CN104987970A - Highly-esterified Daqu preparation method - Google Patents
Highly-esterified Daqu preparation method Download PDFInfo
- Publication number
- CN104987970A CN104987970A CN201410611662.2A CN201410611662A CN104987970A CN 104987970 A CN104987970 A CN 104987970A CN 201410611662 A CN201410611662 A CN 201410611662A CN 104987970 A CN104987970 A CN 104987970A
- Authority
- CN
- China
- Prior art keywords
- daqu
- room
- monascus
- preparation
- solid
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention discloses a highly-esterified Daqu preparation method, which comprises: adding cultured Monascus purpureus Went solid bacteria to water to according to a ratio of 1:20 to soak so as to prepare a spore liquid, and further preparing a solid strain; adding 2-15 g of the solid strain to 1 kg of raw materials, wherein the raw materials comprise wheat, barley and pea according to a ratio of 5:4:1; adding water, and carrying out stirring koji treading, wherein the mass of the added water is controlled to 37-43% of the raw materials; and carrying out Daqu preparation at a temperature of 50-55 DEG C, wherein the time of the discharge out of the room is 25-28 d. The preparation method of the present invention has characteristics of less investment, safe use, easy operation and low cost, and can achieve the improvement of the quality of the base wine.
Description
Technical field
The invention belongs to biological technical field, be specifically related to a kind of preparation method of high esterification Daqu.
Background technology
The quality of aromatic Chinese spirit Daqu directly affects the output of aromatic Chinese spirit, quality and style.Traditional mode of production Daqu relies on environmental microorganism to make the complex carrier being rich in fungus strain required for wine brewing, enzyme system, system.Strengthening porcelain, from the Daqu that traditional starter making method is produced, adopt microorganism Separation Optimization technology, filter out the probiotics that fully can improve Daqu biochemical property and don't affect quality product, then purebred cultivation is carried out, add in Daqu, the biochemical property in strengthening song, thus improve the quality of products further.Conventional brew technique and modern biotechnology are combined, screening and seed selection wine brewing beneficial functions microorganism, the development of strengthening porcelain is the study hotspot that aromatic Chinese spirit improves quality percentage always.
Summary of the invention
The object of the invention is to overcome traditional Daqu shortcoming and a kind of less investment of providing, use safety, easy to operate, cost is low, can realize the preparation method of a kind of high esterification Daqu improving former wine quality.
The preparation method of a kind of high esterification Daqu of the present invention, comprises the following steps:
(1) cultured monascus solid spawn is soaked by 1:20 part loose make spore liquid, make solid spawn further;
(2) proportioning raw materials is wheat: barley: pea=5:4:1, and in 1kg raw material, add solid spawn amount is 2-15g; Song is stepped in the stirring that simultaneously adds water, and the quality control added water is the 37-43% of raw material;
(3) high esterification Daqu adopts 50 DEG C of-55 DEG C of kojis, and going out the room time is 25-28d; Knee-piece spread length 3cm, enter room total amount and reduce 20% than conventional koji, be arranged above and below two layers after entering room, after knee-piece arranges, four limit straw enclose, and top is the thin straw of lid layer slightly; Wherein: after entering room, after about 33 hours, carry out first time in time turn over song, after turning over song, bent layer increases to three layers by two layers, and at this time white or oyster white mold colony appear in knee-piece surface, the temperature in the bent room of strict control is that 55 DEG C and relative humidity are at 75-85%, prevent knee-piece surface dehydration too fast, cause dry hide, feel resentful, when temperature is raised, suitably lower the temperature, other management process is with common Daqu, and bent layer increases to four layers by three layers, turns over room once than common Daqu more.
The preparation method of above-mentioned a kind of high esterification Daqu, the wherein preparation method of (1) step monascus solid spawn: be inoculated in by monascus specie on slant medium, at 34 DEG C, cultivate 68h, treat that mycelia is covered with test tube and produces Monascus spore; Using wheat bran as carbon nitrogen source, dregs of beans is nitrogenous source as a supplement, mixes by solid-to-liquid ratio 0.7:0.3:1-0.7:0.3:1.5 with water, triangular flask splendid attire, sterilizing, obtains solid medium, after treating that solid medium is cooled to below 40 DEG C, (spore reaches 10 with sterilized water, Monascus spore to be made spore liquid
8the order of magnitude), be inoculated on solid medium with mass percent 3-15% inoculum size, cultivate 48h-68h in 28 DEG C-34 DEG C, obtain solid spawn.
