108 results about "Aqua vitae" patented technology

The invention discloses a quantitative evaluation method for the dry mouth degree of a wine product after drinking, which comprises the following steps: step 1, tested mice are divided into a control group and a test group, the mice in the control group do not ingest alcohol, the test group performs single gavage on wine products with different dry mouth degrees, and the total amount of alcohol in the single gavage on the wine products of the mice in the test group is the same; and step 2, at different time points, detecting the change conditions of the mouth dryness biochemical index contents of the mice in the control group and the test group, scoring the mouth dryness degree, and evaluating the mouth dryness degree of the corresponding wine body drunk by the mice according to the score. The method has the advantages of being easy and convenient to operate, high in sensitivity, high in practicability and the like, subjective evaluation can be conducted on the dry mouth effect of the wine sample instead of a crowd test, damage to the human body is reduced, the evaluation result is more objective, an evaluation system for the comfort degree of the wine after drinking is widened, and a new evaluation method is provided for further researching and improving the comfort degree of the wine product after drinking.

The invention relates to the technical field of low-carbon environmental protection, and particularly discloses a beer carbon emission accounting method based on multi-stage boundary determination, which comprises the following steps: S1, determining a beer carbon emission accounting boundary, and dividing a beer carbon emission process into three stages, namely a beer grain consumption stage, a beer production stage and an alcohol decomposition stage; s2, carbon emission in the beer grain consumption stage is calculated; s3, carbon emission in the beer production stage is calculated; s4, carbon emission in the beer alcohol decomposition stage is calculated. According to the beer carbon emission accounting method based on multi-stage boundary determination, accurate carbon emission accounting of the beer in the whole process from raw material acquisition to product circulation is realized, and a whole life cycle evaluation framework is constructed; and a scientific basis can be provided for energy conservation and emission reduction of beer enterprises, making of low-carbon policies of the wine industry by the country and promotion of international low-carbon cooperation.

The invention provides nano selenium-rich yellow wine as well as a preparation method and application thereof, and belongs to the technical field of biology. According to the method, the selenium-rich yellow wine is subjected to ohmic heating to 50-85 DEG C, heat preservation is conducted for 1-30 min, efficient sterilization can be achieved, interaction between organic selenium in a yellow wine system and other components contained in the yellow wine can be induced, and uniform nano-selenium particles with the size being 50-100 nm are formed through self-assembly under the synergistic effect of an electric field and a thermal field. According to the in-situ generated nano-selenium particles, the physical stability and chemical stability of the selenium element in a complex system of the yellow wine are remarkably improved, precipitation and biological activity attenuation in the storage period are effectively prevented, and damage of alcohol in the yellow wine to the liver is effectively reduced. The nano selenium-enriched yellow wine prepared by the method has lower alcoholic liver injury effect and is safer to human bodies.

The present invention relates to: a method for preparing a Hovenia dulcis Thunb fruit fermented vinegar having hangover relief and liver protection effects; and a beverage composition prepared using the same as a main ingredient. In the method for preparing fermented vinegar by using Hovenia dulcis Thunb fruits of the present invention, a Hovenia dulcis Thunb fruits concentrate is made using Hovenia dulcis Thunb fruits and is adjusted to 16° Brix. 10% (v / v) seed mash is inoculated thereto and subjected to alcohol fermentation at a temperature of 28 to 32° C. Then obtained alcoholic fermentation filtrate is used as a substrate of acetic acid fermentation. In the acetic acid fermentation, a fermented liquid obtained through alcoholic fermentation of Hovenia dulcis Thunb fruits is inoculated with 10% (v / v) of a vinegar starter, and then fermented at a temperature of 28 to 32° C. under a 120 to 180 rpm condition.

The invention discloses a rhizoma polygonati extract and application thereof in preparation of a functional alcoholic beverage, and belongs to the technical field of functional alcoholic beverages. The prepared rhizoma polygonati extract can be mixed and dissolved with beer and white spirit, and the rise of uric acid caused by drinking a large amount of beer can be remarkably reduced by drinking the beer added with the prepared rhizoma polygonati extract; the increase of AST and ALT caused by drinking a large amount of white spirit can be remarkably reduced by drinking the white spirit added with the rhizoma polygonati extract prepared by the invention, and the rhizoma polygonati extract can be used for developing beer with the function of reducing uric acid and white spirit with the function of preventing acute alcoholic liver injury; the provided rhizoma polygonati extract does not affect the appearance quality and taste of beer and white spirit, the preparation method is simple and easy to operate, special equipment is not needed, high temperature and high pressure are not needed, the preparation process is safe, toxic and harmful substances are not generated, energy is saved, environment friendliness is achieved, and the method is suitable for large-scale production.

