CN104327998B - The complete preparation method of making fresh rose flower fruit wine - Google Patents

The complete preparation method of making fresh rose flower fruit wine Download PDF

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Publication number
CN104327998B
CN104327998B CN201410644351.6A CN201410644351A CN104327998B CN 104327998 B CN104327998 B CN 104327998B CN 201410644351 A CN201410644351 A CN 201410644351A CN 104327998 B CN104327998 B CN 104327998B
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wine
fresh
fruit
fermentation
rose flower
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CN201410644351.6A
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CN104327998A (en
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雷晓明
姚培尊
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雷晓明
姚培尊
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0408Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0416Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material

Abstract

The present invention relates to edible rose and fruit deep processing field, especially use the technique of the various full wine fresh rose flower fruit wine of microorganism ferment making. a kind of preparation method of full wine fresh rose flower fruit wine is disclosed specifically, fermented soy alcoholic strength is at the dry type of 0-18%vol, half-dry type, semi-sweet, sweet type is made fresh rose flower fruit wine entirely, technique comprises sugar dipping, composition is adjusted, dipping fermentation (one time fermentation), secondary fermentation of clear juice, the processing steps such as separation and lower glue clarifying treatment, it is characterized in that entirely making fresh rose flower fruit wine ferments as carrier and fresh rose flower with fruit juice or fresh fruit completely, do not add any fermentation assistant, edible alcohol and height grain wine, alcoholic strength in fresh flower fruit wine is completely transformed and is produced by sugar by fermentation, adopt culture propagation, the process perfection that wine fermentation is made incorporates, do not add any edible alcohol, traditional liquor and Nutrious fermented dose, be different from the soaking technology method of rose flower wine before this completely, also be different from that rose adds water and the zymotechnique of nutritional agents.

Description

The complete preparation method of making fresh rose flower fruit wine

Technical field

The present invention relates to edible rose and fruit deep processing field, especially use the technique of the various full wine fresh rose flower fruit wine of microorganism ferment making.

Background technology

Edible rose, as medicine that can be edible, has good health care and medical value. Development in China is quite rapid, in Shandong, all there is extensive plantation on the ground such as Henan, Xinjiang, Yunnan. As medicine that can be edible, be formally written into " food book on Chinese herbal medicine ", supplementary Amplifications of the Compendium of Materia Medica and " subsides of Jin Shi medicine ". Fresh flower is containing volatile oil (attar of rose) approximately 0.03%, and main component is citronellol, Geraniol, nerol, Eugenol, benzyl carbinol etc. Citronellol content can reach 60%, and Geraniol content is inferior to citronellol, and nerol is 5~10%, and Eugenol and benzyl carbinol are approximately respectively 1%. Oil is again containing nonyl alcohol, phenmethylol, linalool, phenethyl acetate. In addition, still containing the material of the useful beauty treatments such as quercitrin, amaroid, tannin, fat oil, organic acid (gallic acid), haematochrome, uranidin, wax, beta carotene, regulate the flow of vital energy and the effect such as blood, liver soothing and depression relief, lowering blood-fat and reducing weight, moisturizing beauty treatment. Especially women's dysmenorrhoea, irregular menstruation are of miraculous efficacy.

Edible rose also has application very widely in the middle of productive life, and Yunnan is as the large province of fresh flower, and the plant utilization of edible rose also has the gesture of sudden emergence, and the products such as fresh rose flower cake, rose candy, cider, buccal rose lozenge also come into the market in succession. But traditional cider is all to adopt edible alcohol or traditional liquor to soak to be made, the present invention utilizes fruit (or fruit juice) to be combined with fresh rose flower, adopt microbial fermentation technology, sugar is directly changed into alcohol, in the situation that not adding any edible alcohol and white wine, more fully effectively leached the nutritional labeling of fresh rose flower and fruit self, the fresh rose flower wine of this method brew has more alimentary health-care function, mouthfeel is abundanter, mellow and full coordination, and typicalness is more outstanding. Further expand the scope of application of fresh rose flower, realized the more effectively utilization of raw material and the lifting of product quality. The birth of fermented type fresh rose flower wine, has filled up the market vacancy, has enriched market product structure.

