Brewing method of Shen Maotai type Baijiu
The invention provides a brewing method of Shenmaotai type white spirit, which comprises the following steps of: adding glutinous sorghum in the sand adding stage, adding glutinous corn in the coarse sand stage, and adding glutinous rice in the second, third and fourth rounds of white spirit. By opt...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YAO XIANZE YANG SHENGZHI HE SICHENG WEN SHANGYU YANG QIANG CHEN BING ZHU ZHIYONG CHENG XIANG FAN RONGSHENG |
| description | The invention provides a brewing method of Shenmaotai type white spirit, which comprises the following steps of: adding glutinous sorghum in the sand adding stage, adding glutinous corn in the coarse sand stage, and adding glutinous rice in the second, third and fourth rounds of white spirit. By optimizing and improving the brewing process, the proportion of the wine yield of three, four and five rounds is increased, the quality of the produced wine is greatly improved, the sauce flavor is improved, the mellow and sweet taste is improved, the total content of polyhydric alcohols such as glycerol is improved, and the method has a good application prospect.
本发明提出了一种神酱型白酒的酿造方法，该酿造方法包括：下沙、糙沙和七次取酒，其中下沙阶段投粮糯高粱，糙沙阶段投粮糯玉米，二、三、四轮次取酒投入糯米。本发明通过对酿造工艺进行优化改进，不仅提高了三、四、五轮次出酒率的占比，而且出酒的品质提升较多，酱香提升，醇甜感提升，丙三醇等多元醇总含量提升，具有良好的应用前景。 |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN118291221A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN118291221A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN118291221A3</originalsourceid><addsrcrecordid>eNrjZNB0Kkotz8xLV8hNLcnIT1HIT1MIzkjNU_BNzC9JzFQoqSxIVXBKzMzKLOVhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoaGFkaWhkZGho7GxKgBALPBJ-k</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Brewing method of Shen Maotai type Baijiu</title><source>esp@cenet</source><creator>YAO XIANZE ; YANG SHENGZHI ; HE SICHENG ; WEN SHANGYU ; YANG QIANG ; CHEN BING ; ZHU ZHIYONG ; CHENG XIANG ; FAN RONGSHENG</creator><creatorcontrib>YAO XIANZE ; YANG SHENGZHI ; HE SICHENG ; WEN SHANGYU ; YANG QIANG ; CHEN BING ; ZHU ZHIYONG ; CHENG XIANG ; FAN RONGSHENG</creatorcontrib><description>The invention provides a brewing method of Shenmaotai type white spirit, which comprises the following steps of: adding glutinous sorghum in the sand adding stage, adding glutinous corn in the coarse sand stage, and adding glutinous rice in the second, third and fourth rounds of white spirit. By optimizing and improving the brewing process, the proportion of the wine yield of three, four and five rounds is increased, the quality of the produced wine is greatly improved, the sauce flavor is improved, the mellow and sweet taste is improved, the total content of polyhydric alcohols such as glycerol is improved, and the method has a good application prospect.
本发明提出了一种神酱型白酒的酿造方法，该酿造方法包括：下沙、糙沙和七次取酒，其中下沙阶段投粮糯高粱，糙沙阶段投粮糯玉米，二、三、四轮次取酒投入糯米。本发明通过对酿造工艺进行优化改进，不仅提高了三、四、五轮次出酒率的占比，而且出酒的品质提升较多，酱香提升，醇甜感提升，丙三醇等多元醇总含量提升，具有良好的应用前景。</description><language>chi ; eng</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PASTEURISATION ; PREPARATION THEREOF ; PRESERVATION ; PURIFICATION ; SPIRITS ; STERILISATION ; VINEGAR ; WINE</subject><creationdate>2024</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=20240705&DB=EPODOC&CC=CN&NR=118291221A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240705&DB=EPODOC&CC=CN&NR=118291221A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAO XIANZE</creatorcontrib><creatorcontrib>YANG SHENGZHI</creatorcontrib><creatorcontrib>HE SICHENG</creatorcontrib><creatorcontrib>WEN SHANGYU</creatorcontrib><creatorcontrib>YANG QIANG</creatorcontrib><creatorcontrib>CHEN BING</creatorcontrib><creatorcontrib>ZHU ZHIYONG</creatorcontrib><creatorcontrib>CHENG XIANG</creatorcontrib><creatorcontrib>FAN RONGSHENG</creatorcontrib><title>Brewing method of Shen Maotai type Baijiu</title><description>The invention provides a brewing method of Shenmaotai type white spirit, which comprises the following steps of: adding glutinous sorghum in the sand adding stage, adding glutinous corn in the coarse sand stage, and adding glutinous rice in the second, third and fourth rounds of white spirit. By optimizing and improving the brewing process, the proportion of the wine yield of three, four and five rounds is increased, the quality of the produced wine is greatly improved, the sauce flavor is improved, the mellow and sweet taste is improved, the total content of polyhydric alcohols such as glycerol is improved, and the method has a good application prospect.
本发明提出了一种神酱型白酒的酿造方法，该酿造方法包括：下沙、糙沙和七次取酒，其中下沙阶段投粮糯高粱，糙沙阶段投粮糯玉米，二、三、四轮次取酒投入糯米。本发明通过对酿造工艺进行优化改进，不仅提高了三、四、五轮次出酒率的占比，而且出酒的品质提升较多，酱香提升，醇甜感提升，丙三醇等多元醇总含量提升，具有良好的应用前景。</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PASTEURISATION</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNB0Kkotz8xLV8hNLcnIT1HIT1MIzkjNU_BNzC9JzFQoqSxIVXBKzMzKLOVhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoaGFkaWhkZGho7GxKgBALPBJ-k</recordid><startdate>20240705</startdate><enddate>20240705</enddate><creator>YAO XIANZE</creator><creator>YANG SHENGZHI</creator><creator>HE SICHENG</creator><creator>WEN SHANGYU</creator><creator>YANG QIANG</creator><creator>CHEN BING</creator><creator>ZHU ZHIYONG</creator><creator>CHENG XIANG</creator><creator>FAN RONGSHENG</creator><scope>EVB</scope></search><sort><creationdate>20240705</creationdate><title>Brewing method of Shen Maotai type Baijiu</title><author>YAO XIANZE ; YANG SHENGZHI ; HE SICHENG ; WEN SHANGYU ; YANG QIANG ; CHEN BING ; ZHU ZHIYONG ; CHENG XIANG ; FAN RONGSHENG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118291221A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PASTEURISATION</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>YAO XIANZE</creatorcontrib><creatorcontrib>YANG SHENGZHI</creatorcontrib><creatorcontrib>HE SICHENG</creatorcontrib><creatorcontrib>WEN SHANGYU</creatorcontrib><creatorcontrib>YANG QIANG</creatorcontrib><creatorcontrib>CHEN BING</creatorcontrib><creatorcontrib>ZHU ZHIYONG</creatorcontrib><creatorcontrib>CHENG XIANG</creatorcontrib><creatorcontrib>FAN RONGSHENG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAO XIANZE</au><au>YANG SHENGZHI</au><au>HE SICHENG</au><au>WEN SHANGYU</au><au>YANG QIANG</au><au>CHEN BING</au><au>ZHU ZHIYONG</au><au>CHENG XIANG</au><au>FAN RONGSHENG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Brewing method of Shen Maotai type Baijiu</title><date>2024-07-05</date><risdate>2024</risdate><abstract>The invention provides a brewing method of Shenmaotai type white spirit, which comprises the following steps of: adding glutinous sorghum in the sand adding stage, adding glutinous corn in the coarse sand stage, and adding glutinous rice in the second, third and fourth rounds of white spirit. By optimizing and improving the brewing process, the proportion of the wine yield of three, four and five rounds is increased, the quality of the produced wine is greatly improved, the sauce flavor is improved, the mellow and sweet taste is improved, the total content of polyhydric alcohols such as glycerol is improved, and the method has a good application prospect.
本发明提出了一种神酱型白酒的酿造方法，该酿造方法包括：下沙、糙沙和七次取酒，其中下沙阶段投粮糯高粱，糙沙阶段投粮糯玉米，二、三、四轮次取酒投入糯米。本发明通过对酿造工艺进行优化改进，不仅提高了三、四、五轮次出酒率的占比，而且出酒的品质提升较多，酱香提升，醇甜感提升，丙三醇等多元醇总含量提升，具有良好的应用前景。</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN118291221A |
| source | esp@cenet |
| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Brewing method of Shen Maotai type Baijiu |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-15T13%3A45%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YAO%20XIANZE&rft.date=2024-07-05&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN118291221A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |