CN110669609A - Production process of selenium-rich rice wine - Google Patents
Production process of selenium-rich rice wine Download PDFInfo
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- CN110669609A CN110669609A CN201910992733.0A CN201910992733A CN110669609A CN 110669609 A CN110669609 A CN 110669609A CN 201910992733 A CN201910992733 A CN 201910992733A CN 110669609 A CN110669609 A CN 110669609A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 74
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 74
- 239000011669 selenium Substances 0.000 title claims abstract description 74
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 49
- 235000009566 rice Nutrition 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000008569 process Effects 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 230000032050 esterification Effects 0.000 claims description 6
- 238000005886 esterification reaction Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 239000003344 environmental pollutant Substances 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 231100000719 pollutant Toxicity 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 230000000249 desinfective effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 4
- 238000004821 distillation Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides a production process of selenium-rich rice wine, which comprises the following steps: after the selenium-rich rice is pretreated, adding distiller's yeast to perform primary fermentation, alcoholizing and esterifying to obtain fermented glutinous rice; mixing the fermented glutinous rice with aged rice wine, alcoholizing again, and esterifying; squeezing and separating out distiller's grains and wine, and filtering the wine; and (4) indirectly heating and boiling the filtered wine. The selenium content of the rice wine brewed by the process is more than or equal to 0.03 mg/kg; the rice wine produced by the squeezing and filtering process retains various beneficial components such as soluble minerals, vitamins, amino acids, micromolecular proteins, saccharides and the like in the rice to the maximum extent, and the vinasse produced by the squeezing and filtering process can be used as feed to reduce the emission of pollutants; the final boiling process has the effects of indirectly sterilizing and disinfecting, promoting the Maillard reaction of the saccharides and the proteins, and generating fragrant substances, so that the rice wine is more mellow and has better taste.
Description
Technical Field
The invention belongs to the technical field of rice wine brewing, and particularly relates to a production process of selenium-rich rice wine.
Background
Selenium element is a food source antioxidant, can eliminate excessive oxygen free radicals in human body, has the anti-free radical effect 300-500 times of that of vitamin E and vitamin C, can improve the immunity of the human body, has the effects of cancer prevention and cancer resistance, and is a necessary trace element for human health. The rice selenium enrichment technology is generally mature, but the rice wine produced by fermenting and distilling the selenium-enriched rice is almost difficult to detect selenium.
Therefore, it is necessary to provide a selenium-rich rice wine production process, which not only retains the flavor of rice wine, but also can transfer the selenium in rice to rice wine.
Disclosure of Invention
The invention aims to provide a production process of selenium-rich rice wine, and aims to solve the technical problem that rice wine produced by fermenting and distilling selenium-rich glutinous rice in the prior art cannot retain selenium element.
The invention provides a production process of selenium-rich rice wine, which comprises the following steps:
after the selenium-rich rice is pretreated, adding distiller's yeast to perform primary fermentation, alcoholizing and esterifying to obtain fermented glutinous rice;
mixing the fermented glutinous rice with aged rice wine, alcoholizing again, and esterifying;
squeezing and separating out distiller's grains and wine, and filtering the wine;
and (4) indirectly heating and boiling the filtered wine.
Further, carrying out secondary alcoholization and esterification for 35-40 days at 25-35 ℃; the pH value of the fermented glutinous rice after secondary alcoholization and esterification is 2.7-3.2.
Furthermore, the amount of the distiller's yeast is 0.8-1.2% of the amount of the selenium-rich glutinous rice.
Further, the first fermentation temperature is 30-35 ℃, and the time is 5-7 days.
Furthermore, the degree of the aged rice wine is 58 degrees, and the using amount of the aged rice wine is 4-5 times of that of the selenium-rich glutinous rice.
Further, the pressing pressure was 0.8 mpa; the pressure of the filtered wine is 0.3 mpa.
Further, in the indirect heating cooking process, after the temperature is rapidly heated to 80 ℃, the temperature is kept between 100 and 120 ℃.
Further, the selenium-enriched rice pretreatment comprises the following steps:
cleaning selenium-rich glutinous rice and soaking until rice grains swell;
steaming the soaked selenium-rich glutinous rice and cooling.
Further, the selenium content of the selenium-rich glutinous rice is more than 250ug/kg and less than 300 ug/kg; the soaking time is 8-10 hours.
Further, the cooking temperature of the selenium-rich glutinous rice is 120 ℃, and the time is 15 minutes; steaming, and cooling to below 30 deg.C.
The production process of the selenium-rich rice wine has the beneficial effects that: mixing aged rice wine and fermented glutinous rice obtained after the first fermentation, performing secondary fermentation, performing alcoholization and esterification, squeezing juice by physical means, filtering, and finally sterilizing by indirect cooking to obtain the selenium-rich rice wine. The production process ensures that the selenium element in the selenium-rich rice is not lost in the brewing process to the maximum extent, and the rice wine produced by the production process has the selenium content of more than or equal to 0.03mg/kg and the water content of 0.01-0.04 mg/kg. In addition, the last indirect cooking process of the production process enables the saccharides and the proteins to have a Maillard reaction to generate fragrant substances, so that the rice wine is more mellow; the squeezing and filtering process is adopted to replace the distillation process in the prior art, the produced rice wine furthest retains various beneficial components such as soluble minerals, vitamins, amino acids, micromolecular proteins, saccharides and the like in the rice, and the vinasse generated after squeezing and filtering can be used as feed, so that the emission of pollutants is reduced.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments described in the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of the production process of selenium-rich rice wine of this embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to explain the technical solution of the present invention, the following detailed description is made with reference to the specific drawings and examples.
Example 1
The embodiment of the invention provides a production process of selenium-rich rice wine, which comprises the following steps:
s1, soaking: cleaning selenium-rich glutinous rice, and soaking for 8-10 hours until the rice grains swell, wherein the selenium content of the selected selenium-rich glutinous rice is more than 250ug/kg and less than 300 ug/kg;
s2, cooking: steaming the soaked selenium-rich glutinous rice for 15 minutes at 120 ℃;
s3, cooling: cooling the steamed selenium-rich glutinous rice to 30 ℃;
s4, yeast mixing: adding distiller's yeast into the cooled selenium-rich glutinous rice, wherein the amount of the distiller's yeast is 0.8% of that of the selenium-rich glutinous rice, and uniformly stirring;
s5, primary fermentation: fermenting the selenium-rich glutinous rice added with the distiller's yeast at 30 ℃ for 7 days, and carrying out alcoholization and esterification to obtain fermented glutinous rice;
s6, secondary fermentation: mixing fermented glutinous rice and aged rice wine of 58% (v/v) in a fermentation tank, fermenting at 25 deg.C for 40 days, alcoholizing, esterifying again, and stopping fermentation until pH is about 3;
s7, squeezing juice: squeezing and separating out distiller's grains and wine water by an air pressure cylinder, wherein the pressure is 0.8 mpa;
s8, filtering: filtering the squeezed wine by adopting a full cotton cloth cylinder, wherein the filtering pressure is 0.3 mpa;
s9, boiling: the filtered wine is heated and boiled indirectly by a steaming cylinder, and is quickly heated to 80 ℃ and then the temperature is kept at 100 ℃.
Example 2
The embodiment provides a selenium-rich rice wine production process, which refers to the specific operation steps in embodiment 1, and is different from embodiment 1 in that: s6, in the second fermentation process, the consumption of the aged rice wine is 4 times of that of the selenium-rich glutinous rice, the temperature is 35 ℃, and the time is 35 days.
Example 3
The embodiment provides a selenium-rich rice wine production process, which refers to the specific operation steps in embodiment 1, and is different from embodiment 1 in that: s9, in the boiling process, the temperature is kept at 120 ℃.
Comparative example 1
The comparison example provides a selenium-rich rice wine production process, which refers to the specific operation steps in the example 1, and is different from the example 1 in that: s9, in the boiling process, the temperature is kept at 150 ℃.
Comparative example 2
The comparison example provides a selenium-rich rice wine production process, which refers to the specific operation steps in the example 1, and is different from the example 1 in that: s3, in the cooling process, cooling the steamed selenium-rich glutinous rice to 45 ℃.
Comparative example 3
The comparison example provides a production process of selenium-rich rice wine, which is different from the embodiment 1 in that the traditional wine brewing process is adopted, the selenium-rich rice is pretreated, then distiller's yeast is added for direct fermentation, and then the selenium-rich rice wine is obtained by distillation.
The components of the selenium-rich rice wine obtained in the embodiments 1-3 and the comparative examples 1-3 are respectively detected, and the specific detection results are shown in the table 1:
TABLE 1
The production process of the selenium-rich rice wine provided by the embodiment adopts secondary fermentation, squeezing filtration and boiling processes to replace the fermentation and distillation processes of the conventional rice wine brewing, the rice wine retains selenium element in the selenium-rich glutinous rice, and the selenium content is more than or equal to 0.03 mg/kg. The rice wine produced by the squeezing and filtering process retains various beneficial components such as soluble minerals, vitamins, amino acids, micromolecular proteins, saccharides and the like in the rice to the maximum extent, and the vinasse produced by the squeezing and filtering process can be used as feed to reduce the emission of pollutants. The final boiling process has the effects of indirectly sterilizing and disinfecting, promoting the Maillard reaction of the saccharides and the proteins, and generating fragrant substances, so that the rice wine is more mellow and has better taste.
The produced selenium-rich rice wine can be filled, packaged, stored and kept after being checked and checked to be qualified, and then is delivered as a qualified product.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. It should be noted that there are no specific structures but a few objective structures due to the limited character expressions, and that those skilled in the art may make various improvements, decorations or changes without departing from the principle of the invention or may combine the above technical features in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (10)
1. A production process of selenium-rich rice wine is characterized by comprising the following steps:
after the selenium-rich rice is pretreated, adding distiller's yeast to perform primary fermentation, alcoholizing and esterifying to obtain fermented glutinous rice;
mixing the fermented glutinous rice with aged rice wine, alcoholizing again, and esterifying;
squeezing and separating out distiller's grains and wine, and filtering the wine;
and (4) indirectly heating and boiling the filtered wine.
