CN104531446A - Mixed fruit wine and brewing process thereof - Google Patents
Mixed fruit wine and brewing process thereof Download PDFInfo
- Publication number
- CN104531446A CN104531446A CN201410819792.5A CN201410819792A CN104531446A CN 104531446 A CN104531446 A CN 104531446A CN 201410819792 A CN201410819792 A CN 201410819792A CN 104531446 A CN104531446 A CN 104531446A
- Authority
- CN
- China
- Prior art keywords
- fruit wine
- fruit
- parts
- juice
- wine
- 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.)
- Pending
Links
Classifications
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to mixed fruit wine and a brewing process thereof and belongs to the technical field of fruit wine brewing. The mixed fruit wine comprises the following raw material components in parts by weight: 30-40 parts of mulberries, 40-70 parts of strawberries and 5-15 parts of passion fruits. The preparation method comprises the following steps: preparing fruit juice, clarifying, fermenting and accelerating aging. According to the process, the fruit wine is subjected to aging accelerating treatment by adopting ultrasonic and microwave treatment, the ageing time is greatly shortened, the economic benefits are effectively increased, and the brewed mixed fruit wine is strong in fruity flavor, gentle flowery in aroma, fine and smooth in taste, mellow and long in aftertaste.
Description
Technical field
The present invention relates to a kind of mixed fruit wine and making method thereof, be specifically related to a kind of with mulberries, strawberry and passion fruit be main raw material mixed fruit wine and making method thereof, belong to brewing fruit wine technical field.
Background technology
The alcoholic drinks that fruit wine is is fermenting raw materials with fruit that is wild or artificial growth plant, its alcoholic strength is low, remain the original carbohydrate of fruit, amino acid and mineral substance etc., have higher nutritive value compared with the liquor taking grain wine as raw material, have regulate human metabolism, stimulate circulation, control volume inner cholesterol level, anti-ageing medical treatment of waiting for a long time, health-care effect.
Current drinks consumption is advocated and is replaced high wine, fruit wine replacement grain wine with low alcohol.The guiding theory that fruit wine Professional Committee explicitly points out in industry the Tenth Five-Year Plan (2001-2005) " give priority to fruit fermented wine and fruit distillate liquor, utilize fruit to distill and progressively replace a part of grain alcoholic ".Development fruit wine wine industry has wide market outlook, therefore also more to the research of fruit wine of all kinds, as CN201310635960.0 discloses a kind of extra dry red wine litchi spirit and production method thereof, Huizhou Research Center of Lingnan Litchi Chinensis Processing Engineering Techn's application is known clearly the patent (CN200610035066.X) of a kind of wine of longan and brewing method thereof, CN201310069130.6 discloses a kind of production method of Lemon wine, CN201210082133.9 discloses a kind of side of brewageing of health blackberry fruit wine, etc.
Mulberries are the mature fruit of Moraceae deciduous tree mulberry tree, and mulberries are again sorosis, mulberry bubble youngster, and the fresh fruit of its maturation eats, and taste sweet juice is many, glossy, sour and sweet palatability, are one of fruit of often eating of people; Strawberry is delicious red tender, pulp succulence, containing special strong fruit aroma, and containing abundant vitamins C, and effect of helpful digestion, meanwhile, strawberry can also consolidate gums, fresh breath, moist throat; Passion fruit fruit flesh succulence liquid, adds calcium bicarbonate and sugar, can be made into the beverage that fragrance is good to eat, also can be used to be added in Other Drinks to improve the quality of beverage.These three kinds of fruit, all each tool peculiar flavour, is loved by the people, and therefore utilizes its research of being processed into fruit wine quite a few.
CN201310064342.5 disclose a kind of mulberries white wine and preparation method thereof by, new distillation mulberries alcohol 4400-6400 part, ageing morat 1500-2100 part, refine red morisuccus 10-30 part, refine white morisuccus 4-7 part, refine red mulberries leaf-bark juice 2-10 part, syrup 80-130 part is prepared from; CN201110201029.2 discloses a kind of Mulberry wine and preparation method thereof, and raw material comprises fresh mulberries, honey, grape, wolfberry fruit, Tuber Fleeceflower Root, the Radix Astragali, Radix Glycyrrhizae, Cordyceps militaris (L.) Link. etc.; CN201110187269.1 discloses a kind of strawberry pulp unstrained wine and preparation method thereof, and raw material comprises strawberry pulp 30 ~ 70%, acidic flavoring agent 0.2 ~ 1.2%, and sweeting agent 5 ~ 25% brewages strawberry fruit wine 15 ~ 40%, stablizer 0.1 ~ 5%; CN201110239235.2 discloses a kind of strawberry kudzuvine root wine and preparation method thereof, be with strawberry and the root of kudzu vine for raw material; CN201410205891.4 also discloses a kind of mulberries strawberry wine.Also do not appear in the newspapers using mulberries, strawberry and passion fruit three kinds of fruit wine as main raw material.
