CN109207306B - Brewing method for improving ethyl lactate content and reducing fusel oil content of rice-flavor liquor - Google Patents
Brewing method for improving ethyl lactate content and reducing fusel oil content of rice-flavor liquor Download PDFInfo
- Publication number
- CN109207306B CN109207306B CN201811433238.8A CN201811433238A CN109207306B CN 109207306 B CN109207306 B CN 109207306B CN 201811433238 A CN201811433238 A CN 201811433238A CN 109207306 B CN109207306 B CN 109207306B
- Authority
- CN
- China
- Prior art keywords
- rice
- water
- culture
- fermentation
- koji
- 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.)
- Active
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)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a brewing method for improving the ethyl lactate content and reducing the fusel oil content of rice-flavor liquor, which comprises the following steps: soaking rice in water for 3-5 days, and then separating the soaking water to obtain rice milk water rich in lactic acid bacteria; gradually expanding and culturing rhizopus oryzae into bran koji, and mixing the rhizopus oryzae bran koji with Xiaoqu to obtain mixed koji; cooking rice, spreading for cooling, placing in a saccharification tank, adding a mixed starter for saccharification, and introducing air from the bottom of the saccharification tank for 12-18 hours to obtain saccharified fermented grains; and adding fermentation water, rice milk water, acid protease and acid-resistant saccharifying enzyme, uniformly mixing, pumping into a large tank for fermentation for 13-15 days, and distilling the mash to obtain the rice-flavor white spirit with high ethyl lactate and low fusel. The method of the invention not only improves the ethyl lactate in the rice-flavor liquor, but also reduces the content of fusel oil, and the liquor yield is not reduced.
Description
Technical Field
The invention belongs to the field of white spirit brewing, and particularly relates to a brewing method for improving the ethyl lactate content and reducing the fusel oil content of rice-flavor white spirit.
Background
The rice-flavor liquor is prepared by taking rice as a raw material and starter as a saccharification leaven and carrying out solid saccharification, semi-solid fermentation, distillation, aging and blending, and has composite fragrance with ethyl lactate and beta-phenylethyl alcohol as main bodies. Rice-flavor liquor is developed to this day, and is divided into traditional rice-flavor liquor and new-era rice-flavor liquor. Traditional rice flavor type white spirit uses small Chengqing or pottery jar fermentation, and production intensity of labour is big, and is efficient. The novel rice-flavor liquor saccharification and fermentation equipment adopts stainless steel equipment, the stainless steel fermentation equipment improves the sanitary cleanliness of production, reduces the influence of the environment and microorganisms in the equipment, and simultaneously, the novel rice-flavor Xiaoqu adopts pure microorganisms to culture and prepare the qu gradually, and the microorganisms of the qu are relatively simple, so that the fermented rice wine has low ethyl lactate content, low total acid and total ester content, and relatively high fusel oil, so that the typical fragrance of the wine body is insufficient, the taste is light, and the wine is easy to get up after drinking.
Ethyl lactate is a flavor framework component of the rice-flavor liquor, the reduction of ethyl lactate causes the reduction of the quality of the rice-flavor liquor, fusel oil is one of key flavor components of the rice-flavor liquor, but the excessive fusel oil causes the discordance of the liquor body aroma and the bitter taste, and the liquor is easy to be drunk. Therefore, the technology for improving the ethyl lactate content and reducing the fusel oil content of the rice-flavor liquor is very important.
The Chinese invention patent CN106350371A discloses a method for improving the content of ethyl lactate in mechanized white spirit. The main technical scheme is that the fermented grains cooked and gelatinized in a mechanized workshop are cooled, added with yeast, inoculated with microorganisms in a traditional process field, and then loaded into a stainless steel container and put into a fermentation chamber for fermentation. The patent has the defect that the method is limited to the production process of solid white spirit and does not relate to the process of liquid fermentation white spirit.
