CN104830625A - Preparation method of pomegranate wine - Google Patents

Preparation method of pomegranate wine Download PDF

Info

Publication number
CN104830625A
CN104830625A CN201510291532.XA CN201510291532A CN104830625A CN 104830625 A CN104830625 A CN 104830625A CN 201510291532 A CN201510291532 A CN 201510291532A CN 104830625 A CN104830625 A CN 104830625A
Authority
CN
China
Prior art keywords
wine
temperature
filter
alcoholic strength
fermentation
Prior art date
Application number
CN201510291532.XA
Other languages
Chinese (zh)
Inventor
刘广亮
李为刚
曹露
Original Assignee
山东穆拉德生物医药科技有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 山东穆拉德生物医药科技有限公司 filed Critical 山东穆拉德生物医药科技有限公司
Priority to CN201510291532.XA priority Critical patent/CN104830625A/en
Publication of CN104830625A publication Critical patent/CN104830625A/en

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

A preparation method of pomegranate wine includes: 1), sterilizing processed fresh pomegranate juice at the high temperature of 80-85 DEG C, and injecting the sterilized juice into a fermentation tank, wherein the juice quantity does not exceed 80% of the tank volume; 2), measuring sugar degree and temperature of the juice once a day until the sugar degree of the juice drops to zero; 3), if the alcoholic strength does not meet requirements, adding white sugar to continue fermenting to increase the alcoholic strength of raw wine; 4), performing reverse injection after yeast fermentation; 5), testing content of dissociative sulfur dioxide and total sulfur dioxide before each wine pouring, and controlling the content within the range of 38-40mg/L; 6), aging the raw wine; 7), clarifying the raw wine by 0.01% of flocculant; 8), filtering the raw wine by a diatomite filtering machine; 9), filtering the raw wine by a plate-and-frame type paperboard filtering machine to obtain the finished pomegranate wine, wherein a sterilization board of 0.1 micrometer is selected as a paperboard.

Description

A kind of preparation method of pomegranate wine

Technical field

The present invention relates to a kind of method of making liquor, particularly relate to a kind of preparation method of pomegranate wine.

Background technology

Pomegranate is the nine strange fruits in continent, containing a large amount of amino acid, VITAMIN and various trace elements.Current market has and uses Sucus Granati and alcohol to carry out the pomegranate wine blent, and " blended liquor " lacks the biological metabolic product of fermenting process compared with traditional fully fermenting wine, the magma fermentation quality liquor be generally not so good as .namely after alcohol-pickled, get dew by fruit juice, then add sugar and other batching, make through allotment color.The general wine and women-sensual pursuits of this fruit wine is bright-coloured, taste is salubrious, but lacks mellow soft each sense, sometimes have obvious alcohol smell (good fruit wine, wine liquid should be limpid, transparent, there is no throw out and suspended substance, to the limpid sense of a kind of fruit wine of people).Also have some to use absolute juices to carry out the pomegranate wine that ferments, but make pomegranate wine there is local flavor bitterness, should the shortcomings such as color and luster be had without pomegranate wine due to the reason of some aspects such as leavening temperature, PH.

Summary of the invention

The present invention is directed to deficiency, provide that a kind of wine body is pure, bright in color is transparent, the preparation method of sour-sweet tasty and refreshing pomegranate wine.

The technical scheme that the present invention solves the problems of the technologies described above is as follows:

A preparation method for pomegranate wine, is characterized in that, comprises following operation steps:

1) yeast fermentation: by the fresh Sucus Granati after process in 80-85 DEG C of high-temperature sterilization input fermentor tank, fruit juice amount must not exceed 80% of tank volume; When juice temperature drops to 30-35 DEG C, yeast after activation is added in Sucus Granati;

During saccharomycetes to make fermentation, if juice temperature is lower, then need to carry out circulated sprinkling dipping, general dipping 3-5 days, temperature is 25-28 DEG C, and Sprayer Circulation carried out once every 4-6 hour, each 20-30min;

2) detect alcoholic strength: survey a fruit juice pol and temperature every day, until fruit juice pol drops to zero, illustrate that fermentation completes substantially when fruit juice pol drops to zero, sampling surveys alcoholic strength;

