CN105838528A - Loquat beer brewing method - Google Patents
Loquat beer brewing method Download PDFInfo
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- CN105838528A CN105838528A CN201610411074.3A CN201610411074A CN105838528A CN 105838528 A CN105838528 A CN 105838528A CN 201610411074 A CN201610411074 A CN 201610411074A CN 105838528 A CN105838528 A CN 105838528A
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- loquat
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
Abstract
The invention relates to the technical field of wine preparation, and specifically to a loquat beer brewing method. The loquat beer brewing method comprises the following steps: step A of loquat juice preparation: removing impurities from fresh and mature loquats, cleaning the loquats, adding a color fixative into the loquats to protect the color of the loquats after heating the loquats in hot water, and pulping, enzymolyzing, squeezing, filtering, enzyme-inactivating and sterilizing the loquats to obtain the loquat juice; step S2 of wort preparation: smashing and malt and rice respectively, mixing the smashed malt and rice to obtain a mixture, and gelatinizing, saccharifying, boiling and cooling the mixture to obtain wort; and step S3 of fermentation: feeding the wort, the loquat juice and saccharomycete in a fermentation tank, and filtering, tinning and sterilizing to obtain loquat-barley beer after fermentation. According to the loquat beer brewing method disclosed by the invention, the loquats serve as a raw material, a modern brewing technology is applied to brew a kind of loquat beer with rich nutrition and sweet taste, not only can the economic value of the loquat be increased, but also the variety of wines can be enriched and the market of wines can be prospered, and therefore the loquat beer brewing method has a great significance to the in-depth development and comprehensive utilization of the loquat.
Description
Technical field
The present invention relates to technique for making wine field, the brewing method of a kind of Folium Eriobotryae medicated beer.
Background technology
Folium Eriobotryae, calls Lu's Fructus Citri tangerinae, belongs to perennial evergreen dungarunga for Rosaceae Folium Eriobotryae, is China south
The rare local product fruits of side, China is major country of production, and its yield accounts for the 70% of world wide production.
Loquat color and luster is orange, soft and succulency, sweet and sour taste, unique flavor.Loquat nutrition
Abundant, rich in dietary fiber, protein, aminoacid, organic acid, mineral element and vitamin
Deng material, thus there is certain edible and medical value, as have moistening the lung and resolving phlegm, eliminate tired
Labor, pre-effect such as anti-aging, be described as health fruit, deeply liked by consumers in general.
It is short that Folium Eriobotryae goes out the fruit phase, and fresh fruit preserves more difficulty, and long-distance transport inconvenience, so that
Use modern processing deep processing further to Folium Eriobotryae, to extend the shelf life of Folium Eriobotryae, improve
Folium Eriobotryae value-added content of product, increases the economic benefit of this industrial chain, but China only has about at present
The Folium Eriobotryae of 14% enters processing link, and the product major part of processing is with loquat in syrup, sarcocarp Folium Eriobotryae
The form such as cream, loquat juice is main, and sales volume is limited, and Folium Eriobotryae is processed into various drinks, no
Only can improve the processing capacity of raw material further, but also Folium Eriobotryae product market can be enriched, right
The deep processing of Folium Eriobotryae has very important significance.
Summary of the invention
The problem that it is an object of the invention to exist for above-mentioned technology, it is provided that a kind of Folium Eriobotryae medicated beer
Brewing method.
