillation, connecting each retort with 10kg of wine head for independent storage, connecting the main wine according to the comprehensive alcohol content of 63 degrees, switching to a wine tailing connecting stage after the main wine is completely collected, and ending the distillation until the alcohol content of the wine tailing connected to a distillation outlet is lower than 6 degrees. The main body wine is the high-acid high-ester fen-flavor Xiaoqu solid-state liquor, and is put in storage and aged after metering and detection; the vinasse is used for preparing vinasse for the next batch production.
Comparative example 1
The conventional brewing process of the fen-flavor Xiaoqu solid-state liquor comprises the following steps of:
preparing fermented grains by primary fermentation: taking a plurality of sorghum, steaming, spreading for cooling, adding 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, mixing 2 times of vinasse and 8% of auxiliary materials according to the weight of the sorghum, putting into a fermentation container, fermenting for 7 days, controlling the fermentation environment temperature to be 25 ℃, and controlling the fermentation top temperature of fermented grains to be below 34 ℃.
Distilling high-acid high-ester fen-flavor Xiaoqu solid-state liquor: and after the primary fermentation is finished, putting fermented grains into a retort for distillation, connecting each retort with 10kg of wine head for independent storage, connecting the wine head with main wine according to the comprehensive alcohol content of 63 degrees, switching to a tail connecting stage after the main wine is completely collected, and ending the distillation until the alcohol content of the tail connected to a distillation outlet is lower than 6 degrees. The main body wine is the conventional fen-flavor Xiaoqu solid-state method white spirit, and is put in storage and aged after being measured and detected; the vinasse is used for preparing vinasse for the next batch production.
The liquor quality ratio of the high-acid high-ester process of example 1 and the conventional fen-flavor Xiaoqu solid-state liquor process of comparative example 1 were compared, and the results are shown in table 1.
TABLE 1
Compared with the comparative example 1, the total acid content is increased by 280.00 percent, the total ester content is increased by 513.33 percent, the ethyl acetate content is increased by 423.63 percent, the acetaldehyde content is reduced by 15.09 percent, the methanol content is reduced by 14.04 percent, the n-propanol content is reduced by 60.74 percent, and the fusel oil content is reduced by 45.70 percent. Compared with the conventional process, the high-acid high-ester process has the advantages that the total acid and total ester contents of the fen-flavor Xiaoqu solid-state liquor are obviously improved, the contents of defect components such as acetaldehyde, methanol, n-propanol and fusel oil are reduced to a certain extent, and the quality of the raw liquor is improved.
Claims (7)
1. The brewing process of the high-acid high-ester fen-flavor Xiaoqu liquor is characterized by comprising the following steps of:
(1) 1, fermenting to prepare fermented grains: taking a plurality of sorghum, steaming, spreading for cooling, adding about 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, uniformly mixing vinasse accounting for 1.5-2 times of the weight of the sorghum and 5% -10% of auxiliary materials, putting into a fermentation container, fermenting for 7-15 days, controlling the fermentation environment temperature below 25 ℃, and controlling the fermentation top temperature of fermented grains below 34 ℃;
(2) fermenting for the 2 nd time to prepare acid fermented grains: after the fermented grains of the 1 st time are fermented to the end, taking out the fermented grains, mixing with acid-producing distiller's yeast accounting for about 1 percent of the total mass, putting into a fermentation container for fermentation for 20-22 days, turning over and mixing the acid fermented grains once every day during the fermentation period, and controlling the top temperature of the fermentation of the acid fermented grains to be below 34 ℃;
(3) preparing the fragrant fermented grains by fermenting for the 3 rd time: taking a plurality of sorghum, steaming, spreading for cooling, adding about 1% of Xiaoqu according to the weight of the sorghum, uniformly stirring, saccharifying for 24 hours, mixing 1-2 times of vinasse and 0.2-0.5 times of acid fermented grains according to the weight of the sorghum, adding 5% -10% of auxiliary materials, uniformly mixing, putting into a fermentation container, fermenting for 14-22 days, controlling the fermentation environment temperature to be below 25 ℃, and controlling the fermentation top temperature of the fragrant fermented grains to be below 34 ℃;
(4) preparing the fen-flavor Xiaoqu solid-state liquor with high acid and high ester distillation: and (3) after the 3 rd fermentation is finished, putting the fermented grains into a retort for distillation, connecting each retort with 10kg of wine head for independent storage, connecting the wine head with the main body wine according to the comprehensive alcohol content of 63 degrees, switching to a wine tail connecting stage after the main body wine is completely collected, connecting the wine tail to a distillation outlet until the alcohol content is lower than 6 degrees, and finishing distillation to obtain the main body wine, namely the high-acid high-ester fen-flavor type Xiaoqu solid-process white wine.
