CN104513758A - Process for biological brewing of Chinese honey orange shaddock fruit wine - Google Patents
Process for biological brewing of Chinese honey orange shaddock fruit wine Download PDFInfo
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Abstract
The invention discloses a process for biological brewing of Chinese honey orange shaddock fruit wine. The process comprises the steps of: (1) material selection, (2) fruit treatment, (3) juicing, (4) clarification, (5) fermentation, (6) aging, (7) re-clarification, and (8) blending. The process for brewing of the Chinese honey orange shaddock fruit wine provided by the invention carries out clarification steps before and after fermentation, reduces the variety of used additives, and utilizes the fruit juice with dregs and seeds removed by a high density sieve to conduct fermentation, not only realizes debittering but also reduces the fermentation time. The Chinese honey orange shaddock fruit wine brewed by the invention has mellow taste, coordinated sweetness and sour, and is full of fruit aroma and wine flavor.
Description
Technical field
The invention belongs to biological technical field, specifically, relate to a kind of technique of biological brew tangerine orange grapefruit fruit wine.
Background technology
Liucheng tangerine orange is the great Ye strain of Nanfeng orange, also has leaflet strain.Fruit is oblate, heavy 25-50 gram, and pericarp is thin, orange-yellow, and oil vacuole is small and dense, juice born of the same parents soft and succulency, and local flavor is dense sweet, has fragrance, sugary 10-11 gram/100 milliliters, and containing sour 0.9-1 gram/100 milliliters, soluble solid 14%, quality is first-class, and early November is ripe.The existing area in the whole city 1300 hectares, output 20,000 tons, main producing region is in Liucheng County, Guangxi.
2005 Annual planting areas 3300 hectares, operation area 2670 hectares, output 50,000 tons; By the end of 2010, cultivated area 10670 hectares, operation area 8000 hectares, output 160,000 tons, percent rate of high quality fruit reached more than 85%.
Half knob that Liucheng County is located in low latitude, the low mountain of karst interlocks, belong to monsoon region, subtropics, summer hot cold, the four seasons are obvious, and light energy and the water yield are enriched.Number 1512.6 hours when year, sunshine was total, average temperature of the whole year 20.1 DEG C, mean annual precipitation 1346.2 millimeters, 335 days frostless seasons of year.To produce tangerine orange fruit shape dignified, golden yellow color, fine and tender taste, mouthfeel is fresh and sweet, juice polyvoltine slag, with rich flavor, extensively by consumers, whole county cultivated area about 150,000 mu.
Tangerine orange except eating raw, main processed can and beverage, wine brewing few.Trace it to its cause, mainly the wine taste made do not give prominence to, orange flavor is not obvious, and with tedious bitter taste, makes human consumer be difficult to accept.In recent years, domestic to this, there is research in the sixth of the twelve Earthly Branches, has occurred the gratifying symptom of a trend, but has emphasized particularly on different fields, perfect still not.
The local flavor of orange wine is not given prominence to, and fragrance is not strong, and its reason is many-sided: mainly fermentation strain seed selection and zymotechnique to be modified.The bitter taste of orange wine mainly from: core, remains in the white cortex on tangerine lobe and tangerine pith, the obacalactone in capsule clothing during peeling, bitter-taste components such as tangerine peel two grade.In order to remove bitter substance, before broken, remove the materials such as tangerine pith capsule clothing, to reduce bitter taste, be even mixed in wine without bitter-taste components, but produce little effect.Also utilize gac to carry out debitterize, but effect is not ideal, and brings peculiar smell into.Utilize beta-cyclodextrin to carry out debitterize, effect is better, but fruit wine local flavor receives impact simultaneously.
And shaddock is one of Guangxi special product, extensively eaten by people during "the 10th five-years" August at the lunar calendar, and one of product that tangerine orange shaddock product is also the Guangxi people to be liked, therefore, carry out the development of shaddock tangerine orange wine industry, possess good prospect
Summary of the invention
The present invention is directed to current tangerine orange grapefruit fruit wine making processes numerous and diverse, need to add additive too various, mouthfeel is slightly bitter, and the problem that mouthfeel is not good, provides a kind of technique of biological brew tangerine orange grapefruit fruit wine, to solve the problem.
