CN104962416A - Mulberry wine and method for making same - Google Patents
Mulberry wine and method for making same Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
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- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses mulberry wine. The mulberry wine comprises, by weight, 100-300 parts of mulberry fruits, 60-90 parts of passion fruits, 50-60 parts of cornel fruits, 10-20 parts of lemon, 20-30 parts of Barbary wolfberry fruits, 10-15 parts of honey, 5-10 parts of fresh jujube, 5-10 parts of sea buckthorn, 200-400 parts of fermented rice wine, 20-40 parts of mulberry leaves, 5-8 parts of lemongrass and 5-8 parts of rose. The invention further discloses a method for making the mulberry wine. The method includes smashing and sterilizing peel of the passion fruits, peel of the lemons, the mulberry leaves, the lemongrass, the rose, the fresh jujube and the sea buckthorn, then mixing the peel of the passion fruits, the peel of the lemon, the mulberry leaves, the lemongrass, the rose, the fresh jujube, the sea buckthorn and the fermented rice wine with one another to obtain a mixture and allowing the mixture to stand still for 15 days to obtain supernatant liquor A; cooking the mulberry fruits, then mixing the mulberry fruits, flesh of the passion fruits and flesh of the lemon with one another to obtain a mixture and then smashing and filtering the mixtures; mixing filter residue and the supernatant liquor A with each other to obtain a mixture, fermenting the mixture for 8 days to obtain supernatant liquor B; adding the honey and water into filter liquid and fermenting the filter liquid, the honey and the water for 10 days to obtain supernatant liquor C; mixing the supernatant liquor B and the supernatant liquor C with each other according to a weight ratio of 1:2-3 to obtain mixed liquid, storing the mixed liquid at low temperatures for 3 months and filtering the mixed liquid to obtain the mulberry wine. The mulberry wine and the method have the advantages that the mulberry wine tastes unique and has age defying and life prolonging healthcare functions.
Description
Technical field
The present invention relates to the technical field of fruit wine, particularly a kind of morat and preparation method thereof.
Background technology
Wine has special sweet-smelling, is loved by the people, and the wine in market is that nourishing function is limited based on white wine, beer, red wine etc. mostly, and the requirement of people to health is more and more higher, also requires more and more higher with regard to meaning to the nourishing function of wine.And mulberries have the title of " fruit emperor ", glucose, fructose, boots acid, oxysuccinic acid, industry oleic acid, multivitamin and the trace mineral element such as essential amino acid and zinc, potassium, magnesium, phosphorus is rich in fruit, having very high nutritive value and nourishing function, is that the Ministry of Health of China announces one of raw material of " being food and medicine ".
The production method great majority of current China fruit wine adopt traditional soaking fermentation to produce, and this kind of wine mouthfeel is more mellow, but fruital is not given prominence to, and taste is impure, and typical case is not good enough.
Summary of the invention
As the result of various extensive and careful research and test, the present inventor has been found that mulberry fruit nutrition is high and have nourishing function, and the morat mouthfeel prepared in conjunction with other components is unique, purer.Based on this discovery, complete the present invention.
Object of the present invention solves above-mentioned deficiency, and provides a kind of morat and preparation method thereof,
In order to realize the present invention, provide a kind of morat, be made up of the raw material of following components by weight percent: mulberries fruit 100-300 part, passion fruit 60-90 part, rutaecarpa fruit 50-60 part, lemon 10-20 part, matrimony vine 20-30 part, honey 10-15 part, fresh jujube 5-10 part, sea-buckthorn 5-10 part and brewed rice wine 200-400 part.
Preferably, be made up of the raw material of following components by weight percent: mulberries fruit 180 parts, passion fruit 75 parts, rutaecarpa fruit 50 parts, 10 parts, lemon, matrimony vine 25 parts, honey 13 parts, fresh jujube 10 parts, sea-buckthorn 8 parts and brewed rice wine 320 parts.
Preferably, the raw material of following components by weight percent is also comprised: mulberries leaf 20-40 part, lemongrass 5-8 part and Rose 5-8 part.
