CN104312897A - Device for producing specially-scented seasoning wine from distillers' grains and seasoning wine producing method - Google Patents
Device for producing specially-scented seasoning wine from distillers' grains and seasoning wine producing method Download PDFInfo
- Publication number
- CN104312897A CN104312897A CN201410631420.XA CN201410631420A CN104312897A CN 104312897 A CN104312897 A CN 104312897A CN 201410631420 A CN201410631420 A CN 201410631420A CN 104312897 A CN104312897 A CN 104312897A
- Authority
- CN
- China
- Prior art keywords
- wine
- vinasse
- fermentation
- tail
- odor type
- 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.)
- Granted
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides a device for producing specially-scented seasoning wine from distillers' grains and a seasoning wine producing method. The distillers' grains are used as raw materials. The device comprises a fermentation pit and an ending water wine extracting device, wherein the fermentation pit is provided with a non-mud and non-stone pit wall, and a protective layer is arranged at the bottom of the fermentation pit; the ending water wine extracting device comprises a wine extractor and a cooling device. The device comprising the fermentation device and the wine extracting device extracts the wine by the wine extracting device after fermenting the distillers' grains by the fermentation device. The total ester content of the produced specially-scented seasoning wine reaches more than 3.0 g/L, the ethyl acetate content is more than 1.0 g/L, and the rate of extracting the wine from the distillers' grains is greatly improved, so that great economic benefit is produced.
Description
technical field:
The invention belongs to brewed spirit device and method field, relate to a kind of vinasse that utilize and produce the device of special odor type flavouring wine and the method for production flavouring wine thereof.
background technology:
Liquor industry is China's conventional industries, and be national industry with Chinese characteristics and traditional genetic engineering industry, liquor industry also brings the problem of waste vinasse while promoting economic boom.Chinese liquor distiller grains is the residue of raw material after solid state fermentation, distillation extraction alcohol with Chinese sorghum, wheat, corn, cereal etc.According to statistics, China's brewed spirit industry produce every year about 2,500 ten thousand tons vinasse (Li Xinshe, Lu Bushi. distills ' grains replaces rice bran to produce the Effect disquisition [J] of little song. wine brewing, 2006(7): 65-66.).Chinese liquor distiller grains acidity is large, moisture content is more than 65%, very easily corrupt and not easily store, if arbitrarily abandon or burn, can to environment cause severe contamination (Shi Anhui. the status and progress [J] of domestic Liquor-making industry solid distillers' grains environmental and ecologicalization utilization. China brewages, 2006(3): 4-6.), on the other hand, remaining starch of failing to utilize completely in Chinese liquor distiller grains, the protein of enrichment, meta-bolites amino acid, VITAMIN, mineral element, Mierocrystalline cellulose, nutritive substance (the Wuzhong meetings such as nitrogen-free extract and the residual body of microorganism, Liu Qingbo, Liu Zhengan. the research [J] of Chinese liquor distiller grains " zero release ". Food science, 2008, 29(8) 201-204.), if it can be fully utilized timely and effectively, both the problem of environmental pollution had been solved, can save food again, reduce production cost, and then obtain significantly economic results in society (Li Zhengyi. distillers ' grains comprehensive utilizating research [J]. Beijing Technology and Business University report, 2003 (1): 9-13).
In traditional liquor solid ferment process, the most of starch in liquor-making raw material is utilized, but still has certain starch to remain in Chinese liquor distiller grains, Crude starch 10%-13%, simultaneously also residual more protein, crude protein 10%-16% and fat, crude fat 3.83%-8.04% and robust fibre 18%-24%.(Wang Zhaoying, Xiao Min. the comprehensive utilization of Chinese liquor distiller grains and development prospect [J] thereof. brewing science and technology, 2004 (1): 65-67.).In vinasse, in residual starch, fermentability starch content is also very high, reaches 2%-3% (ZL201210212204.2 " in vinasse Fermentation determination method for fermentable starch " & ZL201210212260.6 " in vinasse fermentability amylorrhexis measuring method ").
The utilization of current Chinese liquor distiller grains, 1, main traditional Land use systems of Chinese liquor distiller grains is as animal-feed, by microbiobacterial agent process solid spirit vinasse improve protein content and digestibility in feed (Wang Yuhong, fourth Double Ninth Festival, Zhang Kechang, etc.Take distiller's grain as the optimization [J] of the processing condition of the fermentative production single cell protein of matrix.Wine brewing, 2002.29(5).