Summary of the invention
The present invention is directed to prior art Problems existing, a kind of mixed fruit wine is provided, there is the fruit of peculiar flavour for main raw material with mulberries, strawberry and passion fruit three kinds, and the employing of its technique is ultrasonic and microwave treatment urges old process to fruit wine, substantially reduces the ageing time, effectively improves economic benefit, and the mixed fruit wine be brewed, the smell of fruits is very sweet, fragrance delicate fragrance, and delicate mouthfeel, mellow, aftertaste is long.
In order to solve the problem, the technical solution adopted in the present invention is:
A kind of mixed fruit wine, the weight part of each component of raw material is:
Mulberries 30 ~ 40 parts, strawberry 40 ~ 70 parts, passion fruit 5 ~ 15 parts;
Another object of the present invention is to provide a kind of making method of mixed fruit wine, comprises the following steps:
(1) preparation of fruit juice: mulberries, strawberry are prevented or cure a disease and become and clean after impurity, and making beating is squeezed the juice; Passion fruit gets pulp, and adding its weight is 0.5 ~ 1.5 times of distilled water, and adding massfraction is 1% ~ 5% polygalacturonase, under 45 ~ 55 DEG C of conditions, process 120 ~ 150 minutes, crosses leaching clear juice; Above fruit juice respectively adds the SO of 50 ~ 200mg/L
2freezing for subsequent use;
(2) clarifying treatment: add the treatment agent of 2% ~ 6%, stirs insulation 40 ~ 70 minutes at 40 ~ 50 DEG C, centrifugal, gets clear liquor;
(3) ferment: clear liquor reaches 160 ~ 180g/L with sucrose to sugar degree, adds the fruit wine yeast after domestication 250 ~ 350 ppm, when temperature controlled fermentation to residual sugar content is 50 ~ 55g/L, adds the SO of 80 ppm
2stop fermentation;
(4) old process is urged: take ultrasonic and microwave treatment to urge old process to fruit wine, microwave urges old processing parameter to be that microwave power is 400 ~ 500W, and each irradiation time is 13s, process 5 ~ 10min; Ultrasonic wave urges old processing parameter to be that ultrasonic power is 350 ~ 500W, after processing 30 ~ 40 s at every turn, and interval 10 s, omnidistance process 10 ~ 15min; Then at 10 ~ 12 DEG C of temperature, 1 ~ 4 month is refrigerated;
(5) sterile filling finished product.
Treatment agent described in step (2) is cycloheptaamylose or gac;
Described temperature controlled fermentation, leavening temperature is 11 ~ 14 DEG C.