3) sugaring is fermented again: if alcoholic strength does not reach requirement, need add white sugar and continue fermentation, increase the alcoholic strength of former wine;

After yeast fermentation, former wine alcoholic strength is at 10-14 degree, and sugaring amount is 18-20g/L;

4) pour in down a chimney: pour in down a chimney after yeast fermentation terminates, object clarifies the yeast of former wine and container bottom, winestone, microorganism and pigment, and sediment separate out, makes wine liquid clarify further, prevents the impurity such as wine cellar from bringing peculiar smell to former wine;

5) Sodium Pyrosulfite is added: all will chemically examine content that is free and total sulfurous gas before each pouring, be controlled by content at 38-40mg/L, time not enough, add Sodium Pyrosulfite in time;

6) former wine ageing: pour in down a chimney rear former wine and basically form, for increasing the thick and heavy sense of wine, carries out ageing to wine; Ageing will be tried one's best canful, if can not canful, then will take oxygen barrier storing technology, be full of vessel space with nitrogen, protect and make liquor storage vessel airtight; Ageing temperature controls between 13-16 DEG C;

7) clarifying treatment: with ten thousand/ flocculation agent clarify former wine;

8) coarse filtration: filter with diatomite filter, concrete operations are as follows:

(1) with the thick diatomite circulation 15-20 minute of 4Kg white;

(2) with the thin diatomite mixed cycle 15-20 minute of the thick diatomite of 3Kg and 1Kg pink colour;

(3) filter fruit juice, need diatomite be changed when import step pressure is greater than 0.5MPa;

9) essence filter: filter with plate and frame cardboard filter, the degerming plate of 0.1um selected by cardboard, is finished product pomegranate wine after filtration.

Pomegranate wine system of the present invention adopts pomegranate to be main raw material, through the fruit wine of broken, fermentation, separation, ageing allotment.This wine adopts unique zymotechnique essence to make and forms, and pomegranate wine wine body is pure, and bright in color is transparent, sour-sweet tasty and refreshing, remains Trichosanoic acid, sweet, puckery, fresh natural flavour mountaineous.

Embodiment

Below in conjunction with specific embodiment, present invention is described, and example, only for explaining the present invention, is not intended to limit scope of the present invention.

Embodiment one

A preparation method for pomegranate wine, comprises following operation steps:

1) yeast fermentation: by the fresh Sucus Granati after process in 80 DEG C of high-temperature sterilization input fermentor tanks, fruit juice amount is 70% of tank volume; When juice temperature drops to 30 DEG C, yeast after activation is added in Sucus Granati;

During saccharomycetes to make fermentation, if juice temperature is lower, then need to carry out circulated sprinkling and flood 3 days, temperature is 25 DEG C, and Sprayer Circulation carried out once every 4 hours, each 20min;

2) detect alcoholic strength: survey a fruit juice pol and temperature every day, until fruit juice pol drops to zero, illustrate that fermentation completes substantially when fruit juice pol drops to zero, sampling surveys alcoholic strength;

3) sugaring is fermented again: if alcoholic strength does not reach requirement, need add white sugar and continue fermentation, increase the alcoholic strength of former wine;

After yeast fermentation, former wine alcoholic strength is at 10 degree, and sugaring amount is 18g/L;

4) pour in down a chimney: pour in down a chimney after yeast fermentation terminates, object clarifies the yeast of former wine and container bottom, winestone, microorganism and pigment, and sediment separate out, makes wine liquid clarify further, prevents the impurity such as wine cellar from bringing peculiar smell to former wine;

5) Sodium Pyrosulfite is added: all will chemically examine content that is free and total sulfurous gas before each pouring, be controlled by content at 38mg/L, time not enough, add Sodium Pyrosulfite in time;

6) former wine ageing: pour in down a chimney rear former wine and basically form, for increasing the thick and heavy sense of wine, carries out ageing to wine; Ageing will be tried one's best canful, if can not canful, then will take oxygen barrier storing technology, be full of vessel space with nitrogen, protect and make liquor storage vessel airtight; Ageing temperature controls between 13 DEG C;

7) clarifying treatment: with ten thousand/ flocculation agent clarify former wine;

8) coarse filtration: filter with diatomite filter, concrete operations are as follows:

(1) circulate 15 minutes with the thick diatomite of 4Kg white;

(2) by the thin diatomite mixed cycle 15 minutes of the thick diatomite of 3Kg and 1Kg pink colour;

(3) filter fruit juice, need diatomite be changed when import step pressure is 0.6MPa;

9) essence filter: filter with plate and frame cardboard filter, the degerming plate of 0.1um selected by cardboard, is finished product pomegranate wine after filtration.

Embodiment two

A preparation method for pomegranate wine, comprises following operation steps:

1) yeast fermentation: by the fresh Sucus Granati after process in 85 DEG C of high-temperature sterilization input fermentor tanks, fruit juice amount is 78% of tank volume; When juice temperature drops to 35 DEG C, yeast after activation is added in Sucus Granati;

During saccharomycetes to make fermentation, if juice temperature is lower, then need to carry out circulated sprinkling and flood 5 days, temperature is 28 DEG C, and Sprayer Circulation carried out once every 6 hours, each 30min;

2) detect alcoholic strength: survey a fruit juice pol and temperature every day, until fruit juice pol drops to zero, illustrate that fermentation completes substantially when fruit juice pol drops to zero, sampling surveys alcoholic strength;

3) sugaring is fermented again: if alcoholic strength does not reach requirement, need add white sugar and continue fermentation, increase the alcoholic strength of former wine;

After yeast fermentation, former wine alcoholic strength is at 14 degree, and sugaring amount is 20g/L;

4) pour in down a chimney: pour in down a chimney after yeast fermentation terminates, object clarifies the yeast of former wine and container bottom, winestone, microorganism and pigment, and sediment separate out, makes wine liquid clarify further, prevents the impurity such as wine cellar from bringing peculiar smell to former wine;

5) Sodium Pyrosulfite is added: all will chemically examine content that is free and total sulfurous gas before each pouring, be controlled by content at 40mg/L, time not enough, add Sodium Pyrosulfite in time;

6) former wine ageing: pour in down a chimney rear former wine and basically form, for increasing the thick and heavy sense of wine, carries out ageing to wine; Ageing will be tried one's best canful, if can not canful, then will take oxygen barrier storing technology, be full of vessel space with nitrogen, protect and make liquor storage vessel airtight; Ageing temperature controls between 16 DEG C;

7) clarifying treatment: with ten thousand/ flocculation agent clarify former wine;

8) coarse filtration: filter with diatomite filter, concrete operations are as follows:

(1) circulate 20 minutes with the thick diatomite of 4Kg white;

(2) by the thin diatomite mixed cycle 20 minutes of the thick diatomite of 3Kg and 1Kg pink colour;

(3) filter fruit juice, need diatomite be changed when import step pressure is 0.8MPa;

9) essence filter: filter with plate and frame cardboard filter, the degerming plate of 0.1um selected by cardboard, is finished product pomegranate wine after filtration.

Embodiment three

A preparation method for pomegranate wine, comprises following operation steps:

1) yeast fermentation: by the fresh Sucus Granati after process in 82 DEG C of high-temperature sterilization input fermentor tanks, fruit juice amount is 75% of tank volume; When juice temperature drops to 32 DEG C, yeast after activation is added in Sucus Granati;

During saccharomycetes to make fermentation, if juice temperature is lower, then need to carry out circulated sprinkling and flood 4 days, temperature is 26 DEG C, and Sprayer Circulation carried out once every 5 hours, each 25min;

2) detect alcoholic strength: survey a fruit juice pol and temperature every day, until fruit juice pol drops to zero, illustrate that fermentation completes substantially when fruit juice pol drops to zero, sampling surveys alcoholic strength;

3) sugaring is fermented again: if alcoholic strength does not reach requirement, need add white sugar and continue fermentation, increase the alcoholic strength of former wine;

After yeast fermentation, former wine alcoholic strength is at 12 degree, and sugaring amount is 19g/L;

