CA1055411A - Wine making process - Google Patents
Wine making processInfo
- Publication number
- CA1055411A CA1055411A CA239,120A CA239120A CA1055411A CA 1055411 A CA1055411 A CA 1055411A CA 239120 A CA239120 A CA 239120A CA 1055411 A CA1055411 A CA 1055411A
- Authority
- CA
- Canada
- Prior art keywords
- skins
- juice
- pulp
- colored
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Alcoholic Beverages (AREA)
Abstract
ABSTRACT IF THE DISCLOSURE
This invention related to a method of making red wine, in which grape skins are removed from the juice and pulp before the latter are fermented in the usual way.
Colour is extracted from the separated skins by treatment with citric acid mixed with either hydrochloric, sulphuric or phosphoric acid, and after partial neutralizing the colour extract is added to the fermenting juice before the fermentation is complete.
This invention related to a method of making red wine, in which grape skins are removed from the juice and pulp before the latter are fermented in the usual way.
Colour is extracted from the separated skins by treatment with citric acid mixed with either hydrochloric, sulphuric or phosphoric acid, and after partial neutralizing the colour extract is added to the fermenting juice before the fermentation is complete.
Description
1~55~1~
Prior to the present invention, it has been considered necessary in -the wine industry to concurrently ferment the juice, pulp and skins to produce red and rose wine from -grapes containing various pigments in and beneath the skins.
The purpose in fermenting the whole crushed grape, together with the skins, is to permit yeast fermentation to act upon and extract a desired color, protein and aromatic substances from the skins as well as the essentials that are derived from the grape bodies.
In the above described prior art process, the pigment, -~ -~
together with various es~entials, are released out of the - grape skins as the fermentation procesæ continues and-the alcoholic content of the fermenting mass increases. This ;
prior art fermentation process as previously mentioned, ha~e -~
i the operational disadvantages that soon after the fermenting process is initiated, the crushed skins of the grapes rise to the top of the liquid in the fermentation vat, and these skins are by pressure from above and below, pressed into a 1 ~ mat or cap that i9 substantially impervious. ~his mat or cap "
impedes the escape of ¢arbon dioxide from the fermenting liquid ~ to the atmosphere, as well as limiting the free passage of i~ heat from the fermentation vat to the ambient atmosphere.
~ In the present process the operational disadvantages J~ inherent to forming a mat or cap on the fermenting liquid is ~,~ eliminated, and as a consequenoe, carbon-dioxide and heat may flow freely from the fermenting liquid to the ambient atmosphere, and as a result the fermentation process may be carried out more rapidly and in a more uniform manner than ~- is po~ible with fermentation processes a~ they have been ¢onducted in the pa~t.
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;
~0554 ~ he present process has the operational advantage that less refrigeration is required during the fermentation process to control the exothermic heat generated as the fermentation of the grape substance proceeds.
In my process, the grapes are de-stemmed and crushed in a conventional manner as now employed in wineries, with the grapes thereafter being directed to a dejuicer, and then to a press to accomplish the complete separation of the skin~ from the juice and pulp of the grapes, with the grape body æubstance free of skins then being screened or centrifuged to a desired consistenoy after which it is transferred to a ferme~tation vat. Yeast is then added to the grape substance in the Permentation vat, and fermentation of the grape substance is initiated to transform the same into wine.
During the fermentation of the grape substance in the vat, exothermic heat is generated, together with carbon ~
dioxlde, both of which are free to flow to the ambient --atmosphere. Due to the carbon dioxide and heat arising ~ 20~ during the fermentation process being dissipated to the .~ .
ambient atmosphere, I have found it requires les~ auxiliary refrigeration or cooling equipment during the fermentation of the grape ~ubstance into wine.
:~ After the pres~ed, ¢olor bearing ~kins have been 1 separated from the juice and pulp, the skins are conveyed to a ~uitable container, preferably one formed from stainless ~ steel or a metal free lined vessel, where the pressed skins ¦ ~ are treated with an aqueous mixture comprl~ing three parts of ¦ a hlgh purity, iron free, hydrochlori¢ acid and citric aoid, with the a~ueous mixture being in suffi¢ient volume to bathe ! the pre~sed skin~.
~ -3-,~ .
.
lOSS~l The aqueous solution of hydrochloric acid and citric acid should be approximately 0 1M, and the quantity should approximate one gallon ~or each ten pounds o~ pressed skins.
~rom experience, I have found that the aqueous ~;-acidic solution is preferably heated to between 120 to 160~. prior to the pressed skins being added thereto. -After the skins have been added to the acidic aqueous solution, mild agitation of the skins should be employed, -~
and the skins being subjected to the acidic solution for a period of from two to six hoursO The length of this .
period will depend upon the nature and type of the grape skins, the temperature of the solution, as well as the normalcy of the latter.
Various types of equipment may be emplo~ed for subjeoting the pressed skins to the acidic solution for example, a finned rotating cylinder which tumbles the skins and the ~olutio~ for the required period of time.
After the pressed skins and the acidio ~olution have been allowed to rea¢t as above described, the ~olution that contains color protein and the aromatic essential3 i: .
leached from the skins i9 drained from the latter, and transferred to a separate ¢ontainer. The colored acidie solution i8 partially neutralized with an appropriate agent, ~ ~ suoh as ~odium carbonate~ potassium carbonate, sodium ~-~
¦~ hydroxide, or the like~ The partial neutralizing of the solution i~ carried out in a conventional manner3 and by vi~ual means suoh as titrating the progre~s of the neutralizing may be observedO When all of the hydrochloric acid has been neutralized, it will be noted that there is a ¦~ 30 sharp break in the observed neutralizing aotion, which may be :' :
., ,...................................................................... . . .
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, .~ , . , ,: . .. . . .
f~
~ 05541~
a change in color if a titration operation is being conducted, or rapid movement of the indicator of electrical ~, means are employed to determine the progress of the ' neutralization.
The partially neutralized colored liquid resulting ' ~rom the above described operation is now added to the '' fermenting grape substance, prior to completion of the fermentation thereof. From experience, I found it preferable to add the partially neutralized colored liquid or extract to the fermenting grape sub~tance when the fermentation operation of the latter is approximately sixty per cent completed, with the quantity of the colored liquid so added being such as to impart a desired color ~, and hue to the completed wine.
, . .
'~ ~ Due to the above described partial neutrali~ing ~', .!
~, ~ operation, an extremely small amount of sodium chloride '1 - will be generated and will remain in the colored liquid f~ or extract that is added to the fermenting grape substance. ,,' ,~
he amount of this sodium chloride will be appro~imately , ~' 20~ two hu~dred parts per million by weight to the ~ermenting j~ grape sub~tance, and thi3 salt does not detract from the wine quality nor does it impede the yeast growth in the ! ~ final ~tages of fermentation. As a matter of fact? some ' ~, ~ wine maker~ have already recognized the beneficial effect ,t~l~ of salt on wine produ¢tion and add as much as six hundred part~ per million to the fermenting liquid to achieve an ,~- ' improvea quality in wine. ~he quality of salt added due to the partial neutralizing operation i~ substantially -:1 .
j le~s than that found in many natural ~oods~ including meats, ~30 and ¢ommon regetables. ~he citric a¢id is likewi~ef considered '~
. ,f '1 -5-'I "
. . ~f ~ 554~
to be of no consequence, for it is in fac-t employed in the wine making art to ameliorate the wine. Using citric acid in the above de~cribed manner assures that the colored liquid or extract will at all times have a pH less than 7, and complex organic compounds in the extract that impart a pleasing taste and aroma to the wine will be preserved.
~urther utilization may be made of the grape - skins after the coloring and complex organic compounds have been partially extracted therefrom~ ~he residue is ;~ lO subjected to an aqueous hydrochloric acid solution that is preferably 0.4 ~. ~he acidic solution tends to further break down the fibrous structure of the ~kins, with additional coloring and complex organic compounds going into solutionO ~he resulting acidic solution is at least ~ partially neutralized with so~ium carbonate or a like agent `I ~ and after adding sugar it is then fermented with yeast.
~ he alcohol resulting from the fermentation is now distilled ~ ;~
! therefrom to provide a brandy base or the distilled substance ~1 ; may be used to produce a epecialty wineO
~2~0~ Although the process has been described as using hydrochloric acid, due to the hlgh degree of ionizatlon , . :
thereof in the dilute state, it i~ also pos~ible to use sul~uric phosphoric aoid and the like in lieu thereo~.
In the above description sodium carbonate has been described aJ the neutralizing agent, however, it will be apparent that potas~ium carbonate~ ~odium hydroxide or `~ pota~ium hydroxide or the like could be used for thi~ purpose ,.j . .
-~ if de~iredO Otherwi~e a proces~ of deionization or electroly~i~ may likewi~e be applied.
~j -6-s , .. . ..
1,. - .f~ '~'' ', ''' , , ' ," . '' ' . ~ . . ` ' ' ' .
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1~554~ -Although the invention has been described in connection with the making of red wine, it will be apparent that the same process may be used on the skins of white grapes to extract fermentable material therefrom and increase the yield of white wine.
The use and operation of the process has been ::.
described previously in detail and need not be repeated.
-': .
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Prior to the present invention, it has been considered necessary in -the wine industry to concurrently ferment the juice, pulp and skins to produce red and rose wine from -grapes containing various pigments in and beneath the skins.
The purpose in fermenting the whole crushed grape, together with the skins, is to permit yeast fermentation to act upon and extract a desired color, protein and aromatic substances from the skins as well as the essentials that are derived from the grape bodies.
In the above described prior art process, the pigment, -~ -~
together with various es~entials, are released out of the - grape skins as the fermentation procesæ continues and-the alcoholic content of the fermenting mass increases. This ;
prior art fermentation process as previously mentioned, ha~e -~
i the operational disadvantages that soon after the fermenting process is initiated, the crushed skins of the grapes rise to the top of the liquid in the fermentation vat, and these skins are by pressure from above and below, pressed into a 1 ~ mat or cap that i9 substantially impervious. ~his mat or cap "
impedes the escape of ¢arbon dioxide from the fermenting liquid ~ to the atmosphere, as well as limiting the free passage of i~ heat from the fermentation vat to the ambient atmosphere.
~ In the present process the operational disadvantages J~ inherent to forming a mat or cap on the fermenting liquid is ~,~ eliminated, and as a consequenoe, carbon-dioxide and heat may flow freely from the fermenting liquid to the ambient atmosphere, and as a result the fermentation process may be carried out more rapidly and in a more uniform manner than ~- is po~ible with fermentation processes a~ they have been ¢onducted in the pa~t.
: i ~
~ -2- ~k .~j :~, , . . . . . . . .
,,:. ., . ,,,, , ., . , ` . .. : :
;
~0554 ~ he present process has the operational advantage that less refrigeration is required during the fermentation process to control the exothermic heat generated as the fermentation of the grape substance proceeds.
In my process, the grapes are de-stemmed and crushed in a conventional manner as now employed in wineries, with the grapes thereafter being directed to a dejuicer, and then to a press to accomplish the complete separation of the skin~ from the juice and pulp of the grapes, with the grape body æubstance free of skins then being screened or centrifuged to a desired consistenoy after which it is transferred to a ferme~tation vat. Yeast is then added to the grape substance in the Permentation vat, and fermentation of the grape substance is initiated to transform the same into wine.
During the fermentation of the grape substance in the vat, exothermic heat is generated, together with carbon ~
dioxlde, both of which are free to flow to the ambient --atmosphere. Due to the carbon dioxide and heat arising ~ 20~ during the fermentation process being dissipated to the .~ .
ambient atmosphere, I have found it requires les~ auxiliary refrigeration or cooling equipment during the fermentation of the grape ~ubstance into wine.
:~ After the pres~ed, ¢olor bearing ~kins have been 1 separated from the juice and pulp, the skins are conveyed to a ~uitable container, preferably one formed from stainless ~ steel or a metal free lined vessel, where the pressed skins ¦ ~ are treated with an aqueous mixture comprl~ing three parts of ¦ a hlgh purity, iron free, hydrochlori¢ acid and citric aoid, with the a~ueous mixture being in suffi¢ient volume to bathe ! the pre~sed skin~.