The solution of the present invention is by realizing like this:
A technique for biological brew tangerine orange grapefruit fruit wine, this technique comprises the steps:
(1) material selection: select the tree that bears fruit with more than 3 years, the tangerine orange fruit of 9-10 month maturation of gathering, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; Choose the grapefruit with more than 2 years, collect the ripe shaddock fruit of the 8-10 month, choose the fruit without disease and pest;
(2) fruit process: rinse after tangerine orange fruit saline soak 15-30min for subsequent use 1-3 time with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Again shaddock fruit is got fruit, carry out peeling and get pulp; Tangerine orange fruit is made to be that 10:1 carries out being mixed into mixing fruit with shaddock fruit weight ratio;
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, sieve and remove bits and seed and obtain fruit juice, use the sulfurous acid of 15%-25% concentration to carry out sterilization to fruit juice immediately; By the fruit juice after sieving, taste is better, avoids seed fermentation to occur astringent taste, uses sulfurous acid to carry out sterilization to fruit juice at once, prevents bacteria breed.
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30-50mg/L, and then adds the polygalacturonase of 10-30g/T, after leaving standstill 24-48h, gets supernatant liquor, for subsequent use; Can be removed fruit juice impurity further by clarification, make the fruit juice entering fermentation more limpid.
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds fruit wine dry yeast, white sugar, after sealing at 28 DEG C-32 DEG C lucifuge fermentation 12h-24h, and then at 20 DEG C-26 DEG C, fermentation 6-8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C-20 DEG C condition bottom fermentation 10-20 days, obtain tangerine orange grapefruit fruit wine stoste;
(6) ageing: the temperature having regulated the tangerine orange grapefruit fruit wine stoste of secondary fermentation to ferment is 2 DEG C-5 DEG C, carries out ageing 15-30 days;
(7) clarify again: use filter screen will to complete the wine of ageing, carry out suction filtration under vacuum, obtain faint yellow limpid tangerine orange grapefruit fruit wine; By clarifying the tangerine orange grapefruit fruit wine after ageing, improve the quality of wine.
(8) allocate: first tangerine orange grapefruit fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
In the present invention, as further illustrating, described in gather tangerine orange fruit time each fruit reserve 3-5mm tangerine orange stalk.Can not only ensure the integrity degree of fruit by retaining tangerine orange stalk, be not affected by the external environment pulp, and when avoiding using salt solution to carry out disinfection, salt solution immerses pericarp, is stained with pulp, makes the fruit juice after squeezing the juice spoiled.
In the present invention, as further illustrating, described in the order number that sieves be 100-150 order.The fine and smooth degree of fruit juice can be ensured by sieving, ensureing bits and seed to remove clean.
In the present invention, as further illustrating, the add-on of described fruit wine dry yeast is 20-30g/T, and the add-on of described white sugar is 15-25g/T.The add-on controlling fruit wine dry yeast and white sugar guarantees normal fermentation under the fermentation condition preset, pure taste.
In the present invention, as further illustrating, described filter screen uses the filtering layer of diatomite slurries as filter screen, and thick is 4-6mm.The filter screen selecting diatomite slurries to make can improve the quality of filtering.
In the present invention, as further illustrating, described tangerine orange is Liucheng tangerine orange.
Outstanding substantive distinguishing features of the present invention and marked improvement are:
1. the present invention adopts the fruit having the tree that bears fruit for more than 3 years and remove, and ensures fruit quality; When gathering, certain stalk is reserved to fruit, select size homogeneous, without the fruit of disease and pest as the fruit kind of brew, ensure that the quality of wine product, add the shaddock fruit of high-quality maturation simultaneously, the mouthfeel of wine can be increased.
2. the present invention carries out clarifying treatment before and after fermentation, ensure that the tasty mouthfeel of brew tangerine orange grapefruit fruit wine, without bitter taste; In omnidistance fermenting process, additive types is few, simple to operate.
Embodiment
Further illustrate the present invention below by specific embodiment, be easier to make advantages and features of the invention be understood, it should be understood that embodiments of the invention are only used for the present invention, instead of limitation of the present invention.