Circular agriculture is a kind of modern agriculture Economic Development Mode effectively utilizing waste, by product resource and protection of the environment; it is mainly through undergoing technological transformation to conventional industries; reduce resource consumption and waste discharge to greatest extent, with protection of the environment and the promotion sustainable development of socio-economy.Developing a circular economy is implement a scientific outlook on development, and advances China's economic restructuring, transforms mode of economic growth, the inevitable choice of taking a new road to industrialization.Developing Circulation Economy, just more and more becomes common recognition and the action of the whole society.
By technological transformation, directly utilize the fresh grain stillage being rich in flavour substances and fermentability starch to carry out production flavouring wine, improve added value of product, and solve Liquor-making Enterprises & waste discharge problem.Not only can improve technical study level and the production level of China's liquor industry, the production model of recycling economy can also be set up in traditional industries with Chinese characteristics, play exemplary role, there is far-reaching economy and social effect.Meanwhile, to competitive power in raising industry, promote that the industrial upgrading of China's agricultural, food-processing industry is significant.
Produce vinasse wine, have certain residual starch in vinasse, therefore can be again fermented into vinasse wine.Zhao Dong etc. are by adding forced fermentation bacterial strain, the saccharifying enzyme of 60U/g, the koji powder of 6 ‰ and the prozyme of 5 ‰, carry out forced fermentation and produce multiple arrack, fermentation time is 35 days, produce the many and best (Zhao Dong of vinosity of wine, Peng Zhiyun, Niu Guangjie, Deng. the research [J] of forced fermentation vinasse regenerative ratio white wine. China brewages, 2011(2) 147-149). the cellulase that have studied also had is improving the effect (Qin Guangli in Chinese liquor distiller grains fermentation product wine efficiency, Guo Kunliang, Wang Qiang, Deng. cellulase is to Chinese liquor distiller grains research of utilization [J]. brewing science and technology, 2009(4) 34-35).
Utilize the equipment configuration structure of vinasse production flavouring wine single at present, or use single device to carry out production and directly carry out steaming wine as only used wine tail to carry drinking vessel, or use existing fermenting tank for fermentation, use this device single to carry out the fermentation efficiency of fermentative production to vinasse low, vinasse are particularly utilized to produce special odor type flavouring wine, the existing device being only wine tail carries drinking vessel is utilized to carry out the poor effect of producing, the little liquor output rate affecting vinasse of input-output ratio, thus affect production economy benefit.
summary of the invention:
The invention provides a kind of vinasse that utilize and produce the device of special odor type flavouring wine and the method for production flavouring wine thereof, it comprises fermentation unit and carries wine device, to vinasse after fermentation unit fermentation, carry wine device through wine tail again to carry out carrying wine, make the special odor type flavouring wine produced, its total ester content reaches more than 3.0g/L, and wherein ethyl acetate content reaches more than 1.0g/L, and increased substantially vinasse and put forward wine rate, thus produce good economic benefit.
The device of special odor type flavouring wine produced by a kind of vinasse of the present invention, is raw material with vinasse, comprises fermentation pit and wine tail carries wine device, and fermentation pit described in it is the Jiao Bi of the non-stone of non-mud, is provided with protective layer in the bottom of fermentation pit; Described wine tail is carried wine device and is comprised and carry drinking vessel and refrigerating unit.
The device of special odor type flavouring wine produced by vinasse of the present invention, and the non-stone of non-mud described in it is preferably red Chu's rectangular slab of stone.
The device of special odor type flavouring wine produced by vinasse of the present invention, and the protective layer bottom described fermentation pit is impervious barrier, and the surface of described impervious barrier is provided with cellar for storing things mud.
Refrigerating unit of the present invention is preferably enclosed type cooler.
The preferred quality of the non-stone of non-mud of the present invention is loose, many, the bibulous stone materials in space.
Another goal of the invention of the present invention is the method utilizing vinasse to produce the device production flavouring wine of special odor type flavouring wine, and it is raw material with vinasse, comprises following processing step:
1) ferment, vinasse are placed in fermentation pit and ferment, control fermentation time is 27-48 days, obtains fermentation vinasse,
2) distill, will through 1) step fermentation vinasse carry out first time distillation, and control slow fire distillation in still-process, big fire is knocked into the back, and controls to heat up in a steamer wine speed, heats up in a steamer wine temperature control≤30 DEG C, heats up in a steamer wine alcoholic strength close to 0%vol, must mix wine tail;
3) again steaming, by 2) step mixing wine tail is placed in the wine tail room that wine tail carries wine device, and with heating steam heating, control distillation temperature is 75-85 DEG C, obtains concentrated wine tail;
4) concentrated, by 3) the concentrated wine tail wine tail of step gained carries in the refrigerating unit of wine device, carries out closed cooling, controlling wine outlet, to go out wine temperature be 20-25 DEG C, and the alcoholic strength going out wine is 53-60%vol, repeats 3) step operate and answers and concentrate, and obtains special odor type flavouring wine.
