81 results about "Yield (wine)" patented technology

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The invention provides a pitaya wine processing technology. The pitaya wine processing technology is optimized aiming at the problems that pigments are easy to degrade, the fermentation efficiency is low, and the flavor is single in a traditional technology. According to the raw material pretreatment, ultrasonic cleaning (0.05% sodium hexametaphosphate solution) is combined with metal ion control (Fe2 / Cu2 is less than or equal to 0.1 mg / L), and the juice yield is increased through composite enzymolysis (pectinase and cellulase). In the low-temperature fermentation stage, the period is shortened to 10 hours by utilizing fed-batch strain activation, and the retention rate of characteristic aroma is remarkably improved by combining pulse ultrasound and nitrogen protection (the oxygen content is less than or equal to 0.5 ppm); and through infrared monitoring and gradient cooling, accurate control of the alcoholic strength being 12% vol and the residual sugar being less than or equal to 4g / L is realized. In the aging stage, nitrogen is adopted to isolate oxygen (high-purity nitrogen is greater than or equal to 99.99%) and a KPA stabilizer, so that the degradation rate of betacyanin is less than or equal to 10%. Finally, the stability is improved through ceramic membrane filtration, cold stabilization and pasteurization, and the product is purplish red in color and luster and complex in flavor and has industrial application potential.

The invention relates to the technical field of wine brewing, and discloses a bamboo leaf powder added distilled liquor and a preparation method thereof, and the distilled liquor is prepared from 75-85 parts of grain powder and 15-25 parts of enzyme-deactivated bamboo leaf powder. The preparation method comprises the following steps: mixing the raw materials to obtain a dry mixture; adding a compound enzyme preparation containing cellulase and pectinase, preserving heat at 50-55 DEG C, performing enzymolysis and moistening, destroying a fiber structure and converting fermentable sugar; cooking the moistened material, and adding a saccharifying enzyme for saccharifying; primary fermentation is performed at 28-32 DEG C, and then secondary fermentation is performed at 22-25 DEG C; during distillation, foreshot with the expected wine yield of 1.5%-2.0% is intercepted and abandoned to remove methanol, fractions with the volume of 50% or above are collected to obtain raw wine, and the wine is obtained through ageing. The raw material utilization rate and the wine yield are improved through enzymolysis, the methanol content is controlled through temperature-variable fermentation and precise cut distillation, the raw and green taste of bamboo leaves is eliminated, and the finished wine has the unique composite style of bamboo fragrance and grain fragrance.

The bacillus is classified and named as bacillus velezensis SAU-MC-3X, the bacillus velezensis SAU-MC-3X is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, the preservation number is CGMCC No.34098, and the preservation time is April 3, 2025. The invention also discloses a screening method of the bacillus, a strain fermentation characteristic and a protease production characteristic in application of rice wine koji. The bacillus velezensis obtained by the invention has huge application potential in rice wine koji.

The invention discloses a wine sorghum production base ecological environment fixed-point monitoring point layout method, and belongs to the technical field of environment monitoring. According to the method, key ecological environment resource characteristics such as climate, soil, landform and the like are systematically integrated, and monitoring points are scientifically arranged, so that the spatial representativeness and ecological rationality of the points are remarkably improved, and the real ecological conditions of the production place of the sorghum for wine can be more comprehensively and accurately evaluated; and reliable scientific support is provided for analysis and application of subsequent sampling data. The method further strengthens the internal correlation between the ecological environment of the high-quality producing area and the sorghum yield and quality, optimizes the monitoring point layout of the sorghum planting area, and lays a solid foundation for improving the sorghum quality and guaranteeing the raw material supply stability. Besides, through accurate monitoring and data analysis, the action mechanism of ecological environment factors on sorghum quality formation can be deeply revealed, and a scientific basis is provided for formulating targeted cultivation technical measures and realizing high-quality development of the sorghum industry.

