CN105176722A - Soft pink fresh wine brewing technology - Google Patents
Soft pink fresh wine brewing technology Download PDFInfo
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- CN105176722A CN105176722A CN201510538513.2A CN201510538513A CN105176722A CN 105176722 A CN105176722 A CN 105176722A CN 201510538513 A CN201510538513 A CN 201510538513A CN 105176722 A CN105176722 A CN 105176722A
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Abstract
The invention discloses a soft pink fresh wine brewing technology and belongs to the technical field of wine brewing. The soft pink fresh wine brewing technology includes using two brewing technologies for brewing two kinds of raw wine respectively and blending the two kinds of raw wine. The soft pink fresh wine brewing technology includes the steps of (1) brewing sweet pink wine; (2), brewing dry pink wine; (3) blending the two kinds of raw wine; (4) performing rapid aftertreatment; (5) filling to come into the market. The soft pink fresh wine brewing technology has the advantages that the soft pink fresh wine brewing technology solves the use problem of poor-quality grapes in special years, makes full use of potential quality of the grapes, is easy to operate and has no difficulty in implementation basically since related required equipment is possessed by fine wine producers, thereby being popularized extensively easily; the time from fermentation to bottling to come into the market is short, so that long-time bottle storage is unneeded, and capital is saved.
Description
Technical field
A kind of soft pink fresh wine making method of the present invention, belongs to wine making technical field.
Background technology
Be different from Mediterranean climate and the oceanic climate in other Wine Grapes plantation producing region, the world, China's Wine Grape plantation producing region major part is continental monsoon climate, grape maturity often runs into the situation of rain heat with season season, cause grape material ripening degree low, of poor quality, be not suitable for brewageing ageing type grape wine, by the impact of Labeaubdoreeborbea X'Fra style, traditional ageing type red wine is brewageed by most of Production of Wine enterprise more preference, this grape material is utilized to be difficult to brew high-quality, representative grape wine, add the cost burden that improvement raw material brings simultaneously.
Along with the increase year by year of China's grape wine consumption in recent years, investigation finds, younger generation human consumer likes having fruit aroma, especially fragrance, strong fruit aroma, middle Low acid, sweeter aftertaste can be created, low tannin, the tannin of smooth mouth feel or slightly slight astringent sense in the balance of especially acid/sugariness, wine body is plentiful to have levels, the fresh type grape wine that aftertaste is sweet, market portion is very little at home for this type of grape wine at present, can not meet consumers demand.
Our company EnologistWinemaker is according to the ropy practical situation of special time grape material and Wine Market consumers demand, play the potential quality of grape material to greatest extent, reduce the wasting of resources that artificial improvement grape material brings, determine the processing parameter such as low temperature fermentation technique, dipping management, allocating technology, fast aftertreatment, define complete fresh wine making method system.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, technical problem to be solved is: provide a kind of dense sweet red fresh wine making method, solve grape maturity rain heat same season, special time grape maturity degree is not high, is not suitable for the grape material of production ageing type red wine in principle to brewage the problem of high-quality wine.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of soft pink fresh wine making method, described technique comprises 2 cover making method and brewages 2 kinds of former wine respectively, then allocates two kinds of former wine, specifically comprises the steps:
(1) sweet pink brewing grape wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 50-60mg/LSO simultaneously
2with 20-30g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 8-10 DEG C is cooled to the part Sucus Vitis viniferae extracted out, carries out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, be separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 200-250g/t active dry yeast D254, control leavening temperature 17-20 DEG C, after fermentation starting, proportion decline 10-15, carries out sugaring, within 7-15 days, completes fermentation;
