CN104629972A - Production method of natural sweet grape wine - Google Patents
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- CN104629972A CN104629972A CN201410817413.9A CN201410817413A CN104629972A CN 104629972 A CN104629972 A CN 104629972A CN 201410817413 A CN201410817413 A CN 201410817413A CN 104629972 A CN104629972 A CN 104629972A
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Abstract
The invention relates to a production method of a natural sweet grape wine. The production method comprises the following steps: preparing a dry red wine lees wine; preparing a dry white wine lees wine; preparing a squeezing wine; producing concentrated white grape juice; producing grape wine distilled spirit; and producing a natural sweet grape wine. According to the production method, the wine lees wine and the squeezing wine are fully utilized and are distilled to obtain the distilled spirit; the distilled spirit and the concentrated white grape juice are alternately added to a fermentation liquor; after fermentation is carried out at a low temperature of 8-10 DEG C for a long period of time, the natural sweet grape wine with relatively high alcoholic strength is obtained.
Description
Technical field
The present invention relates to a kind of production method of natural sweet grape wine, belong to production technique vinous.
Background technology
Grape wine is with a long history, and technical maturity is perfect, and modal is exactly various dry wine, extra dry red wine, extra dry white wine etc.Dry type Vitis Labrusca L wine contains certain alcohol, sulfurous acid etc. makes it have good preservation period.There is a large class to be exactly brandy and grape wine spirits again, because of its long history, well sense organ and storage feature, also there is larger output.The production of these wine kinds all has long history, and technique is also more perfect.
And Sweet wine is extensively liked, as ice wine as a class high-end product acquisition.Therefore the research of Sweet wine and production receive much concern.From domestic and international production practice, the production of Sweet wine, mainly through two kinds of methods, namely improves grape fruit or fruit juice sugar degree, and retains residual sugar by adding distilled spirit termination fermentation.
The first, the sugar degree improving grape fruit is the important channel that Sweet wine is produced.Pol production sherry is improved as Spain's sherry grape spreads airing on straw seat, Portugal by grape overdone to gather by the end of October and grape fruitade produce Port, your pythium spp Hungary infects by grape thus to make in grape moisture evaporation produce Botrytised wine, and Italy is placed in the airing of ventilation warehouse by overdone grape and within air-dry 3 ~ 4 days, concentrates and produce air-dry sweet wine.In addition, by the method for physics or chemistry, as flash distillation, the technique such as freezing, ferment again after obtaining grape fruitade.
The second, add sugared source or distilled spirit termination fermentative production Sweet wine.1. traditional fermentation process: during the fermentation of grape slurry, when pol is reduced to certain numerical value, be blended into grape alcohol, make wine degree reach more than 16%, thus stuck fermentation.This method sugar degree is low, fermentation time is short.Blend with grape fruitade the sugar degree improving grape wine finished wine after fermentation ends.Advantage is that fermentation operation relatively easy, former wine nature clarifying speed is fast, convenient management.2. cross four fermentation methods: fermentation start first be blended into 4% (v/v) alcohol, when fermentation proceed to pol content suitable time add alcohol again, make total alcoholic strength reach more than 16% (v/v).This method can avoid the assimilation of some yeast of spontaneous fermentation initial stage, is also of value to the improvement of quality.3. alcohol progressively additive process: add alcohol gradually before fermentation and in fermenting process, also can add sugar and add alcohol and use.This method is conducive to safe fermentation, but operation is more loaded down with trivial details.4. increase sugared source fermentation method: do not add any alcohol, its wine degree forms by sugar microbe conversion, and its sugar of fermentation ends, alcoholic strength meet finished wine requirement substantially.This method is many by sugar amount, and fermentation time is long, so tunning, fermentation intermediate product are all better than front several types.