Preferably, the raw material of following components by weight percent is also comprised: 28 parts, mulberries leaf, lemongrass 6 parts, Rose 8 parts.
Object of the present invention still further provides the preparation method of morat, comprises the following steps:
Step one, by the pericarp of passion fruit and lemon and pulp separately, the pericarp getting passion fruit and lemon mixes with mulberries leaf, lemongrass, Rose, fresh jujube and sea-buckthorn, pulverize 1000-800 mesh sieve afterwards and collect screen underflow, adopt pasteurization to screen underflow sterilizing, then mix with brewed rice wine, add rutaecarpa fruit, matrimony vine, the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme again, mix 28 ~ 35 DEG C, rear envelope altar and leave standstill 15 days, finally obtain supernatant liquid A;
Step 2, by boiling 1-2min in the temperature of tangible for mulberry fruit 60-70 DEG C, after being cooled to room temperature, be placed in pulverizer with the pulp of the passion fruit obtained in step one and lemon to pulverize, filter to get filtrate afterwards and filter residue, by the supernatant liquid A co-fermentation that obtains in described filter residue and step one 8 days, leavening temperature is 20-25 DEG C, and during fermentation, stirring velocity is 50 ~ 80rpm, finally gets supernatant liquid B; The hot digestion of mulberries fruit is eliminated to wild yeast bacterium and the miscellaneous bacteria on surface, avoiding affect mulberries and ferments and brewed mouthfeel out and local flavor.
Step 3, by filtrate described in step 2, according to filtrate: honey: water: the ratio of supernatant liquid B=0.5: 0.2: 1: 0.02 adds honey and water ferments at 5-10 DEG C of temperature, fermentation time is 10 days, finally gets supernatant liquid C;
Step 4, to get the supernatant liquid C that obtains in the supernatant liquid B and step 3 that obtain in step 2 according to part by weight 1: 2 ~ 3 and mix, under the cold condition of 1-3 DEG C, storing 3 months, finally cross 1200-1000 mesh sieve and obtain screen underflow, obtain morat; The supernatant liquid of step 2 and step 3 gained is stored and sieves, the suspended substance in fermentation morat process can be made to precipitate further, obtain purer morat.
Wherein, in the morat of described preparation, the ratio of the parts by weight of each component is as follows: mulberries fruit 100-300 part, passion fruit 60-90 part, rutaecarpa fruit 50-60 part, lemon 10-20 part, matrimony vine 20-30 part, honey 10-15 part, fresh jujube 5-10 part, sea-buckthorn 5-10 part, brewed rice wine 200-400 part, mulberries leaf 20-40 part, lemongrass 5-8 part and Rose 5-8 part;
The consumption of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme accounts for 0.2% ~ 1% of all components weight, and the ratio of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme is 1: 0.5 ~ 0.8.
Preferably, in described step 2, leavening temperature is 20, and in described step 3, leavening temperature is 6 DEG C.
Preferably, in described step 4, storing temp is 1 DEG C.
Preferably, in described morat, the ratio of the parts by weight of each component is as follows: mulberries fruit 180 parts, passion fruit 75 parts, rutaecarpa fruit 50 parts, 10 parts, lemon, matrimony vine 25 parts, honey 13 parts, fresh jujube 10 parts, sea-buckthorn 8 parts, brewed rice wine 320 parts, 28 parts, mulberries leaf, lemongrass 6 parts and Rose 8 parts.