The preparation method of above-mentioned a kind of high esterification Daqu, wherein in (1) step be monascus (
monascus purpureus) FBKL3.0018, preserving number is CCTCC NO:M2012436.
The preparation method of above-mentioned a kind of high esterification Daqu, wherein: the high esterification Daqu storage usage period was at 2-3 month.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions: select monascus (
monascus purpureus) FBKL3.0018 produces high esterification Daqu, can further improve Daqu finished product Qu Zhiliang, thus improve the quality of the former wine of white wine Daqu.The suitable temperature in bent room and the selection of relative humidity, can prevent knee-piece surface dehydration too fast, cause dry hide, feel resentful.The high esterification Daqu obtained compares with common Daqu visual appearance: esterification Daqu, and appearance surfaces is creamy white, and bent clothing is obvious, and mycelia is more sturdy, mycelia is consistent, and section skin is thin, in light yellow, unanimously refrigerant, Qu Xiangnong is strongly fragrant, with sweet wine fragrance, without becoming sour or other assorted taste; Common Daqu, appearance surfaces bacterium colony is less, and bent clothing is not obvious, and section skin is slightly thick, and mycelia is in white, and rare reddish yellow spot, Qu Xiang is comparatively strong, without becoming sour or other assorted taste.Adding high esterification Daqu can make the total acid of wine, total ester, the yield of liquor all have rising, and quality percentage improves about 10 percentage points.Visible, this esterification Daqu less investment, use safety, easy to operate, cost is low, can realize improving former wine quality
Beneficial effect of the present invention is further illustrated below by way of embodiment.
Embodiment
embodiment 1
A preparation method for high esterification Daqu, comprises the following steps:
(1), before esterification Daqu is produced, bent room must be cleared up, clean up.It is thick that bent premises face layer overlay fresh rice husk is about 5cm.Cultured monascus solid spawn is soaked to fall apart by 1:20 part and makes bacteria suspension;
Wherein the preparation method of monascus solid spawn is: be inoculated in by monascus specie on slant medium, at 34 DEG C, cultivate 68h, treats that mycelia is covered with test tube and produces Monascus spore; Using wheat bran as carbon nitrogen source, dregs of beans is nitrogenous source as a supplement, mixes by solid-to-liquid ratio 0.7:0.3:1-0.7:0.3:1.5 with water, triangular flask splendid attire, and sterilizing, obtains solid medium.After treating that solid medium is cooled to below 40 DEG C, (spore reaches 10 with sterilized water, Monascus spore to be made spore liquid
8the order of magnitude), be inoculated on solid medium with mass percent 3-15% inoculum size, cultivate 48h-68h in 28 DEG C-34 DEG C, obtain solid spawn.
(2) proportioning raw materials is wheat: barley: pea=5:4:1, adds above-mentioned solid spawn 10g in 1kg raw material; Song is stepped in the stirring that simultaneously adds water, and the quality control that adds water is 40% of raw material;
(3) warm koji in high esterification Daqu employing, top temperature controls at 55 DEG C, and going out the room time is 25-28d;
During production, bent real estate management manages key points for operation:
A, knee-piece carry out after treading and receiving sweat in time into room operation, and because esterification Daqu comes soon hot, heat dissipation capacity is large, in order to control temperature aspect and prevent surface-moisture premature evaporation, knee-piece spread length strengthens 2cm than common Daqu, enters room total amount less than common Daqu by 20%, is arranged above and below two layers after entering room.After knee-piece arranges, four limit straw enclose, and top is the thin straw of lid layer slightly, select a common song in room with being contrast simultaneously.
B, esterification Daqu entered room after 24 hours, product temperature can be raised to 40 DEG C, to flare up fast 12-15h than common Daqu, therefore must carry out first time in time after about 33 hours after entering room and turn over song, after turning over song, bent layer increases to three layers by two layers, at this time there is white or oyster white mold colony in knee-piece surface, the temperature and humidity in the bent room of strict control, prevent knee-piece surface dehydration too fast, cause dry hide, feel resentful, when temperature is raised, suitably lower the temperature, other management process is with common Daqu, bent layer increases to four layers by three layers, turn over room once than common Daqu more, the whole koji time is 28 days, 2 days are shortened than common daqu of middle temperature, top temperature controls below 55 DEG C.
