CN104087487A - Brewing technique of spina gleditsiae wine - Google Patents
Brewing technique of spina gleditsiae wine Download PDFInfo
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- CN104087487A CN104087487A CN201410322127.5A CN201410322127A CN104087487A CN 104087487 A CN104087487 A CN 104087487A CN 201410322127 A CN201410322127 A CN 201410322127A CN 104087487 A CN104087487 A CN 104087487A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 21
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 241000931143 Gleditsia sinensis Species 0.000 claims description 32
- 239000002893 slag Substances 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 15
- 235000015096 spirit Nutrition 0.000 claims description 15
- 238000010298 pulverizing process Methods 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 230000001476 alcoholic effect Effects 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract description 2
- 230000001717 pathogenic effect Effects 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000011159 matrix material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 244000061456 Solanum tuberosum Species 0.000 description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 description 6
- 230000001093 anti-cancer Effects 0.000 description 3
- 244000248416 Fagopyrum cymosum Species 0.000 description 2
- 235000014676 Phragmites communis Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 206010061926 Purulence Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004833 fish glue Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/483—Gleditsia (locust)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
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- General Health & Medical Sciences (AREA)
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- Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a brewing technique of spina gleditsiae wine, which comprises the following steps: by using spina gleditsiae as the raw material and sweet potatoes as the matrix, carrying out raw material treatment, immersion and superfine grinding, treating the sweet potatoes, mixing with the raw material, adding agents, carrying out secondary fermentation, pressing, filtering, mixing with the wine solution, and the like. By combining the raw material immersion and fermentation, the brewing technique can enhance the utilization ratio of the raw material, so that the finished spina gleditsiae wine has more balanced nutrient substances, thick mouthfeel and long aftertaste, and has the health-care effects of diminishing swelling, evacuating pus, dispersing pathogenic wind, activating the collaterals, clearing away heat and toxic material and the like.
Description
Technical field
The present invention relates to a kind of making method of health promoting wine, especially relate to a kind of making method of Spine of Chinese Honeylocust wine.
Background technology
Spine of Chinese Honeylocust, claims again SPINA GLEDITSIAE, is the quil of pulse family deciduous tree plant Gleditsia officinalis.This product nature and flavor are pungent, and temperature has the effect of detumescence and apocenosis, and tcm clinical practice all has good result for the treatment of for swollen ulcer drug, generally show as purulence not Cheng Zheke disappear, formed pus person can make it speed and burst.Modern times Anticancer is studied and is shown, Spine of Chinese Honeylocust has anticancer tumor-suppression activity.< < Compendium of Materia Medica > > records: " control carbuncle swollen, be jealous of breast, wind pestilence is disliked sore, retention of placenta, desinsection." main chemical compositions is flavonoid, phenols, amino acid etc.At present, Spine of Chinese Honeylocust is used as Chinese medicinal materials processing and utilization more, take Spine of Chinese Honeylocust as raw material, brewages into Spine of Chinese Honeylocust wine, there is not yet related products listing.
Summary of the invention
The making method that the object of this invention is to provide a kind of Spine of Chinese Honeylocust wine, can effectively improve the utilization ratio of Spine of Chinese Honeylocust, makes finished product Spine of Chinese Honeylocust drinking utensils have dispelling pathogenic wind and eliminating phlegm, activating blood circulation and reducing swelling, the health-care effect such as anticancer.
The present invention solves the technical scheme that its technical problem takes: a kind of making method of Spine of Chinese Honeylocust wine, it is characterized in that, and adopt following steps:
A, raw materials pretreatment: select ripe Spine of Chinese Honeylocust, be cut into broken section of 0.5-1cm, standby;
B, immersion: broken section of Spine of Chinese Honeylocust is put into the white wine that 3-4 times of alcoholic strength of its weight is 60-70% and soak, soak time is 5-7 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry standby;
C, pulverizing: the raw material slag after being filtered dry is pulverized through superfine disruption pulverizing machine, made raw material powder, standby;
D, Ipomoea batatas pre-treatment: fresh sweet potatoes, after cleaning, is cut into Ipomoea batatas grain, and granularity is 10-20 gram/, place Ipomoea batatas grain in steam cooker, to cook to ripe and do not stick with paste, and spreads coolingly, makes Ipomoea batatas material;
E, raw material mix: the raw material powder to adding its weight 55-65% in Ipomoea batatas material, stir, and make compound, after the raw material pulverizing after soaking, continue fermentation, improve the utilization ratio of raw material;
F, dosing: in compound, add the wheat koji of compound weight 20-30%, the distiller's yeast of 8-10%, the tap water of 130-150%, mixes, and makes wine unstrained spirits;
G, just fermentation: the temperature control of wine unstrained spirits product, at 25-30 ℃, is passed through to 4-6 days, more than in wine unstrained spirits, ethanol concn reaches 17% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 20-30 days, more than alcoholic strength reaches 22% volume ratio, secondary fermentation finishes;
I, squeeze and filter: by the good fermented liquid of secondary fermentation, after squeezing, adopt chitosan to filter the wine liquid that obtains clarification;
J, mixing: get the soaking wine 60-70 weight part in step B, the fermented wine 30-40 weight part in step I, stir, make Chinese honey locust wine.
Beneficial effect: the present invention adopts the making method that raw material soaking is combined with fermentation, not only can improve the utilization ratio of raw material, and make that finished product Spine of Chinese Honeylocust wine nutritive substance is more balanced, mouthfeel is mellow, long times of aftertaste, also there is detumescence and apocenosis, dispelling, collateral-activating, the various health care functions such as clearing heat and detoxicating simultaneously.
Embodiment
Embodiment 1: a kind of making method of Spine of Chinese Honeylocust wine, is characterized in that: adopt following steps:
A, raw materials pretreatment: select ripe Spine of Chinese Honeylocust, be cut into broken section of 0.5cm, standby;
B, immersion: it is that 70% white wine soaks that broken section of the Spine of Chinese Honeylocust of 3kg is put into 9kg alcoholic strength, and soak time is 5 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry standby;
C, pulverizing: the raw material slag after being filtered dry is pulverized through superfine disruption pulverizing machine, made raw material powder, standby;
D, Ipomoea batatas pre-treatment: fresh sweet potatoes, after cleaning, is cut into Ipomoea batatas grain, and granularity is 10 grams/, place Ipomoea batatas grain in steam cooker, to cook to ripe and do not stick with paste, and spreads coolingly, makes Ipomoea batatas material;
E, raw material mix: the raw material powder to adding 5.5kg in 10kg Ipomoea batatas material, stir, and make compound, after the raw material pulverizing after soaking, continue fermentation, improve the utilization ratio of raw material;
F, dosing: to adding the wheat koji of 2kg in 10kg compound,, the wheat bran of the distiller's yeast of 0.8kg, 1kg, the tap water of 13kg, mixes, and makes wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 25 ℃, through 6 days, more than in wine unstrained spirits, ethanol concn reaches 17% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 20 days time, more than alcoholic strength reaches 22% volume ratio, secondary fermentation finishes;
I, squeeze and filter: by the good fermented liquid of secondary fermentation, after squeezing, adopt chitosan to filter the wine liquid that obtains clarification;
J, mixing: get the soaking wine 6.5kg in step B, the fermented wine 3.5kg in step I, stir, make Chinese honey locust wine.
