CN105018318A - Mulberry wine and preparation method thereof - Google Patents
Mulberry wine and preparation method thereof Download PDFInfo
- Publication number
- CN105018318A CN105018318A CN201510528048.4A CN201510528048A CN105018318A CN 105018318 A CN105018318 A CN 105018318A CN 201510528048 A CN201510528048 A CN 201510528048A CN 105018318 A CN105018318 A CN 105018318A
- Authority
- CN
- China
- Prior art keywords
- sorosis
- wine
- wine liquid
- mulberry
- fermentation
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses mulberry wine and a preparation method thereof. The mulberry wine is prepared by blending a fermented mulberry wine liquid with a mulberry soaking wine liquid, wherein the fermented mulberry wine liquid accounts for 10%-30% by weight, the mulberry soaking wine liquid accounts for 70%-90% by weight, and the fermented mulberry wine liquid and the mulberry soaking wine liquid add up to 100% by weight. The preparation method of the mulberry wine comprises preparation of the fermented mulberry wine liquid, preparation of the mulberry soaking wine liquid and blending. The mulberry wine has the characteristics of good taste and high nutrition.
Description
Technical field
The present invention relates to a kind of plant fruit wine, more particularly, particularly relate to a kind of mulberry wine; The invention still further relates to the making method of this kind of mulberry wine.
Background technology
Mulberry wine nutritive ingredient is very abundant, the sorosis rich in proteins according to surveying and determination in mulberry wine, multiple human body essential amino acid, is easy to the fructose that is absorbed by the body and glucose; Containing the mineral element such as multivitamin and Fe, Ca, Zn, selenium and other trace elements and carotene, Mierocrystalline celluloses etc. such as VB1, VB2, VB3, VB5, VB6, VC, VE.In addition, sorosis is also containing pharmacology compositions such as active polysaccharide, Flavonoid substances and rutins, have promote the production of body fluid to quench thirst, nourishing YIN and supplementing blood, liver-kidney tonifying, controlling nocturnal emission with astringent drugs are antiabortive, crow must black, hearing-improing and eyesight improving, delay senility, calm the nerves and nourish heart, relax bowel, walk with vigorous strides to carry out, cease the effect such as empty wind, the clear fire of deficiency type, sharp joint, curing rheumatism, often drink the effect of beautifying and anti-aging in addition.Therefore thus, mulberry wine is subject to liking of many people.The mulberry wine that market today is sold, be generally obtain after sorosis and wine being soaked, such manufacture craft is fairly simple, does not play better by the effect of sorosis.Therefore, how to improve the manufacture craft of mulberry wine, make that the mouthfeel of mulberry wine is better, the higher new direction becoming the development of mulberry wine manufacture craft of nutritive ingredient.
Summary of the invention
The object of the present invention is to provide a kind of mulberry wine, this kind of mulberry wine has the advantages that mouthfeel is good, nutritive ingredient is high.Another object of the present invention is to provide the making method of this kind of mulberry wine,
Last technical scheme of the present invention is as follows:
A kind of mulberry wine, blent by the mulberry wine liquid fermented and sorosis soaking wine liquid to form, the weight percent of the mulberry wine liquid of wherein said fermentation is 10 ~ 30%, and the weight percent of sorosis soaking wine liquid is the percent by weight sum of 70 ~ 90%, two kinds of wine liquid is 100%.
