53 results about "Winemaking" patented technology

The invention discloses a grape seed source anti-inflammatory peptide, and belongs to the technical field of biological medicine. The amino acid sequence of the anti-inflammatory peptide is selected from any one of WGF, SHFGF, EGPFF, WAPR, SFYRAF, HFAFL, PGRF or FDSF. A BPS-induced RAW 264.7 mouse mononuclear macrophage inflammation model is established, and the eight synthetic peptides are found to significantly reduce the content level of NO in inflammatory cells and have an inhibition effect on secretion of inflammatory factors TNF-alpha and IL-6. A qRT-PCR (quantitative reverse transcription-polymerase chain reaction) experiment shows that the synthetic peptide can inhibit expression of mRNA (messenger Ribonucleic Acid) of p65, Tnf alpha, Il6, Il1b and Nos2, and can play an anti-inflammatory role by regulating and controlling an NF-kappa B signal channel. According to the method, the high-activity anti-inflammatory peptide is screened from the wine brewing byproduct grape seeds for the first time, and green and high-value utilization of the grape processing byproduct is realized.

The invention belongs to the field of biosynthesis, and particularly relates to a saccharomyces cerevisiae engineering bacterium for producing glycosyl donor UDP-arabinose as well as a construction method and application of the saccharomyces cerevisiae engineering bacterium. According to the invention, UDP-Glc dehydrogenase, UDP-GlcA decarboxylase, UDP-Xyl-4-epimerase or UDP-Glc-epimerase are sequentially expressed in WAT11, so that a synthetic route of UDP-Ara is introduced into the saccharomyces cerevisiae for the first time; de novo synthesis of Ara-oleanolic acid is realized by introducing a synthetic route of arabinosyl transferase and oleanolic acid; the yeast containing the UDP-Ara synthetic pathway and the arabinosyl transferase gene can also utilize betulinic acid to generate Ara-betulinic acid. The invention solves the problem of yeast total synthesis of the arabinosyl donor, provides a new biotechnology platform for production of natural glycoside compounds, and has important theoretical value and wide application prospect.

The invention discloses anti-fatigue essential oil blended grapefruit sparkling wine and a preparation method thereof, and relates to the technical field of wine brewing, and the preparation method comprises the following steps: selecting intact grapefruits, separating peel from pulp, stirring the pulp into juice, and uniformly stirring for later use; shaddock peel essential oil is extracted from the fruit peels, and shaddock peel essential oil microcapsules are prepared by adopting a beta-cyclodextrin embedding technology; adding pectinase for enzymolysis; introducing SO2, fully mixing, uniformly stirring, adding cane sugar to adjust the sugar degree, keeping the temperature, and sterilizing; inoculating saccharomyces cerevisiae; fermenting to obtain a grapefruit wine crude product; centrifuging and filtering to obtain a grapefruit wine finished product; shaddock peel essential oil microcapsules are added, so that the essential oil concentration in the shaddock wine is 0.05%; the preparation method comprises the following steps: adding food-grade carbon dioxide, and controlling the pressure to obtain the grapefruit sparkling wine, so that the prepared grapefruit sparkling wine has a new flavor and an obvious anti-fatigue effect.

The invention belongs to the technical field of wine brewing, and relates to a detection method for simultaneously analyzing the content of acetaldehyde and acetal in fermented grains and application, the detection method comprises the following steps: uniformly mixing the fermented grains and rice husks, using an ethanol solution as a distillation reagent for distillation, and carrying out condensation reflux to obtain a distillate; adding a saturated sodium chloride solution into the distillate, feeding a sample, and detecting and calculating through a headspace-gas chromatograph-mass spectrometer to obtain the content of acetaldehyde and acetal in the fermented grain distillate. The addition ratio of the fermented grains to the ethanol solution is 1g: (2-8) mL; the concentration of the ethanol solution is 5-35%. An ethanol solution is used as a distillation reagent to distill and extract acetaldehyde and acetal in the fermented grains, and then detection and calculation are performed through a headspace-gas chromatograph-mass spectrometer to obtain the content of acetaldehyde and acetal in the fermented grains, which is equivalent to other detection methods to improve the content and accuracy of acetaldehyde and acetal detection in the fermented grains.

