CN101565662B - Preparation method of beer by secondary fermentation in vessel - Google Patents
Preparation method of beer by secondary fermentation in vessel Download PDFInfo
- Publication number
- CN101565662B CN101565662B CN2008100155789A CN200810015578A CN101565662B CN 101565662 B CN101565662 B CN 101565662B CN 2008100155789 A CN2008100155789 A CN 2008100155789A CN 200810015578 A CN200810015578 A CN 200810015578A CN 101565662 B CN101565662 B CN 101565662B
- Authority
- CN
- China
- Prior art keywords
- beer
- cultivation
- fermentation
- class inoculum
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of beer by secondary fermentation in a vessel. The method comprises the following steps: the proportion of the wheat malt is controlled between 0-40 percent by weight percent, the saccharification is carried out for 20-40 min at the temperature of 42-46 DEG C, wort is prepared as the culture medium, the beer yeast and the beer yeast culture solution arerespectively cultured by top fermentation and bottom fermentation in a spreading manner, and a double-strain fermentation process is adopted. The process device adopts the technology that the design has no cleaning dead angle, pure fermentation is performed, and then a certain proportion of extract is added for refermantation after sterile filling, and can produce the top beer with pure taste, full aroma and long-term fresh keeping.
Description
Technical field
The present invention relates to a kind of making method of beer by secondary fermentation in vessel, belong to technology and brewing technology.
Background technology
Development along with society; The human consumer requires increasingly highly for beer quality, and the technology of beer industry and product be also along with consumer need is constantly upgraded, common bottled beer → barreled fresh beer → draft beer; Though the performance and the quality of beer improve constantly, and all have defective in various degree.Conventional bottled beer ties up to after fermentation accomplishes, and after filtering clarification and 65 ℃ of pasteurizations, just can reach the stability requirement of 6 months quality guaranteed perioves, but the taste of beer and nutrition receives very big destruction, simultaneously the oxidation defect that brings of existence preservation for a long time also.And common fresh beer has kept the fresh and nutrition of beer without pasteurization, but its quality guaranteed period is very short.Bottled draft beer has been avoided the infringement of high-temperature sterilization to beer flavor through the cryogenic film filtration sterilization, has also satisfied the requirement of quality guaranteed period, but also has simultaneously degradation problem under aging, the foaming properties.How further novelty ground improves quality of beer, develops the beer of high quality, top grade simultaneously, improves its quality added value, is the problem that beer industry is all being inquired into.
Summary of the invention
To the deficiency of prior art and product, one of the object of the invention provides the process for beer production of Secondary Fermentation in a kind of container; Another object of the present invention provides a kind of above-mentioned former cup fermentation beer through prepared.
Technical scheme of the present invention is following:
A kind of making method of beer by secondary fermentation in vessel comprises the steps:
(1) control wheat malt ratio 30～40%wt, at 42～46 ℃ of following saccharification 20～40min, preparation wheat juice;
(2) with the sterilization of wheat juice described in the step (1) back difference enlarged culturing top fermented beer yeast and bottom fermentation cereuisiae fermentum nutrient solution, subsequent use;
(3) adopt the technology in the step (1) to make wheat juice, add the top fermented beer yeast culture liquid in the step (2), 22 ± 0.5 ℃ of fermentations after fermentation ends, are opened frozen water fast cooling to 0 ± 0.5 ℃, fermented liquid, the back storage;
(4) in step (3) gained fermented liquid, add the bottom fermentation cereuisiae fermentum nutrient solution that step (2) prepares, adding proportion 10～15%wt, the wheat juice that interpolation adopts the technology of step (1) to make; Adding proportion 20%wt; Mix with aseptic compressed air, sterile filling carries out the back storage and cultivates to sterilising vessel; Cultivated 10～14 days for 22 ± 0.5 ℃, beer is ripe.
