CN117025341A - Process for refining fine white spirit based on negative pressure condensation - Google Patents
Process for refining fine white spirit based on negative pressure condensation Download PDFInfo
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- CN117025341A CN117025341A CN202311133846.8A CN202311133846A CN117025341A CN 117025341 A CN117025341 A CN 117025341A CN 202311133846 A CN202311133846 A CN 202311133846A CN 117025341 A CN117025341 A CN 117025341A
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- negative pressure
- steaming
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- fine white
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- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000009833 condensation Methods 0.000 title claims abstract description 37
- 230000005494 condensation Effects 0.000 title claims abstract description 37
- 230000008569 process Effects 0.000 title claims abstract description 35
- 238000007670 refining Methods 0.000 title claims description 17
- 238000010025 steaming Methods 0.000 claims abstract description 45
- 239000000463 material Substances 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims description 48
- 238000004821 distillation Methods 0.000 claims description 25
- 239000002994 raw material Substances 0.000 claims description 22
- 244000062793 Sorghum vulgare Species 0.000 claims description 20
- 235000019713 millet Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000007858 starting material Substances 0.000 claims description 16
- 235000014101 wine Nutrition 0.000 claims description 15
- 240000006394 Sorghum bicolor Species 0.000 claims description 11
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 239000010903 husk Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 7
- 230000007246 mechanism Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 description 10
- 230000006872 improvement Effects 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 4
- 239000010410 layer Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
Classifications
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a refined thin white spirit process based on negative pressure condensation, which comprises raw and auxiliary material proportion, raw and auxiliary material crushing, moistening, grain steaming fermentation and negative pressure condensation.
Description
Technical Field
The invention relates to the field of white spirit preparation, in particular to a process for refining thin white spirit based on negative pressure condensation.
Background
The white spirit, especially Chinese white spirit, is a unique category in world distilled spirit, is a beverage prepared by fermenting and distilling grains such as wheat, sorghum, corn, sweet potato, rice bran and other fruits, and the liquor is colorless and transparent, so that the white spirit is called as white spirit, and the white spirit is also called as distilled spirit because of mainly adopting a burning (steaming) process; according to different saccharification, starter and brewing process, the bran koji wine can be divided into Daqu wine, xiaoqu wine and bran koji wine, wherein the bran koji wine can be divided into solid fermented wine and liquid fermented wine.
The condensing of Maotai-flavor white spirit is a process of continuously ageing white spirit in a barrel by controlling air flow through constant temperature and humidity and gradually condensing; the main principle of condensing the Maotai-flavor liquor is that the liquor is continuously fermented and matured under the actions of microorganism metabolism, alcohol evaporation, water loss and the like in the ageing process, so that the special flavor of the Maotai-flavor liquor is formed; the condensing of the Maotai-flavor white spirit not only can improve the quality and taste of the white spirit, but also can prolong the storage life of the white spirit.
In the existing white spirit condensation treatment process, raw materials are generally boiled at high temperature and then subjected to condensation treatment, but after the white spirit raw materials are boiled, volatile flavor substances in the white spirit can be damaged at high temperature, so that the alcohol concentration of the white spirit is reduced, and the flavor of the white spirit is reduced.
Therefore, in order to solve the above technical problems, it is necessary to provide a process for refining fine white spirit based on negative pressure condensation.
Disclosure of Invention
The invention aims to provide a refined white spirit refining process based on negative pressure condensation, so as to solve the problems.
In order to achieve the above object, an embodiment of the present invention provides the following technical solution:
a process for refining fine white spirit based on negative pressure condensation comprises the following steps:
s1, mixing raw materials and auxiliary materials in a certain proportion, and steaming to remove smell;
s2, crushing raw and auxiliary materials, and crushing the raw and auxiliary materials after proportioning;
s3, a moistening procedure, namely, moistening the raw materials and the auxiliary materials with hot water with the temperature of more than 60 ℃ after boiling;
s4, steaming and fermenting, namely uniformly filling the moistened and mature material into a steamer pot, adding bran, steaming the grains, taking out of the steamer after steaming the grains, spreading and cooling, and adding saccharification fermenting agent for stacking fermentation;
s5, a negative pressure condensation process, namely pouring the fermented material into a condensation device for distillation to obtain white wine.
As a further improvement of the invention, the raw materials in the step S1 comprise red sorghum, millet and wheat, and the weight percentages of the raw materials are as follows: 80-90% of red sorghum, 5-8% of millet and 5-10% of wheat.
As a further improvement of the present invention, the auxiliary materials in the step S1 include millet husk, bran, a saccharification starter and fermented grains, and the saccharification starter includes high-temperature Daqu and yeast bran koji; the weight percentage of auxiliary materials is as follows: 10-20% of millet husk, 5-15% of bran, 12-28% of high-temperature Daqu, 10-25% of yeast bran koji and 20-26% of fermented grains.
As a further improvement of the invention, the moistening time of the material in the step S3 is not less than 3 hours.
As a further improvement of the invention, the grain steaming in the step S4 comprises first grain steaming and second grain steaming in the same day, wherein the first grain steaming time in the same day is not less than 60min, the second grain steaming time in the same day is not less than 30min, and the grain steaming air pressure is not less than 0.05MPa.
As a further improvement of the invention, after the grain steaming in the step S4 is finished, the grain is discharged from a steamer and is spread to be cooled to 30-40 ℃, and then saccharification starter is added.
As a further improvement of the invention, the condensing device in the step S5 comprises a distillation tank, a condensing tower, a refrigerator and a vacuum pump, wherein the distillation tank is communicated with the condensing tower, the vacuum pump is communicated with the condensing tower, a detachable upper cover is fixedly arranged at the upper end of the distillation tank, a steam outlet is fixedly arranged at the upper end of the detachable upper cover, and one end of the steam outlet, which is far away from the distillation tank, is fixedly connected with the condensing tower.
As a further improvement of the invention, a stirring mechanism is fixedly arranged at the bottom of the distillation tank.
As a further improvement of the invention, the upper end of the refrigerator is fixedly provided with the water inlet pipe and the water outlet pipe, the water inlet pipe and the water outlet pipe are fixedly connected with the condensing pipe, the condensing pipe is positioned in the condensing tower, the condensing pipe is in a spiral shape, and one ends of the water inlet pipe and the water outlet pipe, which are close to the condensing tower, are downwards inclined.
As a further improvement of the invention, the lower end of the condensing tower is fixedly provided with a wine storage tank, and the wine storage tank is communicated with the condensing tower.
Compared with the prior art, the invention has the advantages that:
(1) The scheme can realize that the white spirit can be manufactured by adopting a negative pressure condensation mode, the air pressure of a system is controlled by using a vacuum pump, negative pressure distillation is adopted under the normal temperature condition, the damage of high temperature to volatile flavor substances is avoided, the alcoholicity of the original spirit is increased, the loss of flavor components is reduced, the flavor of the white spirit is improved, and the method is suitable for various distilled spirits.
(2) This scheme is through setting up condenser pipe and the outlet pipe, the inlet tube of slope of bolt form in the condensing tower, and the condenser pipe of this structure can increase the contact surface of condenser pipe and steam, and then accelerates the cooling of steam and quick crystallization, improves condensation efficiency, and the outlet pipe of slope, inlet tube convenience crystallization guide are collected fast drip for the processing progress of white spirit.
(3) According to the scheme, before the fermented raw materials are distilled, the raw materials are crushed, so that the fermentation and condensation time of the raw materials can be shortened, the fermentation and condensation efficiency is improved, and the fragrance concentration and quality of the white spirit are improved.
Drawings
FIG. 1 is a process flow diagram of the refined fine white spirit of the present invention;
fig. 2 is a schematic structural view of the condensing unit of the present invention.
The reference numerals in the figures illustrate:
1. a distillation pot; 2. a stirring mechanism; 3. a detachable upper cover; 4. a steam outlet; 5. a condensing tower; 6. a refrigerating machine; 7. a water inlet pipe; 8. a water outlet pipe; 9. a condensing tube; 10. a wine storage tank; 11. and a vacuum pump.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention; it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments, and that all other embodiments obtained by persons of ordinary skill in the art without making creative efforts based on the embodiments in the present invention are within the protection scope of the present invention.
Example 1:
referring to fig. 1-2, a process for refining fine white spirit based on negative pressure condensation comprises the following steps:
s1, mixing raw materials and auxiliary materials in a certain proportion, and steaming to remove smell;
s2, crushing raw and auxiliary materials, and crushing the raw and auxiliary materials after proportioning;
s3, a moistening procedure, namely, moistening the raw materials and the auxiliary materials with hot water with the temperature of more than 60 ℃ after boiling;
s4, steaming and fermenting, namely uniformly filling the moistened and mature material into a steamer pot, adding bran, steaming the grains, taking out of the steamer after steaming the grains, spreading and cooling, and adding saccharification fermenting agent for stacking fermentation;
s5, a negative pressure condensation process, namely pouring the fermented material into a condensation device for distillation to obtain white wine.
