CN101812391B - Method for brewing emblic leafflower fruit wine - Google Patents
Method for brewing emblic leafflower fruit wine Download PDFInfo
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- CN101812391B CN101812391B CN201010160538A CN201010160538A CN101812391B CN 101812391 B CN101812391 B CN 101812391B CN 201010160538 A CN201010160538 A CN 201010160538A CN 201010160538 A CN201010160538 A CN 201010160538A CN 101812391 B CN101812391 B CN 101812391B
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Abstract
The invention relates to a method for brewing emblic leafflower fruit wine, and belongs to the field of food and health-care products. The technical problem to be solved is to provide a brand-new process for preparing the emblic leafflower fruit wine. The brewing method comprises the following steps of: A, preparing the emblic leafflower fruit into emblic leafflower fruit clear juice, wherein the sugar concentration is adjusted to be 15 to 25 percent and the acidity is adjusted to be 4 to 8 g/L; and B, adding emblic leafflower fruit fermentation stock solution into the emblic leafflower fruit clear juice to perform fermentation for 80 to 170 days at the temperature of between 8 and 24 DEG C to obtain the emblic leafflower fruit wine, wherein the emblic leafflower fruit fermentation stock solution is obtained by adding white sugar and water into the pulp of the pitted emblic leafflower fruit to perform fermentation for at least 48 hours at the constant temperature of between 20 and 24 DEG C. The brewing method has the advantages of remaining the nutritious components and functional factors of the emblic leafflower fruit and reducing the bitter taste of the emblic leafflower fruit. The emblic leafflower fruit wine has the advantages of rich nutrients, strong bouquet, fresh taste and sweet aftertaste.
Description
Technical field
The invention belongs to food, field of health care products, be specifically related to the brewing method of emblic leafflower fruit wine.
Background technology
Phyllanthus emblica is the fruit of Euphorbiaceae phyllanthus plant phyllanthus emblica (Phyllanthus emblica L), another name phyllanthus emblica, olive (Sichuan), Yunnan olive (Yunnan), Chinese olive etc.Tang Materia Medica is referred to as emblic leafflower fruit, emblic, " southern vegetation shape " meaning " leaf is thin, seemingly closes dusk, and is brightly yellowish; food is like Lee, and the bluish yellow look is examined circle and done six or seven ribs, the bitter first ,sweet later of food "; Compendium of Material Medica is referred to as Buddhist nunnery and rubs character used in proper names and in rendering some foreign names really, is loaded with " its flavor just food is pained, and a good while is sweeter, so say emblic ".
Phyllanthus emblica be a kind of ten minutes unique be grown in Chinese subtropics, the geographic deciduous tree in tropical some areas, particularly dry-hot valley or shrub resource plant.The phyllanthus emblica resource of China is very abundant, and the main producing region is distributed in all economize (districts), south, and like Yunnan, Sichuan, Guizhou, Guangxi, Guangdong, Fujian, Hainan, Taiwan, wherein the output with Fujian, Yunnan two provinces is maximum.In dry-hot valley area, China Jinsha jiang River, the distributing natural community of phyllanthus emblica of big area.Phyllanthus emblica is nutritious, mineral materials such as pulp inner protein, glucide, fat, vitamins C and calcium, phosphorus, iron, and wherein ascorbic content is 10 times of apple, pears, peach 5 times, its calcium content is also very high, and is prone to be absorbed by the body.But the phyllanthus emblica resource does not form scale development, mainly still is used to eat raw, but heavier because of its mouthfeel astringent taste, consumption is less, causes a large amount of plant resources wastes.
The report that phyllanthus emblica is developed into fruit wine, fruit juice is also arranged in recent years.[food and fermentation industries,, the 29th volume, the 12nd phase, P105-160 in 2003] reported the Kiwifruit emblic leafflower fruit wine so that Kiwi fresh fruit is squeezed the juice afterwards and the mediation of phyllanthus emblica vat liquor is processed like " development of Kiwifruit emblic leafflower fruit wine ".Disclose a kind of Yunnan olive fruit wine like CN1389562A, it is by fresh olive fruit juice and white sugar syrup, yeast crowd mixed fermentation and get; Can also in process for preparation, add must; Or Yunnan olive fresh fruit is broken, squeeze the juice, remove colloid, add pure grain wine then, syrup is blent, the normal temperature ageing gets final product; Also reported processing allotment wine in the Yunnan olive fruit juice adding wine.