Control wheat malt ratio 34～36%wt in the making method of aforementioned beer by secondary fermentation in vessel, step in optimized technical scheme (1), at 43～45 ℃ of following saccharification 25～35min, preparation wheat juice.In optimized technical scheme more, control wheat malt ratio 35%wt in the said step (1), at 45 ℃ of following saccharification 30min, preparation wheat juice.
The making method of aforementioned beer by secondary fermentation in vessel, optimized technical scheme are that said step (2) comprising:
A. the top fermented beer barms spreads cultivation
First class inoculum: substratum is placed triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the activated cultivation of top fermented beer yeast slant strains, and 25 ℃ leave standstill cultivation 24hr, get first class inoculum.
Second class inoculum: substratum is placed the Ka Shi jar, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃, inserts first order seed, and 25 ℃ leave standstill cultivation 24hr, get second class inoculum.Same quadrat method is cultivated 24hr for 25 ℃, spread cultivation top fermented beer yeast three-class strain liquid.
B. bottom fermentation cereuisiae fermentum bacterial classification spreads cultivation
First class inoculum: substratum is placed triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the activated cultivation of bottom fermentation cereuisiae fermentum slant strains, and 25 ℃ leave standstill cultivation 48hr, get first class inoculum.
Second class inoculum: substratum is placed the Ka Shi jar, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃, inserts first class inoculum, and 25 ℃ leave standstill cultivation 48hr, get second class inoculum.Same quadrat method is cultivated 48hr for 25 ℃, spread cultivation bottom fermentation cereuisiae fermentum three-class strain liquid.
The present invention adopts specific raw material; Set specific saccharification temperature and time; Adopt two strain fermentation technologies, processing unit adopts does not have the design of the dead angle of cleaning, pure-blood ferment; Carry out Secondary Fermentation after adding a certain proportion of extract sterile filling then, produce mouthfeel pure, give off a strong fragrance, the top beer of long-period freshness preserving.But this explained hereafter has gone out long-period freshness preserving contains the polytrophic high quality beer of cereuisiae fermentum; The quality scale and the added value of product had both been improved; Also saved the packing link in the conventional beer prodn; Can save a large amount of facility investments, also greatly reduce environmental pollution half the in energy consumption and the beer production nearly.
Technical characterstic of the present invention and excellent results are following: 1, adopt specific saccharification temperature and time, produce the 4-ethyl guaiacol of optimum content, increased the special favor of beer; 2, adopt two bacterial classification pure-blood ferments of whole process and specific saccharification, zymotechnique, the beer of the producing uniqueness that gives off a strong fragrance, being rich in nutrition, can guarantee lastingly that the beer taste giving off a strong fragrance is fresh; 3, adopt present technique, both can really realize the long-period freshness preserving of beer, can save the packing link that power consumption is maximum, investment is maximum again, also can reduce environmental pollution effectively, reduce the pollution treatment cost.
Embodiment
Specify technical scheme of the present invention below in conjunction with embodiment, but be not limited thereto.
Embodiment 1:
1, bacterial classification spreads cultivation:
Control wheat malt ratio 30%wt, at 42 ℃ of following saccharification 20min, preparation wheat juice is as bacterium culture medium.
A. the top fermented beer barms spreads cultivation
First class inoculum: substratum 500ml is placed the 1000ml triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the top fermented beer activated cultivation in barms inclined-plane, and 25 ℃ leave standstill cultivation 24hr, get first class inoculum.
Second class inoculum: substratum 10L is placed 15L Ka Shi jar, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃, inserts first order seed, and 25 ℃ leave standstill cultivation 24hr, get second class inoculum.Same quadrat method is cultivated 24hr for 25 ℃, spread cultivation top fermented beer yeast three-class strain liquid.
B. bottom fermentation cereuisiae fermentum bacterial classification spreads cultivation
First class inoculum: substratum 500ml is placed the 1000ml triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the bottom fermentation cereuisiae fermentum activated cultivation in bacterial classification inclined-plane, and 25 ℃ leave standstill cultivation 48hr, get first class inoculum.
