CN115707767A - Arrangement method and cultivation method for improving overall quality of Maotai-flavor high-temperature Daqu - Google Patents
Arrangement method and cultivation method for improving overall quality of Maotai-flavor high-temperature Daqu Download PDFInfo
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- CN115707767A CN115707767A CN202110952131.XA CN202110952131A CN115707767A CN 115707767 A CN115707767 A CN 115707767A CN 202110952131 A CN202110952131 A CN 202110952131A CN 115707767 A CN115707767 A CN 115707767A
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- 238000000034 method Methods 0.000 title claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 238000012364 cultivation method Methods 0.000 title description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 132
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 238000005452 bending Methods 0.000 claims description 7
- 230000007423 decrease Effects 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 238000009395 breeding Methods 0.000 abstract description 8
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- 239000003814 drug Substances 0.000 abstract description 5
- 229940079593 drug Drugs 0.000 abstract description 3
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- 238000004321 preservation Methods 0.000 description 9
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- 239000012535 impurity Substances 0.000 description 2
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- 238000003475 lamination Methods 0.000 description 2
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Abstract
The invention discloses an arranging method and a cultivating method for improving the overall quality of Maotai-flavor high-temperature Daqu, wherein in the fermentation stage of cultivating yeast blocks, yeast blocks on the same layer are arranged in the same mode, and incline to the same direction by 20-60 degrees, and different layers of yeast blocks are arranged in a crossed way at an inclination angle to form laminated reverse inclined arrangement; in the stage of high-temperature Daqu koji setting, koji blocks in the koji stacking edge rows are stacked in a traditional arrangement mode, the rest rows are stacked in a laminated reverse inclined arrangement mode, and in the stage of turning over koji blocks, the arrangement modes of the edge rows are changed and all the side rows are stacked in the laminated reverse inclined arrangement mode. The invention innovatively provides a yeast block arrangement method and a yeast installing and turning stacking mode, solves the problems of easy deformation, unstable temperature in the later fire period, incomplete water volatilization and the like of yeast blocks, effectively controls the breeding number of mixed bacteria in the production process of high-temperature Daqu, greatly reduces the proportion of yeast blocks with unobvious sauce flavors such as grey yeast blocks, black brown yeast blocks and the like, and improves the overall quality of yeast drugs.
Description
Technical Field
The invention relates to the technical field of high-temperature Daqu manufacturing, in particular to an arrangement method and a cultivation method for improving the overall quality of Maotai-flavor high-temperature Daqu.
Background
The high-temperature Daqu is used as a saccharification leavening agent and a flavor-producing agent in the production process of Maotai-flavor liquor, and the Daqu plays a decisive role in the style and flavor formed in the later brewing process, so that the Daqu is the bone of liquor. In the process of cultivating and fermenting the yeast, if the arrangement mode of the yeast blocks is not suitable, the yeast blocks in the fermentation process can be deformed due to uneven stress, the temperature of the yeast blocks in the later fire period is unstable, the water is not completely volatilized, the mixed bacteria are easy to breed, the sauce flavor such as the gray yeast blocks and the black brown yeast blocks does not stand out, the occupation ratio of the yeast blocks is increased, and the integral quality of the yeast is influenced.
In the high-temperature yeast making process, the traditional mode is as follows: the bent blocks are stacked by adopting 'transverse three-vertical three-cross arrangement', and the bent blocks of each layer are uniformly stacked at intervals, as shown in figure 1. Chinese patent CN101497853A discloses a preparation method of Daqu medicine for improving the old flavor of brewed solid-state white spirit, in the technology of the patent, a stacking mode of 'horizontal three vertical three cross arrangement' is adopted in a room-entering placement process, and the mode has the defects that a yeast block is stressed unevenly and deforms in the fermentation process, so that the temperature of the yeast block in the later fire period is unstable, the water is not completely volatilized, and the whole quality of the yeast medicine is influenced by breeding of mixed bacteria easily.
Disclosure of Invention
The invention aims to: aiming at the existing problems, the invention provides an arranging method and a culture method for improving the overall quality of Maotai-flavor high-temperature Daqu, innovatively provides a koji block arranging method and a koji installing and turning stacking mode by exploring the whole koji making production process, solves the problems of easy deformation, unstable temperature in the later fire period, incomplete water volatilization and the like of koji blocks, effectively controls the breeding number of mixed bacteria in the production process of the high-temperature Daqu, and greatly reduces the occupation ratio of the koji blocks with unobvious Maotai flavor, such as offwhite koji blocks, black brown koji blocks and the like, thereby improving the overall quality of the Daqu and overcoming the defects of the traditional preparation method of the Daqu.
The technical scheme adopted by the invention is as follows: a soy sauce flavor type high-temperature Daqu reverse inclined arrangement method is characterized in that in a yeast block culture fermentation stage, yeast blocks on the same layer are arranged in the same mode and inclined to the same direction by 20-60 degrees, and yeast blocks on different layers are arranged in a crossed manner at an inclination angle to form laminated reverse inclined arrangement; in the stage of high-temperature Daqu koji setting, koji blocks in the koji stacking edge rows are stacked in a traditional arrangement mode, and the rest rows are stacked in a laminated reverse inclined arrangement mode.
In the invention, the curved blocks are stacked in a mode of stacking and reversely obliquely arranging, and the technical principle is as follows: the method strictly controls the gaps among the koji blocks, the gaps among the koji blocks on the same layer are the same, the gaps among the koji blocks on different layers are gradually reduced from bottom to top, and a stacking mode with a wide lower layer and a narrow upper layer is formed, so that moisture removal of the koji blocks on the lower layer, moisture preservation of the koji blocks on the upper layer and heat preservation of the whole koji stack are facilitated. The method for producing the high-temperature yeast for making hard liquor has the advantages that each piece of yeast can bear uniform pressure, the yeast deformation in the fermentation process is reduced, the moisture of the yeast is completely volatilized, and the temperature of the yeast in the fire period after fermentation is stable, so that the breeding of mixed bacteria in the fermentation process is effectively controlled, the proportion of gray yeast with unobtrusive sauce flavor to black brown yeast is greatly reduced, the proportion of yellow brown yeast with outstanding sauce flavor is improved, the quality of the whole yeast is improved, meanwhile, the arranging and stacking method is simple to operate, and the labor intensity of workers is greatly reduced.
Furthermore, in the bending stage, the side column bending blocks are arranged in a transverse three-vertical three-cross mode, the rest columns are arranged in a laminated reverse inclined mode, and the technical principle is as follows: after the setting, the microorganisms are in the initial growth phase in the koji, and the koji is required to contain a sufficient supply of moisture. The moisture on the surface of the side-row bent blank is volatilized quickly, the dried skin of the bent block is easy to cause, the transverse three-vertical three-cross arrangement is adopted, the gap between the bent blanks is small, and the moisture preservation and heat preservation of the side-row bent block are facilitated; the other rows of the yeast blanks in the growing period are soft and easy to deform, and each yeast block can bear uniform pressure by adopting the laminated reverse inclined arrangement, so that the yeast block deformation in the fermentation process is reduced. By combining two arrangement modes, the whole stack of the yeast blocks is moisturized and insulated, the bearing pressure is uniform, the yeast blocks are not easy to deform, the moisture of the yeast blocks is uniformly and completely volatilized, and the proportion of gray yeast blocks arranged at the sides and black brown yeast blocks arranged in the middle is effectively controlled.
Furthermore, in the bending stage, the bending blocks are all arranged in a laminated reverse-inclined mode, and the technical principle is as follows: the yeast turning stage is in the microbial propagation conversion stage, yeast blanks need to be turned to adjust the temperature and humidity, the yeast blanks are arranged in a laminated reverse inclined mode, air among the yeast blanks can be uniformly circulated and heat dissipation is uniform to the maximum extent, and when yeast blocks after yeast turning are subjected to a drying period, the whole yeast block fragrant substances are uniformly formed.
