CN113943617B - Method for brewing wine by utilizing microwave technology - Google Patents
Method for brewing wine by utilizing microwave technology Download PDFInfo
- Publication number
- CN113943617B CN113943617B CN202111287217.1A CN202111287217A CN113943617B CN 113943617 B CN113943617 B CN 113943617B CN 202111287217 A CN202111287217 A CN 202111287217A CN 113943617 B CN113943617 B CN 113943617B
- Authority
- CN
- China
- Prior art keywords
- microwave
- wine
- citric acid
- soaking
- aqueous solution
- 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
- 235000014101 wine Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 69
- 235000013339 cereals Nutrition 0.000 claims abstract description 40
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 238000002791 soaking Methods 0.000 claims abstract description 22
- 239000007864 aqueous solution Substances 0.000 claims abstract description 18
- 239000001384 succinic acid Substances 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 8
- 240000006394 Sorghum bicolor Species 0.000 claims description 8
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 abstract description 18
- 230000004151 fermentation Effects 0.000 abstract description 18
- 150000002148 esters Chemical class 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 4
- 238000013124 brewing process Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 9
- 239000000463 material Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 235000020681 well water Nutrition 0.000 description 6
- 239000002349 well water Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002632 lipids Chemical group 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 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
-
- 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
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (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)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for brewing wine by utilizing a microwave technology, and belongs to the technical field of brewing wine. The brewing process comprises the following steps: soaking the fermented grain raw material in a first citric acid aqueous solution, performing first microwave treatment, and then soaking in a second citric acid aqueous solution, and performing second microwave treatment; cooling and grinding grains after the treatment is finished, adding distiller's yeast and water for fermentation, adding water and succinic acid into the obtained fermented glutinous rice, and fermenting and distilling to obtain the wine. The invention adopts microwave technology to replace traditional steaming technology for brewing wine, combines with citric acid soaking treatment, and simultaneously adds succinic acid in the fermentation process, thereby improving the content of ester substances in the wine and improving the taste.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to a method for brewing by utilizing a microwave technology.
Background
The white wine is prepared from cereal grains serving as a raw material, has various effects of promoting blood circulation, dredging collaterals, eliminating fatigue, resisting cold, refreshing, and the like, can reduce sugar content in blood, promote blood circulation, delay deposition of lipid such as cholesterol on vessel walls, dilate vessels, and have certain benefits on cardiovascular and cerebrovascular vessels, so that the white wine is favored by a plurality of people.
The main liquor brewing process flow at present is as follows: firstly, grains are steamed and cooked, then brewing materials are mixed with distiller's yeast, mash is obtained through fermentation, and the mash is distilled and separated to obtain wine and distiller's grains. However, the white spirit brewed by the existing white spirit brewing process still needs to be improved in taste, and the content of total acid and total ester in the wine product is low. How to improve the processing technology so as to enable the tea to have milder and mellow taste is a common pursuit in the field.
Disclosure of Invention
The invention aims to provide a method for brewing wine by utilizing a microwave technology, which solves the problems in the prior art, and ensures that the brewed wine has better taste and higher total acid and total ester content.
In order to achieve the above object, the present invention provides the following solutions:
The invention provides a method for brewing wine by utilizing a microwave technology, which comprises the following steps:
(1) Soaking a fermented grain raw material in a first citric acid aqueous solution, performing first microwave treatment, and then soaking the fermented grain raw material in a second citric acid aqueous solution, performing second microwave treatment;
(2) Cooling the fermented grain raw material treated in the step (1) to room temperature, grinding, and adding distiller's yeast to obtain a mixture;
(3) Adding water into the mixture obtained in the step (2), and fermenting at 32-33 ℃ to obtain fermented glutinous rice;
(4) Adding water and succinic acid into the fermented glutinous rice obtained in the step (3), fermenting at 29-30deg.C, and distilling to obtain wine.
The fermented grain raw materials are sorghum, corn, barley and wheat.
The mass ratio of the sorghum to the corn to the barley to the wheat is 18-22:3-5:12-17:13-16.
The water addition amount in the step (3) is 1 to 1.3 times of the mass of the mixture in the step (2).
The adding amount of water in the step (3) is 1-1.2 times of the volume of the fermented glutinous rice in the step (3).
Further, the concentration of the first citric acid aqueous solution is 10-12g/L, and the soaking time is 2-2.5h; the first microwave treatment power is 400W-650W, and the microwave time is 10-15min.
Further, the concentration of the second citric acid aqueous solution is 7-8g/L, and the soaking time is 0.5-0.8 hours; the second microwave treatment power is 700W-950W, and the microwave time is 8-10min.
Further, the addition amount of the distiller's yeast is 0.45-0.5% of the mass of the ground fermented grain raw material.
Further, the fermentation time in the step (3) is 24-36h.
Further, the fermentation time in the step (4) is 5-6 days.
Further, the addition amount of the succinic acid is 0.06-0.08mg of succinic acid per kilogram of fermented grain raw material.
The invention also provides wine brewed by the brewing method.
The invention discloses the following technical effects:
According to the invention, a microwave technology is adopted to replace the traditional steaming technology for brewing wine, the microwave technology is combined with citric acid soaking treatment, and after the fermentation raw material is soaked in a gradient citric acid solution and subjected to microwave treatment, the generation of fermentation esterified substances can be promoted, and the content of total esters in the wine is obviously improved; meanwhile, succinic acid is added in the fermentation process, and participates in the fermentation process, so that the reaction of alcohol and organic acid is further promoted, the content of ester substances is improved, and the taste of the wine is improved.
The wine prepared by the microwave brewing technology has clear and transparent color, no impurity, soft and sweet taste, softness and clean and refreshing tail.
Detailed Description
Various exemplary embodiments of the invention will now be described in detail, which should not be considered as limiting the invention, but rather as more detailed descriptions of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the invention described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present invention. The specification and examples of the present invention are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.
Example 1
A method for brewing wine by utilizing microwave technology comprises the following steps:
(1) Soaking fermented grain raw materials (sorghum, corn, barley and wheat in a mass ratio of 18:3:17:14) in a citric acid aqueous solution with a concentration of 10g/L for 2.5 hours, taking out the grains, treating the grains in a 400W microwave environment for 15 minutes, soaking the grains subjected to microwave treatment in the citric acid aqueous solution with a concentration of 8g/L for 0.5 hour, and microwave again in a 700W microwave environment for 10 minutes;
(2) Naturally cooling the grains treated in the step (1) to room temperature, grinding into powder, adding distiller's yeast with the mass of 0.4% of the powder, and uniformly mixing the materials;
(3) Adding deep well water with the same mass as the mixture obtained in the step (2), and fermenting for 28 hours at the temperature of 32 ℃, wherein saccharification and fermentation are carried out to obtain fermented glutinous rice with slight bouquet;
(4) Adding the equal volume of deep well water into the fermented glutinous rice obtained in the step (3), then adding succinic acid (the addition amount is 0.06mg per kilogram of grain raw material), uniformly mixing, and fermenting for 5 days at 29 ℃; and after the fermentation is finished, distilling the fermentation product, and collecting fractions, namely the fermented wine.
Example 2
(1) Soaking fermented grain raw materials (sorghum, corn, barley and wheat in a mass ratio of 22:4:12:13) in a citric acid aqueous solution with a concentration of 12g/L for 2 hours, taking out the grains, treating the grains in a 650W microwave environment for 10 minutes, soaking the grains subjected to microwave treatment in the citric acid aqueous solution with a concentration of 7g/L for 0.8 hour, and microwave again in a 950W microwave environment for 8 minutes;
(2) Naturally cooling the grains treated in the step (1) to room temperature, grinding into powder, adding distiller's yeast with the mass of 0.45%, and uniformly mixing the materials;
(3) Adding deep well water with the mass 1.3 times of that of the mixture obtained in the step (2), and fermenting for 24 hours at the temperature of 33 ℃, wherein saccharification and fermentation are carried out to obtain fermented glutinous rice with slight bouquet;
(4) Adding the equal volume of deep well water into the fermented glutinous rice obtained in the step (3), then adding succinic acid (the addition amount is 0.08mg per kilogram of grain raw material), uniformly mixing, and fermenting for 6 days at 30 ℃; and after the fermentation is finished, distilling the fermentation product, and collecting fractions, namely the fermented wine.