Second class inoculum: substratum 10L is placed 15L Ka Shi jar, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃, inserts first class inoculum, and 25 ℃ leave standstill cultivation 48hr, get second class inoculum.Same quadrat method is cultivated 48hr for 25 ℃, spread cultivation bottom fermentation cereuisiae fermentum three-class strain liquid.
2, one time fermentation
About control wheat malt ratio 30%wt, at 42 ℃ of following saccharification 20min, preparation wheat juice.22 ℃ of wheat juice cooling temperatures add top fermented beer yeast three-class strain liquid, and wheat juice advances in jar process to ventilate dissolved oxygen >=10ppm.
Begin to keep 22 ± 0.5 ℃ of leavening temperatures from canful, when fermentation at the end, open frozen water fast cooling to 0 ± 0.5 ℃, the back storage.
3, Secondary Fermentation
Add bottom fermentation cereuisiae fermentum three-class strain liquid in proportion in the fermented liquid with the one time fermentation completion, adding proportion 10%wt adds wheat juice; Adding proportion 20%wt; Mix with the compression sterile air, sterile filling carries out the back storage and cultivates to sterilising vessel; Cultivated 10 days for 22 ± 0.5 ℃, finished product.
Embodiment 2:
1, bacterial classification spreads cultivation:
About control wheat malt ratio 40%wt, at 46 ℃ of following saccharification 40min, preparation wheat juice is as bacterium culture medium.
A. the top fermented beer barms spreads cultivation
First class inoculum: substratum 500ml is placed the 1000ml triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the top fermented beer activated cultivation in barms inclined-plane, and 25 ℃ leave standstill cultivation 24hr, get first class inoculum.
Second class inoculum: substratum 10L is placed 15L Ka Shi jar, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃, inserts first order seed, and 25 ℃ leave standstill cultivation 24hr, get second class inoculum.Same quadrat method is cultivated 24hr for 25 ℃, spread cultivation top fermented beer yeast three-class strain liquid.
B. bottom fermentation cereuisiae fermentum bacterial classification spreads cultivation
First class inoculum: substratum 500ml is placed the 1000ml triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the bottom fermentation cereuisiae fermentum activated cultivation in bacterial classification inclined-plane, and 25 ℃ leave standstill cultivation 48hr, get first class inoculum.
Second class inoculum: substratum 10L is placed 15L Ka Shi jar intermediate cam bottle, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃, inserts first class inoculum, and 25 ℃ leave standstill cultivation 48hr, get second class inoculum.Same quadrat method is cultivated 48hr for 25 ℃, spread cultivation bottom fermentation cereuisiae fermentum three-class strain liquid.
2, one time fermentation
About control wheat malt ratio 40%wt, at 46 ℃ of following saccharification 40min, preparation wheat juice.22 ℃ of wheat juice cooling temperatures add top fermented beer yeast three-class strain liquid, and wheat juice advances in jar process to ventilate dissolved oxygen >=10ppm.
Begin to keep 22 ± 0.5 ℃ of leavening temperatures from canful, when fermentation at the end, open frozen water fast cooling to 0 ± 0.5 ℃, the back storage.
3, Secondary Fermentation
Add bottom fermentation cereuisiae fermentum three-class strain liquid in proportion in the fermented liquid with the one time fermentation completion, adding proportion 15%wt adds wheat juice; Adding proportion 20%wt; Mix with aseptic compressed air, sterile filling carries out the back storage and cultivates to sterilising vessel; Cultivated 14 days for 22 ± 0.5 ℃, finished product.
Embodiment 3:
1, bacterial classification spreads cultivation:
About control wheat malt ratio 35%wt, at 45 ℃ of following saccharification 30min, preparation wheat juice is as bacterium culture medium.