(4) the esterification Daqu storage usage period was at 2-3 month.
embodiment 2
A preparation method for high esterification Daqu, comprises the following steps:
(1), before esterification Daqu is produced, bent room must be cleared up, clean up.It is thick that bent premises face layer overlay fresh rice husk is about 5cm.Cultured monascus solid spawn is soaked to fall apart by 1:20 part and makes bacteria suspension;
Wherein the preparation method of monascus solid spawn is: be inoculated in by monascus specie on slant medium, at 34 DEG C, cultivate 68h, treats that mycelia is covered with test tube and produces Monascus spore; Using wheat bran as carbon nitrogen source, dregs of beans is nitrogenous source as a supplement, mixes by solid-to-liquid ratio 0.7:0.3:1.5 with water, triangular flask splendid attire, and sterilizing, obtains solid medium.After treating that solid medium is cooled to below 40 DEG C, (spore reaches 10 with sterilized water, Monascus spore to be made spore liquid
8the order of magnitude), be inoculated on solid medium with mass percent 15% inoculum size, cultivate 48h in 34 DEG C, obtain solid spawn.
(2) proportioning raw materials is wheat: barley: pea=5:4:1, adds above-mentioned solid spawn 15g in 1kg raw material; Song is stepped in the stirring that simultaneously adds water, and the quality control that adds water is 43% of raw material;
(3) warm koji in high esterification Daqu employing, top temperature controls at 55 DEG C, and going out the room time is 25d;
During production, bent real estate management manages key points for operation:
A, knee-piece carry out after treading and receiving sweat in time into room operation, and because esterification Daqu comes soon hot, heat dissipation capacity is large, in order to control temperature aspect and prevent surface-moisture premature evaporation, knee-piece spread length strengthens 2cm than common Daqu, enters room total amount less than common Daqu by 20%, is arranged above and below two layers after entering room.After knee-piece arranges, four limit straw enclose, and top is the thin straw of lid layer slightly, select a common song in room with being contrast simultaneously.
B, esterification Daqu entered room after 24 hours, product temperature can be raised to 40 DEG C, to flare up fast 15h than common Daqu, therefore must carry out first time in time after about 33 hours after entering room and turn over song, after turning over song, bent layer increases to three layers by two layers, at this time there is white or oyster white mold colony in knee-piece surface, the temperature and humidity in the bent room of strict control, prevent knee-piece surface dehydration too fast, cause dry hide, feel resentful, when temperature is raised, suitably lower the temperature, other management process is with common Daqu, bent layer increases to four layers by three layers, turn over room once than common Daqu more, the whole koji time is 28 days, 2 days are shortened than common daqu of middle temperature, top temperature controls below 55 DEG C.
(4) the esterification Daqu storage usage period was at 2 months.
embodiment 3
A preparation method for high esterification Daqu, comprises the following steps:
(1), before esterification Daqu is produced, bent room must be cleared up, clean up.It is thick that bent premises face layer overlay fresh rice husk is about 5cm.Cultured monascus solid spawn is soaked to fall apart by 1:20 part and makes bacteria suspension;
Wherein the preparation method of monascus solid spawn is: be inoculated in by monascus specie on slant medium, at 34 DEG C, cultivate 68h, treats that mycelia is covered with test tube and produces Monascus spore; Using wheat bran as carbon nitrogen source, dregs of beans is nitrogenous source as a supplement, mixes by solid-to-liquid ratio 0.7:0.3:1-with water, triangular flask splendid attire, and sterilizing, obtains solid medium.After treating that solid medium is cooled to below 40 DEG C, (spore reaches 10 with sterilized water, Monascus spore to be made spore liquid
8the order of magnitude), be inoculated on solid medium with mass percent 3% inoculum size, cultivate 68h in 28 DEG C, obtain solid spawn.
(2) proportioning raw materials is wheat: barley: pea=5:4:1, adds above-mentioned solid spawn 2g in 1kg raw material; Song is stepped in the stirring that simultaneously adds water, and the quality control that adds water is 37% of raw material;
(3) warm koji in high esterification Daqu employing, top temperature controls at 55 DEG C, and going out the room time is 28d;
During production, bent real estate management manages key points for operation:
A, knee-piece carry out after treading and receiving sweat in time into room operation, and because esterification Daqu comes soon hot, heat dissipation capacity is large, in order to control temperature aspect and prevent surface-moisture premature evaporation, knee-piece spread length strengthens 2cm than common Daqu, enters room total amount less than common Daqu by 20%, is arranged above and below two layers after entering room.After knee-piece arranges, four limit straw enclose, and top is the thin straw of lid layer slightly, select a common song in room with being contrast simultaneously.