The invention discloses a modifier for reducing wine grape soil obstacles and a preparation method and application thereof, and belongs to the technical field of soil improvement. According to the invention, the specific complex microbial inoculant composed of bacillus subtilis, bacillus licheniformis and trichoderma harzianum is adopted to ferment the grape pomace, antibacterial substances and organic acids can be generated, and saline-alkaline obstacles of soil can be relieved; the fermentation product contains a large amount of bacillus subtilis, bacillus licheniformis and trichoderma harzianum, and can occupy the ecological niche of the root system through competition, optimize the rhizosphere environment and improve the biological enzyme activity of soil. Through the synergistic effect with the decomposed straw, the humic acid and the furfural residues, the rhizosphere microenvironment can be remarkably improved, decomposition and nutrient conversion of organic substances in soil are accelerated, the soil fertility is improved, root systems can better extend and absorb nutrients, plant growth is promoted, and the yield and quality of fruits are improved.

The invention relates to the technical field of microorganisms, in particular to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in preparation of wine. The vineyard hansenula polymorpha provided by the invention is resistant to high glucose, ethanol, SO2, low temperature and low pH, high in yield of ethyl acetate and aromatic compounds, good in fermentation characteristic and fermentation environment adaptability, capable of remarkably improving the flavor quality of grape wine and wide in application prospect when the vineyard hansenula polymorpha is mixed with saccharomyces cerevisiae for fermentation.

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 relates to a rhodotorula mucilaginosa strain and a yellow wine co-fermentation process thereof, and belongs to the technical field of fermentation engineering and strains. The invention provides the rhodotorula mucilaginosa with the fermentation characteristics of low temperature resistance, acid resistance, high yield of beta-glucosidase and aroma production, sequential inoculation is adopted, the rhodotorula mucilaginosa H04 is firstly inoculated for fermentation for two days, then the saccharomyces cerevisiae is inoculated, and the yellow wine co-fermentation is carried out by an equal-proportion 20 DEG C low-temperature fermentation process. The yellow rice wine meeting national standard requirements of yellow rice wine can be obtained after 20 days of fermentation, and the volatile flavor type, content, taste and aroma sensory quality of the yellow rice wine after fermentation are improved.

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 method comprises the following steps: S1, identifying fermented grains, namely carrying out sensory identification on fermented maturely highland barley fermented grains, judging the color, aroma and fermentation state of the fermented grains, and removing mildewed or polluted fermented grains; step S2, distilling and removing foreshot, namely putting qualified fermented grains into a distillation retort, controlling steam pressure for distilling, firstly, removing 2kg foreshot, and independently storing; the invention relates to the technical field of wine brewing, and the method is accurate in grading: the accuracy rate of the grade of raw wine is improved by more than 30% through hawthorn differentiation treatment and quantitative index control; the quality is stable: the physicochemical index variation coefficients of the No.1 to No.4 raw wines are all less than 5%, and the sensory style consistency is obviously improved; pilot test data shows that the method improves the yield of high-quality wine by 8-10%, and can be directly applied to large-scale production; the method is designed according to the technological characteristics of'three times of cleaning 'of the highland barley wine, and the problem that a traditional method is poor in adaptability to multi-hawthorn fermented grains is solved.

The invention relates to the technical field of wine grapes, in particular to a wine grape cultivation method which comprises the following steps: preparing to cultivate wine grape plants, forming planting ditches, applying base fertilizer in the planting ditches, covering soil and backfilling, adding soil amendment, backfilling to deep ditches until the deep ditches are filled and leveled up, and transplanting grape seedlings into the planting ditches. When the wine grape plants grow to a germination period to a color changing period, the wine grape plants are irrigated with a care solution in the germination period to the color changing period; when the wine grape plants grow from the color changing period to the mature period, a nutrient solution is irrigated from the color changing period to the mature period, and then a urea solution is sprayed on leaf surfaces in a matched mode; when the wine grape plants grow from the mature period to the deciduous period, a nutrient solution is irrigated from the mature period to the deciduous period; and after water management, beginning to fix tips and pinch. On the premise that the quality and yield of grapes are guaranteed, simplified, efficient and sustainable development of the cultivation process is achieved through scientific and reasonable management means.

