CN1194301A - Process for preparing low-alcohol content pearl Daqu health wine - Google Patents
Process for preparing low-alcohol content pearl Daqu health wine Download PDFInfo
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- CN1194301A CN1194301A CN98107572A CN98107572A CN1194301A CN 1194301 A CN1194301 A CN 1194301A CN 98107572 A CN98107572 A CN 98107572A CN 98107572 A CN98107572 A CN 98107572A CN 1194301 A CN1194301 A CN 1194301A
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Abstract
The said pearl Daqu wine as one scented low- alcohol content health wine is prepared through the processes of material selection, shelling, crushing, high-temperature moistening, steaming rice, cooling, mixing with leaven, solid fermentation, medium- temperature solid distillation, eliminating methanol, eliminating lead, blending to reduce alcohol content, compounding water solution of pearl powder, compounding the Daqu wine by mixing with the said water solution, etc. It features low content of harmful matter content.
Description
The present invention relates to a kind of preparation method of low-alcohol content pearl Daqu health wine, it belongs to a kind of preparation method of delicate fragrance type low alcohol health promoting wine.
At present, because the production technique of high spirit falls behind, easily contain objectionable impuritiess such as potato spirit, aldehydes, methyl alcohol, lead, agricultural chemicals, the health that jeopardizes drinking person in the liquor.The meeting of particularly drinking beyond one's capacity forms the acute and chronic poisoning of alcohol in various degree, and various organs such as grievous injury people's nervus centralis, cerebellum and liver, kidney etc. cause multiple disease, forms to jeopardize society and the stable hidden danger of family.Because traditional processing technology consumption grain is serious, be unfavorable for the saving of grain in addition.
The purpose of this invention is to provide and a kind ofly consume that grain is low, contain hazardous substance less in the wine, the yield of liquor height, can improve the preparation method of the low-alcohol content pearl Daqu health wine of immunologic function, delaying human body caducity.
Task of the present invention is achieved in that
This production method comprises the following steps:
1), proportion scale:
With sorghum rice is main raw material, its add-on is a weight unit, Daqu is 18% (big short, bristly hair or beard uses bent 10% with bent 8%, two short, bristly hair or beards) of sorghum rice weight, Temperature Tolerant Active Dry Yeast is 1 ‰ (greatly, two short, bristly hair or beards are respectively with 0.5 ‰) of sorghum rice weight, aroma-producing active dry yeast is 4 ‰ (greatly, two short, bristly hair or beards are respectively with 2 ‰) of sorghum rice weight, solid-state saccharifying enzyme is 1 ‰ (50,000 units) (big, two short, bristly hair or beards each with 0.5 ‰) of sorghum rice weight, and wine per ton adds 6 ‰ water-soluble full composition pearl powder;
2), select materials, shell:
Select that amylopectin height, protein content are low, water content is 12～14% Chinese sorghum, impurity elimination, cleaning, shelling then;
3), pulverize sorghum rice and Daqu:
Pulverize sorghum rice, account for 70%, can account for 30% by 1.2mm sieve aperture fine powder through sorghum rice 4～6 lobes of pulverizing; Pulverize Daqu, it is big as pea, little of mung bean with bent particle to pulverize the big short, bristly hair or beard in back, can be no more than 55% by 1.2mm sieve aperture fine powder; Two short, bristly hair or beards can be 70% by 1.2mm sieve aperture fine powder with Qu Dazhe such as mung bean, little person such as millet;
4), high gentle crushed grain:
It is circular that disintegrating Chinese sorghum rice is piled spill, adds earlier 3% cold water of sorghum rice weight, adds 65～75% hot water of sorghum rice weight then, water temperature is 78～93 ℃, adjust by season, mix thoroughly and piled up 18～20 hours, crushed grain piled overturning once in per 6 hours;
5), steam crushed grain:
Elder generation red crushed grain overturning once before steaming crushed grain, the ripe cavings of spreading one deck at the bottom of rice steamer, adorn the red crushed grain of one deck then, drive big porthole valve, treat that vapour penetrates the crushed grain layer, red crushed grain spread equably be layered in the rice steamer, see and emit the vapour place to spread the shop, until having adorned, treat garden vapour after, 3% cold water of sorghum rice weight is sprinkled on the crushed grain face of initial heat, thereafter heap parboiled rice chaff, rice husk on the crushed grain face; Steamed crushed grain 100 minutes behind the vapour of garden, vapor pressure 0.08～0.12MPa;
6), cool off, mix song:
The red crushed grain that cooks is taken out from rice steamer, immediately with 25～29% fresh back water gaging of sorghum rice weight, cock, sultry heap 10 minutes, use cold diffusing machine forced cooling then, when treating that red crushed grain is cooled to 8～15 ℃, spray into the mixed solution of Temperature Tolerant Active Dry Yeast, aroma-producing active dry yeast and saccharifying enzyme, admix koji powder at last; Big short, bristly hair or beard is with 8% Daqu of sorghum rice weight, and two short, bristly hair or beards are with 10% Daqu of sorghum rice weight;
7), solid state fermentation:
Spread the 0.25kg koji powder at cylinder bottom, cooling is mixed in the bent red crushed grain or two short, bristly hair or beard material input cylinders, big short, bristly hair or beard seals cylinder with cavings, and two short, bristly hair or beards seal cylinder with material, and after two short, bristly hair or beard materials were gone into cylinder, every cylinder sprayed 25 degree wine tail 0.5kg; 8～15 ℃ of big short, bristly hair or beard temperature of the fermentin g grains of pot entry, pH value 1.0; Two plant 15～25 ℃ of temperature of the fermentin g grains of pot entry, pH value 1.5; Then heat-preservation fermentation is 28 days, postpones a deadline before preceding 7 days being, top fire temperature is 27～28 ℃, 8 to 16 days be in phase very, product temperature remains on 26～～33 ℃, postpones a deadline after 17 to 28 days being, the product temperature is delayed and is reduced to 25 ℃, fermentation ends;
8), middle temperature solid state distillation:
The big short, bristly hair or beard material and the two short, bristly hair or beard material of fermentation ends take out from cylinder, add 25% cavings and rice husk of sorghum rice weight, stir the loaded steamer distillation; Big short, bristly hair or beard loaded steamer 40 minutes, stream wine 35 minutes, two short, bristly hair or beard loaded steamers 35 minutes, stream wine 25 minutes, 22～30 ℃ of stream wine temperature; The principle operation of " steam wine and use big centre, vapour two little, do on loaded steamer material bottom, surface, middle wet, delays steam distillation, and big vapour knocks into the back " is followed in strictness; Every rice steamer meets the foreshot 1kg that is not less than 65 degree, hands over the storehouse to deposit in addition, is used for blending and blends use; Every rice steamer meets the hard wine tail 5kg of 30 degree and returns the distillation of two short, bristly hair or beard wine unstrained spirits, meets the hard wine tail 5kg of 25 degree and is spilled into two short, bristly hair or beard material fermentations, meets soft wine tail 25kg at last and returns end pot distillation, draws cage wine degree to be no more than 2 degree;
9), extract methyl alcohol:
Extract methyl alcohol with the methyl alcohol separation column;
10), deleading:
In wine per ton, add 2 ‰ plaster stone or wheat bran, stir, leave standstill 1 hour after, filter with the multilayer flannelette again, remove the lead in the wine;
11) blend degree of falling:
By big, 6: 4 mixed of two short, bristly hair or beards, add slurry degree of falling to 30 degree, stored 1 year, blend into 28 degree, add 0.5 ‰ essence in the wine per ton then again, add the stevioside of 5g in the wine per ton;
12), the preparation pearl powder aqueous solution:
Add 6 ‰ water-soluble full composition pearl powder in the wine per ton, add pure water and boiled in right amount 15～30 minutes in pearl powder, be cooled to 40 ℃, with 10～20 times of wine, reheat to 70～～80 ℃ promptly make the pearl powder aqueous solution after being cooled to room temperature;
13), preparation pearl Daqu wine:
The pearl powder aqueous solution is put in the wine that blends into 28 degree, fully stirred, filter wine liquid with ultrafilter after 72 hours, promptly make low-alcohol content pearl Daqu health wine through chemically examining qualified bottling.
Modern age, medicine was found, pearl contains trace element, vitamin B group and polypeptide calcium carboxylates isoreactivity material.Can improve the immunologic function of human body behind these active substance effect on human body, delay the maincenter aging, prevent that endocrine disturbance from causing the osteoporosis due to the decalcification, strengthens the function of liver detoxification; The protective epithelium cell prevents arteriosclerosis, promotes microcirculation and improves myocardium function.It contains the vital tissue material that abundant VITAMIN is the needed by human body coenzyme, the oxygen carrier in the biological oxidation process, and play an important role at amino acid metabolism.Therefore the present invention has advantages such as can improving immune function of human body, delaying human body caducity.
In addition, handle because the present invention has done decortication with Chinese sorghum, starch can be fully utilized, and can effectively reduce the furfural that is evolved into by five-carbon sugar, removes the burnt bitter taste in the wine, reduces tannin content; Promote the saccharification and the fermentation of material, remove the bitter taste in the wine, shortened aging time, help the floating ion in the even wine, reduced the residual content of chemical fertilizer and agricultural chemicals; Finished wine is handled, reduced methyl alcohol in the alcohol and lower boiling formaldehyde, acetaldehyde effectively.Owing to prolonged the time of steamed auxiliary material, effectively reduced furfural content, for the basis has been tamped in the quality raising of pearl wine.Add aroma-producing active dry yeast (ADV) mixed fermentation, vinosity obviously improves, and the wine body is mellow, flavor is long, and quality percentage can bring up to 30%, and ethyl acetate content reaches 150mg/100ml, and primary isoamyl alcohol and isopropylcarbinol ratio are tending towards reasonably stability, and main aroma is more outstanding.Increase saccharifying enzyme and can rapidly starch be converted into glucose, increasing wine can be conversion of glucose alcohol with high temperature resistant active dry yeast (TH-AADY), it is strong that it has a fermenting power, the advantage that fermenting speed is fast, leavening temperature can reach 35 ℃, about pH value 2.0-9.0, have steady quality, advantage that the yield of liquor is high.For this reason the present invention also have in low, the wine of consumption grain contain hazardous substance less, the yield of liquor advantages of higher.
The invention will be further described below in conjunction with embodiment.
Embodiment
The production method of present embodiment comprises the following steps:
1), proportion scale:
With sorghum rice is main raw material, its add-on is a weight unit, Daqu is 18% (big short, bristly hair or beard uses bent 10% with bent 8%, two short, bristly hair or beards) of sorghum rice weight, Temperature Tolerant Active Dry Yeast is 1 ‰ (greatly, two short, bristly hair or beards are respectively with 0.5 ‰) of sorghum rice weight, aroma-producing active dry yeast is 4 ‰ (greatly, two short, bristly hair or beards are respectively with 2 ‰) of sorghum rice weight, solid-state saccharifying enzyme is 1 ‰ (50,000 units) (big, two short, bristly hair or beards each with 0.5 ‰) of sorghum rice weight, and wine per ton adds 6 ‰ water-soluble full composition pearl powder.
2), select materials, shell:
Select that amylopectin height, protein content are low, water content is 12～14% Chinese sorghum, impurity elimination, cleaning, shelling then.
3), pulverize sorghum rice and Daqu:
It is 4～6 lobes that the sorghum rice of shelling is pulverized, and can account for 30% by 1.2mm sieve aperture fine powder; 4～6 lobes account for 70%; Pulverize Daqu, it is big as pea, little of mung bean with bent particle to pulverize the big short, bristly hair or beard in back, can be no more than 55% by 1.2mm sieve aperture fine powder; Two short, bristly hair or beards can be 70% by 1.2mm sieve aperture fine powder with Qu Dazhe such as mung bean, little person such as millet;
4), high gentle crushed grain:
It is circular that disintegrating Chinese sorghum rice is piled spill, adds earlier 3% cold water of sorghum rice weight, adds 65～75% hot water of sorghum rice weight then, and water temperature is 78～93 ℃, and the hot season is that 78～83 ℃, cold season are 85～93 ℃.For making moisture content even, the raft wet stock is divided into 4 rickles, heap in the resynthesis 2, synthetic then a lot of, piled up 18～20 hours, crushed grain piled overturning once, accumulation temperature: 47～52 ℃ of hot seasons, 45～50 ℃ of cold seasons in per 6 hours.
5), steam crushed grain:
Elder generation red crushed grain overturning once before steaming crushed grain, the ripe cavings of spreading one deck at the bottom of rice steamer, adorn the red crushed grain of one deck then, drive big porthole valve, treat that vapour penetrates the crushed grain layer, red crushed grain spread equably be layered in the rice steamer, see and emit the vapour place evenly to spread the shop, until having adorned, treat garden vapour after, 3% cold water of sorghum rice weight is sprinkled on the crushed grain face of initial heat, thereafter heap parboiled rice chaff, rice husk on the crushed grain face.Steam the crushed grain time: steamed crushed grain 100 minutes behind the vapour of garden.Steam the auxiliary material time: be not less than 60 minutes.Vapor pressure: 0.08～0.12MPa.
6), cool off, mix song:
The red crushed grain that cooks is taken out from rice steamer, with 25～29% fresh back water gaging of sorghum rice weight, cock thereafter immediately, sultry heap 10 minutes, even to reach moisture content, the purpose that material is soft.Use cold diffusing machine forced cooling then, when treating that red crushed grain is cooled to 8～15 ℃, spray into the mixed solution of Temperature Tolerant Active Dry Yeast, aroma-producing active dry yeast and saccharifying enzyme, admix koji powder at last; The big short, bristly hair or beard Daqu of sorghum rice weight 8%, the two short, bristly hair or beards Daqu of sorghum rice weight 10%.
7), solid state fermentation:
Before going into cylinder cylinder and lid are cleaned with clear water, scrubbed once with pepper water.Spread the 0.25kg koji powder at cylinder bottom, cooling is mixed in the bent red crushed grain or two short, bristly hair or beard material input cylinders, big short, bristly hair or beard seals cylinder with cavings, and two short, bristly hair or beards seal cylinder with material, and after two short, bristly hair or beard materials were gone into cylinder, every cylinder sprayed 25 degree wine tail 0.5kg.Then according to preceding slow, in very, after delay the principle that falls and carry out heat-preservation fermentation.8～15 ℃ of big short, bristly hair or beard temperature of the fermentin g grains of pot entry, pH value 1.0; 15～25 ℃ of two short, bristly hair or beard temperature of the fermentin g grains of pot entry, pH value 1.5; Yeast phase was postponed a deadline before preceding 7 days being, top fire temperature is 27～28 ℃, 8 to 16 days for main fermentation stage be in phase very, product temperature remains on 26～33 ℃, goes into and postpones a deadline after cylinder 17 to 28 days was, the product temperature is delayed and is fallen, and reduces to 25 ℃, fermentation ends.
8), middle temperature solid state distillation:
Big short, bristly hair or beard material stirs with cavings, the rice husk of sorghum rice weight 18%.Two short, bristly hair or beard materials stir with the rice husk of sorghum rice weight 7%.