A. the top fermented beer barms spreads cultivation
First class inoculum: substratum 500ml is placed the 1000ml triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the top fermented beer activated cultivation in barms inclined-plane, and 25 ℃ leave standstill cultivation 24hr, get first class inoculum.
Second class inoculum: substratum 10L is placed 15L Ka Shi jar intermediate cam bottle, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃, inserts first order seed, and 25 ℃ leave standstill cultivation 24hr, get second class inoculum.Same quadrat method is cultivated 24hr for 25 ℃, spread cultivation top fermented beer yeast three-class strain liquid.
B. bottom fermentation cereuisiae fermentum bacterial classification spreads cultivation
First class inoculum: substratum 500ml is placed the 1000ml triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the activated liquid tube nutrient solution of bottom fermentation cereuisiae fermentum bacterial classification slant culture bacterial classification, and 25 ℃ leave standstill cultivation 48hr, get first class inoculum.
Second class inoculum: substratum 10L is placed 15L Ka Shi jar intermediate cam bottle, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃, inserts first class inoculum, and 25 ℃ leave standstill cultivation 48hr, get second class inoculum.Same quadrat method is cultivated 48hr for 25 ℃, spread cultivation bottom fermentation cereuisiae fermentum three-class strain liquid.
2, one time fermentation
About control wheat malt ratio 35%wt, at 45 ℃ of following saccharification 30min, preparation wheat juice.22 ℃ of wheat juice cooling temperatures add top fermented beer yeast three-class strain liquid, and wheat juice advances in jar process to ventilate dissolved oxygen >=10ppm.
Begin to keep 22 ± 0.5 ℃ of leavening temperatures from canful, when fermentation at the end, open frozen water fast cooling to 0 ± 0.5 ℃, the back storage.
3, Secondary Fermentation
Add bottom fermentation cereuisiae fermentum three-class strain liquid in proportion in the fermented liquid with the one time fermentation completion, adding proportion 13%wt adds wheat juice; Adding proportion 20%wt; Mix with aseptic compressed air, sterile filling carries out the back storage and cultivates to sterilising vessel; Cultivated 12 days for 22 ± 0.5 ℃, finished product.
Claims (4)
1. the making method of a beer by secondary fermentation in vessel is characterized in that, concrete steps are following:
(1) control wheat malt ratio 30～40%wt, at 42～46 ℃ of following saccharification 20～40min, preparation wheat juice;
(2) do substratum with after wheat juice described in the step (1) sterilization, spread cultivation respectively top fermented beer yeast and bottom fermentation cereuisiae fermentum nutrient solution, subsequent use;
(3) adopt the technology in the step (1) to make wheat juice, add the top fermented beer yeast culture liquid in the step (2), 22 ± 0.5 ℃ of fermentations, when fermentation at the end, open frozen water fast cooling to 0 ± 0.5 ℃, fermented liquid, the back storage;
(4) in step (3) gained fermented liquid, add the bottom fermentation cereuisiae fermentum nutrient solution that step (2) prepares, adding proportion 10～15%wt, the wheat juice that interpolation adopts the technology of step (1) to make; Adding proportion 20%wt; Mix with aseptic compressed air, sterile filling carries out the back storage and cultivates to sterilising vessel; Cultivated 10～14 days for 22 ± 0.5 ℃, beer is ripe;
Said step (2) comprising:
A. the top fermented beer barms spreads cultivation
First class inoculum: substratum is placed triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the top fermented beer activated cultivation in barms inclined-plane, and 25 ℃ leave standstill cultivation 24hr, get first class inoculum,
Second class inoculum: substratum is placed the Ka Shi jar, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃; Insert first order seed, 25 ℃ leave standstill cultivation 24hr, get second class inoculum; Same quadrat method is cultivated 24hr for 25 ℃, spread cultivation top fermented beer yeast three-class strain liquid;
B. bottom fermentation cereuisiae fermentum bacterial classification spreads cultivation
First class inoculum: substratum is placed triangular flask, and 110 ℃ of sterilization 30min are cooled to 25 ℃, insert the liquid tube nutrient solution of the bottom fermentation cereuisiae fermentum activated cultivation in bacterial classification inclined-plane, and 25 ℃ leave standstill cultivation 48hr, get first class inoculum,
Second class inoculum: substratum is placed the Ka Shi jar, and dress liquid coefficient is 70%, 110 ℃ of sterilization 30min, is cooled to 25 ℃; Insert first class inoculum, 25 ℃ leave standstill cultivation 48hr, get second class inoculum; Same quadrat method is cultivated 48hr for 25 ℃, spread cultivation bottom fermentation cereuisiae fermentum three-class strain liquid.
