CN102191147B - Cornus officinalis fruit wine and preparation method thereof - Google Patents

Cornus officinalis fruit wine and preparation method thereof Download PDF

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Publication number
CN102191147B
CN102191147B CN 201010128879 CN201010128879A CN102191147B CN 102191147 B CN102191147 B CN 102191147B CN 201010128879 CN201010128879 CN 201010128879 CN 201010128879 A CN201010128879 A CN 201010128879A CN 102191147 B CN102191147 B CN 102191147B
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wine
fermentation
days
primary fermentation
fruit
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CN102191147A (en
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罗铁柱
李宏涛
秦荣泰
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DANFENG COUNTY SHANGSHAN RED WINE Co Ltd
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DANFENG COUNTY SHANGSHAN RED WINE Co Ltd
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Abstract

The invention relates to a Cornus officinalis fruit wine and a preparation method thereof. Raw materials of the Cornus officinalis fruit wine comprise dried Cornus officinalis fruit flesh, Medlar, Licorice, Epimeddium, Radix Astragali, Chinese magnoliavine, Chinese dates, white sugar and purified water. The preparation method comprises putting the dried Cornus officinalis fruit flesh, the above Chinese medicinal materials and sugar solution prepared by the white sugar and the purified water into a fermentation cylinder, carrying out a dry yeast inoculation in the fermentation cylinder to carry out primary fermentation with stirring well to obtain primary fermentation products, feeding the peeled primary fermentation products into the fermentation cylinder to carry out after-fermentation, when the after-fermentation is finished, collecting fermentation liquor from the fermentation cylinder to put the fermentation liquor into a wine clarification tank for clarification of the fermentation liquor, wherein during the clarification, the fermentation liquor and additives are stirred well and then are sealed and stand for multiple days, segregating pure mellow wine produced by the clarification and wine dregs, putting the pure mellow wine into a clean stainless steel tank, controlling and adjusting physical and chemical indexes comprising a sugar degree, an acid degree and an alcoholic degree for the pure mellow wine to make the physical and chemical indexes meet standards, wherein sweet wine has an alcoholic degree of 9% to 12% (v/v), and carrying out a low temperature brewing process on the pure mellow wine having the physical and chemical indexes standardized to obtain Cornus officinalis sweet fruit wine.

