CN102321512A - Cinnamomvine yellow wine and preparation process thereof - Google Patents
Cinnamomvine yellow wine and preparation process thereof Download PDFInfo
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- CN102321512A CN102321512A CN 201110308652 CN201110308652A CN102321512A CN 102321512 A CN102321512 A CN 102321512A CN 201110308652 CN201110308652 CN 201110308652 CN 201110308652 A CN201110308652 A CN 201110308652A CN 102321512 A CN102321512 A CN 102321512A
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Abstract
The invention discloses cinnamomvine yellow wine. The cinnamomvine yellow wine is prepared from the following raw materials in part by weight: 10 to 20 parts of cinnamomvine, 40 to 60 parts of rice, 20 to 30 parts of glutinous rice, 5 to 15 parts of millet, purified water in an amount which is 2 to 3 times the total weight of the raw materials, and an appropriate amount of uncooked material yellow wine yeast. The cinnamomvine yellow wine prepared by the process is high in nutritional value and has the effects of supplementing blood and beautifying, activating blood and dispelling cold, clearing and activating channels and collaterals, and tonifying qi and spleen.
Description
Technical field
The present invention relates to the field of brewageing of wine, be specially a kind of RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine and preparation technology thereof.
Background technology
RHIIZOMA DIOSCOREAE frOm Henan of China have the title of " bosom ginseng ", receives domestic and international people's popular welcome deeply.Especially also medicine characteristics of also eating of RHIIZOMA DIOSCOREAE frOm Henan of China, temperature compensation and not rapid, often food and the characteristic that do not stagnate, the world of medicine regards as supreme tonic by the successive dynasties.Compendium of Material Medica day its be: " kidney-nourishing gas, strengthening the spleen and stomach, stopping leak dysentery, the saliva that reduces phlegm, profit fur ".Show that according to pertinent data southern areas such as the Guangzhou of China, Fujian and Hong Kong, Macao, Taiwan were continuous ascendant trend to the demand of RHIIZOMA DIOSCOREAE frOm Henan of China in recent years, will become the indispensable good merchantable brand of people's daily life and presenting friends through the RHIIZOMA DIOSCOREAE frOm Henan of China product of deep processing.
Yellow rice wine enhances metabolism because of it can help blood circulation, has blood-enriching face-nourishing simultaneously, the dispelling cold of invigorating blood circulation, clearing and activating the channels and collaterals etc. act as China south consumers in general and like.The production unit of this project is an automatic filling machine, and throughput can satisfy the normal sale of this product for producing 10000 tons per year.The Along with people's standard of living improves constantly and to the generally attention of value of life, consumption idea is also in rapid variation.People are not quenched one's thirst to just not requiring full abdomen in the pursuit of wine article, drink, and the more important thing is the enjoyment of pursuing health care and spiritual grade.Cook wine and do a kind of life, spiritual demand exactly, do a kind of mode of life, preparing a kind of RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine then is an innovation in system wine field, also is a problem of needing solution badly simultaneously.
Summary of the invention
In order to overcome above-mentioned deficiency of the prior art, simultaneously also in order to satisfy people, especially be to be the demand of yellow rice wine of the RHIIZOMA DIOSCOREAE frOm Henan of China of main raw material with the RHIIZOMA DIOSCOREAE frOm Henan of China for yellow rice wine, the invention provides a kind of RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine and preparation technology thereof.
The objective of the invention is to realize like this:
A kind of RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine is formed according to the portion rate proportioning by following raw materials according: 10～20 parts of RHIIZOMA DIOSCOREAE frOm Henan of China, 40～60 parts in rice, 20～30 parts in glutinous rice, 5～15 parts of millets, pure water are 2～3 times of above-mentioned raw materials gross weight, and yellow wine yeast by uncooked material is an amount of.
Concrete step of preparation process is following:
(a) RHIIZOMA DIOSCOREAE frOm Henan of China is rinsed well, and warm water soaking is to soft and pulverize mashed back;
(b) foreign material in the rice are removed, cleaned and get final product for twice;
(c) with pure water with the distiller's yeast activation;
(d) starting material of handling well in the above-mentioned steps are put into the container of sterile-processed mistake, and added pure water, distiller's yeast successively, stir, temperature is controlled at below 35 ℃, with lactic acid adjustment pH value to 4.0～5.0;
(e) container is sealed, promptly get into fermentation stage, 25～35 ℃ of controlled temperature, yeast phase were generally 15～20 days;
(f) fermentation ends is promptly carried out squeeze and filter;
(g) carry out sterilising treatment after the filtration, adopt pasteurize, sterilization got final product under 80～85 ℃ in 30 minutes;
(h) sterilization after seal clarification up for safekeeping, can is finished product.