But above-mentioned fruit wine or fruit juice exist taste sour and astringent; Long-term storage is prone to generate deposition, and it is slow to play ferment, and assorted bacterium is prone to defectives such as growth; The contriver of present technique is to above-mentioned defective; Provide a kind of brand-new preparation method to prepare emblic leafflower fruit wine, brought into play the nutritive value and the pharmaceutical use of phyllanthus emblica to greatest extent, for the deep processing phyllanthus emblica provides a kind of brand-brand-new way.
Summary of the invention
The technical problem that the present invention solved provides a kind of brand-new brewing method and is used to prepare emblic leafflower fruit wine, nutritious abundant, aroma is strong, taste is salubrious, aftertaste the is sweet advantage of this drinking utensils.Particularly, this brewing method is accomplished by following steps:
A, phyllanthus emblica is processed the clear juice of phyllanthus emblica, being adjusted to sugared concentration is 15-25%, and adjustment acidity is 4-8g/L;
B, in the clear juice of phyllanthus emblica, add the phyllanthus emblica fermenation raw liquid and ferment, under 8-24 ℃ temperature, fermented 80-170 days, promptly get emblic leafflower fruit wine;
Wherein, the phyllanthus emblica fermenation raw liquid is a phyllanthus emblica spontaneous fermentation gained, and particularly, this fermenation raw liquid is that the phyllanthus emblica pulp after the stoning is added white sugar and water, in 20-24 ℃ constant temperature bottom fermentation 48h gained at least.
Wherein, the blending ratio of phyllanthus emblica pulp, zero(ppm) water, white sugar is: phyllanthus emblica pulp 100-300g, zero(ppm) water 200-600ml, white sugar 2-12g;
Further: the blending ratio that preferred phyllanthus emblica pulp, zero(ppm) water, white sugar are pressed is: pulp 200g, zero(ppm) water 400ml, white sugar 6g; Preferred 22 ℃ of constant temperature.
Wherein, the fermenting process of step B comprises the steps:
1) primary fermentation: add the phyllanthus emblica fermenation raw liquid (being the volume ratio of phyllanthus emblica fermenation raw liquid and the clear juice of phyllanthus emblica) of 2-5%v/v, temperature control 18-24 ℃, agitation as appropriate was fermented 7-14 days, to the wine degree be the 10-11 degree, residual sugar 8-10g/L;
2) secondary fermentation: primary fermentation is removed the wine pin after finishing, and tank switching is that residual sugar is below 4g/L more than 11 degree 14-18 ℃ of fermentation 7-14 days to the wine degree;
3) ageing: after secondary fermentation finished, tank switching went into to deposit the wine jar, and temperature control 8-14 ℃, airtight, ageing 70-140 days, promptly get emblic leafflower fruit wine.
In the steps A, it is that phyllanthus emblica is removed nuclear, is broken into pulp shape, clarification, squeezing that phyllanthus emblica is processed the clear juice of phyllanthus emblica, filters the back gained.
Particularly, can adopt following steps to accomplish:
A, phyllanthus emblica is removed nuclear, fragmentation; Wherein, said being broken for: the weight ratio that adds pure water to raw material phyllanthus emblica and water is 1: 3-5, fine crushing achievement pulpous state again;
B, clarification; Particularly, in the phyllanthus emblica pulp that steps A obtains, add 30-100ppm sulfurous acid, the 100-500ppm polygalacturonase leaves standstill;
C, squeezing, the clear juice of filtering phyllanthus emblica.
During the pre-treatment phyllanthus emblica, sorting should be selected phyllanthus emblica fresh, any surface finish; Its fruit surface cleaned up clearly can remove nuclear, break process.
Use nutrition and functional factor that the inventive method brewing method can keep phyllanthus emblica, can reduce the bitter taste of phyllanthus emblica again, it is nutritious, comprehensive that zythepsary gets emblic leafflower fruit wine; Because the nutritive ingredient in the fruit wine is all dissolved, eat pulp relatively and directly, be easier to absorption of human body; Aspect mouthfeel, it is strong to have aroma, and taste is salubrious, the advantage that aftertaste is sweet.
Embodiment
Below through to the description of specific embodiment of the invention explanation but do not limit the present invention.