Zhang Chunya, Zhang Jun and Wang Shusheng (wine brewing 2006,33 (6): 80-81) produce a kind of sweet type white wine by freeze concentration muscat grape juice.And Zhang Junxiang etc. obtain highly enriched fruit juice (a kind of brewing process of high-grade sweet white wine, application number: 201010210942.4) produce high-grade white wine by fruit is freezing with fruit juice freezing concentrating.
Most red, white wine are all dry type wine, and the sweet type wine of low wine degree needs to carry out sterilization, or sterilizing process carries out sterile filling again, or add the sanitas such as Sorbic Acid, Sodium Benzoate on a small quantity according to interpolation standard and could obtain the quality guaranteed period well.
And in all Production of Wine, standing clarification that is red, white wine all can produce some wine mud, wine mud leaves standstill clarification through suitable canister can obtain the poor wine mud wine of part mass, and the squeezing wine of dry red winew, especially the squeezing Quality of Liquors under elevated pressures is also poor, be packaged as low grade products more, or add in other finished wine by allocating with other wine samples.
Summary of the invention
Grape wine is a kind of beverage of health, is subject to liking of consumers in general.And domestic consumer prefers sweet type taste, especially women.The present invention for target with sweet type taste, obtains wine spirit essence and concentrated white grape by special process process, adds to respectively in the Sucus Vitis viniferae of fermentation, and final acquisition fragrance is pleasant, aroma is strong, and mouthfeel is full, the natural sweet grape wine more easily preserved.
Alcohol in grape wine is by the sugar-fermenting in grape fruit, and the grape material required for the production of natural sweet grape wine will have sufficiently high sugar degree: namely ensure the alcohol generating enough number of degrees, retain certain sugar degree again.The present invention by gradually concentrated white grape and grape wine distilled spirit alternately to be added to the method in fermented liquid in the suitable time, thus obtains the natural sweet grape wine of certain ethanol content.Wine mud wine and squeezing wine are carried out distillation and obtains distilled spirit, grape fruitade is obtained by concentrated for white grape, then in white wine fermenting process, respectively distilled spirit, grape fruitade are added in the white wine of fermentation in proportion, thus produce natural sweet grape wine, the object of this technological invention that Here it is.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of production method of natural sweet grape wine, comprising:
1) dry red winew wine mud wine is prepared
By this area routine techniques, wine ageing 30 days that dry red winew is flow automatically, tank switching gets upper strata pure mellow wine, and lower floor's wine mud is poured in small-sized fermentation tank, and leave standstill 30 days again under normal temperature, get upper strata pure mellow wine, lower floor is dry red winew wine mud wine;
2) Dry white wine wine mud wine is prepared
By this area routine techniques, the Dry white wine after fermentation ends 10 DEG C is left standstill 30 days, and tank switching gets upper strata pure mellow wine, and lower floor's wine mud is poured in small-sized fermentation tank, and 10 DEG C leave standstill 30 days, and tank switching gets upper strata pure mellow wine, and lower floor is Dry white wine wine mud wine;
3) preparation squeezing wine
By this area routine techniques, get the gravity flow of the dry red winew after fermentation ends wine, squeezing skin slag, obtains squeezing wine;
4) concentrated white grape is produced
Get the white grape that total sugar content is 220g/L, freezing rear deicing, continues freezing, circular treatment after deicing, until measuring total sugar content in white grape is 400g/L, obtains concentrated white grape;
5) grape wine distilled spirit is produced
Wine will be squeezed mix with Dry white wine wine mud wine and/or dry red winew wine mud wine, pour in the stainless cylinder of steel of blade diameter length ratio 1:4, leave standstill, get upper strata pure mellow wine liquid for subsequent use, lower floor's wine mud wine leaves standstill again, get upper strata pure mellow wine liquid for subsequent use, the pure mellow wine liquid mixing obtained twice, obtains the total liquid of pure mellow wine, total for pure mellow wine liquid is poured in the first stainless cylinder of steel, again total for pure mellow wine liquid is slowly poured into the second stainless cylinder of steel from the first stainless cylinder of steel, finally total for pure mellow wine liquid is refunded in the first stainless cylinder of steel, to make the SO in the total liquid of pure mellow wine