F. fermentation ends, separating clarifying: fermenting to residual sugar is 200g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes sweet pink grape wine;
(2) the brewageing of dry type Rose wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 50-60mg/LSO simultaneously
2with 20-30g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 8-10 DEG C is cooled to the part Sucus Vitis viniferae extracted out, carries out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, be separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 200-250g/t active dry yeast D254, control leavening temperature 17-20 DEG C, after fermentation starting, proportion decline 10-15, completes fermentation in 7-15 days;
F. fermentation ends, separating clarifying: ferment to residual sugar < 4g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes dry type Rose wine;
(3) former wine allotment: two kinds of former wine that above-mentioned steps (1) and (2) are brewageed are tasted, accounts for 68.4% according to dry type Rose wine, the ratio allotment of sweet pink grape wine 31.6% obtains finished wine; The total reducing sugar of its finished wine is that 30-40g/L(is with glucose meter), total acid is that 8.0-9.0g/L(is in tartrate), alcoholic strength is 10.5%vol;
(4) aftertreatment fast: comprise the clarification of lower glue and freezing and filtering process, the colloid material wherein playing glue to clarify use is protect perfumed soap soil, and lower glue amount is 1.0g/L; Freezing and filtering process uses scraper-type food fast freezer to carry out fast cooling to grape wine, and be cooled to higher than grape wine freezing point temperature about 1 DEG C, the grape wine after freeze-stable stand the test carries out diatomite filtration and cross flow filter;
(5) filling listing: membrane filtration is degerming to carry out filling to grape wine afterwards, and whole filling environment is sterile state.
The dense sweet red fresh wine brewageed, its total reducing sugar 30-40g/L(is with glucose meter), total acid 8.0-9.0g/L(is in tartrate), alcoholic strength 10.5%vol.
Described making method desired raw material is: Cabernet Sauvignon, Cabernet Franc, U.S. pleasure, and the sugar degree of grape material is greater than 160g/L(with glucose meter), total acid 9-14g/L(is in tartrate).
Compared with prior art the present invention has following beneficial effect.
(1) successfully solve grape maturity rain heat same season, special time grape maturity degree not high (pol is greater than 160g/L, and S/A is that 13-20, S represent sugar degree, with glucose meter, g/L; A represents acid content, in tartrate, and g/L), be not suitable for the grape material of production ageing type red wine in principle to brewage the problem of high-quality wine, play the potential quality of grape material to greatest extent, reduce the wasting of resources that artificial improvement grape material brings, reach desirable effect;
(2) the allocating technology process adopted, is convenient to the storage of dry type grape wine and the former wine of Sweet wine, and change allotment ratio according to former wine quality, the finished wine quality made remains on the best;
(3) ensured the interests at company and plantation family, decreased the loss of company, achieve the situation of wine-growing family and company's doulbe-sides' victory, promote the healthy long term growth of local wine-growing, Brewing industry;
(4) for China there is grape maturity monsoon rain heat and provide method with the producing region in season and use for reference in other equally, accelerates the production and the development that guide China's characteristic wine product.
(5) the present invention is also applicable to the producing region of other rain heat of China with season, described technique easy handling, and required relevant devices has in each Production of Wine enterprise, implements and substantially has no problem, be easy to large-scale promotion;
(6) former wine (dry type or the sweet type) allocating technology of the present invention's use, ensure that former wine stored safely, according to former Quality of Liquors adjustment allotment ratio, makes finished wine quality keep best;
(7) fresh wine making method grape material provided by the invention is gathered, entered tank fermentation the same day, complete aftertreatment bottling and listing work in three months after 7-15 days fermentation ends, required time short needs of going on the market from fermenting to bottling stores up through long bottle, has saved capital.