Embodiment 2: a kind of making method of Spine of Chinese Honeylocust wine, is characterized in that: adopt following steps:
A, raw materials pretreatment: select ripe Spine of Chinese Honeylocust, reed rhizome, be cut into broken section of 0.8cm, standby;
B, immersion: getting and after broken section of broken section of the Spine of Chinese Honeylocust of 3kg and the reed rhizome of 1kg mixes, putting into 14kg alcoholic strength is that 65% white wine soaks, and soak time is 6 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry standby;
C, pulverizing: the raw material slag after being filtered dry is pulverized through superfine disruption pulverizing machine, made raw material powder, standby;
D, Rhizoma Dioscoreae esculentae pre-treatment: light violet sweet potato, after cleaning, is cut into Rhizoma Dioscoreae esculentae grain, and granularity is 15 grams/, place Rhizoma Dioscoreae esculentae grain in steam cooker, to cook to ripe and do not stick with paste, and spreads coolingly, makes Rhizoma Dioscoreae esculentae material;
E, raw material mix: in 10kg Rhizoma Dioscoreae esculentae material, add the raw material powder of 6kg, the wolfberry fruit powder of 1kg, stir, make compound, by continuing fermentation after the raw material pulverizing after soaking, improve the utilization ratio of raw material;
F, dosing: to adding the wheat koji of 2.5kg in 10kg compound,, the pea flour of the distiller's yeast of 0.9kg, 1.5kg, the tap water of 14kg, mixes, and makes wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 28 ℃, through 5 days, more than in wine unstrained spirits, ethanol concn reaches 17% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, more than alcoholic strength reaches 22% volume ratio, secondary fermentation finishes;
I, squeeze and filter: by the good fermented liquid of secondary fermentation, after squeezing, adopt fish glue to filter the wine liquid that obtains clarification;
J, mixing: get the soaking wine 6kg in step B, the fermented wine 4kg in step I, stir, make Chinese honey locust wine.
Embodiment 3: a kind of making method of Spine of Chinese Honeylocust wine, is characterized in that: adopt following steps:
A, raw materials pretreatment: select ripe Spine of Chinese Honeylocust, Wild Buckwheat Rhizome root, be cut into broken section of 1cm, standby;
B, immersion: getting and after broken section of broken section of the Spine of Chinese Honeylocust of 3kg and the Wild Buckwheat Rhizome root of 1kg mixes, putting into 16kg alcoholic strength is that 60% white wine soaks, and soak time is 7 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry standby;
C, pulverizing: the raw material slag after being filtered dry is pulverized through pulverizer, made raw material powder, standby;
D, potato pre-treatment: fresh potato, after cleaning, is cut into potato grain, and granularity is 20 grams/, place potato grain in steam cooker, to cook to ripe and do not stick with paste, and spreads coolingly, makes potato material;
E, raw material mix: in 10kg potato material, add the raw material powder of 6.5kg, the Semen Maydis powder of 2kg, stir, make compound, by continuing fermentation after the raw material pulverizing after soaking, improve the utilization ratio of raw material;
F, dosing: to the wheat koji of 3kg in 10kg compound,, the sorghum flour of the distiller's yeast of 1kg, 2kg, the tap water of 15kg, mixes, and makes wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 30 ℃, through 4 days, more than in wine unstrained spirits, ethanol concn reaches 17% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 30 days time, more than alcoholic strength reaches 22% volume ratio, secondary fermentation finishes;
I, squeeze and filter: by the good fermented liquid of secondary fermentation, after squeezing, adopt diatomite filtration to obtain the wine liquid of clarification;
J, mixing: get the soaking wine 7kg in step B, the fermented wine 3kg in step I, stir, make Chinese honey locust wine.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a making method for Spine of Chinese Honeylocust wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select ripe Spine of Chinese Honeylocust, be cut into broken section of 0.5-1cm, standby;
B, immersion: broken section of Spine of Chinese Honeylocust is put into the white wine that 3-4 times of alcoholic strength of its weight is 60-70% and soak, soak time is 5-7 days, obtains after filtration soaking wine and raw material slag, and raw material slag is filtered dry standby;
C, pulverizing: the raw material slag after being filtered dry is pulverized through superfine disruption pulverizing machine, made raw material powder, standby;