Description

Cornel fruit wine and preparation method thereof
Technical field
Content of the present invention belongs to the preparing technical field of drinks drink, relate to a kind of with the skunk bush be main raw material brewage drink fruit wine and preparation method thereof.
Background technology
Skunk bush (Cornus officinalis) is the xylophyta that extensively originates in ground such as China Shaanxi, Zhejiang, Anhui, Henan, Sichuan, Shanxi.According to modern chemical analysis; Skunk bush contains effective constituents such as the stronger cornin of physiologically active, tartrate, gallic acid, oxysuccinic acid, resin, tannin and multivitamin; Have enhancing immunity, anti-inflammatory, pharmacological action such as antibiotic; Its function tonifies the liver and kidney, puckery essence is taken off admittedly, disease such as can cure mainly under dizzy tinnitus, soreness of waist and knee joint, impotence and seminal emission, enuresis frequent micturition, the uterine bleeding band, profuse sweating collapse, interior heat are quenched one's thirst, and is rare traditional Chinese medicine simply commonly used in the tcm clinical practice.
The cornel fruit wine that occurs in the market has two kinds: a kind of is to be raw material with the skunk bush dry fruit, adds other Chinese medicinal materialss, blends production with soaking in Chinese liquor; The 2nd, be raw material with the fresh dogwood fruits, add starch material fermentative prodn such as rice, glutinous rice.Though the cornel fruit wine that the above-mentioned soaking in Chinese liquor method of blending is produced has kept drug effect, mouthfeel is relatively poor, can not adapt to the diversified demand of drinking of human consumer, and its quality guaranteed period is short, precipitates easily and produces objectionable impurities such as cotton-shaped gelling thing; Though it is better to add the cornel fruit wine mouthfeel of starch based fermentative prodn such as rice, long quality-guarantee period has reduced drug effect, does not reach the purpose of health care, and in addition, pure fresh fruit fermentation receives season limit, can not satisfy the requirement of fruit wine production whole year production, and plant factor is low.
Summary of the invention
The objective of the invention is to the problem that prior art exists is solved, provide a kind of with skunk bush dry fruit meat is that the mouthfeel of main raw material fermented soy is good, long quality-guarantee period and health properties are good cornel fruit wine and preparation method thereof.
Be used to realize that the technical solution of foregoing invention purpose is such: the alcoholic strength v/v of per 1000 weight unit is that 9%~12% cornel fruit wine adopts following identical weight unit proportion raw material to process through mixed fermentation brewing,
Skunk bush dry fruit meat 800~1000, matrimony vine 25~35,
Radix Glycyrrhizae 25~35, Herba Epimedii 70~90,
The Radix Astragali 10~15, fresh Chinese magnoliavine fruit 30~100,
Stoning date 5~10, white sugar 180~220,
Pure water 1200~1500;
The method that is used to prepare this cornel fruit wine comprises following process step:
A. the white sugar of 80~220 weight unit is added in the pure water of 1200~1500 weight unit and process liquid glucose, will go skunk bush dry fruit behind the seed, Chinese medicinal materials matrimony vine, Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali, shizandra berry, date to clean sterilization back impurity elimination (wherein Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali are pulverized back gauze packing) respectively, incorporate skunk bush dry fruit, Chinese medicinal materials and liquid glucose into stainless steel fermentor tank inoculation dry yeast and carry out Primary Fermentation; Per 1000 weight unit liquid glucoses inoculation dry yeast amount is 0.2~0.3 weight unit; (being that every metric ton liquid glucose inoculation dry yeast amount is 200~300 grams), and evenly stir, the sulfurous gas antioxygen of 30~55ppm increased simultaneously by every liter of liquid glucose; Primary Fermentation was carried out 10~15 days; Leavening temperature is controlled at 20~25 ℃, during every day stir each 30 minutes 1~3 time; Treat that Primary Fermentation is vigorous, when leavening temperature reaches 30~35 ℃; Continue fermentation 6~8 days, treat that residual sugar is lower than 4g/L after, obtain alcoholic strength v/v and reach 9%~12% Primary Fermentation material;
The pericarp of the skunk bush dry fruit after b. Primary Fermentation finishes in the rapid separation Primary Fermentation material, Chinese medicinal materials matrimony vine, shizandra berry, date is pulled Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali that gauze is packed out, and the material after will removing the peel is then sent into the stainless steel fermentor tank and carried out secondary fermentation; The secondary fermentation temperature is controlled at 20~25 ℃; Time is 30 days~35 days, treats that fermentation finished thoroughly1 is static, when no longer bubbling, fermented liquid is inserted except that clarifying in the wine jar; Fermented liquid per ton adds egg-white powder 50~200 grams and bentonite 0.2~0.8 gram during clarification; Stirred the back sealing and standing 30~60 days, and separated pure mellow wine and wine pin afterwards, pure mellow wine juice is contained in prior in the stainless cylinder of steel that cleans and sterilize;
