CN105420023B - A kind of health care wine of Chinese magnoliaving and its production method - Google Patents
A kind of health care wine of Chinese magnoliaving and its production method Download PDFInfo
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Abstract
The present invention relates to a kind of health care wine of Chinese magnoliaving and its production method.The production method includes the steps such as fruit of Chinese magnoliavine pretreatment, extraction and fermentation.Compared with the Schisandra wine that traditional high wine dipping, allotment are obtained, health care wine of Chinese magnoliaving of the present invention is nutritious, and color is vivid, the smell of fruits is very sweet, pure flavor, agreeably sweet, with unique fruit of Chinese magnoliavine fruity and aroma, while reducing the bitterness of the fruit of Chinese magnoliavine in itself, product wine degree suitable population is wide.Raw material of the present invention is easy to get and utilization rate is high, and technique is simple, it is easy to industrialized production.
Description
【Technical field】
The invention belongs to alcoholic drink production technical field.More particularly it relates to which a kind of health care wine of Chinese magnoliaving, is also related to
And the production method of the health care wine of Chinese magnoliaving.
【Background technology】
The fruit of Chinese magnoliavine is the ripening fruits of magnoliaceae schisandra, is a kind of multipurpose, is worth high, both for medicine and food warp
Ji plant, with astringent or styptic treatment for spontaneous sweating, the nourishing generate fluid of convergence, effect of kidney calming, with very high medical value, it has also become the great whole world
Change the economic plants of market development future, be referred to as green bank.The fruit of Chinese magnoliavine contain abundant organic acid, vitamin, flavonoids,
Phytosterol and the lignan (such as schizandrin, deoxyschizandrin or fruit of Chinese magnoliavine fat element) for having potent reactivation, it
It is to have one of essence, gas, a small number of medicinal materials of refreshing three big helps concurrently, the strong liver of energy QI invigorating, the efficiency for promoting cell exclusion waste, supply are more
Many oxygen, construction and utilization energy, raising memory and property endurance etc..
In recent years, with the increasingly raising of living standard, the health perception of people is more and more stronger, the consumption of health-product market
And purchasing power also constantly increases, particularly herbal health care product contains extremely abundant nutritional ingredient, not only wherein amino
Sour A wide selection of colours and designs, it is deep to be favored by consumer rich in the various trace elements such as potassium, calcium, and vitamin.Fermented type health liquor is not
But containing, to the active nutrient component of the great health-care efficacy of human body, and being produced during the fermentation substantial amounts of in vegetable Chinese herbal medicine
Various nutritional ingredients (such as sugar, protein, essential amino acid), appropriateness, which is drunk, can play preferable health-care effect,
Product as herbal health care field of food or even whole field of health care food most development prospect.
In the popular Schisandra wine processing of in the market, generally made with two ways once：It is yellow with ready-made high spirit
Wine etc. is wine base, adds rose and other feature medicinal materials, passes through high alcohol content drink obtained from immersion；It is mixed with tradition
Brewage process is closed to brewage.Shortcoming is：1, Alcohol degree is high, and the consumer group is subject to certain restrictions；2, in fermentation process once
Dipping, most of fruit of Chinese magnoliavine active principle is lost in the skin slag after fermentation ends；3, once soaked due to being used in fermentation process
Carry, the amount for adding water is more, causes final wine body color shallower, finished product class indifference.
These technological deficiencies existed for prior art, the present inventor is summarizing the basis of prior art, by a large amount of
Experimental study and analysis, complete the present invention finally.
【The content of the invention】
[technical problem to be solved]
It is an object of the invention to provide a kind of health care wine of Chinese magnoliaving.
It is a further object to provide the production method of the health care wine of Chinese magnoliaving.
[technical scheme]
The present invention is achieved through the following technical solutions.
The present invention relates to a kind of production method of health care wine of Chinese magnoliaving.
The production method comprises the steps：
A, fruit of Chinese magnoliavine pretreatment
Carpopodium is removed, from without rotten, rotten ripe fructus schisandrae fruit sterile water wash, then with by weight
0.01~0.03% potassium metabisulfite water solution cycle is rinsed well；
B, extraction
According to by kilogram in terms of schisandra fruit：By kilogram in terms of sterilized water：Pectase in gram：The quality of amylase in gram
Than for 1：1.2~1.8：2.0~3.0：0.5~1.0, schisandra fruit that step A is cleaned up, sterilized water, pectase with
Amylase is mixed and is placed in lucifuge closed container, is extracted 7.5~8.5h under conditions of 30~35 DEG C of temperature and stirring, is obtained five
Taste extract；
C, fermentation
The obtained fruit of Chinese magnoliavine extracts of step B are sent in the first fermentation tank, added 9.5 in terms of fruit of Chinese magnoliavine extract weight
~10.5% white granulated sugar, is mixed, and is then 1.5~2.0Kg activated yeast mixtures according to fruit of Chinese magnoliavine extract per ton, toward containing the sugared five tastes
Activated yeast mixture is added in sub- extract, open 1~2h of tank switching for the first time is then carried out, and carried out at 18~25 DEG C of temperature
Ferment for the first time, until the proportion of first time zymotic fluid is reduced to less than 1.020；Then first time fermented supernatant fluid is siphoned into
In second fermentation tank, while toward addition in the first fermentation tank and siphon supernatant volume identical sterilized water, being uniformly mixed so as to obtain first
Secondary fermentation residue material；
Again toward adding 9.5~10.5% white sands in terms of first time fermentation residue material weight in first time fermentation residue material
Sugar, is mixed, and then carries out second open 1~2h of tank switching, and is carried out second at 18~25 DEG C of temperature and fermented, Zhi Dao
The proportion of secondary fermentation liquid is reduced to less than 1.040, then second of fermented supernatant fluid is siphoned into the 3rd fermentation tank；It is simultaneously past
Added and siphon supernatant volume identical sterilized water in first fermentation tank, be uniformly mixed so as to obtain second of fermentation residue material；
Then, toward adding in second of fermentation residue material 5.5 in terms of second of fermentation residue material weight~
6.5% white granulated sugar, 0.2%~0.4% food-grade citric acid and 0.2~0.3% fermentation assistant DAP (ammonium dihydrogen phosphate), are mixed,
Carry out the open 1~2h of tank switching of third time again, and third time fermentation is carried out at 18~25 DEG C of temperature, until third time zymotic fluid
Proportion reach 1.000~1.028；
2~3 days after open for the first time pour in down a chimney, added toward the first time fermented supernatant fluid in the second fermentation tank with first
The secondary white granulated sugar of supernatant weight of material meter 7.5~9.0%, carries out feeding glucose fermentation, until the zymotic fluid at 18~25 DEG C of temperature
Proportion reach 1.000~1.028；Meanwhile, added toward second of fermented supernatant fluid in the 3rd fermentation tank with second of supernatant
The white granulated sugar of liquid weight of material meter 2.5~3.5%, carries out feeding glucose fermentation, until the proportion of the zymotic fluid at 18~25 DEG C of temperature
Reach 1.000~1.028；
Then, by the fermentation of the third time zymotic fluid, the zymotic fluid of the second fermentation tank and the 3rd fermentation tank of the first fermentation tank
Liquid merges, and addition potassium metabisulfite terminates fermentation, then adds sodium carbonate and cyclodextrine, is carried out at 35~45 DEG C of temperature
Closed pours in down a chimney 0.5~1.0h, then stands 2.5~3.5h, is separated by filtration, sterilizing, obtains described health care wine of Chinese magnoliaving.
A preferred embodiment of the invention, in stepb, described pectase is enzyme activity for 3000~
The 10000U/g compound pectases of PECTINEX BE XXL, EX-V types pectase, IEXTRAZYME types pectase, NOZYME
Type pectase or C-MAX type pectases；Described amylase is the middle temperature amylase that enzyme activity is 2000~6000U/g.
According to another preferred embodiment of the present invention, in step C, described activated yeast mixture is by selected from R-
Yeast, white granulated sugar and the water of HST types saccharomyces cerevisiae, BDX or RC212 are according to mass ratio 1:0.8~1.2:8~12 compositions.This
Another preferred embodiment of invention, white granulated sugar is soluble in water, and its temperature is adjusted to 36~38 DEG C, then add
Yeast, stirring stands 15~30min, obtains described activated yeast mixture.
According to another preferred embodiment of the present invention, in step C, the mode for terminating fermentation is according to every liter of fermentation
Liquid adds 0.15~0.18g potassium metabisulfites, while carrying out cooling processing immediately, you can terminate fermentation.
According to another preferred embodiment of the present invention, in step C, the addition of the cyclodextrine is every liter of conjunction
And zymotic fluid is 1.0~1.2g cyclodextrines, the amount of addition calcium carbonate is to adjust fruit of Chinese magnoliavine former wine pH value to 3.8~4.2 institutes
The amount needed.
According to another preferred embodiment of the present invention, in step C, described being separated by filtration is first to use diatomite
Filter is filtered, and is then filtered using the flame filter press for being sequentially arranged with 0.45 μm and 0.22 μm cardboard.
According to another preferred embodiment of the present invention, in step C, described sterilizing is existed using pasteurization machine
The temperature of wine liquid is increased into 72~76 DEG C in 20s to be sterilized.
The invention further relates to produce obtained health care wine of Chinese magnoliaving using the production method.
According to another preferred embodiment of the present invention, described health care wine of Chinese magnoliaving has following characteristics：
The present invention is described in more detail below.
The present invention relates to a kind of production method of health care wine of Chinese magnoliaving.
The production method comprises the steps：
A, fruit of Chinese magnoliavine pretreatment
Carpopodium is removed, from non-rot ripe fructus schisandrae fruit sterile water wash, then with by weight
0.01~0.03% potassium metabisulfite water solution cycle is rinsed well；
In the present invention, the main function of potassium metabisulfite is sterilization.
In this step, potassium metabisulfite solution concentration is 0.01~0.03%, if Schisandra fruit real mass is not good,
The concentration of raising potassium metabisulfite that then can be suitably, but no more than 0.03%, the startup of excessive concentration influence fermentation,
It will also result in fruit of Chinese magnoliavine wine liquid lighter simultaneously.
B, extraction
According to by kilogram in terms of schisandra fruit：By kilogram in terms of sterilized water：Pectase in gram：The quality of amylase in gram
Than for 1：1.2~1.8：2.0~3.0：0.5~1.0, schisandra fruit that step A is cleaned up, sterilized water, pectase with
Amylase is mixed and is placed in lucifuge closed container, is extracted 7.5~8.5h under conditions of 30~35 DEG C of temperature and stirring, is obtained five
Taste extract；
Pectase be it is a kind of can decompose the multienzyme complex of pectin, generally include protopectinase, pectinesterase hydrolase,
Pectinesterase.Natural fruit colloid changes into water dissolvable pectin in the presence of protopectinase；Pectin is by pectinesterase hydrolase
Methyl esters group is removed in catalysis, generates pectic acid；Pectic acid is through pectinesterase degraded generation galacturonic acid.
In this step, the main function of the pectase used is the crushing juice rate for improving the fruit of Chinese magnoliavine.
The pectase that the present invention is used is PECTINEX BEXXL types pectase, the EX-V that enzyme activity is 3000~10000U/g
Type pectase, IEXTRAZYME types pectase, NOZYME types pectase or C-MAX type pectases；They are all in the market
The product of sale, the pectase for example sold by Shanghai Jie Tu industrial and trading companies with trade name pectinaseEX-V.
The amylase that the present invention is used is the middle temperature amylase that enzyme activity is 2000~6000U/g, and it is to sell in the market
The product sold, such as by Wuhan Hong Xinkang Fine Chemical Co., Ltd with the product of the middle temperature amylase sale of trade name.
In the present invention, every kilogram of schisandra fruit uses 2.0~3.0g pectases, if the amount of pectase is higher than
3.0g, then can increase pectase usage amount, increase cost, if the amount of pectase is less than 2.0g, can cause fruit of Chinese magnoliavine juice
Rate not enough, causes raw material availability to reduce.
Similarly, every kilogram of schisandra fruit uses 0.5~1.0g amylase, if the amount of amylase is higher than 1.0g,
On the one hand the waste of resource can be caused, the perfume (or spice) of the color of Schisandra wine is on the other hand influenceed due to the color and smell of amylase
Gas, if the amount of amylase is less than 0.5g, can cause fruit of Chinese magnoliavine wine liquid clarifying effect undesirable, increase siphon juice difficulty.
