CN102634427A - Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof - Google Patents
Novel grape wine made by using double-feeding and double-bacterium compound fermentation process and making method thereof Download PDFInfo
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Abstract
The invention provides novel grape wine made by using a double-feeding and double-bacterium compound fermentation process and a making method thereof. The making method comprises the following steps of: laying and airing mature grapes, and when the sugar degree of the grapes is up to 28 to 36 percent, sorting, stemming and crushing the grapes, so as to obtain grape syrup; preparing double-bacterium yeast by using wine yeast and rice wine yeast; adding the prepared double-bacterium yeast into the grape syrup for fermentation; complementing the laid and aired grapes and partial raisins of the same type with the grapes into fermented juice of which the sugar degree is reduced, increasing the degree of the fermented juice so as to gradually increase the fermented raw alcohol content, so that the final fermented alcohol content is more than or equal to 18 percent_vol, and performing post-fermentation; after the post-fermentation is finished, adding distilled grape wine and the raisins into post-fermented juice; standing and soaking for at least six months; and squeezing and separating grape peels and grape seeds from alcohol liquid, clarifying and filtering the alcohol liquid, so as to obtain the novel grape wine. The shelf life of the grape wine is stable; and the grape wine does not contain preservative, so that the safety of drinking the wine is improved.
Description
Technical field
The invention belongs to the brewing wine technical field, relate to a kind of wine, be specifically related to the novel wine that the two composite zymotechniques of bacterial classification of a kind of double-throw material are brewageed; The invention still further relates to a kind of this novel brewing method for grape wine.
Background technology
External wine developing history is long; Various in style; Except dry wine, ice wine, Liquor; Also have Rose wine, Sparkling wine, Fortified wine, Flavored wine or the like, have wine-growing kind separately, processing technology is divided into the old world that is the theme with traditional technology and is processed as the New World of theme with modern mechanicalization.
External new-world process for processing technology is used for reference in domestic wine processing mostly; Scale-up is main brewing grape with the extra dry red wine in batches; Only there is minority enterprise to use for reference external management mode gerontogeous and built the wine villa garden; But be the theme to go sightseeing basically, kind, complete processing and varietal wine from grape do not have big breakthrough.
Present commercially available dregs of grape wine degree is mostly at 8～14%vol, although adopt sterile filtration and can, still has mikrobe to exist, and shelf-lives is unstable, must add shelf stable that a certain amount of sanitas could guarantee product 24 months level.
Summary of the invention
In order to overcome the problem that exists in the above-mentioned prior art; The object of the present invention is to provide a kind of novel wine that adopts the two bacterial classification complex process brews of double-throw material; The biologically stable of shelf-lives is good; Preservative-free has reduced the toxic action of foodstuff additive such as sanitas, has improved the security of drinking.
Another object of the present invention provides a kind of above-mentioned novel brewing method for grape wine.
For realizing above-mentioned purpose, the technical scheme that the present invention adopted is: the novel wine that the two composite zymotechniques of bacterial classification of a kind of double-throw material are brewageed, do not contain sanitas, and shelf stable, this novel wine adopts following technology to brewage and forms:
Step 1: pluck sophisticated grape, airing, when the grape pol of airing reached 28%～36%, sorting, destemming, fragmentation obtained the grape juice;
By mass percentage, get wine yeast 30%～70% and yellow wine yeast 30%～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2%～5% of a grape juice, ferments;
Step 3: when the pol of fermentation juice reduces to 10%～18%; Mend in the step 1 pol after the airing reach 28%～36% grape and with the raisin of this grape with kind; Make the pol of fermentation juice rise to 20%～30%, make final fermented wine precision >=18%vol, get into the back ferment;
Step 4: when the back ferment finishes; The raisin that in the ferment juice of back, add wine liquor and the used kind of step 3 respectively; Add the wine liquor volume be 5%～30% of back ferment juice volume; Add raisin volume for 5%～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel wine.
Another technical scheme that the present invention adopted is: a kind of above-mentioned novel brewing method for grape wine, specifically carry out according to the following steps:
Step 1: pluck sophisticated grape, airing, when the grape pol of airing reached 28%～36%, sorting, destemming, fragmentation obtained the grape juice;
By mass percentage, get wine yeast 30%～70% and yellow wine yeast 30%～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2%～5% of a grape juice, ferments;
Step 3: when the pol of fermentation juice reduces to 10%～18%; Mend in the step 1 pol after the airing reach 28%～36% grape and with the raisin of this grape with kind; Make the pol of fermentation juice rise to 20%～30%; Progressively to promote the beer alcoholic strength, make final fermented wine precision >=18%vol, get into the back ferment;
Step 4: when the back ferment finishes; The raisin that in the ferment juice of back, add wine liquor and the used kind of step 3 respectively; Add the wine liquor volume be 5%～30% of back ferment juice volume; Add raisin volume for 5%～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel wine.
It is composite that novel wine employing wine yeast of the present invention and yellow wine yeast carry out two bacterial classifications; Make the grape yeast when fermentation, account for advantage; Suppressed other assorted bacterium,, avoided causing the wine body rotten material that becomes sour like the glycolysis to sugar such as acetic bacteria, milk-acid bacteria, mould; Like the generation of acid, aldehyde and fusel etc., guaranteed the stable of shelf-lives; Adopt the double-throw material to ferment simultaneously, guaranteed color and luster vinous, fragrance and mouthfeel to greatest extent.And do not have sanitas, reduced the toxic action of foodstuff additive such as sanitas, improved the security that wine is drunk.
Embodiment
Below in conjunction with embodiment the present invention is elaborated.
At present commercially available wine degree vinous is 8～14%vol mostly, although adopt sterile filtration and can, still has mikrobe to exist, and causes shelf-lives unstable, must add shelf stable that a certain amount of sanitas could guarantee product 24 months level.And the affiliation that adds of sanitas produces toxic action to wine, the security that influence is drunk.In order to solve the problem that exists in the prior art, the invention provides a kind of novel wine, under the prerequisite of not adding sanitas, have the satisfactory shelf-stable phase.This novel wine adopts following process method to make:
Ripe grape → harvestings → solar radiation → concentrate naturally → sorting → destemming → fragmentation → fermentation (barms is composite) → feed supplement → Secondary Fermentation → back ferment → interpolation wine liquor, with grape variety dried → termination ferments → leaves standstill → separate → ageing → clarification → filtration → sterile filling → finished product.
The novel wine of the present invention is specifically brewageed by following process step and is formed:
Step 1: select the grape variety of Gansu Province's commerial growing plantation for use, after the maturation, pluck; Airing under solar radiation; It is concentrated naturally, and enrichment sugar, colourity, fragrance and effective constituent are when the grape pol of airing reaches 28～36%; Carry out sorting, destemming, fragmentation, obtain the grape juice;
By mass percentage, get wine yeast 30～70% and yellow wine yeast 30～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2～5% of a grape juice, under 15～32 ℃ temperature, ferments;
The grape yeast can be given gorgeous color and luster of wine and strong fruital, and its pol that can tolerate is 25%, and the tolerance level of alcohol is 12～18%vol; Under the normal temperature; When pol surpasses 25%, if the grape yeast fails to account for the fermentation advantage, other assorted bacterium; Like rapid glycolysis sugars of meeting such as acetic bacteria, milk-acid bacteria, moulds; Produce acid, aldehyde and fusel etc. and cause the wine body rotten material that becomes sour, therefore, need select for use the barms of anti-high sugar, high alcohol content to control the biological fermentation of grape.It is 30～40% that yellow wine yeast can tolerate pol, can tolerate alcoholic strength >=18%vol, relatively meets the fermentation of high sugared high wine; It is composite that the present invention selects for use wine yeast and yellow wine yeast to carry out, and gives full play to two primary yeast bacterium advantage separately, guarantees quality vinous.
The mass ratio that two primary yeasts are composite; Pass through orthogonal test; The optimal values scope of confirming the mass ratio that it is composite is: wine yeast 30～70% and yellow wine yeast 30～70% o'clock can make two primary yeast bacterium play the effect of mutual supplement with each other's advantages, thereby the alcoholic strength of the finished product is reached >=level of 18%vol; Simultaneously, its fruital and flavour substances thereof are abundanter.
Step 3: when the pol of fermentation juice reduces to 10～18%; Mend that the pol after solar radiation concentrates reaches 28～36% grape and part and the raisin of this grape with kind in the step 1; Make the pol of fermentation juice be promoted to 20～30%; Progressively to promote the beer alcoholic strength, make final fermented wine precision >=18%vol, get into the back ferment;
Step 4: when the back ferment finishes; The raisin that in the ferment juice of back, add wine liquor and the used kind of step 3 respectively; Add the wine liquor volume be 5～30% of back ferment juice volume; Add raisin volume for 5～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel wine, after the assay was approved, can carry out can.
The present invention adopts the novel wine physical and chemical index of the two composite zymotechnique brews of bacterial classification of double-throw material: alcoholic strength 18～39%vol, total reducing sugar 50～400g/l, total acid 3.0～9.0g/l, sugar-free extract >=25g/l.Think through the wine Shi Pinping that samples wine: the wine body is little red amber, gives off a strong fragrance, gracefulness, and it is plentiful, mellow and full, long, graceful, fine and smooth to enter the mouth, and mouthfeel is plentiful mellow and full, and sweet-smelling is dense pure.And the biologically stable of this novel wine shelf-lives is good, and preservative-free has reduced the toxic action of foodstuff additive such as sanitas, has improved the security that wine is drunk.
The present invention also provides a kind of above-mentioned novel brewing method for grape wine, specifically carries out according to the following steps:
Step 1: select the grape variety of Gansu Province's commerial growing plantation for use, after the maturation, pluck; Airing under solar radiation; It is concentrated naturally, and enrichment sugar, colourity, fragrance and effective constituent are when the grape pol of airing reaches 28～36%; Carry out sorting, destemming, fragmentation, obtain the grape juice;
By mass percentage, get wine yeast 30～70% and yellow wine yeast 30～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2～5% of a grape juice, under 15～32 ℃ temperature, ferments;
Step 3: when the pol of fermentation juice reduces to 10～18%; Mend that the pol after solar radiation concentrates reaches 28～36% grape and part and the raisin of this grape with kind in the step 1; Make the pol of fermented juice be promoted to 20～30%; Progressively to promote the beer alcoholic strength, make final fermented wine precision >=18%vol, get into the back ferment;
Step 4: when the back ferment finishes; The raisin that in the ferment juice of back, add wine liquor and the used kind of step 3 respectively; Add the wine liquor volume be 5～30% of back ferment juice volume; Add raisin volume for 5～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel wine, after the assay was approved, can carry out can.
Embodiment 1
Select the grape variety of Gansu Province's commerial growing plantation for use, airing under solar radiation is plucked in ripe back; Naturally concentrate, make enrichment sugar, colourity, fragrance and effective constituent, when the grape pol of airing reaches 28～32%; Carry out sorting, destemming, fragmentation, obtain the grape juice; By volume per-cent is got wine yeast 70% and yellow wine yeast 30% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 2.5% of a grape juice, under 15～22 ℃ temperature, ferments; When the pol of fermentation juice reduces to 13～15%; Mend pol after solar radiation concentrates reach 28～32% grape and with the raisin of this grape with kind; Make the pol of fermentation juice rise to 22%; Progressively to promote the beer alcoholic strength, making final fermented wine precision is 18.5%vol, gets into the back ferment; When back ferment finishes; The raisin that in the ferment juice of back, add wine liquor and aforementioned kind respectively; Add the wine liquor volume be 5% of back ferment juice volume, the volume that institute adds raisin for fermented juice liquid amass 40%, left standstill immersion at least 6 months; The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, the clarification of wine liquid, filter; Make novel wine.Through check, this novel physical and chemical index vinous is: alcoholic strength 18.9%vol, total reducing sugar 213.0g/l, total acid 8.7g/l, sugar-free extract 25.9g/l; Qualified, can.
Embodiment 2
Select the grape variety of Gansu Province's commerial growing plantation for use, after the maturation, pluck; Airing under solar radiation concentrates enrichment sugar, colourity, fragrance and effective constituent naturally; When the grape pol of airing reaches 30～32%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 50% and yellow wine yeast 50% respectively, is made into two inoculating yeasts; This pair inoculating yeast is added in the grape juice, and the inoculum size of two inoculating yeasts is 1.3% of a grape juice, under 18～23 ℃ temperature, ferments; When the pol of fermentation juice reduces to 15～17%; Mend pol after solar radiation concentrates reach 30～32% grape and with the raisin of this grape with kind; Make the pol of fermented juice be promoted to 24%; Progressively to promote the beer alcoholic strength, making final fermented wine precision is 20.5%vol, gets into the back ferment; When back ferment finishes; The raisin that in the ferment juice of back, add wine liquor and aforementioned kind respectively; Add the wine liquor volume be 16% of back ferment juice volume, the volume that institute adds raisin be afterwards ferment juice volume 32%, left standstill immersion at least 6 months; The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Process novel wine.Through check, this novel physical and chemical index vinous is: alcoholic strength 25.1%vol, total reducing sugar 195.6g/l, total acid 6.6 g/l, sugar-free extract 30.6g/l; Qualified, can.
Embodiment 3
Select Gansu Province's commerial growing for use, the grape variety of plantation after the maturation, is plucked; Spreading for cooling irradiation in the sun concentrates enrichment sugar, colourity, fragrance and effective constituent naturally; When the grape pol of airing reaches 34～36%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 30% and yellow wine yeast 70% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 0.5% of a grape juice, under 18～26 ℃ temperature, ferments; When the pol of fermentation juice when reducing to 16～18%, mend after solar radiation concentrates grape and with the raisin of kind, promote fermented juice pol to 30%, progressively to promote the beer alcoholic strength, final fermented wine precision reaches 22.5%vol, gets into the back ferment; When back ferment finishes; In the ferment juice of back, add wine liquor and aforementioned raisin respectively with kind; Add the wine liquor volume be 28% of back ferment juice volume, the volume that institute adds raisin be afterwards ferment juice volume 12%, leave standstill immersion more than at least 6 months.The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel wine.Through check, this novel physical and chemical index vinous is: alcoholic strength 38.7%vol, total reducing sugar 156.2g/l, total acid 7.6 g/l, sugar-free extract 46.4g/l; Qualified, can.
Embodiment 4
Select Gansu Province's commerial growing for use, the grape variety of plantation after the maturation, is plucked; Spreading for cooling irradiation in the sun concentrates enrichment sugar, colourity, fragrance and effective constituent naturally; When the grape pol of airing reaches 28%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 40% and yellow wine yeast 60% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 5% of a grape juice, under 15 ℃ temperature, ferments; When the pol of fermentation juice when reducing to 10%, mend after solar radiation concentrates grape and with the raisin of kind, promote fermented juice pol to 20%, progressively to promote the beer alcoholic strength, final fermented wine precision reaches 23.5%vol, gets into the back ferment.When back ferment finishes; In the ferment juice of back, add wine liquor and aforementioned raisin respectively with kind; Add the wine liquor volume be 30% of back ferment juice volume, the volume that institute adds raisin be afterwards ferment juice volume 50%, leave standstill immersion more than at least 6 months.The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel wine.
Embodiment 5
Select Gansu Province's commerial growing for use, the grape variety of plantation after the maturation, is plucked; Spreading for cooling irradiation in the sun concentrates enrichment sugar, colourity, fragrance and effective constituent naturally; When the grape pol of airing reaches 36%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 60% and yellow wine yeast 40% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 0.2% of a grape juice, under 32 ℃ temperature, ferments; When the pol of fermentation juice when reducing to 18%, mend grape and part after solar radiation concentrates with the raisin of kind, promote fermented juice pol to 25%, progressively to promote the beer alcoholic strength, final fermented wine precision reaches 24.5%vol, gets into the back ferment.When back ferment finishes; In the ferment juice of back, add wine liquor and aforementioned raisin respectively with kind; Add the wine liquor volume be 20% of back ferment juice volume; Add raisin the volume done for the adding of back ferment juice volume of volume for 5% of back ferment juice body volume, leave standstill immersion more than at least 6 months.The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel wine.
Embodiment 6
Select Gansu Province's commerial growing for use, the grape variety of plantation after the maturation, is plucked; Spreading for cooling irradiation in the sun concentrates enrichment sugar, colourity, fragrance and effective constituent naturally; When the grape pol of airing reaches 32%, carry out sorting, destemming, fragmentation, get the grape juice; By volume per-cent is got wine yeast 35% and yellow wine yeast 65% respectively, is made into two inoculating yeasts; Two inoculating yeasts of preparation are added in the grape juice, and the inoculum size of two inoculating yeasts is 4% of a grape juice, under 24 ℃ temperature, ferments; When the pol of fermentation juice when reducing to 14.5%, mend grape and part after solar radiation concentrates with the raisin of kind, promote fermented juice pol to 27%, progressively to promote the beer alcoholic strength, final fermented wine precision reaches 24.5%vol, gets into the back ferment.When back ferment finishes; In the ferment juice of back, add wine liquor and aforementioned raisin respectively with kind; Add the wine liquor volume be 7% of back ferment juice volume, the volume that institute adds raisin be afterwards ferment juice volume 28%, leave standstill immersion more than at least 6 months.The Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters; Make novel wine.
Claims (6)
1. the novel wine that the two composite zymotechniques of bacterial classification of double-throw material are brewageed does not contain sanitas, and shelf stable is characterized in that, this novel wine adopts following technology to brewage and forms:
Step 1: pluck sophisticated grape, airing, when the grape pol of airing reached 28%～36%, sorting, destemming, fragmentation obtained the grape juice;
By mass percentage, get wine yeast 30%～70% and yellow wine yeast 30%～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2%～5% of a grape juice, ferments;
Step 3: when pol time～18% of reducing to 10 of fermentation juice; Mend in the step 1 that pol reaches 28%～36% grape and part and the raisin of this grape with kind after the airing; Make the pol of fermentation juice rise to 20%～30%, make final fermented wine precision >=18%vol, get into the back ferment;
Step 4: when the back ferment finishes; The raisin that in the ferment juice of back, add wine liquor and the used kind of step 3 respectively; Add the wine liquor volume be 5%～30% of back ferment juice volume; Add raisin volume for 5%～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel wine.
2. the novel wine that the two composite zymotechniques of bacterial classification of double-throw material as claimed in claim 1 are brewageed is characterized in that the grape harvest in the said step 1 is with the grape variety of Gansu Province's commerial growing plantation.
3. the novel wine that the two composite zymotechniques of bacterial classification of double-throw material as claimed in claim 1 are brewageed is characterized in that leavening temperature is 15 ℃～32 ℃ in the said step 2.
4. said novel brewing method for grape wine of claim 1 is characterized in that this brewing method specifically carries out according to the following steps:
Step 1: pluck sophisticated grape, airing, when the grape pol of airing reached 28%～36%, sorting, destemming, fragmentation obtained the grape juice;
By mass percentage, get wine yeast 30%～70% and yellow wine yeast 30%～70% respectively, be made into two inoculating yeasts;
Step 2: the two inoculating yeasts that will prepare add in the grape juice, and the inoculum size of two inoculating yeasts is 0.2%～5% of a grape juice, ferments;
Step 3: when pol time～18% of reducing to 10 of fermentation juice; Mend in the step 1 that pol reaches 28%～36% grape and part and the raisin of this grape with kind after the airing; Make the pol of fermentation juice rise to 20%～30%; Progressively to promote the beer alcoholic strength, make final fermented wine precision >=18%vol, get into the back ferment;
Step 4: when the back ferment finishes; The raisin that in the ferment juice of back, add wine liquor and the used kind of step 3 respectively; Add the wine liquor volume be 5～30% of back ferment juice volume; Add raisin volume for 5～50% of back ferment juice volume, left standstill immersion at least 6 months;
Step 5: the Pericarpium Vitis viniferae seed squeezed with wine liquid separate, wine liquid is clarified, and filters, and makes novel wine.
5. novel brewing method for grape wine as claimed in claim 4 is characterized in that, the grape harvest in the said step 1 is with the grape variety of Gansu Province's commerial growing plantation.
6. novel brewing method for grape wine as claimed in claim 4 is characterized in that, leavening temperature is 15 ℃～32 ℃ in the said step 2.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110804512A (en) * | 2019-12-09 | 2020-02-18 | 杭州公望酒业有限公司 | Production method of pure-juice grape white spirit |
| CN115595222A (en) * | 2021-07-07 | 2023-01-13 | 广东誉马葡萄酒庄园股份有限公司（Cn） | Production process of grape wine |
Citations (1)
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|---|---|---|---|---|
| CN102399655A (en) * | 2010-09-17 | 2012-04-04 | 天津市食品加工工程中心 | Brewing technology of functional wine |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102399655A (en) * | 2010-09-17 | 2012-04-04 | 天津市食品加工工程中心 | Brewing technology of functional wine |
Non-Patent Citations (2)
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| 丁丁: "《酿造酒技术》", 30 October 2008, article "《酿造酒技术》" * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110804512A (en) * | 2019-12-09 | 2020-02-18 | 杭州公望酒业有限公司 | Production method of pure-juice grape white spirit |
| CN115595222A (en) * | 2021-07-07 | 2023-01-13 | 广东誉马葡萄酒庄园股份有限公司（Cn） | Production process of grape wine |
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