2. the making method of beer by secondary fermentation in vessel as claimed in claim 1 is characterized in that control wheat malt ratio 34～36%wt in the said step (1), at 43～45 ℃ of following saccharification 25～35min, and preparation wheat juice.
3. the making method of beer by secondary fermentation in vessel as claimed in claim 2 is characterized in that control wheat malt ratio 35%wt in the said step (1), at 45 ℃ of following saccharification 30min, and preparation wheat juice.
4. the beer of making like the making method of the arbitrary described beer by secondary fermentation in vessel of claim 1～3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100155789A CN101565662B (en) | 2008-04-23 | 2008-04-23 | Preparation method of beer by secondary fermentation in vessel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100155789A CN101565662B (en) | 2008-04-23 | 2008-04-23 | Preparation method of beer by secondary fermentation in vessel |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101565662A CN101565662A (en) | 2009-10-28 |
| CN101565662B true CN101565662B (en) | 2012-01-11 |
Family
ID=41282029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100155789A Expired - Fee Related CN101565662B (en) | 2008-04-23 | 2008-04-23 | Preparation method of beer by secondary fermentation in vessel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101565662B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104164327B (en) * | 2014-07-28 | 2016-05-11 | 北京燕京啤酒股份有限公司 | A kind of production method of high yeast survival rate Cloudy white beer |
| CN104232388B (en) * | 2014-09-24 | 2016-06-15 | 齐鲁工业大学 | A kind of preparation method of Britain light color Ai Er medicated beer |
| BE1022235B1 (en) * | 2014-12-17 | 2016-03-03 | Brouwerij Omer Vander Ghinste NV | QUALITY IMPROVEMENT OF NAGISTING BEERS |
| CN109468184A (en) * | 2019-01-16 | 2019-03-15 | 福建省燕京惠泉啤酒股份有限公司 | A kind of beer fermentation technique of different type yeast different phase addition |
| CN109628246B (en) * | 2019-02-27 | 2022-06-07 | 广州南沙珠江啤酒有限公司 | Beer yeast rapid fermentation method and application thereof |
| CN110272788A (en) * | 2019-07-01 | 2019-09-24 | 北京丹尼斯唐酒业有限公司 | A kind of malt beer and its composite yeast brewage process |
| CN110452793A (en) * | 2019-07-29 | 2019-11-15 | 格兰登堡(辽宁)啤酒酿造有限公司 | A kind of beer secondary fermentation and zero degree store sth. in a cellar technique |
| CN112094705A (en) * | 2020-09-15 | 2020-12-18 | 潍坊塘鹅精酿啤酒有限公司 | Three-pot beer brewing method |
| CN112094706B (en) * | 2020-10-14 | 2023-06-27 | 广州南沙珠江啤酒有限公司 | Belgium white beer and preparation method thereof |
| CN112210452A (en) * | 2020-10-27 | 2021-01-12 | 济南科润生物技术有限公司 | Preparation method of secondary fresh-keeping fermented beer |
| CN114525182A (en) * | 2022-03-31 | 2022-05-24 | 王金忠 | Two-way production technology in refined beer bottle |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4790993A (en) * | 1986-02-27 | 1988-12-13 | Paulaner-Savator-Thomasebraeu Ag | Process for the production of alcohol-free, yeast white beer |
| CN1058610A (en) * | 1991-08-02 | 1992-02-12 | 吉林省东丰县啤酒总厂 | Method for fermenting bottom wheat flour in brewing beer |
| CN1266889A (en) * | 1999-03-11 | 2000-09-20 | 王世龙 | Method for brewing health-care beer by secodary fermentation |
-
2008
