Title: Process of double cellar for producing Laimo wine
Application Number: 86102779 Application Date: 1986.04.22
Publication Number: 1012902 Publication Date: 1987.08.26
Approval Pub. Date: Granted Pub. Date: 1991.01.02
International Classifi-cation: C12G3/00,C12G3/02,C12G3/06
Applicant(s) Name: Lai Shilun Address:
Inventor(s) Name:
Attorney & Agent:
Abstract:
     The technology belongs to a process of making wine. It takes mainly "high-temp. Laimo Yeast for making hard liquor" and Chinese sorghum as raw material. After the alcoholic drink is made, It is put into a specially designed double cellar, Laimo cellar for 1.5-2 years. The Laimo wine is obtained when watered properly. By this process, the liquor has a particular flavour, a higher content in total fat and acid, a thick, clear and transparent appearance, and a light green color. It is characterized not only by a peculiar fragrance, a mellow and strong taste, a longer odour and a sweet aftertaste etc., but also well prescribed in such a way that it causes frequent belches after drinking, so as to make the spleen and stomach moving healthily, and thus the viscera is in a safe and sound state.
Time: 7