C. during the fermentation; Through Instrument measurings such as saccharimeter, ethanol concn appearance, fruit wine densitometer, acidity test appearance, alcohol (ethanol) refractometers; Sugar, acid, the wine physical and chemical index composition of the pure mellow wine of control adjustment in time juice make it to reach standard value sugariness wine alcoholic strength v/v and are 9%~12% (total reducing sugar in glucose meter 50~80g/ liter, total acid with tartrate 4~6g/ liter);
D. wine ℃ is frozen in freezing point-5~-6 that the wine liquid after the conformance with standard are refrigerated to wine, keeps 10~15 days, thoroughly reaches clear, processes sweet type wine;
E. wine liquid that will be after freezing wine adopts 30 stainless steel plate frame filters and adds the degerming cardboard and filters, and filtration area is 12 squares;
F. the product wine after will filtering carries out can successively, plays plug, checks back vanning warehouse-in.
It is that medicine is food not only, can cures the disease but also natural green plant that can disease-prevention health that seven kinds of raw materials that constitute the present invention's prescription all belong to; They all have original medication and food therapy value separately, and each raw material cooperates the spinoff of all not having mutual hello evil, cancelling out each other.The medicinal efficacy of each material is described below.
Skunk bush: tonify the liver and kidney, puckery essence takes off admittedly;
Matrimony vine: tonifying kidney and benefiting sperm, nourish the liver to improve visual acuity blood-enriching tranquillizing, promoting production of body fluid and nourishing the lung cough-relieving;
Radix Glycyrrhizae: invigorating the spleen and replenishing QI, clearing heat and detoxicating;
Herba Epimedii: kidney invigorating and YANG supporting, dispel rheumatism strengthening the bones and tendons;
The Radix Astragali: tonifying Qi and lifting yang, diuresis protect the liver cardiac stimulant;
Shizandra berry: hold back the liver controlling nocturnal emission with astringent drugs, puckery smart antidiarrheal;
Date: tonifying spleen and stomach, supplementing QI for promoting the production of body fluid, nourishing blood to tranquillize the mind transfers battalion to defend.
Compared with prior art, technical matters of the present invention has broken through the technological difficulties of skunk bush dry fruit fermentation in the past, has formed comparatively perfect formula for a product; Become the product of several series such as skunk bush sweet wine, Liquor according to this Recipe; The drug effect that had both kept skunk bush; Reach advantages such as good mouthfeel, long quality-guarantee period (quality guaranteed period was 8 years), health be strong again, can adapt to the diversified demand of human consumer better; And the present invention directly adopts the fermentation raw material and the method for dry fruit; Opened up the prepared using time range; Broken away from " bottleneck " that pure fresh fruit fermentation receives season limit, solved the contradiction in the whole year production cycle of fresh fruit production in season and fruit wine, improved plant factor.
Embodiment
Embodiment one
1, gets 1000 kilograms of skunk bush that originate in mountain area, the Shan Nan Qinling Mountains and remove the seed dry fruit, get 30 kilograms of matrimony vines cleaning respectively after the sterilization impurity elimination, 28 kilograms of Radix Glycyrrhizaes, 85 kilograms of Herba Epimedii, 12 kilograms of Radixs Astragali, 65 kilograms of shizandra berry and 8 kilograms of stoning dates (wherein Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali are pulverized back gauze packing) simultaneously, the pure water of 210 kilograms white sugars and 1200 kilograms is mixed and made into liquid glucose; Incorporate skunk bush dry fruit, Chinese medicinal materials and liquid glucose into stainless steel fermentor tank inoculation dry yeast and carry out Primary Fermentation, every kilogram of liquid glucose inoculation dry yeast amount is 0.25 gram, increases the SO of 50ppm simultaneously by every liter of liquid glucose 2Antioxygen, Primary Fermentation carried out 15 days, and leavening temperature is controlled at 20~25 ℃; Stir every day during this time 2 times, each 30 minutes, treat that Primary Fermentation is vigorous, after leavening temperature reaches 30~35 ℃; Continue fermentation 7 days, obtain residual sugar and be lower than the Primary Fermentation material that 4g/L, alcoholic strength reach 12% (v/v) through measuring;
