CN103820270B - Compound raspberry wine provided with biological effect and production method thereof - Google Patents
Compound raspberry wine provided with biological effect and production method thereof Download PDFInfo
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Abstract
The invention discloses a compound raspberry wine provided with a biological effect and a production method thereof. The compound raspberry wine is prepared from the following berries by weight: 30%-35% of red raspberries, 20%-25% of black raspberries, 30%-35% of black mulberries, 5%-10% of black currants and 4%-7% of wolfberries. The production method comprises the following steps: weighing and cleaning the berries; mixing the berries and freezing the berries at a low temperature; filling a fermentation tank with carbon dioxide; heating and coldly soaking the burst mixed berries; fermenting and mixing with sugar; terminating fermentation; naturally subsiding and separating; feeding clarifying agents and separating; removing particle impurities in clarified wine, regulating the concentration of sulfur dioxide and obtaining qualified wine products through a membrane filtering machine. According to the invention, the berry raw materials and weight ratio thereof are reasonably combined, so that not only are the compositions of functional ingredients in the wine products enriched, and the taste characters of the products are improved, but also fermentation berries and wine can be protected from being infected by aerobic bacteria, therefore, the safety of fruits and wine is ensured.
Description
Technical field
The present invention relates to a kind of health preserving wine and production method thereof, particularly relate to a kind of Compound raspberry wine and the production method thereof with biological effectiveness.
Background technology
Chinese patent literature discloses a kind of Compound raspberry health preserving wine and production technique (CN103275849A) thereof, this liquor raw material and weight ratio be respectively: red raspberry 50 ~ 70 parts, black raspberry 15 ~ 25 parts, mulberries 5 ~ 15 parts, matrimony vine 1 ~ 10 part, black currant 1 ~ 10 part.Production technique, for take according to quantity, cleans up; Cryogenic freezing process; Fruit is broken; Load fermentor tank, cold soaking stain, goes back up to 15 DEG C in 8 ~ 12 days gradually; Yeast saccharomyces cerevisiae is added in fermentor tank; Solid-liquid separation; Natural sedimentation method precipitates; Lower glue clarification; Filter; Sulfurous gas is allocated.This health preserving wine red raspberry and black raspberry, than great, account for 80% of content, because raspberry acid content is high, and citric acid accounts for most ratio, affect the stability of wine on the one hand, as microbially stable and microbe population, the mouthfeel being wine is on the other hand uneven, and sour is too outstanding.In this existing health preserving wine technique, fruit seed can be broken in " loading fermentor tank after by fruit fragmentation " step, fruit seed has a strong impact on the mouthfeel of wine after breaking, affect the quality of wine.It is be difficult to realize in practice that above-mentioned document " loads fermentor tank by after fruit fragmentation ", because be difficult to carry out fragmentation to freezing fruit, if carry out fragmentation with cooking machine, can cause breaking fruit seed.In this existing health preserving wine technique, irrational in " going back up to 15 DEG C gradually within the time of 8-12 days " step, because, under the prerequisite be left intact, allow berry naturally rise again in 8-12 days to 15 DEG C, time of rising again is oversize, easily oxidized and by wild fermentable, reduce quality and the nutritive effect of wine.In this existing health preserving wine technique, also be irrational in " described yeast saccharomyces cerevisiae is replaced by pichia stipitis, shehatae candida, pachysolen tannophilus or zymomonas mobilis " that limit, because pichia spp, shehatae candida, pachysolen tannophilus or zymomonas mobilis are yeast, instead of yeast saccharomyces cerevisiae, pichia spp, shehatae candida, pachysolen tannophilus or zymomonas mobilis can produce the noxious products such as a large amount of methyl alcohol in the process of fermentation, have a strong impact on the quality of wine, be not suitable as yeast saccharomyces cerevisiae and use.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of berry reasonable raw material proportioning, be of high nutritive value, Compound raspberry wine and the production method thereof of biological effectiveness that what mouthfeel was good have.
Technical solution of the present invention is:
Plant the Compound raspberry wine with biological effectiveness, produced by the berry of following weight percentage: red raspberry 30 ~ 35%, black raspberry 20 ~ 25%, black mulberries 30 ~ 35%, Ribes nigrum L. 5 ~ 10%, matrimony vine 4 ~ 7%.