Beneficial effect: mulberries belong to the composite fruit of per nnial herb mulberry maturation, hide sweet succulence, be described as " king of fruit ", nutritive ingredient is higher than Common Fruits, also there is magnesium, zinc, vitamins B, Lin Suanna Vitamin B2 Sodium Phosphate, riboflavin, carotene, it have anti-ageing, promote longevity, nourishing the liver and kidney, benefiting vital QI and blood effect; As a kind of natural goods, mulberries fruit is still drank after a night has excellent effect to hypertension, diabetes, elimination, also can Anti-hepatitis B virus effects;
Rutaecarpa fruit contains vitamin A and is rich in sugar, thus facilitates blood circulation of human body, also can treat dizzy tinnitus, soreness of waist and knee joint, impotence and seminal emission, enuresis frequent micturition, and under uterine bleeding band, profuse sweating is collapsed, the diseases such as interior heat is quenched one's thirst, human female void, menorrhagia;
Passion fruit can suppress harmful microorganism in gastral growth, be combined with lemon getting rid of vivotoxin, whole intestines stomach invigorating, the dietetic alimentation function of improving body have remarkable effect, special eliminating effect is had to colitis, gastroenteritis, hemorrhoid, purification body, avoid objectionable impurities to deposit in vivo, and then reach the effect improving skin, beautify appearance; VC in passion fruit participates in cholesterol metabolic, can reduce cholesterol, purify the blood, and therefore, long-term eating is conducive to improving human nutrition absorbing structure, reduces body fat, the graceful figure of shape healthy; In addition, the VC be rich in passion fruit, carotene, SOD enzyme can remove interior free yl, play face nourishing antidebilitation and always act on;
The adjustable body's immunity of matrimony vine, can effectively Tumor suppression growth and cell mutation, have delay senility, anti-fatty liveranti-fatty liver, adjusting blood lipid and blood sugar, promotion hemopoietic function;
γ-aminobutyric acid in mulberries leaf, violaguercitrin, quercitrin have hypotensive effect.γ-aminobutyric acid in mulberries leaf is neural reception and registration material, can promote the metabolism of cerebral tissue and recover function of brain cell, meanwhile, can improve brain blood flowing, strengthen the activity of Zinc metallopeptidase Zace1 I, impel blood pressure drops;
Lemon and Rose mixing, have the taste of rose scent, can improve the fragrance of wine.
Brewed rice wine of the present invention does not adopt any additive component, material composition mixed fermentation, maintains the pure taste of wine; To the pericarp of passion fruit and lemon and pulp separately, both eliminated the bitter taste of pericarp, also maintained the nutritive value of pulp and pericarp; And the Mierocrystalline cellulose added in preparation process in the cellulose hydrolysis sweet enzyme of sugar and the various component of hemicellulose hydrolyzed sugar glycosides enzyme decomposable asymmetric choice net is monose, think that zymophyte provides carbon source; Before mulberries fruit mixes with pulp, carried out wild yeast bacterium and the miscellaneous bacteria that hot digestion eliminates surface to mulberries fruit, avoiding affect mulberries and ferments and brewed mouthfeel out and local flavor; Finally supernatant liquid is stored and sieve, the suspended substance in fermentation morat process can be made to precipitate further, obtain purer morat.
Embodiment
Following examples further illustrate of the present invention, but absolutely not limit the scope of the present invention.The present invention is elaborated further referring to embodiment, but those skilled in the art are to be understood that, the present invention is not limited to the preparation method of these embodiments and use, and, those skilled in the art can carry out equivalent replacement, combination, improvement to the present invention according to description of the invention or modify, and these all comprise within the scope of the invention.
Embodiment 1
A kind of morat, is made up of the raw material of following components by weight percent: mulberries fruit 180g, passion fruit 75g, rutaecarpa fruit 50g, lemon 10g, matrimony vine 25g, honey 13g, fresh jujube 10g, sea-buckthorn 8g, brewed rice wine 320g, mulberries leaf 28g, lemongrass 6g and Rose 8g.
Embodiment 2
A preparation method for morat, comprises the following steps:
Step one, the pericarp of passion fruit 75g and lemon 10g and pulp are separated, get pericarp and the mulberries leaf 28g of passion fruit 75g and lemon 10g, lemongrass 6g, Rose 8g, fresh jujube 10g, mix with sea-buckthorn 8g, pulverize 1000 mesh sieves afterwards and collect screen underflow, adopt pasteurization to screen underflow sterilizing, then mix with brewed rice wine, add rutaecarpa fruit 50g again, matrimony vine 25g, the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme, wherein the consumption of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme accounts for 0.2% ~ 1% of all components weight, the ratio of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme is 1: 0.5 ~ 0.8, mix 30 DEG C, rear envelope altar and leave standstill 15 days, finally obtain supernatant liquid A,
Step 2, by boiling 1min in the temperature of tangible for mulberry fruit 65 DEG C, after being cooled to room temperature, be placed in pulverizer with the pulp of the passion fruit obtained in step one and lemon to pulverize, filter to get filtrate afterwards and filter residue, by the supernatant liquid A co-fermentation that obtains in described filter residue and step one 8 days, leavening temperature is 20 DEG C, and during fermentation, stirring velocity is 60rpm, finally gets supernatant liquid B; The hot digestion of mulberries fruit is eliminated to wild yeast bacterium and the miscellaneous bacteria on surface, avoiding affect mulberries and ferments and brewed mouthfeel out and local flavor.
Step 3, by filtrate described in step 2, according to filtrate: honey: water: the ratio of supernatant liquid B=0.5: 0.2: 1: 0.02 adds honey and water ferments at 6 DEG C of temperature, fermentation time is 10 days, finally gets supernatant liquid C;
Step 4, to get the supernatant liquid C that obtains in the supernatant liquid B and step 3 that obtain in step 2 according to part by weight 1: 2 and mix, under the cold condition of 1 DEG C, storing 3 months, finally cross 1000 mesh sieves and obtain screen underflow, obtain morat; The supernatant liquid of step 2 and step 3 gained is stored and sieves, the suspended substance in fermentation morat process can be made to precipitate further, obtain purer morat.
Embodiment 3
A kind of morat, is made up of the raw material of following components by weight percent: mulberries fruit 250g, passion fruit 85g, rutaecarpa fruit 56g, lemon 13g, matrimony vine 23g, honey 10g, fresh jujube 8g, sea-buckthorn 6g, brewed rice wine 350g, mulberries leaf 30g, lemongrass 5g and Rose 5g.
Embodiment 4
A preparation method for morat, comprises the following steps:
Step one, the pericarp of passion fruit 85g and lemon 13g and pulp are separated, get pericarp and the mulberries leaf 30g of passion fruit 85g and lemon 13g, lemongrass 5g, Rose 5g, fresh jujube 8g, mix with sea-buckthorn 6g, pulverize 800 mesh sieves afterwards and collect screen underflow, adopt pasteurization to screen underflow sterilizing, then mix with brewed rice wine, add rutaecarpa fruit 56g again, matrimony vine 23g, the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme, wherein the consumption of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme accounts for 0.2% ~ 1% of all components weight, the ratio of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme is 1: 0.5 ~ 0.8, mix 30 DEG C, rear envelope altar and leave standstill 15 days, finally obtain supernatant liquid A,
Step 2, by boiling 2min in the temperature of tangible for mulberry fruit 60 DEG C, after being cooled to room temperature, be placed in pulverizer with the pulp of the passion fruit obtained in step one and lemon to pulverize, filter to get filtrate afterwards and filter residue, by the supernatant liquid A co-fermentation that obtains in described filter residue and step one 8 days, leavening temperature is 23 DEG C, and during fermentation, stirring velocity is 80rpm, finally gets supernatant liquid B; The hot digestion of mulberries fruit is eliminated to wild yeast bacterium and the miscellaneous bacteria on surface, avoiding affect mulberries and ferments and brewed mouthfeel out and local flavor.
Step 3, by filtrate described in step 2, according to filtrate: honey: water: the ratio of supernatant liquid B=0.5: 0.2: 1: 0.02 adds honey and water ferments at 8 DEG C of temperature, fermentation time is 10 days, finally gets supernatant liquid C;
Step 4, to get the supernatant liquid C that obtains in the supernatant liquid B and step 3 that obtain in step 2 according to part by weight 1: 3 and mix, under the cold condition of 3 DEG C, storing 3 months, finally cross 1200 mesh sieves and obtain screen underflow, obtain morat; The supernatant liquid of step 2 and step 3 gained is stored and sieves, the suspended substance in fermentation morat process can be made to precipitate further, obtain purer morat.
