CN102925311B - Production method of grape wine - Google Patents
Production method of grape wine Download PDFInfo
- Publication number
- CN102925311B CN102925311B CN201210468165.2A CN201210468165A CN102925311B CN 102925311 B CN102925311 B CN 102925311B CN 201210468165 A CN201210468165 A CN 201210468165A CN 102925311 B CN102925311 B CN 102925311B
- Authority
- CN
- China
- Prior art keywords
- juice
- grape
- ageing
- production
- wine
- 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
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 27
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 27
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000014101 wine Nutrition 0.000 title claims abstract description 19
- 240000006365 Vitis vinifera Species 0.000 title 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 241000219095 Vitis Species 0.000 claims abstract description 26
- 238000003483 aging Methods 0.000 claims abstract description 21
- 230000032683 aging Effects 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 19
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 235000019674 grape juice Nutrition 0.000 claims abstract description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004821 distillation Methods 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 238000012856 packing Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims abstract description 5
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000005374 membrane filtration Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 31
- 235000015096 spirit Nutrition 0.000 claims description 12
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 238000004332 deodorization Methods 0.000 claims description 3
- 238000000151 deposition Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000011084 recovery Methods 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 238000010563 solid-state fermentation Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 238000005292 vacuum distillation Methods 0.000 claims description 3
- 235000011089 carbon dioxide Nutrition 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 150000001298 alcohols Chemical class 0.000 abstract description 5
- 239000000470 constituent Substances 0.000 abstract description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 abstract 3
- 241000219094 Vitaceae Species 0.000 abstract 2
- 235000021021 grapes Nutrition 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000001376 precipitating effect Effects 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 101001077673 Homo sapiens Voltage-gated hydrogen channel 1 Proteins 0.000 description 2
- 102100025443 Voltage-gated hydrogen channel 1 Human genes 0.000 description 2
- 235000020057 cognac Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- UPLPHRJJTCUQAY-WIRWPRASSA-N 2,3-thioepoxy madol Chemical compound C([C@@H]1CC2)[C@@H]3S[C@@H]3C[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@](C)(O)[C@@]2(C)CC1 UPLPHRJJTCUQAY-WIRWPRASSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a production method of grape wine, which comprises the steps as follows: firstly, feeding ripe and non-decayed grapes in a front fermentation tank after the ripe and non-decayed grapes are destemmed and broken; secondly, adding pectase and carbon dioxide in the front fermentation tank, extracting juice after clarifying and precipitating, and filling the juice in a rear fermentation tank; thirdly, adding a strain and a nutriment in the rear fermentation tank, carrying out temperature control cultivation till the saccharification is finished, and pouring and injecting the juice into an ageing area for storage and ageing; fourthly, enabling aged normal juice to enter into a raw material storage tank of a rectifying tower; fifthly, pre-heating the normal juice through a material inlet/outlet heat exchanger and then injecting the normal juice into a distributor at the middle section of the rectifying tower for distillation, separating out grape spirit and alcohol-free grape juice beverage; sixthly, blending, ageing and freezing the grape spirit, and causing the grape spirit to enter into a filling area after membrane filtration; and seventhly, packing and storing after detecting. The production method has the advantages that methanol, formaldehyde and the like are separated out; and low temperature ensures effective constituents and original taste and flavour of wine, and ensures the quality of higher alcohols and alcohol-free grape normal juice.
Description
Technical field
The present invention relates to technical field of producing vinous.
Background technology
China's grape wine starts so far from 1892 Nian Zhangyu companies, all production white wines, red wine, extraordinary ethanol content vinous are all less than surpassing 24 degree, emergence along with world's liquor, the VSOP obtaining after fermented distilled with Fructus Vins juice (VERY SUPERIOR OLD PALE, VSOP) alcoholic strength is in 35-40 degree left and right.Adopt tower distillation brandy to be adopted by countries in the world, in still-process, different according to the polarity of volatilization goods and materials, wherein a part intactly enters effluent liquid (higher alcohols), a part changes into lactic acid second fat fourth two fat, benzene 2 second fat, or yeast discharges fatty acid ethyl ester macromole lipid acid, domestic all production cognac manufacturing enterprise adopts the interval type distillation mode of going " wine is pinched tail wine ", in operating process, be difficult to control flow, Heating temperature, and control flow and Heating temperature are to cognac, production plays decisive role, again because distillation temperature is more than 70 degree, havoc the nutritive ingredient of original grape juice, cause taste souring vinous, the smell is awful.The alcohol-free degree Normal juice of all factories after extracting alcohol, because process technology limit is all made discharge of wastewater, has a strong impact on environment, has also caused loss to enterprise.