2. The production process of the selenium-rich rice wine as claimed in claim 1, wherein the time for alcoholization and esterification is 35-40 days, and the temperature is 25-35 ℃; the pH value of the fermented glutinous rice after secondary alcoholization and esterification is 2.7-3.2.
3. The selenium-rich rice wine production process of claim 1, wherein the amount of distiller's yeast is 0.8% -1.2% of the selenium-rich glutinous rice.
4. The production process of selenium-rich rice wine as claimed in claim 1, wherein the first fermentation temperature is 30-35 deg.C and the time is 5-7 days.
5. The selenium-rich rice wine production process of claim 1, wherein the degree of the aged rice wine is 58 degrees, and the dosage of the aged rice wine is 4-5 times of the selenium-rich glutinous rice wine.
6. The selenium-enriched rice wine production process of claim 1, wherein the pressing pressure is 0.8 mpa; the pressure of the filtered wine is 0.3 mpa.
7. The selenium-rich rice wine production process of claim 1, wherein in the indirect heating and boiling process, the temperature is rapidly heated to 80 ℃, and then the temperature is maintained at 100-120 ℃.
8. The selenium-rich rice wine production process of claim 1, wherein the pretreatment of the selenium-rich rice comprises the following steps:
cleaning selenium-rich glutinous rice and soaking until rice grains swell;
steaming the soaked selenium-rich glutinous rice and cooling.
9. The selenium-rich rice wine production process of claim 7, wherein the selenium content of the selenium-rich glutinous rice is more than 250ug/kg and less than 300 ug/kg; the soaking time is 8-10 hours.
10. The selenium-rich rice wine production process of claim 7, wherein the cooking temperature of the selenium-rich glutinous rice is 120 ℃ and the cooking time is 15 minutes; steaming, and cooling to below 30 deg.C.
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| CN201910992733.0A CN110669609A (en) | 2019-10-18 | 2019-10-18 | Production process of selenium-rich rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910992733.0A CN110669609A (en) | 2019-10-18 | 2019-10-18 | Production process of selenium-rich rice wine |
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| CN110669609A true CN110669609A (en) | 2020-01-10 |
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| CN201910992733.0A Pending CN110669609A (en) | 2019-10-18 | 2019-10-18 | Production process of selenium-rich rice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1931991A (en) * | 2006-09-29 | 2007-03-21 | 重庆中澳美浓生物技术有限公司 | Glutinous rice fruit wine and its prepn process |
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| CN104611168A (en) * | 2014-12-08 | 2015-05-13 | 西华大学 | Manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine |
| CN104629992A (en) * | 2015-02-25 | 2015-05-20 | 福建省宏盛闽侯酒业有限公司 | Brewing method of refreshing monascus rice wine |
| CN106085759A (en) * | 2016-08-11 | 2016-11-09 | 周玺令 | A kind of preparation method of the modulation wine that ferments |
| CN109234107A (en) * | 2018-10-23 | 2019-01-18 | 万安县客家酒厂 | A kind of processing technology of rice wine |
| CN109880713A (en) * | 2019-04-10 | 2019-06-14 | 福建师范大学 | A kind of preparation method of selenium-rich dry type red rice yellow wine |
| CN109880712A (en) * | 2019-04-10 | 2019-06-14 | 福建师范大学 | A kind of preparation method of selenium-enriched anka vinasse |
| CN110272792A (en) * | 2019-07-31 | 2019-09-24 | 马知虎 | It is a kind of by glutinous rice wine and the mixed manufacture craft for mixing wine of Spirit |
-
2019
- 2019-10-18 CN CN201910992733.0A patent/CN110669609A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1931991A (en) * | 2006-09-29 | 2007-03-21 | 重庆中澳美浓生物技术有限公司 | Glutinous rice fruit wine and its prepn process |
| CN103484332A (en) * | 2013-09-30 | 2014-01-01 | 贵州省黎平县侗乡米业有限公司 | Liping kam sweet rice wine and producing method thereof |
| CN104611168A (en) * | 2014-12-08 | 2015-05-13 | 西华大学 | Manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine |
| CN104629992A (en) * | 2015-02-25 | 2015-05-20 | 福建省宏盛闽侯酒业有限公司 | Brewing method of refreshing monascus rice wine |
| CN106085759A (en) * | 2016-08-11 | 2016-11-09 | 周玺令 | A kind of preparation method of the modulation wine that ferments |
| CN109234107A (en) * | 2018-10-23 | 2019-01-18 | 万安县客家酒厂 | A kind of processing technology of rice wine |
| CN109880713A (en) * | 2019-04-10 | 2019-06-14 | 福建师范大学 | A kind of preparation method of selenium-rich dry type red rice yellow wine |
| CN109880712A (en) * | 2019-04-10 | 2019-06-14 | 福建师范大学 | A kind of preparation method of selenium-enriched anka vinasse |
| CN110272792A (en) * | 2019-07-31 | 2019-09-24 | 马知虎 | It is a kind of by glutinous rice wine and the mixed manufacture craft for mixing wine of Spirit |
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Application publication date: 20200110 |