Big short, bristly hair or beard wine unstrained spirits divides the distillation of two rice steamers, checks the ground pot and the water cooler water yield, spreads earlier the ripe cavings of one deck at the bottom of rice steamer, shop one deck thin material, open the porthole heating, treat the vapour effusion, contain the wine unstrained spirits with dustpan and see that vapour promptly gently spreads thin shop, loaded steamer finishes, the row of covering covers rapidly, tighten the screws, and by last airway, the beginning liquor.
The big short, bristly hair or beard material requirements of loaded steamer 40 minutes, stream the bartender held 35 minutes.Two short, bristly hair or beard loaded steamers 35 minutes, stream the bartender held 25 minutes, and stream wine temperature remains on 22～30 ℃, control porthole size, stream wine speed, stream wine temperature when steaming wine.The principle operation of " steam wine and use big centre, vapour two little, do on loaded steamer material bottom, surface, middle wet, delays steam distillation, and big vapour knocks into the back " is followed in strictness.Every rice steamer meets foreshot 1kg and is not less than 65 degree, hands over the wine storehouse to deposit in addition, is used for blending and blends use.Hand over big short, bristly hair or beard 67 degree of storehouse wine degree, two short, bristly hair or beards, 65 degree.Every rice steamer meets the hard wine tail 5kg of 30 degree and returns the distillation of two short, bristly hair or beard wine unstrained spirits, meets the hard wine tail 5kg of 25 degree and is spilled into two short, bristly hair or beard material fermentations, meets soft wine tail 25kg at last and returns end pot distillation, draws cage wine degree to be no more than 2 degree.
The material that has flowed big short, bristly hair or beard is that two short, bristly hair or beard materials carry out cold loosing by standard, adds the mixed solution of Temperature Tolerant Active Dry Yeast, aroma-producing active dry yeast and saccharifying enzyme, admixes koji powder at last, goes into the cylinder fermentation.Before postpone a deadline, in very the phase, after the product temperature of postponing a deadline in accordance with regulations operate.Go out cylinder, stirring after the fermentation expiration, distill, abandon poor.
9), extract methyl alcohol:
The methyl alcohol of 4-10g can cause that the people seriously poisons, and causes blind and dead.Therefore utilize methyl alcohol when ethanol concn is high, to be easy to isolating characteristics, extract methyl alcohol with the methyl alcohol separation column.
10), deleading:
In wine per ton, add 2 ‰ plaster stone or wheat bran, stir, leave standstill 1 hour after, filter with the multilayer flannelette again, remove the lead in the wine.
11), blend degree of falling:
By big, 6: 4 mixed of two short, bristly hair or beards, add slurry degree of falling to 30 degree, stored 1 year, blend into 28 degree, have fragrant and sweet sense of taste for making the present invention, in wine per ton, add 0.5 ‰ essence again, in wine per ton, add the stevioside of 5g.
12), the preparation pearl powder aqueous solution:
The water-soluble full composition pearl powder of adding 6 ‰ in the wine per ton.The pure water that adds 20 times in pearl powder boiled 15～30 minutes, was cooled to 40 ℃, and with 15 times of wine, reheat to 70～80 ℃ promptly make the pearl powder aqueous solution after being cooled to room temperature.
13), preparation pearl Daqu wine:
The pearl powder aqueous solution is put in the wine that blends into 28 degree, fully stirred, filter wine liquid with ultrafilter after 72 hours, promptly make low-alcohol content pearl Daqu health wine through chemically examining qualified bottling.