The present invention relative to the beneficial effect of prior art is:
(1) ultrasonic hydrogen bond rupture of urging old principle to be considered to ultrasonic energy making between water molecules, makes ethanol molecule be easy to enter in the space of water molecules, thus make wine body become alcohol and.The principle of microwave be polar molecule in wine under microwave action of alternative electric field, produce amphicheirality's swing in high frequency, thus accelerate the formation of associated molecule group, meanwhile, after polar molecule microwave energy absorbing, energy state changes, produce a large amount of free radicals, promote all kinds of chemical reaction.The invention provides a kind of mixed fruit wine, there is the fruit of peculiar flavour for main raw material with mulberries, strawberry and passion fruit three kinds, and the employing of its technique is ultrasonic and microwave treatment urges old process to fruit wine, substantially reduce the ageing time, effectively improve economic benefit, and the mixed fruit wine be brewed, the smell of fruits is very sweet, fragrance delicate fragrance, delicate mouthfeel, mellow, aftertaste is long;
(2) aesthetic quality of mixed fruit wine that brews of the present invention and physical and chemical quality as follows:
Oranoleptic indicator
Outward appearance: clear, without obvious sediment or suspended substance
Color and luster: lavender, has gloss
Fragrance: fruital concentration, the aroma of delicate fragrance
Taste: delicate mouthfeel, mellow
Physical and chemical quality
Wine degree: 10 ~ 15
Volatile acid: 0.4 ~ 0.7gL
– 1
Total acid: 3 ~ 6gL
– 1.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
A kind of mixed fruit wine, the weight part of each component of raw material is:
Mulberries 30 parts, strawberry 40 parts, passion fruit 5 parts;
Its making method, comprises the following steps:
(1) preparation of fruit juice: mulberries, strawberry are prevented or cure a disease and become and clean after impurity, and making beating is squeezed the juice; Passion fruit gets pulp, and adding its weight is 0.5 times of distilled water, and adding massfraction is 1% glue enzyme, under 45 DEG C of conditions, process 120 minutes, crosses leaching clear juice; Above fruit juice respectively adds the SO of 50mg/L
2freezing for subsequent use;
(2) clarifying treatment: add the cycloheptaamylose of 2%, stirs insulation 40 minutes at 40 DEG C, centrifugal, gets clear liquor;
(3) ferment: clear liquor reaches 160g/L with sucrose to sugar degree, adds the fruit wine yeast after domestication 250 ppm, when temperature controlled fermentation to residual sugar content is 50g/L, adds the SO of 80 ppm
2stop fermentation;
(4) old process is urged: take ultrasonic and microwave treatment to urge old process to fruit wine, microwave urges old processing parameter to be that microwave power is 400W, and each irradiation time is 13s, process 5min; Ultrasonic wave urges old processing parameter to be that ultrasonic power is 350W, after each process 30s, and interval 10 s, omnidistance process 10min; Then at 10 DEG C of temperature, 1 month is refrigerated;
(5) sterile filling finished product.
embodiment 2
A kind of mixed fruit wine, the weight part of each component of raw material is:
Mulberries 40 parts, strawberry 70 parts, passion fruit 15 parts;
Its making method, comprises the following steps:
(1) preparation of fruit juice: mulberries, strawberry are prevented or cure a disease and become and clean after impurity, and making beating is squeezed the juice; Passion fruit gets pulp, and adding its weight is 1.5 times of distilled water, and adding massfraction is 5% polygalacturonase, under 55 DEG C of conditions, process 150 minutes, crosses leaching clear juice; Above fruit juice respectively adds the SO of 200mg/L
2freezing for subsequent use;
(2) clarifying treatment: add the gac of 6%, stirs insulation 70 minutes at 50 DEG C, centrifugal, gets clear liquor;
(3) ferment: clear liquor reaches 180g/L with sucrose to sugar degree, adds the fruit wine yeast after domestication 350 ppm, when temperature controlled fermentation to residual sugar content is 55g/L, adds the SO of 80 ppm
2stop fermentation;
(4) old process is urged: take ultrasonic and microwave treatment to urge old process to fruit wine, microwave urges old processing parameter to be that microwave power is 500W, and each irradiation time is 13s, process 10min; Ultrasonic wave urges old processing parameter to be that ultrasonic power is 500W, after each process 40 s, and interval 10 s, omnidistance process 15min; Then at 12 DEG C of temperature, 4 months are refrigerated;
(5) sterile filling finished product.
embodiment 3
A kind of mixed fruit wine, the weight part of each component of raw material is:
Mulberries 35 parts, strawberry 55 parts, passion fruit 10 parts;
Its making method, comprises the following steps:
(1) preparation of fruit juice: mulberries, strawberry are prevented or cure a disease and become and clean after impurity, and making beating is squeezed the juice; Passion fruit gets pulp, and adding its weight is 1 times of distilled water, and adding massfraction is 3% polygalacturonase, under 50 DEG C of conditions, process 135 minutes, crosses leaching clear juice; Above fruit juice respectively adds the SO of 125mg/L
2freezing for subsequent use;
(2) clarifying treatment: add the gac of 4%, stirs insulation 55 minutes at 45 DEG C, centrifugal, gets clear liquor;
(3) ferment: clear liquor reaches 170g/L with sucrose to sugar degree, adds the fruit wine yeast after domestication 300 ppm, when temperature controlled fermentation to residual sugar content is 53g/L, adds the SO of 80 ppm
2stop fermentation;
(4) old process is urged: take ultrasonic and microwave treatment to urge old process to fruit wine, microwave urges old processing parameter to be that microwave power is 450W, and each irradiation time is 13s, processes 7 min; Ultrasonic wave urges old processing parameter to be that ultrasonic power is 400W, after each process 35s, and interval 10 s, omnidistance process 12min; Then at 11 DEG C of temperature, 1 ~ 4 month is refrigerated;
(5) sterile filling finished product.