Embodiment 5
A kind of morat, is made up of the raw material of following components by weight percent: mulberries fruit 300g, passion fruit 90g, rutaecarpa fruit 60g, lemon 18g, matrimony vine 28g, honey 15g, fresh jujube 10g, sea-buckthorn 9g, brewed rice wine 400g, mulberries leaf 38g, lemongrass 8g and Rose 7g.
Embodiment 6
A preparation method for morat, comprises the following steps:
Step one, the pericarp of passion fruit 90g and lemon 18g and pulp are separated, get pericarp and the mulberries leaf 38g of passion fruit 90g and lemon 18g, lemongrass 8g, Rose 7g, fresh jujube 10g, mix with sea-buckthorn 9g, pulverize 900 mesh sieves afterwards and collect screen underflow, adopt pasteurization to screen underflow sterilizing, then mix with brewed rice wine, add rutaecarpa fruit 60g again, matrimony vine 28g, the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme, wherein the consumption of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme accounts for 0.2% ~ 1% of all components weight, the ratio of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme is 1: 0.5 ~ 0.8, mix 35 DEG C, rear envelope altar and leave standstill 15 days, finally obtain supernatant liquid A,
Step 2, by boiling 2min in the temperature of tangible for mulberry fruit 70 DEG C, after being cooled to room temperature, be placed in pulverizer with the pulp of the passion fruit obtained in step one and lemon to pulverize, filter to get filtrate afterwards and filter residue, by the supernatant liquid A co-fermentation that obtains in described filter residue and step one 8 days, leavening temperature is 25 DEG C, and during fermentation, stirring velocity is 70rpm, finally gets supernatant liquid B; The hot digestion of mulberries fruit is eliminated to wild yeast bacterium and the miscellaneous bacteria on surface, avoiding affect mulberries and ferments and brewed mouthfeel out and local flavor.
Step 3, by filtrate described in step 2, according to filtrate: honey: water: the ratio of supernatant liquid B=0.5: 0.2: 1: 0.02 adds honey and water ferments at 10 DEG C of temperature, fermentation time is 10 days, finally gets supernatant liquid C;
Step 4, to get the supernatant liquid C that obtains in the supernatant liquid B and step 3 that obtain in step 2 according to part by weight 1: 2 and mix, under the cold condition of 3 DEG C, storing 3 months, finally cross 1100 mesh sieves and obtain screen underflow, obtain morat; The supernatant liquid of step 2 and step 3 gained is stored and sieves, the suspended substance in fermentation morat process can be made to precipitate further, obtain purer morat.
Following examples further illustrate of the present invention, but absolutely not limit the scope of the present invention.The present invention is elaborated further referring to embodiment, but those skilled in the art are to be understood that, the present invention is not limited to the preparation method of these embodiments and use, and, those skilled in the art can carry out equivalent replacement, combination, improvement to the present invention according to description of the invention or modify, and these all comprise within the scope of the invention.
Claims (8)
1. a morat, it is characterized in that, be made up of the raw material of following components by weight percent: mulberries fruit 100-300 part, passion fruit 60-90 part, rutaecarpa fruit 50-60 part, lemon 10-20 part, matrimony vine 20-30 part, honey 10-15 part, fresh jujube 5-10 part, sea-buckthorn 5-10 part and brewed rice wine 200-400 part.
2. morat according to claim 1, it is characterized in that, be made up of the raw material of following components by weight percent: mulberries fruit 180 parts, passion fruit 75 parts, rutaecarpa fruit 50 parts, 10 parts, lemon, matrimony vine 25 parts, honey 13 parts, fresh jujube 10 parts, sea-buckthorn 8 parts and brewed rice wine 320 parts.
3. morat according to claim 1, is characterized in that, also comprises the raw material of following components by weight percent: mulberries leaf 20-40 part, lemongrass 5-8 part and Rose 5-8 part.
4. morat according to claim 3, is characterized in that, also comprises the raw material of following components by weight percent: 28 parts, mulberries leaf, lemongrass 6 parts and Rose 8 parts.