D, Ipomoea batatas pre-treatment: fresh sweet potatoes, after cleaning, is cut into Ipomoea batatas grain, and granularity is 10-20 gram/, place Ipomoea batatas grain in steam cooker, to cook to ripe and do not stick with paste, and spreads coolingly, makes Ipomoea batatas material;
E, raw material mix: the raw material powder to adding its weight 55-65% in Ipomoea batatas material, stir, and make compound;
F, dosing: in compound, add the wheat koji of compound weight 20-30%, the distiller's yeast of 8-10%, the tap water of 130-150%, mixes, and makes wine unstrained spirits;
G, just fermentation: the temperature control of wine unstrained spirits product, at 25-30 ℃, is passed through to 4-6 days, more than in wine unstrained spirits, ethanol concn reaches 17% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 20-30 days, more than alcoholic strength reaches 22% volume ratio, secondary fermentation finishes;
I, squeeze and filter: by the good fermented liquid of secondary fermentation, after squeezing, adopt chitosan to filter the wine liquid that obtains clarification;
J, mixing: get the soaking wine 60-70 weight part in step B, the fermented wine 30-40 weight part in step I, stir, make Chinese honey locust wine.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510942067.1A CN105420044A (en) | 2014-07-05 | 2014-07-05 | Brewing technology for spina gleditsiae wine |
| CN201410322127.5A CN104087487B (en) | 2014-07-05 | 2014-07-05 | A kind of Spine of Chinese Honeylocust matrimony vine reed rhizome wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410322127.5A CN104087487B (en) | 2014-07-05 | 2014-07-05 | A kind of Spine of Chinese Honeylocust matrimony vine reed rhizome wine |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510942067.1A Division CN105420044A (en) | 2014-07-05 | 2014-07-05 | Brewing technology for spina gleditsiae wine |
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| Publication Number | Publication Date |
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| CN104087487A true CN104087487A (en) | 2014-10-08 |
| CN104087487B CN104087487B (en) | 2016-02-10 |
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| CN201510942067.1A Pending CN105420044A (en) | 2014-07-05 | 2014-07-05 | Brewing technology for spina gleditsiae wine |
| CN201410322127.5A Active CN104087487B (en) | 2014-07-05 | 2014-07-05 | A kind of Spine of Chinese Honeylocust matrimony vine reed rhizome wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593211A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Process for brewing hawthorn root wine |
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN115703984A (en) * | 2021-08-13 | 2023-02-17 | 周禹作 | Brewing method of' yam thorn wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886232A (en) * | 2016-06-11 | 2016-08-24 | 张俊辉 | Brewing technology for nutritional healthcare nutmeg liquor |
| CN106085726A (en) * | 2016-08-26 | 2016-11-09 | 明毅强 | One holds up the double rattan wine of virtue Sanguis Gallus domesticus and brewing method thereof |
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| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
| CN103451063A (en) * | 2013-09-07 | 2013-12-18 | 彭常安 | Brewing method of emblic leafflower fruit wine |
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| CN103627578B (en) * | 2013-11-22 | 2014-12-10 | 吴义顺 | Ilex cornuta wine brewing technique |
| CN103627580A (en) * | 2013-11-28 | 2014-03-12 | 余永跃 | Production method for medlar and chimonanthus praecox wine |
| CN103756856A (en) * | 2014-02-13 | 2014-04-30 | 余芳 | Process for brewing subprostrate sophora wine |
| CN103820264A (en) * | 2014-02-22 | 2014-05-28 | 彭常安 | Brewing technology of fiveleaf akebia fruit wine |
| CN103849522A (en) * | 2014-03-30 | 2014-06-11 | 柴华 | Brewing process of wild buckwheat rhizome-wintersweet root healthcare wine |
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Patent Citations (2)
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|---|---|---|---|---|
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
| CN103451063A (en) * | 2013-09-07 | 2013-12-18 | 彭常安 | Brewing method of emblic leafflower fruit wine |
Non-Patent Citations (1)
| Title |
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| 李明哲: "《药酒配方800例》", 30 November 1988, article "皂角刺酒" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593211A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Process for brewing hawthorn root wine |
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN115703984A (en) * | 2021-08-13 | 2023-02-17 | 周禹作 | Brewing method of' yam thorn wine |
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| Publication number | Publication date |
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| CN104087487B (en) | 2016-02-10 |
| CN105420044A (en) | 2016-03-23 |
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