After of the present invention, a technical scheme is as follows:
The making method of mulberry wine, comprise the mulberry wine liquid making of fermentation, the making of sorosis soaking wine liquid and blend making, the mulberry wine liquid of described fermentation makes and comprises following making step:
(1) select the sorosis of fresh harvesting, sorosis is cleaned up and after drip-dry, smashs into sorosis slurry to pieces;
(2) put into cylinder fermentation for some time after being sprinkled into rock sugar and fermented wine kind in sorosis slurry, then put into sulfurous gas in the sorosis slurry of fermentation, and periodic agitation;
(3) taken out by the wine liquid of the sorosis slurry completing fermentation, must ferment after clarification, alcoholization mulberry wine liquid, and sealed storage is for subsequent use;
The making of described sorosis soaking wine liquid comprises following making step:
(1) select the sorosis of fresh harvesting, sorosis is cleaned up and is just mixed in proportion with wine after drip-dry and put into storage tank and soak certain hour;
(2) sorosis completing immersion in storage tank and the wine liquid just soaked are taken out, after clarification, alcoholization, obtain sorosis soaking wine liquid;
Described making of blending comprises the following steps:
(1) storage tank is put into after fermentation mulberry wine liquid and sorosis soaking wine liquid being blent in proportion aging;
(2) the wine liquid after aging is put into egg white to stir, extract the limpid wine layer in upper strata after clarification and obtain sorosis blended liquor;
(3) sorosis finished wine is obtained by after the filtration of sorosis blended liquor, sterilization.
Further, in the mulberry wine liquid making step (2) of described fermentation, sorosis slurry is 5:1 with the part by weight of the rock sugar put into, and sorosis slurry is 200:3 with the part by weight of fermented wine kind.
Further, in the mulberry wine liquid making step (2) of described fermentation, sorosis slurry, rock sugar and fermented wine kind are put into cylinder fermentation after 3 days, sulfurous gas is put into again in the sorosis slurry of fermentation, enter sulfurous gas 0.1g ratio in the every lifting of cylinder internal volume to put into, and every day stirs the mulberry wine liquid 1 ~ 2 time of fermentation.
Further, in the mulberry wine liquid making step (3) of described fermentation, the sorosis slurry mixed solution fermentation in cylinder completes fermenting process in 18 ~ 22 days.
Further, in the making step (1) of described sorosis soaking wine liquid, wine used to be concentration the be white wine of 30 ~ 40 degree, the part by weight of sorosis and wine is 1:2, soak time is 3 months, during immersion, and first 1 month every day stirred sorosis soaking wine liquid 1 time, within 2nd month every 2 days, stir sorosis soaking wine liquid 1 time, within the 3rd month every 3 days, stir sorosis soaking wine liquid 1 time.
Further, in the making step (1) of described sorosis soaking wine liquid, the sorosis schlempe taking-up in cylinder in the mulberry wine liquid making step (3) of described fermentation is put into storage tank with sorosis together with wine and soaks.
Further, blend in making step (1) described, the weight percent for the fermentation mulberry wine liquid blent was 10 ~ 30%, and the weight percent of sorosis soaking wine liquid is 70 ~ 90%, by aging 3 months of the wine liquid after blending.
Further, blend in making step (2) described, after the wine liquid after aging puts into egg white stirring in ratio of putting 35 egg whites per ton, clarify 2 ~ 3 days.
Further, in step (3), sorosis blended liquor is filtered through generic hierarchical and after this twice filtration of frame plate-type filtering, after pasteurize, obtains sorosis finished wine.
Compared with prior art, the beneficial effect that the present invention has is:
A kind of mulberry wine of the present invention, blent by the mulberry wine liquid fermented and sorosis soaking wine liquid to form, the weight percent of the mulberry wine liquid of wherein said fermentation is 10 ~ 30%, and the weight percent of sorosis soaking wine liquid is the percent by weight sum of 70 ~ 90%, two kinds of wine liquid is 100%.When mulberry wine of the present invention makes, first make mulberry wine liquid and the sorosis soaking wine liquid of fermentation respectively, make after again these two kinds of wine liquid being blent in proportion, like this, traditional by sorosis with just soaks the mulberry wine liquid adding fermentation in the mulberry wine that makes, make the mulberry wine mouthfeel of making better, and after sorosis have passed through fermentation, can produce more alcohol and amino acid, nutritive ingredient is higher.
Embodiment
Below in conjunction with embodiment, technical scheme of the present invention is described in further detail, but does not form any limitation of the invention.
Embodiment 1
Mulberry wine of the present invention, the weight percent wherein containing the mulberry wine liquid of fermentation is 10%, and the weight percent containing sorosis soaking wine liquid is 90%.