4) pour in down a chimney: pour in down a chimney after yeast fermentation terminates, object clarifies the yeast of former wine and container bottom, winestone, microorganism and pigment, and sediment separate out, makes wine liquid clarify further, prevents the impurity such as wine cellar from bringing peculiar smell to former wine;

5) Sodium Pyrosulfite is added: all will chemically examine content that is free and total sulfurous gas before each pouring, be controlled by content at 39mg/L, time not enough, add Sodium Pyrosulfite in time;

6) former wine ageing: pour in down a chimney rear former wine and basically form, for increasing the thick and heavy sense of wine, carries out ageing to wine; Ageing will be tried one's best canful, if can not canful, then will take oxygen barrier storing technology, be full of vessel space with nitrogen, protect and make liquor storage vessel airtight; Ageing temperature controls between 15 DEG C;

7) clarifying treatment: with ten thousand/ flocculation agent clarify former wine;

8) coarse filtration: filter with diatomite filter, concrete operations are as follows:

(1) circulate 18 minutes with the thick diatomite of 4Kg white;

(2) by the thin diatomite mixed cycle 18 minutes of the thick diatomite of 3Kg and 1Kg pink colour;

(3) filter fruit juice, need diatomite be changed when import step pressure is 0.7MPa;

9) essence filter: filter with plate and frame cardboard filter, the degerming plate of 0.1um selected by cardboard, is finished product pomegranate wine after filtration.

Embodiment four

A preparation method for pomegranate wine, comprises following operation steps:

1) yeast fermentation: by the fresh Sucus Granati after process in 84.5 DEG C of high-temperature sterilization input fermentor tanks, fruit juice amount is 78% of tank volume; When juice temperature drops to 33.5 DEG C, yeast after activation is added in Sucus Granati;

During saccharomycetes to make fermentation, if juice temperature is lower, then need to carry out circulated sprinkling and flood 3.5 days, temperature is 26.5 DEG C, and Sprayer Circulation carried out once every 4.5 hours, each 26min;

2) detect alcoholic strength: survey a fruit juice pol and temperature every day, until fruit juice pol drops to zero, illustrate that fermentation completes substantially when fruit juice pol drops to zero, sampling surveys alcoholic strength;

3) sugaring is fermented again: if alcoholic strength does not reach requirement, need add white sugar and continue fermentation, increase the alcoholic strength of former wine;

After yeast fermentation, former wine alcoholic strength is at 12.5 degree, and sugaring amount is 18.5g/L;

4) pour in down a chimney: pour in down a chimney after yeast fermentation terminates, object clarifies the yeast of former wine and container bottom, winestone, microorganism and pigment, and sediment separate out, makes wine liquid clarify further, prevents the impurity such as wine cellar from bringing peculiar smell to former wine;

5) Sodium Pyrosulfite is added: all will chemically examine content that is free and total sulfurous gas before each pouring, be controlled by content at 38.5mg/L, time not enough, add Sodium Pyrosulfite in time;

6) former wine ageing: pour in down a chimney rear former wine and basically form, for increasing the thick and heavy sense of wine, carries out ageing to wine; Ageing will be tried one's best canful, if can not canful, then will take oxygen barrier storing technology, be full of vessel space with nitrogen, protect and make liquor storage vessel airtight; Ageing temperature controls between 14.5 DEG C;

7) clarifying treatment: with ten thousand/ flocculation agent clarify former wine;

8) coarse filtration: filter with diatomite filter, concrete operations are as follows:

(1) circulate 17.5 minutes with the thick diatomite of 4Kg white;

(2) by the thin diatomite mixed cycle 17.5 minutes of the thick diatomite of 3Kg and 1Kg pink colour;

(3) filter fruit juice, need diatomite be changed when import step pressure is 0.55MPa;

9) essence filter: filter with plate and frame cardboard filter, the degerming plate of 0.1um selected by cardboard, is finished product pomegranate wine after filtration.

