CN104711158A - Blackcurrant wine and preparation method thereof - Google Patents
Blackcurrant wine and preparation method thereof Download PDFInfo
- Publication number
- CN104711158A CN104711158A CN201510155753.4A CN201510155753A CN104711158A CN 104711158 A CN104711158 A CN 104711158A CN 201510155753 A CN201510155753 A CN 201510155753A CN 104711158 A CN104711158 A CN 104711158A
- Authority
- CN
- China
- Prior art keywords
- time
- fermentation
- black currant
- preparation
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a blackcurrant wine and a preparation method of the wine. The method comprises the following steps: step one, crushing blackcurrant fruits and adding pectinase to carry out primary fermentation; step two, carrying out solid-liquid separation on products subjected to the primary fermentation, so as to prepare a primary fermentation solution; step three, adding sugar into the primary fermentation solution, and then carrying out secondary fermentation; and step four, carrying out primary distillation on products subjected to the secondary fermentation, collecting a primary distillation component, carrying out secondary distillation on the primary distillation component, removing head wine and tail wine, collecting a secondary distillation component which serves as distillation wine, wherein the distillation wine is the blackcurrant wine. The blackcurrant wine has the functions of preventing hypertension, reducing blood fat, reducing cholesterol, improving immunity, resisting oxidization and delaying senescence; meanwhile, the demands for strong wine of people can be met.
Description
Technical field
The present invention relates to a kind of wine and preparation method thereof, particularly a kind of blackcurrant wine and preparation method thereof.
Background technology
Black currant formal name used at school dust-brand gooseberry, it is one of large strange fruit in the world three, adapt to grow in mountain area, fruit is red-purple, nutritive value is very high, containing abundant anthocyanidin, VITAMIN, trace element, amino acid and protein, especially the content of vitamins C and E occupies first of the existing chokeberry of China, is described as " Vc fruit king ".The health-care effect of the black currant known at present comprises preventing hypertension, reducing blood-fat, reduction cholesterol and promotes immunizing power, also has effect of resisting oxidation and delaying senility simultaneously.Current black currant is mainly processed to jam, cake and fruit wine etc.
The white wine of high alcohol content is Cereals is main raw material, with Daqu, little song or wheat bran and distiller's yeast etc. for saccharifying ferment, through boiling, saccharification, fermentation, distillation, ageing and the liquor made.Alcohol in white wine obtains primarily of the starch in cereal or saccharine material fermentation, and black currant is a kind of berry, and its water content is higher than cereal, and sugar degree is lower than cereal, and the technique of producing white wine is at present not suitable for being that high alcohol content wine prepared by raw material with black currant.
The technique that a kind of biological enzyme brewages black currant dry wine is disclosed in prior art, the combination zymin be made up of the biological enzyme such as polygalacturonase and cellulase black currant fragmentation is utilized to carry out enzymolysis afterwards, black currant juice is squeezed into after the enzyme that goes out cooling, add natural fermentation broth, and supplementary deodorizing alcohol, sugar and sulfurous gas carry out expansion fermentation, make cassis fermented juice.Together with the immersion juice obtained with soaking black currant juice by deodorizing alcohol by this fermented juice through esterification, freezing, allocate, filter, sterilization, the operation such as to pack, make black currant dry wine.Dry wine alcoholic strength obtained by this technique, all below 15%, can not meet the demand of market to high alcohol content wine, and this technique is only applicable to prepare low alcohol, can not prepare high wine.Also the high wine led to as fruit such as apple, cherry and lichee with other fruit is had on the market at present, but the sugar degree of black currant and these fruit and water content difference are comparatively large, with these fruit for the technique that high wine brewageed by raw material is unwell to the production of blackcurrant wine.
Summary of the invention
The object of the present invention is to provide a kind of blackcurrant wine and preparation method thereof, can be that high spirit prepared by raw material with black currant.
In order to solve the problems of the technologies described above, present invention employs following technical scheme:
On the one hand, the invention provides a kind of preparation method of blackcurrant wine, comprise the following steps:
Step 1, black currant is broken, and after adding polygalacturonase, stir, carry out first time fermentation;
Step 2, carries out solid-liquid separation by the product after described first time fermentation, obtains first time fermented liquid;
Step 3, adds sugar, stirs, then carry out second time and ferment in described first time fermented liquid;
Step 4, carries out first time distillation to the product after described second time fermentation, collects single flash cut, second time distillation is carried out to this single flash cut, after drinking, the second distillation cut of collection is as liquor, and described liquor is blackcurrant wine for removal head wine and tail.
As preferably, described black currant is fresh fruit or freezing fruit.
As preferably, when described black currant is fresh fruit, the weight ratio of described polygalacturonase and black currant fresh fruit is 1-1.5:100; When described black currant is freezing fruit, the weight ratio of described polygalacturonase and the freezing fruit of black currant is 6-12:100.
As preferably, when described black currant is fresh fruit, in the product after described first time fermentation, the volumn concentration of alcohol is 6%-7%, carries out solid-liquid separation when the weight percentage of residual sugar is 4%-5%; When described black currant is freezing fruit, in the product after described first time fermentation, the volumn concentration of alcohol is 8%-14%, carries out solid-liquid separation when the weight percentage of residual sugar is 0-2%.
As preferably, when described black currant is freezing fruit, in step 1 after black currant fragmentation, the alcoholic yeast also adding black currant weight 10%-20% carries out described first time fermentation.
As preferably, when described black currant is freezing fruit, the alcoholic yeast also adding black currant weight 10%-20% in step 3 carries out described second time fermentation.
As preferably, the temperature of described first time fermentation is 28-40 DEG C, and fermentation time is 3-20 days.
As preferably, the sugar carried out added by second time fermentation is monose or oligose.
As preferably, described monose is fructose or glucose, and described oligose is sucrose or maltose.
As preferably, the volumn concentration that the add-on of carrying out described sugar during second time fermentation meets alcohol in the product after second time fermentation is 15%.
As preferably, the temperature of described second time fermentation is 28-40 DEG C, and fermentation time is 20-40 days, terminates second time fermentation when the weight percentage of residual sugar is not more than 1% in the product after described second time fermentation.
As preferably, described single flash cut and second distillation cut are the cut of 90-100 DEG C.
As preferably, described liquor ageing at least 3 months.
On the other hand, present invention also offers a kind of blackcurrant wine, this blackcurrant wine is prepared from according to above-mentioned preparation method, and its alcohol by volume percentage composition is 53%-60%.
Compared with prior art, beneficial effect of the present invention is:
1, the present invention adopt fermenting twice technique obtain alcoholic strength high, go out three-bottle blackcurrant wine, by adding polygalacturonase during first time fermentation, improve the degree of crushing of black currant, crushing juice rate and decompose polysaccharide material, the effective constituent in black currant is fully used; Mend sugar during second time fermentation and make sugar fully fermentation again, improve the content of alcohol in fermented liquid.
2, the method adopts low temperature fermentation, remains the beneficiating ingredient of black currant, both with the black currant fresh fruit of Ying Ji for raw material, can produce black currant high wine again, and be easy to industrial continuous seepage, save production cost with the freezing fruit of black currant for raw material.
3, blackcurrant wine has drawn the nutritive ingredient that black currant is conducive to human body health in a large number, remain the drug action of black currant, energy preventing hypertension, reducing blood-fat, reduction cholesterol and lifting immunizing power, also there is effect of resisting oxidation and delaying senility simultaneously, meet the demand of people to high wine simultaneously.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail, but not as a limitation of the invention.
Embodiment 1
Select 1000Kg black currant fresh fruit, remove inclusion, rot to carry out fragmentation after fruit and blue or green grain fruit, add the polygalacturonase of 10Kg, fully stir, enter in fermentor tank and carry out first time fermentation, leavening temperature is 30-35 DEG C, and fermentation time is 10 days; In product now after fermentation, the volumn concentration of alcohol is 6%, and the weight percentage of residual sugar is 5%, carries out solid-liquid separation to the product after this fermentation, obtains first time fermented liquid; In described first time fermented liquid, add white sugar 20Kg, sugaring limit, limit stirring and dissolving, then carry out second time fermentation, temperature controls at 30-35 DEG C, and fermentation time is 30 days; In product after now second time fermentation, the weight percentage of residual sugar is not more than 1%, terminate fermentation, be transported to still pot with transferpump and carry out first time distillation, collect the single flash cut of 90-100 DEG C, carry out second time distillation to this cut, removal head wine and tail are after drinking, collect the second distillation cut of 90-100 DEG C as liquor, described liquor is blackcurrant wine, and the volumn concentration of its alcohol is 53%, and going out capacity for liquor is 50Kg.This blackcurrant wine to be placed in oak barrel normal temperature storage at least 3 months.
Embodiment 2
Embodiment 2 operation steps is with embodiment 1, and concrete implementation data is in table 1.
Embodiment 3
Embodiment 3 operation steps is with embodiment 1, and concrete implementation data is in table 1.
Embodiment 4
Embodiment 4 operation steps is with embodiment 1, and concrete implementation data is in table 1.
Comparative example 1
Select 1000Kg black currant fresh fruit, remove inclusion, rot to carry out fragmentation after fruit and blue or green grain fruit, add the polygalacturonase of 10Kg, fully stir, enter in fermentor tank and carry out first time fermentation, leavening temperature is 30-35 DEG C, and fermentation time is 10 days; In product now after fermentation, the volumn concentration of alcohol is 6%, and the weight percentage of residual sugar is 5%, carries out solid-liquid separation to the product after this fermentation, obtains first time fermented liquid; Carry out second time fermentation to first time fermented liquid, temperature controls at 30-35 DEG C, and fermentation time is 10 days; In product after now second time fermentation, the weight percentage of residual sugar is not more than 1%, terminate fermentation, be transported to still pot with transferpump and carry out first time distillation, collect the single flash cut of 90-100 DEG C, second time distillation is carried out to this cut, removal head wine and tail are after drinking, collect the second distillation cut of 90-100 DEG C as liquor, described liquor is as liquor, and the alcohol by volume percentage composition of described liquor is 30%, for low alcohol, and go out capacity for liquor and be only 20Kg.This blackcurrant wine to be placed in oak barrel normal temperature storage at least 3 months.
Comparative example 2
Select 1000Kg black currant fresh fruit, remove inclusion, rot to carry out fragmentation after fruit and blue or green grain fruit, add polygalacturonase and the white sugar 20Kg of 10Kg, fully stir, enter in fermentor tank and ferment, leavening temperature is 30-35 DEG C, and fermentation time is 40 days; In product now after fermentation, the volumn concentration of alcohol is 12%, the weight percentage of residual sugar is not more than 1%, terminate fermentation, solid-liquid separation is carried out to the product after fermentation, obtain fermented liquid, this fermented liquid transferpump is transported to still pot and carries out first time distillation, collect the single flash cut of 90-100 DEG C, second time distillation is carried out to this cut, removal head wine and tail are after drinking, collect the second distillation cut of 90-100 DEG C as liquor, the alcohol by volume percentage composition of described liquor is 35%, and going out capacity for liquor is 25Kg.This blackcurrant wine to be placed in oak barrel normal temperature storage at least 3 months.
Embodiment 5
Select the freezing fruit of 1000Kg black currant, thaw and remove inclusion, rot really and carry out fragmentation after blue or green grain fruit, adding the polygalacturonase of 80Kg and the alcoholic yeast of 150Kg, abundant stirring, enter in fermentor tank and carry out first time fermentation, leavening temperature is 30-35 DEG C, and fermentation time is 12 days; In product now after fermentation, the volumn concentration of alcohol is 14%, and the weight percentage of residual sugar is 0.2%, carries out solid-liquid separation to the product after this fermentation, obtains first time fermented liquid; In described first time fermented liquid, add the white sugar of 30Kg and the alcoholic yeast of 150Kg, limit edged stirring and dissolving, then carry out second time fermentation, temperature controls at 30-35 DEG C, and fermentation time is 30 days; In product after now second time fermentation, the weight percentage of residual sugar is not more than 1%, terminate fermentation, be transported to still pot with transferpump and carry out first time distillation, collect the single flash cut of 90-100 DEG C, carry out second time distillation to this cut, removal head wine and tail are after drinking, collect the second distillation cut of 90-100 DEG C as liquor, described liquor is blackcurrant wine, and the volumn concentration of its alcohol is 55%, and going out capacity for liquor is 60Kg.This blackcurrant wine to be placed in oak barrel normal temperature storage at least 3 months.
