CN105420034A - Black glutinous rice wine brewed by saccharifying enzyme and microorganisms and preparation method thereof - Google Patents
Black glutinous rice wine brewed by saccharifying enzyme and microorganisms and preparation method thereof Download PDFInfo
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Abstract
The invention discloses black glutinous rice wine brewed by a saccharifying enzyme and microorganisms and a preparation method thereof. The method comprises the following steps: washing black glutinous rice serving as a major raw material, wetting the rice, steaming the rice, cooling the steamed rice in a rinsing way, and adding the saccharifying enzyme to saccharify in a heat preserving way; adding a certain amount of Q303 rhizopus saccharifying koji and efficient yeast fermentation koji; and carrying out the procedures of constant-temperature fermentation, squeezing, filtering, standing and boiling to obtain finished black glutinous rice wine. Compared with the conventional process, the black glutinous rice wine obtained by the method has the advantages that the fermentation time is shortened remarkably, the total sugar content is transformed effectively, the alcoholic strength is improved remarkably, the content of soluble solids in the wine is lowered, the black glutinous rice wine tastes mellow, sweet and unique and has the flavor of the black glutinous rice, the sensory quality is improved, and the industrial production of the black glutinous rice wine has a deep development potential and a wide market prospect.
Description
Technical field
The invention belongs to brewing science and technology field, relate to a kind of saccharifying enzyme particularly and work in coordination with the preparation method that microorganism brewages black glutinous rice wine.
Background technology
Black glutinous rice wine is unusual, and it is the special product black glutinous rice of seedling family expenses locality is that raw material brew forms.Raw material black glutinous rice have the good reputation such as " long-lived rice ", " tribute rice ", " purple rice ", is good liquor-making raw material.
The black glutinous rice wine of the age-old approach brew be handed down from age to age with seedling man is the good merchantable brand in beverage.Though the past, seedling man was top grade as what receive guests using it, never outside for the method for brew clansman was taught, until this appreciable variety is just excavated out by Huishui County Winery of Guizhou Province in 1979.After compiling the ancient brew method of this wine, then in conjunction with modern wine-making technology, repeatedly develop, brew goes out the black glutinous rice wine of unique style, and nineteen eighty-three is cited as " Guizhou famous brand of wine ".This wine crystal clear, the glow third contact of a total solar or lunar eclipse, the quiet and tastefully laid out happy people of fragrance, vinosity is sour-sweet tasty and refreshing, mellow sweet and refreshing, and wine body is coordinated, and it is not only the good merchantable brand in beverage, and containing abundant nutritive ingredient in wine.Containing nutritive ingredients such as protein, multiple amino acids, fat, carbohydrate, calcium, phosphorus, iron, multivitamins in wine, they can regulate the physiological function of human body, promote human metabolism.Verify through Guizhou Prov. Traditional Chinese Medical Research Inst, this drinking utensils has functions such as mending choke gas, warming the spleen and stomach, kidney tonifying, Wu Fa, cure mainly that abnormal sweating, night sweat, hyperhidrosis and polydipsia are more than, appetite is poor, maldigestion, accumulation of food in the stomach and intes tine due to indigestion, chronic nephritis, polyuria etc., being tonic wine, is again medicinal wine.Wherein the main body of black glutinous rice wine sweet taste is glucose, content about 60% ~ 80%, and all the other are oligose.These carbohydrates add viscosity, the sugariness of black glutinous rice wine, have adjusted the taste of black glutinous rice wine, have relaxed the pungency of wine, make black glutinous rice wine more mellow soft.The amino acid that the nutritive ingredient of black glutinous rice wine is mainly produced by enzyme decomposing protein.
Saccharifying enzyme is by a series of microorganism secretion, there is the extracellular enzyme of 5 prime excision enzyme activity, its Main Function is from the non reducing end hydrolyzing alpha-1 successively the carbochains such as starch, dextrin, glycogen, 4 glycosidic links, cut glucose unit one by one, and as beta-amylase, the glucose generation change of configuration making hydrolysis get off, forms β-D-Glucose.When running into amylopectin tapping point, it also can hydrolyzing alpha-1,6 glycosidic link, thus amylopectin is all hydrolyzed into glucose.Saccharifying enzyme can by black glutinous rice rice saccharification good for gelatinization, and directly for Q303 song provides abundant nutrient environment, after well-adjusted environment, continue diastatic fermentation, rejuvenation speed is fast, shortens the microorganisms delay phase.
Head mold can produce saccharifying enzyme, also α-amylase (α-amylase) can be produced, in general, head mold is used as wine brewing, it is mainly utilized to produce diastatic ability, in order to by starchy material saccharification, but, meanwhile, head mold has the effect of certain product alcohol, so can carry out the fermentation of saccharification limit, limit, and can produce the organic acids such as lactic acid, succsinic acid, oxysuccinic acid and fumaric acid during the fermentation, in addition, can also produce under certain conditions as flavour substancess such as acetaldehyde, ethyl acetate, isopropylcarbinol, primary isoamyl alcohol, ethyl lactate, acetic acid, phenylethyl alcohols.Its distiller's yeast amount has brewageed key effect to black glutinous rice wine, and the large fermenting speed of inoculum size is fast, produces fragrant aroma component complicated, produces acid greatly, and assorted taste is obvious, and mouthfeel is slightly with bitterness; Inoculum size at least fermenting speed is slow, also easy pollution microbes.
Distiller's yeast amount has brewageed key effect to black glutinous rice wine, and the large fermenting speed of inoculum size is fast, and metabolism aroma component is complicated, produces acid greatly, and assorted taste is obvious, and mouthfeel is slightly with bitterness; Inoculum size at least fermenting speed is slow, easy bacteria infection.Suitable inoculum size is selected to be one of key can producing the wine that gives off a strong fragrance.In brewageing, the use of zymin has and improves black glutinous rice wine technique, improves raw material availability, cost-saving, increases the advantages such as the added value of vinasse.
The traditional technology of black glutinous rice wine is: the cold → mixed song nest → ferment at constant temperature → squeeze and filter of black glutinous rice → wash rice → profit grain → steaming grain → drench → leave standstill, decoct wine → finished product.
In existing patent, the patent No. is the preparation method that CN201310558209.5 discloses a kind of magma black glutinous rice wine, main adopts pure rice wine to be wine base, when without any steaming, boil, through the ageing of five years, obtain black glutinous rice wine; Patent No. CN200810107419.1 discloses black glutinous rice wine and production method thereof, is by the cleaning of raw material black glutinous rice, airing, adds white wine and leach (soaking 90 ~ 150 days), obtain the leaching wine containing black glutinous rice nutritive element; Pull black glutinous rice out, then to steam in black glutinous rice containing wine composition, obtain distillation wine; Black glutinous rice after steaming wine composition is cooked into meal, cool to 30 ~ 35 DEG C, lower rhizopus saccharification, add water, Sodium Fluoride fermentation (fermenting 30 ~ 40 days), black glutinous rice grain distillation after fermentation is obtained black glutinous rice wine, the wine of leaching wine, distillation wine, black glutinous rice wine three kinds of wine and dipped Downy Rosemyrtle Root, leaf, bush is merged, then the rock sugar dissolved in advance is joined in the wine of merging, can finished product black glutinous rice wine.There is operating process complexity in above two patent CN201310558209.5 and CN200810107419.1, fermentation time is long, is unfavorable for the quick circulation market of product.And in the middle of traditional black glutinous rice wine technique, because the saccharification of song, fermentation are short of power, the remaining total reducing sugar of product is high, alcoholic strength is low, soluble solid is high, and fermentation period length and product needed high wine carry out hook and adjust, and these all greatly affect the technological process of black glutinous rice wine.
Summary of the invention
The black glutinous rice wine that microorganism brewages and preparation method thereof that the object of the present invention is to provide a kind of saccharifying enzyme to work in coordination with, mainly solve Problems existing in current traditional black glutinous rice wine making method: be that in brewing process, fermentation is short of power on the one hand, the remaining total reducing sugar of product is high, alcoholic strength is low, and soluble solid is high; On the other hand black glutinous rice is brewageed the long and product needed high wine of fermentation period and carried out hooks tune, this extreme influence time of product flow to market.
Object of the present invention and solve its technical problem underlying and realize by the following technical solutions: a kind of saccharifying enzyme works in coordination with the black glutinous rice wine that microorganism is brewageed, take black glutinous rice as main raw material, carry out washing rice, moisten grain, steam grain, drench cold rear interpolation saccharifying enzyme insulation saccharification, and it is bent to add a certain amount of Q303 head mold saccharifying koji and efficient yeast fermentation, through ferment at constant temperature, squeeze and filter, leaves standstill, decoct the operations such as wine and obtain finished product black glutinous rice wine.
Above-mentioned a kind of saccharifying enzyme works in coordination with the preparation method of the black glutinous rice wine that microorganism is brewageed, and comprises the following steps:
(1) rice is washed: by black glutinous rice removal of impurities, rinse well with clear water;
(2) moisten grain: add water the complete submergence grain of rice, black glutinous rice is fully absorbed water swelling, under room temperature, soaks 19-21h;
(3) steam grain: drain the grain of rice, under normal pressure, make the starch of black glutinous rice by heat absorbing water gelatinization;
(4) drench cold: the cold boiling water being 1:1 by solid-liquid ratio drenches meal and is cooled to 60 DEG C-65 DEG C;
(5) saccharification: the saccharifying enzyme adding 0.4%-0.6%, is incubated saccharification 1-2h, naturally cools to 30 DEG C at aseptic condition 63-65 DEG C;
(6) bent nest is added: add 0.2% high-efficiency activated yeast saccharomyces cerevisiae, and add the Q303 of 0.1%-0.2%, 30-32 DEG C of heat-preservation fermentation;
(7) squeeze and filter: the gauze mash after fermentation being put into two thickness, firmly extruding, fully squeezes out wine liquid, in the beaker through two-layer filtered through gauze, until do not have wine liquid to extrude again, obtains filtrate;
(8) leave standstill and decoct wine: leave standstill after 1d under cold condition, fine particle shape soluble solid is settled down, pasteurization, namely sterilization temperature is 65-70 DEG C, and the time is 25-30min, filling, capping can namely obtain black glutinous rice finished wine while hot after sterilization.
The present invention has obvious advantage and beneficial effect compared with existing conventional brew technology.From above technical scheme, the present invention is in the black glutinous rice wine technique of traditional fermentation, to add saccharifying enzyme and Q303 head mold Qu Jinhang process modification, not only shorten fermentation time, total reducing sugar in finished product is effectively transformed, alcoholic strength significantly promotes, save traditional technology to need to add high wine and carry out hook and debug, in wine, soluble solid content reduces, and be added to due to saccharifying enzyme and Q303 head mold song the nutritional condition fermenting and provide compared with horn of plenty, utilize the soluble solid in karusen due to yeast in fermenting process, it is degraded into alcohol further, organic acid and other flavour substancess, it is sweet that the black glutinous rice finished wine that novel process is brewageed has mellow in taste, vinosity is unique, with the delicate fragrance of black glutinous rice, organoleptic quality is significantly improved.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
Below in conjunction with accompanying drawing and preferred embodiment, the black glutinous rice wine that microorganism brewages and preparation method thereof embodiment, feature and effect thereof are worked in coordination with to a kind of saccharifying enzyme proposed according to the present invention, is described in detail as follows.
Saccharifying enzyme works in coordination with the black glutinous rice wine that microorganism is brewageed, and its preparation is formed by following process steps: black glutinous rice → wash rice → profit grain → steaming grain → pouring be chilled to 60 DEG C-65 DEG C → add enzyme glycolysis 1-2h → cooling after add bent Q303 → add efficient distiller's yeast nest → ferment at constant temperature → squeeze and filter → leave standstill, decoct wine → finished product.
Above-mentioned a kind of saccharifying enzyme works in coordination with the preparation method of the black glutinous rice wine that microorganism is brewageed, and comprises the following steps:
(1) rice is washed: by black glutinous rice removal of impurities, rinse well with clear water;
(2) moisten grain: add water the complete submergence grain of rice, black glutinous rice is fully absorbed water swelling, under room temperature, soaks 19-21h;
(3) steam grain: drain the grain of rice, under normal pressure, make the starch of black glutinous rice by heat absorbing water gelatinization;
(4) drench cold: the cold boiling water being 1:1 by solid-liquid ratio drenches meal and is cooled to 60 DEG C-65 DEG C;
(5) saccharification: the saccharifying enzyme adding 0.4%-0.6%, is incubated saccharification 1-2h, naturally cools to 30 DEG C at aseptic condition 63-65 DEG C;
(6) bent nest is added: add 0.2% high-efficiency activated yeast saccharomyces cerevisiae, and add the Q303 of 0.1%-0.2%, 30-32 DEG C of heat-preservation fermentation 4-6 days;
(7) squeeze and filter: the gauze mash after fermentation being put into two thickness, firmly extruding, fully squeezes out wine liquid, in the beaker through two-layer filtered through gauze, until do not have wine liquid to extrude again, obtains filtrate;
(8) leave standstill and decoct wine: leave standstill after 1d under cold condition, fine particle shape soluble solid is settled down, pasteurization, namely sterilization temperature is 65-70 DEG C, and the time is 25-30min, filling, capping can namely obtain black glutinous rice finished wine while hot after sterilization.
Embodiment 1:
In 100 weight part black glutinous rices, parameter in product making method: solid-liquid ratio 1:1, saccharifying enzyme addition 0.4%, the bent addition 0.1% of soaking time 1.5h, Q303 head mold, efficient distiller's yeast addition 0.2%, 30 DEG C of ferment at constant temperature 5 days, decoct wine 25min.
First black glutinous rice carries out washing rice, profit grain, steaming grain: by black glutinous rice removal of impurities, rinse well with clear water.Add water the complete submergence grain of rice, black glutinous rice fully absorbed water swelling, soaks about 20h under room temperature.Drain the grain of rice, under normal pressure, make the starch of black glutinous rice by heat absorbing water gelatinization.
Next carries out drenching cold, saccharification: the cold boiling water being 1:1 by solid-liquid ratio drenches meal and is cooled to about 60 DEG C.Add the saccharifying enzyme of 0.4%, at aseptic condition 63-65 DEG C, be incubated saccharification 1.5h, naturally cool to 30 DEG C.
Again add bent nest, ferment at constant temperature: add 0.2% high-efficiency activated yeast saccharomyces cerevisiae, and add the Q303 of 0.1%, 30 DEG C of heat-preservation fermentations 5 days.
Last squeeze and filter, leave standstill and decoct wine, pack to obtain finished product: the gauze mash after fermentation being put into two thickness, firmly extruding, fully squeezes out wine liquid, in the beaker through two-layer filtered through gauze, until do not have wine liquid to extrude again, obtain filtrate.After leaving standstill 1d under cold condition, fine particle shape soluble solid is settled down, pasteurization, namely sterilization temperature is 70 DEG C, and the time is 25min, filling, capping can namely obtain black glutinous rice finished wine while hot after sterilization.
Embodiment 2:
In 100 weight part black glutinous rices, parameter in product making method: solid-liquid ratio 1:1, saccharifying enzyme addition 0.6%, insulation saccharification time 1.2h, the bent addition 0.2% of Q303 head mold, efficient distiller's yeast addition 0.2%, 32 DEG C of ferment at constant temperature 4 days, decoct wine 30min.
First black glutinous rice carries out washing rice, profit grain, steaming grain: by black glutinous rice removal of impurities, rinse well with clear water.Add water the complete submergence grain of rice, black glutinous rice fully absorbed water swelling, soaks about 20h under room temperature.Drain the grain of rice, under normal pressure, make the starch of black glutinous rice by heat absorbing water gelatinization.
Next carries out drenching cold, saccharification: the cold boiling water being 1:1 by solid-liquid ratio drenches meal and is cooled to about 60 DEG C.Add the saccharifying enzyme of 0.6%, at aseptic condition 63-65 DEG C, be incubated saccharification 1.2h, naturally cool to 30 DEG C.
Again add bent nest, ferment at constant temperature: add 0.2% high-efficiency activated yeast saccharomyces cerevisiae, and add the Q303 of 0.2%, 32 DEG C of heat-preservation fermentations 4 days.
Last squeeze and filter, leave standstill and decoct wine, pack to obtain finished product: the gauze mash after fermentation being put into two thickness, firmly extruding, fully squeezes out wine liquid, in the beaker through two-layer filtered through gauze, until do not have wine liquid to extrude again, obtain filtrate.After leaving standstill 1d under cold condition, fine particle shape soluble solid is settled down, pasteurization, namely sterilization temperature is 65 DEG C, and the time is 30min, filling, capping can namely obtain black glutinous rice finished wine while hot after sterilization.
Embodiment 3:
In 100 weight part black glutinous rices, parameter in product making method: solid-liquid ratio 1:1, saccharifying enzyme addition 0.5%, insulation saccharification time 1h, the bent addition 0.15% of Q303 head mold, efficient distiller's yeast addition 0.2%, 32 DEG C of ferment at constant temperature 6 days, decoct wine 25min.
First black glutinous rice carries out washing rice, profit grain, steaming grain: by black glutinous rice removal of impurities, rinse well with clear water.Add water the complete submergence grain of rice, black glutinous rice fully absorbed water swelling, soaks about 20h under room temperature.Drain the grain of rice, under normal pressure, make the starch of black glutinous rice by heat absorbing water gelatinization.
Next carries out drenching cold, saccharification: the cold boiling water being 1:1 by solid-liquid ratio drenches meal and is cooled to about 60 DEG C.Add the saccharifying enzyme of 0.5%, at aseptic condition 63-65 DEG C, be incubated saccharification 1h, naturally cool to 30 DEG C.
Again add bent nest, ferment at constant temperature: add 0.2% high-efficiency activated yeast saccharomyces cerevisiae, and add the Q303 of 0.15%, 32 DEG C of heat-preservation fermentations 6 days.
Last squeeze and filter, leave standstill and decoct wine, pack to obtain finished product: the gauze mash after fermentation being put into two thickness, firmly extruding, fully squeezes out wine liquid, in the beaker through two-layer filtered through gauze, until do not have wine liquid to extrude again, obtain filtrate.After leaving standstill 1d under cold condition, fine particle shape soluble solid is settled down, pasteurization, namely sterilization temperature is 70 DEG C, and the time is 25min, filling, capping can namely obtain black glutinous rice finished wine while hot after sterilization.
Carried out comparative analysis by having carried out the relevant physical and chemical indexs such as alcoholic strength, total reducing sugar, soluble solid, specific refractory power and sensory evaluation to traditional technology, the concrete data of its comparative analysis are as follows:
Traditional technology physical and chemical index compare relevant to improving technique of the present invention is as following table:
From upper table analysis, improving technique is compared with traditional technology, and alcoholic strength rises to 15.7% by 7.3%, is equivalent to the twice that traditional technology goes out capacity for liquor; Total sugar content is reduced to 68.46g/L from 148.78g/L; Specific refractory power reduction becomes positive correlation with solubility thing content, and soluble solid drops to 13.52g/L by 36.08g/L, and the sensory evaluation of black glutinous rice wine also promotes to some extent.
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 (2)
1. a saccharifying enzyme works in coordination with the black glutinous rice wine that microorganism is brewageed, it is characterized in that: its preparation is formed by following process steps: take black glutinous rice as main raw material, carry out washing rice, moisten grain, steam grain, drench cold rear interpolation saccharifying enzyme insulation saccharification, and it is bent to add a certain amount of Q303 head mold saccharifying koji and efficient yeast fermentation, through ferment at constant temperature, squeeze and filter, leaves standstill, decoct the operations such as wine and obtain finished product black glutinous rice wine.