Prior art is the disclosed Yunnan olive fruit wine of CN1389562A.This fruit juice wine is that the Yunnan olive is directly carried out fragmentation, can the fruit stone of Yunnan olive fruit is broken together, and make composition wherein get into fruit juice; Because the olive fruit stone contains grease, compositions such as tannic acid, the direct fermentation meeting causes the fruit wine taste sour and astringent; And be unfavorable for the clarification of fruit wine, the then first stoning of the present invention is broken again, can avoid the fruit wine taste sour and astringent; And fruit wine clarity is high, and prolonged storage is not prone to deposition.It is 12-18 ℃ that this Yunnan olive fruit wine plays the ferment temperature, yeast fermentation difficulty comparatively under this temperature, and it is slow to play ferment, and assorted bacterium grows easily, causes that fruit wine infects, and the present invention's starting temperature of fermenting is higher, and it is short to play the ferment time, can reduce the time of varied bacteria growing; What this Yunnan olive fruit wine adopted is the mixed solution of fruit wine yeast and yeast saccharomyces cerevisiae, and the present invention adopts the phyllanthus emblica fermenation raw liquid, can better adapt to the fermentation of phyllanthus emblica, and the alcohol production rate of the fruit wine that fermentation generates is higher, and mouthfeel is softer, and volatile acid is lower.
The present invention provides a kind of brand-new technology to be used to brewage emblic leafflower fruit wine on this basis.Particularly, the brewing method of preparation emblic leafflower fruit wine is accomplished by following steps:
A, phyllanthus emblica is processed the clear juice of phyllanthus emblica, being adjusted to sugared concentration is 15-25%, and adjustment acidity is 4-8g/L;
B, in the clear juice of phyllanthus emblica, add the phyllanthus emblica fermenation raw liquid and ferment, under 8-24 ℃ temperature, fermented 80-170 days, promptly get emblic leafflower fruit wine;
Wherein fermentation comprises the steps:
1) primary fermentation: add the phyllanthus emblica fermenation raw liquid of 2-5%v/v (preferred 5%v/v), temperature control 18-24 ℃, agitation as appropriate was fermented 7-14 days, and the wine degree is the 10-11 degree, residual sugar 8-10g/L;
2) secondary fermentation: primary fermentation is removed the wine pin after finishing, and tank switching continues 14-18 ℃ of fermentation 7-14 days, and the wine degree is that residual sugar is below 4g/L more than 11 degree;
3) ageing: after secondary fermentation finished, tank switching went into to deposit the wine jar, and temperature control 8-14 ℃, airtight, ageing 70-140 days, promptly get emblic leafflower fruit wine.
The phyllanthus emblica fermenation raw liquid is a phyllanthus emblica spontaneous fermentation gained, spontaneous fermentation behind phyllanthus emblica pulp adding white sugar after the stoning soon and the water.Particularly, this fermenation raw liquid is by following method preparation:
A, get phyllanthus emblica, after stoning, the fragmentation, with phyllanthus emblica pulp, zero(ppm) water, white sugar by following mixed: phyllanthus emblica pulp 100-300g, zero(ppm) water 200-600ml, white sugar 2-12g;
B, place 20-24 ℃ constant temperature bottom fermentation 48h at least.
Further: the blending ratio that phyllanthus emblica pulp, zero(ppm) water, white sugar are pressed is: pulp 200g, zero(ppm) water 400ml, white sugar 6g; Preferred 22 ℃ of constant temperature.
Preparing method of the present invention adopts fermenation raw liquid fermentation, and than the disclosed zymotechnique of patent documentation CN1389562A, it is fast to have had a ferment, the advantage that varied bacteria growing is less.Temperature control 18-24 ℃, make fermenting process carry out comparatively smooth, lower temperature and can make fermentation slowly; Fermentation time is oversize, and fermentation is ended easily, and fermentation not exclusively; Higher temperature then fermenting speed is too fast, and fermentation is difficult for thoroughly, and residual sugar is higher; The primary fermentation time was controlled at 7-14 days simultaneously, compared 28 days among the patent documentation CN1389562A, and the production cycle is shorter; Simultaneously, finish the back at primary fermentation and can improve fermentation efficiency except that wine pin, tank switching.In the secondary fermentation process, sugar residual in the former wine continues conversion, and is lower owing to leavening temperature simultaneously, ferment slowly, and the sedimentation gradually of other pulps, it is wine mud that secondary fermentation end back formation precipitates, and wine is progressively clarified.After secondary fermentation finished, tank switching was removed wine mud, avoided fruit wine to produce peculiar smell.Depositing wine jar low-temp storage, can produce the ageing effect, carry out redoxomorphism slowly, and impel alcoholic acid esterification, make the association of second alcohol and water in order and arrange, make the taste of wine become soft, more perfect on the local flavor.