Embodiment 1:
A technique for biological brew tangerine orange grapefruit fruit wine, this technique comprises the steps:
(1) material selection: select the Liucheng tangerine orange with 3 years to bear fruit the tangerine orange fruit of tree, maturation in September of gathering, gather tangerine orange fruit time each fruit tangerine orange of reserving 3mm obstruct, choose without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; Choose the grapefruit with more than 2 years, collect the ripe shaddock fruit of the 8-10 month, choose the fruit without disease and pest;
(2) fruit process: rinse 1 time by after fruit saline soak 15min for subsequent use with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour; Again shaddock fruit is got fruit, carry out peeling and get pulp; Tangerine orange fruit is made to be that 10:1 carries out being mixed into mixing fruit with shaddock fruit weight ratio;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 100 mesh sieves removal bits and seed obtain fruit juice excessively, use the sulfurous acid of 15% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30mg/L, and then adds the polygalacturonase of 10g/T, after leaving standstill 24h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 20g/T fruit wine dry yeast, 15g/T white sugar, after sealing at 28 DEG C lucifuge fermentation 12h, and then at 20 DEG C, to ferment 6 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C of condition bottom fermentations 10 days, obtain tangerine orange grapefruit fruit wine stoste;
(6) ageing: the temperature having regulated the tangerine orange grapefruit fruit wine stoste of secondary fermentation to ferment is 2 DEG C, carries out ageing 15 days;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 4mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid tangerine orange grapefruit fruit wine;
(8) allocate: first tangerine orange grapefruit fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
Embodiment 2:
A technique for biological brew tangerine orange grapefruit fruit wine, this technique comprises the steps:
(1) material selection: select the Liucheng tangerine orange with 4 years to bear fruit the tangerine orange fruit of tree, maturation in October of gathering, gather tangerine orange fruit time each fruit tangerine orange of reserving 5mm obstruct, choose without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; Choose the grapefruit with more than 2 years, collect the ripe shaddock fruit of the 8-10 month, choose the fruit without disease and pest;
(2) fruit process: rinse 3 times by after fruit saline soak 30min for subsequent use with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour; Again shaddock fruit is got fruit, carry out peeling and get pulp; Tangerine orange fruit is made to be that 10:1 carries out being mixed into mixing fruit with shaddock fruit weight ratio;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 150 mesh sieves removal bits and seed obtain fruit juice excessively, use the sulfurous acid of 25% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 50mg/L, and then adds the polygalacturonase of 30g/T, after leaving standstill 48h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 30g/T fruit wine dry yeast, 25g/T white sugar, after sealing at 32 DEG C lucifuge fermentation 24h, and then at 26 DEG C, to ferment 8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 20 DEG C of condition bottom fermentations 20 days, obtain tangerine orange grapefruit fruit wine stoste;
(6) ageing: the temperature having regulated the tangerine orange grapefruit fruit wine stoste of secondary fermentation to ferment is 5 DEG C, carries out ageing 30 days;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 6mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid tangerine orange grapefruit fruit wine;
(8) allocate: first tangerine orange grapefruit fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
Embodiment 3:
A technique for biological brew tangerine orange grapefruit fruit wine, this technique comprises the steps:
(1) material selection: select the Liucheng tangerine orange with 5 years to bear fruit the tangerine orange fruit of tree, maturation in September of gathering, gather tangerine orange fruit time each fruit tangerine orange of reserving 4mm obstruct, choose without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; Choose the grapefruit with more than 2 years, collect the ripe shaddock fruit of the 8-10 month, choose the fruit without disease and pest;
(2) fruit process: rinse 2 times by after fruit saline soak 20min for subsequent use with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour; Again shaddock fruit is got fruit, carry out peeling and get pulp; Tangerine orange fruit is made to be that 10:1 carries out being mixed into mixing fruit with shaddock fruit weight ratio;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 120 mesh sieves removal bits and seed obtain fruit juice excessively, use the sulfurous acid of 20% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 35mg/L, and then adds the polygalacturonase of 15g/T, after leaving standstill 30h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 25g/T fruit wine dry yeast, 20g/T white sugar, after sealing at 30 DEG C lucifuge fermentation 18h, and then at 22 DEG C, to ferment 7 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 18 DEG C of condition bottom fermentations 15 days, obtain tangerine orange grapefruit fruit wine stoste;
(6) ageing: the temperature having regulated the tangerine orange grapefruit fruit wine stoste of secondary fermentation to ferment is 3 DEG C, carries out ageing 18 days;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 5mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid tangerine orange grapefruit fruit wine;
(8) allocate: first tangerine orange grapefruit fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
Embodiment 4:
A technique for biological brew tangerine orange grapefruit fruit wine, this technique comprises the steps:
(1) material selection: select the Liucheng tangerine orange with 6 years to bear fruit the tangerine orange fruit of tree, maturation in October of gathering, gather tangerine orange fruit time each fruit tangerine orange of reserving 4mm obstruct, choose without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; Choose the grapefruit with more than 2 years, collect the ripe shaddock fruit of the 8-10 month, choose the fruit without disease and pest;
(2) fruit process: rinse 3 times by after fruit saline soak 25min for subsequent use with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Salt solution is adopted to carry out disinfection to fruit skin, not only economical and practical but also the effect of sterilization can be reached, ensure the pulp safety non-toxic after peeling, delicate flavour; Again shaddock fruit is got fruit, carry out peeling and get pulp; Tangerine orange fruit is made to be that 10:1 carries out being mixed into mixing fruit with shaddock fruit weight ratio;
(3) squeeze the juice: squeezed the juice by pulp juice extractor for subsequent use, 130 mesh sieves removal bits and seed obtain fruit juice excessively, use the sulfurous acid of 20% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 40mg/L, and then adds the polygalacturonase of 25g/T, after leaving standstill 45h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds 22g/T fruit wine dry yeast, 23g/T white sugar, after sealing at 29 DEG C lucifuge fermentation 19h, and then at 25 DEG C, to ferment 8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 17 DEG C of condition bottom fermentations 12 days, obtain tangerine orange grapefruit fruit wine stoste;
(6) ageing: the temperature having regulated the tangerine orange grapefruit fruit wine stoste of secondary fermentation to ferment is 4 DEG C, carries out ageing 22 days;
(7) clarify again: use the filtering layer of diatomite slurries as filter screen, thick is 6mm, will complete the wine of ageing, carries out suction filtration under vacuum, obtains faint yellow limpid tangerine orange grapefruit fruit wine;
(8) allocate: first tangerine orange grapefruit fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
The result of embodiment 1-4 being carried out to organoleptic detection is as follows:
Sensory evaluation:
Claims (6)
1. a technique for biological brew tangerine orange grapefruit fruit wine, is characterized in that: this technique comprises the steps:
(1) material selection: select the tree that bears fruit with more than 3 years, the tangerine orange fruit of 9-10 month maturation of gathering, chooses without disease and pest, complete, the uniform fruit of fruit shapes, for subsequent use; Choose the grapefruit with more than 2 years, collect the ripe shaddock fruit of the 8-10 month, choose the fruit without disease and pest;
(2) fruit process: rinse after tangerine orange fruit saline soak 15-30min for subsequent use 1-3 time with clear water, naturally dry, then remove the peel, get pulp, for subsequent use; Again shaddock fruit is got fruit, carry out peeling and get pulp; Tangerine orange fruit is made to be that 10:1 carries out being mixed into mixing fruit with shaddock fruit weight ratio;
(3) squeeze the juice: pulp juice extractor for subsequent use is squeezed the juice, sieve and remove bits and seed and obtain fruit juice, use the sulfurous acid of 15%-25% concentration to carry out sterilization to fruit juice immediately;
(4) clarify: loaded by the fruit juice after sterilization in fermentor tank, under normal temperature, adding concentration is the sulfurous gas of 30-50mg/L, and then adds the polygalacturonase of 10-30g/T, after leaving standstill 24-48h, gets supernatant liquor, for subsequent use;
(5) ferment
(5.1) primary fermentation: loaded by supernatant liquor in mash-back, then adds fruit wine dry yeast, white sugar, after sealing at 28 DEG C-32 DEG C lucifuge fermentation 12h-24h, and then at 20 DEG C-26 DEG C, fermentation 6-8 days;
(5.2) secondary fermentation: after primary fermentation terminates, filters fermented liquid, load other one clean, through sterilization mash-back in, be statically placed in 15 DEG C-20 DEG C condition bottom fermentation 10-20 days, obtain tangerine orange grapefruit fruit wine stoste;
(6) ageing: the temperature having regulated the tangerine orange grapefruit fruit wine stoste of secondary fermentation to ferment is 2 DEG C-5 DEG C, carries out ageing 15-30 days;
(7) clarify again: use filter screen will to complete the wine of ageing, carry out suction filtration under vacuum, obtain faint yellow limpid tangerine orange grapefruit fruit wine;
(8) allocate: first tangerine orange grapefruit fruit wine is carried out sensory evaluation and Physico-chemical tests, then it is finely tuned, make it reach " People's Republic of China's agricultural industry criteria-green food fruit wine standard " (NY/T 1508-2007).