- 2008-04-23 CN CN2008100155789A patent/CN101565662B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4790993A (en) * | 1986-02-27 | 1988-12-13 | Paulaner-Savator-Thomasebraeu Ag | Process for the production of alcohol-free, yeast white beer |
| CN1058610A (en) * | 1991-08-02 | 1992-02-12 | 吉林省东丰县啤酒总厂 | Method for fermenting bottom wheat flour in brewing beer |
| CN1266889A (en) * | 1999-03-11 | 2000-09-20 | 王世龙 | Method for brewing health-care beer by secodary fermentation |
Non-Patent Citations (3)
| Title |
|---|
| 李家飚.小麦啤酒生产工艺的研究.《啤酒科技》.2000,(第11期),第16-22页. * |
| 谢恩润.德国小麦啤酒生产工艺.《啤酒科技》.2000,(第09期),第5-9页. * |
| 逯家富等.小麦啤酒的生产工艺.《食品工业科技》.2006,第27卷(第06期),第190-196页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101565662A (en) | 2009-10-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101565662B (en) | Preparation method of beer by secondary fermentation in vessel | |
| JP6398135B2 (en) | Method for producing tea-based fermented beverages and dietary supplements | |
| CN103382425B (en) | Mixed strain fermented beer beverage and its preparation method | |
| CN102499356B (en) | Method for bottling and fermenting chopped hot peppers | |
| CN106190893B (en) | The preparation method and application of one plant of lactobacillus fermenti for being suitable for vinegar brewing and its bacterium powder | |
| CN106350465B (en) | One lactobacillus plantarum and the application in tune acid highly acidity rice wine production | |
| CN104498255A (en) | Rice sparkling wine and preparation method thereof | |
| CN103305432B (en) | Saccharomyces cerevisiae strain and application thereof | |
| CN103992896A (en) | Brewing method for aerated sparkling sake | |
| CN102181351B (en) | Coconut wine and brewing method thereof | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN105733890A (en) | Method for making sweet sparkling cider | |
| CN103045487B (en) | Bacterial strain for producing citric acid and method for fermenting and producing critic acid through fermentation of bacterial strain | |
| CN107653198A (en) | One plant of Kluyveromyces marxianus bacteria strain, its special culture media and its application for being used for the production of milk beer | |
| CN101560462B (en) | Method for brewing navel orange vinegar | |
| CN104651109A (en) | Fermentation method of banana-flavor beer | |
| CN107927743A (en) | A kind of preparation method for the ferment of sobering up that kudzuvine root juice that ferments obtains | |
| CN116769555A (en) | Production process of bubble yellow wine | |
| CN104745348B (en) | A kind of preparation method of hami melon flavor beer | |
| CN1036859C (en) | Preparation method of flavouring vinegar and acetic acid type beverage | |
| CN1565252A (en) | Fermented pepper ripening process using biofermentation agent | |
| CN104450482A (en) | Preparation method of waxberry vinegar | |
| KR101009295B1 (en) | A manufacturing method of non-sterilization makgeolli | |
| CN1594530A (en) | Technology for producing Rosa-roxburghii-Tratt dry type fermented fruit wine (dry red wine and dry white wine) | |
| CN105087280B (en) | A kind of big tank brewing method of modernization of the glutinous ginkgo low-alcohol rice wine of duck blood |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120111 Termination date: 20130423 |