For achieving the above object, the technical solution used in the present invention is: the wine of a kind of Folium Eriobotryae medicated beer
Method processed, step includes:
Prepared by A, loquat juice
A1 cleans: choose fresh full, without rotting, without pest and disease damage and becoming of having no mechanical damage
Ripe fruit, after sterilization 5-15min, flowing water rinses, and removes fruit end and core；
A2 color fixative: addition volume of fruits 3 times, concentration are the colour fixative color fixative of 0.1% (wt%)
5-10min；
A3 pulls an oar: utilize the beater that sieve aperture is 0.4-0.8mm to pull an oar；
A4 enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, 30-60 DEG C of bar
Enzymolysis 1-5h under part；
A5 squeezes the juice: first squeeze the juice for the first time with juice extractor, adds it in then adding in marc
Again squeezing the juice after the water soaking 0.5-2h of 5-20 times of weight, after squeezing the juice for twice, fruit juice closes
And；
A5 filters: separate fruit juice for the first time with centrifuge, then with flame filter press pair
Its fine straining, makes soluble solid content control at 5-100 ° of Bx；
A7 enzyme denaturing: 80 DEG C of enzyme denaturing 10-20min；
A8 sterilizes: obtain loquat juice after 130 DEG C of sterilization 3-6s standby；
Prepared by B wheat juice
B1 pulverizes: Fructus Hordei Germinatus and rice pulverized by weight after mixing for 8:2, makes the fineness be
30 purposes reach more than 60%；
B2 gelatinizing: mixed powder adds the water of its 4-6 times of weight, is simultaneously introduced 50-100mg/L
α-amylase after carry out gelatinizing；
B3 saccharifying: proceed to brew kettle, temperature 65-70 DEG C after gelatinizing, keep 50-90min,
Then the mash of 1/3 is transferred to boil in adjunce copper 10-20min, retransfer back brew kettle
In, and make mash temperature be 75-80 DEG C；
B4 filters: filter after saccharifying, then the hot water wash grain with 75-78 DEG C so that it is residual sugar controls
At 1.5-1.8 ° of Bx；
B5 boils: adds wheat juice total amount 0.05-0.15% hops, boils 70-90min, boil
Boiling intensity is 8-10%；
B6 cools down: boils rear wheat juice and stands 30min, is cooled to 6.0-9.0 DEG C, and is filled with
Filtrated air, makes wheat juice dissolved oxygen reach 8-12mg/L；
C ferments: loquat juice and wheat juice send into fermentation tank, 24h heel row of fermenting under the conditions of 10 DEG C
Go out coagulum and dead yeast, maintain 3-4d, then cool the temperature to 6-7 DEG C and carry out double second phthalein
Reduction, the sealed cans when pol is down to 3.0-4.0 ° of Bx, pressurize 0.10-0.15MPa continues
Fermentation, when double second phthalein content are down to below 0.07mg/L, cools the temperature to 5 DEG C, insulation
24h heel row yeast once, is cooled to 0-1 DEG C again, keeps emptying coagulum after 15-25d
And yeast, prepare Folium Eriobotryae medicated beer after filtering.
Further, in step A1, the disinfectant solution used by described sterilization is that mass concentration is
0.2-0.8g/L potassium permanganate solution.
Further, in step A2, described colour fixative is Vc and citric acid.
Further, in step B4, described filtration time be less than 1.5h, described in wash grain
Time is less than 2h.
Further, in step B5, described hops add and are divided into three times, are wheat juice for the first time
Just adding 30% during boiling, second time adds 40% when being incorporated as boiling 15-30min, third time adds
Enter for continuing to add after boiling 30min residue hops.
Further, it is less than 2h described cool time.
Further, in step C, described loquat juice addition is the 4-10% of total fermentation liquid quality.
In the present invention, loquat juice can be simultaneously introduced at fermentation initial stage and wheat juice, it is also possible to is sending out
Filter at the end of ferment and be previously joined.
It is a further object of the present invention to provide a kind of Folium Eriobotryae medicated beer prepared by above-mentioned brewing method.
The method have the benefit that: the present invention is with Folium Eriobotryae as raw material, and application is modern
Brewing technique, brews the Folium Eriobotryae medicated beer that a class is nutritious, taste is sweet into, not only may be used
To improve Folium Eriobotryae economic worth, again can rich liquor veriety, prosperity Ko-ji insects, to Pi
The deep development of rake and comprehensive utilization are all of great significance.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clearly
Chu, it is fully described by, it is clear that described embodiment is only a part of embodiment of the present invention,
Rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained under not making creative work premise, broadly falls into this
The scope of bright protection.