The utility model relates to the technical field of sealing devices of wine brewing fermentation containers, and provides a novel pit cover capable of ascending and descending along with materials in a pit. Comprising a cellar cover body, and the cellar cover body is provided with a cellar cover top plate, a first cellar cover side plate and a second cellar cover side plate which are arranged in an arc shape; wherein the first cellar cover side plate and the second cellar cover side plate are obliquely arranged towards the cellar cover top plate; a vertical plate is arranged below the cellar cover body, and the vertical plate is formed by vertical extension of the cellar cover top plate, the first cellar cover side plate and the second cellar cover side plate; a sealing square pipe is welded to the outer side of the vertical plate in an attached mode. The pit cover has the beneficial effects that when the pit cover is used, along with the addition or reduction of materials in the pit, when the pit cover body is placed on the fermentation materials again, the position of the pit cover in the pit rises or falls along with the increase or reduction of the materials, so that the sealing effect of the fermentation environment of the pit is effectively improved, and the yield and the quality of base liquor are ensured.

The invention discloses a brewing method of fen-flavor liquor, and belongs to the technical field of liquor brewing.According to the technical scheme, the brewing method of the fen-flavor liquor is characterized by comprising the following steps that S1, sorghum is treated; s2, adding hot water into the sorghum, uniformly stirring, and stacking; s3, carrying out large-steam rice grain steaming on the rice grain moistened sorghum; s4, adding cold water into the steamed material, and uniformly stirring and mixing; s5, uniformly stirring and mixing the yeast powder and the sorghum to obtain a haw material; s6, fermenting in a cylinder, and taking out a large-hawthorn fermented material; s7, uniformly stirring and mixing the hawthorn fermented material and auxiliary materials, and distilling to obtain hawthorn wine; s8, adding water into the fermented grains distilled in the step S7, spreading for cooling, adding yeast powder to obtain secondary hawthorn materials, adding after-run into each jar after the secondary hawthorn materials are put into the jars, and sealing and fermenting; and S9, uniformly stirring and mixing the secondary hawthorn fermented material and the steamed auxiliary materials, distilling to obtain secondary hawthorn wine, and storing the secondary hawthorn wine. By adopting the brewing method, the wine yield of the fen-flavor white wine is increased, and meanwhile, the mellow and sweet taste of the wine body is also increased.

The invention belongs to the technical field of wine brewing, and particularly relates to application of a Papiliotrema lauretii strain in wine brewing, the Papiliotrema lauretii strain is YTS1, the preservation number is CGMCC NO.34923, and the Papiliotrema lauretii strain is preserved in the China General Microbiological Culture Collection Center on June 17, 2025. The invention further discloses a preparation method of the Papiliotrema lauretii strain. The YTS1 + RC212 fermentation mode has positive influence on the variety and content of aroma substances, alcoholic strength, other flavor related physicochemical indexes and fermentation metabolism byproducts of the wine. The YTS1 + RC212 fermentation mode not only improves the yield of glycerol, but also decomposes malic acid and generates lactic acid, improves the fermentation efficiency of the wine, and has the advantage of comprehensively improving the overall flavor quality of the wine.

The invention provides a solid wine fermented grain separate steaming yield increasing and impurity reducing technology, and belongs to the technical field of wine brewing, the solid wine fermented grain separate steaming yield increasing and impurity reducing technology comprises the following steps: 1, crushing grains; step 2, grain moistening; step 3, steaming the grains; step 4, adding yeast and stirring; step 5, fermenting; and 6, steaming the wine. According to the method, a fermented grain steaming method is adopted, so that the quantity of carbon chains of starch cracked into shorter carbon chain molecules with different lengths under the action of excessive heat can be reduced, the quantity of the carbon chains converted into glucose in the starch saccharification process is increased, impurities generated by hydrolysis saccharification are reduced, and the wine yield and the wine quality are correspondingly improved; meanwhile, waste of grain resources can be reduced, and social and economic benefits are greatly improved.