B, esterification Daqu entered room after 24 hours, product temperature can be raised to 40 DEG C, to flare up fast 12h than common Daqu, therefore must carry out first time in time after about 33 hours after entering room and turn over song, after turning over song, bent layer increases to three layers by two layers, at this time there is white or oyster white mold colony in knee-piece surface, the temperature and humidity in the bent room of strict control, prevent knee-piece surface dehydration too fast, cause dry hide, feel resentful, when temperature is raised, suitably lower the temperature, other management process is with common Daqu, bent layer increases to four layers by three layers, turn over room once than common Daqu more, the whole koji time is 28 days, 2 days are shortened than common daqu of middle temperature, top temperature controls below 55 DEG C.
(4) the esterification Daqu storage usage period was at 3 months.
Esterification Daqu and the common Daqu physical and chemical index of embodiment gained compare, in table 1.
Table 1: esterification Daqu and common Daqu physical and chemical index compare
| Physical and chemical index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Common Daqu |
| Moisture content (%) | 16.0 | 16.1 | 15.7 | 15.8 |
| Acidity | 1.29 | 1.34 | 1.30 | 1.35 |
| Saccharogenic power (mg glucose/g.h) | 349 | 357 | 405 | 720 |
| Fermenting power (g/kg) | 39.0 | 36.0 | 38.0 | 35.0 |
| Esterifying power (mg/g.100h) | 118.3 | 205.0 | 203.1 | 67.5 |
| Liquefaction power (g/g.h) | 6.47 | 6.60 | 6.55 | 6.35 |
The present embodiment 3 is produced the production that high esterification Daqu is applied to single grain type wine and be the results are shown in Table 2,3,4 after testing:
Being mixed with common Daqu by esterification Daqu and add wine unstrained spirits, is 25% of charging capacity by bent total amount, and esterification Daqu and the ratio of common Daqu are that 8:17 is 10 Jiao Chi, and fermentation period is 45 days, and processing condition and operation are with common fragrant yeast.
Table 2 basic data
| Enter material unstrained spirits basic data before cellar for storing things | Moisture content (%) | Acidity | Starch (massfraction %) |
| Esterification Daqu/common Daqu=8:17 | 55.5 | 1.7 | 17.50 |
| Common Daqu | 55.5 | 1.7 | 17.80 |
| Go out pond material unstrained spirits basic data | Moisture content (%) | Acidity | Starch (massfraction %) |
| Esterification Daqu/common Daqu=8:17 | 63.5 | 2.5 | 8.75 |
| Common Daqu | 62.5 | 2.9 | 8.90 |
Table 3 is made wine mill trial results
Table 4 wine sample chromatographic data compares (g/L)
| Project | Esterification Daqu/common Daqu=8:17 | Contrast |
| Acetaldehyde | 0.92 | 0.80 |
| Ethyl acetate | 0.83 | 0.60 |
| Ethyl butyrate | 0.25 | 0.19 |
| N-propyl alcohol | 0.25 | 0.20 |
| Isopropylcarbinol | 0.14 | 0.14 |
| Valeric acid ethylester | 0.13 | 0.11 |
| Propyl carbinol | 0.15 | 0.13 |
| Primary isoamyl alcohol | 0.23 | 0.25 |
| Ethyl hexanoate | 5.04 | 3.79 |
| Ethyl lactate | 1.38 | 0.91 |
| Acetic acid | 0.17 | 0.03 |
| Butyric acid | 0.15 | 0.11 |
| Tertiary amyl alcohol | 0.68 | 0.50 |
| Sec-butyl alcohol | 0.08 | 0.07 |
| Sec.-amyl alcohol | 0.18 | 0.12 |
| Oil of cognac | 0.04 | 0.06 |
| Ethyl octylate | 0.03 | 0.04 |
| Isopropylformic acid | 0.02 | 0.01 |
Sensory evaluation:
Test wine sample: water white transparency, cellar for storing things perfume (or spice) is strong especially, pure, and wine body is abundant, and taste is sweet, alcohol and, smell coordination, aftertaste is permanent.
Contrast wine sample: water white transparency, store aromatic strongly fragrant, pure, enter taste sweet, new vinosity is given prominence to, and aftertaste is longer.
Interpretation of result: when adding esterification Daqu, the total acid of test wine sample, total ester are all higher than contrast wine sample.Test group the yield of liquor rises than control group, and quality percentage improves about 10 percentage points.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (4)
1. a preparation method for high esterification Daqu, comprises the following steps:
(1) cultured monascus solid spawn is soaked by 1:20 part loose make spore liquid, make solid spawn further;
(2) proportioning raw materials is wheat: barley: pea=5:4:1, and in 1kg raw material, add solid spawn amount is 2-15g; Song is stepped in the stirring that simultaneously adds water, and the quality control added water is the 37-43% of raw material;
(3) high esterification Daqu adopts 50 DEG C of-55 DEG C of kojis, and going out the room time is 25-28d; Knee-piece spread length 3cm, enter room total amount and reduce 20% than conventional koji, be arranged above and below two layers after entering room, after knee-piece arranges, four limit straw enclose, and top is the thin straw of lid layer slightly; Wherein: after entering room, after about 33 hours, carry out first time in time turn over song, after turning over song, bent layer increases to three layers by two layers, and at this time white or oyster white mold colony appear in knee-piece surface, the temperature in the bent room of strict control is that 55 DEG C and relative humidity are at 75-85%, prevent knee-piece surface dehydration too fast, cause dry hide, feel resentful, when temperature is raised, suitably lower the temperature, other management process is with common Daqu, and bent layer increases to four layers by three layers, turns over room once than common Daqu more.
2. the preparation method of a kind of high esterification Daqu as claimed in claim 1, the wherein preparation method of (1) step monascus solid spawn: monascus specie is inoculated on slant medium, at 34 DEG C, cultivate 68h, treat that mycelia is covered with test tube and produces Monascus spore; Using wheat bran as carbon nitrogen source, dregs of beans is nitrogenous source as a supplement, mixes by solid-to-liquid ratio 0.7:0.3:1-0.7:0.3:1.5 with water, triangular flask splendid attire, sterilizing, obtains solid medium, after treating that solid medium is cooled to below 40 DEG C, (spore reaches 10 with sterilized water, Monascus spore to be made spore liquid
8the order of magnitude), be inoculated on solid medium with mass percent 3-15% inoculum size, cultivate 48h-68h in 28 DEG C-34 DEG C, obtain solid spawn.
3. the preparation method of a kind of high esterification Daqu as claimed in claim 1 or 2, wherein in (1) step be monascus (
monascus purpureus) FBKL3.0018, preserving number is CCTCC NO:M2012436.
4. the preparation method of a kind of high esterification Daqu as claimed in claim 3, wherein: the high esterification Daqu storage usage period was at 2-3 month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410611662.2A CN104987970A (en) | 2014-11-04 | 2014-11-04 | Highly-esterified Daqu preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410611662.2A CN104987970A (en) | 2014-11-04 | 2014-11-04 | Highly-esterified Daqu preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104987970A true CN104987970A (en) | 2015-10-21 |
Family
ID=54299868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410611662.2A Pending CN104987970A (en) | 2014-11-04 | 2014-11-04 | Highly-esterified Daqu preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104987970A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255850A (en) * | 2015-11-16 | 2016-01-20 | 湖北工业大学 | Method for brewing Maotai-flavor liquor through liquid fermentation |
| CN106906106A (en) * | 2016-12-22 | 2017-06-30 | 福建师范大学 | A kind of esterified red yeast preparation method of brewed wine |
| CN108287225A (en) * | 2018-04-20 | 2018-07-17 | 陕西白水杜康酒业有限责任公司 | A kind of pilot production method of Tai Kong Jiu Qu |
| CN108315148A (en) * | 2018-04-20 | 2018-07-24 | 陕西白水杜康酒业有限责任公司 | A kind of brewage process of composite white spirit |
| CN108865583A (en) * | 2018-08-15 | 2018-11-23 | 新疆御语丝路酒业有限公司 | A kind of barley distiller's yeast production method |
| CN108865610A (en) * | 2018-07-10 | 2018-11-23 | 贵州大学 | A kind of method of pair of hyperchromic flavouring of distillation type rice wine |
| CN110499224A (en) * | 2019-09-20 | 2019-11-26 | 安徽金种子酒业股份有限公司 | A kind of process preparing strengthening porcelain using monascus |