2scatter and disappear,
Measure the content n of free sulphur in the total liquid of pure mellow wine, if n≤5mg/L, by Charente steamer or the total liquid of stainless steel distiller distillation pure mellow wine, heads removal and wine tail, adjustment wine degree is 68% (v/v), obtains distilled spirit; If n>5mg/L, desulfurization is carried out to the total liquid of pure mellow wine, then by the total liquid of pure mellow wine after Charente steamer or stainless steel distiller distillation desulfurization, heads removal and wine tail, adjustment wine degree is 68% (v/v), obtains distilled spirit;
6) natural sweet grape wine is produced
Get grape, sorting removal of impurities, destemming is broken, pressure extracting juice, and Sucus Vitis viniferae 6-8 DEG C of standing clarification 30 days, obtains low temperature Sucus Vitis viniferae,
Get low temperature Sucus Vitis viniferae, be divided into 3 parts, low temperature Sucus Vitis viniferae A, low temperature Sucus Vitis viniferae B and low temperature Sucus Vitis viniferae C, in low temperature Sucus Vitis viniferae A, add the pure water of low temperature Sucus Vitis viniferae A4 times of volume, heating in water bath to 37 DEG C, adds yeast, after keeping water-bath 37 DEG C to activate half an hour, obtain yeast mixed solution
Get low temperature Sucus Vitis viniferae B, add to gradually in yeast mixed solution, until the temperature of yeast mixed solution is down to 13-15 DEG C, then the yeast mixed solution after cooling is added in the fermentor tank filling low temperature Sucus Vitis viniferae C, the content of yeast in often liter of low temperature Sucus Vitis viniferae C is made to be 200mg
When the yeast mixed solution after adding cooling starts fermentation after 3 days, be 1:10 by the volume ratio of distilled spirit and low temperature Sucus Vitis viniferae C, distilled spirit is joined in fermentor tank, continue fermentation after 6 days, be 1:20 by the volume ratio of concentrated white grape and low temperature Sucus Vitis viniferae C, be 1:8 by the volume ratio of distilled spirit and low temperature Sucus Vitis viniferae C, concentrated white grape and distilled spirit are slowly joined in fermentor tank respectively, continue fermentation after 6 days, be 1:8 by the volume ratio of concentrated white grape and low temperature Sucus Vitis viniferae C, be 1:25 by the volume ratio of distilled spirit and low temperature Sucus Vitis viniferae C, concentrated white grape and distilled spirit are slowly joined in fermentor tank respectively, continue fermentation after 6 days, be 1:30 by the volume ratio of distilled spirit and low temperature Sucus Vitis viniferae C, distilled spirit is slowly joined in fermentor tank, stop fermentation, carry out ageing, tank switching gets upper strata pure mellow wine liquid,-6 DEG C--7 DEG C of freeze-stable process 6 days, filter, filling.
On the basis of technique scheme, the present invention can also do following improvement.
Further, 4) produce in concentrated white grape, described freezing be-6--7 DEG C freezing 8 hours.
Further, 4) to produce in concentrated white grape, the refrigerating coil being placed in white grape, for pull ice slag out by screen cloth, maybe takes out by the method for described deicing, leaves standstill 30 minutes by the thawing of ice slag, then refrigerating coil is put into again white grape freezing.
Further, 5) to produce in grape wine distilled spirit, described standing temperature is 20 DEG C, places 30 days.
Further, 5) to produce in grape wine distilled spirit, described sulfur method is the hydrogen peroxide adding mass concentration 30% in the total liquid of pure mellow wine, and the hydrogen peroxide consumption of mass concentration 30% is calculated as follows:
Wherein, V
xfor the volume of mass concentration 30% hydrogen peroxide, unit is L,
N is the concentration of free sulphur in the total liquid of pure mellow wine, and unit is mg/L,
V
1for the volume of the total liquid of pure mellow wine, unit is L,
According to formula H
2o
2+ SO
2=H
2sO
4, 1 mole of SO
2(molar mass is 64) needs 1 mole of H
2o
2(molar mass is 34), calculates V
x.