Embodiment 1
A kind of brewing method of Folium Eriobotryae medicated beer, step includes:
Prepared by A, loquat juice
A1 cleans: choose fresh full, without rotting, without pest and disease damage and becoming of having no mechanical damage
Ripe fruit, is that flowing water rinses after 0.2g/L disinfecting solution of potassium permanganate 15min by concentration,
Remove fruit end and core；
A2 color fixative: addition volume of fruits 3 times, concentration are Vc and the Fructus Citri Limoniae of 0.1% (wt%)
Acid color fixative 5min, VCHalf each with Citric Acid Dosage；
A3 pulls an oar: utilize the beater that sieve aperture is 0.4mm to pull an oar；
A4 enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, under the conditions of 30 DEG C
Enzymolysis 5h；
A5 squeezes the juice: first squeeze the juice for the first time with juice extractor, then in marc add in add its 5
Again squeezing the juice after the water soaking 2h of times weight, after squeezing the juice for twice, fruit juice merges；
A5 filters: separate fruit juice for the first time with centrifuge, then with flame filter press pair
Its fine straining, makes soluble solid content control at 5 ° of Bx；
A7 enzyme denaturing: 80 DEG C of enzyme denaturing 10min；
A8 sterilizes: obtain loquat juice after 130 DEG C of sterilization 3s standby；
Prepared by B wheat juice
B1 pulverizes: Fructus Hordei Germinatus and rice pulverized by weight after mixing for 8:2, makes the fineness be
30 purposes reach 61%；
B2 gelatinizing: mixed powder adds the water of its 4 times of weight, be simultaneously introduced the α of 50mg/L-
Gelatinizing is carried out after amylase；
B3 saccharifying: proceed to brew kettle, temperature 65 DEG C after gelatinizing, keeps 90min, then will
The mash of 1/3 transfers to boil in adjunce copper 10min, retransfer back in brew kettle with do not shift
2/3 be mixed to form saccharified liquid, and to make saccharified liquid temperature be 75 DEG C；
B4 filters: filtering after saccharifying, the filter time is 1.5h, then the hot water wash grain with 75 DEG C,
Wash grain the time be 2h so that it is residual sugar controls at 1.5 ° of Bx；
B5 boils: add wheat juice total amount 0.05% hops in three times (time for the first time for boiling at the beginning of wheat juice
Adding 30%, second time adds 40% when being incorporated as boiling 15min, third time is incorporated as continuing
Boil and add residue hops after 30min), the control time boils for 70min, and boiling intensity is
10%；
B6 cools down: boiling rear wheat juice and stand 30min, be cooled to 6.0 DEG C, cool time is 2
H, and it is filled with filtrated air, make wheat juice dissolved oxygen reach 8mg/L；
C ferments: loquat juice and the wheat juice of fermentation liquid gross mass 4% are sent into fermentation tank, 10 DEG C of bars
Discharge coagulum and dead yeast after part bottom fermentation 24h, maintain 3d, then cool the temperature to 6 DEG C
Carrying out double second phthalein reduction, the sealed cans when pol is down to 3.0 ° of Bx, pressurize 0.10MPa continues
Fermentation, when double second phthalein content are down to 0.06mg/L, cools the temperature to 5 DEG C, is incubated 24h
Heel row yeast once, is cooled to 0 DEG C again, keeps emptying coagulum and yeast after 15d,
Use the CO purified2Conveying medicated beer filter with diatomite filter and try one's best minimizing and air
Contact, the rice wine leached should limpid transparent, 0 DEG C, pressure be 0.15MPa under the conditions of fill
Tank obtains Folium Eriobotryae medicated beer.
