CN103013767B - Method for preparing pumpkin sparkling wine - Google Patents
Method for preparing pumpkin sparkling wine Download PDFInfo
- Publication number
- CN103013767B CN103013767B CN201310006039XA CN201310006039A CN103013767B CN 103013767 B CN103013767 B CN 103013767B CN 201310006039X A CN201310006039X A CN 201310006039XA CN 201310006039 A CN201310006039 A CN 201310006039A CN 103013767 B CN103013767 B CN 103013767B
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- wine
- add
- gram
- ratio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 66
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 66
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 66
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 66
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000015040 sparkling wine Nutrition 0.000 title abstract 5
- 235000014101 wine Nutrition 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims abstract description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 229960001462 sodium cyclamate Drugs 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000013334 alcoholic beverage Nutrition 0.000 abstract description 2
- 239000000469 ethanolic extract Substances 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000000605 extraction Methods 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000003053 immunization Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing a pumpkin sparkling wine, and relates to a method for preparing an alcoholic drink. The method comprises the following steps of: firstly preparing a pumpkin brewed wine and a pumpkin ethanol extract, mixing the pumpkin brewed wine, the pumpkin ethanol extract and purified water in the proportion of 1:1:3, adding 0.1% of sodium cyclamate, 2.5% of white granulated sugar and 0.25% of citric acid into the mixed wine, controlling the storage temperature of the wine to be 15-18 DEG C, filtering the wine which is stored for 6 months by using a kieselguhr filter, mixing the filtered wine with carbon dioxide in a carbon dioxide mixer, filling and packing the wine at low temperature and under reduced pressure, and sterilizing the packed wine to obtain a finished product. For the pumpkin sparkling wine produced by adopting the method of the invention, the pumpkin resource is fully used, the fermentation technology and the extraction technology are organically combined, the types of the sparkling wine are enriched, a new way for the advanced processing of the pumpkin is provided, and the pumpkin sparkling wine is significant in improving the economic benefit of pumpkin planting.
Description
Technical field
The present invention relates to the making method of alcoholic drink, particularly the making method of pumpkin fizz.
Background technology
Pumpkin is the plant of Curcurbitaceae Cucurbita, and because of place of production difference, call is different, has another name called wheat melon, pumpkin, pumpkin, golden wax gourd, originates in North America, and pumpkin has plantation all over China.Pumpkin contains starch, protein, carotene, vitamins B, vitamins C and the compositions such as calcium, phosphorus, and it is nutritious, is the frequent edible melon dish of rural people, and day by day is subject to the attention of urban human.Pumpkin not only has higher edibleness, and very important dietary function is arranged.According to " the southern regions of the Yunnan Province book on Chinese herbal medicine ", carry: pumpkin is warm in nature, distinguishes the flavor of sweet nontoxic, enters spleen, stomach two warps, the energy moistening lung qi-benefitting, and the apocenosis of reducing phlegm, the expelling parasite removing toxic substances, control and cough Zhichuan, treats the lung carbuncle constipation, and the effects such as diuresis, beauty treatment are arranged.As the saying goes, Diet cures more than the doctors, and nearly 2 years, along with domestic and international expert's further research, find that pumpkin is not only nutritious, and the long-term edible function that also there is health care and prevent and cure diseases.But the special nutrition composition enhancing body immunizing power that pumpkin self contains, prevent the artery sclerosis, has been regarded as in the world the special efficacy health-care vegetable.Mainly take and directly eat as main at China's pumpkin, deep processing is less, because the pumpkin listing is subject to seasonal restrictions, so be difficult to guarantee that the human consumer can have fresh pumpkin throughout the year.
Summary of the invention
The object of the present invention is to provide the making method of soft, the nutritious pumpkin fizz of a kind of mouthfeel, it has overcome the deficiency that the pumpkin mouthfeel is general, listing is subject to seasonal restrictions effectively, guarantees that the human consumer can absorb the nutrition of pumpkin throughout the year.
The object of the present invention is achieved like this:
Choose fresh, ripe pumpkin is cleaned, remove seed, pumpkin fruit breaks into pulp with hollander after adding 3 times of water, in every gram pumpkin fruit, add the ratio of 0.04 gram calcium chloride to add calcium chloride, stirring and dissolving, according to every gram pumpkin fruit, add the ratio of 5 units to add high temperature resistant α-amylase again, under 95 ℃ of conditions, liquefaction is 30 minutes, adding citric acid to regulate PH is 4.5, cool to 55 ℃, in every gram pumpkin fruit, add the ratio of 20 units to add saccharifying enzyme, in every gram pumpkin fruit, add the ratio of 2 units to add polygalacturonase simultaneously, under 55 ℃ of conditions, the insulation enzymolysis is 4 hours, filter enzymolysis solution, obtain filtrate and filter residue, filtrate adds the ratio of 12 gram glucose to add glucose in every 100 milliliters, access white wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1%, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, time is 1 month, secondary fermentation obtains pumpkin fermenting wine after finishing.
Get the pumpkin pericarp and filter the filter residue that enzymolysis solution obtains, adding the edible ethanol of 40% (v/v) of 4 times of quality, the rear envelope cylinder that stirs soaks.Soak time is 30 1 35 days, during every 3 days, stir once.After lixiviate finishes, filtered through gauze obtains the pumpkin alcohol extract.
Pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, mix wine liquid and add 0.1% Sodium Cyclamate, 2.5% white sugar and 0.25% citric acid, controlling temperature is stored at 15-18 ℃, store and filtered with diatomite filter after 6 months, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then, sterilizing filling through the low temperature pressurize gets product.
The pumpkin fizz that the present invention produces takes full advantage of the pumpkin resource, zymotechnique and extracting technology are organically combined, enrich the assortment of fizz, also for the deep processing of pumpkin, opened up new way, significant to the economic benefit that improves pumpkin planting.
(4), specific embodiments
Choose fresh, ripe pumpkin is cleaned, remove seed, pumpkin fruit breaks into pulp with hollander after adding 3 times of water, in every gram pumpkin fruit, add the ratio of 0.04 gram calcium chloride to add calcium chloride, stirring and dissolving, according to every gram pumpkin fruit, add the ratio of 5 units to add high temperature resistant α-amylase again, under 95 ℃ of conditions, liquefaction is 30 minutes, adding citric acid to regulate PH is 4.5, cool to 55 ℃, in every gram pumpkin fruit, add the ratio of 20 units to add saccharifying enzyme, in every gram pumpkin fruit, add the ratio of 2 units to add polygalacturonase simultaneously, under 55 ℃ of conditions, the insulation enzymolysis is 4 hours, filter enzymolysis solution, obtain filtrate and filter residue, filtrate adds the ratio of 12 gram glucose to add glucose in every 100 milliliters, access white wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1%, 25 ℃ of primary fermentation temperature, 6 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, time is 1 month, secondary fermentation obtains pumpkin fermenting wine after finishing.
Get the pumpkin pericarp and filter the filter residue that enzymolysis solution obtains, adding the edible ethanol of 40% (v/v) of 4 times of quality, the rear envelope cylinder that stirs soaks.Soak time is 35 days, during every 3 days, stir once.After lixiviate finishes, filtered through gauze obtains the pumpkin alcohol extract.
Pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, mix wine liquid and add 0.1% Sodium Cyclamate, 2.5% white sugar and 0.25% citric acid, controlling temperature is stored at 15 ℃, store and filtered with diatomite filter after 6 months, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then, sterilizing filling through the low temperature pressurize gets product.
Claims (1)
1. the making method of pumpkin fizz is characterized in that being made through the following course of processing:
(1) choose fresh, ripe pumpkin is cleaned, remove seed, pumpkin fruit breaks into pulp with hollander after adding 3 times of water, in every gram pumpkin fruit, add the ratio of 0.04 gram calcium chloride to add calcium chloride, stirring and dissolving, according to every gram pumpkin fruit, add the ratio of 5 units to add high temperature resistant α-amylase again, under 95 ℃ of conditions, liquefaction is 30 minutes, adding citric acid to regulate PH is 4.5, cool to 55 ℃, in every gram pumpkin fruit, add the ratio of 20 units to add saccharifying enzyme, in every gram pumpkin fruit, add the ratio of 2 units to add polygalacturonase simultaneously, under 55 ℃ of conditions, the insulation enzymolysis is 4 hours, filter enzymolysis solution, obtain filtrate and filter residue, filtrate adds the ratio of 12 gram glucose to add glucose in every 100 milliliters, access white wine active dry yeast carries out primary fermentation, inoculative proportion is 0.1%, 20～25 ℃ of primary fermentation temperature, 5～7 days primary fermentation time, primary fermentation finishes secondary fermentation liquid and proceeds in the osculum wine jar, airtight storage, carry out secondary fermentation under 15 ℃ of conditions, time is 1 month, secondary fermentation obtains pumpkin fermenting wine after finishing,
(2) get the pumpkin pericarp and filter the filter residue that enzymolysis solution obtains, the edible ethanol that adds 40% (v/v) of 4 times of quality, the rear envelope cylinder that stirs soaks, and soak time is 30 1 35 days, every 3 days, stir once during this time, after lixiviate finishes, filtered through gauze obtains the pumpkin alcohol extract;