Claims (1)
1, a kind of preparation method of low-alcohol content pearl Daqu health wine, it is characterized in that: it comprises the following steps:
1), proportion scale:
With sorghum rice is main raw material, its add-on is a weight unit, Daqu is 18% (big short, bristly hair or beard uses bent 10% with bent 8%, two short, bristly hair or beards) of sorghum rice weight, Temperature Tolerant Active Dry Yeast is 1 ‰ (greatly, two short, bristly hair or beards are respectively with 0.5 ‰) of sorghum rice weight, aroma-producing active dry yeast is 4 ‰ (greatly, two short, bristly hair or beards are respectively with 2 ‰) of sorghum rice weight, solid-state saccharifying enzyme is 1 ‰ (50,000 units) (big, two plant each with 0.5 ‰) of sorghum rice weight, and wine per ton adds 6 ‰ water-soluble full composition pearl powder;
2), select materials, shell:
Select that amylopectin height, protein content are low, water content is 12～14% Chinese sorghum, impurity elimination, cleaning, shelling then;
3), pulverize sorghum rice and Daqu:
Pulverize sorghum rice, account for 70%, can account for 30% by 1.2mm sieve aperture fine powder through sorghum rice 4～6 lobes of pulverizing; Pulverize Daqu, it is big as pea, little of mung bean with bent particle to pulverize the big short, bristly hair or beard in back, can be no more than 55% by 1.2mm sieve aperture fine powder; Two short, bristly hair or beards can be 70% by 1.2mm sieve aperture fine powder with Qu Dazhe such as mung bean, little person such as millet;
4), high gentle crushed grain:
It is circular that disintegrating Chinese sorghum rice is piled spill, adds earlier 3% cold water of sorghum rice weight, adds 65～75% hot water of sorghum rice weight then, water temperature is 78～93 ℃, adjust by season, mix thoroughly and piled up 18～20 hours, crushed grain piled overturning once in per 6 hours;
5), steam crushed grain:
Elder generation red crushed grain overturning once before steaming crushed grain, the ripe cavings of spreading one deck at the bottom of rice steamer, adorn the red crushed grain of one deck then, drive big porthole valve, treat that vapour penetrates the crushed grain layer, red crushed grain spread equably be layered in the rice steamer, see and emit the vapour place to spread the shop, until having adorned, treat garden vapour after, 3% cold water of sorghum rice weight is sprinkled on the crushed grain face of initial heat, thereafter heap parboiled rice chaff, rice husk on the crushed grain face; Steamed crushed grain 100 minutes behind the vapour of garden, vapor pressure 0.08～0.12MPa;
6), cool off, mix song:
The red crushed grain that cooks is taken out from rice steamer, immediately with 25～29% fresh back water gaging of sorghum rice weight, cock, sultry heap 10 minutes, use cold diffusing machine forced cooling then, when treating that red crushed grain is cooled to 8～15 ℃, spray into the mixed solution of Temperature Tolerant Active Dry Yeast, aroma-producing active dry yeast and saccharifying enzyme, admix koji powder at last; Big short, bristly hair or beard is with 8% Daqu of sorghum rice weight, and two short, bristly hair or beards are with 10% Daqu of sorghum rice weight;
7), solid state fermentation:
Spread the 0.25kg koji powder at cylinder bottom, cooling is mixed in the bent red crushed grain or two short, bristly hair or beard material input cylinders, big short, bristly hair or beard seals cylinder with cavings, and two short, bristly hair or beards seal cylinder with material, and after two short, bristly hair or beard materials were gone into cylinder, every cylinder sprayed 25 degree wine tail 0.5kg; 8～15 ℃ of big short, bristly hair or beard temperature of the fermentin g grains of pot entry, pH value 1.0; 15～25 ℃ of two short, bristly hair or beard temperature of the fermentin g grains of pot entry, pH value 1.5; Then heat-preservation fermentation is 28 days, postpones a deadline before preceding 7 days being, top fire temperature is 27～28 ℃, 8 to 16 days be in phase very, product temperature remains on 26～33 ℃, postpones a deadline after 17 to 28 days being, the product temperature is delayed and is reduced to 25 ℃, fermentation ends;
8), middle temperature solid state distillation:
The big short, bristly hair or beard material and the two short, bristly hair or beard material of fermentation ends take out from cylinder, add 25% cavings and rice husk of sorghum rice weight, stir the loaded steamer distillation; Big short, bristly hair or beard loaded steamer 40 minutes, stream wine 35 minutes, two short, bristly hair or beard loaded steamers 35 minutes, stream wine 25 minutes, 22～30 ℃ of stream wine temperature; The principle operation of " steam wine and use big centre, vapour two little, do on loaded steamer material bottom, surface, middle wet, delays steam distillation, and big vapour knocks into the back " is followed in strictness; Every rice steamer meets the foreshot 1kg that is not less than 65 degree, hands over the storehouse to deposit in addition, is used for blending and blends use; Every rice steamer meets the hard wine tail 5kg of 30 degree and returns the distillation of two short, bristly hair or beard wine unstrained spirits, meets the hard wine tail 5kg of 25 degree and is spilled into two short, bristly hair or beard material fermentations, meets soft wine tail 25kg at last and returns end pot distillation, draws cage wine degree to be no more than 2 degree;
9), extract methyl alcohol:
Extract methyl alcohol with the methyl alcohol separation column;
10), deleading:
In wine per ton, add 2 ‰ plaster stone or wheat bran, stir, leave standstill 1 hour after, filter with the multilayer flannelette again, remove the lead in the wine;
11), blend degree of falling:
By big, 6: 4 mixed of two short, bristly hair or beards, add slurry degree of falling to 30 degree, stored 1 year, blend into 28 degree, add 0.5 ‰ essence in the wine per ton then again, add the stevioside of 5g in the wine per ton;
12), the preparation pearl powder aqueous solution:
Add 6 ‰ water-soluble full composition pearl powder in the wine per ton, add pure water and boiled in right amount 15～30 minutes in pearl powder, be cooled to 40 ℃, with 10～20 times of wine, reheat to 70～80 ℃ promptly make the pearl powder aqueous solution after being cooled to room temperature;
13), preparation pearl Daqu wine:
The pearl powder aqueous solution is put in the wine that blends into 28 degree, fully stirred, filter wine liquid with ultrafilter after 72 hours, promptly make low-alcohol content pearl Daqu health wine through chemically examining qualified bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98107572A CN1066196C (en) | 1998-04-18 | 1998-04-18 | Process for preparing low-alcohol content pearl Daqu health wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98107572A CN1066196C (en) | 1998-04-18 | 1998-04-18 | Process for preparing low-alcohol content pearl Daqu health wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1194301A true CN1194301A (en) | 1998-09-30 |
| CN1066196C CN1066196C (en) | 2001-05-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98107572A Expired - Fee Related CN1066196C (en) | 1998-04-18 | 1998-04-18 | Process for preparing low-alcohol content pearl Daqu health wine |
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|---|---|
| CN (1) | CN1066196C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101792706A (en) * | 2010-04-21 | 2010-08-04 | 安徽省金裕皖酒业有限公司 | Method for producing white spirit |
| CN101215501B (en) * | 2007-12-29 | 2011-11-02 | 青岛琅琊台集团股份有限公司 | Method for preparing liquor spirit |
| CN101362989B (en) * | 2007-08-11 | 2012-06-20 | 陈青昌 | Novel brew method of spirit |
| CN107805578A (en) * | 2017-11-29 | 2018-03-16 | 安徽天下福酒业有限公司 | A kind of production method of low alcohol white spirit |
-
1998
- 1998-04-18 CN CN98107572A patent/CN1066196C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362989B (en) * | 2007-08-11 | 2012-06-20 | 陈青昌 | Novel brew method of spirit |
| CN101215501B (en) * | 2007-12-29 | 2011-11-02 | 青岛琅琊台集团股份有限公司 | Method for preparing liquor spirit |
| CN101792706A (en) * | 2010-04-21 | 2010-08-04 | 安徽省金裕皖酒业有限公司 | Method for producing white spirit |
| CN101792706B (en) * | 2010-04-21 | 2013-01-02 | 安徽省金裕皖酒业有限公司 | Method for producing white spirit |
| CN107805578A (en) * | 2017-11-29 | 2018-03-16 | 安徽天下福酒业有限公司 | A kind of production method of low alcohol white spirit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1066196C (en) | 2001-05-23 |
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