In the presence of the tangible pectase of described Schisandra fruit and amylase under conditions of 30~35 DEG C of temperature and stirring
Extract 7.5~8.5h.If its enzyme processing time is 7.5~8.5h, and its ferment treatment temperature exceedes this scope, then can cause
Enzymatic activity can be reduced.Similarly, if its ferment treatment temperature is 30~35 DEG C, and enzyme processing time exceedes this scope, then
On the one hand the possibility of fruit of Chinese magnoliavine microbiological contamination again can be increased, enzymolysis processing not exclusively or overtreating, can all influence its product
Quality.
The food-grade citric acid and potassium metabisulfite that the present invention is used all are the products sold in the market, for example by
The food-grade citric acid that Shanghai Jie Tu Trade Co., Ltd.s are sold with trade name citric acid；By Shanghai Jie Tu Trade Co., Ltd.s with
The potassium metabisulfite of trade name potassium metabisulfite sale.
The light resistant container that the present invention is used is, for example, stainless steel pot for solvent extraction or stainless steel ageing tank, and they are all existing markets
The product of upper sale, the lucifuge closed container for example sold by Langfang Ao Sen stainless steels company with trade name stainless steel pot for solvent extraction.
Fruit of Chinese magnoliavine extract is pumped into fermentation tank by the step using pulp pump, on the one hand realizes fruit of Chinese magnoliavine extract
Transfer, on the other hand the fruit of Chinese magnoliavine is crushed, so can both realize broken purpose, avoid again by pulp pump stator and rotor
Contact of the fruit of Chinese magnoliavine with oxygen.
The food-grade pulp pump that the present invention is used is the product sold in the market, is, for example, to be made wine by the general field in Qinhuangdao
The product that Technology Co., Ltd. is sold with trade name pulp pump.
C, fermentation
The obtained fruit of Chinese magnoliavine extracts of step B are sent in the first fermentation tank, added 9.5 in terms of fruit of Chinese magnoliavine extract weight
~10.5% white granulated sugar, is mixed, and is then 1.5~2.0Kg activated yeast mixtures according to fruit of Chinese magnoliavine extract per ton, toward containing the sugared five tastes
Activated yeast mixture is added in sub- extract, open 1~2h of tank switching for the first time is then carried out, and carried out at 18~25 DEG C of temperature
Ferment for the first time, until the proportion of first time zymotic fluid is reduced to less than 1.020；Then first time fermented supernatant fluid is siphoned into
In second fermentation tank, while toward addition in the first fermentation tank and siphon supernatant volume identical sterilized water, being uniformly mixed so as to obtain first
Secondary fermentation residue material；
Wherein, described activated yeast mixture is by yeast, white granulated sugar selected from R-HST types saccharomyces cerevisiae, BDX or RC212
With water according to mass ratio 1:0.8~1.2:8~12 compositions.Such as R-HST types saccharomyces cerevisiae is limited by the outstanding rabbit industry and trade in Shanghai
The product that company is sold with trade name yeast R-HST.
It is according to the present invention, white granulated sugar is soluble in water, and its temperature is adjusted to 36~38 DEG C, yeast is then added,
Stirring, stands 15~30min, obtains described activated yeast mixture.
In the present invention, using activated yeast mixture without directly using yeast main reason is that broth temperature is low, ferment
Mother's activation is difficult, and then fermentation period extends, the possibility that increase fermentation is terminated.
The adding method of activated yeast mixture：A small amount of zymotic fluid is added into activated yeast mixture several times, makes activated yeast
The temperature drop of liquid is less than 5 DEG C, and when the temperature of zymotic fluid in the temperature and fermentation tank of activated yeast is close, best temperature difference is small
In 5 DEG C, whole activated yeast mixtures is added in fermentation tank, and carry out open pour in down a chimney.
Then, toward adding 9.5~10.5% in terms of first time fermentation residue material weight in first time fermentation residue material
White granulated sugar, is mixed, and then carries out second open 1~2h of tank switching, and is carried out second at 18~25 DEG C of temperature and fermented, directly
Proportion to second of zymotic fluid is reduced to less than 1.040, then second of fermented supernatant fluid is siphoned into the 3rd fermentation tank；Together
When toward add in the first fermentation tank with siphon supernatant volume identical sterilized water, be uniformly mixed so as to obtain second of fermentation residue material；
Then, toward adding in second of fermentation residue material 5.5 in terms of second of fermentation residue material weight~
6.5% white granulated sugar, 0.2%~0.4% food-grade citric acid and 0.2~0.3%DAP (ammonium dihydrogen phosphate), are mixed, then carry out the
Three open 1~2h of tank switching, and third time fermentation is carried out at 18~25 DEG C of temperature, until the proportion of third time zymotic fluid reaches
To 1.000~1.028；
2~3 days after open for the first time pour in down a chimney, added toward the first time fermented supernatant fluid in the second fermentation tank with first
The secondary white granulated sugar of supernatant weight of material meter 7.5~9.0%, carries out feeding glucose fermentation, until the zymotic fluid at 18~25 DEG C of temperature
Proportion reach 1.000~1.028；Meanwhile, added toward second of fermented supernatant fluid in the 3rd fermentation tank with second of supernatant
The white granulated sugar of liquid weight of material meter 2.5~3.5%, carries out feeding glucose fermentation, until the proportion of the zymotic fluid at 18~25 DEG C of temperature
Reach 1.000~1.028；
Then, by the fermentation of the third time zymotic fluid, the zymotic fluid of the second fermentation tank and the 3rd fermentation tank of the first fermentation tank
Liquid merges, and addition potassium metabisulfite terminates fermentation, then adds sodium carbonate and cyclodextrine, is carried out at 35~45 DEG C of temperature
Closed pours in down a chimney 0.5~1.0h, then stands 2.5~3.5h, is separated by filtration, sterilizing, obtains described health care wine of Chinese magnoliaving.
The round that the present invention is used is the product sold in the market, such as by Langfang Ao Sengang aluminium vessels company
The product sold with trade name fruit wine fermentation tank
According to the present invention, the mode for terminating fermentation is to merge 0.15~0.18g of zymotic fluid addition according to every liter to lay particular stress on sulfurous
Sour potassium, while carrying out cooling processing immediately, you can terminate fermentation.