| CN115125076A (en) * | 2022-07-12 | 2022-09-30 | 四川剑南春（集团）有限责任公司 | Method for preparing esterified functional yeast for generating fragrance |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131624A (en) * | 2013-02-07 | 2013-06-05 | 山西老陈醋集团有限公司 | Manufacturing method of functionality enhanced yeast for making hard liquor |
-
2014
- 2014-11-04 CN CN201410611662.2A patent/CN104987970A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131624A (en) * | 2013-02-07 | 2013-06-05 | 山西老陈醋集团有限公司 | Manufacturing method of functionality enhanced yeast for making hard liquor |
Non-Patent Citations (4)
| Title |
|---|
| 姚继承等: "酯化红曲在强化大曲生产中的应用", 《酿酒》 * |
| 田以清等: "强化大曲的研制与应用", 《酿酒科技》 * |
| 罗维等: "强化大曲的研制与开发", 《酿酒科技》 * |
| 苏富贵: "浓香型曲酒强化大曲的培养与应用", 《酿酒科技》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255850A (en) * | 2015-11-16 | 2016-01-20 | 湖北工业大学 | Method for brewing Maotai-flavor liquor through liquid fermentation |
| CN105255850B (en) * | 2015-11-16 | 2017-12-15 | 湖北工业大学 | A kind of liquid fermentation brewages the method with Maotai-flavor flavor white wine |
| CN106906106A (en) * | 2016-12-22 | 2017-06-30 | 福建师范大学 | A kind of esterified red yeast preparation method of brewed wine |
| CN108287225A (en) * | 2018-04-20 | 2018-07-17 | 陕西白水杜康酒业有限责任公司 | A kind of pilot production method of Tai Kong Jiu Qu |
| CN108315148A (en) * | 2018-04-20 | 2018-07-24 | 陕西白水杜康酒业有限责任公司 | A kind of brewage process of composite white spirit |
| CN108865610A (en) * | 2018-07-10 | 2018-11-23 | 贵州大学 | A kind of method of pair of hyperchromic flavouring of distillation type rice wine |
| CN108865610B (en) * | 2018-07-10 | 2021-10-22 | 贵州大学 | Method for enhancing color and aroma of distillation type rice wine |
| CN108865583A (en) * | 2018-08-15 | 2018-11-23 | 新疆御语丝路酒业有限公司 | A kind of barley distiller's yeast production method |
| CN110499224A (en) * | 2019-09-20 | 2019-11-26 | 安徽金种子酒业股份有限公司 | A kind of process preparing strengthening porcelain using monascus |
| CN115125076A (en) * | 2022-07-12 | 2022-09-30 | 四川剑南春（集团）有限责任公司 | Method for preparing esterified functional yeast for generating fragrance |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104987970A (en) | Highly-esterified Daqu preparation method | |
| CN103243002B (en) | Method for improving quality of smaller lumped koji distilled spirit | |
| Money | Fungi and biotechnology | |
| CN104651199A (en) | Method of making liquor by virtue of solid fermentation with bamboos as fluff | |
| CN104762162B (en) | A kind of storing soft barley wine and preparation method thereof | |
| CN101558847A (en) | Special ferment cake powder, method for preparing same and application thereof | |
| CN102154081A (en) | Preparation method of strong aromatic Chinese spirits pit mud by adding red yeast esterified enzyme | |
| CN109913339A (en) | Pit mud is used in a kind of wine brewing | |
| CN104629977A (en) | Method for producing Maotai-flavor Daqu | |
| Zhang et al. | Research advances on sake rice, koji, and sake yeast: A review | |
| CN107475031A (en) | A kind of koji and its production technology | |
| CN107418912A (en) | One plant of Lactobacillus brevis for improving old face steamed bun ferment local-flavor and its application | |
| KR20120123774A (en) | Aronia mandschurica | |
| CN102154080A (en) | Preparation method of luzhou-flavour white spirit cellar mud added with esterified liquid | |
| CN104046569A (en) | Aspergillus tubingensis for high-yield production of glucoamylase, alpha-amylase and acidic protease and application thereof | |
| KR100883862B1 (en) | Method for production of fermented liquor with blueberry | |
| KR101274638B1 (en) | Method or manufacturing improved nuruk for raw rice wine | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| KR101120421B1 (en) | The method of manufacturing makkoli | |
| CN111304102A (en) | Method for preparing and applying esterified red yeast rice | |
| CN111218360A (en) | Method for improving vinasse yield and quality of waste lees by using composite leavening agent | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| KR101954349B1 (en) | Method for production of fermented coffee bean | |
| CN104513752A (en) | Method for curing pit mud | |
| CN112080380B (en) | Vinegar prepared from multi-bacterial famous wine yeast and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151021 |
|
| WD01 | Invention patent application deemed withdrawn after publication |