The pericarp of the skunk bush dry fruit after 2, Primary Fermentation finishes in the rapid separation Primary Fermentation material, Chinese medicinal materials matrimony vine, shizandra berry, date is pulled Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali that gauze is packed out, and the material after will removing the peel is then sent into the stainless steel fermentor tank and carried out secondary fermentation; The secondary fermentation temperature is controlled at 20~25 ℃; Time is 30 days, treats that fermentation finished thoroughly1 is static, when no longer bubbling, fermented liquid is inserted except that clarifying in the wine jar; Every kilogram of fermented liquid adds egg-white powder 0.12 gram and bentonite 0.0005 gram during clarification; Stirred the back sealing and standing 45 days, and separated pure mellow wine and wine pin afterwards, pure mellow wine juice is contained in prior in the clean stainless cylinder of steel that cleans and sterilize;
3, through Instrument measurings such as saccharimeter, ethanol concn appearance, fruit wine densitometer, acidity test appearance, alcohol (ethanol) refractometers; Sugar, acid, the wine physical and chemical index composition of the pure mellow wine of control adjustment in time juice make it to reach standard value sugariness wine alcoholic strength v/v and are 12% (total reducing sugar in glucose meter 70~80g/ liter, total acid with tartrate 5~6g/ liter);
4, wine ℃ is frozen in freezing point-5~-6 that the wine liquid after the conformance with standard are refrigerated to wine, keeps 10~15 days, thoroughly reaches clear, processes 1000 kilograms the sweet type wine of skunk bush;
5, wine liquid that will be after freezing wine adopts 30 stainless steel plate frame filters and adds the degerming cardboard and filters, and filtration area is 12 squares;
6, the product wine after will filtering carry out can successively, play plug, check back vanning warehouse-in.
Embodiment two
1, gets 950 kilograms of skunk bush that originate in mountain area, the Shan Nan Qinling Mountains and remove the seed dry fruit, get 32 kilograms of matrimony vines cleaning respectively after the sterilization impurity elimination, 26 kilograms of Radix Glycyrrhizaes, 80 kilograms of Herba Epimedii, 12 kilograms of Radixs Astragali, 70 kilograms of shizandra berry and 5 kilograms of stoning dates (wherein Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali are pulverized back gauze packing) simultaneously, the pure water of 200 kilograms white sugars and 1350 kilograms is mixed and made into liquid glucose; Incorporate skunk bush dry fruit, Chinese medicinal materials and liquid glucose into stainless steel fermentor tank inoculation dry yeast and carry out Primary Fermentation, every kilogram of liquid glucose inoculation dry yeast amount is 0.25 gram, increases the SO of 45ppm simultaneously by every liter of liquid glucose 2Antioxygen, Primary Fermentation carried out 15 days, and leavening temperature is controlled at 20~25 ℃; Stir every day during this time 2 times, each 30 minutes, treat that Primary Fermentation is vigorous, after leavening temperature reaches 30~35 ℃; Continue fermentation 7 days, obtain residual sugar and be lower than the Primary Fermentation material that 4g/L, alcoholic strength reach 10% (v/v) through measuring;
The pericarp of the skunk bush dry fruit after 2, Primary Fermentation finishes in the rapid separation Primary Fermentation material, Chinese medicinal materials matrimony vine, shizandra berry, date is pulled Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali that gauze is packed out, and the material after will removing the peel is then sent into the stainless steel fermentor tank and carried out secondary fermentation; The secondary fermentation temperature is controlled at 20~25 ℃; Time is 30 days, treats that fermentation finished thoroughly1 is static, when no longer bubbling, fermented liquid is inserted except that clarifying in the wine jar; Every kilogram of fermented liquid adds egg-white powder 0.12 gram and bentonite 0.0005 gram during clarification; Stirred the back sealing and standing 45 days, and separated pure mellow wine and wine pin afterwards, pure mellow wine juice is contained in prior in the clean stainless cylinder of steel that cleans and sterilize;
3, through Instrument measurings such as saccharimeter, ethanol concn appearance, fruit wine densitometer, acidity test appearance, alcohol (ethanol) refractometers; Sugar, acid, the wine physical and chemical index composition of the pure mellow wine of control adjustment in time juice make it to reach standard value sugariness wine alcoholic strength v/v and are 10% (total reducing sugar in glucose meter 60~70g/ liter, total acid with tartrate 4~6g/ liter);
4, wine ℃ is frozen in freezing point-5~-6 that the wine liquid after the conformance with standard are refrigerated to wine, keeps 10~15 days, thoroughly reaches clear, processes 1000 kilograms the sweet type wine of skunk bush;
5, wine liquid that will be after freezing wine adopts 30 stainless steel plate frame filters and adds the degerming cardboard and filters, and filtration area is 12 squares;
6, the product wine after will filtering carry out can successively, play plug, check back vanning warehouse-in.

Claims (1)

1. cornel fruit wine, the alcoholic strength v/v that it is characterized in that per 1000 weight unit are that 9%~12% cornel fruit wine adopts following identical weight unit proportion raw material to process through mixed fermentation brewing:
The method that is used to prepare this cornel fruit wine comprises following process step:
A. the white sugar of 180~220 weight unit is added in the pure water of 1200~1500 weight unit and process liquid glucose; To go skunk bush dry fruit meat behind the seed, Chinese medicinal materials matrimony vine, Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali, shizandra berry, date to clean sterilization back impurity elimination respectively, wherein Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali are pulverized back gauze packing; Incorporate skunk bush dry fruit meat, Chinese medicinal materials and liquid glucose into stainless steel fermentor tank inoculation dry yeast and carry out Primary Fermentation, per 1000 weight unit liquid glucoses inoculation dry yeast amount is 0.2~0.3 weight unit, and evenly stirs; Increase by the sulfurous gas antioxygen of 30~55ppm simultaneously by every liter of liquid glucose, Primary Fermentation was carried out 10~15 days, and leavening temperature is controlled at 20~25 ℃; Stir every day during this time 1~3 time; Each 30 minutes, treat that Primary Fermentation is vigorous, when leavening temperature reaches 30~35 ℃, continue fermentation 6~8 days; After treating that residual sugar is lower than 4g/L, obtain alcoholic strength v/v and reach 9%~12% Primary Fermentation material;
The pericarp of the skunk bush dry fruit meat after b. Primary Fermentation finishes in the rapid separation Primary Fermentation material, Chinese medicinal materials matrimony vine, shizandra berry, date is pulled Radix Glycyrrhizae, Herba Epimedii, the Radix Astragali that gauze is packed out, and the material after will removing the peel is then sent into the stainless steel fermentor tank and carried out secondary fermentation; The secondary fermentation temperature is controlled at 20~25 ℃; Time is 30 days~35 days, treats that fermentation finished thoroughly1 is static, when no longer bubbling, fermented liquid is inserted except that clarifying in the wine jar; Fermented liquid per ton adds egg-white powder 50~200 grams and bentonite 0.2~0.8 gram during clarification; Stirred the back sealing and standing 30~60 days, and separated pure mellow wine and wine pin afterwards, pure mellow wine juice is contained in prior in the stainless cylinder of steel that cleans and sterilize;
C. during the fermentation, through Instrument measuring, sugar, acid, the wine physical and chemical index composition of the pure mellow wine of control adjustment in time juice, making it to reach standard value sugariness wine alcoholic strength v/v is 9%~12%;
D. wine ℃ is frozen in freezing point-5~-6 that the wine liquid after the conformance with standard are refrigerated to wine, keeps 10~15 days, thoroughly reaches clear, processes sweet type wine;
E. wine liquid that will be after freezing wine adopts 30 stainless steel plate frame filters and adds the degerming cardboard and filters, and filtration area is 12 squares;
F. the product wine after will filtering carries out can successively, plays plug, checks back vanning warehouse-in.
CN 201010128879 2010-03-19 2010-03-19 Cornus officinalis fruit wine and preparation method thereof Expired - Fee Related CN102191147B (en)

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CN103602550B (en) * 2013-11-26 2016-10-05 青岛嘉瑞生物技术有限公司 A kind of Composite fermentation type Fructus Corni health promoting wine and production technology thereof
CN106281843A (en) * 2015-06-09 2017-01-04 翟丹云 A kind of fraises des bois returns stilbene wine and preparation technology thereof
CN105087284B (en) * 2015-09-30 2017-09-22 宋彦良 A kind of compound raspberry health preserving wine and preparation method thereof
CN105505686B (en) * 2016-01-25 2018-08-10 山东农业大学 A kind of brewing method of dry type ginger fermented wine
CN106434107A (en) * 2016-08-30 2017-02-22 洛阳师范学院 Dogwood health-care rice wine and brewing method thereof
CN107475032A (en) * 2017-10-17 2017-12-15 唐宏泉 A kind of plant composite health care type fermented wine and its production technology
CN108441383A (en) * 2018-06-05 2018-08-24 丹凤县商山红葡萄酒有限公司 A kind of lycium ruthenicum fruit wine and preparation method thereof

Citations (2)

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CN1127295A (en) * 1995-11-07 1996-07-24 傅深渊 Cornus officinalis wine and producing method
CN101491645A (en) * 2009-02-17 2009-07-29 江维克 Medicine preparation for treating diabetes and complicating disease thereof and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN1127295A (en) * 1995-11-07 1996-07-24 傅深渊 Cornus officinalis wine and producing method
CN101491645A (en) * 2009-02-17 2009-07-29 江维克 Medicine preparation for treating diabetes and complicating disease thereof and preparation method thereof

Non-Patent Citations (1)

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