Method for improving base liquor yield and quality of Maotai-flavor liquor
The invention belongs to the technical field of liquor brewing, and relates to a method for improving the base liquor yield and quality of Maotai-flavor liquor. The method comprises the step of adding the total chaff amount required by the wine brewing year according to different fermentation rounds...
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| creator | WANG LI LI QINGLIANG NI DERANG YANG FAN YANG YUBO CHOI DONG PIL YANG LIZHANG |
| description | The invention belongs to the technical field of liquor brewing, and relates to a method for improving the base liquor yield and quality of Maotai-flavor liquor. The method comprises the step of adding the total chaff amount required by the wine brewing year according to different fermentation rounds in different proportions according to different material characteristics of different fermentation rounds. According to the method provided by the invention, the yield and quality of the base liquor in each turn are remarkably improved, the total yield of the Maotai-flavor liquor is further improved, and the method has relatively strong practical guiding significance on the quality control of the Maotai-flavor liquor in each turn.
本发明属于白酒酿造技术领域，涉及一种提升酱香型白酒基酒产质量的方法。所述方法包括：根据不同发酵轮次物料特性的不同，将酿酒年度所需的总谷壳用量按照不同发酵轮次进行不同比例的添加。本发明所提供的方法显著提升了各轮次基酒的产质量，进一步提升了酱香型白酒的总产量，对酱香型白酒轮次酒品质控制具有较强的实际指导意义。 |
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本发明属于白酒酿造技术领域，涉及一种提升酱香型白酒基酒产质量的方法。所述方法包括：根据不同发酵轮次物料特性的不同，将酿酒年度所需的总谷壳用量按照不同发酵轮次进行不同比例的添加。本发明所提供的方法显著提升了各轮次基酒的产质量，进一步提升了酱香型白酒的总产量，对酱香型白酒轮次酒品质控制具有较强的实际指导意义。</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>2023</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=20230131&DB=EPODOC&CC=CN&NR=115651788A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230131&DB=EPODOC&CC=CN&NR=115651788A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG LI</creatorcontrib><creatorcontrib>LI QINGLIANG</creatorcontrib><creatorcontrib>NI DERANG</creatorcontrib><creatorcontrib>YANG FAN</creatorcontrib><creatorcontrib>YANG YUBO</creatorcontrib><creatorcontrib>CHOI DONG PIL</creatorcontrib><creatorcontrib>YANG LIZHANG</creatorcontrib><title>Method for improving base liquor yield and quality of Maotai-flavor liquor</title><description>The invention belongs to the technical field of liquor brewing, and relates to a method for improving the base liquor yield and quality of Maotai-flavor liquor. The method comprises the step of adding the total chaff amount required by the wine brewing year according to different fermentation rounds in different proportions according to different material characteristics of different fermentation rounds. According to the method provided by the invention, the yield and quality of the base liquor in each turn are remarkably improved, the total yield of the Maotai-flavor liquor is further improved, and the method has relatively strong practical guiding significance on the quality control of the Maotai-flavor liquor in each turn.
本发明属于白酒酿造技术领域，涉及一种提升酱香型白酒基酒产质量的方法。所述方法包括：根据不同发酵轮次物料特性的不同，将酿酒年度所需的总谷壳用量按照不同发酵轮次进行不同比例的添加。本发明所提供的方法显著提升了各轮次基酒的产质量，进一步提升了酱香型白酒的总产量，对酱香型白酒轮次酒品质控制具有较强的实际指导意义。</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>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPDyTS3JyE9RSMsvUsjMLSjKL8vMS1dISixOVcjJLCwFilZmpuakKCTmpSgUlibmZJZUKuSnKfgm5pckZuqm5SSWAZVAVPIwsKYl5hSn8kJpbgZFN9cQZw_d1IL8-NTigsTk1LzUknhnP0NDUzNTQ3MLC0djYtQAABgYNRU</recordid><startdate>20230131</startdate><enddate>20230131</enddate><creator>WANG LI</creator><creator>LI QINGLIANG</creator><creator>NI DERANG</creator><creator>YANG FAN</creator><creator>YANG YUBO</creator><creator>CHOI DONG PIL</creator><creator>YANG LIZHANG</creator><scope>EVB</scope></search><sort><creationdate>20230131</creationdate><title>Method for improving base liquor yield and quality of Maotai-flavor liquor</title><author>WANG LI ; LI QINGLIANG ; NI DERANG ; YANG FAN ; YANG YUBO ; CHOI DONG PIL ; YANG LIZHANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115651788A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</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>WANG LI</creatorcontrib><creatorcontrib>LI QINGLIANG</creatorcontrib><creatorcontrib>NI DERANG</creatorcontrib><creatorcontrib>YANG FAN</creatorcontrib><creatorcontrib>YANG YUBO</creatorcontrib><creatorcontrib>CHOI DONG PIL</creatorcontrib><creatorcontrib>YANG LIZHANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WANG LI</au><au>LI QINGLIANG</au><au>NI DERANG</au><au>YANG FAN</au><au>YANG YUBO</au><au>CHOI DONG PIL</au><au>YANG LIZHANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for improving base liquor yield and quality of Maotai-flavor liquor</title><date>2023-01-31</date><risdate>2023</risdate><abstract>The invention belongs to the technical field of liquor brewing, and relates to a method for improving the base liquor yield and quality of Maotai-flavor liquor. The method comprises the step of adding the total chaff amount required by the wine brewing year according to different fermentation rounds in different proportions according to different material characteristics of different fermentation rounds. According to the method provided by the invention, the yield and quality of the base liquor in each turn are remarkably improved, the total yield of the Maotai-flavor liquor is further improved, and the method has relatively strong practical guiding significance on the quality control of the Maotai-flavor liquor in each turn.
本发明属于白酒酿造技术领域，涉及一种提升酱香型白酒基酒产质量的方法。所述方法包括：根据不同发酵轮次物料特性的不同，将酿酒年度所需的总谷壳用量按照不同发酵轮次进行不同比例的添加。本发明所提供的方法显著提升了各轮次基酒的产质量，进一步提升了酱香型白酒的总产量，对酱香型白酒轮次酒品质控制具有较强的实际指导意义。</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 | Method for improving base liquor yield and quality of Maotai-flavor liquor |
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