Positive beneficial effect: glutinous rice and rice that main raw material RHIIZOMA DIOSCOREAE frOm Henan of China that brewing yellow rice wine is used and pure white were handled.The rice of yellow rice wine brewage should the grain of rice pure white plentiful, size is neat, inclusion is few.Thousand seed weight is at 20～30 grams, and proportion is 1.40～1.42, and the starch content of rice is high more good more.Preferably use the soft rice that suction is fast, be prone to gelatinization and saccharification.The rice skin contains fat and protein, influences final product quality, should remove it through pure white (husk rice processing), and general requirement polished rice rate also can directly feed intake with rice to mark a round-grained rice or to mark two round-grained rice 90%.The sanitation and hygiene of brewing water meet the pure water of the standard of tap water.The RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine of this prepared is of high nutritive value, and has blood-enriching face-nourishing, an effect of the dispelling cold of invigorating blood circulation, clearing and activating the channels and collaterals, beneficial gas, invigorating the spleen.
Embodiment
Below in conjunction with concrete mode; The present invention is further described: a kind of RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine; Formed according to the portion rate proportioning by following raw materials according: 10～20 parts of RHIIZOMA DIOSCOREAE frOm Henan of China, 40～60 parts in rice, 20～30 parts in glutinous rice, 5～15 parts of millets, pure water are 2～3 times of above-mentioned raw materials gross weight, and yellow wine yeast by uncooked material is an amount of.
Concrete step of preparation process is following:
(a) RHIIZOMA DIOSCOREAE frOm Henan of China is rinsed well, and warm water soaking is to soft and pulverize mashed back;
(b) foreign material in the rice are removed, cleaned and get final product for twice;
(c) with pure water with the distiller's yeast activation;
(d) starting material of handling well in the above-mentioned steps are put into the container of sterile-processed mistake, and added pure water, distiller's yeast successively, stir, temperature is controlled at below 35 ℃, with lactic acid adjustment pH value to 4.0～5.0;
(e) container is sealed, promptly get into fermentation stage, 25～35 ℃ of controlled temperature, yeast phase were generally 15～20 days;
(f) fermentation ends is promptly carried out squeeze and filter;
(g) carry out sterilising treatment after the filtration, adopt pasteurize, sterilization got final product under 80～85 ℃ in 30 minutes;
(h) sterilization after seal clarification up for safekeeping, can is finished product.
Embodiment 1
(1) impurity removing: with used RHIIZOMA DIOSCOREAE frOm Henan of China, rice, glutinous rice, millet sieve, selection by winnowing, remove impurities in the above-mentioned raw materials.
(2) raw material cleans: 10 parts of used RHIIZOMA DIOSCOREAE frOm Henan of China, 40 parts in rice, 20 parts, 5 portions millets of glutinous rice are taken by weighing mixing.Clean with tap water, clean and get final product for twice; Gonorrhoea liquid can make wine liquid limpid.Take by weighing RHIIZOMA DIOSCOREAE frOm Henan of China and rinse well, warm water soaking is to soft and pulverize mashed back.
(3) distiller's yeast activation: with pure water with the distiller's yeast activation.
(4) cylinder that falls: the starting material of handling well are put into the container of sterile-processed mistake, and add the good distiller's yeast of activation, 2～3 times pure water successively; Stir, accomplish not conglomeration, scatter.Water temperature is controlled at below 30 ℃ when adding distiller's yeast, and water is regulated pH value 4.0.Hide with nonpoisonous and tasteless plastic cloth, with its sealing, in order to avoid foreign material get into.Be placed in the proving room and ferment.