To provide: a non-alcoholic beverage which has an improved aroma sensed before taken in a mouth, and an improved aroma sensed after taken in the mouth and improved taste lingering; and a production method thereof.SOLUTION: A non-alcoholic beverage includes a fruit juice, carbon dioxide gas, and a flavor. The non-alcoholic beverage has a turbidity of 50 NTU or more and a sum in relative frequency of particles having a particle diameter of 5 to 30 μm of 19% or more in volume-based frequency distribution of a particle diameter of all particles.SELECTED DRAWING: None

The utility model discloses a fruit wine distillation device. The fruit wine distillation device comprises a material steamer and a cooling tank, the material steamer comprises a lower-layer steamer, an upper-layer steamer and a steam guide pipe, the lower-layer steamer is of a jacket structure composed of an inner-layer steamer body and an outer-layer steamer body, and a material bearing silk screen is arranged at a top steamer opening of the inner-layer steamer body; the cooling tank comprises a heat exchange tank body and a cooling inner container, and the cooling inner container is communicated with the upper-layer steamer through a connecting pipe. The material steamer heats fruit materials, meanwhile, heat exchange and cooling are achieved through a double-layer structure of the cooling tank, the material steamer comprises an upper steamer body and a lower steamer body, the lower steamer body is of a jacket structure with an inner layer and an outer layer, rapid distillation is achieved, then the production efficiency of the fruit wine is improved, the temperature controllability is improved, alcohol extraction is more sufficient through uniform heating, and the fruit wine quality is improved. According to the method, the wine yield is improved, damage to aroma substances is avoided, the flavor of the fruit wine is guaranteed, and due to the stability of the temperature and the distillation process, the product quality is more stable.

The invention provides an integrated process formula based on high-efficiency prunus humilis Bunge distilled liquor, and relates to the field of liquor making, and the integrated process formula is characterized by comprising the following steps: step 1, pretreating prunus humilis Bunge raw materials, cleaning and crushing fresh prunus humilis Bunge fruits, and adding a compound enzyme preparation in a specific proportion for enzymolysis treatment; step 2, adopting a sectional fermentation process, and firstly carrying out pre-fermentation; the method disclosed by the invention has the advantages that through an integrated process of combining compound enzyme preparation synergistic treatment, sectional precise fermentation, multi-stage distillation purification and ageing blending, the fermentation period is shortened by 50% or more, the alcohol extraction rate is increased to 85%, 70% or more of core nutritional ingredients such as calcium, iron, zinc and vitamin C in the Prunus humilis Bunge are effectively reserved, and the quality of the Prunus humilis Bunge is improved. The aroma level and flavor uniqueness of the wine body are remarkably enhanced, the efficient and low-consumption production of the high-quality prunus humilis bunge distilled wine is successfully realized, and the industrialization bottlenecks of the traditional process in the aspects of efficiency, quality and cost are comprehensively broken through.

The invention relates to a bioactive polypeptide VVALPAGVAHW as well as a preparation method and application of the bioactive polypeptide VVALPAGVAHW. The bioactive polypeptide VVALPAGVAHW provided by the invention has bitter taste, the crystal of the bioactive polypeptide VVALPAGVAHW is powdery, and the bioactive polypeptide VVALPAGVAHW can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide VVALPAGVAHW provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide VVALPAGVAHW has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide VVALPAGVAHW in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The present application relates to the beer brewing technical field, especially a kind of venomous beer brewing process, including the following steps: raw material preparation and pretreatment;Saccharification;Filtering;Boiling;Rotary sedimentation;Fermentation;After mature wine, under low pressure 8.986kPa pressure, reduce the boiling point of water, ensure that the boiling point is lower than 25 degrees Celsius, concentrate wine, concentrate to 15 liters or less per 100 liters, carry out oak barrel barrel;Oak barrel barrel.The product is soft in taste, no spicy residue, alcohol burning sensation controllable;Flavor levels are rich, with fruit, flower, nut and other complex aroma;Process parameters are accurate, without low-temperature freezing equipment, small and medium-sized enterprises can replicate and the quality of stable venomous beer brewing process.