Accompanying drawing explanation
Fig. 1 is the process flow sheet that the soft Rose wine of the present invention is brewageed.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of soft Rose wine making method, described technique comprises 2 cover making method and brewages 2 kinds of former wine respectively, then allocates two kinds of former wine, specifically comprises the steps:
(1) sweet pink brewing grape wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 50mg/LSO simultaneously
2with 20g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 8 DEG C are cooled to the part Sucus Vitis viniferae extracted out, carry out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, be separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 200g/t active dry yeast D254, control leavening temperature 17 DEG C, after fermentation starting, proportion declines 10, carries out sugaring, within 7 days, completes fermentation;
F. fermentation ends, separating clarifying: fermenting to residual sugar is 200g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes sweet pink grape wine;
(2) the brewageing of dry type Rose wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 50mg/LSO simultaneously
2with 20g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 8 DEG C are cooled to the part Sucus Vitis viniferae extracted out, carry out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, is separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 200g/t active dry yeast D254, control leavening temperature 17 DEG C, after fermentation starting, proportion declines and completes fermentation in 10,7 days;
F. fermentation ends, separating clarifying: ferment to residual sugar < 4g/L, terminates fermentation, adds appropriate SO
2, leave standstill clarification subsequently, be separated upper strata grape wine, become dry type Rose wine;
(3) former wine allotment: two kinds of former wine that above-mentioned steps (1) and (2) are brewageed are tasted, accounts for 68.4% according to dry type Rose wine, the ratio allotment of sweet pink grape wine 31.6% obtains finished wine; The total reducing sugar of its finished wine is that 30-40g/L(is with glucose meter), total acid is that 8.0-9.0g/L(is in tartrate), alcoholic strength is 10.5%vol;
(4) aftertreatment fast: comprise the clarification of lower glue and freezing and filtering process, the colloid material wherein playing glue to clarify use is protect perfumed soap soil, and lower glue amount is 1.0g/L; Freezing and filtering process uses scraper-type food fast freezer to carry out fast cooling to grape wine, and be cooled to higher than grape wine freezing point temperature about 1 DEG C, the grape wine after freeze-stable stand the test carries out diatomite filtration and cross flow filter;
(5) filling listing: membrane filtration is degerming to carry out filling to grape wine afterwards, and whole filling environment is sterile state.
Embodiment 2
A kind of soft Rose wine making method, described technique comprises 2 cover making method and brewages 2 kinds of former wine respectively, then allocates two kinds of former wine, specifically comprises the steps:
(1) sweet pink brewing grape wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 60mg/LSO simultaneously
2with 30g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 10 DEG C are cooled to the part Sucus Vitis viniferae extracted out, carry out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, be separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 250g/t active dry yeast D254, control leavening temperature 20 DEG C, after fermentation starting, proportion declines 15, carries out sugaring, within 15 days, completes fermentation;
F. fermentation ends, separating clarifying: fermenting to residual sugar is 200g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes sweet pink grape wine;
(2) the brewageing of dry type Rose wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 60mg/LSO simultaneously
2with 30g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 10 DEG C are cooled to the part Sucus Vitis viniferae extracted out, carry out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, is separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 2250g/t active dry yeast D254, control leavening temperature 20 DEG C, after fermentation starting, proportion declines and completes fermentation in 15,15 days;
F. fermentation ends, separating clarifying: ferment to residual sugar < 4g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes dry type Rose wine;
(3) former wine allotment: two kinds of former wine that above-mentioned steps (1) and (2) are brewageed are tasted, accounts for 68.4% according to dry type Rose wine, the ratio allotment of sweet pink grape wine 31.6% obtains finished wine; The total reducing sugar of its finished wine is that 30-40g/L(is with glucose meter), total acid is that 8.0-9.0g/L(is in tartrate), alcoholic strength is 10.5%vol;
(4) aftertreatment fast: comprise the clarification of lower glue and freezing and filtering process, the colloid material wherein playing glue to clarify use is protect perfumed soap soil, and lower glue amount is 1.0g/L; Freezing and filtering process uses scraper-type food fast freezer to carry out fast cooling to grape wine, and be cooled to higher than grape wine freezing point temperature about 1 DEG C, the grape wine after freeze-stable stand the test carries out diatomite filtration and cross flow filter;
(5) filling listing: membrane filtration is degerming to carry out filling to grape wine afterwards, and whole filling environment is sterile state.