Chinese patent CN103937642A discloses a method for improving the content of esters and acids generated during the brewing process of white spirit by changing relevant process parameters during the production process of white spirit. However, the method mainly improves acetic acid and ethyl acetate, does not improve ethyl lactate, and is mainly realized by prolonging the fermentation period, wherein the fermentation period is 60-70 days, is only suitable for producing flavoring wine, and is not suitable for producing base wine in large quantities.
Disclosure of Invention
In order to overcome the defects and shortcomings in the prior art, the invention aims to provide a brewing method for improving the ethyl lactate content of rice-flavor liquor and reducing the fusel oil content.
The purpose of the invention is realized by the following technical scheme:
a brewing method of rice-flavor liquor comprises the following steps:
(1) cleaning rice, adding water, soaking for 3-5 days at 20-25 ℃, and separating soaking water to obtain rice milk water rich in lactic acid bacteria;
(2) gradually expanding and culturing rhizopus oryzae into bran koji, and mixing the rhizopus oryzae bran koji with Xiaoqu to obtain mixed koji;
(3) cooking rice, spreading to cool to below 35 ℃, placing in a saccharification tank, adding mixed yeast with the weight of 0.5-1.2% of the weight of the rice, saccharifying at 30-35 ℃ for 16 hours, and introducing air from the bottom of the saccharification tank for 12-18 hours to obtain saccharified fermented grains;
(4) adding fermentation water, rice milk water, acid protease and acid-resistant saccharifying enzyme into the saccharified fermented grains, uniformly mixing, and pumping into a large tank for fermentation at the fermentation temperature of 28-32 ℃;
(5) fermenting for 13-15 days, and distilling the mash to obtain the rice-flavor white spirit with high ethyl lactate and low fusel.
The step-by-step expansion culture of the rhizopus oryzae in the step (2) is carried out by three stages of culture of a triangular flask mold starter, a culture box mold starter and a culture chamber rhizopus bran starter; the triangular flask koji and the incubator koji are obtained according to the conventional method in the field.
The rhizopus oryzae bran koji in the step (2) is preferably prepared by the following steps:
a. mixing bran and 50-55% of water by mass, uniformly mixing, and steaming for 30-40 minutes;
b. spreading and cooling to 30-35 ℃ after discharging, inoculating 0.8-1.0% of yeast, uniformly stirring, and then placing in a yeast room for culture;
c. at the early stage of culture, the culture temperature is 28-32 ℃, the culture humidity is 75-80%, and the culture is carried out for 24-28 hours;
d. in the middle culture period, the culture temperature is 33-37 ℃, the culture humidity is 70-75%, and the culture is carried out for 16-20 hours;
e. after the culture is finished, drying for 8-12 hours at 40 ℃ to obtain rhizopus oryzae bran koji;
the method has the characteristics of short preparation time, simple and controllable operation, and the prepared bran koji has the characteristics of high saccharification force, strong acid production capability, stable fermentation performance and difficult degradation.
In the mixed koji in the step (2), the ratio of the rhizopus oryzae bran koji to the Xiaoqu is 1 (2-4).
Introducing air into the mixture obtained in the step (3), wherein the ventilation volume is 0.1-0.3 m3/m3.min。
In the step (4), the amount of the fermentation water is 100-115%, the rice milk is 10-15%, the acid protease is 0.05-0.1%, and the acid-resistant saccharifying enzyme is 0.1-0.3% by weight of the raw materials.
The principle of the invention is as follows: preparing bran koji from Rhizopus oryzae of the prior art, and mixing with Xiaoqu according to a certain proportion to prepare mixed koji; cleaning part of raw material rice, and then carrying out low-temperature anaerobic soaking to obtain rice milk water rich in lactic acid bacteria; the raw materials are cooked and mixed with the mixed koji for saccharification, certain air is introduced into the bottom of a saccharification tank after the saccharification culture is carried out for a period of time, so that rhizopus oryzae can generate a large amount of lactic acid, the lactic acid is a prerequisite substance of ethyl lactate, and meanwhile, the lactic acid can adjust the pH value of mash and inhibit a large amount of fusel oil from being generated in the fermentation process; adding a certain proportion of rice milk water into the saccharified fermented grains for fermentation, namely inoculating natural lactic acid bacteria for mixed fermentation, generating more acid substances such as lactic acid, acetic acid and the like, and simultaneously reducing the pH value of mash, thereby further promoting the synthesis of ethyl lactate.