The above-mentioned Compound raspberry wine production method with biological effectiveness, concrete steps are as follows:
1) take red raspberry, black raspberry, black mulberries, Ribes nigrum L., matrimony vine by above-mentioned weight percentage, and clean up;
2) by freezing for above-mentioned berry mixing low temp, freezing temp-20 DEG C, freezing time 24 hours, makes the cell walls of berry fruit rise brokenly;
3) in fermentor tank, carbon dioxide is full of, then the mixing berry after rising brokenly is poured into fermentor tank and heated up, in 3 ~ 5 days, temperature goes back up to 8 ~ 10 DEG C gradually, and carry out cold soaking stain, the temperature of cold soaking stain keeps 24 hours at 8 ~ 10 DEG C, in the process of cold soaking stain, every day supplements carbon dioxide, ensures carbonic acid gas canful;
4) after cold soaking stain terminates, the yeast saccharomyces cerevisiae of the low temperature resistant and resistance to carbonic acid gas activated will be added in fermentor tank, after zymamsis starts, sugar addition is to 218g/L, controlled by leavening temperature at 13 ~ 15 DEG C, every day is that a tank holds with sanitation-grade recycle pump circulation twice, each circulation;
5) after residual sugar content≤4g/L, carbon dioxide is filled with in fermentor tank, control tank temperature at 10 ~ 13 DEG C, continue dipping 3 ~ 5 days, then add sulfurous gas according to the ultimate density of 60mg/L and stop fermentation, skin slag is separated, obtain flow automatically former wine and the former wine of squeezing, the former wine that flows automatically separately is deposited with the former wine of squeezing, discards scrap leather slag;
6) the former wine that flows automatically adopts natural sedimentation method to precipitate with the former wine of squeezing respectively, is separated by throw out after one month, is then extracted out respectively by the supernatant liquor sanitary pump of the former wine of gravity flow and the former wine of squeezing;
7) respectively finings is descended to the supernatant liquor of the former wine of gravity flow and the former wine of squeezing, add finings Posterior circle to mixing with wine body, then behind airtight placement >=20 of wine tank day, to be added have the Supernatant protein qualified stability of finings after, precipitation is separated, then extracts supernatant liquor sanitary pump out wine liquid after being clarification;
8) by the wine liquid removing granule foreign after clarification, adjust sulfur dioxide concentration before filling the container and by Membrane filtering machine, microorganism removing obtained qualified wine product.
In above-mentioned steps (4), yeast saccharomyces cerevisiae adopts F33 yeast saccharomyces cerevisiae; In above-mentioned steps (7), select gelatin to be finings, addition is 0.8 ~ 1.2g/L; In above-mentioned steps (8), sulfur dioxide concentration is 25mg/L, removes granule foreign with cross-flow filters, and Membrane filtering machine adopts the Membrane filtering machine of 0.45 micron.
Technique effect of the present invention is: the present invention selects red raspberry, black raspberry, black mulberries, Ribes nigrum L., matrimony vine as berry raw material and carries out reasonably combined to its weight proportion, solve kind and the irrational problem of proportioning of prior art Raw, both the composition of functional ingredient in wine product had been enriched, which in turn improve the mouthfeel characteristic of product, clearly drink happily.
Ribes nigrum L. rich vitamin C, anthocyanidin, and containing very abundant vitamins C, phosphorus, magnesium, potassium, calcium, anthocyanidin, aldehydes matter.Its health-care effect comprises prevention gout, anaemia, oedema, sacroiliitis, rheumatosis, oral cavity and laryngopharyngeal diseases, cough etc.
Red raspberry, also known as raspberry, can the effective cardiovascular disorder such as allevating angina pectoris, red raspberry fruits sweet and sour taste, has the good reputation of " gold fruit ", also has liver-kidney tonifying, effect that improving eyesight crow sends out.
The ascorbic content that black raspberry contains is 5 times of apple, 6 times of grape, and tanning acid is particularly confirmed it is the most effective substance of preventing cancer by American scientist.Because nutritive ingredient and crushing juice rate are better than numerous fruits, food and agricultural organization of united state is classified as " natural green food " and " heath food ".Why black fruit presents black appearance, is that such as: pycnogenols, chlorophyll etc., this kind of material has very strong oxidation-resistance because it contains abundant colors.Compare light fruit, black fruit also containing more abundant vitamins C, can increase the resistibility of human body.In addition, in black fruit, the content of the mineral substance such as potassium, magnesium, calcium is also higher than common fruit, and these ions are present in the middle of fruit mainly with the form of organic acid salt greatly, has vital effect to the ionic equilibrium maintaining human body.This fruit nutrition composition is very abundant, and containing multiple amino acids, VITAMIN and the nutritive substance such as organic acid, carotene, the content of mineral substance is also high than other fruit, mainly contains potassium, calcium, magnesium, iron, manganese, copper, zinc.Modern medicine proves, black raspberry has and strengthens immunity, promotes hematopoiesis red blood cell growth, prevents human body artery and skeleton arthrosclerosis, and the function such as enhance metabolism.
Lipid acid in black mulberries has and reduces fat, and reduces blood fat, prevents the effects such as arteriosclerosis.Black mulberries contain a crow element can make hair become black and glossy.Black mulberries are improved skin and comprise scalp blood supply, nutrition skin, make the effects such as the delicate and Wu Fa of skin and can delay senility.Black mulberries have immunologic enhancement, can cancer-resisting.Black mulberries nourishing YIN and benefiting blood, promotes the production of body fluid and moisturizes, and is suitable for liver kidney yin insufficiency of blood and body fluid deficiency and quenches one's thirst the diseases such as intestines are dry, can improving eyesight, the symptom that relieving eye strain is dry and astringent.
Matrimony vine contains trimethyl-glycine, coromegine, l-tropine tropate.Lycium barbarum polysaccharide has Promote immunity, anti-ageing, antitumor, scavenging free radicals, antifatigue, and radioprotective protects the liver, the effects such as reproductive function protection and improvement.Trimethyl-glycine is to lipid metabolism or lipotropic effect.Wolfberry pigment mainly comprises carotene, xenthophylls and other coloring matters.Carotenoid contained by matrimony vine then has very important pharmaceutical use.A lot of research has proved that matrimony vine seed pigment has raising immune function of human body, prevention and prohibition tumour and the effect such as prevention of arterial is atherosis.Carotene is the main active ingredient of wolfberry pigment, has anti-oxidant and as the important physiological function of the synthesis precursor etc. of vitamin A.
The ratio of berry adjusts by the present invention, improve the ratio of the lower berry mulberries of organic acid content in fruit, under the prerequisite both ensureing product nutritive value, substantially improve again the mouthfeel of product, the overall quality improving product, expands the scope of consumer groups.The present invention is directed to the state of freezing fruit, adjustment production technique.After being full of carbon dioxide in fermentor tank, freezing berry being dropped in fermentor tank, carries out nature and rise again, temperature is controlled at 8 ~ 10 DEG C, and continue 24 hours.Add the special low temperature resistant and yeast saccharomyces cerevisiae of resistance to carbonic acid gas during the fermentation simultaneously, carry out zymamsis to raw material, in the process of fermentation, control leavening temperature is 13 ~ 15 DEG C.Terminate to be filled with carbonic acid gas in secondary fermentation tank in zymamsis, temperature continues 3 ~ 5 days at 10 ~ 13 DEG C.The present invention adopts carbon-dioxide protecting dipping at earlier fermentation and later stage, and energy protected fermentation berry and wine liquid not infected by aerobic bacteria (acetic bacteria etc.), ensures the security of fruit and wine liquid.And can improve the degree of depth of product colour, the strong degree of fragrance and complicacy, the abundant degree of mouthfeel, and the content of functional substance all has lifting in various degree, substantially increases the quality of product.
Embodiment
Embodiment 1
Embodiment 1 has the Compound raspberry wine production method of biological effectiveness, and concrete steps are as follows:
1) take berry by the weight ratio of red raspberry 30%, black raspberry 20%, black mulberries 35%, Ribes nigrum L. 10%, matrimony vine 5%, and clean up.
2) by freezing for above-mentioned berry mixing low temp, freezing temp-20 DEG C, freezing time 24 hours, makes the cell walls of berry fruit rise brokenly.
3) in fermentor tank, carbon dioxide is full of, then the mixing berry after rising brokenly is poured into fermentor tank and heated up, in 3 days, temperature goes back up to 8 DEG C gradually, and carry out cold soaking stain, the temperature of cold soaking stain keeps 24 hours at 8 DEG C, and in the process of cold soaking stain, every day supplements carbon dioxide, ensures carbonic acid gas canful, judge whether canful is by hearing for carbonic acid gas, or detected by PH test paper.The purity that the present embodiment adds carbon dioxide is 99%.