The making method of mulberry wine of the present invention, comprise the mulberry wine liquid making of fermentation, the making of sorosis soaking wine liquid and blend making, the mulberry wine liquid of described fermentation makes and comprises following making step:
(1) select the sorosis of fresh harvesting, sorosis is cleaned up and after drip-dry, smashs into sorosis slurry to pieces.Fresh sorosis is smashed into pieces sorosis slurry, make the fermentation of sorosis more abundant.
(2) put into cylinder fermentation for some time after being sprinkled into rock sugar and fermented wine kind in sorosis slurry, then put into sulfurous gas in the sorosis slurry of fermentation, and periodic agitation.
Wherein, sorosis slurry is 5:1 with the part by weight of the rock sugar put into, sorosis slurry is 200:3 with the part by weight of fermented wine kind, the wine kind of fermentation be before the mulberry wine liquid of brewing fermentation time the wine liquid that stays, the fermented bacterium during sorosis can be helped after adding to starch grows faster.
To stir after being sprinkled into rock sugar and having put into fermented wine kind, make the fermentation of sorosis more abundant.Sorosis slurry, rock sugar and fermented wine kind are put into cylinder fermentation after 3 days, sulfurous gas is put into again in the sorosis slurry of fermentation, enter sulfurous gas 0.1g ratio in the every lifting of cylinder internal volume to put into, and the mulberry wine liquid of stirring fermentation every day 1 ~ 2 time, after sorosis slurry have passed through fermentation in 3 days, the growth of efficient bacterium is basicly stable, in the sorosis slurry of fermentation, now puts into sulfurous gas can suppress and kill the harmful bacterial classification of sorosis slurry, guarantee that the fermenting process that sorosis is starched is more smooth.Regular stirring can promote that the diffusion of efficient bacterium is more even, makes ferment effect better.
(3) the sorosis slurry mixed solution fermentation in cylinder just can complete fermenting process in 18 ~ 22 days, now the wine liquid of the sorosis slurry completing fermentation can be taken out, must be fermented after clarification, alcoholization mulberry wine liquid, and sealed storage is for subsequent use, blends after convenient with the soaking wine liquid of sorosis.
The making of described sorosis soaking wine liquid comprises following making step:
(1) select the sorosis of fresh harvesting, sorosis is cleaned up and is just mixed in proportion with wine after drip-dry and put into storage tank and soak certain hour.
Wherein, the wine used for concentration be that the soaking in Chinese liquor effect of 30 ~ 40 degree is better, the part by weight of sorosis and wine is 1:2, and the mulberry wine mouthfeel comparing immersion by this is relatively good.Soak time is 3 months, and when soaking, first 1 month every day stirred sorosis soaking wine liquid 1 time, within the 2nd month every 2 days, stirs sorosis soaking wine liquid 1 time, within the 3rd month every 3 days, stirs sorosis soaking wine liquid 1 time, sorosis is contacted with wine more abundant.
In the making processes of the mulberry wine liquid of fermentation, remaining sorosis schlempe taking-up in cylinder in making step (3) is put into storage tank with sorosis together with wine soak, like this, the effective constituent of sorosis better can infiltrate in wine liquid, make the nutritive ingredient of wine liquid higher.
(2) sorosis completing immersion in storage tank and the wine liquid just soaked are taken out, after clarification, alcoholization, obtain sorosis soaking wine liquid, blend with the mulberry wine liquid of fermentation after convenient.
Described making of blending comprises the following steps:
(1) storage tank is put into after fermentation mulberry wine liquid and sorosis soaking wine liquid being blent in proportion aging.The weight percent of the fermentation mulberry wine liquid used when blending and making is 10 ~ 30%, the weight percent of sorosis soaking wine liquid is 70 ~ 90%, after wine liquid after blending is stirred, put into storage tank aging 3 months, promote the mutual fusion of fermentation mulberry wine liquid and these two kinds of wine liquid of sorosis soaking wine liquid, mouthfeel is promoted further.
(2) the wine liquid after aging is put into egg white to stir, extract the limpid wine layer in upper strata after clarification and obtain sorosis blended liquor.Wherein, after the wine liquid after aging puts into egg white stirring in ratio of putting 35 egg whites per ton, clarify 2 ~ 3 days.Utilize egg white the pulp particle absorption suspended in mulberry wine can be become precipitation, to reach the effect of the astringent taste in removing mulberry wine, thus promote mulberry wine mouthfeel.
(3) sorosis finished wine is obtained by after the filtration of sorosis blended liquor, sterilization.Wherein, when filtering, needing sorosis blended liquor to be carried out generic hierarchical and filtering and this two procedures of frame plate-type filtering, making the effect of filtration better, better by a small amount of pulp residue removing in sorosis blended liquor.Finally, carrying out pasteurize process to have passed through the wine liquid after twice filtration, just obtaining sorosis finished wine, then sorosis finished wine is loaded packaging warehouse-in in bottle.
When mulberry wine of the present invention makes, first make mulberry wine liquid and the sorosis soaking wine liquid of fermentation respectively, make after again these two kinds of wine liquid being blent in proportion, like this, traditional by sorosis with just soaks the mulberry wine liquid adding fermentation in the mulberry wine that makes, make the mulberry wine mouthfeel of making better, and after sorosis have passed through fermentation, can produce more alcohol and amino acid, nutritive ingredient is higher.
Embodiment 2
Mulberry wine of the present invention, the weight percent wherein containing the mulberry wine liquid of fermentation is 15%, and the weight percent containing sorosis soaking wine liquid is 85%.
The making method of mulberry wine of the present invention is identical with the making method of embodiment 1.
Embodiment 3
Mulberry wine of the present invention, the weight percent wherein containing the mulberry wine liquid of fermentation is 20%, and the weight percent containing sorosis soaking wine liquid is 80%.
The making method of mulberry wine of the present invention is identical with the making method of embodiment 1.
Embodiment 4
Mulberry wine of the present invention, the weight percent wherein containing the mulberry wine liquid of fermentation is 25%, and the weight percent containing sorosis soaking wine liquid is 75%.
The making method of mulberry wine of the present invention is identical with the making method of embodiment 1.
Embodiment 3
Mulberry wine of the present invention, the weight percent wherein containing the mulberry wine liquid of fermentation is 30%, and the weight percent containing sorosis soaking wine liquid is 70%.
The making method of mulberry wine of the present invention is identical with the making method of embodiment 1.
The foregoing is only preferred embodiment of the present invention, all do within the scope of the spirit and principles in the present invention any amendment, equivalent to replace and improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a mulberry wine, it is characterized in that, blent by the mulberry wine liquid fermented and sorosis soaking wine liquid to form, the weight percent of the mulberry wine liquid of wherein said fermentation is 10 ~ 30%, the weight percent of sorosis soaking wine liquid is the percent by weight sum of 70 ~ 90%, two kinds of wine liquid is 100%.
2. the making method of mulberry wine according to claim 1, is characterized in that, comprise the mulberry wine liquid making of fermentation, the making of sorosis soaking wine liquid and blend making, the mulberry wine liquid of described fermentation makes and comprises following making step:
(1) select the sorosis of fresh harvesting, sorosis is cleaned up and after drip-dry, smashs into sorosis slurry to pieces;
(2) put into cylinder fermentation for some time after being sprinkled into rock sugar and fermented wine kind in sorosis slurry, then put into sulfurous gas in the sorosis slurry of fermentation, and periodic agitation;
(3) taken out by the wine liquid of the sorosis slurry completing fermentation, must ferment after clarification, alcoholization mulberry wine liquid, and sealed storage is for subsequent use;
The making of described sorosis soaking wine liquid comprises following making step:
(1) select the sorosis of fresh harvesting, sorosis is cleaned up and is just mixed in proportion with wine after drip-dry and put into storage tank and soak certain hour;
(2) sorosis completing immersion in storage tank and the wine liquid just soaked are taken out, after clarification, alcoholization, obtain sorosis soaking wine liquid;
Described making of blending comprises the following steps:
(1) storage tank is put into after fermentation mulberry wine liquid and sorosis soaking wine liquid being blent in proportion aging;
(2) the wine liquid after aging is put into egg white to stir, extract the limpid wine layer in upper strata after clarification and obtain sorosis blended liquor;
(3) sorosis finished wine is obtained by after the filtration of sorosis blended liquor, sterilization.
3. the making method of mulberry wine according to claim 2, it is characterized in that, in the mulberry wine liquid making step (2) of described fermentation, sorosis slurry is 5:1 with the part by weight of the rock sugar put into, and sorosis slurry is 200:3 with the part by weight of fermented wine kind.
4. the making method of mulberry wine according to claim 2, it is characterized in that, in the mulberry wine liquid making step (2) of described fermentation, sorosis slurry, rock sugar and fermented wine kind are put into cylinder fermentation after 3 days, sulfurous gas is put into again in the sorosis slurry of fermentation, enter sulfurous gas 0.1g ratio in the every lifting of cylinder internal volume to put into, and every day stirs the mulberry wine liquid 1 ~ 2 time of fermentation.
5. the making method of mulberry wine according to claim 2, is characterized in that, in the mulberry wine liquid making step (3) of described fermentation, the sorosis slurry mixed solution fermentation in cylinder completes fermenting process in 18 ~ 22 days.
6. the making method of mulberry wine according to claim 2, it is characterized in that, in the making step (1) of described sorosis soaking wine liquid, wine used to be concentration the be white wine of 30 ~ 40 degree, the part by weight of sorosis and wine is 1:2, and soak time is 3 months, during immersion, first 1 month every day stirred sorosis soaking wine liquid 1 time, within the 2nd month every 2 days, stirred sorosis soaking wine liquid 1 time, within the 3rd month every 3 days, stirred sorosis soaking wine liquid 1 time.
7. the making method of mulberry wine according to claim 2, it is characterized in that, in the making step (1) of described sorosis soaking wine liquid, the sorosis schlempe taking-up in cylinder in the mulberry wine liquid making step (3) of described fermentation is put into storage tank with sorosis together with wine and soaks.
8. the making method of mulberry wine according to claim 2, it is characterized in that, blend in making step (1) described, weight percent for the fermentation mulberry wine liquid blent is 10 ~ 30%, the weight percent of sorosis soaking wine liquid was 70 ~ 90%, by aging 3 months of the wine liquid after blending.
9. the making method of mulberry wine according to claim 2, is characterized in that, blends in making step (2) described, after the wine liquid after aging puts into egg white stirring in ratio of putting 35 egg whites per ton, clarifies 2 ~ 3 days.
10. the making method of mulberry wine according to claim 2, is characterized in that, in step (3), sorosis blended liquor is filtered through generic hierarchical and after this twice filtration of frame plate-type filtering, obtains sorosis finished wine after pasteurize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510528048.4A CN105018318A (en) | 2015-08-26 | 2015-08-26 | Mulberry wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510528048.4A CN105018318A (en) | 2015-08-26 | 2015-08-26 | Mulberry wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105018318A true CN105018318A (en) | 2015-11-04 |
Family
ID=54408624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510528048.4A Pending CN105018318A (en) | 2015-08-26 | 2015-08-26 | Mulberry wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105018318A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106010912A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry health care wine |
| CN107299025A (en) * | 2017-06-30 | 2017-10-27 | 阜阳市辉源果桑科技产业园有限公司 | A kind of preparation method of sorosis fruit wine |
| CN107723152A (en) * | 2017-11-24 | 2018-02-23 | 湖北工业大学 | A kind of mixed type fruit wine and preparation method thereof |
| CN109055139A (en) * | 2018-09-28 | 2018-12-21 | 吴元辉 | A kind of manufacture craft of mulberry fruit wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102839080A (en) * | 2012-09-17 | 2012-12-26 | 广西壮族自治区蚕业技术推广总站 | Mulberry fermentation-distillation compound liquor and preparation method thereof |