Compared with the prior art, the invention has the following advantages and effects:
1. the rhizopus oryzae is available, the rice pulp water is lactic acid bacteria obtained from the nature, and the production operation of rhizopus oryzae bran koji and the rice pulp water is simple and low in cost.
2. The method of the invention not only improves the ethyl lactate in the rice-flavor liquor, but also reduces the content of fusel oil, and the liquor yield is not reduced.
3. The rice wine obtained by the method has typical rice aroma, outstanding honey aroma, mellow and sweet taste, fullness and thickness, long tail taste and difficult head-up after drinking.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A brewing method of rice-flavor liquor comprises the following steps:
(1) cleaning rice, adding 1.5 times of fermented water, anaerobically soaking at 20 deg.C for 5 days, and separating rice and soaking water to obtain rice milk water rich in lactobacillus;
(2) cooking rice, cooling to 30 deg.C by blowing, adding 1.2% mixed yeast prepared by mixing Rhizopus oryzae bran yeast and Xiaoqu at a ratio of 1:2, stirring, and saccharifying in saccharification tank;
(3) after 16 hours of saccharification, air was blown from the bottom of the saccharification tank at an air flow of 0.1m3/m3Min, aeration time 12 hours;
(4) adding 105% of fermentation water, 10% of rice milk, 0.05% of Ampere acid protease and 0.2% of Suhong GA II acid-resistant saccharifying enzyme into the saccharified fermented grains, uniformly mixing, pumping into a large tank for fermentation, wherein the fermentation temperature is 28-32 ℃.
(5) Fermenting for 13 days, and distilling the mash to obtain rice-flavor liquor.
TABLE 1 comparison of physicochemical index and taste of base wine obtained in examples and control
Note: the comparison sample is rice wine produced by the traditional rice-flavor liquor process.
Example 2
A brewing method of rice-flavor liquor comprises the following steps:
(1) cleaning rice, adding 1.8 times of fermented water, anaerobically soaking at 25 deg.C for 5 days, and separating rice and soaking water to obtain rice milk water rich in lactobacillus;
(2) cooking rice, cooling to 30 deg.C by blowing, adding 1.2% mixed yeast prepared by mixing Rhizopus bran yeast and Xiaoqu at a ratio of 1:3, stirring, and saccharifying in saccharification tank;
(3) after 16 hours of saccharification, air was blown from the bottom of the saccharification tank at an air flow of 0.2m3/m3Min, aeration time 16 hours;
(4) adding 105% of fermentation water, 10% of rice milk water, 0.05% of Ampere acid protease and 0.2% of Suhong GA II acid-resistant saccharifying enzyme into the saccharified fermented grains, uniformly mixing, pumping into a large tank for fermentation, wherein the fermentation temperature is 28-32 ℃.
(5) Fermenting for 13 days, and distilling the mash to obtain rice-flavor liquor.
TABLE 2 comparison of physicochemical indexes and tastes of base wines obtained in examples and control samples
Note: the comparison sample is rice wine produced by the traditional rice-flavor liquor process.
Example 3
A brewing method of rice-flavor liquor comprises the following steps:
(1) cleaning rice, adding 1.8 times of fermented water, anaerobically soaking at 25 deg.C for 5 days, and separating rice and soaking water to obtain rice milk water rich in lactobacillus;
(2) cooking rice, cooling to 30 deg.C by blowing, adding 1.2% mixed yeast prepared by mixing Rhizopus bran yeast and Xiaoqu at a ratio of 1:3, stirring, and saccharifying in saccharification tank;
(3) after 18 hours of saccharification, air was blown from the bottom of the saccharification tank at an air flow of 0.3m3/m3Min, aeration time 18 hours;
(4) adding 105% of fermentation water, 10% of rice milk water, 0.05% of Ampere acid protease and 0.3% of Suhong GA II acid-resistant saccharifying enzyme into the saccharified fermented grains, uniformly mixing, pumping into a large tank for fermentation, wherein the fermentation temperature is 28-32 ℃.