2. The process for brewing the high-acid high-ester fen-flavor Xiaoqu liquor as claimed in claim 1, wherein the distiller's grains in the step (4) are used as auxiliary distiller's grains for the next batch production.
3. The brewing process of the high-acid high-ester fen-flavor Xiaoqu liquor as claimed in claim 1, wherein in the step (1), the vinasse which accounts for 1.5-2 times of the weight of the sorghum and 5% -10% of the auxiliary materials are mixed uniformly, and the mixture is placed into a fermentation container to be fermented for 7-15 days.
4. The brewing process of the high-acid high-ester fen-flavor Xiaoqu liquor as claimed in claim 1, wherein the fermented grains are taken out after the fermented grains of the 1 st time are fermented in step (2), acid-producing fermented grains accounting for about 1% of the total mass are added, and the mixture is placed in a fermentation container for 20-22 days.
5. The brewing process of the high-acid high-ester fen-flavor Xiaoqu liquor as claimed in claim 1, wherein 1% of Xiaoqu is added according to the weight of sorghum and uniformly mixed, after 24 hours of saccharification, 1-2 times of vinasse and 0.2-0.5 times of acid fermented grains are added according to the weight of sorghum, 5% -10% of auxiliary materials are added and uniformly mixed, and the mixture is placed into a fermentation container to be fermented for 14-22 days.
6. The process for brewing the high-acid high-ester fen-flavor Xiaoqu liquor as claimed in claim 1, wherein the fermentation temperature in the steps (1) to (3) is 25 ℃.
7. The fen-flavor Xiaoqu solid-state-method white spirit prepared by the brewing process according to any one of claims 1 to 6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115109674A (en) * | 2022-06-07 | 2022-09-27 | 四川大学 | Method for reducing content of higher alcohol in fen-flavor Xiaoqu liquor and extracting ester and enhancing flavor |
| CN116496862A (en) * | 2023-05-30 | 2023-07-28 | 广西天龙泉酒业有限公司 | Continuous mash fermentation method for improving quality of raw wine |
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| 曹荣冰;何松贵;刘幼强;马淑祯;: "产酸菌提高豉香型白酒总酯量的研究", 酿酒 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115109674A (en) * | 2022-06-07 | 2022-09-27 | 四川大学 | Method for reducing content of higher alcohol in fen-flavor Xiaoqu liquor and extracting ester and enhancing flavor |
| CN115109674B (en) * | 2022-06-07 | 2023-07-21 | 四川大学 | Method for reducing content of higher alcohols in fen-flavor Xiaoqu liquor and extracting esters and enhancing flavor |
| CN116496862A (en) * | 2023-05-30 | 2023-07-28 | 广西天龙泉酒业有限公司 | Continuous mash fermentation method for improving quality of raw wine |
| CN116496862B (en) * | 2023-05-30 | 2024-02-13 | 广西天龙泉酒业有限公司 | Continuous mash fermentation method for improving quality of raw wine |
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| CN114989917B (en) | 2023-11-17 |
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