Further, at the bent stage of big song ann of high temperature, the clearance between the bent piece of layer is the same, and the clearance between the bent piece of up every layer from down reduces gradually, forms the wide, the narrow heap mode of upper strata of lower floor promptly, is favorable to the row tide of the bent piece of lower floor, the heat preservation of moisturizing and whole bent heap of the bent piece of upper strata like this, and its technical principle is: the gaps between the yeast blocks in the same layer are arranged the same, and the principle is that the oxygen, the temperature and the humidity required in the fermentation process of the yeast blocks in the same layer are basically the same; compared with the upper layer of the yeast blocks, the lower layer of the yeast blocks has better heat preservation effect but poorer moisture removal effect, so a certain large gap is formed between the lower layer of the yeast blocks to meet the requirements of fermentation heat preservation, moisture removal and oxygen supply; the moisture is better discharged, the moisture of the koji blocks is quickly volatilized, and the gray koji blocks are easily generated, so that the gaps among the upper layer koji blocks are gradually reduced, and the koji blocks are controlled under the condition that the koji blanks are not adhered.
In the invention, the high-temperature yeast for making hard liquor is prepared by the arrangement method, so that the pressure born by each yeast block is uniform, the deformation of the yeast blocks in the fermentation process is reduced, the moisture of the yeast blocks is completely volatilized, and the temperature of the yeast blocks in the fire period after fermentation is stable, thereby effectively controlling the breeding of mixed bacteria in the fermentation process, greatly reducing the proportion of grey yeast blocks and dark brown yeast blocks with unobtrusive sauce fragrance, improving the proportion of tawny yeast blocks with outstanding sauce fragrance, improving the quality of the whole yeast, and simultaneously, the arrangement and stacking method is simple to operate, and greatly reducing the labor intensity of workers.
Preferably, in the high-temperature Daqu yeast-setting stage, the yeast pile edge rows adopt a transverse three-vertical three-crossing arrangement mode.
Further, in the high-temperature large yeast turning stage, the yeast blocks of the yeast pile edge row are piled in a mode of stacking and reversely obliquely arranging.
Further, in the high-temperature yeast turning stage, gaps among yeast blocks on the same layer are the same, and the gaps among the yeast blocks on each layer are gradually reduced from bottom to top.
Furthermore, the gap between the bent blocks at the same layer is 1-5cm, and the gap between the bent blocks at each layer from bottom to top decreases progressively according to 0.5-1.0 cm.
Furthermore, in the culture and fermentation stage of the koji blocks, the koji blocks on the same layer incline to the same direction by 30-50 degrees.
Preferably, in the fermentation stage of the koji culture, the included angle of the koji blocks between two adjacent layers is 45 degrees.
The invention also comprises a method for improving the overall quality of the Maotai-flavor high-temperature Daqu, which comprises the working procedures of the Anqu stage and the turning stage and is characterized in that in the Anqu stage and the turning stage, the same layer of yeast blocks are arranged in the same mode, incline to the same direction by 20-60 degrees, and are arranged in a crossed way at an inclination angle between different layers of yeast blocks to form a laminated reverse inclined arrangement; in the yeast setting stage, the yeast blocks of the yeast stacking edge rows are stacked in a traditional arrangement mode, and the rest rows are stacked in a laminated reverse inclined arrangement mode; in the turning stage, the bent blocks of the bent stack are all stacked in a laminated reverse inclined arrangement mode.
Further, in the yeast setting and yeast turning procedures, gaps among yeast blocks on the same layer are the same, and the gaps among yeast blocks on each layer are gradually reduced from bottom to top.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that: the invention starts from the problem which is easy to occur in the yeast making production process, and provides a yeast block arrangement method and a yeast installation and turning stacking mode aiming at the problems of unstable temperature in the fire period, difficult moisture volatilization, easy breeding of mixed bacteria and the like after the fermentation of the yeast blocks, so that the problems of easy deformation of the yeast blocks, unstable temperature in the fire period, incomplete moisture volatilization and the like are solved, the breeding number of the mixed bacteria in the production process of the high-temperature Daqu is effectively controlled, and the proportion of the yeast blocks with unobvious sauce flavor such as the grey yeast blocks, the black brown yeast blocks and the like is greatly reduced, thereby improving the overall quality of the yeast drugs and overcoming the defects of the traditional yeast drug preparation method.
