CN101586066A - Pomegranate full juice fermented wine and preparing method thereof - Google Patents
Pomegranate full juice fermented wine and preparing method thereof Download PDFInfo
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Abstract
The invention relates to a pomegranate full juice fermented wine and preparing method thereof, the fermented wine contains alcohol and other natural nutrition components obtained by pomegranate full juice fermentation, the pomegranate full juice is juice squeezed by mixing acid pomegranate and sweet pomegranate fruits together according to arbitrary weight proportionality, also can be juice obtained by mixing normal juice and condensed juice respectively squeezed by the acid pomegranate and the sweet pomegranate fruits according to the arbitrary weight proportionality, the wine solution obtained by full juice fermentation is extra dry red wine base wine and is distillated to obtain pomegranate heavy wine. The preparing method of the acid pomegranate extra dry red wine comprises: squeezing pomegranate juice and sterilizing; rectifying the fruit juices; controlling the sugar degree and acidity; adding into bacteria to perform primary fermentation; separating and removing deposited matters by glue; fermenting after sworting; clearing by secondary sworting; filtering and rectifying; disinfecting and sterilizing to obtain the completed product pomegranate extra dry red wine. The invention has characteristics of full juice fermentation, no mixed water, holding natural local flavor and nutrition component of acid pomegranate, being capable of aging, long preserving time, short cultivation process of fermentation bacteria, easy obtaining, strong fermentation efficiency and simple and easy operation. The product is in good taste, the transparence is good, the wine taste is pure, the wine body is abundant, the acid pomegranate extra dry red wine not only has same color and luster, but also has unique local flavor, and can be widely used for rectifying the pomegranate wine beverage.
Description
Technical field
The invention belongs to a kind of with full juice fermented fruit wine that forms of sour fruit of Pomegranate and method for making thereof.
Background technology
Pomegranate is a kind of common fruit, and the partly areas of giving birth in the south of China are planted more extensively more, and the branch of Sweet fruit of Pomegranate and sour fruit of Pomegranate is arranged, scale establishing in large scale sour fruit of Pomegranate, and the whole world is Yunnan Jian Shui one ground only.Pomegranate is generally in time in mid-autumn maturation, some place, sour fruit of Pomegranate stature as Yunnan Jian Shui is very large, and full seed is sent out sweet in the acid, be subjected to very much people's welcome, be the first-class fruit commonly used Mid-autumn Festival, through selected sour fruit of Pomegranate, seed is especially big, bright-colored ruddy, once be the tribute that imperial palace is offered or present by feudal society.Under the condition of market economy of today, the vast farmers masses have planted big seed sour fruit of Pomegranate in flakes.But since sour fruit of Pomegranate to be a kind of accumulating patience very poor and do not have the fruit of after-ripening, the fruit phase is shorter, storage is difficulty relatively also, brings a lot of inconvenience for long-distance transport and sale.After coming to the ripening period, because climate reasons, as rainy water, the first-class pericarpium granati that has about 25% bursts, and good more easy more the splitting of fruit of quality, even store together and also have quite a few and ruin or blow from setting harvesting, seed exposes.Cracking of fruit can not get instant processing, and the one, lose or reduced its commodity value, the 2nd, very fast meeting is by infected by microbes such as yeast.In the fruit that is left concentratedly, as long as a fruit is ruined, other fruit comprises that intact fruit also can be subjected to infection very soon and ruin.Therefore, in large-scale pomegranate plantation economy,, will cause heavy economic losses to the peasant as long as sales section occurs sluggishness a little, can not in time be connected.The best approach that addresses this problem is that fruit carries out deep processing in the locality, converts other commodity to.
The disclosed patent of invention of " Gazette of Patent for Invention " on August 12nd, 1992, " a kind of manufacture method of pomegranate wine " (application number is 88106908) provides a kind of yeast that gets and known yeast with pomegranate rind spontaneous fermentation to mix saccharomycetes to make fermentation 80% Sucus Granati that bacterium is cultivated the back gained, obtains the method for pomegranate wine.The selectable technical scheme that this method provides a kind of pomegranate to add deeply for people.Yet there are many deadly defects in this method, such as, its fermented liquid raw material is the Sucus Granati of water mixing 20%, and this makes that the water taste of gained pomegranate wine is heavy, and mouthfeel reduces, shelf time is short, and this pomegranate wine that adds water generally can only be preserved about 3 years, can not get the old vintage of pure fragrance; In addition, the yeast culturing process of its fermentation usefulness is comparatively numerous and diverse, operational difficulty, be difficult to obtain meeting the bacterial classification of its requirement, it earlier will with the water that pomegranate rind pulverize to be cultivated after the spontaneous fermentation Sucus Granati with 80%, 2% agar and 18% again do nutrient solution through a series of repeatedly cultivation instructionization select excellent after, just can obtain its wild yeast bacterium.Pomegranate rind taste bitterness, few nutrition, wild yeast are difficult for apposition growth, and the success ratio of cultivation is low, secondly is that ferment effect is poor a little less than the adaptive faculty of bacterial classification to pomegranate juice of cultivating to come out in environment like this.The wild yeast bacterial classification of cultivating also will mix the saccharomycetes to make fermentation stock liquid that bacterium is cultivated gained with specific grape yeast, makes middle-chain many, and process complexity, the effect of fermentation are difficult to control.This patent is existing 12 years so far, and lose the pomegranate wine of brewageing with this method on the market, and this illustrates that this method exists many limitations and deficiency.
Summary of the invention
Purpose of the present invention be exactly to propose that a kind of good taste, not water mixing, shelf time are long, the fermented bacterium culturing process is short, obtain easily, fermentation capacity is strong and operation is simple pomegranate full juice fermented wine and method for making thereof, to solve the deficiencies in the prior art.
This full juice pomegranate fermented wine that the present invention proposes, it is characterized in that mainly containing pomegranate full juice fermented and ethanol and other natural nutritive ingredients that get, described Sucus Granati is sour fruit of Pomegranate and Sweet fruit of Pomegranate fruit by any part by weight expressed juice that is mixed, and also can be sour fruit of Pomegranate and the Sweet fruit of Pomegranate fruit juice that obtains after mixing by any part by weight of expressed Normal juice, inspissated juice respectively.
The original wine liquid that the full juice pomegranate fermentation obtains is called full juice pomegranate extra dry red wine base wine, gets the full juice pomegranate extra dry red wine after the modulation, and full juice sour fruit of Pomegranate extra dry red wine and full juice mix the pomegranate extra dry red wine, are referred to as full juice sour fruit of Pomegranate extra dry red wine.The used sour fruit of Pomegranate juice of full juice sour fruit of Pomegranate extra dry red wine ferments, it can be 100% sour fruit of Pomegranate fruit, sour fruit of Pomegranate and Sweet fruit of Pomegranate fruit be by any part by weight expressed juice that is mixed, and also can be sour fruit of Pomegranate and the Sweet fruit of Pomegranate fruit juice that obtains after mixing by any part by weight of expressed Normal juice, inspissated juice respectively.
Full juice sour fruit of Pomegranate extra dry red wine sugaring and foodstuff additive are modulated into the sour fruit of Pomegranate alcoholic drink.
Full juice pomegranate extra dry red wine base wine (containing: full juice sour fruit of Pomegranate extra dry red wine base wine, full juice Sweet fruit of Pomegranate extra dry red wine base wine, full juice acid, Sweet fruit of Pomegranate mixing extra dry red wine base wine), the wine that obtains through distillation is pomegranate spirits, the wine degree is controlled at 40-68 degree (V/V).
The full juice sour fruit of Pomegranate dry red wine degree of spontaneous fermentation is 6-12 (V/V), and total reducing sugar (with glucose meter g/L) is≤4.0g/L Titrable acid (with citrometer g/L) 6.0-25.0g/L.
The method for making of the full juice pomegranate fermented wine that the present invention proposes is characterized in that it has the following steps:
(1) sophisticated sour fruit of Pomegranate and Sweet fruit of Pomegranate fruit are squeezed out juice and sterilization after the weight ratio mixing with setting;
(2) fruit juice modulation, control pol and acidity (acid adjustment);
(3) add barms and carry out primary fermentation;
(4) glue separates down, removes throw out;
(5) will go up step gained liquid and carry out primary fermentation, i.e. distiller's wort secondary fermentation;
(6) wine with dregs under the secondary carries out clarifying treatment;
(7) carry out the composition modulation after the filtration;
(8) get finished product pomegranate extra dry red wine behind the sterilization, packing is put in storage or is gone on the market.
The operation of squeezing the juice in (1) step, peeling taking-up seed is squeezed the juice again in advance, tannin content reduces bitter taste in the juice thereby can reduce.
The sour fruit of Pomegranate in (1) step and the weight ratio of Sweet fruit of Pomegranate are good with 0: 100%, 100%: 0 and 90-50%: 10-50% respectively.This proportionlity is applicable to the mixing of the Sucus Granati before the fermentation, comprises the mixing of expressed Normal juice, inspissated juice respectively of sour fruit of Pomegranate and Sweet fruit of Pomegranate.
The control criterion in (2) step is that sugar degree is 14-18%, and through sterilising treatment.If sour fruit of Pomegranate is full juice fermented, in most cases need not modulate, the full juice of sour fruit of Pomegranate of nature is exactly this scope.
The zymic method for making in (3) step is to get in the bad fruit juice of wine behind bad fruit of wine on the open-air sour fruit of Pomegranate tree or the breach to gather the wild yeast bacterial classification, sour fruit of Pomegranate fruit juice with 100% is cultivated, temperature is 25-28 ℃, the back quality strains of purifying is repeatedly cultivated the instructionization of purifying, therefrom choose quality strains and plant, preserve standby in the test tube slant nutrient agar.
The primary fermentation time is 7-9 days, and temperature is 15-28 ℃.
The time of (5) step distiller's wort secondary fermentation is more than 1 year, temperature is 15-20 ℃, and fermentation is carried out in containers such as bucket, jar, and throw out and high fermentation liquid is isolating, and to fall the bucket interval be 20-27 days at 3 months, the back was 30 to 40 days in 3 months, and each bucket all adds the sulfurous acid sterilization by 2g/L.
Respectively with sour fruit of Pomegranate extra dry red wine base wine, Sweet fruit of Pomegranate extra dry red wine base wine with to mix extra dry red wine base wine be base-material, through the multistage distillation device distill pomegranate spirits, the wine degree all is controlled at 40-68 degree (V/V).
The wine degree of pomegranate spirits is controlled at 40-68 degree (V/V), through ageing modulate pomegranate spirits finished product.The taste spy is pure, excellent taste.
The present invention provides a kind of new choice of technology for the deep processing of this fruit resource of pomegranate, its principal feature is full juice fermented, not water mixing, the natural flavor and the nutritive ingredient that keep pomegranate, can carry out ageing all the year round, the shelf time is long, the fermented bacterium culturing process is short, obtain easily, fermentation capacity is strong and operation is simple.The full juice sour fruit of Pomegranate of gained dry red wine taste is generous, and transparency is good, and color is orange, orange red or orange-yellow, amber, glossy, little puckery in the mouthfeel acid, puckery in little hardship, the aftertaste sweetness, vinosity is pure, and the wine body is abundant, can be widely used in modulation pomegranate and other fruit beverage wine.Then sour-sweet moderate with the synthetic sour fruit of Pomegranate fruit beverage of full juice sour fruit of Pomegranate dry red wine wine, it is strong that continuous typicalness is prolonged in aftertaste, has gracefulness, strong fragrance and happy, and pomegranate fruital, fruity are strong, are particularly suitable for young and middle-aged women and drink.With full juice pomegranate extra dry red wine base wine (containing: full juice sour fruit of Pomegranate extra dry red wine base wine, full juice Sweet fruit of Pomegranate extra dry red wine base wine, full juice acid, Sweet fruit of Pomegranate mixings extra dry red wine base wine), through the multistage distillation device distill, modulate pomegranate spirits, vinosity, mouthfeel are excellent, well received.
Description of drawings
Accompanying drawing is a process flow diagram of the present invention.
Embodiment
Example 1, it is a collection of to choose fresh sophisticated big seed Yunnan Jian Shui sour fruit of Pomegranate, remove the peel as stated above, get seed squeeze pomegranate juice 1000Kg, this moment, the pol that records was 12-17%, need not go modulation again.Behind the sterilization, place a native pottery vat or stainless steel fermentor tank and kill assorted bacterium with sulfurous acid solution sterilization earlier, add and carry out primary fermentation according to the prior cultured natural yeast seed liquid of last method the first year, temperature is controlled at 19-25 ℃, promptly occur fermentation " boiling " phenomenon after three days, fermentation is violent.Needing when temperature is too high throws cold water on container outer surface lowers the temperature or other method cooling, in order to avoid high temperature kills yeast or lose the fragrance of fruit." boiling " diminuendo after the 8th day disappears in the time of the 9th day substantially, can smell dense wine flavour, illustrates that the sugar major part in the Sucus Granati has changed into alcohol.By cylinder (jar) precipitation, filter out throw out, filtrate is put back to again and is carried out secondary fermentation in the container.Fall bucket sterilization 5-8 time according to above-mentioned requirements, 1 year after-filtration throw out promptly gets the sour fruit of Pomegranate extra dry red wine of pure taste, and ageing must sour fruit of Pomegranate extra dry red wine base wine after 2 years.Product, it, little puckery in the acid, puckery in little hardship, the aftertaste sweetness, vinosity is pure, the wine body is abundant.After testing, the wine degree is 6-12 degree (V/V).
Then sour-sweet moderate with this dry red wine sugaring and the synthetic sour fruit of Pomegranate alcoholic drink of foodstuff additive, it is strong that continuous typicalness is prolonged in aftertaste, has gracefulness, strong fragrance and happy, and pomegranate fruital, fruity are strong, and the spy is liked by young and middle-aged women.
Alcohol with schlempe and wine pin distillation gained soaks the special red sour fruit of Pomegranate seed of color, obtains steeping in wine of red color, adjusts sour fruit of Pomegranate base wine wine degree and wine and women-sensual pursuits with this steeping in wine, and can make the commodity effect of listing finished acid pomegranate extra dry red wine, fruit beverage wine better.
The 100% full juice sour fruit of Pomegranate of this example ferment extra dry red wine base wine, obtain the sour fruit of Pomegranate extra dry red wine through modulation, the wine degree is 6-12 degree (V/V).With 100% full juice sour fruit of Pomegranate ferment wine sugaring of extra dry red wine base and the synthetic sour fruit of Pomegranate alcoholic drink of foodstuff additive, wine is 6-12 degree (V/V).100% full juice sour fruit of Pomegranate ferment extra dry red wine base wine, through the former wine of pomegranate spirits of multistage distillation device distillation gained, through ageing, modulate finished product pomegranate spirits, the wine degree is controlled at the scope of 40-68 degree (V/V), mouthfeel as mentioned above.
Example 2, be 90%: 10%, 10%: 90% and three batches of Sucus Granati of 50%: 50% three kinds of different ratios blended with sour fruit of Pomegranate and Sweet fruit of Pomegranate fruit weight ratio respectively, carry out full juice fermented respectively by last routine method, get the mixing extra dry red wine base wine of different acidity, obtain the sour fruit of Pomegranate extra dry red wine through modulation.Color and luster and wine degree are roughly the same, and just the increase acidity along with the Sweet fruit of Pomegranate composition reduces gradually.The mixing extra dry red wine of different sour-sweet degree adapts to the different crowd of different taste, is used to modulate the pomegranate wine soft drink of sour-sweet degree at different levels simultaneously, and suitable each level, the human consumer at each age drink.
The mixing extra dry red wine base wine of the different acidity that this is routine obtains the sour fruit of Pomegranate extra dry red wine through modulation, and wine is 6-12 degree (V/V).With mixing extra dry red wine base wine sugaring and the synthetic sour fruit of Pomegranate alcoholic drink of foodstuff additive, wine is 6-12 degree (V/V).Mix the pomegranate spirits former wine of extra dry red wine base wine through multistage distillation device distillation gained, through ageing, modulate finished product pomegranate spirits, the wine degree is controlled at the scope of 40-68 degree (V/V).
With sour fruit of Pomegranate and the Sweet fruit of Pomegranate fruit juice that obtains after mixing by above-mentioned part by weight of expressed Normal juice, inspissated juice respectively, full juice fermented as method, the products therefrom effect is identical.
Example 3, to choose in the state, Red River, Yunnan Province 100% Sweet fruit of Pomegranate a collection of, undertaken by last routine method full juice fermented, full juice Sweet fruit of Pomegranate extra dry red wine base wine, distill through the multistage distillation device, the former wine of pomegranate spirits, through ageing, modulate finished product pomegranate spirits, the wine degree is controlled at the scope of 40-68 degree (V/V).
If more than three examples Sucus Granati when squeezing peeling in advance get seed.Gross weight squeezes together, and the Sucus Granati that obtains carries out the full juice fermented corresponding pomegranate extra dry red wine that still can obtain, and just has bitter taste in various degree, mouthfeel weaker and.
The basic wine of going up the sour fruit of Pomegranate extra dry red wine of several examples obtains the sour fruit of Pomegranate extra dry red wine through modulation, through the sugaring perfuming modulate full juice sour fruit of Pomegranate alcoholic drink; (contain: the full juice extra dry red wine of 100% sour fruit of Pomegranate base wine with full juice pomegranate extra dry red wine base wine, the full juice extra dry red wine of 100% Sweet fruit of Pomegranate base wine, full juice acid, Sweet fruit of Pomegranate mixing extra dry red wine base wine) get the former wine of pomegranate spirits through the multistage distillation device, by ageing, modulate finished product full juice pomegranate spirits.Full juice sour fruit of Pomegranate extra dry red wine and alcoholic drink, color is orange, orange, amber, clear, glossy, there is not obvious suspended substance, the fruital aroma that fragrance is pure, graceful, harmonious, that refreshing happy, the wine body that taste is pure, graceful, happy, mellow is coordinated is plentiful, structure is obvious.
More than three examples full juice sour fruit of Pomegranate spirits, full juice Sweet fruit of Pomegranate spirits and mix on full juice pomegranate spirits mouthfeel, color and luster and the wine degree and be tending towards identical.
Full juice pomegranate spirits, the color clear, glossy, there is not obvious suspended substance, fragrance is pure, graceful, and that refreshing happy, the wine body that taste is pure, graceful, happy, mellow is coordinated is plentiful, structure is obvious.Welcome by the trier.
Through sampling Detection, every index of three kinds of wine meets relevant company standard, specifically:
Alcoholic strength (20 ℃, V/V) dry wine 6-12
Alcoholic drink 4-40
Spirits 38-68
Total reducing sugar (with glucose meter g/L) dry wine≤4.0
Alcoholic drink 〉=50
Spirits 0.0
Titrable acid (with citrometer g/L) dry wine 6.0-25.0
Alcoholic drink 6.0-25.0
Spirits 1.2-1.5 total acid (with acetometer) g/l
Volatile acid (with acetometer) g/L dry wine≤1.5
Alcoholic drink≤1.5
Spirits 0.0
Total sulfur dioxide mg/L dry wine≤250.0
Alcoholic drink≤250.0
Sugar-free extract g/L dry wine 〉=18.0
Total ester (in ethyl acetate) g/l spirits 〉=1.0-1.5
Methyl alcohol g/100ml[100% (v/v) ethanol] spirits≤0.2
Iron mg/L≤5.0
Plumbous mg/L≤0.2
Spirits≤1.0
Copper≤1.0
Total number of bacterial colony cfu/mL≤50
Intestinal bacteria MPN/100mL≤3
Pathogenic bacterium (Salmonellas, Shigellae, streptococcus aureus) must not detect
To full juice alcoholic drink: sweeting agent, sanitas should meet the GB2760 regulation.
Claims (10)
1, a kind of pomegranate full juice fermented wine, it is characterized in that it mainly contain pomegranate full juice fermented and ethanol and other natural nutritive ingredients, described Sucus Granati is sour fruit of Pomegranate and Sweet fruit of Pomegranate fruit by any part by weight expressed juice that is mixed, perhaps sour fruit of Pomegranate and the Sweet fruit of Pomegranate fruit juice that obtains after mixing by any part by weight of expressed Normal juice, inspissated juice respectively.
2, pomegranate full juice fermented wine according to claim 1 is characterized in that the pomegranate full juice fermented original wine liquid that obtains is the pomegranate extra dry red wine, comprises Sweet fruit of Pomegranate extra dry red wine, sour fruit of Pomegranate extra dry red wine and mixes extra dry red wine.
3, pomegranate full juice fermented wine according to claim 1, the used Sucus Granati of mixing extra dry red wine that it is characterized in that fermenting is a sour fruit of Pomegranate fruit expressed juice, sour fruit of Pomegranate and the Sweet fruit of Pomegranate fruit expressed juice that is mixed by weight proportion, perhaps sour fruit of Pomegranate and the Sweet fruit of Pomegranate fruit juice that obtains after mixing by weight proportion of expressed Normal juice, inspissated juice respectively.
4, pomegranate full juice fermented wine according to claim 1 is characterized in that the wine that pomegranate extra dry red wine base wine obtains through distillation is pomegranate spirits, and the wine degree is controlled at 40-68 degree (V/V).
5, a kind of method for making of pomegranate full juice fermented wine is characterized in that it has the following steps:
(1) sophisticated sour fruit of Pomegranate and Sweet fruit of Pomegranate fruit are squeezed out juice and sterilization after the weight ratio mixing with setting;
(2) fruit juice modulation, control pol and acidity (acid adjustment);
(3) add barms and carry out primary fermentation;
(4) glue separates down, removes throw out;
(5) will go up step gained liquid and carry out primary fermentation, i.e. distiller's wort secondary fermentation;
(6) wine with dregs under the secondary carries out clarifying treatment;
(7) carry out the composition modulation after the filtration;
(8) get finished acid pomegranate extra dry red wine behind the sterilization, packing is put in storage or is gone on the market.
6, the method for making of pomegranate full juice fermented wine according to claim 7, it is characterized in that the operation of squeezing the juice in (1) step, peeling taking-up seed presses again in advance, and the weight ratio of sour fruit of Pomegranate and Sweet fruit of Pomegranate is respectively with 0: 100%, 100%: 0 and 90-50%: 10-50%.
7, the method for making of pomegranate full juice fermented wine according to claim 5, the zymic method for making that it is characterized in that for (3) step is to get in the bad fruit juice of wine behind bad fruit of wine on the open-air sour fruit of Pomegranate tree or the breach to gather the wild yeast bacterial classification, sour fruit of Pomegranate fruit juice with 100% is cultivated, temperature is 25-28 ℃, the back quality strains of purifying is repeatedly cultivated the instructionization of purifying, therefrom choose quality strains and plant, preserve standby in the test tube slant nutrient agar.
8, the method for making of pomegranate full juice fermented wine according to claim 5, the time that it is characterized in that the distiller's wort secondary fermentation of (5) step is more than 1 year, temperature is 15-20 ℃, fermentation is carried out in containers such as bucket, jar, throw out and high fermentation liquid is isolating, and to fall bucket be 20-27 days at 3 months at interval, the back was 30 to 40 days in 3 months, and each bucket all adds the sulfurous acid sterilization by 2g/L.
9, the method for making of pomegranate full juice fermented wine according to claim 5, it is characterized in that being base-material with sour fruit of Pomegranate extra dry red wine, Sweet fruit of Pomegranate extra dry red wine and mixing extra dry red wine respectively, get sour fruit of Pomegranate spirits, Sweet fruit of Pomegranate spirits respectively and mix spirits through the distillation of multistage distillation device, degree wine all is controlled at 40-70 degree (V/V).
10, the method for making of pomegranate full juice fermented wine according to claim 5 is characterized in that the wine degree of pomegranate spirits is controlled at 40-68 degree (V/V).
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102076A (en) * | 2010-12-30 | 2011-06-22 | 山东轻工业学院 | Brewing technology of pomegranate ice wine |
| CN102140404A (en) * | 2011-01-19 | 2011-08-03 | 耿福能 | Preparation method for pomegranate wine |
| CN102690745A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pomegranate juice fermentation |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN106281835A (en) * | 2015-05-22 | 2017-01-04 | 王文亮 | Fruit health promoting wine |
| CN107151588A (en) * | 2017-05-22 | 2017-09-12 | 蚌埠市涂山村富民石榴专业合作社 | A kind of nutrition fermentation pomegranate wine of unique flavor |
| CN107488565A (en) * | 2017-10-22 | 2017-12-19 | 北京与果酒业有限公司 | A kind of pomegranate fruit fruit wine and its brewing method |
| CN107557237A (en) * | 2017-11-02 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of Pomegranate Fruit Wine |
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2009
- 2009-05-28 CN CNA2009100945344A patent/CN101586066A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102076A (en) * | 2010-12-30 | 2011-06-22 | 山东轻工业学院 | Brewing technology of pomegranate ice wine |
| CN102140404A (en) * | 2011-01-19 | 2011-08-03 | 耿福能 | Preparation method for pomegranate wine |
| CN102140404B (en) * | 2011-01-19 | 2013-01-16 | 耿福能 | Preparation method for pomegranate wine |
| CN102690745A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pomegranate juice fermentation |
| CN103289858A (en) * | 2013-05-11 | 2013-09-11 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN103289858B (en) * | 2013-05-11 | 2014-09-24 | 青海圣烽生物技术开发有限公司 | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof |
| CN106281835A (en) * | 2015-05-22 | 2017-01-04 | 王文亮 | Fruit health promoting wine |
| CN107151588A (en) * | 2017-05-22 | 2017-09-12 | 蚌埠市涂山村富民石榴专业合作社 | A kind of nutrition fermentation pomegranate wine of unique flavor |
| CN107488565A (en) * | 2017-10-22 | 2017-12-19 | 北京与果酒业有限公司 | A kind of pomegranate fruit fruit wine and its brewing method |
| CN107557237A (en) * | 2017-11-02 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of Pomegranate Fruit Wine |
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Application publication date: 20091125 |