CN104178404B - The preparation method of fruit rice wine - Google Patents
The preparation method of fruit rice wine Download PDFInfo
- Publication number
- CN104178404B CN104178404B CN201410449188.8A CN201410449188A CN104178404B CN 104178404 B CN104178404 B CN 104178404B CN 201410449188 A CN201410449188 A CN 201410449188A CN 104178404 B CN104178404 B CN 104178404B
- Authority
- CN
- China
- Prior art keywords
- wine
- rice wine
- fruit
- preparation
- fruit rice
- 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
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of preparation method of blue berry rice wine.Comprise the following steps: take blueberry as raw material, obtained blueberry juice, adds high fructose syrup and/or honey, makes blueberry sweet juice correctives; In blue berry, admix the rice, the yeast lyophilized powder that cook, ferment, obtained fruit rice wine base; Make morat with alcoholic strength at the liquor dipping mulberries of more than 58%vol, adopt morat to carry out hook to fruit rice wine base and adjust; Finally carry out flavoring with described correctives.Adopt fruit rice wine prepared by the inventive method, the harmony of wine body, aroma is given prominence to, and vinosity is suitable for, the feature that wine sense is strong.
Description
Technical field
The present invention relates to a kind of fruit rice wine, particularly relate to a kind of preparation method of blue berry rice wine.
Background technology
Containing very abundant natural drug active substance in fruit, as Anthraquinones, glycoside, flavonoid etc. have the material of the health-care effecies such as antibacterial anti-oxidant anticancer change.Therefore, people often for a long time drink the wine produced with fruit on a small quantity in the hope of reaching health-care effect.Modal is fruit or even medicinal material direct impregnation in high wine, soaks half a year more than and produces.A kind of alcoholic drink mixed with fruit juice is had in prior art, according to People's Republic of China's alcohol industry standard to the definition of alcoholic drink mixed with fruit juice, alcoholic drink mixed with fruit juice is with liquor, scent type Fenyang wine or edible ethanol for wine base, with the animals and plants of medicine-food two-purpose for elite, process by advanced technologies, change the alcoholic drink of its former wine base style.
Therefore, traditional impregnating liquor might as well, novel alcoholic drink mixed with fruit juice is all high wine usually, also therefore, its towards customers very narrow.If directly turned down by its alcoholic strength, not only fall that it is fragrant, demote its taste, also destroy original liquor body style, nondescript on the contrary.So how make a alcoholic strength moderate and there is the wine that its individual style also has good taste fragrance? this is also the problem that this area needs solution badly.
Application number is the Chinese invention patent of 201310142778.1, disclose a kind of preparation method of Pitaya rice wine, comprise the following steps: select fresh Hylocereus undatus, clean, remove the peel, make dragon fruit juice after pulverizing with juice extractor, then in dragon fruit juice, add a certain amount of polygalacturonase, after stirring, at 50 DEG C of temperature, leave standstill 30min, finally be heated to boil, obtained Hylocereus undatus pulp after cooling; Glutinous rice through eluriating, soaking, boiling and after meal cool, add the activation distiller's yeast of 0.7%, stir, by rice compacting, and dig a hole therebetween, obtained rice wine after 30 DEG C of bottom fermentation 48h; Hylocereus undatus pulp and rice wine are mixed according to the ratio that mass ratio is 1: 3 ~ 1: 5, then adds the yeast after 0.9% activation, after mixing, mixed fermentation 24h at 28 DEG C; In mixed fermentation liquid, add appropriate honey and lemon juice, adjust its pol and acidity, obtain sour-sweet moderate, pure and fresh tasty and refreshing Pitaya rice wine.This technology have employed rice wine and fruit juice mixes the scheme of carrying out Secondary Fermentation, although Secondary Fermentation not too promotes alcoholic strength, significantly can promote the content of flavour substances, accomplish good smell, entrance silk floss is soft.But Secondary Fermentation also means that the further loss of glucide and acid wait the further accumulation of material after ferment, changes the type of wine body, such as change half sweet wine into also or half dry wine from sweet wine; Secondary Fermentation also easily amplifies the unfavorable factor produced early stage, makes result towards unfavorable future development.This is quite difficult assurance, and Secondary Fermentation is obviously a double-edged sword, and this is not the technology that those of ordinary skill in the art can grasp.Also therefore, the technology window reality of such scheme is very narrow, and according to this extent of disclosure, those of ordinary skill in the art still can not accomplish the effect as described in it.Although it also went to adjust taste with honey and lemon juice in the later stage, but this is only making up further above-mentioned defect, its effect is also limited, and its object is nothing but suitably widen above-mentioned narrow technology window, and thus obtained its taste of fruit rice wine need to improve.
In background technology, once the unmanageable problem of Secondary Fermentation was talked about, specific as follows, the degree of the Secondary Fermentation factor such as kind and content, environmental stress, oxygen content in air, air moisture content also with other bacterium in fruit juice concn, fruit juice sugar degree, fruit juice potential of hydrogen, fruit juice except temperature, distiller's yeast is relevant, key is that distiller's yeast will be made to ferment becomes Primary Fermentation, make yeast develop into absolute predominance flora, and control the development process of Primary Fermentation.However, due to the impact that secondary amplifies, between different batches, quality product difference is very large.Because fruit juice is originally fabulous substratum, apt to deteriorate, even if the also not rotten effect also easily affecting Secondary Fermentation, because cause rotten funginert control environment and yeast to be more or less the same, in Secondary Fermentation process, they are also in breeding, and enter fermentation the middle and later periods just understand by yeast institute competitive inhibition, and now they have had time enough and space produces material product to baneful influence, be exactly generally " a mouse dung has broken a pot liquor ", therefore, the scale effect of Secondary Fermentation drastically influence the quality of product.Owing to being difficult to control, therefore the present inventor has abandoned the scheme of Secondary Fermentation.
In technique scheme of the present invention, adopt the technique of one time fermentation to produce fruit rice wine base, then seasoning after first blending, has process controllability good, the advantage that between batch, difference is little; Unique delicate fragrance of the existing blueberry of fruit rice wine made also has the natural flavor of rice wine, presents the harmony of wine body, and aroma is given prominence to, and vinosity is suitable for, the due characteristic of top grade fruit rice wine that wine sense is strong.
Fruit rice wine prepared by the present invention also has the moderate advantage of alcoholic strength, rice wine precision usually at 12%vol, the low then 33%vol of alcoholic strength of white wine, height is 68%vol then, and the wine in the market between rare 12%vol ~ 33%, having also is assembled alcoholic drinks, its liquor body style aroma vinosity, does not know where to begin.This area it has been generally acknowledged that wine will have the style of its uniqueness, when the alcoholic strength of a class wine is less than 30 °, for white wine colony, the advantage that it does not only have the also soft or sweet profit of mellow silk floss cool, feel that its fragrant widow is lightly seasoned, strength is little on the contrary, therefore white wine colony not easily accepts; For yellow rice wine colony, this kind of wine is also tasteless, and not sour sweetless not fragrant not light, therefore white wine colony also not easily accepts.The taste that yellow rice wine is tasted, the perfume (or spice) of white wine product, and the aroma of usual about 20 ° is not as white wine taste is not as yellow rice wine, seems thus nondescript.Trace sth. to its source, will talk about from the classification of wine, white wine and yellow rice wine are not the difference of color, also have nothing to do with its raw material, its glutinous rice also can white wine processed, and Chinese sorghum also can white wine processed, even grape also can make grape liquor, and only often kind of wine has its suitable raw material.White wine essence is liquor, that fermented liquid is collected the phlegma obtained again by distillation means, it is main containing low-boiling-point organic compounds such as ethanol, also the water with ethanol distillation is comprised, therefore, not only the number of degrees are high but also pleasant aroma for it, due to this method, have existed since ancient times, people get used to the fragrance of this concentration, if the number of degrees toward low preparation, (ethanol that different channel produces is nondistinctive to reduce its perfume (or spice) undoubtedly, therefore the style of white wine is not by the decision in the source of ethanol, but determined by other low-boiling point materials evaporating condensation together with ethanol, though their content is low, but play a part absolute on the impact of wine product style, this kind of material has ethyl acetate usually, ethyl butyrate, oil of cognac, ethyl octylate, isopropylcarbinol, primary isoamyl alcohol, lactic acid, ethyl lactate etc., the kind of any amount and ratio all likely produce a kind of odor type), and yellow rice wine or grape wine, rice wine, all filter wine, they are that tunning is opened ferment wine with dregs and separation of fermentative broth by the mode of filtering, again fermented liquid is modulated into wine by follow-up means, therefore the macromolecular substance in raw material, nonvolatile small-molecule substance can be remained, and have the essential characteristic of raw material, but because substrate suppresses, fermentation proceeds to a certain degree just cannot maintain down, also therefore also contains a large amount of sugar in fermented liquid, so this area is divided into sweet wine, half sweet wine, half dry wine and dry wine four grades according to the sugar degree in wine this kind of wine, its actual characterize be fermentation carry out degree, because substrate suppresses, filter the alcoholic strength extreme value of wine also just about 15%.Allocate if directly adopt liquor and filter wine, just occurred what beginning was said, wine product are nondescript, the situation that liquor body style aroma vinosity is not known where to begin.This is not only the technology blind spot of this area, is also the technology prejudice of this area.
To sum up, namely the wine of about 20 ° is nondescript for said technology prejudice above, and aroma is not dense, and vinosity is boring, though the harmony of wine body, without style characteristic.Because of the double influence of conventional art defect and technology today prejudice, wine is in the market caused to produce tomography between 12%vol to 33%vol.Of the present inventionly to occur, well solve this problem.Not only aroma is given prominence to, vinosity is suitable in the present invention, wine sense is strong also inherits the effect of filtering wine nutritive health-care.The present invention realizes the scheme of this object, first adopt during fermentation and distill ethanol alleviation substrate inhibition, alcoholic strength is made to increase, filtration wine is made to break through bottleneck in the past in the accumulation of flavour substances Cumulate Sum alcoholic strength, infinitely close to liquor, in the tomography problem ensureing the basis with homeostasis liquor body style to solve in the market, secondly promote its fragrance further by the means of blending, make product in fragrance performance to liquor infinite approach, again by flavoring means, promote its sugariness, for traditional filtering wine, restore its original style and features, and this recovery is highly controlled, (no longer there is larger change in the final step that it is not only essential features of the present invention, there will not be foregoing secondary scale effect), and its source is exactly blueberry, therefore there is the homology of height, add suitable amount and can not produce division sense, as long as the amount of also therefore adding is suitable can not produce negative effect, the blueberry sweet juice used is carried out as correctives, suitable amount is clearly to those skilled in the art.
In technique scheme of the present invention, blending and seasoning have both definite sequences.Carry out seasoning after blending, better effects if, quality is also more stable.
In technique scheme of the present invention, additionally use five cereals as raw material, especially pumpkin, Semen Coicis, have more good effect except damp and hot, warm spleen; Common fruit wine all inherits the originality of fruit, under the effect of alcohol, even make this effect amplify, the sweet acid of taste as cool in nature in blueberry, and is not suitable for weakness of the spleen and the stomach people; Much other fruit such as mango also has damp and hot, easily makes people fire excess from yin deficiency; Five cereals have good performance in this respect, and he not only helps taste, can also remove the detrimentally affect of fruit source property; Therefore the product fruit rice wine more of the prior art than it that obtains of the present invention claim the health-care effect possessed, be undisputed.
To step 3., liquor body style of the present invention becomes, and the addition of correctives can not affect substantially, as long as in the scope of appropriateness, all can reach object of the present invention.The amount of correctives can be added according to market demand, usually at 100%(1:1 volume) within all can not affect liquor body style.
Preferred as technique scheme, step 1. in, be also added with polygalacturonase and cellulase in blue berry.
Preferred as technique scheme, the addition of described cellulase is 0.002%; The addition of described polygalacturonase enzyme is 0.002%.
Preferred as technique scheme, the usage quantity of described wine blending is 1/3 ~ 1/6 of described fruit rice wine matrix accumulated amount.
Preferred as technique scheme, the usage quantity of described correctives be hook adjust after wine body volume 10% ~ 50%.
Preferred as technique scheme, the addition of yeast lyophilized powder is 0.01 ~ 0.1%.
Preferred as technique scheme, step 1. in, while admixing yeast lyophilized powder, be also added with subtilis lyophilized powder, the addition of described subtilis lyophilized powder is 0.001 ~ 0.008%.
Subtilis is a kind of aerophil, and its existence can consume rapidly the oxygen in environment, saccharomycetic fermentation diagram can be made to move to left, and have the effect of stable fermentation diagram.Also produce subtilyne, polymyxin, nystatin, linear gramicidins isoreactivity material in fermentation of bacillus subtilis process, to other microorganisms, there is very strong restraining effect, extend the quality guaranteed period of product.
In sum, the present invention has following beneficial effect:
1, the inventive method technology window is wide, technology implementation difficulty is little, and process easily controls;
2, the fruit rice wine adopting the inventive method to prepare, the harmony of wine body, aroma is given prominence to, and vinosity is suitable for, the feature that wine sense is strong;
3, the invention still further relates to the scheme of subtilis, the program not only can make saccharomycetes to make fermentation curve move to left, shorten fermentation time, raising efficiency, and can multiple flavour substances be produced, make the mouthfeel of fruit rice wine better pleasant, but also create some antibacterial substances, reduce the storage difficulty of product, for enterprise saves cost, also extend the quality guaranteed period of product.
Summary of the invention
The present invention will solve the problems of the technologies described above, thus the preparation method of the fruit rice wine providing a kind of technology window wide.Adopt the method to prepare fruit rice wine has color purple, color and luster is clear and bright, aroma is outstanding, continuous soft, the wine body harmony of mouthfeel, and there is the feature of blueberry sample delicate fragrance of uniqueness.
The technical scheme that the present invention realizes above-mentioned purpose is as follows:
A preparation method for fruit rice wine, comprises the following steps:
1. wine base is produced: by least comprise Semen Coicis and rice return spleen five cereals to be soaked in water after, cook, drench meal, add blue berry, yeast lyophilized powder again, ferment, ferment 3 ~ 7 days, adopt the ethanol of underpressure distillation removing accumulation that fermentation is proceeded, fermentation completely, obtains fruit rice wine base;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of more than 58%vol, obtained morat, carries out hook as wine blending to described fruit rice wine base with described morat and adjust;
3. flavoring is carried out with fresh squeezing blueberry juice.
Five cereals are former is five kinds of cereal alleged by ancient Chinese, rear general reference grain class crop, of the present invention return spleen five cereals to refer to belong on meridian distribution of property and flavor return seed or the fruit of the grain class crop of spleen class, have rice, wheat, barley, oat, buckwheat, chestnut, broomcorn millet, corn, Chinese sorghum, the seed of Job's tears, beans.
Embodiment
This embodiment is only explanation of the invention, is not limitation of the present invention.Any amendment that those skilled in the art are done after having read specification sheets of the present invention, as long as in the protection domain of claim, all will be subject to the protection of patent law.
Embodiment one
The preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: after Semen Coicis and rice being soaked in water, cook, drench meal, add blue berry, yeast lyophilized powder, subtilis lyophilized powder, polygalacturonase and cellulase again, ferment, ferment 7 days, adopt the ethanol of underpressure distillation removing accumulation that fermentation is proceeded, fermentation completely, obtains fruit rice wine base; The addition of described cellulase is 0.002%; The addition of described polygalacturonase is 0.002%, and the addition of yeast lyophilized powder is 0.01%, and the addition of subtilis lyophilized powder is 0.001%;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of 68%vol, obtained morat, carries out hook as wine blending to described fruit rice wine base with described morat and adjust; The usage quantity of wine blending is 1/6 of described fruit rice wine matrix accumulated amount;
3. add polygalacturonase in fresh squeezing blueberry juice to clarify, obtained clear juice, then adds the honey relative to clear juice 80mg/100g, makes correctives, and by this correctives flavoring; The usage quantity of correctives is hook to adjust 10% of rear wine body volume.
Embodiment two
The preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: after Semen Coicis and rice being soaked in water, cook, drench meal, add blue berry, yeast lyophilized powder, subtilis lyophilized powder, polygalacturonase and cellulase again, ferment, ferment 6 days, adopt the ethanol of underpressure distillation removing accumulation that fermentation is proceeded, fermentation completely, obtains fruit rice wine base; The addition of described cellulase is 0.004%; The addition of described polygalacturonase is 0.003%, and the addition of yeast lyophilized powder is 0.02%, and the addition of subtilis lyophilized powder is 0.002%;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of 65%vol, obtained morat, carries out hook as wine blending to described fruit rice wine base with described morat and adjust; The usage quantity of wine blending is 1/5 of described fruit rice wine matrix accumulated amount;
3. add polygalacturonase in fresh squeezing blueberry juice to clarify, obtained clear juice, then adds the honey relative to clear juice 70mg/100g, makes correctives, and by this correctives flavoring; The usage quantity of correctives is hook to adjust 20% of rear wine body volume.
Embodiment three
The preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: after Semen Coicis, rice, wheat and Chinese sorghum being soaked in water, cook, drench meal, add blue berry, yeast lyophilized powder, subtilis lyophilized powder and cellulase again, ferment, ferment 5 days, adopt the ethanol of underpressure distillation removing accumulation that fermentation is proceeded, fermentation completely, obtains fruit rice wine base; The addition of described cellulase is 0.001%; The addition of yeast lyophilized powder is 0.06%, and the addition of subtilis lyophilized powder is 0.006%;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of 62%vol, obtained morat, carries out hook as wine blending to described fruit rice wine base with described morat and adjust; The usage quantity of wine blending is 1/5 of described fruit rice wine matrix accumulated amount;
3. add polygalacturonase in fresh squeezing blueberry juice to clarify, obtained clear juice, then adds the honey relative to clear juice 65mg/100g, makes correctives, and by this correctives flavoring; The usage quantity of correctives is hook to adjust 30% of rear wine body volume.
Embodiment four
The preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: after Semen Coicis and rice being soaked in water, cook, drench meal, add blue berry, yeast lyophilized powder, subtilis lyophilized powder and polygalacturonase again, ferment, ferment 3 days, adopt the ethanol of underpressure distillation removing accumulation that fermentation is proceeded, fermentation completely, obtains fruit rice wine base; The addition of described polygalacturonase is 0.002%, and the addition of yeast lyophilized powder is 0.1%, and the addition of subtilis lyophilized powder is 0.008%;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of 58%vol, obtained morat, carries out hook as wine blending to described fruit rice wine base with described morat and adjust; The usage quantity of wine blending is 1/3 of described fruit rice wine matrix accumulated amount;
3. add polygalacturonase in fresh squeezing blueberry juice to clarify, obtained clear juice correctives, and by this correctives flavoring; The usage quantity of correctives is hook to adjust 50% of rear wine body volume.
Claims (8)
1. the preparation method of fruit rice wine, comprises the following steps:
1. wine base is produced: by least comprise Semen Coicis and rice return spleen five cereals to be soaked in water after, cook, drench meal, add blue berry, yeast lyophilized powder again, ferment, ferment 3 ~ 7 days, adopt the ethanol of underpressure distillation removing accumulation that fermentation is proceeded, fermentation is complete, obtained fruit rice wine base;
2. wine blending is produced: adopt alcoholic strength at the liquor dipping mulberries of more than 58%vol, obtained morat, carries out hook as wine blending to described fruit rice wine base with described morat and adjust;
3. flavoring is carried out with fresh squeezing blueberry juice;
Described return spleen five cereals to refer to belong on meridian distribution of property and flavor return seed or the fruit of the grain class crop of spleen class.
2. the preparation method of fruit rice wine according to claim 1, is characterized in that: step 1. in, be also added with polygalacturonase and cellulase in blue berry.
3. the preparation method of fruit rice wine according to claim 2, is characterized in that: the addition of described cellulase is 0.002%; The addition of described polygalacturonase is 0.002%.
4. the preparation method of fruit rice wine according to claim 1, is characterized in that: the usage quantity of described wine blending is 1/3 ~ 1/6 of described fruit rice wine matrix accumulated amount.
5. the preparation method of fruit rice wine according to claim 1, is characterized in that: step 3. in, the usage quantity of described fresh squeezing blueberry juice be hook adjust after wine body volume 10% ~ 50%.
6. the preparation method of fruit rice wine according to claim 1, is characterized in that: the addition of yeast lyophilized powder is 0.01 ~ 0.1%.
7. the preparation method of fruit rice wine according to claim 1, is characterized in that: step 1. in, while admixing yeast lyophilized powder, be also added with subtilis lyophilized powder, the addition of described subtilis lyophilized powder is 0.001 ~ 0.008%.
