CN1733886A - Coloured white spirit and method for making same - Google Patents
Coloured white spirit and method for making same Download PDFInfo
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- CN1733886A CN1733886A CN 200410040342 CN200410040342A CN1733886A CN 1733886 A CN1733886 A CN 1733886A CN 200410040342 CN200410040342 CN 200410040342 CN 200410040342 A CN200410040342 A CN 200410040342A CN 1733886 A CN1733886 A CN 1733886A
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- red sorghum
- wine
- sorghum
- steaming
- fermentation
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- 238000000034 method Methods 0.000 title abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000010025 steaming Methods 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 240000006394 Sorghum bicolor Species 0.000 claims description 99
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 99
- 238000000605 extraction Methods 0.000 claims description 36
- 238000000855 fermentation Methods 0.000 claims description 30
- 230000004151 fermentation Effects 0.000 claims description 30
- 241000209094 Oryza Species 0.000 claims description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims description 24
- 235000013339 cereals Nutrition 0.000 claims description 24
- 235000009566 rice Nutrition 0.000 claims description 24
- 150000001413 amino acids Chemical class 0.000 claims description 16
- 229920003023 plastic Polymers 0.000 claims description 12
- 239000004033 plastic Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 230000001476 alcoholic effect Effects 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 230000000050 nutritive effect Effects 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000000049 pigment Substances 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 210000004243 sweat Anatomy 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 241000371652 Curvularia clavata Species 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000197975 Solidago virgaurea Species 0.000 description 2
- 235000000914 Solidago virgaurea Nutrition 0.000 description 2
- 241000227425 Pieris rapae crucivora Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a colored white spirit with nourishing effects and its preparing process, which comprises the steps of grain immersing, first steaming, dipping in water, second steaming, spreading the grain and charging yeast, fermenting, extracting and mixing.
Description
Technical field
The invention belongs to the brewed spirit technical field, relate to a kind of coloured liquor and preparation method thereof specifically.
Background technology
China is the earliest one of wine brewing country in the world, has experienced spontaneous fermentation, liquid state fermentation and solid state fermentation three phases till now.Present domestic liquor is various, and taste is approximate, and style is identical, contained material is main has only ethanol, and do not contain nutritive substance (as amino acid, sugar etc.), and can only satisfy single, traditionally to alcoholic acid hobby function, it is very few to have merit able one such as potability, trophicity, visual stimulus concurrently.
Technology contents
The purpose of this invention is to provide a kind of coloured liquor that is rich in nutritive substances such as amino acid and has the natural colour of grain raw material, the present invention also aims to provide the manufacture method of this coloured liquor.
The objective of the invention is this realization: colored grain carried out the boiling secondary fermentation, soak the nutritive substance (as amino acid, sugar etc.) and the pigment thereof of the colored grain after the extraction boiling is fermented again with the fine common white spirit, then with the wine liquid packing of different extraction times, need carry out blending and tasting by nutrition content and color and luster again, obtain various coloured liquor.
Colored grain can be selected red sorghum, mung bean, black rice etc. for use.
Containing amino acid whose amount in the coloured liquor of the present invention is 30--100mg/100ml; The amount of total reducing sugar is 50--200g/l; The color of color for from a certain colored grain or several colored grain mixture, extracting; It is golden yellow, glittering and translucent to be with red sorghum that the wine color of feedstock production is, and does not have precipitation; It is green, glittering and translucent to be with mung bean that the wine color of feedstock production is, and does not have precipitation; With black rice is that the wine color of feedstock production is light color, does not have precipitation.
The preparation method of the coloured liquor of the present invention is:
The wine alcoholic strength is a 30--60 ° of liquor, and grain is selected a certain or several mixture of coloured food products the red sorghum, mung bean, black rice etc. for use, and zymophyte is with unleavened head mold song.