Method of the present invention, described 3) step is steamed again, and the pressure preferably controlling heating steam is 0.01-0.05Mpa.
Method of the present invention, they are 4 years old) repeat 3 described in step) step operate and answer concentrated, referring to through 3) after step steams again, through 4) step is concentrated cool after, control its wine outlet flavouring wine number of degrees to be down to≤40%vol time, stopping connects wine, and all the other make tail wine.
The invention discloses and directly utilize fresh grain stillage to produce equipment and the preparation method of special odor type flavouring wine; The present invention utilizes vinasse to produce the device of special odor type flavouring wine, be comprise the following two kinds device, utilize vinasse to produce the fermentation vat of red Chu's rectangular slab of stone of special odor type flavouring wine, it is built into by the red Chu's rectangular slab of stone of the Longhushan of Jiangxi Yingtan special product, pointed with cement mortar, and at the end, cellar for storing things and envelope cellar for storing things cellar for storing things mud.The neutral red Chu rectangular slab of stone is durable in use, acidproof extremely strong, not perishable; Its feature quality is loose, space is many, water-absorbent is strong, is conducive to beneficial microorganism growth, improves the yield of liquor, increase single pond output.The Jiao Bi of the non-stone of the non-mud of uniqueness that the present invention uses and store the fermentation vat of mud at the end, cellar for storing things and envelope cellar for storing things, produces special odor type flavouring wine for utilizing vinasse and provides special environment.The acidity of vinasse is comparatively large, ferments and just can obtain good effect in acidproof pond, cellar for storing things of the present invention.Also be provided with impervious barrier below the pond bottom of cellar for storing things, described impervious barrier is a sand bedding course, and described sand bedding course adopts medium coarse sand, and add water compacting or shake ram-jolt sand bedding course with dull and stereotyped, prevents seepage.The surface of sand bedding course is established cellar for storing things mud.Make the special odor type flavouring wine produced, its total ester content reaches more than 3.0g/L, and wherein ethyl acetate content reaches more than 1.0g/L, and has increased substantially vinasse and put forward wine rate, thus produces good economic benefit.
accompanying drawing illustrates:
Fig. 1 is the diagrammatic cross-section of fermentation pit of the present invention; Fig. 2 is that wine tail of the present invention carries drinking vessel structural representation;
As in Fig. 1,2,1, fermentation pit, 2, the red Chu rectangular slab of stone, 3 sand bedding courses, 4, cellar for storing things mud; 5,501 water inlet pipes, 6, enclosed type cooler, 7,701, water shoot, 8, carry drinking vessel tank body, 9, during wine tail enters, 10, inlet pipe, 11, thermometer, 12, wine tail tag note pipe, 13 preheating chambers, 14, wine outlet, 15, vinasse; 16 wine tail rooms.
embodiment:with regard to embodiment, the present invention is described in further detail below.
As shown in Figure 1, in the Jiao Chi of fermentation pit 1 built with the vinasse 15 for fermenting and auxiliary material mixture thereof as koji powder etc., described fermentation pit 1 is the Jiao Bi of the non-stone of non-mud, and the non-stone of described non-mud is red Chu's rectangular slab of stone 2;
Protective layer is provided with in the bottom of fermentation pit; Protective layer bottom described fermentation pit is impervious barrier, and described impervious barrier is a sand bedding course 3, and described sand bedding course 3 adopts medium coarse sand, and the compacting or with dull and stereotyped vibrations ram-jolt sand bedding course of adding water, prevent seepage.The surface of described impervious barrier is provided with cellar for storing things mud 4.Vinasse 15 go out pond as poor unstrained spirits and carry out steaming wine after fermentation.Be illustrated in figure 2 wine tail and carry wine device, described wine tail is carried wine device and is comprised and carry drinking vessel and refrigerating unit
Wine tail of the present invention is carried drinking vessel and is made up of wine tail extractor and enclosed type cooler two portions.Use when carrying out multiple distillation in the production process of flavouring wine, its concrete grammar is as follows:
1, poor unstrained spirits goes out pond,
Fermentation ends, takes out poor unstrained spirits in fermentation pit of the present invention, optionally can add the rice husk of having steamed in clear soup in right amount, generally not need to add rice husk, mix thoroughly, makes vinasse evenly loose, without large agglomerate.