In the steps A, regulate sugared concentration and be in order to control the wine degree of fermentation fruit wine, regulating acidity is in order to control the pH value of fermented juice, to make it to adapt to the growth of phyllanthus emblica special yeast, particularly, can adopting sucrose, glucose or tartrate to regulate sugared concentration and acidity.
During the pre-treatment phyllanthus emblica, the appropriate to the occasion selection of sorting is fresh, the phyllanthus emblica of any surface finish; Its fruit surface cleaned up clearly can remove nuclear, break process.
Wherein in the steps A phyllanthus emblica being processed the clear juice of phyllanthus emblica is accomplished by following steps:
A, phyllanthus emblica is removed nuclear, fragmentation; Wherein, said to be broken for the weight ratio that adds pure water to raw material phyllanthus emblica (promptly remove nuclear before phyllanthus emblica) and water be 1: 3-5 is broken into the pulp shape again;
B, clarification; Particularly, in the phyllanthus emblica pulp that step a obtains, add 30-100ppm sulfurous acid, the 100-500ppm polygalacturonase leaves standstill;
C, squeezing, the clear juice of filtering phyllanthus emblica.
Phyllanthus emblica is processed among the step a of the clear juice of phyllanthus emblica, what of amount of water are directly relevant with the mouthfeel and the color and luster of fermentation fruit wine, if water addition ratio is too high, above 1: 5, then the fruit wine mouthfeel was flat, and color and luster is more shallow, loses temptation property; And water addition ratio is low excessively, and then the phyllanthus emblica fruit juice concn is too high, and fruit wine acidity is big, is difficult for fermentation, and the fruit wine prolonged preservation is prone to produce deposition.
Phyllanthus emblica is processed among the step b of the clear juice of phyllanthus emblica; When clarification, used sulfurous acid also plays clear juice simultaneously except sterilization; Increase fruit juice acidity; Prevent the effect of fruit juice oxidation, also help the dissolving of composition such as pigment, inorganic salt in the phyllanthus emblica, increase the content of extract and the colourity of fruit wine.But the excessive interpolation of sulfurous acid can suppress zymic grows, and crosses at least unable to get up to the purpose of bacteria growing inhibiting.Polygalacturonase is lower than 100ppm can not play the purpose of decomposing fruit juice, and fruit juice is than thickness, is difficult for filtering and filtrates lessly, surpasses 500ppm and then can not make clarifying effect better, only can waste polygalacturonase.
Be to adopt in the explanation zymotechnique of the present invention the beneficial effect of phyllanthus emblica fermenation raw liquid, with the contrast of fermenting of phyllanthus emblica fermenation raw liquid and yeast commonly used.Used contrast yeast is a commercially available Angel board wine yeast (Hubei Angel Yeast Co.,Ltd, product standard Q/YB.102.05), with reference to following prepared, contrasts the indexs such as mouthfeel, color and luster of gained emblic leafflower fruit wine then.
(1) phyllanthus emblica is removed nuclear,, be broken into the pulp shape again for the weight ratio that adds pure water to raw material phyllanthus emblica (promptly remove nuclear before phyllanthus emblica) and water is 1: 4;
(2) clarification; Particularly, in the phyllanthus emblica pulp that step a obtains, add 100ppm sulfurous acid, the 500ppm polygalacturonase leaves standstill;
(3) squeezing, the clear juice of filtering phyllanthus emblica;
(4) get the clear juice of phyllanthus emblica, being adjusted to sugared concentration is 20%, and adjustment acidity is 8g/L;
(5) fermentation;
1) primary fermentation: (the phyllanthus emblica fermenation raw liquid adds 5%v/v, 3.5%v/v, 2%v/v respectively to add phyllanthus emblica fermenation raw liquid or Angel Yeast; Angel Yeast inoculum size 0.1%), temperature control 18-24 ℃, agitation as appropriate; Ferment 10 days to the wine degree be the 10-11 degree, residual sugar 8-10g/L;
2) secondary fermentation: primary fermentation is removed the wine pin after finishing, and it was that residual sugar is below 4g/L more than 11 degree to the wine degree in 14 days that tank switching continues 14-18 ℃ of fermentation;
3) ageing: after secondary fermentation finished, tank switching went into to deposit the wine jar, and temperature control 8-14 ℃, airtight, ageing 70 days promptly gets emblic leafflower fruit wine.Contrast above-mentioned four batches of phyllanthus emblicas then, the result sees table 1.
Table 1
| Fermentation condition | The wine degree | Ethanol production (unit wine degree consumes sugared g) | Mouthfeel | Color and luster | Volatile acid (g/L) |
| Fermenation raw liquid (5%v/v) | 9.1 | ?16.7 | Soft, aftertaste Hui Tian | Limpid, light yellow look | 0.56 |
| Fermenation raw liquid (3.5%v/v) | 8.5 | ?17.3 | Softer, aftertaste Hui Tian | Limpid, light yellow | 0.70 |
| Fermenation raw liquid (2%v/v) | 7.9 | ?17.9 | Astringent taste is heavier, aftertaste has back sweet taste | Limpid, faint yellow | 0.77 |
| Yeast (Angel board) | 8.3 | ?17.6 | Softer, an astringent taste, aftertaste Hui Tian are arranged | Limpid, light yellow | 0.65 |
Through the contrast experiment, can know that fermenation raw liquid can better adapt to the fermentation of phyllanthus emblica, the alcohol production rate of fermentation gained fruit wine is higher than Angel Yeast, and mouthfeel is softer, the color and luster more beautiful, volatile acid is lower.
What provide below that three preparation embodiment explain emblic leafflower fruit wine of the present invention brewages preparation technology in detail.
Embodiment 1
With manual work phyllanthus emblica is really carried out sorting, and clean up, broken in the phyllanthus emblica input coarse breaking machine with 100Kg, carry out the manual sorting then and remove removal core, add the 300kg pure water again, behind the input fine crushing crusher machine, get the phyllanthus emblica pulp.Add 30ppm sulfurous acid, the 100ppm polygalacturonase left standstill 24 hours, dropped into squeezing machine, crossed and filtered 300kg phyllanthus emblica subsider juice; Add sucrose to sugared concentration 15%, adding citric acid adjustment acidity is 4g/L, adds phyllanthus emblica fermenation raw liquid 6L, 18 ℃ of temperature controls, agitation as appropriate; Fermented 7 days, and removed the wine pin, tank switching continues fermentation 7 days, after secondary fermentation finishes, and tank switching; Go into to deposit the wine jar, 14 ℃ of temperature controls, airtight, ageing 70 days promptly gets emblic leafflower fruit wine 280kg.Packing gets final product.
Embodiment 2
With manual work phyllanthus emblica is really carried out sorting, and clean up, broken in the phyllanthus emblica input coarse breaking machine with 100Kg, carry out the manual sorting then and remove removal core, add the 400kg pure water again, behind the input fine crushing crusher machine, get the phyllanthus emblica pulp.Add 65ppm sulfurous acid, the 300ppm polygalacturonase left standstill 24 hours, dropped into squeezing machine, crossed and filtered 380kg phyllanthus emblica subsider juice; Add sucrose to sugared concentration 20%, adding citric acid adjustment acidity is 6g/L, adds phyllanthus emblica fermenation raw liquid 10L, 20 ℃ of temperature controls, agitation as appropriate; Fermented 10 days, and removed the wine pin, tank switching continues fermentation 10 days, after secondary fermentation finishes, and tank switching; Go into to deposit the wine jar, 10 ℃ of temperature controls, airtight, ageing 100 days promptly gets emblic leafflower fruit wine 330kg.Packing gets final product.
Embodiment 3
With manual work phyllanthus emblica is really carried out sorting, and clean up, broken in the phyllanthus emblica input coarse breaking machine with 100Kg, carry out the manual sorting then and remove removal core, add the 500kg pure water again, behind the input fine crushing crusher machine, get the phyllanthus emblica pulp.Add 100ppm sulfurous acid, the 500ppm polygalacturonase left standstill 24 hours, dropped into squeezing machine, crossed and filtered 460kg phyllanthus emblica subsider juice; Add sucrose to sugared concentration 25%, adding citric acid adjustment acidity is 8g/L, adds phyllanthus emblica fermenation raw liquid 20L, 24 ℃ of temperature controls, agitation as appropriate; Fermented 14 days, and removed the wine pin, tank switching continues fermentation 14 days, after secondary fermentation finishes, and tank switching; Go into to deposit the wine jar, 8 ℃ of temperature controls, airtight, ageing 140 days promptly gets emblic leafflower fruit wine 400kg.Packing gets final product.
Claims (4)
1. the brewing method of emblic leafflower fruit wine, it is characterized in that: it is to be accomplished by following steps:
A, phyllanthus emblica is processed the clear juice of phyllanthus emblica, being adjusted to sugared concentration is 15-25%, and adjustment acidity is 4-8g/L;
B, in the clear juice of phyllanthus emblica, add the phyllanthus emblica fermenation raw liquid and ferment, under 8-24 ℃ temperature, fermented 80-170 days, promptly get emblic leafflower fruit wine;
Wherein:
The clear juice of the described phyllanthus emblica of steps A is that phyllanthus emblica is removed nuclear, adds water and be broken into pulp shape, clarification, squeezing, filters the back gained; The weight ratio that adds water to raw material phyllanthus emblica and water when adding the water fragmentation is 1: 3-5; Said clarification is meant and in the phyllanthus emblica pulp, adds 30-100ppm sulfurous acid that the 100-500ppm polygalacturonase leaves standstill;
The described phyllanthus emblica fermenation raw liquid of step B is that the phyllanthus emblica pulp after the stoning adds white sugar and water, in 20-24 ℃ constant temperature bottom fermentation 48h gained at least; During preparation phyllanthus emblica fermenation raw liquid, phyllanthus emblica pulp, zero(ppm) water, white sugar are pressed following mixed: phyllanthus emblica pulp 100-300g, zero(ppm) water 200-600ml, white sugar 2-12g;
The described fermentation of step B comprises the steps:
1) primary fermentation: add the phyllanthus emblica fermenation raw liquid of 2-5%v/v in the clear juice of phyllanthus emblica, temperature control 18-24 ℃, fermented 7-14 days, to the wine degree be the 10-11 degree, residual sugar 8-10g/L;
2) secondary fermentation: primary fermentation is removed the wine pin after finishing, and tank switching is that residual sugar is below 4g/L more than 11 degree 14-18 ℃ of fermentation 7-14 days to the wine degree;
3) ageing: after secondary fermentation finished, tank switching went into to deposit the wine jar, and temperature control 8-14 ℃, airtight, ageing 70-140 days, promptly get emblic leafflower fruit wine.
2. the brewing method of emblic leafflower fruit wine according to claim 1 is characterized in that, during preparation phyllanthus emblica fermenation raw liquid, the blending ratio of phyllanthus emblica pulp, zero(ppm) water, white sugar is: pulp 200g, zero(ppm) water 400ml, white sugar 6g.
3. the brewing method of emblic leafflower fruit wine according to claim 1 is characterized in that, the fermentation constant temperature of the described phyllanthus emblica fermenation raw liquid of preparation process B is 22 ℃.
4. the brewing method of emblic leafflower fruit wine according to claim 1 is characterized in that, before phyllanthus emblica removes nuclear, earlier phyllanthus emblica is carried out sorting, cleaning.
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| CN103937644A (en) * | 2014-05-14 | 2014-07-23 | 墨江酒江酒业有限公司 | Yunnan olive wine and preparation method thereof |
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| CN104621554A (en) * | 2014-10-31 | 2015-05-20 | 云南天启生物科技有限公司 | Preparation method of natural emblic leafflower fruit nutrient solution |
| CN104804940B (en) * | 2015-04-16 | 2017-01-18 | 陕西师范大学 | Multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and preparation method of low-alcohol wine |
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| CN109234111A (en) * | 2017-07-11 | 2019-01-18 | 罗旭 | Emblic fruit wine and preparation method thereof |
| CN107744079B (en) * | 2017-09-28 | 2020-12-25 | 华侨大学 | Preparation method of phyllanthus emblica fermented flavor beverage |
| CN107841410A (en) * | 2017-11-16 | 2018-03-27 | 中国林业科学研究院资源昆虫研究所 | A kind of emblic fermented wine and preparation method thereof |
| CN115287141A (en) * | 2022-08-19 | 2022-11-04 | 丽江山谷果业有限公司 | Flavor-improved Yunnan olive brandy and preparation method thereof |
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