embodiment 4
A kind of mixed fruit wine, the weight part of each component of raw material is:
Mulberries 32 parts, strawberry 47 parts, passion fruit 8 parts;
Its making method, comprises the following steps:
(1) preparation of fruit juice: mulberries, strawberry are prevented or cure a disease and become and clean after impurity, and making beating is squeezed the juice; Passion fruit gets pulp, and adding its weight is 0.7 times of distilled water, and adding massfraction is 2% polygalacturonase, under 48 DEG C of conditions, process 123 minutes, crosses leaching clear juice; Above fruit juice respectively adds the SO of 70mg/L
2freezing for subsequent use;
(2) clarifying treatment: add the cycloheptaamylose of 3%, stirs insulation 45 minutes at 41 DEG C, centrifugal, gets clear liquor;
(3) ferment: clear liquor reaches 165g/L with sucrose to sugar degree, adds the fruit wine yeast after domestication 280 ppm, when temperature controlled fermentation to residual sugar content is 51g/L, adds the SO of 80 ppm
2stop fermentation;
(4) old process is urged: take ultrasonic and microwave treatment to urge old process to fruit wine, microwave urges old processing parameter to be that microwave power is 430W, and each irradiation time is 13s, process 6min; Ultrasonic wave urges old processing parameter to be that ultrasonic power is 380W, after each process 32 s, and interval 10 s, omnidistance process 11min; Then at 10 DEG C of temperature, 1.5 months are refrigerated;
(5) sterile filling finished product.
embodiment 5
A kind of mixed fruit wine, the weight part of each component of raw material is:
Mulberries 37 parts, strawberry 60 parts, passion fruit 13 parts;
Its making method, comprises the following steps:
(1) preparation of fruit juice: mulberries, strawberry are prevented or cure a disease and become and clean after impurity, and making beating is squeezed the juice; Passion fruit gets pulp, and adding its weight is 1.3 times of distilled water, and adding massfraction is 4% polygalacturonase, under 53 DEG C of conditions, process 145 minutes, crosses leaching clear juice; Above fruit juice respectively adds the SO of 180 mg/L
2freezing for subsequent use;
(2) clarifying treatment: add the gac of 5%, stirs insulation 66 minutes at 47 DEG C, centrifugal, gets clear liquor;
(3) ferment: clear liquor reaches 175g/L with sucrose to sugar degree, adds the fruit wine yeast 330ppm after domestication, when temperature controlled fermentation to residual sugar content is 54g/L, adds the SO of 80 ppm
2stop fermentation;
(4) old process is urged: take ultrasonic and microwave treatment to urge old process to fruit wine, microwave urges old processing parameter to be that microwave power is 470W, and each irradiation time is 13s, processes 8 min; Ultrasonic wave urges old processing parameter to be that ultrasonic power is 410W, after each process 38 s, and interval 10 s, omnidistance process 13 min; Then at 12 DEG C of temperature, 3 months are refrigerated;
(5) sterile filling finished product.
Claims (4)
1. a mixed fruit wine, is characterized in that: the weight part of each component is:
Mulberries 30 ~ 40 parts, strawberry 40 ~ 70 parts, passion fruit 5 ~ 15 parts.
2. a making method for mixed fruit wine, is characterized in that: comprise the following steps:
(1) preparation of fruit juice: mulberries, strawberry are prevented or cure a disease and become and clean after impurity, and making beating is squeezed the juice; Passion fruit gets pulp, and adding its weight is 0.5 ~ 1.5 times of distilled water, and adding massfraction is 1% ~ 5% polygalacturonase, under 45 ~ 55 DEG C of conditions, process 120 ~ 150 minutes, crosses leaching clear juice; Above fruit juice respectively adds the SO of 50 ~ 200mg/L
2freezing for subsequent use;
(2) clarifying treatment: add the treatment agent of 2% ~ 6%, stirs insulation 40 ~ 70 minutes at 40 ~ 50 DEG C, centrifugal, gets clear liquor;
(3) ferment: clear liquor reaches 160 ~ 180g/L with sucrose to sugar degree, adds the fruit wine yeast after domestication 250 ~ 350 ppm, when temperature controlled fermentation to residual sugar content is 50 ~ 55g/L, adds the SO of 80 ppm
2stop fermentation;
(4) old process is urged: take ultrasonic and microwave treatment to urge old process to fruit wine, microwave urges old processing parameter to be that microwave power is 400 ~ 500W, and each irradiation time is 13s, process 5 ~ 10min; Ultrasonic wave urges old processing parameter to be that ultrasonic power is 350 ~ 500W, after processing 30 ~ 40 s at every turn, and interval 10 s, omnidistance process 10 ~ 15min; Then at 10 ~ 12 DEG C of temperature, 1 ~ 4 month is refrigerated;
(5) sterile filling finished product.
3. the making method of a kind of mixed fruit wine according to claim 2, is characterized in that: the clear treatment agent described in step (2) is cycloheptaamylose or gac.
4. the making method of a kind of mixed fruit wine according to claim 2, is characterized in that: described temperature controlled fermentation, leavening temperature is 11 ~ 14 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410819792.5A CN104531446A (en) | 2014-12-25 | 2014-12-25 | Mixed fruit wine and brewing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410819792.5A CN104531446A (en) | 2014-12-25 | 2014-12-25 | Mixed fruit wine and brewing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104531446A true CN104531446A (en) | 2015-04-22 |
Family
ID=52847082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410819792.5A Pending CN104531446A (en) | 2014-12-25 | 2014-12-25 | Mixed fruit wine and brewing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104531446A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861215A (en) * | 2016-04-27 | 2016-08-17 | 玉林师范学院 | Passion fruit brewed wine and brewing method thereof |
| CN105925444A (en) * | 2016-07-15 | 2016-09-07 | 孙凤平 | Health care fruit wine and preparation method thereof |
| CN105969592A (en) * | 2016-07-15 | 2016-09-28 | 孙凤平 | Clausena lansium/passion fruit wine |
| CN105969590A (en) * | 2016-07-15 | 2016-09-28 | 孙凤平 | Fruit wine |
| CN105969591A (en) * | 2016-07-15 | 2016-09-28 | 孙凤平 | Four-treasure fruit wine |
| CN106047579A (en) * | 2016-08-22 | 2016-10-26 | 邵玉华 | Rice Baijiu brewing process |
| CN106190696A (en) * | 2016-07-15 | 2016-12-07 | 孙凤平 | A kind of Fructus Vitis viniferae Fragrant fruit wine |
| CN106367252A (en) * | 2016-12-07 | 2017-02-01 | 通化师范学院 | Highly flavoured type wild grape wine brewing method |
| CN107841404A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | One kind is mixed to make passion fruit starfruit wine and its application |
| CN107841405A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of Fragrant fruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement |
| CN107841403A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application |
| CN107841434A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of Fragrant fruit wine and its application |
| CN107841435A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement |
| CN108048276A (en) * | 2017-12-27 | 2018-05-18 | 广西贺州市正丰现代农业股份有限公司 | A kind of preparation method of compound Fragrant fruit wine |
| CN111334393A (en) * | 2020-04-01 | 2020-06-26 | 齐鲁工业大学 | Preparation method of passion fruit sparkling apple wine |
| CN113969227A (en) * | 2021-12-03 | 2022-01-25 | 华中农业大学 | Method for artificially and compositely brewing fruit wine |
| CN115975763A (en) * | 2022-08-18 | 2023-04-18 | 苏州中核华东辐照有限公司 | Method for accelerating alcoholization of red wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110088787A (en) * | 2010-01-29 | 2011-08-04 | 우정호 | Method for manufacturing well-being makgeolli |
| CN102660433A (en) * | 2012-05-11 | 2012-09-12 | 西北农林科技大学 | Production method of composite fermentation fruit wine with mulberries, strawberries and raspberries |
| CN103966051A (en) * | 2014-05-15 | 2014-08-06 | 周萍萍 | Mulberry-strawberry-grape wine |
-
2014
- 2014-12-25 CN CN201410819792.5A patent/CN104531446A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110088787A (en) * | 2010-01-29 | 2011-08-04 | 우정호 | Method for manufacturing well-being makgeolli |
| CN102660433A (en) * | 2012-05-11 | 2012-09-12 | 西北农林科技大学 | Production method of composite fermentation fruit wine with mulberries, strawberries and raspberries |
| CN103966051A (en) * | 2014-05-15 | 2014-08-06 | 周萍萍 | Mulberry-strawberry-grape wine |
Non-Patent Citations (1)
| Title |
|---|
| 申世轩: "刺梨干红人工催陈技术研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑 》 * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105861215A (en) * | 2016-04-27 | 2016-08-17 | 玉林师范学院 | Passion fruit brewed wine and brewing method thereof |