The invention relates to the design of bottles for liquids that are usually consumed in small, arbitrary portions, namely alcoholic beverages, as well as edible oils, sauces, syrups, etc.In the bottle for liquid, which has a hollow body with a bottom and a neck with a tip located outside and below the upper end of the neck and exceeding its diameter, according to the inventive concept, the neck has a conical chamfer on the inside, which in the working position serves as a diffuser for the dosed liquid.This makes it possible to interrupt the flow of liquid from the side surface of the neck when pouring out each new portion of the liquid from the bottle. This makes it much easier to interrupt the flow after the next portion has been dispensed.

The invention discloses wine with a liver protection function and a preparation method thereof, and relates to the technical field of preparation of health-care wine. The wine comprises the following component raw materials: 20g of fructus lycii, 25g of dried chrysanthemum, 10g of radix puerariae, 10g of lucid ganoderma and 5g of radix angelicae sinensis, and the component raw materials are added into deuterium-depleted water to be subjected to heat preservation extraction at 85 DEG C and filtered to obtain extract liquid 1; extracting filter residues obtained by filtering in 68-72% vol of raw wine at normal temperature, and filtering to obtain extract liquor 2; and reducing the alcohol content of the filtrate 2 by using the filtrate 1 until the alcohol content is reduced to 45% vol, thereby obtaining the finished wine. Through verification, the obtained finished wine has a liver protection effect, can obviously reduce the damage of alcohol to the human liver, enriches wine products, and has an application prospect in the field of health-care wine.

The invention relates to the technical field of beer brewing, and provides a brewing method of sugar-free and alcohol-free craft beer, which realizes complete metabolism of maltose (residual sugar is less than or equal to 0.5 g / L) and alcohol control (less than or equal to 0.5% vol) by breeding non-saccharomyces cerevisiae strains and optimizing step saccharification, low-temperature pressurized fermentation and membrane filtration termination processes. Meanwhile, typical flavor substances of craft beer are reserved. The method does not need chemical additives and conforms to the healthy consumption trend, and the sensory quality of the product is remarkably superior to that of existing alcohol-free beer. Alcohol-free beer yeast strains are adopted for fermentation, fermentation is terminated in combination with a physical method, the alcohol content can be effectively controlled, and no alcohol is achieved; and meanwhile, no carbohydrate is added in the fermentation process, and the sugar of the malt is utilized for fermentation, so that the sugar-free effect is finally realized. According to the sugar-free and alcohol-free craft beer brewed by the method disclosed by the invention, the rich flavor and taste of the craft beer are reserved to the greatest extent, and the requirements of consumers on healthy drinks are met.

The utility model relates to liquor beverage aging accelerating device technical field discloses a kind of liquor ultra-high pressure aging accelerating device, including stirring drum, the top of stirring drum is connected with feed slot, vibration component is installed in the inside of feed slot, two support plates are installed in the right side of stirring drum, the top of support plate is fixedly connected with mounting ring, high-pressure supercharger is installed in the inside of mounting ring.The utility model is through being provided with vibration component, when adding aging accelerating agent to the inside of stirring drum, start drive motor, so that driving gear middle shaft rotates, so that bevel gear B on driving gear middle shaft rotates, bevel gear A rotates under the meshing effect of bevel gear B, so that long rod seat cam rotates, vibration plate under the beating effect of cam, so that vibration plate under the action of spring rod and connecting frame vibrates up and down, impurity in aging accelerating agent is filtered, avoid impurity and liquor contact fusion, affect the taste of liquor.

