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SICHUAN LANGJIU GROUP CO LTD

Overview
  • Total Patents
    20
  • GoodIP Patent Rank
    179,605
  • Filing trend
    ⇩ 100.0%
About

SICHUAN LANGJIU GROUP CO LTD has a total of 20 patent applications. It decreased the IP activity by 100.0%. Its first patent ever was published in 2007. It filed its patents most often in China. Its main competitors in its focus markets foods and drinks and measurement are SICHUAN MIANYANG FORGOOD DISTILLERY CO LTD, WULIANGYE YIBIN CO LTD and WULIANGYE GROUP CO LTD.

Patent filings in countries

World map showing SICHUAN LANGJIU GROUP CO LTDs patent filings in countries
# Country Total Patents
#1 China 20

Patent filings per year

Chart showing SICHUAN LANGJIU GROUP CO LTDs patent filings per year from 1900 to 2020

Focus industries

Focus technologies

# Technology
#1 Wine
#2 Analysing materials

Top inventors

# Name Total Patents
#1 Zhuo Yuchong 7
#2 Cheng Wei 7
#3 Shen Yi 7
#4 Yang Liu 6
#5 Yang Xiuqi 6
#6 Deng Yong 5
#7 Wang Hui 4
#8 Wu Lianhai 4
#9 He Shixing 4
#10 Dai Rui 3

Latest patents

Publication Filing date Title
CN110862887A Method for manufacturing strong aromatic white spirit pit mud
CN106947666A The uploading in rice steamer method and application and product of a kind of poor unstrained spirits of white spirit brewing
CN105973840A Method for quickly detecting fermented grain physicochemical indexes of Maotai-flavor liquor
CN105738256A Rapid identification method for brewing sorghum
CN105602782A Grain wetting method in sauce fragrance baijiu brewing technology
CN105002055A Soy sauce flavor type Baijiu bottom pit mud and preparation method thereof
CN105838536A Method for preparation of flavoring liquor with high temperature saccharified pile surface layer fermented grains
CN103881883A Maotai flavor type mixed liquor and preparation method thereof
CN103555502A Culture solution for high-temperature koji preparation and method for preparing koji by use of culture solution
CN103420054A Wine tank and cleaning method of wine tank
CN103399009A Method for detecting contents of glucose and starch in fermented grains
CN103320294A Production method of thick sauce flavor type liquor
CN103305369A Sauced biological culture solution as well as making and using methods thereof
CN103275853A Production method of strong flavour Chinese spirits
CN103194365A Method and system for promoting base wine aging
CN103013764A Preparation method of ultrahigh-temperature yeast for making hard liquor
CN102994316A Process for brewing Maotai-flavor liquor
CN103013759A Gelatinization process in brewing process of Maotai-flavor liquor
CN101245299A Method for producing maotai-flavor samshu
CN101245298A Method for producing maotai-flavor flavoring wine