The invention discloses a Chinese yeast based on a temperature control program and a preparation method thereof, and belongs to the technical field of Chinese yeast brewing. According to the Chinese yeast fermentation process obtained through response surface method optimization (verification is carried out by taking dregs vinegar as an example), the yield of key products is remarkably increased, and a standardized temperature control program is introduced; reliable process basis and theoretical basis are provided for transformation and upgrading of various traditional fermented products including dregs vinegar, table vinegar, yellow wine and the like from traditional workshop type production to standardization and industrialization.

The invention relates to pneumatic-based wine grape double-side synchronous full-cluster harvesting equipment and a positioning yield measurement control method. The pneumatic-based wine grape double-side synchronous full-cluster harvesting equipment comprises a chassis device, a harvesting device and a fan device, according to the equipment, negative pressure airflow is provided through the fan device, the picking units symmetrically arranged on the two sides of the harvesting device are utilized, adsorption, cutting, conveying and collection of clusters on the two sides of a grape row are synchronously completed, and full-cluster harvesting is achieved. According to the method and equipment, a navigation positioning module and a visual identification module are integrated, and autonomous navigation and yield distribution monitoring are achieved; through cooperation of the visual identification module and the mechanical arm, intelligent identification and positioning control of clusters are completed. By means of a wind speed monitoring and adjusting mechanism, self-adaptive adjustment of the conveying wind speed is achieved; through cooperation of the gap detection mechanism and the lifting mechanism, the operation height of the harvesting device is automatically adjusted. The invention provides an integrated solution for mechanical harvesting of wine grapes.

The invention belongs to the technical field of white spirit brewing, and particularly relates to a white spirit yield prediction method based on a machine learning algorithm, which comprises the following steps: (1) obtaining wine making process data and / or pit-entering fermented grain physical and chemical data; (2) processing the data obtained in the step (1); (3) screening out characteristic variables which have great influence on the model as modeling characteristics; and (4) constructing a Baijiu yield prediction model, the model being selected from a random forest or XGBoost, and hyper-parameters of the model being adjusted and optimized by a Bayesian optimization algorithm or a genetic algorithm. The baijiu yield prediction method provided by the invention is high in accuracy and has important significance for developing intelligent brewing.

The present disclosure provides a kind of saccharomyces cerevisiae and its production method for brewing yellow rice wine, it is related to the field of microbial fermentation.The present application provides a kind of saccharomyces cerevisiae ZLCY-39, with physiological characteristics of strong fermentation capacity, high yield of wine, low yield of acid, strong acid and alcohol tolerance.Saccharomyces cerevisiae ZLCY-39 is used for brewing refreshing type yellow rice wine, with the advantages of high yield of phenylethanol, low yield of higher alcohol, high yield of total ester, strong activity, not easy to degrade.The yellow rice wine obtained by fermentation has good taste and flavor, and is not easy to "get high".At the same time, due to the acid and alcohol tolerance characteristics and high activity of saccharomyces cerevisiae ZLCY-39, semi-continuous production method can be realized, the fermentation cycle can be shortened by 25%, the equipment utilization rate is improved, and the production cost is reduced.

The utility model relates to the technical field of wine bottle conveying, and discloses a high-stability wine bottle righting device which comprises a wine bottle conveying table, supporting foot stools are fixedly connected to the four sides of the bottom end of the wine bottle conveying table, and a fixing plate is fixedly connected to the outer wall of the front end of the wine bottle conveying table. A first electric push rod is fixedly connected to the rear end of the inner wall of the wine bottle conveying table, a righting plate is connected to the driving end of the first electric push rod through a correcting assembly, a second electric push rod is fixedly connected to the rear end of the fixing plate, and a slope plate is fixedly connected to the driving end of the second electric push rod; the rear end of the slope plate is connected with an inner groove plate through a righting assembly, and the rear end of the wine bottle conveying table is fixedly connected with a sliding groove block. According to the utility model, the efficiency and the yield of a production line are improved, the loss and the waste caused by lodging of the wine bottles are reduced, the production cost is reduced, excessive friction or collision to the wine bottles is avoided, the damage to the bottle bodies is reduced, and the completeness of the wine bottles is ensured.

The utility model provides a pit with a stainless steel cover. The pit comprises a pit body with an opening in the top; the cellar sealing cover covers the opening; the one-way exhaust valve penetrates through the cellar sealing cover, is communicated to the interior of the cellar body and comprises an air inlet pipe, one end of the air inlet pipe penetrates through and is fixed to the cellar sealing cover, and a flaring section is formed at the other end of the air inlet pipe; the diameter of the exhaust pipe is larger than that of the air inlet pipe, and one end of the exhaust pipe is connected with the larger-diameter end of the flaring section; the diameter of the floating ball is larger than that of the air inlet pipe and smaller than that of the air outlet pipe. The floating ball is located at the closed position and abuts against the flaring section, so that a sealed environment is formed in the cellar body, when the floating ball ascends, the gas channel is opened, and automatic exhaust of the stainless steel cover cellar is achieved. The problems of wrong exhausting, missing exhausting and the like possibly caused by manual exhausting are avoided, meanwhile, exhausting of the stainless steel cover cellar is more flexible in an automatic exhausting mode, and finally the stability of the liquor quality and the liquor rate is ensured.

The invention relates to the technical field of sorghum variety breeding, and discloses a sorghum variety breeding method for wine brewing, which comprises the following steps: determining quality, yield, resistance and adaptability targets, collecting and innovating sorghum germplasm through traditional and modern breeding technologies according to the targets, and producing new strain materials matched with the targets; performing agronomic character and basic physicochemical index evaluation on the new strain material, screening out standard strains, and performing metabonomics analysis and differential metabolite screening through UPLC-MS / MS to obtain candidate strains; carrying out regional and production tests on the screened candidate strains in multiple ecological regions to verify the yielding ability, the yield stability and the stress resistance of the candidate strains, and then carrying out accurate quality reinspection and Maotai-flavor liquor small-scale test brewing on the ecological adaptive strains to obtain the high-quality sorghum strain for special liquor. The method effectively solves the problems of aggravated plant diseases and insect pests, hybrid and degeneration of varieties, reduction of high yield performance and deterioration of quality caused by long-term single planting of mainstream varieties and lack of systematic purification and rejuvenation in the current production of the sorghum for wine.

The invention belongs to the technical field of food brewing, and particularly relates to a method for improving the semi-solid state fermentation distillation efficiency of red date wine and application of the method. The defoaming agent composition prepared by compounding polydimethylsiloxane, polyoxypropylene oxyethylene glyceryl ether, sorbitan monooleate, 1, 2-propylene glycol and other components is used in the semi-solid fermentation distillation process of the red date wine, the generation of foam in the distillation process is inhibited from the source, the generated foam can be quickly eliminated, and the effect of improving the quality of the red date wine is achieved. The problem of foam channeling in red date wine distillation is thoroughly solved, and under the same steam pressure and time, the distillation time can be shortened by 25%-40%, and the wine yield is increased by 6%-11.11%.

The invention relates to the field of white spirit brewing, in particular to a brewing process of amaranth-flavor white spirit based on grain amaranth, which comprises the following steps: S1, selecting an amaranth variety with high starch content as a brewing raw material, and taking high-temperature yeast prepared from pure amaranth seeds as a saccharification leavening agent; s2, the total amount of the used amaranthus tricolor is 8 tons; the method comprises the following steps: firstly, washing amaranthus tuberosus with water to remove dust and impurities, soaking the amaranthus tuberosus with water which accounts for 60% of the total grain amount and has the temperature of 80 DEG C for 12 hours, and steaming the grains for And S3, performing dry frying at 180-200 DEG C for 50-60min for puffing, screening out broken skins, and adding water according to a ratio of the raw materials to the water being 1: 3 for gelatinization. According to the method, the amaranthus hypochondriacus is used as a wine brewing raw material and a starter propagation raw material for brewing the high-temperature process white wine for the first time, the brewed round base wine has lower flavor substances such as higher alcohols, the wine yield is adjusted according to the size of saccharifying power used in the round, and the total wine yield is higher than that of Maotai-flavor wine.

The invention belongs to the technical field of microbial fermentation, and particularly relates to lactobacillus paracasei capable of producing diacetyl, a microbial agent of the lactobacillus paracasei, a screening method of the lactobacillus paracasei and application of the lactobacillus paracasei. In order to enrich biological resources for producing diacetyl in fermented dairy products, wines and seasonings, the invention screens out a strain of Lactobacillus paracasei WMCC10255 with the diacetyl yield of 139.12 mg / L, and the preservation number is CGMCC No. 35008. The lactobacillus paracasei is cultured in five-grain powder saccharification liquid with the temperature of 34 DEG C and the pH value of 6.5, and the highest diacetyl is produced. Moreover, when the lactobacillus paracasei provided by the invention is used in white spirit and flavoring wine, wine products with unique fragrance can be prepared. Therefore, the lactobacillus paracasei provided by the invention has a wide application prospect in increasing the diacetyl content in fermented dairy products, probiotics, wines or seasonings.

The present invention discloses a disc-type quantitative feeder, comprising a frame, a hopper and a distributing mechanism, wherein a discharging port is provided on the frame; the hopper is arranged above the frame and is used for containing materials; the distributing mechanism is arranged between the hopper and the discharging port and is used for conveying a fixed volume of materials in the hopper to a wine retort; compared with the traditional visual measurement method, the disc-type quantitative feeder of the present invention can accurately measure the volume of mash in the hopper and convey it to the wine retort through the discharging port, so that the mash meets the retort process, thereby improving the wine yield of the mash and ensuring the wine quality, while also reducing labor intensity and improving production efficiency, and has a simple structure, convenient operation and a high degree of automation.

The invention discloses function strengthening yeast for brewing Luzhou-flavor liquor, application and a method. The function strengthening yeast is formed by mixing rhizopus mouldy bran, yeast mouldy bran and compound distiller's yeast. The rhizopus mouldy bran is prepared from rhizopus strains with the saccharifying power not lower than 1200 U / g; the yeast mouldy bran is prepared from a saccharomyces cerevisiae strain with the ethanol conversion rate of not less than 48% and the alcohol tolerance of not less than 12% vol. The compound vinasse yeast is prepared by taking the retort-out mother tank as a raw material, adding raw material bran, culturing and fermenting, and air-drying new microbial blocks formed on the surface layer of the vinasse heap. According to the method, strains with efficient and synergistic effects and specific performance are bred to prepare mouldy bran, the mouldy bran is scientifically matched with compound distiller's yeast rich in flavor precursor substances to form compound function strengthened yeast with complementary advantages, the strengthened yeast (compound bacterial system) is used as a saccharification fermentation agent, a two-stage fermentation mode of producing wine in a stone cellar and producing aroma in a mud cellar is innovatively adopted, the fermentation period is shortened, and the production cost is reduced. The wine yield and the proportion of high-quality wine are improved.

The invention relates to the field of wine brewing, in particular to a microbial symbiont-based wine brewing method, which comprises the following steps: preparing a functional symbiont containing specific acid-resistant archaea and high-yield enzyme yeast, and layering and inoculating the functional symbiont into a pretreated raw material mixture according to a predetermined inoculum size, in the fermentation process, the temperature, the ventilation capacity and the pH value are dynamically regulated and controlled according to detection indexes, and finally, an intelligent enzymolysis-ultrasonic coupling aging process is carried out on the base liquor, and specific steps and parameters of symbiont preparation, raw material pretreatment, aging processes and the like are involved. The technical effects of effectively inhibiting the lactic acid bacteria, improving the saccharifying enzyme activity, accurately regulating and controlling the fermentation process, improving the flavor and quality of the wine, accelerating the aging process of the wine and the like are achieved.

The invention discloses a brewing process of fen-flavor liquor more suitable for being used as base liquor of health-care liquor, which is characterized in that through three improvements of a grain crushing, grain moistening and cooking process, functional bacterial liquid adding in a pool and short-time fermentation, flavor components such as acid ester in the fen-flavor liquor are further reduced, and defective components are further reduced; meanwhile, the wine rate is not influenced, and the wine body is clearer than the wine body prepared by the original process. The method can effectively reduce the content of total acids and total esters and defective components such as fusel oil in the raw wine, and has important significance for improving the quality of the base wine of the health-care wine.