8. the preparation method of fruit rice wine according to claim 1, is characterized in that: described fresh squeezing blueberry juice is the clear juice made by adding polygalacturonase, and is also added with honey, and the addition of described honey is 60 ~ 80mg/100g of clear juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410449188.8A CN104178404B (en) | 2014-09-04 | 2014-09-04 | The preparation method of fruit rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410449188.8A CN104178404B (en) | 2014-09-04 | 2014-09-04 | The preparation method of fruit rice wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104178404A CN104178404A (en) | 2014-12-03 |
| CN104178404B true CN104178404B (en) | 2015-10-28 |
Family
ID=51959755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410449188.8A Expired - Fee Related CN104178404B (en) | 2014-09-04 | 2014-09-04 | The preparation method of fruit rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104178404B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105907516A (en) * | 2016-05-12 | 2016-08-31 | 安徽安庆市金徽酒业有限公司 | Blueberry white spirit |
| CN113456720A (en) * | 2021-07-23 | 2021-10-01 | 衢州市衢江区廿里镇养和残疾人之家 | Pawpaw breast enlarging paste and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108690A (en) * | 1994-03-15 | 1995-09-20 | 浙江省仙居海昌酿造厂 | Mulberry and black-rice wine |
| CN1122829A (en) * | 1994-11-08 | 1996-05-22 | 王嘉荣 | health-care violet mulberry wine, and prepn. method |
| CN103666909A (en) * | 2013-11-11 | 2014-03-26 | 高晶晶 | Fruity healthcare rice wine and preparation method thereof |
-
2014
- 2014-09-04 CN CN201410449188.8A patent/CN104178404B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108690A (en) * | 1994-03-15 | 1995-09-20 | 浙江省仙居海昌酿造厂 | Mulberry and black-rice wine |
| CN1122829A (en) * | 1994-11-08 | 1996-05-22 | 王嘉荣 | health-care violet mulberry wine, and prepn. method |
| CN103666909A (en) * | 2013-11-11 | 2014-03-26 | 高晶晶 | Fruity healthcare rice wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104178404A (en) | 2014-12-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104195021B (en) | A kind of preparation method of fruit rice wine | |
| CN101802162B (en) | Distilled alcoholic beverages having fresh and natural aroma of red shiso and method of producing the same | |
| KR101439521B1 (en) | Rice wine made from Sorghum and A method of making the same | |
| CN102816670B (en) | Method for preparing Rui chang yam white wine | |
| CN105779240B (en) | A kind of preparation method of apricot | |
| KR20100072390A (en) | Enhanced health functional schizandra fruit(schizandra chinensis fructus) makgeolli(squash rice wine) and process for preparation thereof | |
| AU2017276972B2 (en) | Method for making sweet wine with grape flavor, and sweet wine with grape flavor | |
| CN106318893B (en) | A method of utilizing urethanes in lysine bacillus control white wine | |
| CN103215132A (en) | Preparation method of apple extract for fermented tobacco | |
| WO2018147154A1 (en) | Production method for distilled liquor containing sansho pepper component | |
| Giudici et al. | Vinegars | |
| CN104178404B (en) | The preparation method of fruit rice wine | |
| KR101321384B1 (en) | Production Method of Distillation Soju Containing Acanthopanax | |
| CN104178402B (en) | Leach the preparation method of the mango blueberries rice wine of composition containing mulberries | |
| CN106520446A (en) | Plant fen-flavor artificial pit mud and preparation method thereof | |
| KR101439518B1 (en) | Rice wine made from Sorghum and A method of making the same | |
| CN107048114B (en) | Mixed fruit fermented beverage with strong oxidation resistance and preparation method thereof | |
| CN108795618A (en) | Preparation method of blueberry and corn wine | |
| JP2006129821A (en) | Rice wine containing rosa rugosa component and method for producing the same | |
| KR102188885B1 (en) | Manufacturing methods of traditional fermented vinegar using ginseng and vinegar | |
| CN102793029A (en) | Application of ganoderma lucidum on preparing fermented tea | |
| Gregorio | Philippine Traditional Alcoholic Beverages: A Germinal Study | |
| KR20010110044A (en) | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking | |
| CN110616131A (en) | Truffle rice wine and preparation method thereof | |
| CN109511927A (en) | A kind of mulberries enzymolysis liquid and its mulberries rice vinegar of preparation |
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 | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Fan Zhanrong Inventor before: Liu Xiangyang |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170825 Address after: 075199, No. 4, unit 19, building 402, New South Street, Xuanhua District, Hebei, Zhangjiakou Patentee after: Fan Zhanrong Address before: 313000, Huzhou City, Zhejiang province Anji County pass Sunshine Industrial Park on the third floor of the 1 North Patentee before: ANJI COUNTY SENZHILAN BLUEBERRY PROFESSION COOPERATIVES |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151028 Termination date: 20170904 |