Further, 6) to produce in natural sweet grape wine, the mass ratio of the quality that described yeast adds and yeast mixed solution is 1:5.
Further, 6) to produce in natural sweet grape wine, the temperature of described fermentation is 8-10 DEG C.
The control of quality product
(1) grape fruit ripening degree requires higher, and when gathering, grape fruit total sugar content is at more than 220g/L, anosis worm, decayed fruit;
(2) in order to obtain excellent natural sweet grape wine, preparing in the former wine production before dry red winew wine mud wine and Dry white wine wine mud wine, reduce the use of potassium metabisulfite, or need not, and then obtain the wine mud wine and squeezing wine that do not contain sulphur, be convenient to carry out distillation and produce distilled spirit.
(3) ferment middle, attentional manipulation leavening temperature remains on 6-8 DEG C, to make slow fermentation, to the fermentation later stage, controls leavening temperature and brings up to 10-12 DEG C.
(4) in order to final wine weight is more excellent, in the process of adding distilled spirit and concentrated white grape, after good with the total of will add alcohol and Sucus Vitis viniferae at every turn, needing the same day, next day and the 3rd day gradation interpolation of adding the date respectively.
(5), in fermenting process, notice that temperature controls, the generation of the situations such as termination of avoiding inspiring and to ferment.
The invention has the beneficial effects as follows:
Grape wine is for raw material with fresh grape or Sucus Vitis viniferae, through all or part of fermentation, fermented wine containing certain alcoholic strength, the technical maturity of white wine, mainly comprises that raw material is gathered, destemming is broken, pressure extracting juice, low temperature clarification, temperature controlled fermentation, leaves standstill clarification, tank switching and the process such as ageing, freeze-stable and namely become finished wine.
In wine making process, the squeezing juice produced by squeezing is second-rate, also all can produce more wine mud when each tank switching, squeezing wine and wine mud Quality of Liquors is all poor can only pack as low grade products.Obtained the distilled spirit of content 60-70% by distillation, then select the suitable time, addition of controlling well adds in fermented liquid the crude sweet white wine obtaining high-quality gradually to.
Terminological interpretation:
Grape wine is with fresh grape or Sucus Vitis viniferae for raw material, through all or part of fermentation, the fermented wine containing certain alcoholic strength.
Natural sweet grape wine refers under the condition not having outer sugaring source, and, Sucus Vitis viniferae concentrated only by fruit concentrates, or adds certain wine spirit essence, and in reservation grape fruit, namely part sugar stop a class grape wine of fermentation and production.
Embodiment
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
1) according to this area routine techniques, by 1000L dry red winew free juice ageing 30 days, produce 150L dry red winew wine mud wine, pour in small-sized fermentation tank, leave standstill 30 days again under normal temperature, obtain 80L dry red winew wine mud wine.
2) by this area routine techniques, the 1000L Dry white wine 10 DEG C of fermentation ends leaves standstill 30 days, obtains 100L Dry white wine wine mud wine, pours in small-sized fermentation tank, and 10 DEG C leave standstill 30 days, obtain 50L Dry white wine wine mud wine;
3) by this area routine techniques, produce 550L dry red winew free juice, squeezing skin slag, obtains 150L and squeezes wine;
4) total sugar content is the 1000L white grape of 220g/L, through-6--7 DEG C after freezing 8 hours, pull ice slag out by screen cloth, continue-6--7 DEG C of deicing again in freezing 8 hours afterwards, obtain through 6 freezing-deicing process the concentrated white grape that 600L total sugar content is 400g/L;
5) grape wine distilled spirit is produced
300L is squeezed the mixing of wine, 50L Dry white wine wine mud wine and 80L dry red winew wine mud wine, pour in the stainless cylinder of steel of blade diameter length ratio 1:4,20 DEG C leave standstill 30 days, obtain 280L pure mellow wine liquid, lower floor's wine mud wine again 20 DEG C leave standstill 30 days, obtain 50L pure mellow wine liquid, the mixing of the pure mellow wine liquid that obtains twice, and carry out pouring, to make the SO in the total liquid of pure mellow wine
2scatter and disappear, by Charente steamer or the total liquid of stainless steel distiller distillation pure mellow wine, heads removal and wine tail, adjustment wine degree is 68% (v/v), obtains 50L distilled spirit;
6) natural sweet grape wine is produced
Measure wine brewing Fructus Vins sugar degree, gather, get 350 kilograms when 220g/L, sorting removal of impurities, destemming is broken, and pressure extracting juice, obtains 200L Sucus Vitis viniferae, by it 6-8 DEG C of standing clarification 30 days, obtain 180L low temperature Sucus Vitis viniferae.
Get the above-mentioned low temperature Sucus Vitis viniferae of 20mL, add 80mL water, by heating in water bath to 37 DEG C, add 20g yeast, after keeping water-bath 37 DEG C to activate half an hour, obtain yeast mixed solution.Getting 40mL low temperature Sucus Vitis viniferae adds in yeast mixed solution, stirring and evenly mixing, again gets 40mL and adds wherein, and at this moment the temperature of yeast mixed solution is 15 DEG C, then add in the fermentor tank filling 100L low temperature Sucus Vitis viniferae by the yeast mixed solution after cooling, control temperature ferments at 8 DEG C.When the yeast mixed solution after adding cooling starts fermentation after 3 days, getting 10L distilled spirit joins in fermentor tank, continue fermentation after 6 days, get 5L and concentrate white grape, 12.5L distilled spirit slowly joins in fermentor tank respectively, continue fermentation after 6 days, get 12.5L again and concentrate white grape, 4L distilled spirit slowly joins in fermentor tank respectively, continue fermentation after 6 days, get 3.33L distilled spirit more slowly to join in fermentor tank, stop fermentation, carry out ageing, tank switching gets upper strata pure mellow wine,-6 DEG C--7 DEG C of freeze-stable process 6 days, filter, obtain 140L (180 bottles, 750mL/ bottle) natural sweet grape wine.Analyze index of correlation in table 1 and table 2.
The physical and chemical index of natural sweet grape wine prepared by table 1 embodiment 1
The sanitary index of natural sweet grape wine prepared by table 2 embodiment 1
| Total number of bacterial colony/(cfu/mL) | Coliform/(MPN/100mL) | Pathogen enterobacteria/(cfu/mL) |
| 2 | 0 | 0 |
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a production method for natural sweet grape wine, is characterized in that, comprising:
1) dry red winew wine mud wine is prepared
By this area routine techniques, wine ageing 30 days that dry red winew is flow automatically, tank switching gets upper strata pure mellow wine, and lower floor's wine mud is poured in small-sized fermentation tank, and leave standstill 30 days again under normal temperature, get upper strata pure mellow wine, lower floor is dry red winew wine mud wine;
2) Dry white wine wine mud wine is prepared
By this area routine techniques, the Dry white wine after fermentation ends 10 DEG C is left standstill 30 days, and tank switching gets upper strata pure mellow wine, and lower floor's wine mud is poured in small-sized fermentation tank, and 10 DEG C leave standstill 30 days, and tank switching gets upper strata pure mellow wine, and lower floor is Dry white wine wine mud wine;
3) preparation squeezing wine
By this area routine techniques, get the gravity flow of the dry red winew after fermentation ends wine, squeezing skin slag, obtains squeezing wine;