The preparation method is characterized by red sorghum only fermented and does not distill, and with liquor extractive fermentation red sorghum, makes liquor obtain the nutritive substance amino acid, sugar etc. of fermentation red sorghum, and obtains the red sorghum pigment, comprises following its concrete preparation process:
(1), bubble grain: after red sorghum is eluriated and to be removed impurity, soak, reach 70-80 ℃, be incubated after 6-10 hour, put soakedly, the red sorghum that has steeped is put into rice steamer in temperature with boiling water;
(2), just steam: the red sorghum that has steeped in the rice steamer is rebuild or renovate evenly successively, covered Zeng Gai, flame enrichment just steams, just the steaming time: rice steamer continues 10-15 minute after having covered big vapour garden vapour again;
(3), vexed water: add water logging after just steaming and cross the red sorghum that just steams and carry out vexed water conservancy project skill, vexed water should flood above the red sorghum; Vexed water temp should be 60-70 ℃ in the rice steamer, and 5-8 minute vexed water time, red sorghum should reach behind the vexed water: hand is pinched not top hand of vexed bright pink sorghum grain, and the heart that absorbs water, even, cake are consistent firmly;
(4), the multiple steaming: after draining the interior vexed water of rice steamer, flame enrichment steams red sorghum again, steams the time again: rice steamer continues 40-60 minute after having covered big vapour garden vapour, opens Zeng Gai cooling 5-20 minute, and the red sorghum that hand is pinched multiple steaming should reach gentle ripe receipts sweat, and cake is consistent firmly;
(5), stand grain adds song: the red sorghum that will steam again with the sterilization instrument is poured on the one's parents of drying in the air of sterilization successively equably, and multiple red sorghum temperature cooling of steaming is at 30 ℃--in the time of 50 ℃, with the red sorghum mixing of the unleavened head mold Qu Yufu steaming of the 4-5 ‰ of raw material weight;
(6), receive the case fermentation: the red sorghum temperature of multiple steaming that adds unleavened head mold song piles a plurality of 1-2 square metres with red sorghum the one's parents of drying in the air, the buttress of 5-20 centimetre of thickness in the time of 20-30 ℃, at buttress loam cake plastics film, plastics film adds 10--20 centimetre of thickness and does ripe chaff insulation, and making the interior red sorghum leavening temperature of buttress is 25--35 ℃, fermentation time 20--30 hour, it is normal that quality should reach mould-growth, do not have assorted bacterium, fragrant and sweet vapour is arranged, do not have sour, vexed, wine vapour, old tender unanimity, full case is even;
(7), extraction: pour the red sorghum of fermentation into Jiu Chizhong, adding alcoholic strength is the red sorghum of the 30--60 ° of fermentation in the liquor complete immersion wine pond, stir, with plastic cloth sealing wine pond, should once stir in per two days, soaking the extraction time is 8--12 days, after the immersion extraction time reaches, to extract wine liquid and take out the stored wine jar of packing into.
(8), after the red sorghum of fermentation is carried out repeatedly extraction, the wine liquid of repeatedly extraction is placed respectively earlier, carry out blending and tasting again; Refilter, make its organoleptic quality reach clear, do not have precipitation; Put into wine storing jar at last and carry out ageing, storage, canned.
The coloured liquor of the present invention has red sorghum nature haematochrome, nutritive substance amino acid, sugar part etc., help drinking person health, be the product that traditional technology combines with modern technologies, it is golden yellow, glittering and translucent that this wine color is, there is not precipitation, the sweet mouthfeel appropriateness, comfortable soft, be a kind of coloured liquor of trophicity.
Specific embodiment
Specific embodiment 1: prepare method of coloured liquor and products thereof winter with red sorghum
The preparation method only ferments red sorghum not distill, and with liquor extractive fermentation red sorghum, makes liquor obtain the nutritive substance amino acid, sugar etc. of fermentation red sorghum, and obtains the red sorghum pigment, comprise following under summer steam temperature condition concrete preparation process:
(1), bubble grain: after red sorghum is eluriated and to be removed impurity, soak with boiling water, per 50 kilograms of raw materials need soaked 80 kilograms approximately, reach 70 ℃ in temperature, are incubated after 6 hours, put soakedly, and the red sorghum that has steeped is put into rice steamer;
(2), just steam: the red sorghum that has steeped in the rice steamer is rebuild or renovate evenly successively, covered Zeng Gai, flame enrichment just steams, just the steaming time: rice steamer continues 10 minutes after having covered big vapour garden vapour again;
(3), vexed water: add water logging after just steaming and cross the red sorghum that just steams and carry out vexed water conservancy project skill, vexed water should flood above the red sorghum; Vexed water temp should be 60 ℃ in the rice steamer, and 6 minutes vexed water time, red sorghum should reach behind the vexed water: hand is pinched not top hand of vexed bright pink sorghum grain, and the heart that absorbs water, even, cake are consistent firmly;
(4), the multiple steaming: after draining the interior vexed water of rice steamer, flame enrichment steams red sorghum again, steams the time again: rice steamer continues 40 minutes after having covered big vapour garden vapour, opens Zeng Gai cooling 20 minutes, and the red sorghum that hand is pinched multiple steaming should reach gentle ripe receipts sweat, and cake is consistent firmly;
(5), stand grain adds song: the red sorghum that will steam again with the sterilization instrument is poured on the one's parents of drying in the air of sterilization successively equably, when multiple red sorghum temperature of steaming is cooled to 30 ℃, with the red sorghum mixing of 4 ‰ unleavened head mold Qu Yufu steaming of raw material weight; Spread Qu Houying and check temperature all around, receive the heap fermentation when red sorghum reaches 32 ℃ immediately.
(6), receive the case fermentation: the red sorghum temperature of multiple steaming that adds unleavened head mold song is in the time of 20 ℃, red sorghum is piled a plurality of 1-2 square metres the one's parents of drying in the air, the buttress of even 8 centimetres of thickness, the grain face spreads the unleavened head mold song of raw material weight 0.5 ‰, at buttress loam cake plastics film, plastics film adds 10 centimetres of thickness and does ripe chaff insulation, making the interior red sorghum leavening temperature of buttress is 25--30 ℃, fermentation time 20--22 hour, it is normal that quality should reach mould-growth, do not have assorted bacterium, fragrant and sweet vapour is arranged, there is not sour, vexed, wine vapour, old tender unanimity, full case is even;
(7), extraction: pour the red sorghum of fermentation into Jiu Chizhong, add alcoholic strength and be the red sorghum of the fermentation in the liquor complete immersion wine pond of 30--60 ° of any-kind of alcoholic strength, stir, with plastic cloth sealing wine pond, should once stir in per two days, soaking the extraction time is 8--12 days, after the immersion extraction time reaches, to extract wine liquid and all take out, the stored wine jar of packing into.Carry out the extraction second time, repeatedly extraction with the same manner again.The extraction wine liquid of extraction for the first time, extraction for the second time and repeatedly extraction is respectively charged into the stored wine jar.
(8), blend: the extraction wine liquid of extraction for the first time, extraction for the second time and repeatedly extraction is blent, and the wine that can obtain different nutriments content and different color and lusters is as follows:
Containing amino acid whose amount in A, the coloured liquor is 50mg/100ml; The amount of total reducing sugar is 81g/l; The color of wine is for being the light golden rod yellow that feedstock production gets with red sorghum, and is glittering and translucent, do not have precipitation.
Containing amino acid whose amount in B, the coloured liquor is 120mg/100ml; The amount of total reducing sugar is 195g/l; The color of wine is for being the dark golden yellow that feedstock production gets with red sorghum, and is glittering and translucent, do not have precipitation.
Containing amino acid whose amount in C, the coloured liquor is 80mg/100ml; The amount of total reducing sugar is 130g/l; The color of wine is for being the dark golden yellow that feedstock production gets with red sorghum, and is glittering and translucent, do not have precipitation.
Specific embodiment 2: prepare method of coloured liquor and products thereof summer with red sorghum
The preparation method only ferments red sorghum not distill, and with liquor extractive fermentation red sorghum, makes liquor obtain the nutritive substance amino acid, sugar etc. of fermentation red sorghum, and obtains the red sorghum pigment, comprises concrete preparation process under the following condition of steam temperature in the winter time:
(1), bubble grain: after red sorghum is eluriated and to be removed impurity, soak, reach 80 ℃, be incubated after 10 hours, put soakedly, the red sorghum that has steeped is put into rice steamer in temperature with boiling water;
(2), just steam: the red sorghum that has steeped in the rice steamer is rebuild or renovate evenly successively, covered Zeng Gai, flame enrichment just steams, just the steaming time: rice steamer continues 15 minutes after having covered big vapour garden vapour again;
(3), vexed water: add water logging after just steaming and cross the red sorghum that just steams and carry out vexed water conservancy project skill, vexed water should flood above the red sorghum; Vexed water temp should be 60-70 ℃ in the rice steamer, and 5-8 minute vexed water time, red sorghum should reach behind the vexed water: hand is pinched not top hand of vexed bright pink sorghum grain, and the heart that absorbs water, even, cake are consistent firmly;
(4), the multiple steaming: after draining the interior vexed water of rice steamer, flame enrichment steams red sorghum again, steams the time again: rice steamer continues 60 minutes after having covered big vapour garden vapour, opens Zeng Gai cooling 5 minutes, and the red sorghum that hand is pinched multiple steaming should reach gentle ripe receipts sweat, and cake is consistent firmly;
(5), stand grain adds song: the red sorghum that will steam again with the sterilization instrument is poured on the one's parents of drying in the air of sterilization successively equably, when multiple red sorghum temperature of steaming is cooled to 45 ℃, with the red sorghum mixing of 4 ‰ unleavened head mold Qu Yufu steaming of raw material weight; Spread Qu Houying and check temperature all around, receive the heap fermentation when red sorghum reaches 28 ℃ immediately.
(6), receive the case fermentation: the red sorghum temperature of multiple steaming that adds unleavened head mold song is in the time of 30 ℃, red sorghum is piled a plurality of 1-2 square metres the one's parents of drying in the air, the buttress of 20 centimetres of thickness, the grain face spreads the unleavened head mold song of raw material weight 0.5 ‰, at buttress loam cake plastics film, plastics film adds 20 centimetres of thickness and does ripe chaff insulation, making the interior red sorghum leavening temperature of buttress is 25--35 ℃, fermentation time 20--30 hour, it is normal that quality should reach mould-growth, do not have assorted bacterium, fragrant and sweet vapour is arranged, there is not sour, vexed, wine vapour, old tender unanimity, full case is even;
(7), extraction: pour the red sorghum of fermentation into Jiu Chizhong, add alcoholic strength and be the red sorghum of the fermentation in the liquor complete immersion wine pond of 30--60 ° of any alcoholic strength, stir, with plastic cloth sealing wine pond, should once stir in per two days, soaking the extraction time is 8--12 days, after the immersion extraction time reaches, to extract wine liquid and all take out, the stored wine jar of packing into.Carry out the extraction second time, repeatedly extraction with the same manner again.The extraction wine liquid of extraction for the first time, extraction for the second time and repeatedly extraction is respectively charged into the stored wine jar.
(8), blend: the extraction wine liquid of extraction for the first time, extraction for the second time and repeatedly extraction is blent, and the wine that can obtain different nutriments content and different color and lusters is as follows:
Containing amino acid whose amount in A, the coloured liquor is 30mg/100ml; The amount of total reducing sugar is 65g/l; The color of wine is for being the light golden rod yellow that feedstock production gets with red sorghum, and is glittering and translucent, do not have precipitation.
Containing amino acid whose amount in B, the coloured liquor is 80mg/100ml; The amount of total reducing sugar is 173g/l; The color of wine is for being the dark golden yellow that feedstock production gets with red sorghum, and is glittering and translucent, do not have precipitation.
Containing amino acid whose amount in C, the coloured liquor is 60mg/100ml; The amount of total reducing sugar is 130g/l; The color of wine is for being the dark golden yellow that feedstock production gets with red sorghum, and is glittering and translucent, do not have precipitation.
Claims (5)
1, coloured liquor is characterized in that: containing amino acid whose amount in this wine is 30--100mg/100nl.
2, coloured liquor according to claim 1 is characterized in that: the amount that contains total reducing sugar in this wine is 50--200g/l.
3, coloured liquor according to claim 1 is characterized in that: the color of this wine color for extracting from a certain grain or several grain mixture.
4, coloured liquor according to claim 3 is characterized in that: described grain is red sorghum.
5, according to claim 1,2,3,4 appoint preparation method with a described coloured liquor, it is characterized by only ferments red sorghum does not distill, with liquor extractive fermentation red sorghum, make liquor obtain nutritive substance amino acid, the sugar of fermentation red sorghum, and obtain the red sorghum pigment, comprise following concrete preparation process:
(1), bubble grain: after red sorghum is eluriated and to be removed impurity, soak, reach 70-80 ℃, be incubated after 6-10 hour, put soakedly, the red sorghum that has steeped is put into rice steamer in temperature with boiling water;
(2), just steam: the red sorghum that has steeped in the rice steamer is rebuild or renovate evenly successively, covered Zeng Gai, flame enrichment just steams, just the steaming time: rice steamer continues 10-15 minute after having covered big vapour garden vapour again;
(3), vexed water: add water logging after just steaming and cross the red sorghum that just steams and carry out vexed water conservancy project skill; Vexed water temp should be 60-70 ℃ in the rice steamer, and 5-8 minute vexed water time, red sorghum should reach behind the vexed water: hand is pinched not top hand of vexed bright pink sorghum grain, and the heart that absorbs water, even, cake are consistent firmly;
(4), the multiple steaming: after draining the interior vexed water of rice steamer, flame enrichment steams red sorghum again, steams the time again: rice steamer continues 40-60 minute after having covered big vapour garden vapour, opens Zeng Gai cooling 5-20 minute, and the red sorghum that hand is pinched multiple steaming should reach gentle ripe receipts sweat, and cake is consistent firmly;
(5), stand grain adds song: the red sorghum that will steam again with the sterilization instrument is poured on the one's parents of drying in the air of sterilization successively equably, and multiple red sorghum temperature cooling of steaming is at 30 ℃--in the time of 50 ℃, with the red sorghum mixing of the unleavened head mold Qu Yufu steaming of the 4-5 ‰ of raw material weight;
(6), receive the case fermentation: the red sorghum temperature of multiple steaming that adds unleavened head mold song piles a plurality of 1-2 square metres with red sorghum the one's parents of drying in the air, the buttress of 5-20 centimetre of thickness in the time of 20-30 ℃, at buttress loam cake plastics film, plastics film adds 10--20 centimetre of thickness and does ripe chaff insulation, and making the interior red sorghum leavening temperature of buttress is 25--35 ℃, fermentation time 20--30 hour, it is normal that quality should reach mould-growth, do not have assorted bacterium, fragrant and sweet vapour is arranged, do not have sour, vexed, wine vapour, old tender unanimity, full case is even;
(7), extraction: pour the red sorghum of fermentation into Jiu Chizhong, adding alcoholic strength is the red sorghum of the 30--60 ° of fermentation in the liquor complete immersion wine pond, stir, with plastic cloth sealing wine pond, should once stir in per two days, soaking the extraction time is 8--12 days, after the immersion extraction time reaches, to extract wine liquid and take out the stored wine jar of packing into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100403422A CN100552013C (en) | 2004-08-02 | 2004-08-02 | A kind of preparation method of coloured liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100403422A CN100552013C (en) | 2004-08-02 | 2004-08-02 | A kind of preparation method of coloured liquor |
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| Publication Number | Publication Date |
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| CN1733886A true CN1733886A (en) | 2006-02-15 |
| CN100552013C CN100552013C (en) | 2009-10-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100403422A Expired - Lifetime CN100552013C (en) | 2004-08-02 | 2004-08-02 | A kind of preparation method of coloured liquor |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935599A (en) * | 2010-08-20 | 2011-01-05 | 山东朝能福瑞达生物科技有限公司 | Pure grain fermented beverage and preparation method thereof |
| CN102766560A (en) * | 2012-08-21 | 2012-11-07 | 重庆敦康农业发展股份合作社 | Production process for blending white spirit |
| CN104651158A (en) * | 2015-03-18 | 2015-05-27 | 熊仁义 | Sorghum wine and preparation method thereof |
| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
| CN110305750A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of red sorghum wine and its brewing method |
-
2004
- 2004-08-02 CN CNB2004100403422A patent/CN100552013C/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935599A (en) * | 2010-08-20 | 2011-01-05 | 山东朝能福瑞达生物科技有限公司 | Pure grain fermented beverage and preparation method thereof |
| CN101935599B (en) * | 2010-08-20 | 2012-04-25 | 山东朝能福瑞达生物科技有限公司 | Pure grain fermented beverage and preparation method thereof |
| CN102766560A (en) * | 2012-08-21 | 2012-11-07 | 重庆敦康农业发展股份合作社 | Production process for blending white spirit |
| CN104651158A (en) * | 2015-03-18 | 2015-05-27 | 熊仁义 | Sorghum wine and preparation method thereof |
| CN108913431A (en) * | 2018-07-24 | 2018-11-30 | 邱发龙 | A kind of kaoliang red wine manufacture craft and kaoliang red wine obtained |
| CN110305750A (en) * | 2019-07-03 | 2019-10-08 | 富民县梓源贸易有限责任公司 | A kind of red sorghum wine and its brewing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100552013C (en) | 2009-10-21 |
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Effective date of registration: 20170309 Address after: 638399 Guang'an city Sichuan Wufu Road No. 123 Patentee after: Sichuan Zhongfu Wine Group Ltd. Address before: Guang'an City, Sichuan province 638300 Silver City Yuechi County Road No. 50 East Patentee before: Huang Zhongfu |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200608 Address after: 638373 No.50, east section of Yincheng South Road, Jiulong Town, Yuechi County, Guang'an City, Sichuan Province Patentee after: SICHUAN YUECHI TEQU LIQUOR Co.,Ltd. Address before: 638399 Guang'an city Sichuan Wufu Road No. 123 Patentee before: Sichuan Zhongfu Wine Group Ltd. |
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| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20091021 |