2, first time distillation
The above-mentioned poor unstrained spirits taken out in fermentation pit is carried out upper rice steamer distillation, requires " light, loose, even, thin, accurate, flat ".Namely material will loosen, and loaded steamer action wants light and handy, and lid material is wanted accurately, and material should not once spread too thick, and spreading and upper vapour are wanted evenly, and from being low to moderate, material requires that limit is high, normal, basic, loaded steamer does not answer overfill, is advisable to fill flat Zeng Kou;
Will note slow fire distillation in still-process, big fire is knocked into the back, and controls to heat up in a steamer wine speed, heats up in a steamer wine temperature and controls below 30 DEG C, heat up in a steamer wine alcoholic strength close to 0%vol.
3, namely multiple distillation refers to second time distillation, uses wine tail to carry drinking vessel;
Wine tail room 16 is added from wine tail entrance 9 after mixed for the wine tail of first time distillation; According to the height that wine tail tag note pipe 12 indicates, control the input amount of wine tail, forbid exceeding the highest scale;
Open and carry drinking vessel water coolant and inlet pipe 10 valve, use the steam heating wine tail of 0.01-0.05Mpa, temperature rises to after 80 DEG C, and wine tail rotates into preheating chamber 13 through coil pipe.Carry drinking vessel in course of normal operation, the temperature carrying drinking vessel material should control at about 80 DEG C, is namely control the temperature carried in drinking vessel at 78-85 DEG C.Recirculated water from carrying wine tower water-in 5, can add and carrying in wine tower, namely entering in preheating chamber 13, until water temperature is down to less than 83 DEG C higher than 83 DEG C by water temperature.
4, wine tail is after carrying drinking vessel and concentrating, opening enclosed formula water cooler recirculated water water-in, allows recirculated water or workshop tap water or underground water, enters in enclosed type cooler 6, after enclosed type cooler 6 cools, temperature is that the special odor type flavouring wine of about 22 DEG C is flowed out by wine outlet 14.When the flavouring wine number of degrees of wine outlet 14 are down to about 55%vol, repeat once above-mentioned 3 steps, and then the flavouring wine that once cooling second time is concentrated.When the cooled flavouring wine number of degrees of second time are down to 40%vol, stop connecing wine, the wine of below 40%vol is cooked the process of wine tail, is connected to 0%vol, and next time is concentrated;
Flavouring wine in wine tail room 16 is returned after steaming completes, and puts totally, use the waste water of wine tail room in order to next seasoning wine dipper wine by the outlet of water shoot 7;
The flavouring wine number of degrees after purification are 60%vol, and the wine tail number of degrees are 20%vol;
Flavouring wine in wine tail room is returned after steaming completes, and puts totally, use the waste water of wine tail room in order to next seasoning wine dipper wine by water port.
Utilize vinasse of the present invention to produce the device of special odor type flavouring wine, the flavouring wine of production reaches state quality standard requirement after testing, and specific targets are as follows:
Sense organ, look: colourless, limpid transparent, no suspended substance, without precipitation;
Fragrant: there is fragrance specific to vinasse;
Taste: smell coordination, mellow soft, without obvious different assorted taste;
Style: have the solid style of four special base liquors;
Alcoholic strength: (%vol) >=60; Total acid (g/l) >=1; Total ester (g/l) >=3.0;
Ethyl acetate (g/l) >=3.0; Methyl alcohol (g/l)≤0.4.
Claims (8)
1. utilize vinasse to produce a device for special odor type flavouring wine, it is characterized in that described device comprises fermentation pit and wine tail carries wine device; Described fermentation pit is the Jiao Bi of the non-stone of non-mud, is provided with protective layer in the bottom of fermentation pit; Described wine tail is carried wine device and is comprised and carry drinking vessel and refrigerating unit.
2., according to the device utilizing vinasse to produce special odor type flavouring wine according to claim 1, it is characterized in that the non-stone of described non-mud is red Chu's rectangular slab of stone.
3., according to the device utilizing vinasse to produce special odor type flavouring wine according to claim 1, it is characterized in that the protective layer bottom described fermentation pit is impervious barrier, the surface of described impervious barrier is provided with cellar for storing things mud.
4., according to the device utilizing vinasse to produce special odor type flavouring wine according to claim 1, it is characterized in that described refrigerating unit is enclosed type cooler.
5. produce the device of special odor type flavouring wine according to the vinasse that utilize described in claim 1 or 2, it is characterized in that the described non-rock land of non-mud is loose, many, the bibulous stone materials in space.
6., according to the method utilizing vinasse to produce the device production flavouring wine of special odor type flavouring wine according to claim 1, it is characterized in that with vinasse being raw material, comprise following processing step:
1) ferment, vinasse are placed in fermentation pit and ferment, control fermentation time is 27-48 days, obtains fermentation vinasse,
2) distill, will through 1) step fermentation vinasse carry out first time distillation, and control slow fire distillation in still-process, big fire is knocked into the back, and controls to heat up in a steamer wine speed, heats up in a steamer wine temperature control≤30 DEG C, heats up in a steamer wine alcoholic strength close to 0%vol, must mix wine tail;
3) again steaming, by 2) step mixing wine tail is placed in the wine tail room that wine tail carries wine device, and with heating steam heating, control distillation temperature is 75-85 DEG C, obtains concentrated wine tail;
4) concentrated, by 3) the concentrated wine tail wine tail of step gained carries in the refrigerating unit of wine device, carries out closed cooling, controlling wine outlet, to go out wine temperature be 20-25 DEG C, and the alcoholic strength going out wine is 53-60%vol, repeats 3) step operate and answers and concentrate, and obtains special odor type flavouring wine.
7., according to method according to claim 6, it is characterized in that described 3) step steams again, and the pressure controlling heating steam is 0.01-0.05Mpa.
8., according to method according to claim 6, it is characterized in that 4) repeat 3 described in step) step operate and answer concentrated, referring to through 3) after step steams again, through 4) step is concentrated cool after, control its wine outlet flavouring wine number of degrees to be down to≤40%vol time, stopping connects wine, and all the other make tail wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410631420.XA CN104312897B (en) | 2014-11-11 | 2014-11-11 | Utilize vinasse to produce the device of special odor type blending liquor and the method for production blending liquor thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410631420.XA CN104312897B (en) | 2014-11-11 | 2014-11-11 | Utilize vinasse to produce the device of special odor type blending liquor and the method for production blending liquor thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104312897A true CN104312897A (en) | 2015-01-28 |
| CN104312897B CN104312897B (en) | 2016-05-18 |
Family
ID=52368216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410631420.XA Active CN104312897B (en) | 2014-11-11 | 2014-11-11 | Utilize vinasse to produce the device of special odor type blending liquor and the method for production blending liquor thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104312897B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107083308A (en) * | 2017-07-03 | 2017-08-22 | 绵竹市剑西酒业有限责任公司 | The brewing system that a kind of bent wine is brewageed |
| CN108531359A (en) * | 2018-07-18 | 2018-09-14 | 四特酒有限责任公司 | A kind of antiseep spy aromatic white spirit fermentation pit |
| CN109198578A (en) * | 2018-11-07 | 2019-01-15 | 广东石湾酒厂集团有限公司 | A method of high concentration esters blending liquor is prepared using soybean-flavor liquor by-product |
| CN110699207A (en) * | 2019-12-04 | 2020-01-17 | 四川陈塘关文旅集团有限公司 | Fermentation brewing system of white spirit |
| CN110734827A (en) * | 2019-12-04 | 2020-01-31 | 四川陈塘关文旅集团有限公司 | Sand setting flexible closed system of white spirit fermentation tank |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2103562U (en) * | 1991-11-01 | 1992-05-06 | 肖传贵 | Wine extracting device for wine tailings |
| CN2339583Y (en) * | 1997-09-05 | 1999-09-22 | 肖传贵 | Retort-cover-type wine-tail separator |
| CN101497856A (en) * | 2009-02-24 | 2009-08-05 | 山东省古窖藏酒与酒文化研究发展中心 | Wine brewing cellar building technology |
| CN102321516A (en) * | 2011-08-31 | 2012-01-18 | 重庆诗仙太白酒业（集团）有限公司 | Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor |
| CN203866286U (en) * | 2014-05-09 | 2014-10-08 | 李映辉 | Luzhou-flavor liquor fermentation cellar |
-
2014
- 2014-11-11 CN CN201410631420.XA patent/CN104312897B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2103562U (en) * | 1991-11-01 | 1992-05-06 | 肖传贵 | Wine extracting device for wine tailings |
| CN2339583Y (en) * | 1997-09-05 | 1999-09-22 | 肖传贵 | Retort-cover-type wine-tail separator |
| CN101497856A (en) * | 2009-02-24 | 2009-08-05 | 山东省古窖藏酒与酒文化研究发展中心 | Wine brewing cellar building technology |
| CN102321516A (en) * | 2011-08-31 | 2012-01-18 | 重庆诗仙太白酒业（集团）有限公司 | Processing technology for secondary utilization of organic matter in solid-state fermentation of Luzhou-flavour liquor |
| CN203866286U (en) * | 2014-05-09 | 2014-10-08 | 李映辉 | Luzhou-flavor liquor fermentation cellar |
Non-Patent Citations (1)
| Title |
|---|
| 谢小兰等: ""特"型酒制曲及酿造工艺浅析", 《江西食品工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107083308A (en) * | 2017-07-03 | 2017-08-22 | 绵竹市剑西酒业有限责任公司 | The brewing system that a kind of bent wine is brewageed |
| CN108531359A (en) * | 2018-07-18 | 2018-09-14 | 四特酒有限责任公司 | A kind of antiseep spy aromatic white spirit fermentation pit |
| CN108531359B (en) * | 2018-07-18 | 2021-06-22 | 四特酒有限责任公司 | Anti-leakage special-flavor liquor fermentation pit |
| CN109198578A (en) * | 2018-11-07 | 2019-01-15 | 广东石湾酒厂集团有限公司 | A method of high concentration esters blending liquor is prepared using soybean-flavor liquor by-product |
| CN110699207A (en) * | 2019-12-04 | 2020-01-17 | 四川陈塘关文旅集团有限公司 | Fermentation brewing system of white spirit |
| CN110734827A (en) * | 2019-12-04 | 2020-01-31 | 四川陈塘关文旅集团有限公司 | Sand setting flexible closed system of white spirit fermentation tank |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104312897B (en) | 2016-05-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104312843B (en) | The method utilizing the special odor type blending liquor of distiller grains preparation | |
| CN104312897B (en) | Utilize vinasse to produce the device of special odor type blending liquor and the method for production blending liquor thereof | |
| CN101698817B (en) | Method for producing white wine by distilled grain continuous solid state fermentation | |
| CN100558904C (en) | With the potato class is the alcohol crossed circle manufacturing technique of main raw material | |
| CN102246945B (en) | Resource and harmless processing method for biggest solid waste distiller's grain of traditional white spirit | |
| CN102226128B (en) | Method for producing natural essence for Luzhou-flavor wine from fermented grain waste of wine by solid/liquid combined fermentation | |
| CN104293594B (en) | Produce the method for wine and the former wine of raw fragrant dimorphism fermented soy Luzhou-flavor | |
| CN1970725B (en) | Method and device for preparing Shanxi mellow vinegar by liquid-solid technology | |
| CN105255644A (en) | White spirit distiller grain yeast and white spirit brewing method | |
| CN108913723B (en) | A method of alcohol fuel is produced by raw material of arrow-leaved oleaster | |
| CN106244373A (en) | A kind of lose grain with grain produce Chinese liquor method | |
| CN108676683A (en) | A kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit | |
| CN106399005A (en) | Method for making Luzhou-flavor baijiu in pit-free mode | |
| CN101857831B (en) | Technology of making yellow wine by grinding and pulping rice raw material and performing high-temperature continuous steaming | |
| CN109880731A (en) | A kind of preparation method of selenium-enriched anka vinegar | |
| CN102304451B (en) | Low-energy-consumption production method of aroma-type white spirit | |
| CN102286318A (en) | sugarcane wine and production method thereof | |
| CN102559431A (en) | Method for producing edible wine by saccharification and fermentation of waxy wheat | |
| CN100448973C (en) | Sugar cane wine and its production process | |
| CN212741403U (en) | Lost grain double-round fermentation humus preparation production system | |
| CN102181341B (en) | Method for producing Maotai-flavor Daqu liquor through stable stacking and high-temperature fermentation | |
| CN101525564B (en) | Method for improving beer wort nutrition and malt culms nutrient used thereof | |
| CN208485870U (en) | Fermentation system is used in a kind of production of soy sauce | |
| CN105002034A (en) | Production method of lotus seed wine | |
| CN104388239A (en) | Saccharifying ferment for preparing special flavor type wine |
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 |