Summary of the invention
The object of this invention is to provide and a kind ofly in producing technical process vinous, adopt new cryogenic distillation method, extract nutrition and medicine price cheating value that higher alcohols (alcohol) retains original grape juice, solve grape fermentation Normal juice separating-purifying core technology.
The object of the invention is to be achieved through the following technical solutions:
Production of Wine method of the present invention, the method comprises:
Step 1: maturation is carried out to destemming fragmentation without the grape of decayed fruit, by spiral pump, material is sent into prefermentor;
Step 2: to adding polygalacturonase and carbonic acid gas in prefermentor, get juice after clarification precipitation and enter secondary fermentation tank;
Step 3: add bacterial classification and nutrient substance in secondary fermentation tank, temperature control is cultivated to saccharification and finished, and pours in down a chimney into ageing district and deposits ageing;
Step 4: the Normal juice after ageing is entered to rectifying tower raw material and deposit tank;
Step 5: by turnover material heat exchanger, Normal juice is carried out to preheating, inject the sparger distillation of rectifying tower stage casing with fresh feed pump and after metering, isolate the grape juice beverage of grape spirits and soft degree;
Step 6: grape spirits is blent, entered filling district after ageing, freezing treatment, membrane filtration;
Step 7: packing, detects warehouse-in.
Concrete, in above-mentioned step 2, also comprise:
Step 21: with squeezing machine, the skin slag staying after clarifying is got to juice, juice enters prefermentor;
Step 22: grape white wine is got in the Pi Zharu solid state fermentation district steaming of getting after juice.
As preferably, in above-mentioned step 3, in secondary fermentation tank, with 25～27 ℃ of constant temperature, cultivate 30 days, pour in down a chimney that into ageing district, to deposit the ageing cycle be 6 months.
As preferably, in above-mentioned step 5, also comprise:
Step 51: adopt in tower and clamp the section of heating, constant temperature zone, condensation segment, sectional temperature-controlled;
Step 52: vacuum pump extracting vacuum, carry out low-temperature distillation, separated methyl alcohol, formaldehyde, potato spirit are added to and in Water-ring vacuum injector, carry out timing recovery with the vacuum extracting.
As preferably, in above-mentioned step 5, adopt continuously feeding mode, according to the difference of molecule proportion and boiling point between material different components, segmentation separating high-purity grape spirits, the original grape juice of soft degree outputs to finished pot through pump at the bottom of tower.
As preferably, in above-mentioned step 5, adopt Stainless Steel Cloth structured packing, sparger, collector, the long-range measuring point of constant temperature, pressure-measuring-point, liquid level measuring point and vacuum tightness pressure-measuring-point are set.
As preferably, to soft degree Normal juice in going out tower flow process, carry out freezing treatment, and sealing is preserved.
As preferably, after blending, above-mentioned step 6 pair grape spirits carries out deodorization, depickling and removing carbon dioxide impurity.
As preferably, in above-mentioned step 6, adopt 1 micron membranes to filter.
The useful technique effect that technique scheme of the present invention reaches: adopt low-temperature fractionating tower distillation technique, the materials such as the harmful methyl alcohol of sub-department, formaldehyde, guarantee to drink safety; Low temperature has guaranteed effective constituent and the genuineness of wine; In the technical process of sealing, distill higher alcohols, avoid air, personnel or the pollution of other implements to material, guaranteed the quality of higher alcohols and nonalcoholic original grape juice, made nonalcoholic original grape juice can make grape juice beverage, avoided waste and contaminate environment.