(5) fermentation: promptly get into fermentation after mixing bent the completion, require the proving room temperature to be controlled at 25 ℃.0-8 hour is the primary fermentation phase, and the beer liquid level is tranquil, and idol has small bubbles to emerge.8-96 hour is lord ferment period; Beer stirs acutely, and a large amount of CO are arranged
2Gas is emerged, and with fizz sound, A strong smell assails the nostrils.Get into main fermentation stage and can whenever open the plastic cloth stirring once, note stirring apparatus cleanliness without any pollution and Personal hygiene at a distance from 12h.Inspection fermentation liquid article temperature requires to be controlled at 25--35 ℃ of scope.It is unsuitable excessive to pay special attention to the day and night temperature variation this moment, if night, temperature was reduced to below 25 ℃, then will be incubated, otherwise can influence fermentation; When the article temperature rose to 40 ℃, the air draft of then should windowing cooling was in order to avoid yeast early ageing.96 hours secondary fermentation mash bubbles are gradually by weakening by force, stir to slow down to stopping.Produce when mash has bubble, poor liquid separates change and is faint yellow clearly, and liquid level does not have floating poor, and loose sense is arranged after vinasse are firmly pinched, and the Primary Fermentation end promptly gets into the secondary fermentation phase, and the secondary fermentation phase was generally 10 days.
(6) squeeze and filter: after fermentation finished, the mash layering was obvious, and yeast sinks, so jelly is easy to squeezing less.Should be strict with the health of using appliance during squeeze and filter, disinfection.
(7) sterilization and disinfection: give birth to and carry out germicidal treatment immediately after yellow rice wine is squeezed out; Germ-resistant purpose is that the mikrobes such as yeast that give birth in the yellow rice wine are killed, and destroys remaining enzyme, and heat-sterilization can also make protein moiety sex change cohesion; Make finished wine more transparent, can also impel the aging of wine simultaneously.Utilize pasteurize to get final product in following 30 minutes at 80 ℃.
(8) seal clarification up for safekeeping: the yellow rice wine after the sterilization is stored with proper container, impels the further aging and clarification of yellow rice wine, makes rice wine flavor more mellow, delicious.Reserve temperature is 20 ℃.
(9) blend:, blend out the yellow rice wine of different flavours, style different wine storage time of the wine process rational proportion.
(10) can: the yellow rice wine of storage after blending after the essence filter, filling and sealing, packaging final prod.
Embodiment 2
(1) impurity removing: with used RHIIZOMA DIOSCOREAE frOm Henan of China, rice, glutinous rice, millet sieve, selection by winnowing, remove impurities in the above-mentioned raw materials.
(2) raw material cleans: 15 parts of used RHIIZOMA DIOSCOREAE frOm Henan of China, 50 parts in rice, 25 parts, 10 portions millets of glutinous rice are taken by weighing mixing.Clean with tap water, clean and get final product for twice; Gonorrhoea liquid can make wine liquid limpid.Take by weighing RHIIZOMA DIOSCOREAE frOm Henan of China and rinse well, warm water soaking is to soft and pulverize mashed back.
(3) distiller's yeast activation: with pure water with the distiller's yeast activation.
(4) cylinder that falls: the starting material of handling well are put into the container of sterile-processed mistake, and add the good distiller's yeast of activation, 2～3 times pure water successively; Stir, accomplish not conglomeration, scatter.Water temperature is controlled at 30 ℃ when adding distiller's yeast, and water is regulated pH value 4.5.Hide with nonpoisonous and tasteless plastic cloth, with its sealing, in order to avoid foreign material get into.Be placed in the proving room and ferment.
(5) fermentation: promptly get into fermentation after mixing bent the completion, require the proving room temperature to be controlled at 30 ℃.0-8 hour is the primary fermentation phase, and the beer liquid level is tranquil, and idol has small bubbles to emerge.8-96 hour is lord ferment period; Beer stirs acutely, and a large amount of CO are arranged
2Gas is emerged, and with fizz sound, A strong smell assails the nostrils.Get into main fermentation stage and can whenever open the plastic cloth stirring once, note stirring apparatus cleanliness without any pollution and Personal hygiene at a distance from 12h.Inspection fermentation liquid article temperature requires to be controlled at 25--35 ℃ of scope.It is unsuitable excessive to pay special attention to the day and night temperature variation this moment, if night, temperature was reduced to below 25 ℃, then will be incubated, otherwise can influence fermentation; When the article temperature rose to 40 ℃, the air draft of then should windowing cooling was in order to avoid yeast early ageing.96 hours secondary fermentation mash bubbles are gradually by weakening by force, stir to slow down to stopping.Produce when mash has bubble, poor liquid separates change and is faint yellow clearly, and liquid level does not have floating poor, and loose sense is arranged after vinasse are firmly pinched, and the Primary Fermentation end promptly gets into the secondary fermentation phase, and the secondary fermentation phase was generally 10 days.