In sum, the present invention has good feasibility and necessity, has good raw material basis and social and economic benefits, and the value of its process innovation is obvious. Meanwhile, fermented type fresh rose flower fruit wine is as a kind of brand-new product, the novelty of its product and high-quality, and market potential is huge.

Summary of the invention

The object of the present invention is to provide the new technology of one group of deep processing to edible rose and fruit, i.e. one group of processing technology of using edible rose fresh flower to be combined with fruit and to make wine, produces the full fresh rose flower fruit wine of making.

The invention discloses a kind of preparation method of full wine fresh rose flower fruit wine, fermented soy alcoholic strength is at the dry type of 5-18%vol, half-dry type, semi-sweet, sweet type is made fresh rose flower fruit wine entirely, technique comprises sugar dipping, composition is adjusted, dipping fermentation (one time fermentation), secondary fermentation of clear juice, the processing steps such as separation and lower glue clarifying treatment, it is characterized in that entirely making fresh rose flower fruit wine ferments as carrier and fresh rose flower with fruit juice or fresh fruit completely, do not add any fermentation assistant, edible alcohol and height grain wine, alcoholic strength in fresh flower fruit wine is completely transformed and is produced by sugar by fermentation, adopt culture propagation, the process perfection that wine fermentation is made incorporates, do not add any edible alcohol, traditional liquor and Nutrious fermented dose, be different from the soaking technology method of rose flower wine before this completely, also be different from that rose adds water and the zymotechnique of nutritional agents, the present invention has clearly formulated the technological process of full wine fresh rose flower fruit wine, and process operation is carried out to certain elaboration, to additive, the choice and operation method of lower glue clarification aid is illustrated,

Concrete steps are as follows:

1, select to pluck fresh rose flower (for polyphyll red rose) in the situation of fine day without dew, ventilate in time, win petal as raw material, accomplish without worm, without going mouldy and disease;

2, sugar dipping: fresh roseleaf is pulverized the rear white granulated sugar by 1 to 1.5 times of weight and mixed, dip time 24 to 36 hours;

3, composition adjustment: taking fresh rose flower and fresh fruit or fruit juice as raw material, fresh flower is after sugar dipping, according to different product style requirements, be equipped with different proportion corresponding fruit juice or pulverize after fresh fruit, while selecting fresh fruit to be pulverized and mixed fermentation, the fruit of selecting is not to affect wine body colour pool, local flavor as prerequisite, according to the gross weight of sugar dipping roseleaf and fresh fruit or fruit juice, add 100 grams/ton of pyrosulfite or sulfurous acid, 50 grams/ton of pectases (PP-1 or PP-5); Complete and add yeast BV818 next day in entering tank, 200 grams/ton of consumptions, the application of white granulated sugar or brown sugar or honey, according to fermentation target wine degree and style, by different proportioning or wherein a kind of, obviously adds after startup in fermentation in right amount.

4, dipping sweat is one time fermentation process 5-7 days, and between yeast phase, maximum temperature must not be higher than 28 degrees Celsius, preferably 18-22 degrees Celsius of fermentation temperatures;

5, separate for the first time: dipping fermentation separates after 5-7 days for the first time, and clear juice is separated with pomace, pulp, during if any pomace mixed culture fermentation, should prevent that pomace, pulp etc. from impacting wine body, separates, to guarantee the sensory effects of wine body in good time;

6, secondary fermentation is about to separating obtained fermentation of clear juice for the first time, fermentation time 10 to 15 days, stop the time (stopping fermentation while spending with product objective alcohol content ± 1) of fermenting depending on testing result and raw material sanitary conditions concrete decision in earlier stage, stop when fermentation add pyrosulfite or etc. sulfurous acid, consumption is at 150 grams/ton;

7, in storage process, need to carry out regular maintenance management, according to the effect of naturally clarifying, tank switching separates except wine mud in good time, the stability of wine body is assessed to the free SO of regularly detection2Content and the situation of change of physical and chemical index, carry out lower glue in good time and filter respective handling;

8, allotment: utilize the former wine of different batches, different year, require to carry out the mixing preparation of corresponding proportion according to the sense organ of product, guarantee stability and the continuity of product quality, style;

9, the lower glue of clarification: allotment backsight wine body situation, with bentonite, pectase, casein clarification aid, wine liquid consumption per ton: 40 grams-60 grams of 600 grams of-1000 grams of bentonite, 30 grams of-50 grams of pectases, casein, carry out lower glue clarifying treatment, concrete consumption should be determined according to lower glue test;

10, filter: impurity is removed in coarse filtration and aseptic filtration (essence filter), realizes the clarification of wine body and removes microorganism, and the former wine after filtering is the semi-finished product fresh rose flower wine of 5-18%vol.

11, inspection: to the detection of testing of wine body sense organ and physical and chemical index, can carry out after qualified filling;

12, filling, packaging: semi-finished product wine is after the assay was approved carried out to filling bottle packaging, and after packaging, finished product, through the warehouse-in that is again up to the standards, comes into the market to sell.

More than in explanation, relate to data, require difference to change according to product style, this technique is suitable for the production of the full wine fresh rose flower fruit wine of different composition adjustment schemes (comprising the choice and operation ratio of fresh rose flower and different cultivars fruit raw material) and different-style.

The product of this explained hereafter is the full fresh rose flower fruit wine of making, that to utilize fresh fruit or fruit juice be completely carrier, form in conjunction with the fermentation of fresh rose flower dipping, the equal strict differences of product is in traditional cider, do not add any edible alcohol and traditional liquor, do not add any Nutrious fermented dose, whole technical process has been introduced microorganism fermentation brewage, instead of traditional white wine or edible alcohol soak the technique that adds allotment.

Owing to taking above-mentioned technology, the present invention has following typical advantages:

(1) owing to adopting the mode of adding fruit syrup (or pulverize after fresh fruit), yeast and sugar or honey, fresh rose flower can be combined with all fruit, the full fruit juice fermentation type that brews alcoholic strength 5-18%vol is made fresh rose flower fruit wine entirely.

(2) owing to adopting the fermentation mode of fresh rose flower and fruit syrup (fruit) combination, the active principle in nutrients, especially fresh rose flower in fruit and rose all can obtain fine reservation. Under the facilitation of yeast, add suitable technological measure, be converted in the process of alcohol at sugar, can accomplish to suppress miscellaneous bacteria, avoid miscellaneous bacteria to infect. Like this, both can make the part material of fruit and rose be elevated utilization, make wine body mouthfeel gracefulness, mellow and full coordination, not lose again typical product style, give new experience, the new discovery of a kind of brand-new visual perception enjoyment of consumer and green health.

(3) owing to adopting fruit or two and two fruit to raise variety of independent kind, mix and ferment with fresh rose flower by a certain percentage. On the one hand in new ways, new form, changed and Chinesely traditional soaked the theory of making cider with white wine or edible alcohol, fermented type is made the advantage that fresh rose flower fruit wine retained traditional soaking wine (the fragrance of flowers is strong, style typical case) entirely; On the other hand, fermented type fresh rose flower wine is converted into alcohol by fermentation by sugar, change traditional cider and utilized white wine or the brewed method of edible alcohol, reduce the consumption of industry to grain, more meet four of industry political affairs adjustment and turn that (high wine changes to low wine, grain wine changes to Eaux-De-Vie, and Spirit changes to fermented wine, and common wine changes to quality liquor). Substituting traditional immersion cider with fermented type fresh rose flower wine, in local flavor and mouthfeel, is also a full new breakthrough!

(4) owing to adopting pulverizing, sugar to soak and flooding the processing of fermentation related process, when mouthfeel aspect gets a promotion, changed the limited utilization of traditional soaking wine to fresh rose flower active ingredient. Realize more effectively utilizing of fresh rose flower, and then promoted value and the health care function of product.

(5) fermented type is made fresh rose flower fruit wine entirely, by being combined with different cultivars fruit or fruit juice, can realize the diversity of fresh rose flower wine aspect product style, kind, there is the more wide exploitation space of expanding, both fill up market product blank, enriched the product structure in market, also enriched people's life, can also increase the approach that solves agriculture, rural areas and farmers problem, the more important thing is can be to improving plantation, processing, production and even economy and society efficiency. When realization plantation is combined with Beautifully finished, the high-quality product that process innovation brings, also will exert an influence to the improvement of people's quality alive.

(6) this technique is completely taking fruit juice or fresh fruit as fermentation carrier, the perfection of wine fermentation technique is incorporated, do not add any Nutrious fermented dose, be obviously different from rose and add water and carry out the fermentation mode of composition adjustment and fermentation assistant, nutritive value is better, and fermentation mode is more natural.

Brief description of the drawings

Fig. 1 makes the technological process that fresh rose flower fruit wine is produced entirely.

Detailed description of the invention

Selecting fresh polyphyll red rose petal and pineapple juice is raw material, the full wine fresh rose flower wine of the sweet type of fermented soy alcoholic strength 15%vol.

1, fresh rose flower (polyphyll red rose), selects to pluck in the situation of fine day without dew, wins petal as raw material, and fresh flower should be without worm, without going mouldy and disease.

2, sugar dipping: fresh roseleaf is pulverized the rear white granulated sugar by 1 times of weight and mixed, dip time 36 hours.

3, composition adjustment: fresh flower, after sugar dipping, is joined 600 kilograms of pineapple juice for 400 kilograms, 100 grams of pyrosulfites, 50 grams of PP-5 pectases; 200 grams, BV818 grape yeast completes and adds, 150 kilograms of white granulated sugars (fermentation is dissolved and added with distiller's wort after obviously starting) in entering tank next day.

4, one time fermentation process 7 days (dipping sweat), 18-22 degrees Celsius of fermentation temperatures, between yeast phase, maximum temperature is not higher than 28 degrees Celsius.

5, separate for the first time: dipping fermentation separates slagging-off for 7 days afterwards.

6, fermentation of clear juice (secondary fermentation) 15 days, with 100 grams of termination fermentations of pyrosulfite, detects wine degree 15.3%vol, titration total acid (in tartaric acid) 5.4g/L, total sugar content 49g/L.

7, the lower glue of clarification: 600 grams of bentonite, 40 grams of pectases, 40 grams of caseins, clarifying effect is good, and wine body is ruby red, clarity and good luster.

8, filter: diatomite coarse filtration is removed impurity, enters storage as semi-finished product.

Comprehensive embodiment result: the fresh rose flower wine that this technique is made, color and luster is good, nutriment is more abundant, the fragrance of flowers is strong, fruital gracefulness, the mellow and full coordination of mouthfeel, structure is abundant, typicalness is strong; Do not adding any Nutrious fermented dose, fermenting by fruit juice or fresh fruit and rose feasible, and can reach the expection wine degree of technological design, so do not need again people for adding edible alcohol or height grain wine to allocate.

Claims (2)

1. a complete preparation method of making fresh rose flower fruit wine, fermented soy alcoholic strength is made fresh rose flower fruit wine entirely in dry type, half-dry type, semi-sweet, the sweet type of 5-18%vol, technique comprises sugar dipping, composition adjustment, dipping fermentation, secondary fermentation of clear juice, separation and lower glue clarifying treatment processing step, it is characterized in that entirely making fresh rose flower fruit wine ferments as carrier and fresh rose flower with fruit juice or fresh fruit completely, edible alcohol and height grain wine, alcoholic strength in fresh flower fruit wine is completely transformed and is produced by sugar by fermentation, and concrete steps are as follows:
(1) select to pluck fresh rose flower in the situation of fine day without dew, ventilate in time, win petal as raw material, accomplish without worm, without going mouldy and disease;
(2) sugar dipping: fresh roseleaf is pulverized the rear white granulated sugar by 1 to 1.5 times of weight and mixed, dip time 24 to 36 hours;
(3) composition adjustment: taking fresh rose flower and fresh fruit or fruit juice as raw material, fresh flower is after sugar dipping, according to different product style requirements, be equipped with different proportion corresponding fruit juice or pulverize after fresh fruit, while selecting fresh fruit to be pulverized and mixed fermentation, the fruit of selection is not affect wine body colour pool, local flavor as prerequisite, according to the gross weight of sugar dipping roseleaf and fresh fruit or fruit juice, add 100 grams/ton of pyrosulfite or sulfurous acid, 50 grams/ton of pectases; Complete and add yeast BV818 next day, 200 grams/ton of consumptions in entering tank;
(4) dipping sweat is one time fermentation process 5-7 days, and between yeast phase, maximum temperature must not be higher than 28 degrees Celsius;
(5) separate for the first time: dipping fermentation separates after 5-7 days for the first time, and clear juice is separated with pomace, pulp;
(6) secondary fermentation is about to separating obtained fermentation of clear juice for the first time, and fermentation time 10 to 15 days stops fermentation while spending with product objective alcohol content ± 1, while stopping fermentation, add pyrosulfite or sulfurous acid, and consumption is at 150 grams/ton;
(7) in storage process, need to carry out regular maintenance management, according to the effect of naturally clarifying, tank switching separates except wine mud in good time, the stability of wine body is assessed to the free SO of regularly detection2Content and the situation of change of other physical and chemical indexs, carry out lower glue in good time and filter respective handling;
(8) allotment: utilize the former wine of different batches, different year, require to carry out the mixing preparation of corresponding proportion according to the sense organ of product, guarantee stability and the continuity of product quality, style;
(9) the lower glue of clarification: allotment backsight wine body situation, with bentonite, pectase, casein clarification aid, wine liquid consumption per ton: 40 grams-60 grams of 600 grams of-1000 grams of bentonite, 30 grams of-50 grams of pectases, casein, carry out lower glue clarifying treatment, concrete consumption should be determined according to lower glue test;
(10) filter: impurity is removed in coarse filtration and aseptic filtration, realize the clarification of wine body and remove microorganism, the former wine after filtering is the semi-finished product of 5-18%vol and entirely makes fresh rose flower fruit wine;
(11) inspection: to the detection of testing of wine body sense organ and physical and chemical index, can carry out after qualified filling;
(12) filling, packaging: semi-finished product wine is after the assay was approved carried out to filling bottle packaging, and after packaging, finished product, through the warehouse-in that is again up to the standards, comes into the market to sell.
2. the preparation method of full wine fresh rose flower fruit wine as claimed in claim 1, is characterized in that the fresh rose flower described in step (1) is preferably polyphyll red rose.
CN201410644351.6A 2014-11-14 2014-11-14 The complete preparation method of making fresh rose flower fruit wine CN104327998B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105647758A (en) * 2016-02-16 2016-06-08 郑磊 Rose-containing sparkling wine and preparation method thereof

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CN105586230A (en) * 2016-03-24 2016-05-18 甘肃东方天润玫瑰科技发展有限公司 Rose breezer and preparation method thereof
CN106085743A (en) * 2016-08-31 2016-11-09 苏州苏东庭生物科技有限公司 A kind of fermented type cider processing technology
CN106336998A (en) * 2016-11-30 2017-01-18 李宗坪 Rose liquor, rose brandy and preparing methods thereof
CN106701427A (en) * 2017-01-19 2017-05-24 宜宾学院 Fruit wine of roses and citrus and brewing technology of fruit wine
CN107034073A (en) * 2017-05-18 2017-08-11 中山大学 A kind of fruit wine of prevention of cardiovascular disease
CN107338146A (en) * 2017-08-16 2017-11-10 宁夏容园美酒庄有限公司 A kind of onion blush wine

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CN102851165A (en) * 2012-10-11 2013-01-02 甘肃农业大学 Processing method of rose aromatized wine

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Publication number Priority date Publication date Assignee Title
CN102851165A (en) * 2012-10-11 2013-01-02 甘肃农业大学 Processing method of rose aromatized wine

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105647758A (en) * 2016-02-16 2016-06-08 郑磊 Rose-containing sparkling wine and preparation method thereof

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