The invention discloses a wine jar leakage monitoring system and method, and belongs to the field of wine jar leakage intelligent monitoring, and the system comprises a terminal monitoring assembly installed on a wine jar cover, a positioning monitoring assembly installed at the top of a wine cellar, an edge processor and a monitoring center. The method comprises the following steps: collecting alcohol concentration data in the air of a wine cellar in real time, and judging whether leakage occurs in surrounding wine jars or not; the ultrasonic liquid level sensor collects continuous liquid level data of wine in the wine jars, the liquid level drop rate is calculated, and the wine jars with leakage are screened out; the positioning coordinates of the wine jars with leakage are calculated by using the time difference of the uplink UWB positioning signals reaching each UWB base station module, and error correction is carried out; and the monitoring center obtains the position of the leaked wine jar in the wine cellar according to the positioning coordinates. According to the scheme, the defect of inaccurate positioning in a complex cellaring environment is overcome, and the response time of wine jar leakage judgment and positioning is effectively shortened.

The invention discloses a treatment method for reducing the acetic acid content of mulberry wine, and belongs to the technical field of fruit wine brewing. The method aims at solving the problem that the content of acetic acid is too high due to the fact that the mulberry wine is easily polluted by aerobic infectious microbes such as acetic bacteria and improper fermentation control in the traditional brewing process. According to the technical scheme, the method is characterized in that mulberry fruits are crushed within 6 h after being picked, saccharomyces cerevisiae is immediately inoculated, potassium metabisulfite is added after juice is obtained through squeezing, then alcoholic fermentation is conducted at the temperature of 15-18 DEG C, the oxidation-reduction potential of fermentation liquor is continuously monitored in real time through an on-line oxidation-reduction potential sensor during alcoholic fermentation, and the content of the fermentation liquor is detected. And when the monitoring value is higher than a set control upper limit threshold value, filling nitrogen or argon into the fermentation liquid, stopping filling until the oxidation-reduction potential value is reduced and is continuously stabilized below the control upper limit threshold value for at least 30 minutes, and after fermentation is completed, carrying out tank inversion and standing treatment to obtain clarified wine liquid. The method is mainly used for producing the mulberry wine with low acetic acid content and pure flavor.

The method comprises the following steps: S1, cleaning and drying: firstly cleaning impurities on the surface of the cordyceps militaris, and then drying the cleaned cordyceps militaris; s2, sterilization treatment: sterilizing the dried cordyceps militaris, and killing bacteria on the cordyceps militaris; s3, cordycepin extraction: soaking the sterilized cordyceps militaris and the white spirit in an extraction container, and adjusting the soaking time and the alcohol concentration according to a cordycepin extraction efficiency formula. The cordyceps militaris wine has the advantage of high nutritional value, and solves the problems that effective components in cordyceps militaris are inconvenient to extract into the wine in the blending process of the existing wine, the cordyceps militaris is rich in various components beneficial to human bodies, such as cordycepin and adenosine, and if the components are not fully dissolved in the wine, the components cannot be fully dissolved in the wine. And the nutritional value of the final product is greatly reduced.

The invention discloses a ceramic wine container capable of increasing the content of nutrient elements in a wine body and improving the quality of white wine as well as a preparation method and application, and belongs to the technical field of wine containers. The invention provides a ceramic wine container capable of increasing the content of nutrient elements in a wine body and improving the quality of white wine. The ceramic wine container is prepared from the following raw materials: an additive material and argil, the additive materials comprise a first group of materials, a second group of materials and a third group of materials. According to the invention, the ceramic wine container is obtained by using a quenching technology of compatibility of three materials and nutritional ingredients, and the wine body is subjected to secondary fermentation by using the ceramic wine container, so that harmful substances such as miscellaneous aldehyde, methanol and the like in the wine can be remarkably reduced, the contents of minerals, trace elements and nutritional ingredients are increased, and the burden of drinking on the liver and the stomach is relieved. In the drinking process, all nutrient elements can be wrapped by alcohol and rapidly enter blood, cell regeneration is promoted, and the immunity is improved. The sensory quality of the drinks in the mouth can be improved, the cellaring time is remarkably shortened, the production efficiency is improved, and the production cost is reduced.

1. Name of the product in this design: Wine Bottle (Bailide 22). 2. Purpose of this design: For holding alcoholic beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. Design 1 is designated as the basic design.