Drawings
FIG. 1 is a schematic diagram of a conventional stacking block arrangement method using a "horizontal three vertical three cross arrangement";
FIG. 2 is a schematic diagram of a reverse tilt alignment method for a high temperature layer stack of a yeast of the present invention;
FIG. 3 is a schematic view of a curved pile formed using the alignment method of the present invention;
FIG. 4 is a view showing the actual shape of the high-temperature koji block of the present invention.
Description of the drawings: in order to better highlight the innovation point of the present invention, in fig. 1 to 3, the high temperature koji block is represented by a rectangular koji block, and the actual shape of the high temperature koji block is shown in fig. 4.
Detailed Description
The present invention will be described in detail below with reference to the accompanying drawings.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A soy sauce flavor type high-temperature Daqu reverse inclined arrangement method is 'laminated reverse inclined arrangement', as shown in figure 2, in a yeast block culture fermentation stage, yeast blocks on the same layer are arranged in the same mode and inclined to the same direction by 20-60 degrees (preferably 30-50 degrees, more preferably 45 degrees), yeast blocks on different layers are arranged in a crossed way at an inclined angle to form laminated reverse inclined arrangement, and the included angle of the yeast blocks between two adjacent layers is preferably 45 degrees. In the stage of high-temperature Daqu Anqu, the bent blocks in the bent pile edge rows are stacked in a traditional arrangement mode, the other rows are stacked in a laminated reverse inclined arrangement mode, as shown in fig. 3, taking the bent house for stacking 5 rows of bent blocks as an example, the bent house sequentially comprises a first row, a second row, a third row, a fourth row and a fifth row, the first row and the fifth row adopt the traditional arrangement mode, preferably adopt the traditional 'transverse-third-vertical-third cross arrangement' mode, the second row, the third row and the fourth row adopt the 'laminated reverse inclined arrangement' mode, and in the stage of turning over the bent, the first row, the second row, the third row, the fourth row and the fifth row all adopt the 'laminated reverse inclined arrangement' mode.
In order to facilitate moisture removal of the lower layer of the bent blocks, moisture preservation of the upper layer of the bent blocks and heat preservation of the whole bent stack, gaps between the bent blocks on the same layer are the same, and the gaps between the bent blocks on each layer are gradually reduced from bottom to top. Further, the gaps between the bent blocks at the same layer are 1-5cm, the bottom layer is preferably 4cm, and the gaps between the bent blocks at each layer from bottom to top are gradually decreased according to 0.5-1.0cm, preferably 0.6 cm. The setting mode of the gap can be set in the stage of setting the yeast, can also be set in the stage of turning the yeast, or can be set in both the stage of setting the yeast and the stage of turning the yeast.
When the arrangement mode is applied to the preparation process of the high-temperature yeast for making hard liquor, the preparation method comprises the following steps:
in the invention, in order to better highlight the innovation point of the invention, the method of 'horizontal three vertical three cross arrangement' is taken as a comparative example conventionally, and the technical advantages of the invention are shown by means of experimental comparison.
Comparative example
A preparation method of Lang wine Maotai-flavor high-temperature Daqu comprises the following steps:
taking the production of 5 rows of Daqu in one bin as an example:
s1, raw materials: selecting 10 tons of high-quality wheat, wherein the wheat is full in grains, free of mildew, germination, moth eating and impurities, and appropriate in moisture content;
s2, wheat wetting: adding a proper amount of normal temperature water for wheat wetting, and wetting the hand feeling;
s3, crushing: crushing the wheat after wheat wetting, adding water accounting for 40% of the mass of the raw materials, mixing, manually treading to prepare a convex-shaped yeast blank, and airing the yeast blank for later use;
s4, putting into a warehouse for yeast setting: moving the yeast blanks subjected to yeast airing to a yeast room by using a trolley, stacking in rows with the height of 6 layers, stacking the first, second, third, fourth and fifth rows in a transverse, third and vertical cross arrangement mode, controlling the gaps among yeast blocks in each layer, wherein the gaps among yeast blocks in each layer from bottom to top are all 4cm;
s5, turning over yeast: putting the koji into a warehouse, carrying out primary koji turning after 8 days, and stacking the first, second, third, fourth and fifth rows of koji blocks in a transverse-three-vertical-three-cross arrangement mode; similarly, the gaps between every two layers of bent blocks are controlled, and the gaps between every two layers of bent blocks are all 4cm from bottom to top; further, after 16 days, carrying out secondary turning on the yeast according to a stacking mode of primary turning on the yeast;
s6, warehouse-out inspection: taking out after putting in a warehouse and putting in an anqu for 40 days, and sampling to detect sensory and biochemical indexes.
Test examples
The production of the same Maotai-flavor high-temperature Daqu as the comparative example comprises the following steps:
taking the production of 5 rows of Daqu in one bin as an example:
s1, raw materials: selecting 10 tons of high-quality wheat, wherein the wheat is required to be full in grains, free of mildew, germination, moth eating and impurities and appropriate in moisture content;
s2, wheat wetting: adding a proper amount of normal temperature water for wheat wetting, and wetting the hand feeling;
s3, crushing: crushing the wheat after wheat wetting, adding water accounting for 40% of the mass of the raw materials, mixing, manually treading to prepare a convex-shaped yeast blank, and airing the yeast blank for later use;
s4, putting into a warehouse for yeast setting: moving the yeast blanks after being dried to a yeast room by a trolley, piling the yeast blanks in rows, wherein the height is 6 layers, the first row and the fifth row are piled in a mode of 'transverse, third and vertical cross arrangement', the second row, the third row and the fourth row are piled in a 'lamination reverse inclined arrangement' mode, the first layer, the third layer and the fifth layer of yeast blocks are piled in a leftward inclined mode by 45 degrees, and the adjacent two layers of yeast blocks are crossly arranged in a 45-degree inclined angle mode to form lamination reverse inclined arrangement; meanwhile, the gap between the bottom layer of the bent blocks is controlled to be 4cm, the gaps between the bent blocks on the same layer are the same, and the gap between the bent blocks on each layer decreases progressively according to 0.6cm from bottom to top;
s5, turning over yeast: turning over the yeast once 8 days after the yeast is put into a bin, changing the stacking mode of the first and the fifth columns, and stacking the first, the second, the third, the fourth and the fifth columns of yeast blocks in a 'stacked reverse inclined arrangement' mode; similarly, the gap between the bottom layer of the bent blocks is controlled to be 4cm, the gap between the bent blocks on the same layer is the same, and the gap between the bent blocks on each layer decreases progressively according to 0.6cm from bottom to top; further, after 16 days, carrying out secondary turning on the yeast in a stacking mode of primary turning on the yeast;
s6, warehouse-out inspection: taking out after putting in a warehouse and putting in an anqu for 40 days, and sampling to detect sensory and biochemical indexes.
Comparison of test results
The sensory and physical and chemical indexes of the high-temperature Daqu grown in the test example and the comparative example are shown in tables 1 and 2:
TABLE 1 organoleptic results of high temperature Daqu obtained by different preparation methods
As can be seen from Table 1, the koji of the present invention had only a very small amount of dark brown or off-white color, no deformation or cracking, a prominent sauce flavor, a prominent fermented soybean flavor, a pleasant and pleasant koji flavor, and an overall sensory effect superior to that of the comparative example.
TABLE 2 physicochemical index results of high-temperature Daqu obtained by different preparation methods
As can be seen from tables 1 and 2, the high-temperature Daqu prepared by the arrangement mode of the invention can solve the problems of deformation of a koji block due to uneven stress, unstable temperature in a later fire period, difficult volatilization of water, easy breeding of mixed bacteria and the like in the bacteria culture fermentation process, improve the overall quality of the koji, and overcome the defects of the traditional preparation method of the koji.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A soy sauce flavor type high-temperature Daqu reverse inclined arrangement method is characterized in that in a yeast block culture fermentation stage, yeast blocks on the same layer are arranged in the same mode and inclined to the same direction by 20-60 degrees, and yeast blocks on different layers are arranged in a crossed manner at an inclination angle to form laminated reverse inclined arrangement; in the stage of high-temperature Daqu koji setting, koji blocks in the koji stacking edge rows are stacked in a traditional arrangement mode, and the rest rows are stacked in a laminated reverse inclined arrangement mode.
2. The method for reversely inclining the maotai-flavor high-temperature Daqu as claimed in claim 1, wherein the gaps between the koji blocks in the same layer are the same and gradually decrease from bottom to top in the Daqu stage.
3. The method for reversely and obliquely arranging maotai-flavor high-temperature Daqu as claimed in claim 2, wherein in the stage of arranging the high-temperature Daqu, the lateral rows of the stack of the Daqu adopt a horizontal three-vertical three-cross arrangement.
4. The method for reversely inclining arranging maotai-flavor high-temperature Daqu according to claim 3, wherein the koji blocks in the koji stack edge row are stacked in a manner of stacking and reversely inclining in the high-temperature Daqu turning stage.
5. The method for cultivating maotai-flavor high-temperature Daqu with reverse inclination according to claim 4, wherein in the turning stage of the high-temperature Daqu, gaps between the yeast blocks in the same layer are the same, and gaps between the yeast blocks in each layer are gradually reduced from bottom to top.
6. The method of claim 5, wherein the gap between the koji blocks of the same layer is 1.0-5.0cm, and the gap between the koji blocks of each layer decreases from bottom to top by a gap difference of 0.5-1.0 cm.
7. The method of claim 1, wherein the same layer of koji blocks is inclined 30 ° to 50 ° in the same direction during the koji block cultivation and fermentation stage.
8. The method of claim 1, wherein an included angle between two adjacent layers of the koji blocks is 45 ° in the koji block cultivation and fermentation stage.
9. A method for improving the overall quality of Maotai-flavor high-temperature Daqu comprises an Anqu stage and a Qu turning stage, and is characterized in that in the Anqu stage and the Qu turning stage, the same layer of koji blocks are arranged in the same mode and inclined to the same direction by 20-60 degrees, and different layers of koji blocks are arranged in a crossed manner at an inclination angle to form a laminated reverse inclined arrangement; in the yeast setting stage, the yeast blocks of the yeast stacking edge rows are stacked in a traditional arrangement mode, and the rest rows are stacked in a laminated reverse inclined arrangement mode; in the bending stage, the bending blocks of the bending pile are all piled in a laminated reverse inclined arrangement mode.
10. The method for cultivating soy sauce flavor high temperature Daqu according to claim 9, wherein in the steps of cultivating and turning the koji, the gaps between koji blocks in the same layer are the same, and the gaps between koji blocks in each layer are gradually reduced from bottom to top.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101497853A (en) * | 2009-02-27 | 2009-08-05 | 李家民 | Daqu medicament preparation for improving seasoned flavor brewing solid-state white spirit |
| CN102146330A (en) * | 2011-02-25 | 2011-08-10 | 河北三都酒业有限公司 | Technology for brewing yeast Maotai-flavor liquor |
| CN106395394A (en) * | 2016-08-30 | 2017-02-15 | 安徽安特食品股份有限公司 | Automatic stacking platform of yeast blocks for wine making |
| CN110343586A (en) * | 2019-07-22 | 2019-10-18 | 四川轻化工大学 | Turn over bent method and device, white wine daqu fermentation production system |
-
2021
- 2021-08-19 CN CN202110952131.XA patent/CN115707767B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101497853A (en) * | 2009-02-27 | 2009-08-05 | 李家民 | Daqu medicament preparation for improving seasoned flavor brewing solid-state white spirit |
| CN102146330A (en) * | 2011-02-25 | 2011-08-10 | 河北三都酒业有限公司 | Technology for brewing yeast Maotai-flavor liquor |
| CN106395394A (en) * | 2016-08-30 | 2017-02-15 | 安徽安特食品股份有限公司 | Automatic stacking platform of yeast blocks for wine making |
| CN110343586A (en) * | 2019-07-22 | 2019-10-18 | 四川轻化工大学 | Turn over bent method and device, white wine daqu fermentation production system |
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