2. a kind of saccharifying enzyme as claimed in claim 1 works in coordination with the preparation method of the black glutinous rice wine that microorganism is brewageed, and it is characterized in that: comprise the following steps:
(1) rice is washed: by black glutinous rice removal of impurities, rinse well with clear water;
(2) moisten grain: add water the complete submergence grain of rice, black glutinous rice is fully absorbed water swelling, under room temperature, soaks 19-21h;
(3) steam grain: drain the grain of rice, under normal pressure, make the starch of black glutinous rice by heat absorbing water gelatinization;
(4) drench cold: the cold boiling water being 1:1 by solid-liquid ratio drenches meal and is cooled to 60 DEG C-65 DEG C;
(5) saccharification: the saccharifying enzyme adding 0.4%-0.6%, is incubated saccharification 1-2h, naturally cools to 30 DEG C at aseptic condition 63-65 DEG C;
(6) bent nest is added: add 0.2% high-efficiency activated yeast saccharomyces cerevisiae, and add the Q303 of 0.1%-0.2%, 30-32 DEG C of heat-preservation fermentation 4-6 days;
(7) squeeze and filter: the gauze mash after fermentation being put into two thickness, firmly extruding, fully squeezes out wine liquid, in the beaker through two-layer filtered through gauze, until do not have wine liquid to extrude again, obtains filtrate;
(8) leave standstill and decoct wine: leave standstill after 1d under cold condition, fine particle shape soluble solid is settled down, pasteurization, namely sterilization temperature is 65-70 DEG C, and the time is 25-30min, filling, capping can namely obtain black glutinous rice finished wine while hot after sterilization.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867788A (en) * | 2017-04-11 | 2017-06-20 | 贵州大学 | A kind of black polished glutinous rice health liquor |
| CN107418822A (en) * | 2017-09-14 | 2017-12-01 | 立爱生物科技(上海)有限公司 | A kind of black polished glutinous rice health liquor and preparation method thereof |
| CN107988017A (en) * | 2018-01-23 | 2018-05-04 | 上海朴大酒业有限公司 | The technique that a kind of temperature control tank manufactures fresh gassiness rice wine |
| CN108220062A (en) * | 2017-12-01 | 2018-06-29 | 左中国 | A kind of rice wine method for disinfection |
| CN110583987A (en) * | 2019-09-11 | 2019-12-20 | 贵州省轻工业科学研究所 | Formula and processing method of single-tank black glutinous rice fermented glutinous rice |
| CN111621384A (en) * | 2020-07-08 | 2020-09-04 | 绍兴润博生物科技有限公司 | Method for simultaneously producing super-refreshing yellow wine and rice polypeptide beverage |
| CN112760187A (en) * | 2020-12-28 | 2021-05-07 | 湖北爽露爽食品股份有限公司 | Brewing method of sweet osmanthus-flavored rice wine |
| CN113061504A (en) * | 2021-04-25 | 2021-07-02 | 亳州学院 | Fruity quinoa glutinous rice wine and preparation method thereof |
| CN114214152A (en) * | 2021-12-09 | 2022-03-22 | 贵州大学 | Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867788A (en) * | 2017-04-11 | 2017-06-20 | 贵州大学 | A kind of black polished glutinous rice health liquor |
| CN107418822A (en) * | 2017-09-14 | 2017-12-01 | 立爱生物科技(上海)有限公司 | A kind of black polished glutinous rice health liquor and preparation method thereof |
| CN108220062A (en) * | 2017-12-01 | 2018-06-29 | 左中国 | A kind of rice wine method for disinfection |
| CN107988017A (en) * | 2018-01-23 | 2018-05-04 | 上海朴大酒业有限公司 | The technique that a kind of temperature control tank manufactures fresh gassiness rice wine |
| CN110583987A (en) * | 2019-09-11 | 2019-12-20 | 贵州省轻工业科学研究所 | Formula and processing method of single-tank black glutinous rice fermented glutinous rice |
| CN111621384A (en) * | 2020-07-08 | 2020-09-04 | 绍兴润博生物科技有限公司 | Method for simultaneously producing super-refreshing yellow wine and rice polypeptide beverage |
| CN112760187A (en) * | 2020-12-28 | 2021-05-07 | 湖北爽露爽食品股份有限公司 | Brewing method of sweet osmanthus-flavored rice wine |
| CN112760187B (en) * | 2020-12-28 | 2023-02-24 | 湖北爽露爽食品股份有限公司 | Brewing method of sweet osmanthus flavor rice wine |
| CN113061504A (en) * | 2021-04-25 | 2021-07-02 | 亳州学院 | Fruity quinoa glutinous rice wine and preparation method thereof |
| CN114214152A (en) * | 2021-12-09 | 2022-03-22 | 贵州大学 | Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation |
| CN114214152B (en) * | 2021-12-09 | 2024-02-06 | 贵州大学 | Method for preparing roxburgh rose black glutinous rice wine through semi-solid fermentation |
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