Embodiment 6
Select the freezing fruit of 1000Kg black currant, thaw and remove inclusion, rot really and carry out fragmentation after blue or green grain fruit, add the polygalacturonase of 80Kg, fully stir, enter in fermentor tank and carry out first time fermentation, leavening temperature is 30-35 DEG C, and fermentation time is 20 days; In product now after fermentation, the volumn concentration of alcohol is 8%, and the weight percentage of residual sugar is 2%, carries out solid-liquid separation to the product after this fermentation, obtains first time fermented liquid; In described first time fermented liquid, add the white sugar of 30Kg, sugaring limit, limit stirring and dissolving, then carry out second time fermentation, temperature controls at 30-35 DEG C, and fermentation time is 40 days; In product after now second time fermentation, the weight percentage of residual sugar is not more than 1%, terminate fermentation, be transported to still pot with transferpump and carry out first time distillation, collect the single flash cut of 90-100 DEG C, carry out second time distillation to this cut, removal head wine and tail are after drinking, collect the second distillation cut of 90-100 DEG C as liquor, described liquor is blackcurrant wine, and the volumn concentration of its alcohol is 53%, and going out capacity for liquor is 45Kg.This blackcurrant wine to be placed in oak barrel normal temperature storage at least 3 months.
Table 1. take black currant as the concrete implementation data that blackcurrant wine prepared by raw material
Note: in all embodiments, black currant weight used is 1000Kg.
Black currant contains a large amount of pectin substances and polysaccharide material, the reticulated structure of fruit cell and decompose pectin matter and polysaccharide material can be destroyed with pectinase treatment black currant during above-described embodiment first time fermentation, improve degree of crushing and the crushing juice rate of fruit, improve the content of sugar in fruit juice simultaneously.The experiment proved that, when adopting freezing fruit, the amount of the polygalacturonase added greatly just can reach good hydrolysis result than amount when adopting fresh fruit.In the embodiment of the present invention, the add-on of polygalacturonase controls the 6%-12% of 1%-1.5% in black currant fresh fruit weight or the freezing fruit weight of black currant, in above-mentioned scope, not only ensure that hydrolysis result, the fruit fragmentation and the polysaccharide material that avoid black currant decompose not thorough, control the add-on of polygalacturonase simultaneously, avoid increasing production cost.First time is when fermenting, polygalacturonase carries out enzymolysis to the black currant of fragmentation, sugar transition in black currant is alcohol by the unartificial yeast simultaneously on black currant or the alcoholic yeast added, leavening temperature controls at 28-40 DEG C for the first time, fermentation time is 3-20 days, leavening temperature is lower than 28 DEG C or higher than 40 DEG C, polygalacturonase and unartificial yeast or the activity of alcoholic yeast added all obviously reduce, in the temperature range of 28-40 DEG C, the higher fermentation time of temperature is shorter, the lower fermentation time of temperature is longer, when in the product after first time fermentation, the volumn concentration of alcohol is 6%-7% (during with black currant fresh fruit for raw material) or 8%-14% (during with the freezing fruit of black currant for raw material), when the weight percentage of residual sugar is 4%-5% (during with black currant fresh fruit for raw material) or 0-2% (during with the freezing fruit of black currant for raw material), first time fermentation can be terminated and carry out solid-liquid separation.The embodiment of the present invention by These parameters as judge whether terminate first time fermentation standard, simple, and ensure that first time fermentation effect basis on conservative control fermentation time.Second time fermentation is carried out again mend sugar in first time fermented liquid after, leavening temperature controls at 28-40 DEG C, fermentation time is 3-20 days, leavening temperature is lower than 28 DEG C or higher than 40 DEG C, and saccharomycetic activity all obviously reduces, in the temperature range of 28-40 DEG C, the higher fermentation time of temperature is shorter, the lower fermentation time of temperature is longer, and when in the product after second time fermentation, the weight percentage of residual sugar is not more than 1%, fermentation completes substantially.Equally, using the weight percentage of residual sugar in the product after second time fermentation as judging that second ferments the standard whether completed in the embodiment of the present invention, can terminate fermenting process in time to carry out next step, the method is simple.
By the contrast of embodiment 1 and comparative example 1, when finding not sugaring in second time fermentation, the alcoholic strength of obtained blackcurrant wine and to go out capacity for liquor very low, sugar add the alcoholic strength that can improve blackcurrant wine.
Sugar adds when only carrying out one time fermentation to black currant in fermentor tank by comparative example 2 together with polygalacturonase, and it is low that obtained blackcurrant wine goes out capacity for liquor, and the number of degrees of wine are not high.
By the contrast of embodiment 5 and embodiment 6, find to adopt the freezing fruit of black currant to be raw material, adding the time that alcoholic yeast is conducive to shortening fermentation when fermenting, improving and capacity for liquor.When the add-on of alcoholic yeast controls when the 10%-20% of black currant weight, ferment effect is best.The present invention both with the black currant fresh fruit of Ying Ji for raw material, can produce black currant high wine with the freezing fruit of black currant for raw material again, and be easy to industrial continuous seepage, save production cost.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (14)
1. a preparation method for blackcurrant wine, is characterized in that, comprises the following steps:
Step 1, black currant is broken, and after adding polygalacturonase, carry out first time fermentation;
Step 2, carries out solid-liquid separation by the product after described first time fermentation, obtains first time fermented liquid;
Step 3, adds sugar, then carries out second time fermentation in described first time fermented liquid;
Step 4, carries out first time distillation to the product after described second time fermentation, collects single flash cut, second time distillation is carried out to this single flash cut, after drinking, the second distillation cut of collection is as liquor, and described liquor is blackcurrant wine for removal head wine and tail.
2. the preparation method of blackcurrant wine according to claim 1, is characterized in that, described black currant is fresh fruit or freezing fruit.
3. the preparation method of blackcurrant wine according to claim 2, is characterized in that, when described black currant is fresh fruit, the weight ratio of described polygalacturonase and black currant fresh fruit is 1-1.5:100; When described black currant is freezing fruit, the weight ratio of described polygalacturonase and the freezing fruit of black currant is 6-12:100.
4. the preparation method of blackcurrant wine according to claim 2, it is characterized in that, when described black currant is fresh fruit, in the product after described first time fermentation, the volumn concentration of alcohol is 6%-7%, carries out solid-liquid separation when the weight percentage of residual sugar is 4%-5%; When described black currant is freezing fruit, in the product after described first time fermentation, the volumn concentration of alcohol is 8%-14%, carries out solid-liquid separation when the weight percentage of residual sugar is 0-2%.
5. the preparation method of blackcurrant wine according to claim 2, is characterized in that, when described black currant is freezing fruit, in step 1 after black currant fragmentation, the alcoholic yeast also adding black currant weight 10%-20% carries out described first time fermentation.
6. the preparation method of blackcurrant wine according to claim 2, is characterized in that, when described black currant is freezing fruit, the alcoholic yeast also adding black currant weight 10%-20% in step 3 carries out described second time fermentation.
7. the preparation method of blackcurrant wine according to claim 1, is characterized in that, the temperature of described first time fermentation is 28-40 DEG C, and fermentation time is 3-20 days.
8. the preparation method of blackcurrant wine according to claim 1, is characterized in that, the sugar carried out added by second time fermentation is monose or oligose.
9. the preparation method of blackcurrant wine according to claim 8, is characterized in that, described monose is fructose or glucose, and described oligose is sucrose or maltose.
10. the preparation method of blackcurrant wine according to claim 1, is characterized in that, when carrying out fermenting for the second time, the add-on of described sugar meets the volumn concentration of alcohol in the product after fermenting for the second time is 15%.
The preparation method of 11. blackcurrant wine according to claim 1, it is characterized in that, the temperature of described second time fermentation is 28-40 DEG C, and fermentation time is 20-40 days, terminates second time fermentation when the weight percentage of residual sugar is not more than 1% in the product after described second time fermentation.
The preparation method of 12. blackcurrant wine according to claim 1, is characterized in that, described single flash cut and second distillation cut are the cut of 90-100 DEG C.
The preparation method of 13. blackcurrant wine according to claim 1, is characterized in that, described liquor ageing at least 3 months.