In this step, the effect of addition cyclodextrine is can both to have removed peculiar smell and bitter taste in the fruit of Chinese magnoliavine simultaneously
Pigment can also be protected.The addition of cyclodextrine is every liter and merges zymotic fluid for 1.0~1.2g cyclodextrines.If ring-type is pasted
When the addition of essence exceedes the scope, then do not reach the purpose for removing peculiar smell, also affect the quality of wine in itself.
The effect of addition calcium carbonate is the pH value for adjusting former wine, reaches the purpose of deacidification.The amount for adding calcium carbonate is to close
And the pH of zymotic fluid is adjusted to 3.8~4.2 amount.
According to the present invention, described being separated by filtration is first to be filtered using diatomite filter, is then filled successively using use
The flame filter press for having 0.45 μm and 0.22 μm cardboard is filtered.Diatomite filter and flame filter press that the present invention is used
All it is the product sold in the market, such as by Xinxiang Zhong Tian Mechanology Inc. with the horizontal diatomite filter of trade name or sale
Diatomite filter；The flame filter press sold by Xinxiang Zhong Tian Mechanology Inc. with trade name 400*400 flame filter presses.
In this step, described sterilizing be the temperature of wine liquid is increased to 72 in 20s using pasteurization machine~
76 DEG C are sterilized.
The invention further relates to produce obtained health Schisandra wine using the production method.According to national standard QB/T
2758-2005《Fermented wine sanitary standard》Detection, described Schisandra wine has following characteristics：
[beneficial effect]
Compared with prior art, the present invention has following beneficial effects：
The present invention is former by the multiple batches of fermentation of schisandra fruit, obtaining quality, taste, the different health liquor of alcoholic strength
Material recycling, fruit of Chinese magnoliavine internal functionality material utilization is high, the economic benefit of Schisandra wine is improved above cost, together
When this wine be adapted to different crowd different taste, improve market coverage face.
Carbon dioxide low temperature dipping is used in brewing process, the leaching of the bitter taste material in dipping process is effectively controlled
Go out, while having completely cut off oxygen there is provided anaerobic metabolism environment, improve the fragrance of the fruit of Chinese magnoliavine.
By carbonic acid Sodium chemistry deacidification and the de- hardship of cyclodextrine, the mouthfeel of finished product wine liquid is improved, makes the fruit of Chinese magnoliavine this life tool
Some bitterness sense reductions, sweet and sour taste.
Using repeatedly a small amount of sugaring in brewing process, to meet the demand of fermentation, major advantage is disposable sugaring first,
Due to sugared excessive concentration, the fermentation rate of yeast is had a strong impact on；Repeatedly sugaring of the invention can avoid this phenomenon from occurring so that
It is gentle that speed is brewageed in whole fermentation process；Next to that disposable sugaring, causes fermentating liquid volume to increase ratio greatly, and stirring
Uniform difficult, white granulated sugar sinks to the bottom phenomenon than more serious；Repeatedly sugaring of the invention can avoid the generation of several problems of the above.
Health care wine of Chinese magnoliaving of the present invention impregnates with traditional high wine, allocates obtained Schisandra wine and compares, nutritious,
Color is vivid, and the smell of fruits is very sweet, agreeably sweet, while reducing the bitterness of the fruit of Chinese magnoliavine in itself, product wine degree is moderate, suitable population
Extensively.The Schisandra wine that the present invention is obtained can be drunk with the rocks, or iced be drunk (suitable 2-4 DEG C of temperature of drink).
Raw material of the present invention is easy to get and utilization rate is high, and technique is simple, it is easy to industrialized production.
【Embodiment】
The present invention is will be better understood that by following embodiments.
Embodiment 1:Produce the health care wine of Chinese magnoliaving of the present invention
The implementation steps of the embodiment are as follows：
A, fruit of Chinese magnoliavine pretreatment
Carpopodium is removed, from non-rot ripe fructus schisandrae fruit sterile water wash, then with by weight
0.02% potassium metabisulfite water solution cycle is rinsed well；
B, extraction
According to by kilogram in terms of schisandra fruit：By kilogram in terms of sterilized water：Pectase in gram：The quality of amylase in gram
Than for 1：1.6：2.0：0.7, schisandra fruit that step A is cleaned up, sterilized water, by Shanghai Jie Tu industrial and trading companies with commodity
The enzyme activity 3000U/g pectases of name pectinaseEX-V sale are formed sediment with Wuhan Hong Xinkang Fine Chemical Co., Ltd with the middle temperature of trade name
The middle temperature amylase of enzyme activity 6000U/g of powder enzyme sale mixes to be placed in be extracted by Langfang Ao Sen stainless steels company with trade name stainless steel
In the lucifuge closed container of tank sale, 7.5h is extracted under conditions of 32 DEG C of temperature and stirring, fruit of Chinese magnoliavine extract is obtained；
C, fermentation
Prepare activated yeast mixture：According to Shanghai Jie Tu Trade Co., Ltd.s sell R-HST types saccharomyces cerevisiae, white granulated sugar with
The mass ratio 1 of water:1.0:8, white granulated sugar is soluble in water, and its temperature is adjusted to 36 DEG C, yeast is then added, is stirred,
20min is stood, described activated yeast mixture is obtained.
The obtained fruit of Chinese magnoliavine extracts of step B are sent in the first fermentation tank, added in terms of fruit of Chinese magnoliavine extract weight
9.8% white granulated sugar, is mixed, and is then 1.8Kg activated yeast mixtures according to fruit of Chinese magnoliavine extract per ton, toward containing sugared fruit of Chinese magnoliavine extract
Middle addition activated yeast mixture, then carries out open tank switching 1.4h for the first time, and carries out first time fermentation at 20 DEG C of temperature, directly
Proportion to first time zymotic fluid is reduced to less than 1.020；Then first time fermented supernatant fluid is siphoned into the second fermentation tank,
Simultaneously toward addition in the first fermentation tank and siphon supernatant volume identical sterilized water, first time fermentation residue is uniformly mixed so as to obtain
Material；
Again toward 9.5% white granulated sugar in terms of first time fermentation residue material weight is added in first time fermentation residue material, mix
It is even, then carry out second open tank switching 1.0h, and second carried out at 20 DEG C of temperature fermenting, until second of zymotic fluid
Proportion be reduced to less than 1.040, then second of fermented supernatant fluid is siphoned into the 3rd fermentation tank；Simultaneously toward the first fermentation tank
Middle addition and siphon supernatant volume identical sterilized water, are uniformly mixed so as to obtain second of fermentation residue material；
Then, it is white toward adding in terms of second of fermentation residue material weight 5.8% in second of fermentation residue material
Granulated sugar, 0.2% food-grade citric acid and 0.2% fermentation assistant DAP (ammonium dihydrogen phosphate), are mixed, then are carried out open for the third time
Tank switching 1.4h, and third time fermentation is carried out at 20 DEG C of temperature, until the proportion of third time zymotic fluid reaches 1.000；
2 days after open for the first time pour in down a chimney, added toward the first time fermented supernatant fluid in the second fermentation tank with for the first time
The white granulated sugar of supernatant weight of material meter 8.2%, carries out feeding glucose fermentation, until the proportion of the zymotic fluid reaches at 20 DEG C of temperature
1.000；Meanwhile, added toward second of fermented supernatant fluid in the 3rd fermentation tank 2.5% in terms of second of supernatant weight of material
White granulated sugar, carries out feeding glucose fermentation, until the proportion of the zymotic fluid reaches 1.010 at 20 DEG C of temperature；
Then, by the fermentation of the third time zymotic fluid, the zymotic fluid of the second fermentation tank and the 3rd fermentation tank of the first fermentation tank
Liquid merges, and it is that 0.15g potassium metabisulfites add potassium metabisulfite to merge zymotic fluid according to every liter, while being cooled immediately
Processing terminates fermentation, then adds sodium carbonate, and the pH for merging zymotic fluid is adjusted to 3.8, and is according to every liter of merging zymotic fluid
1.0g cyclodextrines add cyclodextrine, and carrying out closed at 38 DEG C of temperature after mixing pours in down a chimney 0.5h, then stands 3.2h, then
Filtered, then made using the diatomite filter sold by Xinxiang Zhong Tian Mechanology Inc. with the horizontal diatomite filter of trade name
The flame filter press sold with Xinxiang Zhong Tian Mechanology Inc. with trade name 400*400 flame filter presses is filtered, the sheet frame mistake
Filter is sequentially arranged with 0.45 μm and 0.22 μm of cardboard, and the temperature of wine liquid then is increased into 73 in 20s using pasteurization machine
DEG C sterilized, obtain described health care wine of Chinese magnoliaving.
The health care wine of Chinese magnoliaving that the embodiment is prepared is according to national standard QB/T2758-2005《Fermented wine health mark
It is accurate》Detected, its result is as follows：
Embodiment 2:Produce the health care wine of Chinese magnoliaving of the present invention
The implementation steps of the embodiment are as follows：
A, fruit of Chinese magnoliavine pretreatment
Carpopodium is removed, from non-rot ripe fructus schisandrae fruit sterile water wash, then with by weight
0.01% potassium metabisulfite water solution cycle is rinsed well；
B, extraction
According to by kilogram in terms of schisandra fruit：By kilogram in terms of sterilized water：Pectase in gram：The quality of amylase in gram
Than for 1：1.2：2.6：0.5, schisandra fruit that step A is cleaned up, sterilized water, by Shanghai Jie Tu industrial and trading companies with commodity
The enzyme activity 8000U/g pectases of name pectinaseEX-V sale are formed sediment with Wuhan Hong Xinkang Fine Chemical Co., Ltd with the middle temperature of trade name
The middle temperature amylase of enzyme activity 3500U/g of powder enzyme sale mixes to be placed in be extracted by Langfang Ao Sen stainless steels company with trade name stainless steel
In the lucifuge closed container of tank sale, 7.8h is extracted under conditions of 30 DEG C of temperature and stirring, fruit of Chinese magnoliavine extract is obtained；
C, fermentation
Prepare activated yeast mixture：According to Shanghai Jie Tu Trade Co., Ltd.s sell R-HST types saccharomyces cerevisiae, white granulated sugar with
The mass ratio 1 of water:0.8:10, white granulated sugar is soluble in water, and its temperature is adjusted to 38 DEG C, yeast is then added, is stirred,
15min is stood, described activated yeast mixture is obtained.
The obtained fruit of Chinese magnoliavine extracts of step B are sent in the first fermentation tank, added in terms of fruit of Chinese magnoliavine extract weight
9.5% white granulated sugar, is mixed, and is then 1.5Kg activated yeast mixtures according to fruit of Chinese magnoliavine extract per ton, toward containing sugared fruit of Chinese magnoliavine extract
Middle addition activated yeast mixture, then carries out open tank switching 1.0h for the first time, and carries out first time fermentation at 18 DEG C of temperature, directly
Proportion to first time zymotic fluid is reduced to less than 1.020；Then first time fermented supernatant fluid is siphoned into the second fermentation tank,
Simultaneously toward addition in the first fermentation tank and siphon supernatant volume identical sterilized water, first time fermentation residue is uniformly mixed so as to obtain
Material；
Again toward 9.8% white granulated sugar in terms of first time fermentation residue material weight is added in first time fermentation residue material, mix
It is even, then carry out second open tank switching 1.2h, and second carried out at 18 DEG C of temperature fermenting, until second of zymotic fluid
Proportion be reduced to less than 1.040, then second of fermented supernatant fluid is siphoned into the 3rd fermentation tank；Simultaneously toward the first fermentation tank
Middle addition and siphon supernatant volume identical sterilized water, are uniformly mixed so as to obtain second of fermentation residue material；
Then, it is white toward adding in terms of second of fermentation residue material weight 5.5% in second of fermentation residue material
Granulated sugar, 0.3% food-grade citric acid and 0.3% fermentation assistant DAP, are mixed, then carry out the open tank switching 1.0h of third time, and
Third time fermentation is carried out at 18 DEG C of temperature, until the proportion of third time zymotic fluid reaches 1.010；
3 days after open for the first time pour in down a chimney, added toward the first time fermented supernatant fluid in the second fermentation tank with for the first time
The white granulated sugar of supernatant weight of material meter 7.5%, carries out feeding glucose fermentation, until the proportion of the zymotic fluid reaches at 18 DEG C of temperature
1.028；Meanwhile, added toward second of fermented supernatant fluid in the 3rd fermentation tank 2.8% in terms of second of supernatant weight of material
White granulated sugar, carries out feeding glucose fermentation, until the proportion of the zymotic fluid reaches 1.020 at 18 DEG C of temperature；
Then, by the fermentation of the third time zymotic fluid, the zymotic fluid of the second fermentation tank and the 3rd fermentation tank of the first fermentation tank
Liquid merges, and it is that 0.16g potassium metabisulfites add potassium metabisulfite to merge zymotic fluid according to every liter, while being cooled immediately
Processing terminates fermentation, then adds sodium carbonate, and the pH for merging zymotic fluid is adjusted to 4.2, and is according to every liter of merging zymotic fluid
1.2g cyclodextrines add cyclodextrine, and carrying out closed at 35 DEG C of temperature after mixing pours in down a chimney 0.7h, then stands 2.5h, then
Filtered, then made using the diatomite filter sold by Xinxiang Zhong Tian Mechanology Inc. with the horizontal diatomite filter of trade name
The flame filter press sold with Xinxiang Zhong Tian Mechanology Inc. with trade name 400*400 flame filter presses is filtered, the sheet frame mistake
Filter is sequentially arranged with 0.45 μm and 0.22 μm of cardboard, and the temperature of wine liquid then is increased into 72 in 20s using pasteurization machine
DEG C sterilized, obtain described health care wine of Chinese magnoliaving.
The health care wine of Chinese magnoliaving that the embodiment is prepared is according to national standard QB/T2758-2005《Fermented wine health mark
It is accurate》Detected, its result is as follows：
Embodiment 3:Produce the health care wine of Chinese magnoliaving of the present invention
The implementation steps of the embodiment are as follows：
A, fruit of Chinese magnoliavine pretreatment
Carpopodium is removed, from non-rot ripe fructus schisandrae fruit sterile water wash, then with by weight
0.03% potassium metabisulfite water solution cycle is rinsed well；
B, extraction
According to by kilogram in terms of schisandra fruit：By kilogram in terms of sterilized water：Pectase in gram：The quality of amylase in gram
Than for 1：1.4：3.0：0.9, schisandra fruit that step A is cleaned up, sterilized water, by Shanghai Jie Tu industrial and trading companies with commodity
The enzyme activity 10000U/g pectases of name pectinaseEX-V sale are with Wuhan Hong Xinkang Fine Chemical Co., Ltd with the middle temperature of trade name
The middle temperature amylase of enzyme activity 2000U/g of amylase sale mixes to be placed in be soaked by Langfang Ao Sen stainless steels company with trade name stainless steel
In the lucifuge closed container for proposing tank sale, 8.5h is extracted under conditions of 35 DEG C of temperature and stirring, fruit of Chinese magnoliavine extract is obtained；
C, fermentation
Prepare activated yeast mixture：According to Shanghai Jie Tu Trade Co., Ltd.s sell R-HST types saccharomyces cerevisiae, white granulated sugar with
The mass ratio 1 of water:1.2:10, white granulated sugar is soluble in water, and its temperature is adjusted to 36 DEG C, yeast is then added, is stirred,
30min is stood, described activated yeast mixture is obtained.
The obtained fruit of Chinese magnoliavine extracts of step B are sent in the first fermentation tank, added in terms of fruit of Chinese magnoliavine extract weight
10.5% white granulated sugar, is mixed, and is then 2.0Kg activated yeast mixtures according to fruit of Chinese magnoliavine extract per ton, toward containing sugared fruit of Chinese magnoliavine extraction
Activated yeast mixture is added in thing, open tank switching 2.0h for the first time is then carried out, and first time fermentation is carried out at 25 DEG C of temperature,
Until the proportion of first time zymotic fluid is reduced to less than 1.020；Then first time fermented supernatant fluid is siphoned into the second fermentation tank
In, while toward addition in the first fermentation tank and siphon supernatant volume identical sterilized water, being uniformly mixed so as to obtain fermentation residual for the first time
Material；
Again toward 10.2% white granulated sugar in terms of first time fermentation residue material weight is added in first time fermentation residue material, mix
It is even, then carry out second open tank switching 2.0h, and second carried out at 25 DEG C of temperature fermenting, until second of zymotic fluid
Proportion be reduced to less than 1.040, then second of fermented supernatant fluid is siphoned into the 3rd fermentation tank；Simultaneously toward the first fermentation tank
Middle addition and siphon supernatant volume identical sterilized water, are uniformly mixed so as to obtain second of fermentation residue material；
Then, it is white toward adding in terms of second of fermentation residue material weight 6.5% in second of fermentation residue material
Granulated sugar, 0.4% food-grade citric acid and 0.2% fermentation assistant DAP, are mixed, then carry out the open tank switching 1.8h of third time, and
Third time fermentation is carried out at 25 DEG C of temperature, until the proportion of third time zymotic fluid reaches 1.018；
2 days after open for the first time pour in down a chimney, added toward the first time fermented supernatant fluid in the second fermentation tank with for the first time
The white granulated sugar of supernatant weight of material meter 9.0%, carries out feeding glucose fermentation, until the proportion of the zymotic fluid reaches at 25 DEG C of temperature
1.010；Meanwhile, added toward second of fermented supernatant fluid in the 3rd fermentation tank 3.2% in terms of second of supernatant weight of material
White granulated sugar, carries out feeding glucose fermentation, until the proportion of the zymotic fluid reaches 1.000 at 25 DEG C of temperature；
Then, by the fermentation of the third time zymotic fluid, the zymotic fluid of the second fermentation tank and the 3rd fermentation tank of the first fermentation tank
Liquid merges, and it is that 0.18g potassium metabisulfites add potassium metabisulfite to merge zymotic fluid according to every liter, while being cooled immediately
Processing terminates fermentation, then adds sodium carbonate, and the pH for merging zymotic fluid is adjusted to 4.0, and is according to every liter of merging zymotic fluid
1.0g cyclodextrines add cyclodextrine, and carrying out closed under temperature 45 C after mixing pours in down a chimney 0.8h, then stands 3.5h, then
Filtered, then made using the diatomite filter sold by Xinxiang Zhong Tian Mechanology Inc. with the horizontal diatomite filter of trade name
The flame filter press sold with Xinxiang Zhong Tian Mechanology Inc. with trade name 400*400 flame filter presses is filtered, the sheet frame mistake
Filter is sequentially arranged with 0.45 μm and 0.22 μm of cardboard, and the temperature of wine liquid then is increased into 76 in 20s using pasteurization machine
DEG C sterilized, obtain described health care wine of Chinese magnoliaving.
The health care wine of Chinese magnoliaving that the embodiment is prepared is according to national standard QB/T2758-2005《Fermented wine health mark
It is accurate》Detected, its result is as follows：
Embodiment 4:Produce the health care wine of Chinese magnoliaving of the present invention
The implementation steps of the embodiment are as follows：
A, fruit of Chinese magnoliavine pretreatment
Carpopodium is removed, from non-rot ripe fructus schisandrae fruit sterile water wash, then with by weight
0.02% potassium metabisulfite water solution cycle is rinsed well；
B, extraction
According to by kilogram in terms of schisandra fruit：By kilogram in terms of sterilized water：Pectase in gram：The quality of amylase in gram
Than for 1：1.8：2.2：1.0, schisandra fruit that step A is cleaned up, sterilized water, by Shanghai Jie Tu industrial and trading companies with commodity
The enzyme activity 6000U/g pectases of name pectinaseEX-V sale are formed sediment with Wuhan Hong Xinkang Fine Chemical Co., Ltd with the middle temperature of trade name
The middle temperature amylase of enzyme activity 4800U/g of powder enzyme sale mixes to be placed in be extracted by Langfang Ao Sen stainless steels company with trade name stainless steel
In the lucifuge closed container of tank sale, 8.2h is extracted under conditions of 34 DEG C of temperature and stirring, fruit of Chinese magnoliavine extract is obtained；
C, fermentation
Prepare activated yeast mixture：According to Shanghai Jie Tu Trade Co., Ltd.s sell R-HST types saccharomyces cerevisiae, white granulated sugar with
The mass ratio 1 of water:1.1:12, white granulated sugar is soluble in water, and its temperature is adjusted to 38 DEG C, yeast is then added, is stirred,
25min is stood, described activated yeast mixture is obtained.
The obtained fruit of Chinese magnoliavine extracts of step B are sent in the first fermentation tank, added in terms of fruit of Chinese magnoliavine extract weight
10.2% white granulated sugar, is mixed, and is then 1.6Kg activated yeast mixtures according to fruit of Chinese magnoliavine extract per ton, toward containing sugared fruit of Chinese magnoliavine extraction
Activated yeast mixture is added in thing, open tank switching 1.8h for the first time is then carried out, and first time fermentation is carried out at 22 DEG C of temperature,
Until the proportion of first time zymotic fluid is reduced to less than 1.020；Then first time fermented supernatant fluid is siphoned into the second fermentation tank
In, while toward addition in the first fermentation tank and siphon supernatant volume identical sterilized water, being uniformly mixed so as to obtain fermentation residual for the first time
Material；
Again toward 10.5% white granulated sugar in terms of first time fermentation residue material weight is added in first time fermentation residue material, mix
It is even, then carry out second open tank switching 1.6h, and second carried out at 22 DEG C of temperature fermenting, until second of zymotic fluid
Proportion be reduced to less than 1.040, then second of fermented supernatant fluid is siphoned into the 3rd fermentation tank；Simultaneously toward the first fermentation tank
Middle addition and siphon supernatant volume identical sterilized water, are uniformly mixed so as to obtain second of fermentation residue material；
Then, it is white toward adding in terms of second of fermentation residue material weight 6.2% in second of fermentation residue material
Granulated sugar, 0.3% food-grade citric acid and 0.3% indirect fermentation auxiliary agent DAP, are mixed, then carry out the open tank switching 2.0h of third time, and
Third time fermentation is carried out at 22 DEG C of temperature, until the proportion of third time zymotic fluid reaches 1.028；
3 days after open for the first time pour in down a chimney, added toward the first time fermented supernatant fluid in the second fermentation tank with for the first time
The white granulated sugar of supernatant weight of material meter 8.6%, carries out feeding glucose fermentation, until the proportion of the zymotic fluid reaches at 22 DEG C of temperature
1.018；Meanwhile, added toward second of fermented supernatant fluid in the 3rd fermentation tank 3.5% in terms of second of supernatant weight of material
White granulated sugar, carries out feeding glucose fermentation, until the proportion of the zymotic fluid reaches 1.028 at 22 DEG C of temperature；
Then, by the fermentation of the third time zymotic fluid, the zymotic fluid of the second fermentation tank and the 3rd fermentation tank of the first fermentation tank
Liquid merges, and it is that 0.0.17g potassium metabisulfites add potassium metabisulfite to merge zymotic fluid according to every liter, while being dropped immediately
Temperature processing terminates fermentation, then adds sodium carbonate, and the pH for merging zymotic fluid is adjusted to 4.0, and according to every liter of merging zymotic fluid
Cyclodextrine is added for 1.2g cyclodextrines, carrying out closed at 42 DEG C of temperature after mixing pours in down a chimney 1.0h, then stands 2.8h, connects
And filtered using the diatomite filter sold by Xinxiang Zhong Tian Mechanology Inc. with the horizontal diatomite filter of trade name, then
The flame filter press sold using Xinxiang Zhong Tian Mechanology Inc. with trade name 400*400 flame filter presses is filtered, the sheet frame
Filter is sequentially arranged with 0.45 μm and 0.22 μm of cardboard, is then increased to the temperature of wine liquid in 20s using pasteurization machine
74 DEG C are sterilized, and obtain described health care wine of Chinese magnoliaving.
The health care wine of Chinese magnoliaving that the embodiment is prepared is according to national standard QB/T2758-2005《Fermented wine health mark
It is accurate》Detected, its result is as follows：
Claims (10)
1. a kind of production method of health care wine of Chinese magnoliaving, it is characterised in that the production method comprises the steps：
A, fruit of Chinese magnoliavine pretreatment
Carpopodium is removed, from non-rot ripe fructus schisandrae fruit sterile water wash, then with by weight 0.01
~0.03% potassium metabisulfite water solution cycle is rinsed well；
B, extraction
According to by kilogram in terms of schisandra fruit：By kilogram in terms of sterilized water：Pectase in gram：The mass ratio of amylase is in gram
1：1.2~1.8：2.0~3.0：0.5~1.0, schisandra fruit, sterilized water, pectase and the starch that step A is cleaned up
Enzyme is mixed and is placed in lucifuge closed container, is extracted 7.5~8.5h under conditions of 30~35 DEG C of temperature and stirring, is obtained the fruit of Chinese magnoliavine
Extract；
C, fermentation
The obtained fruit of Chinese magnoliavine extracts of step B are sent in the first fermentation tank, add 9.5 in terms of fruit of Chinese magnoliavine extract weight~
10.5% white granulated sugar, is mixed, and is then 1.5~2.0Kg activated yeast mixtures according to fruit of Chinese magnoliavine extract per ton, toward containing the sugared fruit of Chinese magnoliavine
Activated yeast mixture is added in extract, open 1~2h of tank switching for the first time is then carried out, and carries out at 18~25 DEG C of temperature the
One time fermentation, until the proportion of first time zymotic fluid is reduced to less than 1.020；Then first time fermented supernatant fluid is siphoned into
In two fermentation tanks, while toward addition in the first fermentation tank and siphon supernatant volume identical sterilized water, being uniformly mixed so as to obtain for the first time
Fermentation residue material；
Again toward adding 9.5~10.5% white granulated sugars in terms of first time fermentation residue material weight in first time fermentation residue material,
Mix, then carry out second open 1~2h of tank switching, and second is carried out at 18~25 DEG C of temperature and ferment, until second
The proportion of secondary zymotic fluid is reduced to less than 1.040, then second of fermented supernatant fluid is siphoned into the 3rd fermentation tank；Simultaneously toward the
Added and siphon supernatant volume identical sterilized water in one fermentation tank, be uniformly mixed so as to obtain second of fermentation residue material；
Then, it is white toward adding in terms of second of fermentation residue material weight 5.5~6.5% in second of fermentation residue material
Granulated sugar, 0.2%~0.4% food-grade citric acid and 0.2~0.3% fermentation assistant DAP, are mixed, then are carried out open for the third time
1~2h of tank switching, and carry out at 18~25 DEG C of temperature third time fermentation, 1.000 are reached until the proportion of third time zymotic fluid~
1.028；
2~3 days after open for the first time pour in down a chimney, added toward the first time fermented supernatant fluid in the second fermentation tank with first time
The white granulated sugar of clear liquid weight of material meter 7.5~9.0%, carries out feeding glucose fermentation, until the ratio of the zymotic fluid at 18~25 DEG C of temperature
Weigh to 1.000~1.028；Meanwhile, added toward second of fermented supernatant fluid in the 3rd fermentation tank with second of supernatant thing
Expect the white granulated sugar of weight meter 2.5~3.5%, feeding glucose fermentation is carried out at 18~25 DEG C of temperature, until the proportion of the zymotic fluid reaches
1.000~1.028；
Then, the zymotic fluid of the third time zymotic fluid, the zymotic fluid of the second fermentation tank and the 3rd fermentation tank of the first fermentation tank is closed
And, addition potassium metabisulfite terminates fermentation, then adds sodium carbonate and cyclodextrine, is carried out at 35~45 DEG C of temperature closed
Formula pours in down a chimney 0.5~1.0h, then stands 2.5~3.5h, is separated by filtration, sterilizing, obtains described health care wine of Chinese magnoliaving.
2. production method according to claim 1, it is characterised in that in stepb, described pectase is that enzyme activity is
3000~10000U/g PECTINEX BE XXL types pectase, EX-V types pectase, IEXTRAZYME types pectase,
NOZYME types pectase or C-MAX type pectases；Described amylase is the middle temperature amylase that enzyme activity is 2000~6000U/g.
3. production method according to claim 1, it is characterised in that in step C, described activated yeast mixture is by selecting
Yeast, white granulated sugar and water from R-HST types saccharomyces cerevisiae, BDX or RC212 is according to mass ratio 1:0.8~1.2:8~12 compositions
's.
4. production method according to claim 3, it is characterised in that in the warm water that white granulated sugar is dissolved in 37 DEG C, and keep
Then its temperature adds yeast in the range of 36~38 DEG C, stirring, stands 15~30min, obtains described activated yeast mixture.
5. production method according to claim 1, it is characterised in that in step C, the mode for terminating fermentation is according to every
Zymotic fluid addition 0.15-0.18g potassium metabisulfites are risen, while carrying out cooling processing immediately, you can terminate fermentation.
6. production method according to claim 1, it is characterised in that in step C, the addition of the cyclodextrine is
It is 1.0~1.2g cyclodextrines that every liter, which merges zymotic fluid, the amount of addition sodium carbonate be fruit of Chinese magnoliavine former wine pH value is adjusted to 3.8~
Amount needed for 4.2.
7. production method according to claim 1, it is characterised in that in step C, described being separated by filtration is first to use
Diatomite filter is filtered to former wine, is then carried out using the flame filter press for being sequentially arranged with 0.45 μm and 0.22 μm cardboard
Filter.
8. production method according to claim 1, it is characterised in that in step C, described sterilizing is killed using Pasteur
The temperature of wine liquid is increased to 72~76 DEG C in 20s and sterilized by bacterium machine.
9. the health care wine of Chinese magnoliaving that the production method production according to any one of claim 1-8 claim is obtained.
10. health care wine of Chinese magnoliaving according to claim 9, it is characterised in that it has following characteristics：
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942378A (en) * | 2010-09-26 | 2011-01-12 | 杜刚 | Method for brewing cherry fruit wine |
| CN103436404A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-alcohol schisandra chinensis health care liquor and preparation method thereof |
| CN104017691A (en) * | 2014-06-15 | 2014-09-03 | 罗中平 | Method for brewing schisandra chinensis fruit wine |
| CN104419608A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Schisandra-chinensis fructus-crataegi wine |
| KR20150053649A (en) * | 2013-11-08 | 2015-05-18 | 홍승희 | Schizandra Makgeolli and Process for Preparation thereof |
-
2015
- 2015-12-23 CN CN201510974895.3A patent/CN105420023B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942378A (en) * | 2010-09-26 | 2011-01-12 | 杜刚 | Method for brewing cherry fruit wine |
| CN103436404A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-alcohol schisandra chinensis health care liquor and preparation method thereof |
| CN104419608A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Schisandra-chinensis fructus-crataegi wine |
| KR20150053649A (en) * | 2013-11-08 | 2015-05-18 | 홍승희 | Schizandra Makgeolli and Process for Preparation thereof |
| CN104017691A (en) * | 2014-06-15 | 2014-09-03 | 罗中平 | Method for brewing schisandra chinensis fruit wine |
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