CN101024803A - Ganoderma lucidum grape mixed fermented wine and its brewing method - Google Patents
Ganoderma lucidum grape mixed fermented wine and its brewing method Download PDFInfo
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- CN101024803A CN101024803A CN 200610007278 CN200610007278A CN101024803A CN 101024803 A CN101024803 A CN 101024803A CN 200610007278 CN200610007278 CN 200610007278 CN 200610007278 A CN200610007278 A CN 200610007278A CN 101024803 A CN101024803 A CN 101024803A
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Abstract
The invention relates to a ganoderma lucidum grape mixture fermenting wine and the brewing method. It includes the following steps: mixing ganoderma lucidum and grape according 1-99%: 99-1%, crashing to make slurry and fermenting to gain wine, adjusting to different sugar content, taking heat treatment, cool treatment, filtering, bottling, sterilizing to gaining ganoderma lucidum grape fermenting wine. It has good taste.
Description
One, technical field
The present invention relates to a kind of ganoderma lucidum grape mixed fermented wine and brew method thereof.It is the processing method that wine is brewed in raw material mixed fermentation into that this method relates to glossy ganoderma and grape.
Two, background technology
Glossy ganoderma is a kind of medicinal fungi of Basidiomycetes polyporaceae Ganoderma, and as a kind of rare traditional Chinese medicine of China, its health care and pharmaceutical characteristic are just on the books in Shennong's Herbal, Compendium of Material Medica etc.Studies show that: glossy ganoderma contains polysaccharide, amino acid, protein, polypeptide, steroid class, terpene, organic acid, volatile oil, grease, alkaloid, long chain alkane and many medicinal ingredientss with drug effect such as plurality of enzymes and mineral ion.Modern pharmacological research shows that glossy ganoderma also has significant curative effect to diseases such as stomach and intestine, liver, kidney, leukemia, neurasthenia, chronic bronchitis, asthma, allergy except effective in cure for cancer, Intracerebral hemorrhage, the heart trouble of the human three big causes of the death.In addition, glossy ganoderma also has strong essence, anti-inflammatory, analgesia, antibiotic, detoxifcation, diuresis, multiple effect and effect such as blood only.Therefore, we can say in the human food prods that it is undisputed that glossy ganoderma is described as " hat of heath food ".Method with glossy ganoderma wine brewing early has existence in China, and the brewing method of existing Lucid Ganoderma wine mainly contains two kinds: a kind of is soaking wine, and a kind of is fermented wine, as application number be 96117102.2, publication number is CN 1176999A " Lucid Ganoderma wine and manufacture craft thereof "; Application number is that 02101907.X, publication number are that CN 1432401A " blood pressure lowering and heat clearing away glossy ganoderma wine " and application number are 98108176.2, publication number is CN 1233652A " preparation method of glossy ganoderma fermentation wine ".Though these two kinds of wine all have their own characteristics each, its weak point is that local flavor is all comparatively single, and flavour of a drug are comparatively dense, and mouthfeel is relatively poor.And grape wine is that a kind of local flavor is good, and the fruit wine that nutritive value is very high has certain function of health care, but its health-care effect compares with Lucid Ganoderma wine, differs greatly.The present invention is that wine is brewed in raw material mixed fermentation into glossy ganoderma and grape, will remedy the deficiency of existing Lucid Ganoderma wine and grape wine, for people provide a kind of effect of existing Lucid Ganoderma wine, has the ganoderma lucidum grape fermented wine of abundant nutrition vinous and good local flavor again.
Three, summary of the invention
The purpose of this invention is to provide a kind of ganoderma lucidum grape mixed fermented wine and brew method thereof, it is to be the method for raw material by mixed fermentation brew ganoderma lucidum grape fermented wine with glossy ganoderma and grape, it is good, unique to go out to have local flavor with this method brew, sweet and sour taste has the ganoderma lucidum grape fermented wine of strong glossy ganoderma, grape mixing local flavor simultaneously.It not only will remedy the deficiency of existing Lucid Ganoderma wine and grape wine, and a kind of effect of existing Lucid Ganoderma wine is provided for people again, have the ganoderma lucidum grape wine that color, smell and taste are better, quality is more excellent of abundant nutrition vinous and good local flavor again.
Technical scheme of the present invention is:
A kind of ganoderma lucidum grape mixed fermented wine, it is to be that raw material forms by the mixed fermentation brew with glossy ganoderma and grape, it is characterized in that it is to be formed by weight 1%～99%: 99%～1% proportioning mixed fermentation brew by glossy ganoderma and grape.
Preferred glossy ganoderma of the present invention and grape are by weight ratio: 10%～90%: 90%～10%;
Preferred glossy ganoderma of the present invention and grape can also be by weight ratio:
Glossy ganoderma: grape=20%～80%: 80%～20%
Glossy ganoderma: grape=30%～60%: 70%～40%
Glossy ganoderma: grape=40%～55%: 60%～45%
A kind of brew method of ganoderma lucidum grape mixed fermented wine, it is characterized in that glossy ganoderma, grape are respectively through sorting, after taking by weighing by above-mentioned glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into and adds glossy ganoderma quality 5-50 water doubly behind the thick slag and mixes fragmentation afterwards with grape and go to obstruct, make juice or soup compound ferments, add sulfurous gas 50-250mg/L, adding sucrose or glucose transfers sugar to 150-400g/L, add citric acid or tartrate acid adjustment to 5.0g/L-15.0g/L, inoculation yeast 50-200mg/L ferments and brews ganoderma lucidum grape fermented wine into; Placing 1-2 after the fermentation ends after the month under 0 ℃-30 ℃ condition, be deployed into the ganoderma lucidum grape fermented wine of dissimilar pols, can be dry type, half-dry type, semi-sweet, sweet type.Wherein leavening temperature is controlled at 10 ℃-40 ℃, and specific gravity control is at 1000g/L-1100g/L during sugaring.Proportion preferably is controlled at 950g/L-1050g/L during fermentation ends, and residual sugar preferably is controlled at＜4g/L.
The invention has the advantages that: the ganoderma lucidum grape fermented wine that brewage by the present invention (1) remedies the deficiency of single Hawthorn Fruit Wine and grape wine, has dual local flavor and the nutritive health-care and the pharmacological action of glossy ganoderma and grape; (2) the present invention can with glossy ganoderma and grape be raw material by mixed fermentation brew ganoderma lucidum grape fermented wine, this can obtain the ganoderma lucidum grape fermented wine that the different color, smell and taste of multiple local flavor are better, quality is more excellent, satisfies different consumer demands.
According to glossy ganoderma and grape mix-fermented test, sense organ taste's situation of the ganoderma lucidum grape fermented wine of preparation is as follows in the ratio range of selection:
The ratio range sense organ taste situation of table 1 ganoderma lucidum grape fermented wine
| Project | Requirement | In the ratio range | Outside the ratio range |
| Outward appearance | Brown, tawny, helvolus, the jewel yellow, golden yellow, faint yellow, light yellow, pale brown color depth Ruby red, Ruby red, light red, orange, red, bright red is limpid transparent glossy | Meet | -meet |
| Fragrance | Have the medicine cordiale perfume (or spice) of pure harmony, tangible glossy ganoderma fragrance is arranged | The harmonious coordination of fragrance and outstanding, glossy ganoderma fragrance is lucid and lively | Strong or light fragrance is arranged, strong fragrance is a glossy ganoderma fragrance, and owing happy light fragrance is the faint fragrance of glossy ganoderma |
| Mouthfeel | It is pure and mild cool to enter the mouth, and sweet acid is suitable, and light bitter taste is arranged, and the wine body is plentiful | Mouthfeel is pure and sweet soft and moist, sour and sweet palatability, and pleasant impression is continuous | Mouthfeel is soft to be coordinated, and the glossy ganoderma flavor is too heavy or light excessively, and comfortableness is poor |
| Typicalness | Typicalness is outstanding, and individual character is arranged | The glossy ganoderma flavor is moderate, and product is typical | The glossy ganoderma flavor is too strong or light, and personalization is not strong |
Table 1: analysis is tasted by group by sampling wine more than five people.By tasting contrast, the ganoderma lucidum grape fermented wine in the ratio range all is better than the wine outside the ratio range from color, typicalness aspect.
The aesthetic quality of table 2 ganoderma lucidum grape fermented wine analyzes
Table 2:, judge by the group of sampling wine more than five people according to the method for sampling wine.
From more as can be seen, by brewage the dissimilar ganoderma lucidum grape fermented wine of producing with above brew method, style is outstanding, and is best in quality.