Embodiment five

A preparation method for pomegranate wine, comprises following operation steps:

1) yeast fermentation: by the fresh Sucus Granati after process in 84 DEG C of high-temperature sterilization input fermentor tanks, fruit juice amount is 69% of tank volume; When juice temperature drops to 31 DEG C, yeast after activation is added in Sucus Granati;

During saccharomycetes to make fermentation, if juice temperature is lower, then need to carry out circulated sprinkling and flood 3 days, temperature is 27 DEG C, and Sprayer Circulation carried out once every 5 hours, each 28min;

2) detect alcoholic strength: survey a fruit juice pol and temperature every day, until fruit juice pol drops to zero, illustrate that fermentation completes substantially when fruit juice pol drops to zero, sampling surveys alcoholic strength;

3) sugaring is fermented again: if alcoholic strength does not reach requirement, need add white sugar and continue fermentation, increase the alcoholic strength of former wine;

After yeast fermentation, former wine alcoholic strength is at 13 degree, and sugaring amount is 18.6g/L;

4) pour in down a chimney: pour in down a chimney after yeast fermentation terminates, object clarifies the yeast of former wine and container bottom, winestone, microorganism and pigment, and sediment separate out, makes wine liquid clarify further, prevents the impurity such as wine cellar from bringing peculiar smell to former wine;

5) Sodium Pyrosulfite is added: all will chemically examine content that is free and total sulfurous gas before each pouring, be controlled by content at 38.7mg/L, time not enough, add Sodium Pyrosulfite in time;

6) former wine ageing: pour in down a chimney rear former wine and basically form, for increasing the thick and heavy sense of wine, carries out ageing to wine; Ageing will be tried one's best canful, if can not canful, then will take oxygen barrier storing technology, be full of vessel space with nitrogen, protect and make liquor storage vessel airtight; Ageing temperature controls between 15 DEG C;

7) clarifying treatment: with ten thousand/ flocculation agent clarify former wine;

8) coarse filtration: filter with diatomite filter, concrete operations are as follows:

(1) circulate 16 minutes with the thick diatomite of 4Kg white;

(2) by the thin diatomite mixed cycle 19 minutes of the thick diatomite of 3Kg and 1Kg pink colour;

(3) filter fruit juice, need diatomite be changed when import step pressure is 0.59MPa;

9) essence filter: filter with plate and frame cardboard filter, the degerming plate of 0.1um selected by cardboard, is finished product pomegranate wine after filtration.

Embodiment six

A preparation method for pomegranate wine, comprises following operation steps:

1) yeast fermentation: by the fresh Sucus Granati after process in 81 DEG C of high-temperature sterilization input fermentor tanks, fruit juice amount is 72% of tank volume; When juice temperature drops to 33 DEG C, yeast after activation is added in Sucus Granati;

During saccharomycetes to make fermentation, if juice temperature is lower, then need to carry out circulated sprinkling and flood 5 days, temperature is 26 DEG C, and Sprayer Circulation carried out once every 5 hours, each 22min;

2) detect alcoholic strength: survey a fruit juice pol and temperature every day, until fruit juice pol drops to zero, illustrate that fermentation completes substantially when fruit juice pol drops to zero, sampling surveys alcoholic strength;

3) sugaring is fermented again: if alcoholic strength does not reach requirement, need add white sugar and continue fermentation, increase the alcoholic strength of former wine;

After yeast fermentation, former wine alcoholic strength is at 11 degree, and sugaring amount is 19.2g/L;

4) pour in down a chimney: pour in down a chimney after yeast fermentation terminates, object clarifies the yeast of former wine and container bottom, winestone, microorganism and pigment, and sediment separate out, makes wine liquid clarify further, prevents the impurity such as wine cellar from bringing peculiar smell to former wine;

5) Sodium Pyrosulfite is added: all will chemically examine content that is free and total sulfurous gas before each pouring, be controlled by content at 39.4mg/L, time not enough, add Sodium Pyrosulfite in time;

6) former wine ageing: pour in down a chimney rear former wine and basically form, for increasing the thick and heavy sense of wine, carries out ageing to wine; Ageing will be tried one's best canful, if can not canful, then will take oxygen barrier storing technology, be full of vessel space with nitrogen, protect and make liquor storage vessel airtight; Ageing temperature controls between 14 DEG C;