The subject invention relates to two-stage inoculation and two-stage fermentation process which are performed by the inoculation time difference and staged fermentation. In the first stage, Bacillus coagulans, lactic acid bacteria and Acetobacter aceti are inoculated into a fermentation tank to perform primary fermentation to produce primary fermented material. In the second stage, yeast is added into the primary fermented material in a container to perform the secondary fermentation to produce secondary fermented material, and then the secondary fermented material is pasteurized to deactivate yeast, lactic acid bacteria and Acetobacter aceti in the container and stop fermentation reaction. Finally, the secondary fermented material is cooled to ambient temperature to prepare the kombucha fermented beverage preserving active Bacillus coagulans at ambient temperature. The invention is help to improve the preservation convenience of the kombucha fermented beverage and avoid excessive alcohol concentration.

To provide an alcoholic beverage that achieves reduction in stimulation from alcohol and / or an odd flavor of alcohol after drinking.SOLUTION: An alcoholic beverage includes cinnamaldehyde and / or terpinyl acetate.SELECTED DRAWING: None

The application discloses a method for calculating alcohol concentration based on secondary compensation, and relates to the technical field of alcohol concentration detection. The application innovatively introduces fluid viscous damping characteristics as a third measurement dimension, uses the driving gain parameter of the Coriolis force mass flowmeter to inversely calculate the actual viscosity of the fluid in real time, and breaks the single measurement limitation of the traditional density and temperature. Meanwhile, the physical characteristics of the solid in the brewed wine are extremely sensitive to the viscosity, the dry extract content in the wine is accurately inversely estimated based on the viscosity deviation, the density virtual high value caused by the solid is further quantitatively calculated, and the measured density is subtractively corrected. Through the secondary compensation mechanism, the interference of the solid is effectively removed, and the real density of the pure base liquor is restored.

An object of the present invention is to provide a packaged carbonated alcoholic beverage containing gin, wherein the metallic scent and bitter aftertaste derived from gin are improved. A cooling sensation imparting substance is added to the packaged carbonated alcoholic beverage containing gin.

The utility model relates to the technical field of wine brewing, and discloses an air-cooled wine brewing cooler which comprises a cooling barrel and a wine barrel, the cooling barrel is arranged above the wine barrel, the top of the cooling barrel is connected with a steam inlet pipe, and a wine outlet pipe is arranged on the wine barrel; a circle of partition plates are arranged in the cooling barrel in the circumferential direction; the circulating cooling structure is arranged in the cooling barrel, and the wine steam enters the wine barrel after being condensed through the circulating cooling structure; the vortex air supply structure is arranged below the wine barrel and supplies air to the inner side of the partition plate, and a cyclone is formed. Compared with the prior art, the alcohol steam cooling device has the advantages that the alcohol steam cooling device is provided with the circulating cooling structure, so that the existing time of alcohol steam in the cooling pipe can be effectively prolonged, the alcohol steam is prevented from escaping, the amount of processed alcohol is more, and the alcohol steam cooling device is more convenient to use; and the temperature in the cooling barrel is more uniform, and the cooling effect of each cooling pipe is uniform.

Small flavor pills, pressed from a combination of exclusively natural, finely ground ingredients such as herbs, bitters, additives, or spices. Specifically designed to positively alter the flavor and enhance the intensity and authenticity of non-alcoholic wines, de-alcoholized wines, and non-alcoholic beers. The beverage market offers a wide selection of non-alcoholic wines, de-alcoholized wines, and non-alcoholic beers, but unfortunately, their taste is far from the "original" and authentic taste of wine or beer. Therefore, despite increasing demand, there is a reluctance to offer these beverages. Through the production of flavor pills for use in non-alcoholic wines, de-alcoholized wines, or non-alcoholic beers, and the addition or...Using these new, natural flavor pills, the flavor of non-alcoholic wine or non-alcoholic beer is altered (depending on the pill = more bitter, stronger, spicier, sweeter) and significantly improved. Thanks to the compact, pressed pill shape, this change can be applied anywhere, at home or on the go. The flavor pills will be available in various flavors for non-alcoholic wine and also in various flavors for non-alcoholic beer, depending on what kind of improved or changed flavor is desired. The drinks remain alcohol-free despite the use of the flavor pills.