2. the technique of biological brew tangerine orange grapefruit fruit wine according to claim 1, is characterized in that: described in gather tangerine orange fruit time each fruit reserve the tangerine orange stalk of 3-5mm.
3. the technique of biological brew tangerine orange grapefruit fruit wine according to claim 1, is characterized in that: described in the order number that sieves be 100-150 order.
4. the technique of biological brew tangerine orange grapefruit fruit wine according to claim 1, it is characterized in that: the add-on of described fruit wine dry yeast is 20-30g/T, the add-on of described white sugar is 15-25g/T.
5. the technique of biological brew tangerine orange grapefruit fruit wine according to claim 1, is characterized in that: described filter screen is that thick is 4-6mm with the filtering layer of diatomite slurries as filter screen.
6. the technique of biological brew tangerine orange grapefruit fruit wine according to claim 1, it is characterized in that: described tangerine orange is Liucheng tangerine orange, shaddock is native country, Guangxi shaddock.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753995A (en) * | 2016-11-29 | 2017-05-31 | 卢林发 | A kind of brew of Malus spectabilis fruit wine |
| CN108004092A (en) * | 2018-01-19 | 2018-05-08 | 闽南师范大学 | A kind of longan honey shaddock composite fermentation health fruit and preparation method thereof |
| CN110423667A (en) * | 2019-08-27 | 2019-11-08 | 湖南奇山农业发展有限公司 | A kind of preparation process of red grapefruit fruit wine and the preparation process of red shaddock brandy |
| CN115433649A (en) * | 2022-10-20 | 2022-12-06 | 浙江醉三公生态农业科技有限公司 | Brewing process of sweet orange wine |
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| CN1850958A (en) * | 2006-03-02 | 2006-10-25 | 欧声光 | Combined orange wine, and its preparing method |
| KR20110063416A (en) * | 2011-05-24 | 2011-06-10 | 김정현 | Method for manufacturing orange liquor |
| CN102676333A (en) * | 2012-04-06 | 2012-09-19 | 郑书理 | Fruit wine production process of citrus fruit |
| CN103131587A (en) * | 2013-02-04 | 2013-06-05 | 暨南大学 | Non-slag discharge production method of non-bitterness orange fruit wine |
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| CN1303919A (en) * | 2000-01-12 | 2001-07-18 | 湖南省农业科学院农产品加工研究开发中心 | Processing method of citrus fermented wine and citrus brandy |
| CN1850958A (en) * | 2006-03-02 | 2006-10-25 | 欧声光 | Combined orange wine, and its preparing method |
| KR20110063416A (en) * | 2011-05-24 | 2011-06-10 | 김정현 | Method for manufacturing orange liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106753995A (en) * | 2016-11-29 | 2017-05-31 | 卢林发 | A kind of brew of Malus spectabilis fruit wine |
| CN108004092A (en) * | 2018-01-19 | 2018-05-08 | 闽南师范大学 | A kind of longan honey shaddock composite fermentation health fruit and preparation method thereof |
| CN110423667A (en) * | 2019-08-27 | 2019-11-08 | 湖南奇山农业发展有限公司 | A kind of preparation process of red grapefruit fruit wine and the preparation process of red shaddock brandy |
| CN115433649A (en) * | 2022-10-20 | 2022-12-06 | 浙江醉三公生态农业科技有限公司 | Brewing process of sweet orange wine |
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Application publication date: 20150415 |