4) concentrated white grape is produced
Get the white grape that total sugar content is 220g/L, freezing rear deicing, continues freezing, circular treatment after deicing, until measuring total sugar content in white grape is 400g/L, obtains concentrated white grape;
5) grape wine distilled spirit is produced
Wine will be squeezed mix with Dry white wine wine mud wine and/or dry red winew wine mud wine, pour in the stainless cylinder of steel of blade diameter length ratio 1:4, leave standstill, get upper strata pure mellow wine liquid for subsequent use, lower floor's wine mud wine leaves standstill again, get upper strata pure mellow wine liquid for subsequent use, the pure mellow wine liquid mixing obtained twice, obtains the total liquid of pure mellow wine, total for pure mellow wine liquid is poured in the first stainless cylinder of steel, again total for pure mellow wine liquid is slowly poured into the second stainless cylinder of steel from the first stainless cylinder of steel, finally total for pure mellow wine liquid is refunded in the first stainless cylinder of steel, to make the SO in the total liquid of pure mellow wine
2scatter and disappear,
Measure the content n of free sulphur in the total liquid of pure mellow wine, if n≤5mg/L, by Charente steamer or the total liquid of stainless steel distiller distillation pure mellow wine, heads removal and wine tail, adjustment wine degree is 68% (v/v), obtains distilled spirit; If n>5mg/L, desulfurization is carried out to the total liquid of pure mellow wine, then by the total liquid of pure mellow wine after Charente steamer or stainless steel distiller distillation desulfurization, heads removal and wine tail, adjustment wine degree is 68% (v/v), obtains distilled spirit;
6) natural sweet grape wine is produced
Get grape, sorting removal of impurities, destemming is broken, pressure extracting juice, and Sucus Vitis viniferae 6-8 DEG C of standing clarification 30 days, obtains low temperature Sucus Vitis viniferae,
Get low temperature Sucus Vitis viniferae, be divided into 3 parts, low temperature Sucus Vitis viniferae A, low temperature Sucus Vitis viniferae B and low temperature Sucus Vitis viniferae C, in low temperature Sucus Vitis viniferae A, add the pure water of low temperature Sucus Vitis viniferae A 4 times of volumes, heating in water bath to 37 DEG C, adds yeast, after keeping water-bath 37 DEG C to activate half an hour, obtain yeast mixed solution
Get low temperature Sucus Vitis viniferae B, add to gradually in yeast mixed solution, until the temperature of yeast mixed solution is down to 13-15 DEG C, then the yeast mixed solution after cooling is added in the fermentor tank filling low temperature Sucus Vitis viniferae C, the content of yeast in often liter of low temperature Sucus Vitis viniferae C is made to be 200mg
When the yeast mixed solution after adding cooling starts fermentation after 3 days, be 1:10 by the volume ratio of distilled spirit and low temperature Sucus Vitis viniferae C, distilled spirit is joined in fermentor tank, continue fermentation after 6 days, be 1:20 by the volume ratio of concentrated white grape and low temperature Sucus Vitis viniferae C, be 1:8 by the volume ratio of distilled spirit and low temperature Sucus Vitis viniferae C, concentrated white grape and distilled spirit are slowly joined in fermentor tank respectively, continue fermentation after 6 days, be 1:8 by the volume ratio of concentrated white grape and low temperature Sucus Vitis viniferae C, be 1:25 by the volume ratio of distilled spirit and low temperature Sucus Vitis viniferae C, concentrated white grape and distilled spirit are slowly joined in fermentor tank respectively, continue fermentation after 6 days, be 1:30 by the volume ratio of distilled spirit and low temperature Sucus Vitis viniferae C, distilled spirit is slowly joined in fermentor tank, stop fermentation, carry out ageing, tank switching gets upper strata pure mellow wine liquid,-6 DEG C--7 DEG C of freeze-stable process 6 days, filter, filling.
2. production method according to claim 1, is characterized in that, 4) produce in concentrated white grape, described freezing be-6--7 DEG C freezing 8 hours.
3. production method according to claim 1, it is characterized in that, 4) produce in concentrated white grape, the method of described deicing is for pull ice slag out by screen cloth, maybe the refrigerating coil being placed in white grape is taken out, leave standstill 30 minutes by the thawing of ice slag, then refrigerating coil is put into again white grape freezing.