The raw materials in the step S1 comprise red sorghum, millet and wheat, and the weight percentages of the raw materials are as follows: 80% of red sorghum, 5% of millet and 5% of wheat;
the auxiliary materials in the step S1 comprise millet husk, bran, saccharification starter and fermented grains, wherein the saccharification starter comprises high-temperature Daqu and yeast bran koji; the weight percentage of auxiliary materials is as follows: 10% of millet husk, 5% of bran, 12% of high-temperature Daqu, 10% of yeast bran koji and 20% of fermented grains;
the moistening time of the material in the step S3 is 3 hours;
the step S4 of steaming the grains comprises first steaming the grains and second steaming the grains again in the same day, wherein the first steaming time of the grains in the same day is 60min, the second steaming time of the grains in the same day is 30min, and the pressure of the steamed grains is 0.06MPa;
taking out of the steamer after steaming in the step S4, spreading and cooling to 30 ℃, and adding saccharification starter;
example 2:
the raw materials in the step S1 comprise red sorghum, millet and wheat, and the weight percentages of the raw materials are as follows: 86% of red sorghum, 7% of millet and 8% of wheat;
the auxiliary materials in the step S1 comprise millet husk, bran, saccharification starter and fermented grains, wherein the saccharification starter comprises high-temperature Daqu and yeast bran koji; the weight percentage of auxiliary materials is as follows: 15% of millet husk, 10% of bran, 20% of high-temperature Daqu, 18% of yeast bran koji and 23% of fermented grains;
the moistening time of the material in the step S3 is 5 hours;
the step S4 of steaming the grains comprises first steaming the grains in the same day and second steaming the grains in the same day, wherein the first steaming time in the same day is 90min, the second steaming time in the same day is 60min, and the pressure of the steamed grains is 0.08MPa;
taking out of the steamer after steaming in the step S4, spreading and cooling to 35 ℃, and adding saccharification starter;
example 3:
the raw materials in the step S1 comprise red sorghum, millet and wheat, and the weight percentages of the raw materials are as follows: 90% of red sorghum, 8% of millet and 10% of wheat;
the auxiliary materials in the step S1 comprise millet husk, bran, saccharification starter and fermented grains, wherein the saccharification starter comprises high-temperature Daqu and yeast bran koji; the weight percentage of auxiliary materials is as follows: millet husk 20%, bran 15%, high-temperature Daqu 28%, yeast bran koji 25% and fermented grains 26%;
the moistening time of the material in the step S3 is 6 hours;
the step S4 of steaming the grains comprises first steaming the grains in the same day and second steaming the grains in the same day, wherein the first steaming time in the same day is 100min, the second steaming time in the same day is 80min, and the pressure of the steamed grains is 0.09MPa;
taking out of the steamer after steaming in the step S4, spreading and cooling to 36 ℃, and adding saccharification starter;
standard of fermented grain material stacking fermentation maturation: the surface layer of the material layer is fully distributed with a uniform white fungus layer, the stacking fermentation top temperature is more than or equal to 45 ℃, the fermented grains have rich fruit fragrance and sauce fragrance, pure fragrance, no odor and mildew and miscellaneous taste, and the white fungus layer is not agglomerated, namely the stacking fermentation is mature.
The condensing device in the step S5 comprises a distillation tank 1, a condensing tower 5, a refrigerator 6 and a vacuum pump 11, wherein the distillation tank 1 is communicated with the condensing tower 5, the vacuum pump 11 is communicated with the condensing tower 5, a detachable upper cover 3 is fixedly arranged at the upper end of the distillation tank 1, a steam outlet 4 is fixedly arranged at the upper end of the detachable upper cover 3, one end of the steam outlet 4, which is far away from the distillation tank 1, is fixedly connected with the condensing tower 5, a stirring mechanism 2 is fixedly arranged at the inner bottom of the distillation tank 1, a water inlet pipe 7 and a water outlet pipe 8 are fixedly arranged at the upper end of the refrigerator 6, the water inlet pipe 7 and the water outlet pipe 8 are fixedly connected with a condensing pipe 9, the condensing pipe 9 is positioned in the condensing tower 5, one ends, which are close to the condensing tower 5, of the water inlet pipe 7 and the water outlet pipe 8 are all downwards inclined, a wine storage tank 10 is fixedly arranged at the lower end of the condensing tower 5, and the wine storage tank 10 is communicated with the condensing tower 5;
firstly, a worker pours fermented raw materials into a distillation tank 1, a detachable upper cover 3 is fixedly arranged at the upper end of the distillation tank 1 to seal the distillation tank 1, a vacuum pump 11 is started to vacuumize the distillation tank 1 and a condensation tower 5, fermented grains or fermented mash in the distillation tank 1 are evaporated under the negative pressure condition to generate steam, the steam of the fermented grains or the fermented mash enters the condensation tower 5 in the vacuum negative pressure state, distilled liquor is formed by condensation of a condensation pipe 9, the distilled liquor enters a wine storage tank 10 for storage, the condensation pipe 9 adopts a spiral shape and is fully distributed in the condensation tower 5, the evaporation efficiency can be improved, and meanwhile, a water inlet pipe 7 and a water outlet pipe 8 which are obliquely arranged can facilitate the material guiding dripping and collecting of the distilled liquor.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment contains only one independent technical solution, and that such description is provided for clarity only, and that the technical solutions of the embodiments may be appropriately combined to form other embodiments that will be understood by those skilled in the art.