~ -3-,~ .
.
lOSS~l The aqueous solution of hydrochloric acid and citric acid should be approximately 0 1M, and the quantity should approximate one gallon ~or each ten pounds o~ pressed skins.
~rom experience, I have found that the aqueous ~;-acidic solution is preferably heated to between 120 to 160~. prior to the pressed skins being added thereto. -After the skins have been added to the acidic aqueous solution, mild agitation of the skins should be employed, -~
and the skins being subjected to the acidic solution for a period of from two to six hoursO The length of this .
period will depend upon the nature and type of the grape skins, the temperature of the solution, as well as the normalcy of the latter.
Various types of equipment may be emplo~ed for subjeoting the pressed skins to the acidic solution for example, a finned rotating cylinder which tumbles the skins and the ~olutio~ for the required period of time.
After the pressed skins and the acidio ~olution have been allowed to rea¢t as above described, the ~olution that contains color protein and the aromatic essential3 i: .
leached from the skins i9 drained from the latter, and transferred to a separate ¢ontainer. The colored acidie solution i8 partially neutralized with an appropriate agent, ~ ~ suoh as ~odium carbonate~ potassium carbonate, sodium ~-~
¦~ hydroxide, or the like~ The partial neutralizing of the solution i~ carried out in a conventional manner3 and by vi~ual means suoh as titrating the progre~s of the neutralizing may be observedO When all of the hydrochloric acid has been neutralized, it will be noted that there is a ¦~ 30 sharp break in the observed neutralizing aotion, which may be :' :
., ,...................................................................... . . .
": , .. . . . . . ................. .
, .~ , . , ,: . .. . . .
f~
~ 05541~
a change in color if a titration operation is being conducted, or rapid movement of the indicator of electrical ~, means are employed to determine the progress of the ' neutralization.
The partially neutralized colored liquid resulting ' ~rom the above described operation is now added to the '' fermenting grape substance, prior to completion of the fermentation thereof. From experience, I found it preferable to add the partially neutralized colored liquid or extract to the fermenting grape sub~tance when the fermentation operation of the latter is approximately sixty per cent completed, with the quantity of the colored liquid so added being such as to impart a desired color ~, and hue to the completed wine.
, . .
'~ ~ Due to the above described partial neutrali~ing ~', .!
~, ~ operation, an extremely small amount of sodium chloride '1 - will be generated and will remain in the colored liquid f~ or extract that is added to the fermenting grape substance. ,,' ,~
he amount of this sodium chloride will be appro~imately , ~' 20~ two hu~dred parts per million by weight to the ~ermenting j~ grape sub~tance, and thi3 salt does not detract from the wine quality nor does it impede the yeast growth in the ! ~ final ~tages of fermentation. As a matter of fact? some ' ~, ~ wine maker~ have already recognized the beneficial effect ,t~l~ of salt on wine produ¢tion and add as much as six hundred part~ per million to the fermenting liquid to achieve an ,~- ' improvea quality in wine. ~he quality of salt added due to the partial neutralizing operation i~ substantially -:1 .
j le~s than that found in many natural ~oods~ including meats, ~30 and ¢ommon regetables. ~he citric a¢id is likewi~ef considered '~
. ,f '1 -5-'I "
. . ~f ~ 554~
to be of no consequence, for it is in fac-t employed in the wine making art to ameliorate the wine. Using citric acid in the above de~cribed manner assures that the colored liquid or extract will at all times have a pH less than 7, and complex organic compounds in the extract that impart a pleasing taste and aroma to the wine will be preserved.
~urther utilization may be made of the grape - skins after the coloring and complex organic compounds have been partially extracted therefrom~ ~he residue is ;~ lO subjected to an aqueous hydrochloric acid solution that is preferably 0.4 ~. ~he acidic solution tends to further break down the fibrous structure of the ~kins, with additional coloring and complex organic compounds going into solutionO ~he resulting acidic solution is at least ~ partially neutralized with so~ium carbonate or a like agent `I ~ and after adding sugar it is then fermented with yeast.