Embodiment 3
A kind of soft Rose wine making method, described technique comprises 2 cover making method and brewages 2 kinds of former wine respectively, then allocates two kinds of former wine, specifically comprises the steps:
(1) sweet pink brewing grape wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 55mg/LSO simultaneously
2with 25g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 9 DEG C are cooled to the part Sucus Vitis viniferae extracted out, carry out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, be separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 220g/t active dry yeast D254, control leavening temperature 19 DEG C, after fermentation starting, proportion declines 12, carries out sugaring, within 10 days, completes fermentation;
F. fermentation ends, separating clarifying: fermenting to residual sugar is 200g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes sweet pink grape wine;
(2) the brewageing of dry type Rose wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 55mg/LSO simultaneously
2with 25g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 9 DEG C are cooled to the part Sucus Vitis viniferae extracted out, carry out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, is separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 220g/t active dry yeast D254, control leavening temperature 19 DEG C, after fermentation starting, proportion declines and completes fermentation in 12,10 days;
F. fermentation ends, separating clarifying: ferment to residual sugar < 4g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes dry type Rose wine;
(3) former wine allotment: two kinds of former wine that above-mentioned steps (1) and (2) are brewageed are tasted, accounts for 68.4% according to dry type Rose wine, the ratio allotment of sweet pink grape wine 31.6% obtains finished wine; The total reducing sugar of its finished wine is that 30-40g/L(is with glucose meter), total acid is that 8.0-9.0g/L(is in tartrate), alcoholic strength is 10.5%vol;
(4) aftertreatment fast: comprise the clarification of lower glue and freezing and filtering process, the colloid material wherein playing glue to clarify use is protect perfumed soap soil, and lower glue amount is 1.0g/L; Freezing and filtering process uses scraper-type food fast freezer to carry out fast cooling to grape wine, and be cooled to higher than grape wine freezing point temperature about 1 DEG C, the grape wine after freeze-stable stand the test carries out diatomite filtration and cross flow filter;
(5) filling listing: membrane filtration is degerming to carry out filling to grape wine afterwards, and whole filling environment is sterile state.
The present invention can summarize with other the specific form without prejudice to spirit of the present invention or principal character.Therefore, no matter from which point, above-mentioned embodiment of the present invention all can only be thought explanation of the present invention and can not limit invention, claims indicate scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (2)
1. a soft pink fresh wine making method, is characterized in that, described technique comprises 2 cover making method and brewages 2 kinds of former wine respectively, then allocates two kinds of former wine, specifically comprises the steps:
(1) sweet pink brewing grape wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 50-60mg/LSO simultaneously
2with 20-30g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 8-10 DEG C is cooled to the part Sucus Vitis viniferae extracted out, carries out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, be separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 200-250g/t active dry yeast D254, control leavening temperature 17-20 DEG C, after fermentation starting, proportion decline 10-15, carries out sugaring, within 7-15 days, completes fermentation;
F. fermentation ends, separating clarifying: fermenting to residual sugar is 200g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes sweet pink grape wine;
(2) the brewageing of dry type Rose wine
A. raw material gather, sorting: require anosis fruit, mould decayed fruit, Chinese olive, second fruit;
B. destemming is broken: destemming is broken, adds 50-60mg/LSO simultaneously
2with 20-30g/t polygalacturonase EX, then enter tank;
C. without dipping: raw material enters after tank completes, extraction section Sucus Vitis viniferae immediately;
D. low temperature clarification: 8-10 DEG C is cooled to the part Sucus Vitis viniferae extracted out, carries out nature clarification;
E. inoculation yeast, zymamsis: Sucus Vitis viniferae is risen again to 12 DEG C, be separated upper strata Sucus Vitis viniferae, discard lower floor's pulp, fruit seed, lower floor's Sucus Vitis viniferae that sediment charge is high, add 200-250g/t active dry yeast D254, control leavening temperature 17-20 DEG C, after fermentation starting, proportion decline 10-15, completes fermentation in 7-15 days;
F. fermentation ends, separating clarifying: ferment to residual sugar < 4g/L, terminates fermentation, adds appropriate SO2, leaves standstill clarification subsequently, is separated upper strata grape wine, becomes dry type Rose wine;
(3) former wine allotment: two kinds of former wine that above-mentioned steps (1) and (2) are brewageed are tasted, accounts for 68.4% according to dry type Rose wine, the ratio allotment of sweet pink grape wine 31.6% obtains finished wine; The total reducing sugar of its finished wine is that 30-40g/L(is with glucose meter), total acid is that 8.0-9.0g/L(is in tartrate), alcoholic strength is 10.5%vol;
(4) aftertreatment fast: comprise the clarification of lower glue and freezing and filtering process, the colloid material wherein playing glue to clarify use is protect perfumed soap soil, and lower glue amount is 1.0g/L; Freezing and filtering process uses scraper-type food fast freezer to carry out fast cooling to grape wine, and be cooled to higher than grape wine freezing point temperature about 1 DEG C, the grape wine after freeze-stable stand the test carries out diatomite filtration and cross flow filter;
(5) filling listing: membrane filtration is degerming to carry out filling to grape wine afterwards, and whole filling environment is sterile state.
2. the soft pink fresh wine making method of one according to claim 1, it is characterized in that, making method desired raw material is: Cabernet Sauvignon, Cabernet Franc, U.S. pleasure, and the sugar degree of grape material is greater than 160g/L(with glucose meter), total acid 9-14g/L(is in tartrate).
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| CN106867740A (en) * | 2017-03-29 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of linkage brewage process of extra dry red wine, pink wine |
| CN108148696A (en) * | 2018-02-08 | 2018-06-12 | 山东省葡萄与葡萄酒协会 | A kind of pink wine and its brewing method |
| CN108728290A (en) * | 2018-06-26 | 2018-11-02 | 宁夏汇达阳光生态酒庄有限责任公司 | Raspberry pink wine and its manufacture craft |
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| CN109880709A (en) * | 2019-04-29 | 2019-06-14 | 宁夏贺兰山东麓庄园酒业有限公司 | A kind of preparation method of pink wine |
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| CN106867740A (en) * | 2017-03-29 | 2017-06-20 | 广西壮族自治区农业科学院葡萄与葡萄酒研究所 | A kind of linkage brewage process of extra dry red wine, pink wine |
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| CN108148696A (en) * | 2018-02-08 | 2018-06-12 | 山东省葡萄与葡萄酒协会 | A kind of pink wine and its brewing method |
| CN108728290A (en) * | 2018-06-26 | 2018-11-02 | 宁夏汇达阳光生态酒庄有限责任公司 | Raspberry pink wine and its manufacture craft |
| CN109294788A (en) * | 2018-12-07 | 2019-02-01 | 中法合营王朝葡萄酿酒有限公司 | A kind of aromatized wine and its blending process |
| CN109294788B (en) * | 2018-12-07 | 2022-03-11 | 中法合营王朝葡萄酿酒有限公司 | Flavored wine and blending process thereof |
| CN109880709A (en) * | 2019-04-29 | 2019-06-14 | 宁夏贺兰山东麓庄园酒业有限公司 | A kind of preparation method of pink wine |
| CN111690484A (en) * | 2020-06-22 | 2020-09-22 | 广西壮族自治区农业科学院 | Brewing method of longan grape No. 6 liqueur capable of being harvested twice a year |
| CN112322408A (en) * | 2020-11-27 | 2021-02-05 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of sweet enhanced red wine |
| CN115820358A (en) * | 2022-08-27 | 2023-03-21 | 宁夏玖禧酩庄科技有限公司 | Semi-sweet wine and brewing method thereof |
| CN116286230A (en) * | 2023-03-27 | 2023-06-23 | 宁夏志辉源石葡萄酒庄有限公司 | Brewing method of flower and fruit fragrance semi-dry type pink wine with reduced alcohol content |
| CN116286230B (en) * | 2023-03-27 | 2024-06-28 | 宁夏志辉源石葡萄酒庄有限公司 | Brewing method of flower and fruit fragrance semi-dry type pink wine with reduced alcohol content |
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