Example 3
(1) Soaking fermented grain raw materials (sorghum, corn, barley and wheat in a mass ratio of 20:5:15:16) in citric acid aqueous solution with a concentration of 11g/L for 2 hours, taking out the grains, treating the grains in a 500W microwave environment for 12 minutes, soaking the grains subjected to microwave treatment in the citric acid aqueous solution with a concentration of 7g/L for 0.6 hour, and microwave again in a 850W microwave environment for 9 minutes;
(2) Naturally cooling the grains treated in the step (1) to room temperature, grinding into powder, adding distiller's yeast with the mass of 0.5% of the powder, and uniformly mixing the materials;
(3) Adding deep well water with the same mass as the mixture obtained in the step (2), and fermenting for 36 hours at the temperature of 32 ℃, wherein saccharification and fermentation are carried out to obtain fermented glutinous rice with slight bouquet;
(4) Adding deep well water with the volume 1.2 times of that of the fermented glutinous rice obtained in the step (3), adding succinic acid (the addition amount is 0.07mg per kilogram of grain raw material), uniformly mixing, and fermenting for 5 days at 29 ℃; and after the fermentation is finished, distilling the fermentation product, and collecting fractions, namely the fermented wine.
Comparative example 1
The difference from example 1 is that step (1) is not subjected to microwave treatment, and the grain is subjected to conventional steaming, specifically the steps are as follows:
(1) Soaking fermented grain raw materials (sorghum, corn, barley and wheat in a mass ratio of 18:3:17:14) in 10g/L citric acid aqueous solution for 2.5 hours, taking out the grains after soaking, soaking the grains in 8g/L citric acid aqueous solution again for 0.5 hour, and steaming the soaked grains at 105 ℃ for 50 minutes;
steps (2) - (4) are the same as in example 1.
Comparative example 2
Unlike example 1, the step (1) directly subjects the grain to microwave treatment without the citric acid soaking process.
Comparative example 3
The difference from example 1 is that step (1) is not performed in the first microwave treatment process.
Comparative example 4
The difference from example 1 is that the concentration of the solution in the step (1) for the two citric acid dips is 10g/L.
Comparative example 5
The difference from example 1 is that succinic acid was not added in step (4).
The color, appearance and physicochemical data analysis were performed on the wines brewed in examples and comparative examples, and the results are shown in tables 1-2.
TABLE 1
TABLE 2
The above embodiments are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the claims of the present invention without departing from the design spirit of the present invention.
Claims (2)
1. A method for brewing wine by utilizing microwave technology, which is characterized by comprising the following steps:
(1) Soaking a fermented grain raw material in a first citric acid aqueous solution, performing first microwave treatment, and then soaking the fermented grain raw material in a second citric acid aqueous solution, performing second microwave treatment;
(2) Cooling the fermented grain raw material treated in the step (1) to room temperature, grinding, and adding distiller's yeast to obtain a mixture;
(3) Adding water into the mixture obtained in the step (2), and fermenting at 32-33 ℃ for 24-36h to obtain fermented glutinous rice;
(4) Adding water and succinic acid into the fermented glutinous rice obtained in the step (3), fermenting at 29-30deg.C for 5-6 days, and distilling to obtain wine;
the concentration of the first citric acid aqueous solution is 10-12g/L, and the soaking time is 2-2.5h; the first microwave treatment power is 400W-650W, and the microwave time is 10-15min;
the concentration of the second citric acid aqueous solution is 7-8g/L, and the soaking time is 0.5-0.8 hours; the second microwave treatment power is 700W-950W, and the microwave time is 8-10min;
The fermented grain raw materials are sorghum, corn, barley and wheat, and the mass ratio of the sorghum to the corn to the barley to the wheat is 18-22:3-5:12-17:13-16;
The addition amount of the distiller's yeast is 0.45-0.5% of the mass of the ground fermented grain raw material;
the addition amount of the succinic acid is 0.06-0.08mg of succinic acid per kilogram of fermented grain raw material.
2. The wine brewed according to the brewing method of claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111287217.1A CN113943617B (en) | 2021-11-02 | 2021-11-02 | Method for brewing wine by utilizing microwave technology |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111287217.1A CN113943617B (en) | 2021-11-02 | 2021-11-02 | Method for brewing wine by utilizing microwave technology |
Publications (2)
Publication Number | Publication Date |
---|---|
CN113943617A CN113943617A (en) | 2022-01-18 |
CN113943617B true CN113943617B (en) | 2024-05-10 |
Family
ID=79337537
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111287217.1A Active CN113943617B (en) | 2021-11-02 | 2021-11-02 | Method for brewing wine by utilizing microwave technology |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113943617B (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09294579A (en) * | 1996-04-26 | 1997-11-18 | Takara Shuzo Co Ltd | Production of liquors, food |
CN102174351A (en) * | 2010-11-29 | 2011-09-07 | 胡维明 | Method for simply brewing aged wine by using pure cooked grains |
CN104862183A (en) * | 2015-06-05 | 2015-08-26 | 辽宁石油化工大学 | Making method for red yeast yellow millet wine |
CN105219585A (en) * | 2015-10-28 | 2016-01-06 | 台山市职业安全健康协会 | A kind of six grain alcohol white wine and preparation method thereof |
CN109055097A (en) * | 2018-09-05 | 2018-12-21 | 合肥鹊渚坊益生健酒业有限公司 | A kind of brewing method of rose rice wine |
CN109536333A (en) * | 2019-01-30 | 2019-03-29 | 浙江树人学院(浙江树人大学) | A kind of shao-hsing rice wine production method of Rice & peanut milk water zero discharge |
-
2021
- 2021-11-02 CN CN202111287217.1A patent/CN113943617B/en active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09294579A (en) * | 1996-04-26 | 1997-11-18 | Takara Shuzo Co Ltd | Production of liquors, food |
CN102174351A (en) * | 2010-11-29 | 2011-09-07 | 胡维明 | Method for simply brewing aged wine by using pure cooked grains |
CN104862183A (en) * | 2015-06-05 | 2015-08-26 | 辽宁石油化工大学 | Making method for red yeast yellow millet wine |
CN105219585A (en) * | 2015-10-28 | 2016-01-06 | 台山市职业安全健康协会 | A kind of six grain alcohol white wine and preparation method thereof |
CN109055097A (en) * | 2018-09-05 | 2018-12-21 | 合肥鹊渚坊益生健酒业有限公司 | A kind of brewing method of rose rice wine |
CN109536333A (en) * | 2019-01-30 | 2019-03-29 | 浙江树人学院(浙江树人大学) | A kind of shao-hsing rice wine production method of Rice & peanut milk water zero discharge |
Non-Patent Citations (4)
Title |
---|
"微波预处理木薯发酵酒精的研究";刘汉灵等;《食品科学》;第32卷(第3期);161-164 * |
Effect of the microwave irradiated treatment on the wine sensory properties.;Zheng XianZhe等;INTERNATIONAL JOURNAL OF FOOD ENGINEERING;20111231;第7卷(第2期);10 * |
微波处理对黑米酒物理化学特性的影响;陈卓瑶等;食品与机械;20200217;第36卷(第3期);194-199+215 * |
甜玉米啤生产工艺的研究;彭凌等;食品科学;20070715(第7期);578-583 * |
Also Published As
Publication number | Publication date |
---|---|
CN113943617A (en) | 2022-01-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN110894444A (en) | Multi-grain rice-flavor liquor and brewing process thereof | |
CN104560585A (en) | Production process of strong aromatic white wine | |
CN112280632A (en) | Brewing method of fen-flavor Xiaoqu liquor and liquor obtained by brewing | |
CN103266038B (en) | Preparation method of red date brandy on basis of Daqu solid state fermentation | |
CN105779239B (en) | A kind of new method producing liquor bran koji | |
CN108330041A (en) | A kind of white wine and its brewing method | |
CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
JP4503002B2 (en) | Manufacturing method of plum spirits | |
CN113943617B (en) | Method for brewing wine by utilizing microwave technology | |
KR101834112B1 (en) | Method for preparing functional beer | |
CN112646679B (en) | Sake and its preparing method | |
CN113684140A (en) | Saccharomyces cerevisiae with low yield of fusel and high yield of ester, composition and application of saccharomyces cerevisiae in fermented food | |
CN112625835A (en) | Process for making strontium-rich wine | |
CN113637546A (en) | Production method of rice-flavor liquor | |
KR20000039284A (en) | Preparing method of alcoholic liquor | |
CN106085764A (en) | A kind of barley monascus prepared wine and preparation technology thereof | |
CN101560457A (en) | Health foodgrain wine and preparation method thereof | |
CN100439488C (en) | Corn nourishment wine and preparation method thereof | |
JP2000125840A (en) | Production of shochu | |
CN111154586A (en) | Agilawood type strong aromatic wine and preparation method thereof | |
CN114763517B (en) | High-temperature resistant saccharomyces cerevisiae and high-temperature fermentation process development of saccharomyces cerevisiae in fermented food | |
CN115746979B (en) | Brewing method of fermented water chestnut wine | |
CN106616833A (en) | Formula and production process of mirin | |
CN110982649A (en) | Multi-grain mixed wine brewing process | |
CN117535109A (en) | Liquid submerged fermentation red yeast rice vinegar and brewing method thereof |
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 |