7) clarifying treatment: with ten thousand/ flocculation agent clarify former wine;

8) coarse filtration: filter with diatomite filter, concrete operations are as follows:

(1) circulate 17 minutes with the thick diatomite of 4Kg white;

(2) by the thin diatomite mixed cycle 18 minutes of the thick diatomite of 3Kg and 1Kg pink colour;

(3) filter fruit juice, need diatomite be changed when import step pressure is 0.63MPa;

9) essence filter: filter with plate and frame cardboard filter, the degerming plate of 0.1um selected by cardboard, is finished product pomegranate wine after filtration.

Claims (1)

1. a preparation method for pomegranate wine, is characterized in that, comprises following operation steps:
1) yeast fermentation: by the fresh Sucus Granati after process in 80-85 DEG C of high-temperature sterilization input fermentor tank, fruit juice amount must not exceed 80% of tank volume; When juice temperature drops to 30-35 DEG C, yeast after activation is added in Sucus Granati;
During saccharomycetes to make fermentation, if juice temperature is lower, then need to carry out circulated sprinkling dipping, dipping 3-5 days, temperature is 25-28 DEG C, and Sprayer Circulation carried out once every 4-6 hour, each 20-30min;
2) detect alcoholic strength: survey a fruit juice pol and temperature every day, until fruit juice pol drops to zero, illustrate that fermentation completes substantially when fruit juice pol drops to zero, sampling surveys alcoholic strength;
3) sugaring is fermented again: if alcoholic strength does not reach requirement, need add white sugar and continue fermentation, increase the alcoholic strength of former wine;
After yeast fermentation, former wine alcoholic strength is at 10-14 degree, and sugaring amount is 18-20g/L;
4) pour in down a chimney: pour in down a chimney after yeast fermentation terminates, object clarifies the yeast of former wine and container bottom, winestone, microorganism and pigment, and sediment separate out, makes wine liquid clarify further, prevents the impurity such as wine cellar from bringing peculiar smell to former wine;
5) Sodium Pyrosulfite is added: all will chemically examine content that is free and total sulfurous gas before each pouring, be controlled by content at 38-40mg/L, time not enough, add Sodium Pyrosulfite in time;
6) former wine ageing: pour in down a chimney rear former wine and basically form, for increasing the thick and heavy sense of wine, carries out ageing to wine; Ageing will be tried one's best canful, if can not canful, then will take oxygen barrier storing technology, be full of vessel space with nitrogen, protect and make liquor storage vessel airtight; Ageing temperature controls between 13-16 DEG C;
7) clarifying treatment: with ten thousand/ flocculation agent clarify former wine;
8) coarse filtration: filter with diatomite filter, concrete operations are as follows:
(1) with the thick diatomite circulation 15-20 minute of 4Kg white;
(2) with the thin diatomite mixed cycle 15-20 minute of the thick diatomite of 3Kg and 1Kg pink colour;
(3) filter fruit juice, need diatomite be changed when import step pressure is greater than 0.5MPa;
9) essence filter: filter with plate and frame cardboard filter, the degerming plate of 0.1um selected by cardboard, is finished product pomegranate wine after filtration.
CN201510291532.XA 2015-06-01 2015-06-01 Preparation method of pomegranate wine CN104830625A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510291532.XA CN104830625A (en) 2015-06-01 2015-06-01 Preparation method of pomegranate wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510291532.XA CN104830625A (en) 2015-06-01 2015-06-01 Preparation method of pomegranate wine

Publications (1)

Publication Number Publication Date
CN104830625A true CN104830625A (en) 2015-08-12

Family

ID=53808827

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510291532.XA CN104830625A (en) 2015-06-01 2015-06-01 Preparation method of pomegranate wine

Country Status (1)

Country Link
CN (1) CN104830625A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106520503A (en) * 2016-09-29 2017-03-22 陕西科技大学 Storage method of fermentation liquor