(6) squeeze and filter: after fermentation finished, the mash layering was obvious, and yeast sinks, so jelly is easy to squeezing less.Should be strict with the health of using appliance during squeeze and filter, disinfection.
(7) sterilization and disinfection: give birth to and carry out germicidal treatment immediately after yellow rice wine is squeezed out; Germ-resistant purpose is that the mikrobes such as yeast that give birth in the yellow rice wine are killed, and destroys remaining enzyme, and heat-sterilization can also make protein moiety sex change cohesion; Make finished wine more transparent, can also impel the aging of wine simultaneously.Utilize pasteurize to get final product in following 30 minutes at 83 ℃.
(8) seal clarification up for safekeeping: the yellow rice wine after the sterilization is stored with proper container, impels the aging and clarification of yellow rice wine progress, makes rice wine flavor more mellow, delicious.Reserve temperature is about 20 ℃.
(9) blend:, blend out the yellow rice wine of different flavours, style different wine storage time of the wine process rational proportion.
(10) can: the yellow rice wine of storage after blending after the essence filter, filling and sealing, packaging final prod.
Embodiment 3
(1) impurity removing: with used RHIIZOMA DIOSCOREAE frOm Henan of China, rice, glutinous rice, millet sieve, selection by winnowing, remove impurities in the above-mentioned raw materials.
(2) raw material cleans: 20 parts of used RHIIZOMA DIOSCOREAE frOm Henan of China, 60 parts in rice, 30 parts, 15 portions millets of glutinous rice are taken by weighing mixing.Clean with tap water, clean and get final product for twice; Gonorrhoea liquid can make wine liquid limpid.Take by weighing RHIIZOMA DIOSCOREAE frOm Henan of China and rinse well, warm water soaking is to soft and pulverize mashed back.
(3) distiller's yeast activation: with pure water with the distiller's yeast activation.
(4) cylinder that falls: the starting material of handling well are put into the container of sterile-processed mistake, and add the good distiller's yeast of activation, 2～3 times pure water successively; Stir, accomplish not conglomeration, scatter.Water temperature is controlled at 30 ℃ when adding distiller's yeast, and water is regulated pH value 5.0.Hide with nonpoisonous and tasteless plastic cloth, with its sealing, in order to avoid foreign material get into.Be placed in the proving room and ferment.
(5) fermentation: promptly get into fermentation after mixing bent the completion, require the proving room temperature to be controlled at 35 ℃.0-8 hour is the primary fermentation phase, and the beer liquid level is tranquil, and idol has small bubbles to emerge.8-96 hour is lord ferment period; Beer stirs acutely, and a large amount of CO are arranged
2Gas is emerged, and with fizz sound, A strong smell assails the nostrils.Get into main fermentation stage and can whenever open the plastic cloth stirring once, note stirring apparatus cleanliness without any pollution and Personal hygiene at a distance from 12h.Inspection fermentation liquid article temperature requires to be controlled at 25--35 ℃ of scope.It is unsuitable excessive to pay special attention to the day and night temperature variation this moment, if night, temperature was reduced to below 25 ℃, then will be incubated, otherwise can influence fermentation; When the article temperature rose to 40 ℃, the air draft of then should windowing cooling was in order to avoid yeast early ageing.96 hours secondary fermentation mash bubbles are gradually by weakening by force, stir to slow down to stopping.Produce when mash has bubble, poor liquid separates change and is faint yellow clearly, and liquid level does not have floating poor, and loose sense is arranged after vinasse are firmly pinched, and the Primary Fermentation end promptly gets into the secondary fermentation phase, and the secondary fermentation phase was generally 10 days.
(6) squeeze and filter: after fermentation finished, the mash layering was obvious, and yeast sinks, so jelly is easy to squeezing less.Should be strict with the health of using appliance during squeeze and filter, disinfection.
(7) sterilization and disinfection: give birth to and carry out germicidal treatment immediately after yellow rice wine is squeezed out; Germ-resistant purpose is that the mikrobes such as yeast that give birth in the yellow rice wine are killed, and destroys remaining enzyme, and heat-sterilization can also make protein moiety sex change cohesion; Make finished wine more transparent, can also impel the aging of wine simultaneously.Utilize pasteurize to get final product in following 30 minutes at 85 ℃.
(8) seal clarification up for safekeeping: the yellow rice wine after the sterilization is stored with proper container, impels the further aging and clarification of yellow rice wine, makes rice wine flavor more mellow, delicious.Reserve temperature is about 20 ℃.
(9) blend:, blend out the yellow rice wine of different flavours, style different wine storage time of the wine process rational proportion.
(10) can: the yellow rice wine of storage after blending after the essence filter, filling and sealing, packaging final prod.
Glutinous rice and rice that main raw material RHIIZOMA DIOSCOREAE frOm Henan of China that this RHIIZOMA DIOSCOREAE frOm Henan of China brewing yellow rice wine is used and pure white were handled.The rice of yellow rice wine brewage should the grain of rice pure white plentiful, size is neat, inclusion is few.Thousand seed weight is at 20～30 grams, and proportion is 1.40～1.42, and the starch content of rice is high more good more.Preferably use the soft rice that suction is fast, be prone to gelatinization and saccharification.The rice skin contains fat and protein, influences final product quality, should remove it through pure white (husk rice processing), and general requirement polished rice rate also can directly feed intake with rice to mark a round-grained rice or to mark two round-grained rice 90%.The sanitation and hygiene of brewing water meet the pure water of the standard of tap water.The RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine of this prepared is of high nutritive value, and has blood-enriching face-nourishing, an effect of the dispelling cold of invigorating blood circulation, clearing and activating the channels and collaterals, beneficial gas, invigorating the spleen.
Above embodiment only is used to explain preferred implementation of the present invention; But the present invention is not limited to above-mentioned embodiment; In the ken that said field those of ordinary skill is possessed; Any modification of being done within spirit of the present invention and the principle, be equal to and substitute and improvement etc., it all should be encompassed within the technical scheme scope that the present invention asks for protection.
Claims (2)
1. RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine, formed according to the portion rate proportioning by following raw materials according: 10～20 parts of RHIIZOMA DIOSCOREAE frOm Henan of China, 40～60 parts in rice, 20～30 parts in glutinous rice, 5～15 parts of millets, pure water are 2～3 times of above-mentioned raw materials gross weight, and yellow wine yeast by uncooked material is an amount of.
2. a kind of RHIIZOMA DIOSCOREAE frOm Henan of China yellow rice wine as claimed in claim 1 is characterized in that, concrete step of preparation process is following:
(a) RHIIZOMA DIOSCOREAE frOm Henan of China is rinsed well, and warm water soaking is to soft and pulverize mashed back;
(b) foreign material in the rice are removed, cleaned and get final product for twice;
(c) with pure water with the distiller's yeast activation;
(d) starting material of handling well in the above-mentioned steps are put into the container of sterile-processed mistake, and added pure water, distiller's yeast successively, stir, temperature is controlled at below 35 ℃, with lactic acid adjustment pH value to 4.0～5.0;
(e) container is sealed, promptly get into fermentation stage, 25～35 ℃ of controlled temperature, yeast phase were generally 15～20 days;
(f) fermentation ends is promptly carried out squeeze and filter;
(g) carry out sterilising treatment after the filtration, adopt pasteurize, sterilization got final product under 80～85 ℃ in 30 minutes;
(h) sterilization after seal clarification up for safekeeping, can is finished product.
