CN103834517B - The different wine body that two kinds of different yeast are brewageed is blent and is produced the method for beer and the beer of gained - Google Patents
The different wine body that two kinds of different yeast are brewageed is blent and is produced the method for beer and the beer of gained Download PDFInfo
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- CN103834517B CN103834517B CN201410082671.7A CN201410082671A CN103834517B CN 103834517 B CN103834517 B CN 103834517B CN 201410082671 A CN201410082671 A CN 201410082671A CN 103834517 B CN103834517 B CN 103834517B
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 57
- 235000013405 beer Nutrition 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 29
- 239000003205 fragrance Substances 0.000 claims abstract description 57
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 56
- 241000209140 Triticum Species 0.000 claims abstract description 47
- 235000021307 Triticum Nutrition 0.000 claims abstract description 47
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 46
- 238000000855 fermentation Methods 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 40
- 150000002148 esters Chemical class 0.000 claims abstract description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims description 20
- 229940081969 saccharomyces cerevisiae Drugs 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241000235070 Saccharomyces Species 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 28
- 238000001914 filtration Methods 0.000 description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 7
- 235000008694 Humulus lupulus Nutrition 0.000 description 6
- 102100029469 WD repeat and HMG-box DNA-binding protein 1 Human genes 0.000 description 6
- 101710097421 WD repeat and HMG-box DNA-binding protein 1 Proteins 0.000 description 6
- 238000004382 potting Methods 0.000 description 6
- 229920006395 saturated elastomer Polymers 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 238000009413 insulation Methods 0.000 description 4
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 description 4
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 238000005374 membrane filtration Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- 238000004513 sizing Methods 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 244000285963 Kluyveromyces fragilis Species 0.000 description 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229940111205 diastase Drugs 0.000 description 1
- 125000004185 ester group Chemical group 0.000 description 1
- 230000009970 fire resistant effect Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses the different wine body that a kind of two kinds of different yeast brewage and blend the method for producing beer, comprise and wheat juice is carried out beer fermentation operation, blend operation and filter progress, described beer fermentation operation of being carried out by wheat juice wheat juice is divided into two portions ferment respectively, does wherein a part of wheat juice sends into employing add Saflager? W-34/70 dry yeast ferments, and obtains ester fragrance fermented liquid; Does another part wheat juice adopt brewer's yeast (Saccharomyces? cerevisiae) No.CGMCC1784 ferments, and obtains alcohol fragrance fermented liquid; Described operation of blending is blent by the weight ratio of 1:3 ~ 3:1 the ester fragrance fermented liquid of gained and alcohol fragrance fermented liquid.The method of the invention can obtain the beer of partial ester fragrance, partially alcohol fragrance and the ester alcohol fragrance relative equilibrium that mouthfeel is coordinated respectively, to reach the object of satisfied different human consumer to mouthfeel demand different from local flavor.
Description
Technical field
The present invention relates to beer brewing technology field, the different wine body being specifically related to be brewageed by two kinds of different yeast is blent the method for production beer and is brewageed the beer obtained by the method.
Background technology
Beer is a kind of nutritious, and the international wine product of low ethanol content, by consumers in general are liked.Existing beer is generally be raw material with Fructus Hordei Germinatus, taking rice as auxiliary material, and adds the flavour substancess such as hops, forming by brewageing after yeast fermentation.Beer style characteristic that different yeast brews is different, have ester fragrance, have alcohol fragrance, also has ester alcohol fragrance relative equilibrium.Different human consumers has different mouthfeels and local flavor hobby, it is highly seasoned that some human consumers like drinking alcohol, and it is highly seasoned that some human consumers like drinking ester, also has human consumer to like drinking ester alcohol taste relative equilibrium, different.
Traditional beer is all formed by a kind of yeast fermentation, and the beer brewed possesses this primary yeast and to ferment the style characteristic brought.But the style characteristic after any one yeast fermentation is all single, or is ester fragrance, or is alcohol fragrance, moreover it is exactly ester alcohol fragrance relative equilibrium.Only have the human consumer liking this style characteristic, just can become the loyal consumer of this beer, this is just difficult to meet some and likes simultaneously laying particular stress on ester fragrance with ester fragrance and alcohol fragrance, or lays particular stress on the demand of consumer groups of alcohol fragrance.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of different wine body brewageed by two kinds of different yeast and blends the method for production beer and brewageed the beer obtained by the method.The method can according to the mouthfeel demand of human consumer to producing the ester fragrance fermented liquid that obtains and alcohol fragrance fermented liquid is blent, and blend the wine body mouthfeel obtained and coordinate, and the style characteristic of tool ester fragrance and alcohol fragrance.
The different wine body that two kinds of different yeast of the present invention are brewageed is blent and is produced the method for beer, comprises wheat juice is carried out beer fermentation operation, blending operation and filter progress, wherein:
Described beer fermentation operation of being carried out by wheat juice wheat juice is divided into two portions ferment respectively, wherein a part of wheat juice sends into the first fermentor tank, add SaflagerW-34/70 dry yeast, in 9 ~ 13 DEG C of condition bottom fermentations, fermented rear discharge yeast, low temperature storage wine, obtain ester fragrance fermented liquid, controlling fermentation degree in whole process is 67 ~ 69%; Another part wheat juice sends into the second fermentor tank, (preservation date is on August 22nd, 2006 to add brewer's yeast (Saccharomycescerevisiae) No.CGMCC1784, depositary institution's full name: the common Bio-Centers of China Committee for Culture Collection of Microorganisms (CGMCC)), in 9 ~ 11 DEG C of condition bottom fermentations, fermented rear discharge yeast, low temperature storage wine, obtain alcohol fragrance fermented liquid, controlling fermentation degree in whole process is 66 ~ 68%;
Described operation of blending is blent by the weight ratio of 1:3 ~ 3:1 the ester fragrance fermented liquid of gained and alcohol fragrance fermented liquid.
In technique scheme, described wheat juice can obtain by existing common process, usually by raw material gained after gelatinization, saccharification, Wort boiling, precipitation.The low temperature storage wine of gained normally stores up wine under condition below 0 DEG C, and the time of storage wine is generally 5 ~ 15 days.
In technique scheme, the add-on of described SaflagerW-34/70 dry yeast and brewer's yeast (Saccharomycescerevisiae) No.CGMCC1784 all calculates by 0.15 ~ 0.18 hundred million yeast/ml wheat juice.The time adding yeast secondary fermentation in first fermentor tank is generally 9 ~ 12 days, controls wine storage time at 18 ~ 28 days, and the time adding yeast secondary fermentation in the second fermentor tank is also 9 ~ 12 days usually, controls wine storage time at 18 ~ 28 days.
In technique scheme, obtain pure mellow wine after filtering by the wine body blending operation gained, pure mellow wine is diluted to desired concn and namely obtains finished beer.When filtering the wine body blending operation gained, diatomite filtration, PVPP filter can be adopted to filter or candle filter filtration, above-mentioned three kinds of filter methods also can be adopted simultaneously to filter.
The present invention also comprises the beer prepared by aforesaid method.
Compared with prior art, the present invention's employing is divided into two portions with a collection of wheat juice and uses specific SaflagerW-34/70 dry yeast and brewer's yeast (Saccharomycescerevisiae) No.CGMCC1784 to ferment with obtained ester fragrance fermented liquid and alcohol fragrance fermented liquid respectively, blend in selected ratio again, the partial ester fragrance that mouthfeel is coordinated can be obtained respectively, the beer of inclined alcohol fragrance and ester alcohol fragrance relative equilibrium, wherein the beer ester perfume of gained partial ester fragrance is outstanding, mouthfeel is soft, the beer fragrance of gained inclined alcohol fragrance is lighter, wine body is mellow, the beer taste of gained ester alcohol fragrance relative equilibrium is coordinated, soft, human consumer is more easily allowed to accept, thus reach the object of satisfied different human consumer to mouthfeel demand different from local flavor.Embodiment
With specific embodiment, the invention will be further described below, but the present invention is not limited to these embodiments.
Wheat juice A described in following embodiment or wheat juice B can be prepared as follows:
1) gelatinization: get the rice of 3500 ~ 4200kg through pulverizing, adjunce copper is sent into after sizing mixing in material-water ratio 1:3.5 ~ 4.5 ratio, feed temperature controls at 60 ~ 70 DEG C, in adjunce copper, add 1 ~ 2kg fire resistant alpha-diastase (enzyme activity: 20000u/ml) simultaneously, be warming up to 95 ~ 100 DEG C, insulation 20 ~ 30min;
2) saccharification: get the wheat malt of 5000 ~ 6000kg Fructus Hordei Germinatus and 450 ~ 600kg through pulverizing, brew kettle is sent into after sizing mixing in material-water ratio 1:2.5 ~ 3.5 ratio, feed temperature controls at 37 ~ 40 DEG C, in brew kettle, add 0.5 ~ 1.5kg compounded saccharifying enzyme (enzyme activity: 3 ~ 50,000 u/ml) simultaneously, be warming up to 45 ~ 50 DEG C of protein hydrolysis insulation 20 ~ 35min;
3) and wine with dregs, filter: gelatinization wine with dregs is incorporated in brew kettle, and temperature controls at 63 ~ 68 DEG C after wine with dregs, when insulation saccharification 0 ~ 25min(wherein prepares wheat juice A, soaking time is preferably 5 ~ 25min, during preparation wheat juice B, soaking time is preferably 0 ~ 20min), be warmed up to soaking time when 70 ~ 74 DEG C of insulation 20 ~ 40min(wherein prepare wheat juice A again and be preferably 25 ~ 40min, during preparation wheat juice B, soaking time is preferably 20 ~ 35min), 75 ~ 78 DEG C are warming up to after iodine examination completely, pump into filter vat to filter, wash grain, keep in washing trough process washing poor water temp 76 ~ 78 DEG C, obtain wheat juice A or wheat juice B,
4) boil, precipitation: after wheat juice A or wheat juice B sends into boiling pot, boil 50 ~ 70min, intensity >=5 ~ 8% is boiled in control, add the Si Ladeke hops of wheat juice weight 0.02 ~ 0.05% and the Qingdao great Hua of wheat juice weight 0.01 ~ 0.02% in boiling part, sizing wheat juice 12 ~ 14.5 ° of P, have boiled rear feeding settling bath and have precipitated, sedimentation time controls at 20 ~ 35min, obtains wheat juice A or the wheat juice B (about 55 ~ 60kg) of 12 ~ 14.5 ° of P.
Embodiment 1: the 10 degree of beer producing ester alcohol fragrance relative equilibrium
1) fermentation procedure:
1.1) get the 14 ° of P wheat juice A prepared as stated above and send into the first fermentor tank, SaflagerW-34/70 dry yeast (selling producer: Jinan diamylose beer goods and materials company limited) is added in the ratio of 0.18 hundred million yeast/ml wheat juice, in 12 DEG C of condition bottom fermentations 10 days, discharge yeast afterwards, being pressed onto 0.08Mpa to fermentation potting, to carry out CO2 saturated, and-1 DEG C of storage wine, controls at 20 days wine storage time, in whole process, fermentation degree is 68%, obtains the ester fragrance fermented liquid of 14 degree;
1.2) get the 14 ° of P wheat juice B prepared as stated above and send into the second fermentor tank, brewer's yeast (Saccharomycescerevisiae) No.CGMCC1784 is added in the ratio of 0.18 hundred million yeast/ml wheat juice, in 11 DEG C of condition bottom fermentations 10 days, discharge yeast afterwards, being pressed onto 0.08Mpa to fermentation potting, to carry out CO2 saturated, and-1 DEG C of storage wine, controls at 25 days wine storage time, in whole process, fermentation degree is 67%, obtains the alcohol fragrance fermented liquid of 14 degree;
2) operation is blent: the ester fragrance fermented liquid of gained and alcohol fragrance fermented liquid are blent by the weight ratio of 1:1, obtain blended liquor liquid;
3) filter progress: by the candle formula filter core membrane filtration of the blended liquor liquid of gained through diatomite filtration (0.1kg diatomite/kL fermented liquid), PVPP filtration (0.1kgPVPP/kL fermented liquid), 0.2 micron polypropylene material, obtain pure mellow wine;
4) operation is diluted: gained pure mellow wine is diluted to 10 degree, obtains 10 degree of beer of ester alcohol fragrance relative equilibrium.
The beer taste obtained by above-described embodiment is coordinated more, soft and oiliness, sweet-smelling, ester perfume (or spice) are moderate.
Beer obtained as stated above through market taste tests, is thought after experimenter judges that this beer product mouthfeel is soft, is coordinated by applicant, tasty and refreshing and have and stronger kill a mouthful power, hops are fragrant and Fructus Hordei Germinatus perfume is outstanding, fragrance coordination simultaneously.
Embodiment 2: the 10 degree of beer producing inclined alcohol fragrance
1) fermentation procedure:
1.1) get the 14 ° of P wheat juice A prepared as stated above and send into the first fermentor tank, SaflagerW-34/70 dry yeast is added in the ratio of 0.16 hundred million yeast/ml wheat juice, in 12 DEG C of condition bottom fermentations 11 days, discharge yeast afterwards, being pressed onto 0.08Mpa to fermentation potting, to carry out CO2 saturated, and-1 DEG C of storage wine, controls at 28 days wine storage time, controlling fermentation degree in whole process is 69%, obtains the ester fragrance fermented liquid of 14 degree;
1.2) get the 14 ° of P wheat juice B prepared as stated above and send into the second fermentor tank, brewer's yeast (Saccharomycescerevisiae) No.CGMCC1784 is added in the ratio of 0.16 hundred million yeast/ml wheat juice, in 11 DEG C of condition bottom fermentations 9 days, discharge yeast afterwards, being pressed onto 0.08Mpa to fermentation potting, to carry out CO2 saturated, and-1 DEG C of storage wine, controls at 20 days wine storage time, in whole process, fermentation degree is 67%, obtains the alcohol fragrance fermented liquid of 14 degree;
2) operation is blent: the ester fragrance fermented liquid of gained and alcohol fragrance fermented liquid are blent by the weight ratio of 1:3, obtain blended liquor liquid;
3) filter progress: by the candle formula filter core membrane filtration of the blended liquor liquid of gained through diatomite filtration (0.1kg diatomite/kL fermented liquid), PVPP filtration (0.1kgPVPP/kL fermented liquid), 0.2 micron polypropylene material, obtain pure mellow wine;
4) operation is diluted: gained pure mellow wine is diluted to 10 degree, obtains 10 degree of beer of inclined alcohol fragrance.
The beer taste obtained by above-described embodiment is coordinated, and soft, sweet-smelling is strong.
Beer obtained as stated above through market taste tests, is thought this beer product mellow in taste, coordination, tasty and refreshing and have and stronger kill a mouthful power by applicant after experimenter judges, hops are fragrant simultaneously, Fructus Hordei Germinatus is fragrant, sweet-smelling is outstanding.
Embodiment 3: the 10 degree of beer producing partial ester fragrance
1) fermentation procedure:
1.1) get the 14 ° of P wheat juice A prepared as stated above and send into the first fermentor tank, SaflagerW-34/70 dry yeast is added in the ratio of 0.15 hundred million yeast/ml wheat juice, in 13 DEG C of condition bottom fermentations 9 days, discharge yeast afterwards, being pressed onto 0.08Mpa to fermentation potting, to carry out CO2 saturated, and-1 DEG C of storage wine, controls at 20 days wine storage time, in whole process, fermentation degree is 67%, obtains the ester fragrance fermented liquid of 12 degree;
1.2) get the 14 ° of P wheat juice B prepared as stated above and send into the second fermentor tank, brewer's yeast (Saccharomycescerevisiae) No.CGMCC1784 is added in the ratio of 0.18 hundred million yeast/ml wheat juice, in 11 DEG C of condition bottom fermentations 12 days, discharge yeast afterwards, being pressed onto 0.08Mpa to fermentation potting, to carry out CO2 saturated, and-1 DEG C of storage wine, controls at 22 days wine storage time, controlling fermentation degree in whole process is 68%, obtains the alcohol fragrance fermented liquid of 14 degree;
2) operation is blent: the ester fragrance fermented liquid of gained and alcohol fragrance fermented liquid are blent by the weight ratio of 3:1, obtain blended liquor liquid;
3) filter progress: by the candle formula filter core membrane filtration of the blended liquor liquid of gained through diatomite filtration (0.1kg diatomite/kL fermented liquid), PVPP filtration (0.1kgPVPP/kL fermented liquid), 0.2 micron polypropylene material, obtain pure mellow wine;
4) operation is diluted: gained pure mellow wine is diluted to 10 degree, obtains 10 degree of beer of partial ester fragrance.
The beer taste obtained by above-described embodiment is soft, coordination, simultaneously hops are fragrant, Fructus Hordei Germinatus is fragrant, ester is fragrant outstanding.
Beer obtained as stated above through market taste tests, is thought after experimenter judges that this beer product mouthfeel is soft, is coordinated by applicant, hops are fragrant simultaneously, Fructus Hordei Germinatus is fragrant outstanding, has stronger to kill a mouthful power.
Claims (3)
1. the different wine body that two kinds of different yeast are brewageed blends the method for producing beer, comprises wheat juice is carried out beer fermentation operation, blending operation and filter progress, it is characterized in that:
Described beer fermentation operation of being carried out by wheat juice wheat juice is divided into two portions ferment respectively, wherein a part of wheat juice sends into the first fermentor tank, add SaflagerW-34/70 dry yeast, in 9 ~ 13 DEG C of condition bottom fermentations, fermented rear discharge yeast, low temperature storage wine, obtain ester fragrance fermented liquid, controlling fermentation degree in whole process is 67 ~ 69%; Another part wheat juice sends into the second fermentor tank, add brewer's yeast (Saccharomycescerevisiae) No.CGMCC1784, in 9 ~ 11 DEG C of condition bottom fermentations, fermented rear discharge yeast, low temperature storage wine, obtain alcohol fragrance fermented liquid, controlling fermentation degree in whole process is 66 ~ 68%;
Described operation of blending is blent by the weight ratio of 1:3 ~ 3:1 the ester fragrance fermented liquid of gained and alcohol fragrance fermented liquid.
2. method according to claim 1, is characterized in that: the add-on of described SaflagerW-34/70 dry yeast and brewer's yeast (Saccharomycescerevisiae) No.CGMCC1784 all calculates by 0.15 ~ 0.18 hundred million yeast/ml wheat juice.
3. according to claim 1 or 2, method produces the beer obtained.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023163661A3 (en) * | 2022-02-24 | 2023-10-05 | National University Of Singapore | A yeast-based probiotic alcoholic beverage and a method of preparing the same |
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| CN109468184A (en) * | 2019-01-16 | 2019-03-15 | 福建省燕京惠泉啤酒股份有限公司 | A kind of beer fermentation technique of different type yeast different phase addition |
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|---|---|---|---|---|
| DE2901366A1 (en) * | 1979-01-15 | 1980-07-17 | Henninger Brau Ag | METHOD FOR PRODUCING A LOW CARBOHYDRATE, LOW-ALCOHOL AND LOW-CALORIE DIET BEER |
| CN101851566A (en) * | 2010-05-26 | 2010-10-06 | 北京燕京啤酒股份有限公司 | Method for brewing oak barrel black beer |
| CN101910397A (en) * | 2007-12-27 | 2010-12-08 | 三得利控股株式会社 | Method of producing fermented drink using multiple species of yeasts |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02312580A (en) * | 1989-05-29 | 1990-12-27 | Kirin Brewery Co Ltd | Production of sakes (rice wine) |
| JP3845662B2 (en) * | 2002-02-22 | 2006-11-15 | 秋田県 | Method for producing beer with enhanced polyphenols |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2901366A1 (en) * | 1979-01-15 | 1980-07-17 | Henninger Brau Ag | METHOD FOR PRODUCING A LOW CARBOHYDRATE, LOW-ALCOHOL AND LOW-CALORIE DIET BEER |
| CN101910397A (en) * | 2007-12-27 | 2010-12-08 | 三得利控股株式会社 | Method of producing fermented drink using multiple species of yeasts |
| CN101851566A (en) * | 2010-05-26 | 2010-10-06 | 北京燕京啤酒股份有限公司 | Method for brewing oak barrel black beer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023163661A3 (en) * | 2022-02-24 | 2023-10-05 | National University Of Singapore | A yeast-based probiotic alcoholic beverage and a method of preparing the same |
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Effective date of registration: 20221209 Address after: No.29 Cuizhu Road, Xiangshan District, Guilin City, Guangxi Zhuang Autonomous Region Patentee after: YANJING BEER (GUILIN LIQUAN) Co.,Ltd. Patentee after: BEIJING YANJING BEER Group Corp. Address before: Guilin City Cuizhu Road No. 29 the Guangxi Zhuang Autonomous Region 541002 Patentee before: YANJING BEER (GUILIN LIQUAN) Co.,Ltd. |