Preparation method of pine needle wine
The invention provides a preparation method of pine needle wine. The method comprises the following steps: A, crushing raw materials; B, wetting the raw materials; C, cooking the raw materials; D, spreading for cooling and putting yeast; E, putting into a pool and performing fermentation: transferri...
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| creator | CHEN WEI CHEN MINGCAI LIANG YUNXIANG TIAN HUANZHANG |
| description | The invention provides a preparation method of pine needle wine. The method comprises the following steps: A, crushing raw materials; B, wetting the raw materials; C, cooking the raw materials; D, spreading for cooling and putting yeast; E, putting into a pool and performing fermentation: transferring the materials which are inoculated and spread for cooling into a fermentation pool to perform fermentation; F, steaming wine and distilling wine, wherein the vinasse after first-time distillation needs second-time fermentation and wine is taken; G, fermenting for the second time; and H, storing:transferring the produced pine needle wine to a wine storage container, and putting into a constant-temperature spirit room for storing. Active components, such as flavones, in the pine needles are released in Baijiu cooking and fermentation, and enter the wine body along with Baijiu distillation, so that the Baijiu with a healthy effect is produced.
本发明提供种松针酒的制作方法，该方法包括以下步骤:A 原料破碎；B 原料润料；C 原料蒸煮；D 摊凉与下曲；E 入池发酵：将接种摊凉物料转移至发 |
| format | Patent |
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本发明提供种松针酒的制作方法，该方法包括以下步骤:A 原料破碎；B 原料润料；C 原料蒸煮；D 摊凉与下曲；E 入池发酵：将接种摊凉物料转移至发</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180313&DB=EPODOC&CC=CN&NR=107794159A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20180313&DB=EPODOC&CC=CN&NR=107794159A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHEN WEI</creatorcontrib><creatorcontrib>CHEN MINGCAI</creatorcontrib><creatorcontrib>LIANG YUNXIANG</creatorcontrib><creatorcontrib>TIAN HUANZHANG</creatorcontrib><title>Preparation method of pine needle wine</title><description>The invention provides a preparation method of pine needle wine. The method comprises the following steps: A, crushing raw materials; B, wetting the raw materials; C, cooking the raw materials; D, spreading for cooling and putting yeast; E, putting into a pool and performing fermentation: transferring the materials which are inoculated and spread for cooling into a fermentation pool to perform fermentation; F, steaming wine and distilling wine, wherein the vinasse after first-time distillation needs second-time fermentation and wine is taken; G, fermenting for the second time; and H, storing:transferring the produced pine needle wine to a wine storage container, and putting into a constant-temperature spirit room for storing. Active components, such as flavones, in the pine needles are released in Baijiu cooking and fermentation, and enter the wine body along with Baijiu distillation, so that the Baijiu with a healthy effect is produced.
本发明提供种松针酒的制作方法，该方法包括以下步骤:A 原料破碎；B 原料润料；C 原料蒸煮；D 摊凉与下曲；E 入池发酵：将接种摊凉物料转移至发</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFALKEotSCxKLMnMz1PITS3JyE9RyE9TKMjMS1XIS01NyUlVKAeyeRhY0xJzilN5oTQ3g6Kba4izh25qQX58anFBYnJqXmpJvLOfoYG5uaWJoamlozExagBgAidq</recordid><startdate>20180313</startdate><enddate>20180313</enddate><creator>CHEN WEI</creator><creator>CHEN MINGCAI</creator><creator>LIANG YUNXIANG</creator><creator>TIAN HUANZHANG</creator><scope>EVB</scope></search><sort><creationdate>20180313</creationdate><title>Preparation method of pine needle wine</title><author>CHEN WEI ; CHEN MINGCAI ; LIANG YUNXIANG ; TIAN HUANZHANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN107794159A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2018</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>CHEN WEI</creatorcontrib><creatorcontrib>CHEN MINGCAI</creatorcontrib><creatorcontrib>LIANG YUNXIANG</creatorcontrib><creatorcontrib>TIAN HUANZHANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHEN WEI</au><au>CHEN MINGCAI</au><au>LIANG YUNXIANG</au><au>TIAN HUANZHANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Preparation method of pine needle wine</title><date>2018-03-13</date><risdate>2018</risdate><abstract>The invention provides a preparation method of pine needle wine. The method comprises the following steps: A, crushing raw materials; B, wetting the raw materials; C, cooking the raw materials; D, spreading for cooling and putting yeast; E, putting into a pool and performing fermentation: transferring the materials which are inoculated and spread for cooling into a fermentation pool to perform fermentation; F, steaming wine and distilling wine, wherein the vinasse after first-time distillation needs second-time fermentation and wine is taken; G, fermenting for the second time; and H, storing:transferring the produced pine needle wine to a wine storage container, and putting into a constant-temperature spirit room for storing. Active components, such as flavones, in the pine needles are released in Baijiu cooking and fermentation, and enter the wine body along with Baijiu distillation, so that the Baijiu with a healthy effect is produced.
本发明提供种松针酒的制作方法，该方法包括以下步骤:A 原料破碎；B 原料润料；C 原料蒸煮；D 摊凉与下曲；E 入池发酵：将接种摊凉物料转移至发</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | Preparation method of pine needle wine |
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