4) after cold soaking stain terminates, the yeast saccharomyces cerevisiae of the low temperature resistant and resistance to carbonic acid gas activated will be added in fermentor tank, the F33 yeast saccharomyces cerevisiae that the present embodiment adopts French Laffort company to produce, the yeast saccharomyces cerevisiae activated is that above-mentioned compound juice of raspberry is warming up to 25 DEG C, yeast saccharomyces cerevisiae is added rear cultivation half hour, 200 mg/litre.After zymamsis starts, leavening temperature, to 218g/L (potential wine degree is at 12 degree), controls at 13 DEG C by sugar addition, and every day circulates twice with sanitation-grade recycle pump, and namely every 12 h cycle once, and cycling time is 1 hour.
5) after residual sugar content≤4g/L, carbon dioxide is filled with in fermentor tank, control tank temperature at 13 DEG C, continue dipping 5 days, then add sulfurous gas according to the ultimate density of 60mg/L, the present embodiment adopts concentration to be that 6% (weightmeasurement ratio) Aqueous Solution of Sulfur Dioxide stops fermentation, skin slag is separated, obtain flow automatically former wine and the former wine of squeezing, the former wine that flows automatically separately is deposited with the former wine of squeezing, discards scrap leather slag.
6) the former wine that flows automatically adopts natural sedimentation method to precipitate with the former wine of squeezing respectively, is separated by throw out after one month, is then extracted out respectively by the supernatant liquor sanitary pump of the former wine of gravity flow and the former wine of squeezing.
7) respectively finings is descended to the supernatant liquor of the former wine of gravity flow and the former wine of squeezing, add finings Posterior circle to mixing with wine body, then behind airtight placement >=20 of wine tank day, after protein stability is qualified, (judge the qualified working method of protein stability: wine liquid is heated to 65 DEG C and keeps 48 hours, if precipitation, is not judged as that protein stability is qualified), precipitation is separated, extract supernatant liquor sanitary pump out wine liquid after being clarification again, the present embodiment selects gelatin to be finings, and addition is 1.0g/L.
8) by the wine liquid removing granule foreign after clarification, adjust sulfur dioxide concentration before filling the container and pass through Membrane filtering machine, microorganism removing is obtained qualified wine product, the concentration that the present embodiment adds after sulfurous gas is 25mg/L, remove granule foreign with cross-flow filters, Membrane filtering machine adopts the Membrane filtering machine of 0.45 micron.
Embodiment 2
Embodiment 2 has the Compound raspberry wine production method of biological effectiveness, and concrete steps are as follows:
1) take berry by the weight ratio of red raspberry 35%, black raspberry 20%, black mulberries 30%, Ribes nigrum L. 8%, matrimony vine 7%, and clean up.
2) by freezing for above-mentioned berry mixing low temp, freezing temp-20 DEG C, freezing time 24 hours, makes the cell walls of berry fruit rise brokenly.
3) in fermentor tank, be full of carbon dioxide, carbon dioxide purity is greater than 99%.Then the mixing berry after rising brokenly is poured into fermentor tank and heated up, in 4 days, temperature goes back up to 9 DEG C gradually, and carries out cold soaking stain, and the temperature of cold soaking stain keeps 24 hours at 9 DEG C, in the process of cold soaking stain, every day supplements carbon dioxide, ensures carbonic acid gas canful.
4) after cold soaking stain terminates, the yeast saccharomyces cerevisiae of the low temperature resistant and resistance to carbonic acid gas activated will be added in fermentor tank, after zymamsis starts, sugar addition is to 218g/L (potential wine degree is at 12 degree), leavening temperature is controlled at 14 DEG C, every day circulates twice with sanitation-grade recycle pump, and once, cycling time is 1 hour to every 12 h cycle.
5) after residual sugar content≤4g/L, carbon dioxide is filled with in fermentor tank, control tank temperature at 12 DEG C, continue dipping 4 days, then add sulfurous gas according to the ultimate density of 60mg/L and stop fermentation, skin slag is separated, obtain flow automatically former wine and the former wine of squeezing, the former wine that flows automatically separately is deposited with the former wine of squeezing, discards scrap leather slag.
6) the former wine that flows automatically adopts natural sedimentation method to precipitate with the former wine of squeezing respectively, is separated by throw out after one month, is then extracted out respectively with the supernatant liquor sanitary pump of the former wine of squeezing by the former wine of gravity flow and obtains former wine.
7) respectively finings is descended to the supernatant liquor of the former wine of gravity flow and the former wine of squeezing, add finings Posterior circle to mixing with wine body, then behind airtight placement >=20 of wine tank day, after protein stability is qualified, precipitation is separated, extract supernatant liquor sanitary pump out wine liquid after being clarification again, the present embodiment selects gelatin to be finings, and addition is 1.0g/L.
8) by the wine liquid removing granule foreign after clarification, adjust sulfur dioxide concentration before filling the container and pass through Membrane filtering machine, microorganism removing is obtained qualified wine product, the present embodiment sulfur dioxide concentration is 25mg/L, remove granule foreign with cross-flow filters, Membrane filtering machine adopts the Membrane filtering machine of 0.45 micron.
Embodiment 3
Embodiment 3 has the Compound raspberry wine production method of biological effectiveness, and concrete steps are as follows:
1) take berry by the weight ratio of red raspberry 30%, black raspberry 25%, black mulberries 33%, Ribes nigrum L. 8%, matrimony vine 4%, and clean up.
2) by freezing for above-mentioned berry mixing low temp, freezing temp ~ 20 DEG C, freezing time 24 hours, makes the cell walls of berry fruit rise brokenly.；
3) in fermentor tank, carbon dioxide is full of, then the mixing berry after rising brokenly is poured into fermentor tank and heated up, in 5 days, temperature goes back up to 10 DEG C gradually, and carry out cold soaking stain, the temperature of cold soaking stain keeps 24 hours at 10 DEG C, in the process of cold soaking stain, every day supplements carbon dioxide, ensures carbonic acid gas canful.
4) after cold soaking stain terminates, the yeast saccharomyces cerevisiae of the low temperature resistant and resistance to carbonic acid gas activated will be added in fermentor tank, after zymamsis starts, sugar addition is to 218g/L (potential wine degree is at 12 degree), leavening temperature is controlled at 15C, every day circulates twice with sanitation-grade recycle pump, and once, cycling time is 1 hour to every 12 h cycle.
5) after residual sugar content≤4g/L, carbon dioxide is filled with in fermentor tank, control tank temperature at 10C, continue dipping 3 days, then add sulfurous gas according to the ultimate density of 60mg/L and stop fermentation, skin slag is separated, obtain flow automatically former wine and the former wine of squeezing, the former wine that flows automatically separately is deposited with the former wine of squeezing, discards scrap leather slag.
6) the former wine that flows automatically adopts natural sedimentation method to precipitate with the former wine of squeezing respectively, is separated by throw out after one month, is then extracted out respectively with the supernatant liquor sanitary pump of the former wine of squeezing by the former wine of gravity flow and obtains former wine.
7) respectively finings is descended to the supernatant liquor of the former wine of gravity flow and the former wine of squeezing, add finings Posterior circle to mixing with wine body, then behind airtight placement >=20 of wine tank day, after protein stability is qualified, precipitation is separated, extract supernatant liquor sanitary pump out wine liquid after being clarification again, the present embodiment selects gelatin to be finings, and addition is 0.9g/L.
8) by the wine liquid removing granule foreign after clarification, adjust sulfur dioxide concentration before filling the container and pass through Membrane filtering machine, microorganism removing is obtained qualified wine product, the present embodiment sulfur dioxide concentration is 25mg/L, remove granule foreign with cross-flow filters, Membrane filtering machine adopts the Membrane filtering machine of 0.45 micron.