Embodiment 2
A kind of brewing method of Folium Eriobotryae medicated beer, step includes:
Prepared by A, loquat juice
A1 cleans: choose fresh full, without rotting, without pest and disease damage and becoming of having no mechanical damage
Ripe fruit, is that flowing water rinses after 0.5g/L disinfecting solution of potassium permanganate 10min by concentration,
Remove fruit end and core；
A2 color fixative: addition volume of fruits 3 times, concentration are Vc and the Fructus Citri Limoniae of 0.1% (wt%)
Acid color fixative 7min, VCHalf each with Citric Acid Dosage；
A3 pulls an oar: utilize the beater that sieve aperture is 0.6mm to pull an oar；
A4 enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, under the conditions of 45 DEG C
Enzymolysis 3h；
A5 squeezes the juice: first squeeze the juice for the first time with juice extractor, adds it in then adding in marc
Again squeezing the juice after the water soaking 1.5h of 12 times of weight, after squeezing the juice for twice, fruit juice merges；
A5 filters: separate fruit juice for the first time with centrifuge, then with flame filter press pair
Its fine straining, makes soluble solid content control at 50 ° of Bx；
A7 enzyme denaturing: 80 DEG C of enzyme denaturing 15min；
A8 sterilizes: obtain loquat juice after 130 DEG C of sterilization 5s standby；
Prepared by B wheat juice
B1 pulverizes: Fructus Hordei Germinatus and rice pulverized by weight after mixing for 8:2, makes the fineness be
30 purposes reach 62%；
B2 gelatinizing: mixed powder adds the water of its 5 times of weight, be simultaneously introduced the α of 75mg/L-
Gelatinizing is carried out after amylase；
B3 saccharifying: proceed to brew kettle, temperature 67 DEG C after gelatinizing, keeps 70min, then will
The mash of 1/3 transfers to boil in adjunce copper 15min, retransfer back in brew kettle with do not shift
2/3 be mixed to form saccharified liquid, and to make saccharified liquid temperature be 78 DEG C；
B4 filters: filter after saccharifying, filters time 1h, then the hot water wash grain with 77 DEG C, washes
The grain time is 1.5h so that it is residual sugar controls at 1.7 ° of Bx；
B5 boils: add wheat juice total amount 0.1% hops in three times (time for the first time for boiling at the beginning of wheat juice
Adding 30%, second time adds 40% when being incorporated as boiling 25min, third time is incorporated as continuing
Boil and add residue hops after 30min), the control time boils for 80min, and boiling intensity is
10%；
B6 cools down: boiling rear wheat juice and stand 30min, be cooled to 7.5 DEG C, cool time is
1.5h, and it is filled with filtrated air, make wheat juice dissolved oxygen reach 10mg/L；
C ferments: loquat juice and the wheat juice of fermentation liquid gross mass 7% are sent into fermentation tank, 10 DEG C of bars
Discharge coagulum and dead yeast after part bottom fermentation 24h, maintain 4d, then cool the temperature to 7 DEG C
Carrying out double second phthalein reduction, the sealed cans when pol is down to 3.5 ° of Bx, pressurize 0.1MPa continues
Fermentation, when double second phthalein content are down to 0.05mg/L, cools the temperature to 5 DEG C, is incubated 24h
Heel row yeast once, is cooled to 0.5 DEG C again, keeps emptying coagulum and yeast after 20d,
Use the CO purified2Conveying medicated beer filter with diatomite filter and try one's best minimizing and air
Contact, the rice wine leached should limpid transparent, 1 DEG C, pressure be 0.17MPa under the conditions of tinning
Obtain Folium Eriobotryae medicated beer.