(3) pumpkin fermenting wine, pumpkin alcohol extract and pure water are mixed in the ratio of 1:1:3, mix wine liquid and add 0.1% Sodium Cyclamate, 2.5% white sugar and 0.25% citric acid, controlling temperature is stored at 15-18 ℃, store and filtered with diatomite filter after 6 months, wine liquid after filtration in the carbon dioxide mix machine with carbon dioxide mix, then, sterilizing filling through the low temperature pressurize gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310006039XA CN103013767B (en) | 2013-01-08 | 2013-01-08 | Method for preparing pumpkin sparkling wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310006039XA CN103013767B (en) | 2013-01-08 | 2013-01-08 | Method for preparing pumpkin sparkling wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103013767A CN103013767A (en) | 2013-04-03 |
| CN103013767B true CN103013767B (en) | 2013-12-11 |
Family
ID=47962885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310006039XA Expired - Fee Related CN103013767B (en) | 2013-01-08 | 2013-01-08 | Method for preparing pumpkin sparkling wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103013767B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103409282B (en) * | 2013-08-15 | 2015-01-21 | 芜湖绿叶制药有限公司 | Preparation method of health-care green tea sparkling wine |
| CN103756845B (en) * | 2014-02-13 | 2014-12-31 | 李彬 | Preparation method for tomato health wine |
| CN104762327B (en) * | 2014-08-11 | 2018-06-05 | 四川安益生物科技有限公司 | A kind of yellow pigment from Cucurbita pepo yeast product and preparation method thereof |
| CN104651185A (en) * | 2015-02-15 | 2015-05-27 | 大连工业大学 | Anti-haze berry enzyme sparkling hawthorn wine and preparation method thereof |
| CN105441283B (en) * | 2016-01-07 | 2018-03-23 | 杨涛 | The preparation method of bubble white wine |
| CN105754790B (en) * | 2016-03-24 | 2019-03-12 | 贵州苗岭山地生态作物发展有限公司 | A kind of processing method of squash white spirit |
| CN106635649A (en) * | 2017-01-05 | 2017-05-10 | 哈尔滨伟平科技开发有限公司 | Pumpkin health wine and making method thereof |
| CN107164149A (en) * | 2017-06-12 | 2017-09-15 | 韦朝胜 | A kind of preparation method of Fructus Cucurbitae moschatae fenmented product |
| CN107365670A (en) * | 2017-09-21 | 2017-11-21 | 齐鲁工业大学 | A kind of butter fruit lemon fizz |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1730645A (en) * | 2005-08-03 | 2006-02-08 | 王霞 | Pumpkin brandy and its brewing process |
| CN1740305A (en) * | 2005-09-09 | 2006-03-01 | 李传生 | Dry pumpkin fermenting wine and its fermentation process |
| CN100336893C (en) * | 2005-11-11 | 2007-09-12 | 王福庆 | Pumpkin red cordial and its brewing process |
| CN100430467C (en) * | 2006-04-15 | 2008-11-05 | 岭南荔枝加工工程技术惠州研究中心 | Gasified wine of lichee, and brewing method |
| CN101195835A (en) * | 2007-12-07 | 2008-06-11 | 李传生 | Production technique for fermenting ethyl alcohol with squash as raw material |
-
2013
- 2013-01-08 CN CN201310006039XA patent/CN103013767B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103013767A (en) | 2013-04-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103013767B (en) | Method for preparing pumpkin sparkling wine | |
| CN101245307B (en) | Melon and fruit vinegar and manufacture method thereof | |
| CN103146560B (en) | Health-care vinegar and preparation method thereof | |
| CN102352299A (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN101508945A (en) | Fermented vinous liquor and preparation method thereof | |
| CN103045437A (en) | Making method of mango sparkling wine | |
| CN104928113A (en) | Compound fermentation type pear heath care wine and production technology thereof | |
| CN103602553A (en) | Compound fermentation blueberry health-care wine and production method thereof | |
| CN103642624A (en) | Composite fermentation type cistanche health-care wine and production technology thereof | |
| CN108142934A (en) | A kind of light spot skin makeup Kiwi berry ferment and its preparation process of invigorating blood circulation | |
| CN101319176A (en) | Wild mountain grape wine and preparation method thereof | |
| CN101875890B (en) | Ginseng dry white wine and processing technique thereof | |
| CN106497723B (en) | A fruit wine made from a blend of walnut blossoms, walnut leaves, distraction wood and walnut shells | |
| CN105969590A (en) | Fruit wine | |
| CN105969592A (en) | Clausena lansium/passion fruit wine | |
| CN105919099A (en) | Method for preparing enzyme from kudzuvine roots and mulberry fruits | |
| CN103184122B (en) | Production process for peony-cherry fermented fruit wine | |
| CN103602556A (en) | Compound fermentation type coix seed health-care wine and production method thereof | |
| CN103815468A (en) | Vinegar beverage with effects of appetizing and helping digestion | |
| CN103773660B (en) | Manufacturing method of ginkgo health-care wine | |
| CN101948724A (en) | Method for preparing wild jujube wine | |
| CN105713762A (en) | Method for brewing pear health care wine without addition of sulfur dioxide | |
| CN103589570A (en) | Compound fermented poria cocos health wine and production technique thereof | |
| CN103602554A (en) | Compound fermentation type semen cuscutae health-care wine and production method thereof | |
| CN103642623A (en) | Composite fermentation type purslane health-care wine and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131211 Termination date: 20150108 |
|
| EXPY | Termination of patent right or utility model |