Embodiment
Disclosed all features in this specification sheets, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Disclosed arbitrary feature in this specification sheets (comprising any accessory claim, summary), unless narration especially all can be replaced by other equivalences or the alternative features with similar object.That is,, unless narration especially, each feature is an example in a series of equivalences or similar characteristics.
A kind of disclosed Production of Wine method in embodiments of the invention, the method comprises following step:
Step 1: maturation is carried out to destemming fragmentation without the grape of decayed fruit, by spiral pump, the material after fragmentation is sent into prefermentor;
Step 2: material and auxiliary material are stirred, to adding polygalacturonase in the material of prefermentor, and to injecting carbon dioxide in prefermentor, clarify and get juice after precipitation and enter secondary fermentation tank;
Step 3: add bacterial classification and nutrient substance in secondary fermentation tank, temperature control is cultivated to saccharification and finished, and pours in down a chimney into ageing district and deposits ageing;
Step 4: the Normal juice after ageing is entered to rectifying tower raw material and deposit tank; After entering rectifying tower raw material and depositing tank, just can pass through follow-up distillation process; Rectifying tower raw material is deposited between tank and rectifying tower and is connected by pipeline, therefore can avoid air and the pollution of personnel to material.
Step 5: by turnover material heat exchanger, Normal juice is carried out to preheating, inject the sparger distillation of rectifying tower stage casing with fresh feed pump and after metering, isolate the grape juice beverage of grape spirits and soft degree;
Step 6: grape spirits is blent, entered filling district after ageing, freezing treatment, membrane filtration;
Step 7: packing, detects warehouse-in.
As preferably, above-mentioned step 2 also comprises:
Step 21: with squeezing machine, the skin slag staying after clarifying is got to juice, juice enters prefermentor;
Step 22: grape white wine is got in the solid-state Pi Zharu solid state fermentation district steaming of getting after juice.
As preferably, in above-mentioned step 3, in secondary fermentation tank, with 25～27 ℃ of constant temperature, cultivate 30 days, in ageing district, depositing the ageing cycle is 6 months., through measuring and calculating and experiment for a long time, and through industrial production, material to be carried out cultivating after 30 days with 25～27 ℃ of constant temperature, the saccharification of material is more complete, i.e. and saccharification finishes.
As preferably, above-mentioned step 5 also comprises:
Step 51: adopt in tower and clamp the section of heating, constant temperature zone, condensation segment, sectional temperature-controlled;
Step 52: vacuum pump extracting vacuum, carry out low-temperature distillation, separated methyl alcohol, formaldehyde, potato spirit are added to and in Water-ring vacuum injector, carry out timing recovery with the vacuum extracting.Reclaim methyl alcohol, formaldehyde, fusel wet goods objectionable impurities, avoid human body to damage.
As preferably, above-mentioned step 5 adopts continuously feeding mode, according to the difference of molecule proportion and boiling point between material different components, and segmentation separating high-purity grape spirits, the original grape juice of soft degree outputs to finished pot through pump at the bottom of tower.
As preferably, above-mentioned step 5 adopts Stainless Steel Cloth structured packing, and sparger, collector, the long-range measuring point of constant temperature, pressure-measuring-point, liquid level measuring point and vacuum tightness pressure-measuring-point are set.
As preferably, above-mentioned to soft degree Normal juice in going out tower flow process, carry out freezing treatment, and sealing is preserved.Nonalcoholic original grape juice is wanted freezing treatment in going out tower flow process, and airtight sealing up for safekeeping, prevents secondary pollution.
As preferably, above-mentioned step 6 pair grape spirits carries out deodorization, depickling and removing carbon dioxide impurity after blending.As preferably, in above-mentioned step 6, adopt 1 micron membranes to filter.
The present invention is not limited to aforesaid embodiment.The present invention expands to any new feature or any new combination disclosing in this manual, and the arbitrary new method disclosing or step or any new combination of process.
Claims (9)
1. a Production of Wine method, is characterized in that, the method comprises:
Step 1; Maturation is carried out to destemming fragmentation without the grape of decayed fruit, by spiral pump, material is sent into prefermentor;
Step 2: to adding polygalacturonase and carbonic acid gas in prefermentor, get juice after clarification precipitation and enter secondary fermentation tank;
Step 3: add bacterial classification and nutrient substance in secondary fermentation tank, temperature control is cultivated to saccharification and finished, and pours in down a chimney into ageing district and deposits ageing;
Step 4: the Normal juice after ageing is entered to rectifying tower raw material and deposit tank;
Step 5: by turnover material heat exchanger, Normal juice is carried out to preheating, inject the sparger distillation of rectifying tower stage casing with fresh feed pump and after metering, isolate the grape juice beverage of grape spirits and soft degree;
Step 6: grape spirits is blent, entered filling district after ageing, freezing treatment, membrane filtration;
Step 7: packing, detect warehouse-in,
Wherein, affiliated step 5 also comprises:
Step 51: adopt in tower and clamp the section of heating, constant temperature zone, condensation segment, sectional temperature-controlled;
Step 52: vacuum pump extracting vacuum, carry out low-temperature distillation, separated methyl alcohol, formaldehyde, potato spirit are added to and in Water-ring vacuum injector, carry out timing recovery with the vacuum extracting.
2. Production of Wine method according to claim 1, is characterized in that, step 2 also comprises:
Step 21: with squeezing machine, the skin slag staying after clarifying is got to juice, juice enters prefermentor;
Step 22: grape white wine is got in the Pi Zharu solid state fermentation district steaming of getting after juice.
3. Production of Wine method according to claim 1 and 2, is characterized in that, in step 3, in secondary fermentation tank, with 25～27 ℃ of constant temperature, cultivates 30 days.
4. Production of Wine method according to claim 1 and 2, is characterized in that, in step 3, in ageing district, depositing the ageing cycle is 6 months.
5. Production of Wine method according to claim 1, it is characterized in that, step 5 adopts continuously feeding mode, according to the difference of molecule proportion and boiling point between material different components, segmentation separating high-purity grape spirits, the original grape juice of soft degree outputs to finished pot through pump at the bottom of tower.
6. Production of Wine method according to claim 1, is characterized in that, step 5 adopts Stainless Steel Cloth structured packing, and sparger, collector, the long-range measuring point of constant temperature, pressure-measuring-point, liquid level measuring point and vacuum tightness pressure-measuring-point are set.
7. Production of Wine method according to claim 1 or 5, is characterized in that, to soft degree Normal juice in going out tower flow process, carry out freezing treatment, and sealing is preserved.
8. Production of Wine method according to claim 1, is characterized in that, step 6 pair grape spirits carries out deodorization, depickling and removing carbon dioxide impurity after blending.
9. Production of Wine method according to claim 1, is characterized in that, adopts 1 micron membranes to filter in step 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468165.2A CN102925311B (en) | 2012-11-19 | 2012-11-19 | Production method of grape wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468165.2A CN102925311B (en) | 2012-11-19 | 2012-11-19 | Production method of grape wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102925311A CN102925311A (en) | 2013-02-13 |
| CN102925311B true CN102925311B (en) | 2014-09-17 |
Family
ID=47640243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210468165.2A Expired - Fee Related CN102925311B (en) | 2012-11-19 | 2012-11-19 | Production method of grape wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102925311B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865707B (en) * | 2014-02-27 | 2015-09-16 | 湖北武当红农业科技股份有限公司 | Brewage Romanet Grape Root wine novel technique method |
| CN105482935A (en) * | 2014-09-19 | 2016-04-13 | 厦门圣尼诺生物科技有限公司 | Orange wine preparation method |