(5) Fermenting for 15 days, and distilling the mash to obtain rice-flavor liquor.
TABLE 3 comparison of physicochemical indices and taste of base liquors obtained in examples and control
Note: the comparison sample is rice wine produced by the traditional rice-flavor liquor process.
Example 4
A brewing method of rice-flavor liquor comprises the following steps:
(1) cleaning rice, adding 2.0 times of fermented water, anaerobically soaking at 25 deg.C for 5 days, and separating rice and soaking water to obtain rice milk water rich in lactobacillus;
(2) cooking rice, cooling to 30 deg.C by blowing, adding 1.0% mixed yeast prepared by mixing Rhizopus bran yeast and Xiaoqu at a ratio of 1:2, stirring, and saccharifying in saccharification tank;
(3) after 18 hours of saccharification, air was blown from the bottom of the saccharification tank at an air flow of 0.2m3/m3Min, aeration time 16 hours;
(4) adding 105% of fermentation water, 10% of rice milk water, 0.08% of Ampere acid protease and 0.3% of Suhong GA II acid-resistant saccharifying enzyme into the saccharified fermented grains, uniformly mixing, pumping into a large tank for fermentation, wherein the fermentation temperature is 28-32 ℃.
(5) Fermenting for 15 days, and distilling the mash to obtain rice-flavor liquor.
TABLE 4 comparison of physicochemical indices and mouthfeel of base liquors obtained in examples and control
Note: the comparison sample is rice wine produced by the traditional rice-flavor liquor process.
As can be summarized from tables 1 to 4, the yield of the wine obtained by the embodiment is basically the same as that of the traditional rice-flavor liquor process, but the ethyl lactate in the embodiment is higher than that in the traditional rice-flavor liquor process, the highest yield is 213% of that in the blank sample, the total acid is higher than that in the blank sample, and the fusel oil is lower than that in the traditional rice-flavor liquor process, and the lowest yield is only 52.3% of that in the blank sample. In terms of mouthfeel, the rice wine aroma of the examples is typical, the taste is mellow, the taste is thick, the tail net taste is long, and the total taste is better than that of the blank sample.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (5)
1. A brewing method of rice-flavor liquor is characterized by comprising the following steps:
(1) cleaning rice, adding water, soaking for 3-5 days at 20-25 ℃, and separating soaking water to obtain rice milk water rich in lactic acid bacteria;
(2) gradually expanding and culturing rhizopus oryzae into bran koji, and mixing the rhizopus oryzae bran koji with Xiaoqu to obtain mixed koji;
(3) cooking rice, spreading to cool to below 35 ℃, placing in a saccharification tank, adding mixed yeast with the weight of 0.5-1.2% of the weight of the rice, saccharifying at 30-35 ℃ for 16 hours, and introducing air from the bottom of the saccharification tank for 12-18 hours to obtain saccharified fermented grains;
(4) adding fermentation water, rice milk water, acid protease and acid-resistant saccharifying enzyme into the saccharified fermented grains, uniformly mixing, and pumping into a large tank for fermentation at the fermentation temperature of 28-32 ℃;
(5) fermenting for 13-15 days, and distilling the mash to obtain the rice-flavor white spirit with high ethyl lactate and low fusel.
2. Brewing method according to claim 1, characterized in that:
the rhizopus oryzae bran koji in the step (2) is prepared by the following steps:
d. mixing bran and 50-55% of water by mass, uniformly mixing, and steaming for 30-40 minutes;
e. spreading and cooling to 30-35 ℃ after discharging, inoculating 0.8-1.0% of yeast, uniformly stirring, and then placing in a yeast room for culture;
f. at the early stage of culture, the culture temperature is 28-32 ℃, the culture humidity is 75-80%, and the culture is carried out for 24-28 hours;
d. in the middle culture period, the culture temperature is 33-37 ℃, the culture humidity is 70-75%, and the culture is carried out for 16-20 hours;
e. and after the culture is finished, drying for 8-12 hours at 40 ℃ to obtain the rhizopus oryzae bran koji.
3. Brewing method according to claim 1, characterized in that: in the mixed koji in the step (2), the ratio of the rhizopus oryzae bran koji to the Xiaoqu is 1 (2-4).
4. Brewing method according to claim 1, characterized in that: introducing air into the mixture obtained in the step (3), wherein the ventilation volume is 0.1-0.3 m3/m3.min。
5. Brewing method according to claim 1, characterized in that: in the step (4), the amount of the fermentation water is 100-110%, the rice milk is 10-15%, the acid protease is 0.05-0.1%, and the acid-resistant saccharifying enzyme is 0.1-0.3% by weight of the raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811433238.8A CN109207306B (en) | 2018-11-28 | 2018-11-28 | Brewing method for improving ethyl lactate content and reducing fusel oil content of rice-flavor liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811433238.8A CN109207306B (en) | 2018-11-28 | 2018-11-28 | Brewing method for improving ethyl lactate content and reducing fusel oil content of rice-flavor liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109207306A CN109207306A (en) | 2019-01-15 |
| CN109207306B true CN109207306B (en) | 2022-02-11 |
Family
ID=64994770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811433238.8A Active CN109207306B (en) | 2018-11-28 | 2018-11-28 | Brewing method for improving ethyl lactate content and reducing fusel oil content of rice-flavor liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109207306B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110903988B (en) * | 2019-12-18 | 2021-08-10 | 广西天龙泉酒业有限公司 | Complex microbial inoculant and application thereof |
| CN110923089A (en) * | 2019-12-30 | 2020-03-27 | 福建金丰酿酒有限公司 | Production method of rice-flavor liquor |
| CN111254034B (en) * | 2020-03-13 | 2023-02-03 | 广西天龙泉酒业有限公司 | Wine making method for improving quality of rice-flavor raw wine |
| CN112011467B (en) * | 2020-10-13 | 2021-01-29 | 中粮营养健康研究院有限公司 | Rhizopus oryzae, microbial inoculum, bran koji, preparation methods thereof, application of rhizopus oryzae, microbial inoculum and bran koji, wine and preparation method of wine |
| CN113528273B (en) * | 2021-08-24 | 2023-08-04 | 广东省九江酒厂有限公司 | Low-impurity-alcohol high-citric acid fermentation type rice wine and brewing method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101338265A (en) * | 2008-08-12 | 2009-01-07 | 翁源县古泉米酒厂 | Rice spirit and brewing method |
| CN102071126A (en) * | 2009-11-25 | 2011-05-25 | 贵州仁怀茅台镇金士酒业有限公司 | Process method for reducing fusel oil in Maotai-flavor Daqu liquor |
| CN102787041A (en) * | 2011-05-17 | 2012-11-21 | 江南大学 | Process for brewing yellow wine by adding seriflux |
| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
| CN105062766A (en) * | 2015-07-27 | 2015-11-18 | 广西丹泉酒业有限公司 | Method for brewing rice-flavor baijiu |
| CN106754036A (en) * | 2016-12-20 | 2017-05-31 | 广州顺德酒厂有限公司 | A kind of rice spirit and preparation method thereof |
| CN107012103A (en) * | 2017-05-04 | 2017-08-04 | 劲牌有限公司 | Low yield fusel oil yeast and its application in mechanization production Chinese yeast former wine |
| CN107058021A (en) * | 2017-03-31 | 2017-08-18 | 安徽徽酒酒业有限公司 | A kind of cherry Maotai-flavor liquor and preparation method thereof |
-
2018
- 2018-11-28 CN CN201811433238.8A patent/CN109207306B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101338265A (en) * | 2008-08-12 | 2009-01-07 | 翁源县古泉米酒厂 | Rice spirit and brewing method |
| CN102071126A (en) * | 2009-11-25 | 2011-05-25 | 贵州仁怀茅台镇金士酒业有限公司 | Process method for reducing fusel oil in Maotai-flavor Daqu liquor |