Claims (2)
1. have a Compound raspberry wine production method for biological effectiveness, concrete steps are as follows:
1) take red raspberry, black raspberry, black mulberries, Ribes nigrum L., matrimony vine by the weight percentage of red raspberry 30 ~ 35%, black raspberry 20 ~ 25%, black mulberries 30 ~ 35%, Ribes nigrum L. 5 ~ 10%, matrimony vine 4 ~ 7%, and clean up;
2) by freezing for above-mentioned berry mixing low temp, freezing temp-20 DEG C, freezing time 24 hours, makes the cell walls of berry fruit rise brokenly;
3) in fermentor tank, carbon dioxide is full of, then the mixing berry after rising brokenly is poured into fermentor tank and heated up, in 3 ~ 5 days, temperature goes back up to 8 ~ 10 DEG C gradually, and carry out cold soaking stain, the temperature of cold soaking stain keeps 24 hours at 8 ~ 10 DEG C, in the process of cold soaking stain, every day supplements carbon dioxide, ensures carbonic acid gas canful;
4) after cold soaking stain terminates, the yeast saccharomyces cerevisiae of the low temperature resistant and resistance to carbonic acid gas activated will be added in fermentor tank, after zymamsis starts, sugar addition is to 218g/L, controlled by leavening temperature at 13 ~ 15 DEG C, every day is that a tank holds with sanitation-grade recycle pump circulation twice, each circulation;
5) after residual sugar content≤4g/L, carbon dioxide is filled with in fermentor tank, control tank temperature at 10 ~ 13 DEG C, continue dipping 3 ~ 5 days, then add sulfurous gas according to the ultimate density of 60mg/L and stop fermentation, skin slag is separated, obtain flow automatically former wine and the former wine of squeezing, the former wine that flows automatically separately is deposited with the former wine of squeezing, discards scrap leather slag;
6) the former wine that flows automatically adopts natural sedimentation method to precipitate with the former wine of squeezing respectively, is separated by throw out after one month, is then extracted out respectively by the supernatant liquor sanitary pump of the former wine of gravity flow and the former wine of squeezing;
7) respectively finings is descended to the supernatant liquor of the former wine of gravity flow and the former wine of squeezing, add finings Posterior circle to mixing with wine body, then behind airtight placement >=20 of wine tank day, to be added have the Supernatant protein qualified stability of finings after, precipitation is separated, then extracts supernatant liquor sanitary pump out wine liquid after being clarification;
8) by the wine liquid removing granule foreign after clarification, adjust the sulfur dioxide concentration in wine liquid before filling the container and by Membrane filtering machine, microorganism removing obtained qualified wine product.
2. a kind of Compound raspberry wine production method with biological effectiveness according to claim 1, is characterized in that: in step (4), and yeast saccharomyces cerevisiae adopts F33 yeast saccharomyces cerevisiae; In step (7), select gelatin to be finings, addition is 0.8 ~ 1.2g/L; In step (8), sulfur dioxide concentration is 25mg/L, removes granule foreign with cross-flow filters, and Membrane filtering machine adopts the Membrane filtering machine of 0.45 micron.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104031797B (en) * | 2014-06-19 | 2015-11-18 | 河北科技师范学院 | Nanguo Pear mixes the method for juice fermented soy dry type fermented wine |
| CN104087488B (en) * | 2014-07-08 | 2015-08-26 | 生命果有机食品股份有限公司 | A kind of raspberry compound fruit wine and brewing method thereof |
| CN104694331A (en) * | 2015-03-17 | 2015-06-10 | 黑龙江绿知都生物科技开发有限公司 | Brewing method of three-berry wine |
| CN105087285B (en) * | 2015-09-30 | 2018-03-23 | 宋彦良 | A kind of mulberry health preserving wine and preparation method thereof |
| CN105087284B (en) * | 2015-09-30 | 2017-09-22 | 宋彦良 | A kind of compound raspberry health preserving wine and preparation method thereof |
| CN105441257A (en) * | 2015-12-21 | 2016-03-30 | 宁夏红中宁枸杞制品有限公司 | Method used for brewing Chinese wolfberry fruit wine via carbon dioxide steeping |
| CN105687422B (en) * | 2016-03-02 | 2020-05-05 | 深圳福山生物科技有限公司 | Raspberry composition and application thereof |
| CN109401879A (en) * | 2017-03-24 | 2019-03-01 | 山东黑尚莓生物技术发展有限公司 | A kind of interior muddy raspberry fizz and its production technology of fermenting of novel tank |
| CN107502509A (en) * | 2017-09-26 | 2017-12-22 | 烟台黑尚莓农业科技有限公司 | A kind of low alcohol content Raspberry health wine beverage and preparation method thereof |
| CN109540885B (en) * | 2018-11-30 | 2021-11-05 | 河北工程大学 | pH test paper and preparation method thereof |
| CN110903932B (en) * | 2019-10-28 | 2023-01-17 | 山东农业大学 | Production method of semi-dry raspberry wine |
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Address after: 264000 No. 6, No. 1 Phoenix Palace Road, Zhifu Road, Zhifu, Yantai, Shandong. Patentee after: Shandong black raspberry Biotechnology Development Co., Ltd. Address before: 264000 Xinqiao Road, Zhifu District, Yantai, Shandong Province, No. 4 Patentee before: SHANDONG HEISHANGMEI BIOTECHNOLOGY DEVELOPMENT CO., LTD. |
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