The present application belongs to the field of alcoholic beverages, and particularly relates to a high-efficiency space solid-state piantao-flavored honey wine brewing method and device. The high-efficiency space solid-state piantao-flavored honey wine brewing method comprises: obtaining a brewing seed liquid, wherein the brewing seed liquid comprises wine yeast and aroma yeast. A honey fermentation liquid is configured, the honey fermentation liquid is sterilized, the brewing seed liquid is inoculated, and anaerobic fermentation is performed to obtain a first fermentation liquid. Solid-state fermentation raw materials are configured and sterilized, part of the first fermentation liquid is uniformly sprayed to the surface of the solid-state fermentation raw materials to perform aerobic fermentation and generate esters. The solid-state fermentation raw materials subjected to aerobic fermentation are soaked into the other part of the first fermentation liquid, and the other part of the first fermentation liquid extracts the esters in the solid-state fermentation raw materials. The first fermentation liquid soaked with the solid-state fermentation raw materials is subjected to filtration and aging treatment.

The invention relates to a novel manufacturing method of a macro fungus specimen, which can effectively solve the problems of single fungus specimen, low manufacturing speed and low efficiency in the prior art. The manufacturing method comprises the following steps: 1) collecting a fungus specimen; 2) alcohol dehydration and vacuum drying; 3) preparing transparent pouring glue; and (4) demolding. According to the method, the conditions of alcohol dehydration and vacuum drying are utilized, so that the time and cost for drying the macro fungus specimen are reduced; the layering sense of the specimen is improved by adopting a batch glue filling mode, and meanwhile, an optimal scheme for keeping the original state of the macro fungi is obtained; alcohol in fungi is thoroughly removed by adopting a vacuumizing method, and a set of efficient and rapid large fungus solidified specimen manufacturing method is established in the whole process. The macro fungus specimen manufactured by the method is complete in form, free of bubbles, clear in structure, high in ornamental value, capable of being stored for a long time and used for popularization of science, appreciation and teaching, and is an innovation of the macro fungus specimen manufacturing method.

The invention discloses a production method for producing special flavor gold wine by using beer fermentation liquor and the obtained special flavor gold wine, and belongs to the technical field of beverage wine brewing. According to the technical scheme, the method comprises the steps that neutral alcohol with the alcoholic strength larger than or equal to 96% vol is diluted into alcohol with the alcoholic strength ranging from 20% vol to 30% vol, the alcohol with the alcoholic strength ranging from 20% vol to 30% vol is placed in a pot type distiller, spices are added into the pot type distiller and a spice tank for cross steaming, and a wine core with the alcoholic strength ranging from 70% vol to 72% vol is obtained; diluting and filtering the wine core with the alcoholic strength of 70-72% vol to obtain the special flavor golden wine; the neutral alcohol with the alcoholic strength larger than or equal to 96% vol is obtained through low-pressure vacuum distillation and kettle type series tower type cascade distillation with beer fermentation liquor as base liquor. The method is applied to preparation of the special flavor golden wine, the high-quality neutral alcohol prepared from beer is combined with a brand new spice formula, the new flavor high-quality special golden wine is created, international golden wine special flavor products are enriched, and the technical problem that small-scale flexible production of the high-quality golden wine cannot be achieved in the prior art is solved.

A problem to be solved of the invention is to provide an alcohol-removed fermented beer-taste beverage which has improved alcoholic feeling and reduced fermented soybeans odor. Means for solving the problem is a low-alcohol beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyltetrahydropyridine and, 2-acetyl-1,4,5,6-tetrahydropyridine its tautomer, in an amount of more than 2 ppb and less than 10 ppb, and containing components derived from an alcohol-removed wort-fermented liquid.

To rapidly respond to demand for each of beer or low-malt beer and distilled liquor and to reduce a production space.SOLUTION: The present invention relates to an alcoholic beverage production apparatus 1 at least comprising: a preparation tank 2 for preparation into which a raw material of an alcoholic beverage is fed; a boiling tank 3 for boiling a liquid transferred from the preparation tank 2; and a fermentation tank 4 for fermentation in which yeast is added to a liquid transferred from the boiling tank 3; where the preparation tank 2, the boiling tank 3 and the fermentation tank 4 can be used for both the production of beer or low-malt beer and the production of distilled liquor.SELECTED DRAWING: Figure 1