Embodiment 3
A kind of brewing method of Folium Eriobotryae medicated beer, step includes:
Prepared by A, loquat juice
A1 cleans: choose fresh full, without rotting, without pest and disease damage and becoming of having no mechanical damage
Ripe fruit, is that flowing water rinses after 0.8g/L disinfecting solution of potassium permanganate 5min by concentration, goes
Except fruit end and core；
A2 color fixative: addition volume of fruits 3 times, concentration are Vc and the Fructus Citri Limoniae of 0.1% (wt%)
Acid color fixative 10min, VCHalf is respectively accounted for citric acid；
A3 pulls an oar: utilize the beater that sieve aperture is 0.8mm to pull an oar；
A4 enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, 60 DEG C of conditions
Lower enzymolysis 1h；
A5 squeezes the juice: first squeeze the juice for the first time with juice extractor, adds it in then adding in marc
Again squeezing the juice after the water soaking 0.5h of 20 times of weight, after squeezing the juice for twice, fruit juice merges；
A5 filters: separate fruit juice for the first time with centrifuge, then with flame filter press pair
Its fine straining, makes soluble solid content control at 100 ° of Bx；
A7 enzyme denaturing: 80 DEG C of enzyme denaturing 20min；
A8 sterilizes: obtain loquat juice after 130 DEG C of sterilization 3-6s standby；
Prepared by B wheat juice
B1 pulverizes: Fructus Hordei Germinatus and rice pulverized by weight after mixing for 8:2, makes the fineness be
30 purposes reach more than 60%；
B2 gelatinizing: mixed powder adds the water of its 6 times of weight, is simultaneously introduced the α of 100mg/L
Gelatinizing is carried out after-amylase；
B3 saccharifying: proceed to brew kettle, temperature 70 C after gelatinizing, keeps 90min, then will
The mash of 1/3 transfers to boil in adjunce copper 20min, retransfer back in brew kettle with do not shift
2/3 be mixed to form saccharified liquid, and to make saccharified liquid temperature be 80 DEG C；
B4 filters: filter after saccharifying, filters time 1h, then the hot water wash grain with 78 DEG C, washes
Grain time 1h so that it is residual sugar controls at 1.8 ° of Bx；
B5 boils: add wheat juice total amount 0.15% hops in three times (time for the first time for boiling at the beginning of wheat juice
Adding 30%, second time adds 40% when being incorporated as boiling 30min, third time is incorporated as continuing
Boil to add after 30min and remain whole hops), the control time boils for 90min, boils
Intensity is 10%；
B6 cools down: boils rear wheat juice and stands 30min, is cooled to 9.0 DEG C, and is filled with aseptic
Air, makes wheat juice dissolved oxygen reach 12mg/L；
C ferments: the loquat juice of fermentation liquid gross mass 10% and wheat juice send into fermentation tank, 10 DEG C
Under the conditions of ferment and discharge coagulum and dead yeast after 24h, maintain 4d, then temperature dropped
Double second phthalein reduction, the sealed cans when pol is down to 4.0 ° of Bx, pressurize 0.15MPa is carried out to 7 DEG C
Continue fermentation, when double second phthalein content are down to 0.04mg/L, cool the temperature to 5 DEG C, insulation
24h heel row yeast once, is cooled to 1 DEG C again, keeps emptying coagulum and ferment after 25d
Mother, uses the CO purified2Conveying medicated beer and filters with diatomite filter and try one's best reduce and
Air contact, the rice wine leached should limpid transparent, 2 DEG C, pressure be 0.20MPa condition
Lower tinning obtains Folium Eriobotryae medicated beer.
Those skilled in the art of the present technique are appreciated that unless otherwise defined, used herein all
Term (including technical term and scientific terminology) has and the common skill in art of the present invention
Art personnel are commonly understood by identical meaning.It is fixed to should also be understood that in such as general dictionary
Those terms of justice should be understood that the meaning having with the context of prior art is consistent
Meaning, and unless defined as here, will not be by idealization or the most formal implication
Explain.
It should be noted last that: above example is only in order to the skill of the illustrative not limiting present invention
Art scheme, although the present invention being described in detail with reference to above-described embodiment, this area general
Lead to and skilled artisans appreciated that: still the present invention can be modified or equivalent, and
Without departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be contained at this
In the middle of the right of invention.
Claims (8)
1. the brewing method of a Folium Eriobotryae medicated beer, it is characterised in that step includes:
Prepared by A, loquat juice
A1 cleans: choose fresh full, without rotting, without pest and disease damage and becoming of having no mechanical damage
Ripe fruit, after sterilization 5-15min, flowing water rinses, and removes fruit end and core；
A2 color fixative: addition volume of fruits 3 times, concentration are the colour fixative color fixative of 0.1% (wt%)
5-10min；
A3 pulls an oar: utilize the beater that sieve aperture is 0.4-0.8mm to pull an oar；
A4 enzymolysis: add pectase in pulp and make its mass concentration be 0.05%, 30-60 DEG C of bar
Enzymolysis 1-5h under part；
A5 squeezes the juice: first squeeze the juice for the first time with juice extractor, adds it in then adding in marc
Again squeezing the juice after the water soaking 0.5-2h of 5-20 times of weight, after squeezing the juice for twice, fruit juice closes
And；
A5 filters: separate fruit juice for the first time with centrifuge, then with flame filter press pair
Its fine straining, makes soluble solid content control at 5-100 ° of Bx；
A7 enzyme denaturing: 80 DEG C of enzyme denaturing 10-20min；
A8 sterilizes: obtain loquat juice after 130 DEG C of sterilization 3-6s standby；
Prepared by B wheat juice
B1 pulverizes: Fructus Hordei Germinatus and rice pulverized by weight after mixing for 8:2, makes the fineness be
30 purposes reach more than 60%；
B2 gelatinizing: mixed powder adds the water of its 4-6 times of weight, is simultaneously introduced 50-100mg/L
α-amylase after carry out gelatinizing；
B3 saccharifying: proceed to brew kettle, temperature 65-70 DEG C after gelatinizing, keep 50-90min,
Then the mash of 1/3 is transferred to boil in adjunce copper 10-20min, retransfer back brew kettle
In, and make mash temperature be 75-80 DEG C；
B4 filters: filter after saccharifying, then the hot water wash grain with 75-78 DEG C so that it is residual sugar controls
At 1.5-1.8 ° of Bx；
B5 boils: adds wheat juice total amount 0.05-0.15% hops, boils 70-90min, boil
Boiling intensity is 8-10%；
B6 cools down: boils rear wheat juice and stands 30min, is cooled to 6.0-9.0 DEG C, and is filled with
Filtrated air, makes wheat juice dissolved oxygen reach 8-12mg/L；
C ferments: loquat juice and wheat juice send into fermentation tank, 24h heel row of fermenting under the conditions of 10 DEG C
Go out coagulum and dead yeast, maintain 3-4d, then cool the temperature to 6-7 DEG C and carry out double second phthalein
Reduction, the sealed cans when pol is down to 3.0-4.0 ° of Bx, pressurize 0.10-0.15MPa continues
Fermentation, when double second phthalein content are down to below 0.07mg/L, cools the temperature to 5 DEG C, insulation
24h heel row yeast once, is cooled to 0-1 DEG C again, keeps emptying coagulum after 15-25d
And yeast, prepare Folium Eriobotryae medicated beer after filtering.
Brewing method the most according to claim 1, it is characterised in that in step A1,
Disinfectant solution used by described sterilization be mass concentration be 0.2-0.8g/L potassium permanganate solution.
Brewing method the most according to claim 1, it is characterised in that in step A2,
Described colour fixative is Vc and citric acid.
Brewing method the most according to claim 1, it is characterised in that in step B4,
Described filtration time is less than 1.5h, described in wash the grain time less than 2h.
Brewing method the most according to claim 1, it is characterised in that in step B5,
Described hops add and are divided into three times, and for the first time for adding 30% at the beginning of wheat juice during boiling, second time adds
Adding 40% during for boiling 15-30min, third time adds after being incorporated as continuing to boil 30min
Residue hops.
Brewing method the most according to claim 1, it is characterised in that in step B6,
Described cool time is less than 2h.
Brewing method the most according to claim 1, it is characterised in that in step C,
Described loquat juice addition is the 4-10% of total fermentation liquid quality.
8. the Folium Eriobotryae medicated beer prepared according to the brewing method described in any one of claim 1-7.
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| CN109628247A (en) * | 2019-02-21 | 2019-04-16 | 广州南沙珠江啤酒有限公司 | Fruit juice fermentation beer and preparation method thereof |
| CN111423945A (en) * | 2020-05-09 | 2020-07-17 | 邹达 | Production process and filtering equipment of loquat-flavor wheat beer |
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|---|---|---|---|---|
| CN109628247A (en) * | 2019-02-21 | 2019-04-16 | 广州南沙珠江啤酒有限公司 | Fruit juice fermentation beer and preparation method thereof |
| CN111423945A (en) * | 2020-05-09 | 2020-07-17 | 邹达 | Production process and filtering equipment of loquat-flavor wheat beer |
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Application publication date: 20160810 |