14. 1 kinds of blackcurrant wine, is characterized in that, this blackcurrant wine is the preparation method according to any one of claim 1-13 be prepared from, and its alcohol by volume percentage composition is 53%-60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510155753.4A CN104711158A (en) | 2015-04-02 | 2015-04-02 | Blackcurrant wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510155753.4A CN104711158A (en) | 2015-04-02 | 2015-04-02 | Blackcurrant wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104711158A true CN104711158A (en) | 2015-06-17 |
Family
ID=53410878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510155753.4A Pending CN104711158A (en) | 2015-04-02 | 2015-04-02 | Blackcurrant wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104711158A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2609659C1 (en) * | 2016-05-20 | 2017-02-02 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" (ФГБНУ ВНИИПБиВП) | Method for production of distillate from black currants |
| CN107125760A (en) * | 2017-04-27 | 2017-09-05 | 佛山市光明前途科技有限公司 | A kind of anti-oxidant blackcurrant fermented product and its manufacture method |
| CN108441371A (en) * | 2018-03-09 | 2018-08-24 | 佛山推启农业研究院（普通合伙） | A kind of Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN113150923A (en) * | 2021-05-20 | 2021-07-23 | 青海大学 | Black currant fruit wine and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134453A (en) * | 1995-04-27 | 1996-10-30 | 牡丹江龙溪酿酒厂 | Black currant wine with mineral water and its making method |
| CN1536063A (en) * | 2003-04-09 | 2004-10-13 | 大连轻工业学院 | Process for making black currant dry wine by adopting biological enzyme method |
| CN102329710A (en) * | 2011-10-27 | 2012-01-25 | 句容九州桑果酒业有限公司 | Process for brewing mulberry distilled liquor |
| CN103981066A (en) * | 2014-06-05 | 2014-08-13 | 刘和 | Manufacturing method for pomegranate distilled liquor |
| CN104479976A (en) * | 2014-12-26 | 2015-04-01 | 四川农兴源农业开发有限责任公司 | Kiwi fruit distilled liquor and production technology thereof |
-
2015
- 2015-04-02 CN CN201510155753.4A patent/CN104711158A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134453A (en) * | 1995-04-27 | 1996-10-30 | 牡丹江龙溪酿酒厂 | Black currant wine with mineral water and its making method |
| CN1536063A (en) * | 2003-04-09 | 2004-10-13 | 大连轻工业学院 | Process for making black currant dry wine by adopting biological enzyme method |
| CN102329710A (en) * | 2011-10-27 | 2012-01-25 | 句容九州桑果酒业有限公司 | Process for brewing mulberry distilled liquor |
| CN103981066A (en) * | 2014-06-05 | 2014-08-13 | 刘和 | Manufacturing method for pomegranate distilled liquor |
| CN104479976A (en) * | 2014-12-26 | 2015-04-01 | 四川农兴源农业开发有限责任公司 | Kiwi fruit distilled liquor and production technology thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全续集1（下）》", 30 June 1993 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2609659C1 (en) * | 2016-05-20 | 2017-02-02 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" (ФГБНУ ВНИИПБиВП) | Method for production of distillate from black currants |
| CN107125760A (en) * | 2017-04-27 | 2017-09-05 | 佛山市光明前途科技有限公司 | A kind of anti-oxidant blackcurrant fermented product and its manufacture method |
| CN108441371A (en) * | 2018-03-09 | 2018-08-24 | 佛山推启农业研究院（普通合伙） | A kind of Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN113150923A (en) * | 2021-05-20 | 2021-07-23 | 青海大学 | Black currant fruit wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101607218B (en) | Corn steam explosion separation and endosperm multi-component co-production utilization technology thereof | |
| CN102286321B (en) | Production method and product of fermentation type wampee wine | |
| CN103756844B (en) | Functional compound berry wine and production method thereof | |
| CN103642635A (en) | Production method for completely-fermented mulberry wine and product | |
| CN103881887A (en) | Fruit vinegar and immobilized production method thereof | |
| CN104397791A (en) | Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink | |
| CN104711158A (en) | Blackcurrant wine and preparation method thereof | |
| CN106993807A (en) | A kind of preparation method of ginger ferment | |
| CN105385528A (en) | Kiwi berry wine and preparation method thereof | |
| CN105039089A (en) | Pawpaw peptide liquor and making method thereof | |
| CN103087881A (en) | Red date nutritive wine and preparation method thereof | |
| CN104388295A (en) | Method for producing winter jujube vinegar drink from winter jujube residues | |
| CN105505734A (en) | Preparation method of taxus chinensis fruit vinegar | |
| CN107541406A (en) | A kind of jujube method for preparing medicated wine | |
| CN104921124A (en) | Fermenting and aging technology for synthetic enzyme by using pineapples as main material | |
| CN109609331B (en) | Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof | |
| CN104745364A (en) | Processing method for peach wine | |
| CN109666575A (en) | Hickory chick health-care vinegar and morel beverage vinegar | |
| CN105441297B (en) | A kind of preparation method of kudzu root vinegar | |
| CN104017714A (en) | Processing method of stauntonvine vinegar by liquid fermentation | |
| CN101649269B (en) | Method for brewing longan cane-juice wine | |
| CN103627579B (en) | Brewing process for celery wine | |
| CN111100776A (en) | Production method of dry red cranberry wine | |
| CN106819718A (en) | A kind of preparation method of fermented type seaweed beverage | |
| CN111100778A (en) | Multifunctional kelp health-care purple vinegar beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| 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: 20150617 |
|
| RJ01 | Rejection of invention patent application after publication |