The invention discloses a preparation process and application of functional enhanced distiller's yeast. The preparation process of the functional enhanced distiller's yeast comprises the following steps: preparing an extracting solution, culturing thalli and making distiller's yeast, the distiller's yeast prepared through the method is high in saccharifying power and liquefying power, the wine yield of wine making can be increased, and meanwhile the quality of a wine body is improved.

The invention discloses an abnormal Wickham yeast Wa K-5 and its application in brewing, belonging to the field of microbial fermentation and food technology. The invention separates and purifies 4 strains of abnormal Wickham yeast from a variety of yellow wine koji, screens the tolerance, aroma production characteristics, etc. of the 4 yeasts, and finally obtains strain Wa K-5 that can tolerate at least 100ppm iso-α acid and 5%vol ethanol, and has excellent aroma production characteristics. The fermentation of 12.0°P wort can produce low-alcohol beer with an ethanol concentration of 0.95%vol, and the fermentation of 6.0°P wort can obtain non-alcoholic beer with an ethanol concentration of 0.48%vol. When mixed with brewer's yeast, the alcohol content can be similar to that of beer fermented by pure strain brewer's yeast, the flower aroma and wort flavor are enhanced, and the foam properties and killing taste are significantly improved. The strain WaK-5 of the present invention has a very broad application prospect in the field of beer brewing.

1. The name of the product of this design: wine box (Shaoxing Shanniang wine). 2. Purpose of the product with this design: The product with this design is used for wine packaging. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The invention belongs to the technical field of wine brewing, and particularly relates to an innovative functional yeast making method for brewing, which comprises the following steps: mixing glutinous sorghum, wheat, water and beautiful millettia root in the form of extract or powder, pretreating the beautiful millettia root, and extracting active ingredients of polysaccharide and flavonoid compounds in the beautiful millettia root so as to facilitate subsequent mixing; mixing the raw materials according to a ratio, ensuring uniform distribution, gradually raising the internal temperature of the raw materials, entering a temperature and acid raising period, controlling the accumulation thickness, and ensuring uniform distribution of heat and moisture; in the stacking process, yeast is regularly turned over, heat and moisture are uniformly dispersed, local overheating or overwetting is avoided, excessive moisture and carbon dioxide are discharged through yeast turning and ventilation, mildewing is prevented, the yeast turning frequency and the ventilation quantity are adjusted according to temperature changes in the fermentation process, the temperature is maintained within a suitable range, and the yeast fermentation method has the advantages that various functional components are integrated, and the fermentation efficiency is improved. The functionality and safety of the yeast for making hard liquor are improved, and the increasing health requirements of consumers are met.

The invention belongs to the field of wine brewing, and particularly relates to SOD (superoxide dismutase) cordyceps sinensis health wine and a preparation method thereof. The SOD cordyceps sinensis health-preserving wine is prepared from the following raw materials in parts by weight: 70 to 80 parts of base wine, 5 to 8 parts of cordyceps sinensis extract, 0.05 to 0.1 part of SOD microcapsules, 10 to 15 parts of traditional Chinese medicine auxiliary materials and 2 to 3 parts of corrigent. Through segmented extraction, ultrasonic treatment and segmented ageing processes, the activity of cordycepin and SOD is effectively reserved, so that the health-care wine has the effects of tonifying the kidney, benefiting the lung, resisting oxidation and protecting the liver; moreover, the product tastes mellow and mild, and the drinking health risk can be remarkably reduced.

The invention relates to the field of microbiological detection, in particular to a yeast microbiological screening and extracting method and a wine brewing process, which are used for detecting and analyzing moisture state change data of yeast in a culture room in a non-contact manner and estimating activity characteristic information of acid-producing bacteria in the yeast so as to judge whether the yeast meets acid-producing bacteria inactivation conditions or not; the method comprises the following steps: visually identifying appearance morphological characteristics of yeast in a fermentation process, performing partition screening sampling and detection in a culture room to obtain yeast microbial community data of yeast samples in different sub-regions in the culture room, and constructing a yeast microbial community growth characterization model; and predicting the yeast microbial community growth enrichment characteristics of all sub-regions in the culture room, thereby adjusting the environmental conditions of the culture room and determining the region in which yeast can be extracted in the culture room. According to the method, yeast microorganisms can be scientifically and rapidly screened and identified, making environment parameters are fed back and adjusted in the yeast making process, the yeast making quality and yield are improved, and the requirements of different wine making scenes are met.

The utility model discloses a long strip fermentation pit, which relates to the technical field of wine making, including an outer pit, the upper surfaces of the front and rear parts of the outer pit are fixedly connected with clamping blocks, the inner cavity of the outer pit is fixedly connected with the inner pit, the upper surface of the inner pit overlaps with a limiting component, the lower surface of the limiting component overlaps with the upper surface of the outer pit, and the inner walls of the front and rear parts of the limiting component are clamped with the outer walls of two clamping blocks. The long strip fermentation pit described in the utility model, through the action of the limiting block and the L-shaped connecting fixing plate, enables the limiting inner frame to be stably clamped on the inner wall of the pit mud layer, thereby playing a better role in limiting and fixing the pit mud layer, thereby preventing the pit mud layer from falling off during use, and at the same time, under the action of the limiting frame plate, the L-shaped connecting fixing plate and the limiting block are restricted and fixed above the pit mud layer, so that the limiting inner frame can stably limit and fix the pit mud layer, thereby facilitating long-term use.

The invention discloses a process for brewing vinegar based on nine cereals. The process comprises the following steps: step 1, cereal selection: selecting cereals planted from immunoremediation soil for six years or more; 2, saccharifying: saccharifying nine cereal raw materials of corn, sorghum, millet, wheat, barley, peas, wheat bran, rice husks and rice husks by using a saccharifying tank; 3, alcoholization: adding 72% of yeast into the raw materials in the step 2 for alcoholization; step 4, acetic fermentation; step five, performing high-temperature fermentation; step 6, spraying vinegar; and step 7, vinegar sun-drying. The invention belongs to the technical field of vinegar brewing, and particularly relates to a process for brewing vinegar based on nine cereals, mature vinegar brewed by nine cereals not only has sour taste, but also is richer in'sour, sweet, bitter, spicy and salty 'taste, more comprehensive and balanced in nutrition and higher in content of nutrient substances such as amino acid, and can be continuously produced all year round through scientific proportioning. The microbial flora fermentation environment is better, so that the dietary therapy effect of the mature vinegar is more remarkable.

The invention provides an early warning method, device and device for pesticide residues in grape wine and a storage medium, and relates to the technical field of early warning of the pesticide residues. A pesticide residue report of the grape wine is determined according to pesticide residue parameters of the grape wine, the type of the grape wine and a wine making process table of the grape wine; the accuracy of the pesticide residue report of the grape wine is ensured, and the overall management and control from grapes to the grape wine are fully considered. Determining an early warning node according to the pesticide residue report of the wine, the type of the wine and the early warning logic, and determining a corresponding pesticide residue early warning event according to the early warning node, the pesticide residue parameters of the wine and the brewing process of the next node of the early warning node; the optimized wine brewing process table is determined according to the early warning event of the pesticide residues and the wine brewing process table, management and control of the early warning nodes are achieved, the rationality of the optimized wine brewing process table is guaranteed, and the abnormal situation that the wine has the pesticide residues is avoided.

The present application relates to the technical field of winemaking, and in particular to a method for identifying different types of shaicangqu, comprising the following steps: (1) taking a daqu sample, adding a solvent to the daqu sample for extraction to obtain a daqu extract; (2) detecting the pH value and melanoidin concentration of the daqu extract; (3) identifying the type of the daqu sample according to the pH value and melanoidin concentration of the daqu extract. The present application can improve the accuracy of identifying the type of daqu, and can also reduce the detection time, use cost and energy consumption.

The invention relates to the technical field of wine brewing, in particular to high-quality fruit distilled liquor and a preparation method thereof. The invention provides a preparation method of high-quality fruit distilled liquor, which comprises the following steps: adding fermented fruit liquor into a distillation kettle, distilling under the magnetic field intensity of 0-4.0 mT, condensing, and taking liquor to obtain the fruit distilled liquor. The method is used for preparing the fruit distilled liquor, so that the high-quality fruit distilled liquor is efficiently prepared. The method disclosed by the invention solves the problems that the distilled liquor prepared by tower type equipment is not rich in aroma substances, thin in taste and the like, realizes preparation of the high-quality fruit distilled liquor by the tower type distillation equipment, and is suitable for industrial popularization and application.

The invention relates to the technical field of brewing of mango-flavored wine, and discloses a special brewing process for mango-flavored wine, which comprises the following steps: firstly, picking ripe grapes, removing rotten fruits and residual fruits, and then cleaning and air-drying; the method comprises the following steps: picking ripe fresh fruits as a mango raw material, washing the mango raw material clean, then carrying out pitting and peeling treatment, and finally beating mango pulp into mango pulp; the mango pulp is subjected to liquefaction and pulp mixing treatment; then removing stems of the ripe grapes meeting the detection requirements, and carrying out peel breaking treatment on peels; and mixing the mango pulp with the grape wine matrix obtained in the step 4 to obtain the mango-flavored grape wine matrix. According to the special brewing process for the mango-flavored wine, the mango-flavored wine is complex and rich in fruit aroma and wine aroma, mellow and well-brewed in taste, harmonious in wine body and free of peculiar smell, further development of the wine industry is facilitated, and by adding the mode of combining bright aroma and dark aroma, the taste and aroma level of the mango-flavored wine is improved; the bitter taste in the wine is effectively removed.

The invention relates to the technical field of wine making, and particularly provides a Maotai-flavor yeast quality prediction method, which comprises the following steps of: obtaining the acidity and saccharifying power value of yeast in a whole bin by adopting a V-shaped sampling method and a mean value calculation method of each layer at the yeast making end and delivery stage, and calculating the yeast quality according to a storage duration-physical and chemical data calculation equation of the yeast, so as to predict the yeast quality of the Maotai-flavor yeast. According to the method, the physical and chemical index values such as the acidity and the saccharifying power of the whole-bin yeast can be accurately obtained through a small amount of sampling after yeast making is finished; and 2, the acidity and saccharifying power values of the batch of yeast during brewing after storage can be measured and calculated in combination with accurate physical and chemical index data of the yeast discharged from the warehouse.

The utility model discloses a wine grape skin residue separating squeezer, which relates to the technical field of grape squeezing and comprises a box body, a filtering mechanism used for filtering grape skin residues is arranged on the inner side of the box body and below a crushing mechanism, the filtering mechanism comprises a filtering frame, a filtering screen is arranged on the inner side of the filtering frame, and two supporting columns are fixedly arranged on the outer side walls of the two sides of the filtering frame. The four supporting columns penetrate through the side wall of the box body in a sliding mode and are fixedly provided with two supporting plates, two L-shaped plates are fixedly arranged at the bottoms of the two supporting plates, the four L-shaped plates penetrate through the side wall of the box body in a sliding mode and are fixedly provided with mounting plates, vibration motors are fixedly arranged at the bottoms of the mounting plates, and a collecting box is fixedly arranged at the position, located below the filtering mechanism, of the inner side of the box body. A discharging pipe is fixedly arranged at the bottom of the collecting box. The filter frame drives the filter screen to vibrate left and right so that the grape pomace moves, the grape pomace moves to avoid blocking filter holes of the filter screen, the filter speed of the filter screen is prevented from being reduced, and the grape juice separation efficiency is effectively guaranteed.

The present invention relates to the technical field of wine brewing, and in particular to a steamed material cooling device for wine brewing, comprising a fixed platform and a cooling tank, wherein two symmetrically arranged driving chutes are provided on the top of the fixed platform, and two symmetrically arranged driving bases are provided above the fixed platform, and the bottoms of the two driving bases are respectively slidably connected with the corresponding driving chutes, and the tops of the driving bases are both in an arc-shaped structure, and a connecting card slot is provided on the top of the driving base, and the opening positions of the connecting card slots on the tops of the two driving bases correspond to each other and are connected. The present invention designs a cooling tank, and the cooling tank can rotate in two directions under the drive of the driving base and the driving shaft, so that the steamed material in the cooling tank can be fully turned over, and the turned steamed material will release its internal heat, and then the heat released by the steamed material can be discharged through the heat dissipation ball and the internal exhaust hole, so that the steamed material can be quickly cooled down.

The utility model provides a fungus planting high-temperature sterilization device, and relates to the field of disinfection and sterilization, in particular to a fungus planting high-temperature sterilization device which comprises a power assembly, a conveying assembly fixedly connected to the top of the power assembly, a wine baking steamer fixedly connected to the side, away from the power assembly, of the conveying assembly, and a top cover arranged at the top of the wine baking steamer. The through groove is formed in the top end of the top cover in the horizontal direction, the clamping set is arranged in the through groove, and the clamping piece can automatically open or close the top cover through operation of the transmission piece and the connecting piece, so that automation of operation is achieved, and working efficiency is improved. By means of the design, the operation process is greatly simplified, operation is more convenient, and meanwhile in the high-temperature or high-pressure wine brewing environment, the safety risks such as scalding or explosion possibly exist when the top cover is directly operated. The remote operation mode of the clamping assembly can avoid the risks, and the operation safety is improved.

The invention relates to the technical field of wine brewing, and particularly discloses a wine brewing method which comprises the following steps: by taking cabernet sauvignon grapes as a raw material, selecting grains of the cabernet sauvignon grapes, removing stems, crushing, putting into a pottery pot, soaking for 46-50 hours at 4-6 DEG C, carrying out alcoholic fermentation at 23-25 DEG C, ending the fermentation when the specific gravity of grape fermentation liquor is 0.990-0.992, and separating peel residues to obtain the wine. By utilizing the micro-aerobic permeation effect and the natural fermentation advantage of the pottery pot, the content of total phenols, total tannin, total flavonoids and monomer phenolic substances in the wine is remarkably increased, the composition of organic acids and volatile aroma components is optimized, the wine is endowed with more complex sensory characteristics, and the wine has the advantages of rich flavor and rich flavor. The problem of homogenization caused by existing stainless steel tank and commercial yeast fermentation is effectively solved, and technical support is provided for differentiated development of the wine industry in China.

The invention relates to the technical field of wine brewing, in particular to a method for controlling the content of ethyl carbamate in dry white wine, which comprises the following steps: planting grapes, determining a harvesting time, harvesting, selecting ears, removing stalks, selecting grains, crushing, cooling and taking juice, clarifying at low temperature, separating juice and returning temperature, fermenting at low temperature by alcohol, pouring into a tank, storing at low temperature and detecting. The method comprises the following steps: controlling the content of a key substrate urea to be at a low level, fining and clarifying, freezing, filtering, sterilizing, filling, inspecting physicochemical indexes, microbiological indexes and sensory evaluation of grape wine, filling after inspection and evaluation are qualified, and controlling the temperature to be within 20 DEG C. The method covers the whole grape wine brewing process of grape raw materials, raw wine fermentation, ageing and the like; the method is a systematic solution, and the increase of the ethyl carbamate in the dry white wine is effectively controlled.

The invention provides enhanced Chinese wolfberry wine and a brewing process thereof, and belongs to the technical field of wine brewing, the brewing process comprises the following steps: S1, selecting high-quality grapes, sorting, removing stems from the qualified grapes, crushing, and squeezing; s2, separating clear juice obtained by squeezing, and storing the separated clear juice in a fermentation tank for fermentation and clarification to obtain primarily brewed grape raw wine; s3, transferring the primarily brewed grape raw wine liquid to distillation equipment for distillation to obtain highly distilled wine; s4, selecting high-quality dry Chinese wolfberry fruits, putting the dry Chinese wolfberry fruits into the high-degree distilled liquor, and performing extraction to obtain Chinese wolfberry fruit distilled raw liquor, so that the flavor and aroma of the dry Chinese wolfberry fruits are transferred into the high-degree distilled liquor in an extraction manner; s5, selecting a high-quality red grape variety for fermentation; and S6, when the alcoholic fermentation proportion is precisely reduced to 1030-1045 and the alcoholic strength of the grape fermented wine reaches about 10% vol, adding the Chinese wolfberry distilled raw wine prepared in the step S4 to stop fermentation so as to obtain the enhanced Chinese wolfberry grape raw wine in which the flavor and nutrition of Chinese wolfberry are perfectly fused with the grape wine.

This utility model relates to the technical field of fruit wine brewing catalysts, and discloses a hot-cold alternating catalyst for fruit wine brewing, including a catalytic tank. An inlet is fixedly connected to the upper side of the catalytic tank. A spiral guide vane is fixedly connected inside the catalytic tank. A hot-cold circulation assembly is installed outside the catalytic tank. This assembly is used to activate enzyme activity and yeast metabolism in the fruit wine, promoting the release of aroma substances and the formation of flavor complexity. A heat exchange tube is fixedly connected to one side of the inside of the catalytic tank, and a water supply pipe is fixedly connected to the upper inside of the heat exchange tube. This utility model achieves highly efficient hot-cold alternating catalysis in the fruit wine brewing process, particularly targeting the needs of aroma release and flavor enhancement in black chokeberry winemaking. It also allows for easy disassembly and cleaning of the filter screen, ensuring effective filtration of impurities in the cooling medium and reducing the cleaning frequency of the plate heat exchanger.

The utility model discloses efficient distillation equipment for brewing wine, and belongs to the technical field of distillation. The device comprises a distillation retort, an upper cover is arranged at the top of the distillation retort, a stirring device is arranged at the bottom of the upper cover, the stirring device comprises a stirring frame, a moving groove is formed in the stirring frame, a partition plate is connected to the inner wall of the moving groove, bearings are embedded in the two sides of the partition plate, and rotating shafts are rotationally connected into the bearings; reciprocating screw rods are connected to two ends of the rotating shaft; according to the stirring device, the motor drives the driven wheel to rotate through the driving wheel, so that the driven wheel drives the connecting block to rotate, the connecting block drives the stirring frame at the bottom to rotate, the reciprocating lead screw is driven to keep still through the connecting rod, and then the reciprocating lead screw rotates relative to the threaded seat, so that the threaded seat moves up and down; the threaded seat moves up and down to drive the stirring rod to move up and down, so that the stirring rod rotates and moves up and down to stir the raw materials during distillation, and internal heating is more uniform.

A control method and an associated apparatus for a winemaking process, wherein a must obtained from the pressing step is sent to one of a plurality of fermentation tanks or a must is taken from a maceration and fermentation tank. The method comprises the steps of: —preselecting at least one colorimetric value of the said must; —colorimetrically measuring the must; —comparing the colorimetric value measured with said preselected value and—in the case of a deviation by a predefined amount between said two values: —sending said must obtained from the pressing step to a second tank different from the one said must was directed to; —stopping the maceration and fermentation of said must taken from the maceration and fermentation tank and transferring it into an aging tank or barrel.

The invention discloses a saccharomyces cerevisiae engineering bacterium with high yield of dammadienol as well as a construction method and application of the saccharomyces cerevisiae engineering bacterium. According to the research, the dammadienol engineering strain is constructed for the first time, efficient synthesis of dammadienol is realized, the problem that natural sources of rare ginsenoside are insufficient is solved, 'green synthesis' and sustainable utilization of the rare ginsenoside are promoted, and a foundation is laid for subsequent construction of rare ginsenoside cell factories. And moreover, heterologous synthesis of a multi-double-bond rare ginsenoside skeleton-dammadienol in the saccharomyces cerevisiae is realized, and a solid foundation is laid for subsequent biosynthesis of the dammadienol type rare ginsenoside. And a foundation is laid for improving the yield of the rare ginsenoside, realizing the purpose of obtaining the rare ginsenoside without planting and promoting the sustainable development of traditional Chinese medicine resources.

The utility model discloses a sampling device for wine brewing, which relates to the technical field of wine brewing, is suitable for extracting wine brewing samples, and comprises a sampling unit, the pressure applying unit is arranged on the outer surface of the sampling unit and used for applying pressure, the sampling unit comprises a sampling assembly and an adjusting assembly arranged in the sampling assembly, and the pressure applying unit comprises an air exhaust assembly arranged on the outer surface of the sampling unit and a connecting assembly arranged on the outer surface of the sampling unit; and the sampling assembly comprises a sampling tube. According to the grape wine sampling device, the sampling tube, the sampling needle, the expanding needle, the handle, the finger ring, the sealing cover, the threaded rod and the rubber plug are matched with one another, so that grape wine can be conveniently sampled, and the practicability of the sampling device is improved; the air pressure in the sampling tube can be conveniently changed by adopting the mutual matching of the mounting ring, the air bag device, the connecting tube, the one-way valve, the sealing plug and the telescopic tube, so that the grape wine sampling is assisted.

The invention provides a recycling process of fermented yellow wine by-product vinasse, and belongs to the technical field of by-product recycling, the process comprises the following steps: S1, mixing glutinous rice and brown rice according to a mass ratio of 1: (0.8-1), cleaning, soaking, cooking and cooling to obtain a base material; s2, mixing the base material with vinasse to obtain a mixture; the mass of the vinasse is 34-36% of the mass of the mixture; s3, mixing the mixed material with compound Chinese yeast to obtain a fermented material; the mass of the compound Chinese yeast is 1%-1.3% of the mass of the base material; the compound Chinese yeast is prepared from dry yeast, aspergillus oryzae, lactic acid bacteria, aspergillus niger and trichoderma reesei according to the mass ratio of 5 to (1 to 1.3) to (0.3 to 0.5) to (0.4 to 0.5) to (0.2 to 0.3); s4, saccharifying, fermenting and filtering the fermented material to obtain wine liquid and vinasse; returning the distillers' grains to S2 for cyclic utilization; s5, the wine liquid is subjected to standing, sterilization and storage, and the yellow wine is obtained. The recovered vinasse is used for secondary wine brewing, the content of amino acid nitrogen in the yellow wine is increased, and the nutritional value of the yellow wine is increased.

The invention discloses fungus-flavored white spirit and a brewing method thereof, and relates to the technical field of fermentation engineering. Bamboo is adopted as a growth substrate of edible mushroom nutrition mycelia, nutrient substances in the bamboo can be utilized in the growth process of the edible mushroom nutrition mycelia and are converted into protein, carbohydrate, amino acid, fungus polysaccharide and the like, and therefore grain consumption in the wine brewing process is reduced, and meanwhile the yield of the edible mushroom nutrition mycelia is increased. The bamboo plays a role in loosening and ventilating in the fermentation process, so that rice husks are prevented from being used in the wine brewing process, the problem that the rice husks have different and foreign flavors of furfural in the wine brewing process is avoided, and the flavor and the quality of the fungus-flavored white wine are ensured. Furthermore, the edible mushroom nutrition mycelium and the edible mushroom thalli are added into the brewing raw materials of the white spirit, so that beneficial components such as amino acids, proteins, carbohydrates and fungus polysaccharides in the edible mushrooms are converted into the white spirit, and the mushroom-flavor white spirit with health-care and health-preserving effects is provided compared with the traditional white spirit.