~ he alcohol resulting from the fermentation is now distilled ~ ;~
! therefrom to provide a brandy base or the distilled substance ~1 ; may be used to produce a epecialty wineO
~2~0~ Although the process has been described as using hydrochloric acid, due to the hlgh degree of ionizatlon , . :
thereof in the dilute state, it i~ also pos~ible to use sul~uric phosphoric aoid and the like in lieu thereo~.
In the above description sodium carbonate has been described aJ the neutralizing agent, however, it will be apparent that potas~ium carbonate~ ~odium hydroxide or `~ pota~ium hydroxide or the like could be used for thi~ purpose ,.j . .
-~ if de~iredO Otherwi~e a proces~ of deionization or electroly~i~ may likewi~e be applied.
~j -6-s , .. . ..
1,. - .f~ '~'' ', ''' , , ' ," . '' ' . ~ . . ` ' ' ' .
,.. - , . . :- - . : . . . . . .. . . . .
1~554~ -Although the invention has been described in connection with the making of red wine, it will be apparent that the same process may be used on the skins of white grapes to extract fermentable material therefrom and increase the yield of white wine.
The use and operation of the process has been ::.
described previously in detail and need not be repeated.
-': .
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Claims (10)
1. A fermentation process for making wine from grapes having colored skins, which process includes the steps of:
a. de-stemming and crushing said grapes;
b. pressing said de-stemmed and crushed grapes to separate the juice and pulp from the skins thereof;
c. disposing of said juice and pulp in a container in which they are in free communication with the ambient atmosphere;
d. adding yeast to said juice and pulp to cause the fermentation thereof;
e. subjecting said skins to the action of an aqueous mixture of citric acid and an acid selected from the group consisting of hydrochloric, sulfuric and phosphoric acids until a substantial amount of the coloring substance has been withdrawn from said skins to provide an aqueous colored extract and thereafter separating said colored extract from said skins;
f. partially neutralizing said colored extract by neutralizing said acid from said group therein with a non-toxic material;
g. allowing said yeast to ferment said juice and pulp to wine, with carbon dioxide and exothermic heat generated by said fermentation being allowed to flow to the ambient atmosphere;
and h. adding said colored partially neutralized aqueous extract to said juice and pulp prior to the fermentation thereof to wine having been completed by said yeast.
a. de-stemming and crushing said grapes;
b. pressing said de-stemmed and crushed grapes to separate the juice and pulp from the skins thereof;
c. disposing of said juice and pulp in a container in which they are in free communication with the ambient atmosphere;
d. adding yeast to said juice and pulp to cause the fermentation thereof;
e. subjecting said skins to the action of an aqueous mixture of citric acid and an acid selected from the group consisting of hydrochloric, sulfuric and phosphoric acids until a substantial amount of the coloring substance has been withdrawn from said skins to provide an aqueous colored extract and thereafter separating said colored extract from said skins;
f. partially neutralizing said colored extract by neutralizing said acid from said group therein with a non-toxic material;
g. allowing said yeast to ferment said juice and pulp to wine, with carbon dioxide and exothermic heat generated by said fermentation being allowed to flow to the ambient atmosphere;
and h. adding said colored partially neutralized aqueous extract to said juice and pulp prior to the fermentation thereof to wine having been completed by said yeast.
2. A process as described in Claim 1 which includes the further step of:
i. subjecting said pulp and juice to a screening operation to transform said juice and pulp into a liquid of desired consistency before disposing said liquid in said container.
i. subjecting said pulp and juice to a screening operation to transform said juice and pulp into a liquid of desired consistency before disposing said liquid in said container.
3. A process as described in Claim 1 which includes the additional step of:
i. centrifuging said pulp and juice to transform the latter into a liquid of desired consistency before disposing said liquid in said container.
i. centrifuging said pulp and juice to transform the latter into a liquid of desired consistency before disposing said liquid in said container.
4. A process as defined in Claim 1 which includes the further step of:
1. heating said aqueous mixture to between 120 to 160°F. prior to subjecting said skins thereto.
1. heating said aqueous mixture to between 120 to 160°F. prior to subjecting said skins thereto.
5. A process as defined in Claim 1 which includes the further step of:
i. heating said aqueous mixture to between 120°
and 160°F. prior to subjecting said skins thereto, and agitating said skins with said aqueous mixture for a substantial length of time prior to partially neutralizing said mixture.
i. heating said aqueous mixture to between 120°
and 160°F. prior to subjecting said skins thereto, and agitating said skins with said aqueous mixture for a substantial length of time prior to partially neutralizing said mixture.
6. A process as defined in Claim 1 in which said aqueous mixture is approximately 0.1N and said mixture is present in approximately one gallon for each ten pounds of skins.
7. A process as defined in Claim 1 which includes the further step of:
i. subjecting said colored partially neutralized extract to vacuum distillation to deepen the color thereof prior to said extract being added to said juice and pulp.
i. subjecting said colored partially neutralized extract to vacuum distillation to deepen the color thereof prior to said extract being added to said juice and pulp.
8. A colored wine made in accordance with the process defined in Claim 1.
9. A process as defined in Claim 1 which includes the further steps of:
i. subjecting said skin, after first extraction to a stronger aqueous solution of hydrochloric acid to disintegrate said skins to the extent that further coloring and essential organic compounds are withdrawn therefrom and dissolved in said aqueous solution;
j. partially neutralizing said aqueous solution by adding a neutralizing agent thereto;
k. separating said partially neutralized solution from said skins, and adding sugar thereto;
l. adding yeast to said partially neutralized, sweetened solution to cause the fermentation thereof; and m. distilling said partially neutralized, sweetened solution after it has fermented to obtain a distillate in the form of a brandy base therefrom.
i. subjecting said skin, after first extraction to a stronger aqueous solution of hydrochloric acid to disintegrate said skins to the extent that further coloring and essential organic compounds are withdrawn therefrom and dissolved in said aqueous solution;
j. partially neutralizing said aqueous solution by adding a neutralizing agent thereto;
k. separating said partially neutralized solution from said skins, and adding sugar thereto;
l. adding yeast to said partially neutralized, sweetened solution to cause the fermentation thereof; and m. distilling said partially neutralized, sweetened solution after it has fermented to obtain a distillate in the form of a brandy base therefrom.
10. A process for the fermentation of colored grapes into a colored wine that comprises the steps of:
a. de-stemming and crushing said grapes;
b. dejuicing and pressing said grapes to separate the juice and pulp from the skins of said grapes;
c. transforming said juice and pulp into a pourable grape material of a desired consistency;
d. adding yeast to said grape material to ferment the latter into wine;
e. digesting said skins that have been pressed with an aqueous mixture of hydrochloric acid and citric acid to obtain a colored acidic extract;
f. partially neutralizing said colored acidic extract with a non-toxic material; and g. adding said extract that has been partially neutralized to said grape material and yeast in such quantity as to impart a desired color and bouquet to the wine that results from the fermentation of said grape material.
a. de-stemming and crushing said grapes;
b. dejuicing and pressing said grapes to separate the juice and pulp from the skins of said grapes;
c. transforming said juice and pulp into a pourable grape material of a desired consistency;
d. adding yeast to said grape material to ferment the latter into wine;
e. digesting said skins that have been pressed with an aqueous mixture of hydrochloric acid and citric acid to obtain a colored acidic extract;
f. partially neutralizing said colored acidic extract with a non-toxic material; and g. adding said extract that has been partially neutralized to said grape material and yeast in such quantity as to impart a desired color and bouquet to the wine that results from the fermentation of said grape material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA239,120A CA1055411A (en) | 1975-11-06 | 1975-11-06 | Wine making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA239,120A CA1055411A (en) | 1975-11-06 | 1975-11-06 | Wine making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1055411A true CA1055411A (en) | 1979-05-29 |
Family
ID=4104459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA239,120A Expired CA1055411A (en) | 1975-11-06 | 1975-11-06 | Wine making process |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1055411A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272791A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of processing method of brandy |
-
1975
- 1975-11-06 CA CA239,120A patent/CA1055411A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110272791A (en) * | 2019-08-02 | 2019-09-24 | 马祖生物科技(福建)有限责任公司 | A kind of processing method of brandy |
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