5. a preparation method for morat, is characterized in that, comprises the following steps:
Step one, by the pericarp of passion fruit and lemon and pulp separately, the pericarp getting passion fruit and lemon mixes with mulberries leaf, lemongrass, Rose, fresh jujube and sea-buckthorn, pulverize 1000-800 mesh sieve afterwards and collect screen underflow, adopt pasteurization to screen underflow sterilizing, then mix with brewed rice wine, add rutaecarpa fruit, matrimony vine, the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme again, mix 28 ~ 35 DEG C, rear envelope altar and leave standstill 15 days, finally obtain supernatant liquid A;
Step 2, by boiling 1-2min in the temperature of tangible for mulberry fruit 60-70 DEG C, after being cooled to room temperature, be placed in pulverizer with the pulp of the passion fruit obtained in step one and lemon to pulverize, filter to get filtrate afterwards and filter residue, by the supernatant liquid A co-fermentation that obtains in described filter residue and step one 8 days, leavening temperature is 20-25 DEG C, and during fermentation, stirring velocity is 50 ~ 80rpm, finally gets supernatant liquid B;
Step 3, by filtrate described in step 2, according to filtrate: honey: water: the ratio of supernatant liquid B=0.5: 0.2: 1: 0.02 adds honey and water ferments at 5-10 DEG C of temperature, fermentation time is 10 days, finally gets supernatant liquid C;
Step 4, to get the supernatant liquid C that obtains in the supernatant liquid B and step 3 that obtain in step 2 according to part by weight 1: 2 ~ 3 and mix, under the cold condition of 1-3 DEG C, storing 3 months, finally cross 1200-1000 mesh sieve and obtain screen underflow, obtain morat;
Wherein, in the morat of described preparation, the ratio of the parts by weight of each component is as follows: mulberries fruit 100-300 part, passion fruit 60-90 part, rutaecarpa fruit 50-60 part, lemon 10-20 part, matrimony vine 20-30 part, honey 10-15 part, fresh jujube 5-10 part, sea-buckthorn 5-10 part, brewed rice wine 200-400 part, mulberries leaf 20-40 part, lemongrass 5-8 part and Rose 5-8 part;
The consumption of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme accounts for 0.2% ~ 1% of all components weight, and the ratio of the cellulose hydrolysis sweet enzyme of sugar and hemicellulose hydrolyzed sugar glycosides enzyme is 1: 0.5 ~ 0.8.
6. the preparation method of morat according to claim 5, is characterized in that, in described step 2, leavening temperature is 20, and in described step 3, leavening temperature is 6 DEG C.
7. the preparation method of morat according to claim 5, is characterized in that, in described step 4, storing temp is 1 DEG C.
8. the preparation method of morat according to claim 5, it is characterized in that, in described morat, the ratio of the parts by weight of each component is as follows: mulberries fruit 180 parts, passion fruit 75 parts, rutaecarpa fruit 50 parts, 10 parts, lemon, matrimony vine 25 parts, honey 13 parts, fresh jujube 10 parts, sea-buckthorn 8 parts, brewed rice wine 320 parts, 28 parts, mulberries leaf, lemongrass 6 parts and Rose 8 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510338956.7A CN104962416A (en) | 2015-06-17 | 2015-06-17 | Mulberry wine and method for making same |
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| CN105132253A (en) * | 2015-10-27 | 2015-12-09 | 丘泰西 | Mulberry wine and preparation method thereof |
| CN106337001A (en) * | 2016-08-17 | 2017-01-18 | 钱灿星 | Blueberry-mulberry wine and preparation method thereof |
| CN108048271A (en) * | 2018-01-02 | 2018-05-18 | 六安市叶集区武妹养蜂专业合作社 | A kind of processing method of honey Botrytised wine |
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| CN105132253A (en) * | 2015-10-27 | 2015-12-09 | 丘泰西 | Mulberry wine and preparation method thereof |
| CN106337001A (en) * | 2016-08-17 | 2017-01-18 | 钱灿星 | Blueberry-mulberry wine and preparation method thereof |
| CN108048271A (en) * | 2018-01-02 | 2018-05-18 | 六安市叶集区武妹养蜂专业合作社 | A kind of processing method of honey Botrytised wine |
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