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| CN 201110308652 CN102321512A (en) | 2011-10-13 | 2011-10-13 | Cinnamomvine yellow wine and preparation process thereof |
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| CN 201110308652 CN102321512A (en) | 2011-10-13 | 2011-10-13 | Cinnamomvine yellow wine and preparation process thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102816670A (en) * | 2012-09-12 | 2012-12-12 | 付桂明 | Method for preparing Rui chang yam white wine |
| CN102827729A (en) * | 2012-09-26 | 2012-12-19 | 赵红丽 | Chinese yam liquor and brewing method thereof |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN102864059A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Full-juice fermented yam wine and preparation method thereof |
| CN102899230A (en) * | 2012-09-13 | 2013-01-30 | 河南聚珍酒厂有限公司 | Chinese yam yellow rice wine and preparation process thereof |
| CN103013739A (en) * | 2012-10-19 | 2013-04-03 | 南宁市那楼淮山产业化专业合作社 | Dioscorea opposite wine and technology for making same |
| CN103289865A (en) * | 2013-06-15 | 2013-09-11 | 刘永 | A processing method for nostoc sphaeroides rice wine |
| CN103555496A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Chinese yam distiller's yeast |
| CN103666904A (en) * | 2012-09-17 | 2014-03-26 | 怀山堂生物科技股份有限公司 | Method for preparing Chinese yam millet wine |
| CN103710218A (en) * | 2013-11-14 | 2014-04-09 | 万载县辉明酒厂 | Purple yam rice wine and preparation method thereof |
| CN103981048A (en) * | 2014-04-30 | 2014-08-13 | 河南科技大学 | Production method of Huai Chinese yam yellow rice wine |
| CN104130902A (en) * | 2014-08-07 | 2014-11-05 | 河南聚珍农业科技发展有限公司 | Chinese yam yellow wine and preparation process thereof |
| CN106119036A (en) * | 2016-08-29 | 2016-11-16 | 成都巨龙生物科技股份有限公司 | The preparation method of Monas cuspurpureus Went rice wine |
| CN106497742A (en) * | 2016-10-18 | 2017-03-15 | 白友林 | A kind of health-care white spirit and preparation method thereof |
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| CN102864059B (en) * | 2012-09-06 | 2014-07-23 | 周长生 | Full-juice fermented yam wine and preparation method thereof |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN102864059A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Full-juice fermented yam wine and preparation method thereof |
| CN102864060B (en) * | 2012-09-06 | 2014-08-20 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN102816670A (en) * | 2012-09-12 | 2012-12-12 | 付桂明 | Method for preparing Rui chang yam white wine |
| CN102899230A (en) * | 2012-09-13 | 2013-01-30 | 河南聚珍酒厂有限公司 | Chinese yam yellow rice wine and preparation process thereof |
| CN103666904B (en) * | 2012-09-17 | 2015-06-10 | 怀山堂生物科技股份有限公司 | Method for preparing Chinese yam millet wine |
| CN103666904A (en) * | 2012-09-17 | 2014-03-26 | 怀山堂生物科技股份有限公司 | Method for preparing Chinese yam millet wine |
| CN102827729A (en) * | 2012-09-26 | 2012-12-19 | 赵红丽 | Chinese yam liquor and brewing method thereof |
| CN103013739A (en) * | 2012-10-19 | 2013-04-03 | 南宁市那楼淮山产业化专业合作社 | Dioscorea opposite wine and technology for making same |
| CN103289865A (en) * | 2013-06-15 | 2013-09-11 | 刘永 | A processing method for nostoc sphaeroides rice wine |
| CN103555496A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Chinese yam distiller's yeast |
| CN103555496B (en) * | 2013-09-25 | 2016-07-06 | 安徽乐天酿酒有限公司 | A kind of Rhizoma Dioscoreae distillers yeast |
| CN103710218A (en) * | 2013-11-14 | 2014-04-09 | 万载县辉明酒厂 | Purple yam rice wine and preparation method thereof |
| CN103981048A (en) * | 2014-04-30 | 2014-08-13 | 河南科技大学 | Production method of Huai Chinese yam yellow rice wine |
| CN103981048B (en) * | 2014-04-30 | 2016-04-27 | 河南科技大学 | A kind of production method of Chinese yam millet wine |
| CN104130902A (en) * | 2014-08-07 | 2014-11-05 | 河南聚珍农业科技发展有限公司 | Chinese yam yellow wine and preparation process thereof |
| CN104130902B (en) * | 2014-08-07 | 2015-11-04 | 河南聚珍农业科技发展有限公司 | A kind of Chinese yam millet wine and preparation technology thereof |
| CN106119036A (en) * | 2016-08-29 | 2016-11-16 | 成都巨龙生物科技股份有限公司 | The preparation method of Monas cuspurpureus Went rice wine |
| CN106497742A (en) * | 2016-10-18 | 2017-03-15 | 白友林 | A kind of health-care white spirit and preparation method thereof |
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Application publication date: 20120118 |