| CN105925444A (en) * | 2016-07-15 | 2016-09-07 | 孙凤平 | Health care fruit wine and preparation method thereof |
| CN105969592A (en) * | 2016-07-15 | 2016-09-28 | 孙凤平 | Clausena lansium/passion fruit wine |
| CN105969590A (en) * | 2016-07-15 | 2016-09-28 | 孙凤平 | Fruit wine |
| CN105969591A (en) * | 2016-07-15 | 2016-09-28 | 孙凤平 | Four-treasure fruit wine |
| CN106190696A (en) * | 2016-07-15 | 2016-12-07 | 孙凤平 | A kind of Fructus Vitis viniferae Fragrant fruit wine |
| CN106047579A (en) * | 2016-08-22 | 2016-10-26 | 邵玉华 | Rice Baijiu brewing process |
| CN107841404A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | One kind is mixed to make passion fruit starfruit wine and its application |
| CN107841405A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of Fragrant fruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement |
| CN107841403A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application |
| CN107841434A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of Fragrant fruit wine and its application |
| CN107841435A (en) * | 2016-09-21 | 2018-03-27 | 株洲千金药业股份有限公司 | A kind of passion fruit starfruit wine and its application in the health products or beverage for preparing tranquilizing and allaying excitement |
| CN106367252A (en) * | 2016-12-07 | 2017-02-01 | 通化师范学院 | Highly flavoured type wild grape wine brewing method |
| CN108048276A (en) * | 2017-12-27 | 2018-05-18 | 广西贺州市正丰现代农业股份有限公司 | A kind of preparation method of compound Fragrant fruit wine |
| CN111334393A (en) * | 2020-04-01 | 2020-06-26 | 齐鲁工业大学 | Preparation method of passion fruit sparkling apple wine |
| CN113969227A (en) * | 2021-12-03 | 2022-01-25 | 华中农业大学 | Method for artificially and compositely brewing fruit wine |
| CN115975763A (en) * | 2022-08-18 | 2023-04-18 | 苏州中核华东辐照有限公司 | Method for accelerating alcoholization of red wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104531446A (en) | Mixed fruit wine and brewing process thereof | |
| CN104031799A (en) | Preparation method of lychee wine | |
| CN103431469B (en) | Preparation method of red date-medlar-vinegar beverage | |
| CN104862174A (en) | Process for producing high-grade red jujube brandy | |
| CN103555514B (en) | Seedless spiny pear fruit wine and production method thereof | |
| CN103409296B (en) | Method for preparing Chinese date-medlar liquor | |
| CN104928113A (en) | Compound fermentation type pear heath care wine and production technology thereof | |
| CN105002066A (en) | Pawpaw liqueur brewing method | |
| CN103436404B (en) | Low-alcohol schisandra chinensis health care liquor and preparation method thereof | |
| CN103114016B (en) | Method for preparing nutrient-rich full juice fermented jujube wine | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN104531441A (en) | Brewing process of sugar orange fruit wine | |
| CN105255626B (en) | The brewing method of ginseng brandy | |
| CN107739693A (en) | Mulberry fruit formula of rice wine and compound method | |
| CN104357296A (en) | Tea wine and production method thereof | |
| CN107151607A (en) | A kind of health care green liquor and preparation method thereof | |
| CN106381252A (en) | Wild strawberry-grape sparkling wine for replenishing blood and preparation method thereof | |
| CN106010875A (en) | Method for producing mulberry dry red wine in full fermentation type factorization way | |
| CN104946451A (en) | Plum wine and preparation method thereof | |
| CN101564186A (en) | Mulberry vinegar beverage and method for preparing same | |
| CN106010869A (en) | Blueberry and rose composite fruit wine and brewing method thereof | |
| CN104946452A (en) | Loquat wine and preparation method thereof | |
| CN108676682A (en) | A kind of preparation method of passion fruit soaking wine | |
| CN107057910A (en) | A kind of preparation method of new type of health fruit wine | |
| CN107541395A (en) | A kind of mango fruit wine and production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |
|
| RJ01 | Rejection of invention patent application after publication |