| CN104194995A (en) * | 2014-08-04 | 2014-12-10 | 殷志杰 | Method for brewing fermentation-type mulberry liquor |
| CN104381897A (en) * | 2014-11-27 | 2015-03-04 | 广东省九江酒厂有限公司 | Preparation method of green plum liquid and green plum wine prepared from green plum liquid |
| CN105039093A (en) * | 2015-06-24 | 2015-11-11 | 百色学院 | Mango wine and preparation method thereof |
-
2015
- 2015-08-26 CN CN201510528048.4A patent/CN105018318A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102839080A (en) * | 2012-09-17 | 2012-12-26 | 广西壮族自治区蚕业技术推广总站 | Mulberry fermentation-distillation compound liquor and preparation method thereof |
| CN104194995A (en) * | 2014-08-04 | 2014-12-10 | 殷志杰 | Method for brewing fermentation-type mulberry liquor |
| CN104381897A (en) * | 2014-11-27 | 2015-03-04 | 广东省九江酒厂有限公司 | Preparation method of green plum liquid and green plum wine prepared from green plum liquid |
| CN105039093A (en) * | 2015-06-24 | 2015-11-11 | 百色学院 | Mango wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 伍培基: "蛋清法在低度白酒生产中的作用", 《酿酒科技》 * |
| 吴婧婧等: "桑椹酒酿造工艺以及理化和营养指标分析", 《食品与发酵科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106010912A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry health care wine |
| CN107299025A (en) * | 2017-06-30 | 2017-10-27 | 阜阳市辉源果桑科技产业园有限公司 | A kind of preparation method of sorosis fruit wine |
| CN107723152A (en) * | 2017-11-24 | 2018-02-23 | 湖北工业大学 | A kind of mixed type fruit wine and preparation method thereof |
| CN109055139A (en) * | 2018-09-28 | 2018-12-21 | 吴元辉 | A kind of manufacture craft of mulberry fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103981068B (en) | The fermented milk of a kind of berry, plant perfume and edible flower combination collocation | |
| CN104087488B (en) | A kind of raspberry compound fruit wine and brewing method thereof | |
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN102559441B (en) | Preparation method of jackfruit white spirit | |
| CN104664384A (en) | Preparation method and application of black garlic fermentation liquid | |
| CN103013767B (en) | Method for preparing pumpkin sparkling wine | |
| CN104983011A (en) | Preparation method of rubus parvifolius and mulberry vinegar beverage | |
| CN101457188A (en) | Medlar fruit wine | |
| CN104845820A (en) | Preparation method of greengage juice and method for preparing greengage wine from greengage juice | |
| CN105018318A (en) | Mulberry wine and preparation method thereof | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN106190691A (en) | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine | |
| CN107699421A (en) | A kind of brewing method of white bur fruit wine | |
| CN103045437A (en) | Making method of mango sparkling wine | |
| CN105018311A (en) | Anti-ageing Lepidium meyenii, blueberry and mint liquor and preparation method thereof | |
| CN104711145B (en) | A kind of brewing method of Yangtao wine | |
| CN101153245B (en) | Method for producing ferment type cactus vine fruit juice liquor | |
| CN105273919B (en) | A kind of preparation method of bamboo wine | |
| CN103897960A (en) | Brewing method of mulberry-fructus rhodomyrti juice wine | |
| CN103756855A (en) | Preparation method of health lentinula edodes wine | |
| CN105733881A (en) | Blueberry fermented wine and preparing method thereof | |
| CN110923092A (en) | Preparation method of red date and Chinese wolfberry health wine | |
| CN105861244A (en) | Preparation method of fruit-flavored grape-mulberry healthcare wine | |
| CN105985899A (en) | Osmanthus-aroma honey vinegar and preparation method thereof | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine |
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: 20151104 |
|
| RJ01 | Rejection of invention patent application after publication |