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1544602A (en) * 2003-11-25 2004-11-10 李慧梅 Pomegranate wine making process
CN1724629A (en) * 2005-07-04 2006-01-25 西安丹若尔石榴酒业有限责任公司 Preparation method of series pomegranate wine
KR20060122792A (en) * 2006-10-10 2006-11-30 (주)한국애플리즈 The wine of pomegranate and the manufacturing method thereof
KR20080055477A (en) * 2006-12-15 2008-06-19 주식회사 두산 Pomegranate wine using fruit juice of pomegranate and pear puree and method for preparing thereof
CN102140404A (en) * 2011-01-19 2011-08-03 耿福能 Preparation method for pomegranate wine
CN102199504A (en) * 2011-02-10 2011-09-28 朱茂田 Pomegranate red wine brewing method
CN103484292A (en) * 2013-09-05 2014-01-01 安徽省怀远县亚太石榴酒有限公司 Preparation method of Asia-Pacific pomegranate wine
CN103805404A (en) * 2014-03-20 2014-05-21 刘和 Fermenting and brewing method of dry type pomegranate wine

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1544602A (en) * 2003-11-25 2004-11-10 李慧梅 Pomegranate wine making process
CN1724629A (en) * 2005-07-04 2006-01-25 西安丹若尔石榴酒业有限责任公司 Preparation method of series pomegranate wine
KR20060122792A (en) * 2006-10-10 2006-11-30 (주)한국애플리즈 The wine of pomegranate and the manufacturing method thereof
KR20080055477A (en) * 2006-12-15 2008-06-19 주식회사 두산 Pomegranate wine using fruit juice of pomegranate and pear puree and method for preparing thereof
CN102140404A (en) * 2011-01-19 2011-08-03 耿福能 Preparation method for pomegranate wine
CN102199504A (en) * 2011-02-10 2011-09-28 朱茂田 Pomegranate red wine brewing method
CN103484292A (en) * 2013-09-05 2014-01-01 安徽省怀远县亚太石榴酒有限公司 Preparation method of Asia-Pacific pomegranate wine
CN103805404A (en) * 2014-03-20 2014-05-21 刘和 Fermenting and brewing method of dry type pomegranate wine

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
夏天兰 等: "石榴保健酒的研制", 《酿酒科技》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106520503A (en) * 2016-09-29 2017-03-22 陕西科技大学 Storage method of fermentation liquor

Similar Documents

Publication Publication Date Title
RU2269569C1 (en) Method for kvass production
CN103666922B (en) Method for brewing blueberry wine
CN103478816B (en) Coarse cereal watermelon peel vinegar drink and preparation method thereof
RU2162484C1 (en) Method of kvass production
CN101215507B (en) Persimmon brandy wine and preparing method thereof
CN104450360B (en) A kind of sweet type Muscat wine and making method thereof
CN103396928B (en) Waxberry fruit liqueur and production method thereof
TWI573868B (en) Alcoholic beverages containing juices containing fruit juice
CN104232390B (en) Brewing method for grape wine
CN102604778B (en) Production method of persimmon wine
KR101498955B1 (en) Manufacturing method for wine and distilled liquor using fruits
KR100526260B1 (en) Method of processing bog billberry wine and product thereby
CN103320249B (en) Sparkling wine and brewing method thereof
CN105524815B (en) The brewing method of Yangtao wine
CN101033440B (en) Technique for producing waxberry brandy
KR20110052224A (en) Manufacturing method for fruit alcohol beverage and vinegar
CN103060155A (en) Brewing technique of blueberry wine
CN102250725B (en) Full plum fruit fermented plum wine and brewing method thereof
CN102277252B (en) Method for brewing wine in mixing mode
CN106893660B (en) Brewing process of red-pulp dragon fruit sweet fruit wine
CN102250726B (en) Lychee liqueur and brewing method thereof
CN104130904B (en) Without the full juice fermented Yangtao wine of sulfurous gas and production technique thereof
CN104031797B (en) Nanguo Pear mixes the method for juice fermented soy dry type fermented wine
CN105400631A (en) Processing method of wild grape wine
CN105524797B (en) A kind of applejack and its brewage process

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
EXSB Decision made by sipo to initiate substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20150812

RJ01 Rejection of invention patent application after publication