Ganoderma lucidum grape vinosity amount standard has been carried out following analysis:
(1) Oranoleptic indicator
Table 3 Oranoleptic indicator
| Project | Requirement | |
| Outward appearance | Color | Brown, tawny, helvolus, jewel yellow, golden yellow, faint yellow, light yellow, pale brown look or dark Ruby red, Ruby red, light red, orange, redness |
| The clarification degree | Clear, glossy, there is not obvious suspended substance (wine that uses cork stopper to seal allows and is not more than 1 millimeter granulated dust cork below three) | |
| Fragrance and flavour | Fragrance | Has pure, harmonious medicine fragrant and aroma and distinctive glossy ganoderma fragrance |
| Flavour | Have mellow taste and wine flavour, sour-sweet suitable, the wine body is plentiful, and mouthfeel is cool | |
| Typicalness | The typical case is outstanding, and is clear and definite | |
(2) physical and chemical index
Table 4 physical and chemical index
| Project | Index | |
| Alcoholic strength (20 ℃), % (V/V) | 5.0-25.0 | |
| Total reducing sugar (with glucose meter) g/L | Dry type | ≤4.0 |
| Half-dry type | 4.1-12.0 | |
| Semi-sweet | 12.1-50.0 | |
| Sweet type | ≥50.1 | |
| Titrable acid (in tartrate) g/L | 3.0-10.0 | |
| Free sulfur dioxide mg/L | ≤50.0 | |
| Total sulfur dioxide mg/L | ≤250.0 | |
| Sugar-free extract g/L | ≥15.0 | |
| Iron mg/L | ≤10.0 | |
(3) hygienic requirements: press GB 2578 and carry out.
Four, embodiment
With specific embodiment the present invention is elaborated below:
Embodiment 1:
Glossy ganoderma, fresh sophisticated white grapes is respectively through sorting, clean, after taking by weighing at 95%: 5% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 6 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in soup compound that adds 80mg/L, adjust pol to 230g/L with sucrose, adjust acidity to 7.5g/L with citric acid, the dry yeast that adds 100mg/L ferments 20 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 50mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use sucrose furnishing dry type fermentation glossy ganoderma grape wine (total reducing sugar≤4.0g/L) again, thermally-stabilised 72 ℃ (1.5 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 2:
Glossy ganoderma, fresh sophisticated red grape is respectively through sorting, clean, after taking by weighing at 86%: 14% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 6 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in soup compound that adds 80mg/L, adjust pol to 250g/L with sucrose, adjust acidity to 8.5g/L with citric acid, the dry yeast that adds 100mg/L ferments 21 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 50mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use sucrose furnishing half-dry type fermentation glossy ganoderma grape wine (total reducing sugar 4.1-12.0g/L) again, thermally-stabilised 70 ℃ (1.8 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 3:
Glossy ganoderma, fresh sophisticated white grapes is respectively through sorting, clean, after taking by weighing at 74%: 26% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 6 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in juice that adds 80mg/L, adjust pol to 280g/L with sucrose, adjust acidity to 8.0g/L with citric acid, the dry yeast that adds 100mg/L ferments 25 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 50mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use sucrose furnishing semi-sweet fermentation glossy ganoderma grape wine (total reducing sugar 12.1-50.0g/L) again, thermally-stabilised 76 ℃ (1 hour), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 4:
Glossy ganoderma, fresh sophisticated red grape is respectively through sorting, clean, after taking by weighing at 65%: 35% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 10 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in juice that adds 80mg/L, adjust pol to 350g/L with sucrose, adjust acidity to 8.0g/L with tartrate, the dry yeast that adds 100mg/L ferments 26 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 50mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use the sweet type fermentation glossy ganoderma of sucrose furnishing grape wine (total reducing sugar 〉=50.1g/L) again, thermally-stabilised 78 ℃ (1.2 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 5:
Glossy ganoderma, fresh sophisticated white grapes is respectively through sorting, clean, after taking by weighing at 54%: 46% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 10 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in juice that adds 90mg/L, adjust pol to 380g/L with glucose, adjust acidity to 8.5g/L with tartrate, the dry yeast that adds 150mg/L ferments 24 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 45mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use the sweet type fermentation glossy ganoderma of sucrose furnishing grape wine (total reducing sugar 〉=50.1g/L) again, thermally-stabilised 76 ℃ (1.4 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 6:
Glossy ganoderma, fresh sophisticated red grape is respectively through sorting, clean, after taking by weighing at 48%: 52% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 20 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in soup compound that adds 90mg/L, adjust pol to 340g/L with glucose, adjust acidity to 8.8g/L with tartrate, the dry yeast that adds 150mg/L ferments 22 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 45mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use sucrose furnishing semi-sweet fermentation glossy ganoderma grape wine (total reducing sugar 12.1-50.0g/L) again, thermally-stabilised 70 ℃ (1.6 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 7:
Glossy ganoderma, fresh sophisticated white grapes is respectively through sorting, clean, after taking by weighing at 34%: 66% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 15 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in juice that adds 90mg/L, adjust pol to 300g/L with glucose, adjust acidity to 14.5g/L with tartrate, the dry yeast that adds 200mg/L ferments 23 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 45mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use sucrose furnishing half-dry type fermentation glossy ganoderma grape wine (total reducing sugar 4.1-12.0g/L) again, thermally-stabilised 68 ℃ (2 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 8:
Glossy ganoderma, fresh sophisticated red grape is respectively through sorting, clean, after taking by weighing at 22%: 78% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 25 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in soup compound that adds 90mg/L, adjust pol to 270g/L with sucrose, adjust acidity to 12.5g/L with citric acid, the dry yeast that adds 200mg/L ferments 24 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 45mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use sucrose furnishing dry type fermentation glossy ganoderma grape wine (total reducing sugar≤4.0g/L) again, thermally-stabilised 69 ℃ (2.5 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 9:
Glossy ganoderma, fresh sophisticated white grapes is respectively through sorting, clean, after taking by weighing at 17%: 83% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 6 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in soup compound that adds 100mg/L, adjust pol to 250g/L with sucrose, adjust acidity to 10.5g/L with citric acid, the dry yeast that adds 180mg/L ferments 25 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 40mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use sucrose furnishing half-dry type fermentation glossy ganoderma grape wine (total reducing sugar 4.1-12.0g/L) again, thermally-stabilised 73 ℃ (2 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Embodiment 10:
Glossy ganoderma, fresh sophisticated red grape is respectively through sorting, clean, after taking by weighing at 6%: 94% by glossy ganoderma and grape weight proportion, the glossy ganoderma stripping and slicing is broken into the water that adds 8 times of glossy ganoderma quality behind the thick slag, mix the back fragmentation then with grape and remove stalk, make juice or soup compound, the sulfurous gas mixing in soup compound that adds 100mg/L, adjust pol to 240g/L with sucrose, adjust acidity to 9.5g/L with citric acid, the dry yeast that adds 130mg/L ferments 22 ℃ of leavening temperatures, when pol during less than 4.0g/L disjoining pressure press and obtain clear liquid, and in clear liquid, add sulfurous gas to 40mg/L, half a year ageing phase, remove the wine pin during the ageing, play glue to handle with wilkinite then, again through filtering, freezing, after the operations such as smart filter, placed one month, use sucrose furnishing semi-sweet fermentation glossy ganoderma grape wine (total reducing sugar 12.1-50.0g/L) again, thermally-stabilised 72 ℃ (1.8 hours), cold filtration, ganoderma lucidum grape fermented wine is made in the pasteurize of bottling again.
Claims (9)
1, a kind of ganoderma lucidum grape mixed fermented wine is characterized in that it is to be formed by weight 1%～99%: 99%～1% proportioning fermentation brew by glossy ganoderma and grape.
2, ganoderma lucidum grape mixed fermented wine according to claim 1 is characterized in that glossy ganoderma and grape weight proportion are glossy ganodermas: grape=10%～90%: 90%～10%.
3, ganoderma lucidum grape mixed fermented wine according to claim 1 is characterized in that glossy ganoderma and grape weight proportion are glossy ganodermas: grape=20%～80%: 80%～20%.
4, ganoderma lucidum grape mixed fermented wine according to claim 1 is characterized in that glossy ganoderma and grape weight proportion are glossy ganodermas: grape=30%～60%: 70%～40%.
5, ganoderma lucidum grape mixed fermented wine according to claim 1 is characterized in that glossy ganoderma and grape weight proportion are glossy ganodermas: grape=40%～55%: 60%～45%.
6, ganoderma lucidum grape mixed fermented wine according to claim 1, it is characterized in that brew method is a glossy ganoderma, grape is respectively through sorting, after taking by weighing by glossy ganoderma described in the claim 1-5 and grape weight proportion, the glossy ganoderma stripping and slicing is broken into and adds glossy ganoderma quality 0-50 water doubly behind the thick slag and mixes fragmentation afterwards with grape and go to obstruct, make juice or soup compound ferments, add sulfurous gas 50-250mg/L, adding sucrose or glucose transfers sugar to 150-400g/L, add citric acid or tartrate acid adjustment to 5.0g/L-15.0g/L, inoculation yeast 50-200mg/L ferments and brews fermentation glossy ganoderma grape wine into.Under 0 ℃-30 ℃ condition, place 1-2 after the fermentation ends after the month, be deployed into the ganoderma lucidum grape fermented wine of dissimilar pols.
7, ganoderma lucidum grape mixed fermented wine according to claim 6 is characterized in that wherein leavening temperature is controlled at 10 ℃-40 ℃, and specific gravity control is at 1000g/L-1100g/L during sugaring.
8, ganoderma lucidum grape mixed fermented wine according to claim 6, proportion preferably is controlled at 950g/L-1050g/L when it is characterized in that fermentation ends, and residual sugar preferably is controlled at＜4g/L.
9, ganoderma lucidum grape mixed fermented wine according to claim 6 is characterized in that the ganoderma lucidum grape mixed fermented wine of making can be dry type, half-dry type, semi-sweet, sweet type.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2006100072787A CN101024803B (en) | 2006-02-17 | 2006-02-17 | Ganoderma lucidum grape mixed fermented wine and its brewing method |
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| CN2006100072787A CN101024803B (en) | 2006-02-17 | 2006-02-17 | Ganoderma lucidum grape mixed fermented wine and its brewing method |
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| CN101024803A true CN101024803A (en) | 2007-08-29 |
| CN101024803B CN101024803B (en) | 2010-04-14 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774703A (en) * | 2014-01-13 | 2015-07-15 | 于汇 | Cordyceps sinensis-mythic fungus grape wine |
| CN106947654A (en) * | 2017-05-12 | 2017-07-14 | 中国农业科学院特产研究所 | A kind of blue Red Hill raisin wine of ganoderma lucidum snow and preparation method thereof |
| CN106987492A (en) * | 2017-06-09 | 2017-07-28 | 袁学军 | A kind of fruit wine and preparation method thereof |
| CN109182010A (en) * | 2018-11-09 | 2019-01-11 | 于彭涛 | Grape Ganoderma Lucidum wine makes manufacture craft without grain |
| CN109207319A (en) * | 2018-08-20 | 2019-01-15 | 王可为 | ginseng and lucid ganoderma wine |
| CN109207300A (en) * | 2018-08-20 | 2019-01-15 | 王可为 | Lucid Ganoderma wine |
| CN114806759A (en) * | 2022-04-13 | 2022-07-29 | 郑恩玉 | Dictyophora indusiata red wine and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362509A (en) * | 2002-01-07 | 2002-08-07 | 张超杰 | Healthy grape wine |
| CN1712509A (en) * | 2004-06-21 | 2005-12-28 | 王华丽 | Cordyceps sinensis and matrimony vine wine |
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2006
- 2006-02-17 CN CN2006100072787A patent/CN101024803B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104774703A (en) * | 2014-01-13 | 2015-07-15 | 于汇 | Cordyceps sinensis-mythic fungus grape wine |
| CN106947654A (en) * | 2017-05-12 | 2017-07-14 | 中国农业科学院特产研究所 | A kind of blue Red Hill raisin wine of ganoderma lucidum snow and preparation method thereof |
| CN106987492A (en) * | 2017-06-09 | 2017-07-28 | 袁学军 | A kind of fruit wine and preparation method thereof |
| CN109207319A (en) * | 2018-08-20 | 2019-01-15 | 王可为 | ginseng and lucid ganoderma wine |
| CN109207300A (en) * | 2018-08-20 | 2019-01-15 | 王可为 | Lucid Ganoderma wine |
| CN113046210A (en) * | 2018-08-20 | 2021-06-29 | 王可为 | Glossy ganoderma wine |
| CN109182010A (en) * | 2018-11-09 | 2019-01-11 | 于彭涛 | Grape Ganoderma Lucidum wine makes manufacture craft without grain |
| CN114806759A (en) * | 2022-04-13 | 2022-07-29 | 郑恩玉 | Dictyophora indusiata red wine and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101024803B (en) | 2010-04-14 |
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