| CN102787041A (en) * | 2011-05-17 | 2012-11-21 | 江南大学 | Process for brewing yellow wine by adding seriflux |
| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
| CN105062766A (en) * | 2015-07-27 | 2015-11-18 | 广西丹泉酒业有限公司 | Method for brewing rice-flavor baijiu |
| CN106754036A (en) * | 2016-12-20 | 2017-05-31 | 广州顺德酒厂有限公司 | A kind of rice spirit and preparation method thereof |
| CN107058021A (en) * | 2017-03-31 | 2017-08-18 | 安徽徽酒酒业有限公司 | A kind of cherry Maotai-flavor liquor and preparation method thereof |
| CN107012103A (en) * | 2017-05-04 | 2017-08-04 | 劲牌有限公司 | Low yield fusel oil yeast and its application in mechanization production Chinese yeast former wine |
Non-Patent Citations (3)
| Title |
|---|
| 米根霉在牛栏山基酒生产中的应用;宋克伟，等;《酿酒科技》;20151231(第2期);第73-75页 * |
| 米浆水对黄酒酿造和风味影响的研究;张雨，等;《酿酒科技》;20091231(第11期);第97-100页 * |
| 米香基酒发酵技术的研究;马淑祯，等;《酿酒》;20170531;第44卷(第3期);第73-80页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109207306A (en) | 2019-01-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109207306B (en) | Brewing method for improving ethyl lactate content and reducing fusel oil content of rice-flavor liquor | |
| CN104450399B (en) | A kind of liquid fermentation produces the method for rice spirit | |
| CN109913339A (en) | Pit mud is used in a kind of wine brewing | |
| CN111117901A (en) | Microbial compound inoculant and preparation method and application thereof | |
| CN112280632A (en) | Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing | |
| CN103952264A (en) | Method of preparing white spirit by virtue of solid fermentation and liquid distilling of raw materials | |
| CN110317734B (en) | Monascus with high yields of saccharifying enzyme, esterifying enzyme and protease and separation culture method and application thereof | |
| CN110923083A (en) | Method for preparing yeast bran koji by yeast mixed culture | |
| CN113684156A (en) | Preparation method of compound functional bacterial liquid of strong aromatic Chinese spirits | |
| CN105087287A (en) | Novel method for producing Luzhou-flavor liquor through solid state fermentation | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| CN112143595A (en) | Luzhou-flavor liquor pit mud and preparation method thereof | |
| CN107022462B (en) | Production method of natural seasoning liquid for wine | |
| CN110699208A (en) | Method for producing white spirit by fermentation of eurotium shigaensis | |
| CN107904130B (en) | Multi-round acetic acid fermentation and method for improving quality of mature vinegar based on multi-round acetic acid fermentation | |
| CN107574074B (en) | Method for making starter of fen-flavor liquor | |
| CN111690504B (en) | Method for increasing content of non-volatile organic acid in acetification stage of apple vinegar | |
| CN113637546A (en) | Production method of rice-flavor liquor | |
| CN111187694A (en) | Strong fragrant rice distilled liquor and preparation method thereof | |
| CN110862887A (en) | Method for manufacturing strong aromatic white spirit pit mud | |
| CN109112054A (en) | A kind of production method of rice vinegar | |
| CN117126753B (en) | Saccharomyces cerevisiae for producing polysaccharide and application thereof in longan wine brewing | |
| CN114736755A (en) | Preparation method of multi-strain composite thick wine Xiaoqu | |
| CN117866770A (en) | Method for separating yeast for fermenting tartary buckwheat yellow rice wine | |
| CN117050829A (en) | Method for improving quality of brewed wine by using red yeast rice semi-solid state method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |