CN102888322A - Pineapple/coix lachryma-jobi kernel spirit and preparation method thereof - Google Patents
Pineapple/coix lachryma-jobi kernel spirit and preparation method thereof Download PDFInfo
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Abstract
The invention relates to pineapple/coix lachryma-jobi kernel spirit and a preparation method thereof; spirit is prepared by coix lachryma-jobi kernel and pineapples in a fermentation method; the mass ratio of the coix lachryma-jobi kernel and the pineapples is 1: 4-2: 1; the alcohol content is 10.0-20.0%(v/v); total sugar is less than or equal to 50g/l; total acid is larger than or equal to 2.0g/l; and volatile acid is less than or equal to 1.0g/l; a preparation procedure comprises the following steps: juicing and carrying out enzymolysis on pineapple juice, preparing coix lachryma-jobi kernel mash, fermenting and preparing seeding yeast, and filter-pressing separation, ageing, acidity regulation, sweetness and filling procedures in subsequent treatment procedures. According to the invention, coix lachryma-jobi kernel and pineapples are mixed in the fermentation method; prepared pineapple/coix lachryma-jobi kernel spirit fills the gap of the field of coix lachryma-jobi kernel spirit; brewed fruit spirit can have dual effect of the pineapple and coix lachryma-jobi kernel synchronously; and the pineapple/coix lachryma-jobi kernel spirit is potable spirit which is in rich in vitamin and protein content and also have a anticancer health-protection function.
Description
Technical field
The present invention relates to the alcoholic drink field, relate in particular to a kind of pineapple wine of seed of Jobs tears and preparation method thereof.
Background technology
Wine and daily life are undivided.Wine is various in style in the market, wherein mainly is grain wine.The brew method of general grain wine is after grain is cooked, and the adding distiller's yeast carries out solid fermentation and makes.The nutritive ingredient of this class wine is more single, for nutritive ingredient and the effect that increases wine, people put into wine with some medicinal materials such as ginseng, matrimony vine or pilose antler etc. and soak and make medicinal liquor, and this class medicinal liquor not only is of value to HUMAN HEALTH, and can be used to treat some disease, can also improve drug effect simultaneously.
Along with growth in the living standard, people recognize gradually, and the Wines such as fruit wine, vegetable liquor can have the double effects of wine and fruit or vegetables etc. simultaneously concurrently.A kind of vegetable liquor is disclosed in patent CN95120304 such as Deng Shenyi, this wine is squeezed the juice by pure grain wine and more than one fresh vegetables and is formed, wine content is at 10-30%, vegetables juice content accounts for 70-90%, the preparation of this wine through fresh vegetable squeeze the juice, blend with wine, the steps such as liquid fermenting, filtration, packing, advantage one is to economize on grain, and the grain of the required consumption of this vegetable liquor of brew is the 10-30% of present grain wine consumption; The 2nd, nutritious, vinosity road sweetness is good to eat, utilize this wine liquid of green vegetables institute brew to include multivitamin and other nutritive ingredient, drink this wine and can play health and beauty and prophylactic effect, in addition, this drinking utensils has multiple natural dish fragrant, and the number of degrees are suitable for each layer personage's demand at 20-35 °.
Yang Xiangguang discloses a kind of apricot wine in patent CN02131313, this wine is the fruit flavour type wine that adopts edible distillate spirit and fresh immature and ripe apricot really to produce by circulation microwave leaching technology and dissolving-out technology, outward appearance is pale yellow transparent, alcoholic strength is at the 30-45 degree, delicate fragrance with ripe fresh apricot, the little acid of mouthfeel is little puckery, and fruital is pure.
Zhao Wenzhang discloses a kind of wine of seed of Jobs tears and preparation method thereof in patent CN200710054694, this wine comprises the raw material of following weight percentage: seed of Job's tears 20-30%, and chrysanthemum 0.5-1%, Root-bark of Chinese Wolfberry 1-1.5%, Tuber Fleeceflower Root 1.2-1.7%, surplus is other grain.Described wine of seed of Jobs tears can alleviate stomach, liver, courage, kidney and neural damage when excessive drinking, and has simultaneously warm stomach, and Li Wumai transfers four limbs, sharp vim and vigour, long muscles and bones, beneficial marrow, black beard and hair, the effect of fat reducing and long life, heat-clearing tonifying lung.
The weak point of above-mentioned wine brewing is, only is to adopt separately grain or fruit fermentation to form, and nutritive ingredient and nourishing function still have unicity.
Summary of the invention
One of purpose of the present invention is to provide a kind of pineapple wine of seed of Jobs tears, and this wine adopts pineapple and seed of Job's tears mixed fermentation, and both nutrition is organically combined togather.
Two of purpose of the present invention is to provide a kind of preparation method of pineapple wine of seed of Jobs tears.
For achieving the above object, one of technical scheme provided by the invention, it is a kind of pineapple wine of seed of Jobs tears, this wine is prepared from by the seed of Job's tears and pineapple combined fermentation, the mass ratio of the used seed of Job's tears and pineapple is 1:4-2:1, and the wine degree is 10.0-20.0% (v/v), total reducing sugar≤50g/l, total acid 〉=2.0g/l, volatile acid≤1.0g/l.
Two of technical scheme provided by the invention is preparation methods of a kind of pineapple wine of seed of Jobs tears, it is characterized in that, may further comprise the steps:
(1) squeezing of pineapple juice and enzymolysis
Place squeezing machine to squeeze the juice pineapple; In pineapple juice, add polygalacturonase, leave standstill after fully stirring, get the enzymolysis pineapple juice;
(2) preparation of seed of Job's tears wine with dregs
The seed of Job's tears soaked to be placed in the steamer cook, add the water making beating, then add the zymin saccharification, get seed of Job's tears wine with dregs;
(3) preparation of distiller's yeast
Be that the active dry yeast of 8-12% is inoculated in the pineapple juice with mass percent, activation 1-3h makes yeast activated liquid, and by mass percentage for the inoculum size of 8-12% is inoculated into yeast activated liquid in the pineapple juice, cultivation 20-30h makes distiller's yeast;
(4) fermentation
With step (1) gained enzymolysis pineapple juice and step (2) gained seed of Job's tears wine with dregs in mass ratio the ratio of 1:4-2:1 mix, then add step (3) gained distiller's yeast, by percentage to the quality, distiller's yeast accounts for the 5-10% of pineapple juice; Carry out first Primary Fermentation after the mixing, the time is 10～15 days, and Primary Fermentation enters secondary fermentation after finishing, and the time is 8-12 days;
(5) subsequent disposal: technique is carried out press filtration separation, ageing, adjustment acidity, sugariness and can with step (4) gained fermented liquid routinely.
Preferably, with the volumeter of pineapple juice, the add-on of polygalacturonase is 60-100mg/l in the above-mentioned steps (1).
Preferably, step (2) but described in seed of Job's tears admixture glutinous rice when soaking, and the mass ratio of glutinous rice and the seed of Job's tears is 1:2-2:1.
Preferably, in the preparation process of step (2) seed of Job's tears wine with dregs, described zymin is any one in polygalacturonase, amylase, saccharifying enzyme or the Daqu.
Preferably, in the preparation process of step (2) seed of Job's tears wine with dregs, in the seed of Job's tears of 1 weight part, the add-on of water is the 0.4-0.8 weight part;
Preferably, the saccharifying described in the step (2) is to add first zymin, and then 80-120 ℃ of insulation 20-50min make temperature be down to 40-60 ℃, add zymin again, insulation 2-6h.
Preferably, in the seed of Job's tears of 1 weight part, in the saccharifying for the first time, the add-on of zymin is the 0.001-0.005 weight part for the second time.
As everyone knows, pineapple is one of the south of the Five Ridges four your name fruit.Contain the compositions such as abundant fructose, glucose, protein, amino acid and organic acid in the pineapple, sweet, little acid of distinguishing the flavor of, cold nature has clearing away summer heat, promotes the production of body fluid to quench thirst, the effect of diuresis, can be used for hindering in heat, the hot polydipsia of body, the abdomen that ruffian is vexed, maldigestion, dysuria, the disease such as feel dizzy.In addition, research finds, contained proteolytic enzyme can decomposing protein and aid digestion in the pineapple, for the modern of long-term edible too much meat and greasy food, is a kind of very suitable fruit.In addition, the tempting fragrance of pineapple then is from the acid butyl ester in its composition, has exciting salivary secretion and appetitive effect.
The seed of Job's tears has another name called Semen Coicis, the seed of jog's tears, the seed of jog's tears etc., is the Chinese medicine of commonly using. be again generally, the food often eaten, the property slightly sweet flavor is slightly cold, and has that inducing diuresis to remove edema, invigorating the spleen are dried, Shujin is except effects such as numbness, clearing away heat and eliminating pus, is damp-clearing drug commonly used.In addition, the seed of Job's tears is again a kind of beauty food, and normal food can keep human body skin gloss fine and smooth.
According to medical department assay, the seed of Job's tears contains protein 16.2%, fat 4.6%, carbohydrate 79.2%, it also contains multiple amino acids (leucine, Methionin, arginine, tyrosine etc.), Coixol, Coixenolide, Job's tears polysaccharide triterpenoid, VITMAIN B1, vitamin-E etc. simultaneously.Coixol wherein, Coixenolide, Job's tears polysaccharide etc. are exclusive in the seed of Job's tears, and therefore, the seed of Job's tears has unique nutritive value.LI Shi-Zhen is put down in writing in Compendium of Material Medica: the seed of Job's tears can " invigorating spleen and reinforcing stomach, wind prevailing over dampness be removed in the tonifying lung heat-clearing.The food of cooking a meal is controlled cold air.Fry in shallow oil drink, diuresis heat is drenched ".In recent years, a large amount of scientific research and clinical practices prove, the seed of Job's tears or a kind of cancer therapy drug, and preliminary evaluation, it can reach more than 35% the inhibiting rate of cancer.Guilin Area has first folk rhyme to sing like this: " seed of Job's tears surpasses Ganoderma lucidum seu Japonicum, and medicinal being of high nutritive value often eaten and can be prolonged life the longevity, recovers one's youthful vigour to do many good works ".
Contain protein, fat, carbohydrate, calcium, phosphorus, iron, VITMAIN B1, support one's family rope B2, nicotinic acid and starch etc. in the glutinous rice, nutritious, be the strong food of temperature compensation, has invigorating the spleen and replenishing QI, strengthening spleen and nourishing stomach, the effect of ending abnormal sweating, to being off one's feed, abdominal distension diarrhoea also has certain mitigation.
The present invention adopts pineapple and the seed of Job's tears to carry out combined fermentation, the pineapple wine of seed of Jobs tears that makes has been filled up the blank in wine of seed of Jobs tears field, the seed of Job's tears is admixture glutinous rice when soaking, the fruit wine of brew has the three efficacy of pineapple, the seed of Job's tears and glutinous rice simultaneously concurrently, a kind of VITAMIN, rich in protein, the alcoholic drink that has again the anticancer health-care function simultaneously.
Description of drawings
Fig. 1 is the synoptic diagram of pineapple wine of seed of Jobs tears preparation process of the present invention.
Embodiment
Embodiment 1
(1) squeezing of pineapple juice and enzymolysis
Place squeezing machine to squeeze the juice pineapple; Add polygalacturonase in pineapple juice, add-on is 60mg/l, leaves standstill after fully stirring, and gets the enzymolysis pineapple juice;
(2) preparation of seed of Job's tears wine with dregs
The seed of Job's tears soaked to be placed in the steamer cook, add the water making beating, then add amylase, 80 ℃ of lower insulation 50min make temperature be down to 40 ℃, add polygalacturonase, insulation 6h, and in the 1 weight part seed of Job's tears, the add-on of water is 0.4 weight part, diastatic add-on is 0.001 weight part, and the add-on of polygalacturonase is 0.005 weight part;
(3) preparation of distiller's yeast
Be that 8% active dry yeast is inoculated in the pineapple juice with mass percent, activation 1h makes yeast activated liquid, is that 12% inoculum size is inoculated into yeast activated liquid in the pineapple juice by mass percentage, cultivates 20h, makes distiller's yeast;
(4) fermentation
With step (1) gained enzymolysis pineapple juice and step (2) gained seed of Job's tears wine with dregs in mass ratio the ratio of 1:4 mix, then add step (3) gained distiller's yeast, by percentage to the quality, distiller's yeast accounts for 5% of enzymolysis pineapple juice; Carry out first Primary Fermentation after the mixing, the time is 10 days, and Primary Fermentation enters secondary fermentation after finishing, and the time is 12 days;
(5) subsequent disposal: technique is carried out press filtration separation, ageing, adjustment acidity, sugariness and can with step (4) gained fermented liquid routinely.
The wine degree that detects gained pineapple wine of seed of Jobs tears is 10.0% (v/v), total reducing sugar≤50g/l, total acid 〉=2.0g/l, volatile acid≤1.0g/l.
Embodiment 2
(1) squeezing of pineapple juice and enzymolysis
Place squeezing machine to squeeze the juice pineapple; Add polygalacturonase in pineapple juice, add-on is 100mg/l, leaves standstill after fully stirring, and gets the enzymolysis pineapple juice;
(2) preparation of the seed of Job's tears-glutinous rice wine with dregs
With the seed of Job's tears and glutinous rice in mass ratio the ratio of 1:2 mix, soak to be placed in the steamer and cook, add the water making beating, then add saccharifying enzyme, 120 ℃ of insulation 20min make temperature be down to 60 ℃, add Daqu, insulation 2h; And in the 1 weight part seed of Job's tears/glutinous rice, the add-on of water is 0.8 weight part, and the add-on of saccharifying enzyme is 0.005 weight part, and the add-on of Daqu is 0.001 weight part;
(3) preparation of distiller's yeast
Be that 12% active dry yeast is inoculated in the pineapple juice with mass percent, activation 3h makes yeast activated liquid, is that 8% inoculum size is inoculated into yeast activated liquid in the pineapple juice by mass percentage, cultivates 30h, makes distiller's yeast;
(4) fermentation
With step (1) gained enzymolysis pineapple juice and step (2) the gained seed of Job's tears-glutinous rice wine with dregs in mass ratio the ratio of 2:1 mix, then add step (3) gained distiller's yeast, by percentage to the quality, distiller's yeast accounts for 10% of enzymolysis pineapple juice; Carry out first Primary Fermentation after the mixing, the time is 15 days, and Primary Fermentation enters secondary fermentation after finishing, and the time is 8 days;
(5) subsequent disposal: technique is carried out press filtration separation, ageing, adjustment acidity, sugariness and can with step (4) gained fermented liquid routinely.
The wine degree that detects gained pineapple seed of Job's tears sticky rice wine is 20.0% (v/v), total reducing sugar≤50g/l, total acid 〉=2.0g/l, volatile acid≤1.0g/l.
Embodiment 3
(1) squeezing of pineapple juice and enzymolysis
Place squeezing machine to squeeze the juice pineapple; Add polygalacturonase in pineapple juice, add-on is 70mg/l, leaves standstill after fully stirring, and gets the enzymolysis pineapple juice;
(2) preparation of the seed of Job's tears-glutinous rice wine with dregs
With the seed of Job's tears and glutinous rice in mass ratio the ratio of 2:1 mix, immersion is placed in the steamer and cooks, and adds the water making beating, then adds amylase, 90 ℃ of lower insulation 40min, make temperature be down to 50 ℃, add polygalacturonase, insulation 4h, and in the 1 weight part seed of Job's tears/glutinous rice, the add-on of water is 0.5 weight part, and diastatic add-on is 0.003 weight part, and the add-on of polygalacturonase is 0.002 weight part;
(3) preparation of distiller's yeast
Be that 10% active dry yeast is inoculated in the pineapple juice with mass percent, activation 1.5h makes yeast activated liquid, is that 11% inoculum size is inoculated into yeast activated liquid in the pineapple juice by mass percentage, cultivates 24h, makes distiller's yeast;
(4) fermentation
With step (1) gained enzymolysis pineapple juice and step (2) the gained seed of Job's tears-glutinous rice wine with dregs in mass ratio the ratio of 1:2 mix, then add step (3) gained distiller's yeast, by percentage to the quality, distiller's yeast accounts for 7% of enzymolysis pineapple juice; Carry out first Primary Fermentation after the mixing, the time is 12 days, and Primary Fermentation enters secondary fermentation after finishing, and the time is 10 days;
(5) subsequent disposal: technique is carried out press filtration separation, ageing, adjustment acidity, sugariness and can with step (4) gained fermented liquid routinely.
The wine degree that detects gained pineapple seed of Job's tears sticky rice wine is 15.0% (v/v), total reducing sugar≤50g/l, total acid 〉=2.0g/l, volatile acid≤1.0g/l.
Embodiment 4
(1) squeezing of pineapple juice and enzymolysis
Place squeezing machine to squeeze the juice pineapple; Add polygalacturonase in pineapple juice, add-on is 90mg/l, leaves standstill after fully stirring, and gets the enzymolysis pineapple juice;
(2) preparation of the seed of Job's tears-glutinous rice wine with dregs
With the seed of Job's tears and glutinous rice in mass ratio the ratio of 1:1 mix, immersion is placed in the steamer and cooks, and adds the water making beating, then adds saccharifying enzyme, 110 ℃ of lower insulation 30min, make temperature be down to 55 ℃, add Daqu, insulation 4h, and in the 1 weight part seed of Job's tears/glutinous rice, the add-on of water is 0.5 weight part, and the add-on of saccharifying enzyme is 0.003 weight part, and the add-on of Daqu is 0.002 weight part;
(3) preparation of distiller's yeast
Be that 11% active dry yeast is inoculated in the pineapple juice with mass percent, activation 2h makes yeast activated liquid, is that 9% inoculum size is inoculated into yeast activated liquid in the pineapple juice by mass percentage, cultivates 28h, makes distiller's yeast;
(4) fermentation
With step (1) gained enzymolysis pineapple juice and step (2) the gained seed of Job's tears-glutinous rice wine with dregs in mass ratio the ratio of 1:1 mix, then add step (3) gained distiller's yeast, by percentage to the quality, distiller's yeast accounts for 9% of enzymolysis pineapple juice; Carry out first Primary Fermentation after the mixing, the time is 14 days, and Primary Fermentation enters secondary fermentation after finishing, and the time is 9 days;
(5) subsequent disposal: technique is carried out press filtration separation, ageing, adjustment acidity, sugariness and can with step (4) gained fermented liquid routinely.
The wine degree that detects gained pineapple seed of Job's tears sticky rice wine is 18.0% (v/v), total reducing sugar≤50g/l, total acid 〉=2.0g/l, volatile acid≤1.0g/l.
Embodiment 5
(1) squeezing of pineapple juice and enzymolysis
Place squeezing machine to squeeze the juice pineapple; Add polygalacturonase in pineapple juice, add-on is 70mg/l, leaves standstill after fully stirring, and gets the enzymolysis pineapple juice;
(2) preparation of seed of Job's tears wine with dregs
The seed of Job's tears soaked to be placed in the steamer cook, add the water making beating, then add amylase, 90 ℃ of lower insulation 40min make temperature be down to 50 ℃, add polygalacturonase, insulation 4h, and in the 1 weight part seed of Job's tears, the add-on of water is 0.5 weight part, diastatic add-on is 0.003 weight part, and the add-on of polygalacturonase is 0.002 weight part;
(3) preparation of distiller's yeast
Be that 10% active dry yeast is inoculated in the pineapple juice with mass percent, activation 1.5h makes yeast activated liquid, is that 11% inoculum size is inoculated into yeast activated liquid in the pineapple juice by mass percentage, cultivates 24h, makes distiller's yeast;
(4) fermentation
With step (1) gained enzymolysis pineapple juice and step (2) gained seed of Job's tears wine with dregs in mass ratio the ratio of 1:2 mix, then add step (3) gained distiller's yeast, by percentage to the quality, distiller's yeast accounts for 7% of enzymolysis pineapple juice; Carry out first Primary Fermentation after the mixing, the time is 12 days, and Primary Fermentation enters secondary fermentation after finishing, and the time is 10 days;
(5) subsequent disposal: technique is carried out press filtration separation, ageing, adjustment acidity, sugariness and can with step (4) gained fermented liquid routinely.
The wine degree that detects gained pineapple wine of seed of Jobs tears is 15.0% (v/v), total reducing sugar≤50g/l, total acid 〉=2.0g/l, volatile acid≤1.0g/l.
Claims (8)
1. a pineapple wine of seed of Jobs tears is characterized in that, described pineapple wine of seed of Jobs tears is prepared from by the seed of Job's tears and pineapple combined fermentation, the mass ratio of the used seed of Job's tears and pineapple is 1:4-2:1, and the wine degree is 10.0-20.0% (v/v), total reducing sugar≤50g/l, total acid 〉=2.0g/l, volatile acid≤1.0g/l.
2. the preparation method of the described pineapple wine of seed of Jobs tears of claim 1 is characterized in that, may further comprise the steps:
(1) squeezing of pineapple juice and enzymolysis
Pineapple is squeezed the juice; In pineapple juice, add polygalacturonase, leave standstill after fully stirring, get the enzymolysis pineapple juice;
(2) preparation of seed of Job's tears wine with dregs
The seed of Job's tears soaked to be placed in the steamer cook, add the water making beating, then add the zymin saccharification, get seed of Job's tears wine with dregs;
(3) preparation of distiller's yeast
Be that the active dry yeast of 8-12% is inoculated in the pineapple juice with mass percent, activation 1-3h makes yeast activated liquid, and by mass percentage for the inoculum size of 8-12% is inoculated into yeast activated liquid in the pineapple juice, cultivation 20-30h makes distiller's yeast;
(4) fermentation
With step (1) gained enzymolysis pineapple juice and step (2) gained seed of Job's tears wine with dregs in mass ratio the ratio of 1:4-2:1 mix, then add step (3) gained distiller's yeast, by percentage to the quality, distiller's yeast accounts for the 5-10% of pineapple juice; Carry out first Primary Fermentation after the mixing, the time is 10～15 days, and Primary Fermentation enters secondary fermentation after finishing, and the time is 8-12 days;
(5) subsequent disposal: technique is carried out press filtration separation, ageing, adjustment acidity, sugariness and can with step (4) gained fermented liquid routinely.
3. the preparation method of pineapple wine of seed of Jobs tears as claimed in claim 2 is characterized in that, with the volumeter of pineapple juice, the add-on of polygalacturonase is 60-100mg/l in the step (1).
4. the preparation method of pineapple wine of seed of Jobs tears as claimed in claim 2 is characterized in that, step (2) but described in seed of Job's tears admixture glutinous rice when soaking, and the mass ratio of glutinous rice and the seed of Job's tears is 1:2-2:1.
5. the preparation method of pineapple wine of seed of Jobs tears as claimed in claim 2 is characterized in that, zymin described in the step (2) is any one in polygalacturonase, amylase, saccharifying enzyme or the Daqu.
6. the preparation method of pineapple wine of seed of Jobs tears as claimed in claim 2 is characterized in that, in the step (2), in the seed of Job's tears of 1 weight part, the add-on of water is the 0.4-0.8 weight part.
7. the preparation method of pineapple wine of seed of Jobs tears as claimed in claim 2 is characterized in that, the saccharifying described in the step (2) is to add first zymin, and then 80-120 ℃ of insulation 20-50min make temperature be down to 40-60 ℃, adds zymin again, insulation 2-6h.
8. the preparation method of pineapple wine of seed of Jobs tears as claimed in claim 6 is characterized in that, in the seed of Job's tears of 1 weight part, for the first time, for the second time the add-on of zymin is the 0.001-0.005 weight part.
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| CN104059828A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Pineapple rice wine capable of calming nerves and aiding sleep |
| CN104109606A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Draft pineapple yellow rice wine and making method thereof |
| CN104152315A (en) * | 2014-03-25 | 2014-11-19 | 刘名汉 | Pineapple-black glutinous rice wine and preparation method thereof |
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| CN105647757A (en) * | 2016-02-16 | 2016-06-08 | 郑磊 | Pineapple sparkling wine and making method thereof |
| CN105695221A (en) * | 2015-04-14 | 2016-06-22 | 苗娥 | Fruit-flavor nutritious yak milk wine and preparation method thereof |
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| CN103074196A (en) * | 2013-02-22 | 2013-05-01 | 孙福伟 | Pineapple white spirit and brewing process of pineapple white spirit |
| CN103074196B (en) * | 2013-02-22 | 2015-01-07 | 孙福伟 | Pineapple white spirit and brewing process of pineapple white spirit |
| CN103468477A (en) * | 2013-09-29 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Pineapple wine |
| CN103468482A (en) * | 2013-10-10 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Pineapple sparkling wine |
| CN104109606A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Draft pineapple yellow rice wine and making method thereof |
| CN104152315A (en) * | 2014-03-25 | 2014-11-19 | 刘名汉 | Pineapple-black glutinous rice wine and preparation method thereof |
| CN104059828A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Pineapple rice wine capable of calming nerves and aiding sleep |
| CN105695221A (en) * | 2015-04-14 | 2016-06-22 | 苗娥 | Fruit-flavor nutritious yak milk wine and preparation method thereof |
| CN105039091A (en) * | 2015-09-23 | 2015-11-11 | 界首市鲜天下家庭农场 | Pineapple rice wine and making method thereof |
| CN105647757A (en) * | 2016-02-16 | 2016-06-08 | 郑磊 | Pineapple sparkling wine and making method thereof |
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