| CN105167067A (en) * | 2015-10-10 | 2015-12-23 | 桓仁易和酒业有限公司 | Method for producing sugar-free and alcohol-free grape juice |
| CN106635704A (en) * | 2016-12-29 | 2017-05-10 | 宁夏职业技术学院 | Method for producing distilled liquor from glutinous rice and grape peel pomace |
| CN110804512A (en) * | 2019-12-09 | 2020-02-18 | 杭州公望酒业有限公司 | Production method of pure-juice grape white spirit |
| CN113512477A (en) * | 2021-07-08 | 2021-10-19 | 吐鲁番市雅尔香酒庄有限公司 | Production method of grape wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101082018A (en) * | 2006-06-01 | 2007-12-05 | 汪海林 | Production method of yellow rice wine |
| CN101962603A (en) * | 2009-07-24 | 2011-02-02 | 石河子大学 | Process for brewing high-degree aromatic grape spirit |
| CN102286315A (en) * | 2011-08-19 | 2011-12-21 | 司燕燕 | Preparation method of fruit brandy |
-
2012
- 2012-11-19 CN CN201210468165.2A patent/CN102925311B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101082018A (en) * | 2006-06-01 | 2007-12-05 | 汪海林 | Production method of yellow rice wine |
| CN101962603A (en) * | 2009-07-24 | 2011-02-02 | 石河子大学 | Process for brewing high-degree aromatic grape spirit |
| CN102286315A (en) * | 2011-08-19 | 2011-12-21 | 司燕燕 | Preparation method of fruit brandy |
Non-Patent Citations (2)
| Title |
|---|
| 巨峰葡萄白兰地的研制;李明亮;《大连轻工业学院学报》;20070630;第26卷(第2期);第132-135页 * |
| 李明亮.巨峰葡萄白兰地的研制.《大连轻工业学院学报》.2007,第26卷(第2期),第132-135页. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102925311A (en) | 2013-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102925311B (en) | Production method of grape wine | |
| CN101760378B (en) | Method for producing compound rum from sugarcane juice and sugarcane molasses | |
| CN104232390B (en) | Brewing method for grape wine | |
| CN102173488B (en) | Method for recycling rice milk | |
| CN102250726A (en) | Lychee liqueur and brewing method thereof | |
| CN101402904B (en) | Longan fermented distilled liquor | |
| CN102952665B (en) | Method for producing heavy rum by low-concentration syrup | |
| CN103952265A (en) | Gorgon fruit wine and preparation method thereof | |
| CN101323825B (en) | Method for preparing sugarcane brandy | |
| CN103834520A (en) | Grape healthcare wine | |
| CN101857830A (en) | Method for preparing eel polypeptide wine | |
| CN105602816A (en) | Method for accelerating aging of rum by means of micro-oxygenation and oak chip addition | |
| CN101085955B (en) | Bamboo juice brewing wine and preparing method thereof | |
| CN108504481A (en) | A kind of production method and gained beer Spirit assembled alcoholic drinks of beer Spirit assembled alcoholic drinks | |
| CN102994304B (en) | Fermentation method and production method of liquor | |
| CN104745348B (en) | A kind of preparation method of hami melon flavor beer | |
| CN103865741B (en) | Method for preparing high-degree liquid state white spirit by using yellow rice wine | |
| CN103642640B (en) | A kind of preparation method of lichee brandy | |
| CN104830636A (en) | Production technology of dry red wine with red dates | |
| US20140212542A1 (en) | Method For Producing Gluten-Free Vodka From Gluten Sources | |
| CN104232454B (en) | The method producing whiskey with waste yeast in beer production | |
| CN103666994B (en) | Method for ultrasonic wave assisted debittering of litchi liquor | |
| CN110669627A (en) | Method for preparing rice-flavor liquor and rice vinegar from yellow wine | |
| CN111235001A (en) | Production process of efficient vinasse residual liquid alcohol-brewed aromatic vinegar | |
| Sellmer-Wilsberg | Wine and grape vinegars |
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 | ||
| ASS | Succession or assignment of patent right |
Owner name: SHAOXING GUOXI WINE BREWING CO., LTD. Free format text: FORMER OWNER: WANG YAPING Effective date: 20140903 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 312000 SHAOXING, ZHEJIANG PROVINCE TO: 312025 SHAOXING, ZHEJIANG PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20140903 Address after: 312025 Zhejiang Province, Shaoxing city Keqiao district labor Qianqing Town Village Patentee after: Shaoxing state Wine Brewing Co., Ltd. Address before: 312000, No. 1 West Zhai Road, Yue City, Zhejiang, Shaoxing Patentee before: Wang Yaping |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140917 Termination date: 20201119 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |