Title: Technology and equipment for producing spirit with undecanted wine of fermented maize
Application Number: 92112226 Application Date: 1992.12.18
Publication Number: 1072958 Publication Date: 1993.06.09
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: C12M1/00,C12N1/16,C12N11/00,C12P7/06
Applicant(s) Name: Laolongkou Winery, Shenyang City Address: 110043
Inventor(s) Name: Ma Junhua, Sun Qingwen
Attorney & Agent: YU FEI
Abstract:
     The feature is to use fixed yeast cell particles for yeast cell proliferation and the bacteriostatic is added at two steps during proliferation; at the same time, a process of ventilated, stirring and intermittent turning-over of mellow-wine is adopted with the necessary facilities. The advantages are fast proliferation, higher rate of alcohol yield, fermentation period reduced from 72 hours to 20-24 hours and an increased productivity by 3-3.2 times. Moreover, the yeast cell particles can have a service life over one year after a treatment of washing and disinfection.
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