Claims (10)
1. A process for refining fine white spirit based on negative pressure condensation is characterized in that: the method comprises the following steps:
s1, mixing raw materials and auxiliary materials in a certain proportion, and steaming to remove smell;
s2, crushing raw and auxiliary materials, and crushing the raw and auxiliary materials after proportioning;
s3, a moistening procedure, namely, moistening the raw materials and the auxiliary materials with hot water with the temperature of more than 60 ℃ after boiling;
s4, steaming and fermenting, namely uniformly filling the moistened and mature material into a steamer pot, adding bran, steaming the grains, taking out of the steamer after steaming the grains, spreading and cooling, and adding saccharification fermenting agent for stacking fermentation;
s5, a negative pressure condensation process, namely pouring the fermented material into a condensation device for distillation to obtain white wine.
2. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 1, wherein the process is characterized in that: the raw materials in the step S1 comprise red sorghum, millet and wheat, and the weight percentages of the raw materials are as follows: 80-90% of red sorghum, 5-8% of millet and 5-10% of wheat.
3. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 1, wherein the process is characterized in that: the auxiliary materials in the step S1 comprise millet chaff, bran, a saccharification starter and fermented grains, wherein the saccharification starter comprises high-temperature Daqu and yeast bran koji; the weight percentage of auxiliary materials is as follows: 10-20% of millet husk, 5-15% of bran, 12-28% of high-temperature Daqu, 10-25% of yeast bran koji and 20-26% of fermented grains.
4. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 1, wherein the process is characterized in that: and (3) the moistening time of the material in the step (S3) is not less than 3 hours.
5. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 1, wherein the process is characterized in that: the step S4 of steaming the grains comprises first steaming the grains in the same day and second steaming the grains in the same day, wherein the first steaming time in the same day is not less than 60min, the second steaming time in the same day is not less than 30min, and the pressure of the steamed grains is not less than 0.05MPa.
6. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 1, wherein the process is characterized in that: and (3) taking out of the steamer after the grain steaming in the step (S4) is finished, spreading and cooling to 30-40 ℃, and adding the saccharification starter.
7. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 1, wherein the process is characterized in that: the condensing device in the step S5 comprises a distillation tank (1), a condensing tower (5), a refrigerator (6) and a vacuum pump (11), wherein the distillation tank (1) is communicated with the condensing tower (5), the vacuum pump (11) is communicated with the condensing tower (5), a detachable upper cover (3) is fixedly arranged at the upper end of the distillation tank (1), a steam outlet (4) is fixedly arranged at the upper end of the detachable upper cover (3), and one end of the steam outlet (4) away from the distillation tank (1) is fixedly connected with the condensing tower (5).
8. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 7, wherein the process is characterized in that: and a stirring mechanism (2) is fixedly arranged at the inner bottom of the distillation tank (1).
9. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 7, wherein the process is characterized in that: the utility model discloses a refrigerating machine, including refrigerating machine (6), condenser tower (5), condenser, inlet tube (7) and outlet pipe (8) are fixed mounting on refrigerating machine (6), inlet tube (7) and outlet pipe (8) fixed connection condenser pipe (9), condenser pipe (9) are located inside condensing tower (5), the shape of condenser pipe (9) is the heliciform, inlet tube (7) and outlet pipe (8) are close to the one end of condensing tower (5) and all incline downwards and set up.
10. The process for refining fine white spirit based on negative pressure condensation as claimed in claim 7, wherein the process is characterized in that: the lower end of the condensing tower (5) is fixedly provided with a wine storage tank (10), and the wine storage tank (10) is communicated with the condensing tower (5).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311133846.8A CN117025341A (en) | 2023-09-05 | 2023-09-05 | Process for refining fine white spirit based on negative pressure condensation |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311133846.8A CN117025341A (en) | 2023-09-05 | 2023-09-05 | Process for refining fine white spirit based on negative pressure condensation |
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| CN117025341A true CN117025341A (en) | 2023-11-10 |
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| CN202311133846.8A Pending CN117025341A (en) | 2023-09-05 | 2023-09-05 | Process for refining fine white spirit based on negative pressure condensation |
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