4. production method according to claim 1, is characterized in that, 5) to produce in grape wine distilled spirit, described standing temperature is 20 DEG C, places 30 days.
5. production method according to claim 1, it is characterized in that, 5) to produce in grape wine distilled spirit, described sulfur method is the hydrogen peroxide adding mass concentration 30% in the total liquid of pure mellow wine, and the hydrogen peroxide consumption of mass concentration 30% is calculated as follows:
Wherein, V
xfor the volume of mass concentration 30% hydrogen peroxide, unit is L,
N is the concentration of free sulphur in the total liquid of pure mellow wine, and unit is mg/L,
V
1for the volume of the total liquid of pure mellow wine, unit is L.
6. production method according to claim 1, is characterized in that, 6) to produce in natural sweet grape wine, the mass ratio of the quality that described yeast adds and yeast mixed solution is 1:5.
7. production method according to claim 1, is characterized in that, 6) to produce in natural sweet grape wine, the temperature of described fermentation is 8-10 DEG C.
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| CN105011272A (en) * | 2015-06-19 | 2015-11-04 | 广西大学 | Process for processing ice-removed fruit and vegetable concentrated juice |
| CN105936860A (en) * | 2016-07-01 | 2016-09-14 | 锦屏县源成农业科技开发有限公司 | Manufacturing technology of kadsura coccinea liquor |
| CN107523455A (en) * | 2017-07-31 | 2017-12-29 | 倪霄 | The preparation method of one species ice-wine |
| CN108342269A (en) * | 2018-05-09 | 2018-07-31 | 新疆维吾尔自治区葡萄瓜果研究所 | A kind of brew method of sweet wine |
| CN110804512A (en) * | 2019-12-09 | 2020-02-18 | 杭州公望酒业有限公司 | Production method of pure-juice grape white spirit |
| CN111218358A (en) * | 2020-02-21 | 2020-06-02 | 宁夏职业技术学院（宁夏广播电视大学） | Method for continuously producing low-alcohol sweet wine and grape skin residue liqueur |
| CN112322408A (en) * | 2020-11-27 | 2021-02-05 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of sweet enhanced red wine |
| CN112430512A (en) * | 2020-12-31 | 2021-03-02 | 新疆车师酒庄有限公司 | Enhanced sweet Turpan grape wine and preparation method thereof |
| CN112899092A (en) * | 2021-03-09 | 2021-06-04 | 云南东川长运印象葡萄酒有限公司 | Blending process of grape spirit |
| CN114591796A (en) * | 2022-03-31 | 2022-06-07 | 贵州年樽果酒业有限公司 | Bote wine and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011272A (en) * | 2015-06-19 | 2015-11-04 | 广西大学 | Process for processing ice-removed fruit and vegetable concentrated juice |
| CN105936860A (en) * | 2016-07-01 | 2016-09-14 | 锦屏县源成农业科技开发有限公司 | Manufacturing technology of kadsura coccinea liquor |
| CN107523455A (en) * | 2017-07-31 | 2017-12-29 | 倪霄 | The preparation method of one species ice-wine |
| CN108342269A (en) * | 2018-05-09 | 2018-07-31 | 新疆维吾尔自治区葡萄瓜果研究所 | A kind of brew method of sweet wine |
| CN110804512A (en) * | 2019-12-09 | 2020-02-18 | 杭州公望酒业有限公司 | Production method of pure-juice grape white spirit |
| CN111218358A (en) * | 2020-02-21 | 2020-06-02 | 宁夏职业技术学院（宁夏广播电视大学） | Method for continuously producing low-alcohol sweet wine and grape skin residue liqueur |
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| CN112430512A (en) * | 2020-12-31 | 2021-03-02 | 新疆车师酒庄有限公司 | Enhanced sweet Turpan grape wine and preparation method thereof |
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