CN106085684A - A kind of processing method of Herba Rosmarini Officinalis red wine - Google Patents
A kind of processing method of Herba Rosmarini Officinalis red wine Download PDFInfo
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- CN106085684A CN106085684A CN201610695133.4A CN201610695133A CN106085684A CN 106085684 A CN106085684 A CN 106085684A CN 201610695133 A CN201610695133 A CN 201610695133A CN 106085684 A CN106085684 A CN 106085684A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
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Abstract
The processing method that the invention discloses a kind of Herba Rosmarini Officinalis red wine, belongs to drinks preparing technical field；Herba Rosmarini Officinalis is mixed by the present invention with Fructus Vitis viniferae slurry, through repeatedly fermenting, filtering the manufacturing procedures such as clarification, the wine prepared is nutritious, unique flavor, fragrance is pleasant, also has memory reinforcing, refreshment, reduction blood glucose, improves the curative effect having a headache, contributes to treating arteriosclerosis, the extremity helping paralysis rejuvenate, and are the health-preserving beverages of a kind of health-nutrition.
Description
Technical field
The invention belongs to drinks preparing technical field, the processing method particularly relating to a kind of Herba Rosmarini Officinalis red wine.
Background technology
Containing mineral calcium, potassium, phosphorus, ferrum, glucose, fructose, protein, tartaric acid and multivitamin in Fructus Vitis viniferae
B1, B2, B6, C, P etc., possibly together with the aminoacid of multiple needed by human body, high nutritive value, often food Fructus Vitis viniferae is to neurasthenia, tired
Labor is the most of great advantage, and it is possibly together with the multiple material with physiological function in addition.Wine is with fresh Fructus Vitis viniferae or Fructus Vitis viniferae
The fermented alcoholic beverage led to of juice, its alcoholic strength is low, drinks health useful in right amount.Day along with wine consumption figure
The raising that benefit increases and grape wine quality is required by people, the competition of Wine Market, brewage the Portugal of high-quality
Grape wine or grape drink will can be effectively improved the market competitiveness of enterprise.Traditional method for preparing grape wine is that crushing grapes obtains
Obtain Sucus Vitis viniferae, then use culture propagation Sucus Vitis viniferae, filter the juice fermented and obtain fruit wine.Crushing grapes can destroy the battalion in Fructus Vitis viniferae
Forming point and flavor substance, cause that fruit wine mouthfeel is the best, taste is the most mellow, and squeeze and obtain fruit wine and do not clarify, color and luster is also subject to
To certain impact.It addition, the marc that squeezing is formed is usually free of and fully utilizes, but directly losing, this not only makes
Become the waste of resource, and also result in the pollution of environment.
The wine that fruit wine has been drawn the whole nutrition in fruit the most exactly and made, wherein contains abundant vitamin
Aminoacid with needed by human body.Even if sometimes eating something rare the nutrition that fruit can not absorb, but can be absorbed by fruit wine, because of
It is dissolved completely in fruit wine for nutritional labeling, simultaneously containing substantial amounts of polyphenol in fruit wine, suppression fat can have been played and exist
The effect piled up in human body, makes people be not easy accumulation fat and proud flesh.Fruit wine can regulate human metabolism, promotes that blood follows
Ring, prevents cholesterol from increasing, and can also play diuresis simultaneously, excites liver function and prevent the effect of aging, and long-term drink can prevent
Vitamin C deficiency, anemia, eye keratitis, vessel softening, facilitating digestion.
Herba Rosmarini Officinalis (Rosmarinus officinalis) is again the dew of ocean, is a kind of to originate in the normal of Mediterranean Region
Green shrub, is widely used in spice owing to having distinctive fragrance, within 1981, introduces China and cultivates successfully, current river
There is plantation on the ground such as south, Yunnan, Hunan, Sichuan, Guizhou.Containing substantial amounts of carnosic acid, carnosol, Herba Rosmarini Officinalis in Herba Rosmarini Officinalis
The antioxidant contents such as the flavonoids such as phenol, ursolic acid, rosmarinic acid, terpenoid and phenols organic acid, thus Herba Rosmarini Officinalis is referred to as the 3rd
For pollution-free food antioxidant, in addition, Herba Rosmarini Officinalis also has various health care functions, has elimination flatulence, hypermnesis
Power, refreshment, alleviate headache, promote hair growth, strengthen liver function, reduce the functions such as blood glucose.
Summary of the invention
For solving above-mentioned technical problem, the processing method that the invention provides a kind of Herba Rosmarini Officinalis red wine.
The present invention is achieved by the following technical programs.
The processing method of a kind of Herba Rosmarini Officinalis red wine, comprises the following production steps that
1) Fructus Vitis viniferae processes: clean after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, cleans up and carries out manual breaking
The broken destemming Fructus Vitis viniferae that obtains is starched；
2) Herba Rosmarini Officinalis processes: chooses fresh Herba Rosmarini Officinalis and cleans, the Herba Rosmarini Officinalis tender leaf after cleaning, and is positioned over indoor cloudy
Dry, the Herba Rosmarini Officinalis dried in the shade and adjuvant are rubbed, obtains Herba Rosmarini Officinalis mixture；
3) one time fermentation: pour in container after Fructus Vitis viniferae slurry and Herba Rosmarini Officinalis mixture being mixed, bottleneck or cylinder mouth are with clean
Gauze build, ferment；
4) squeezing and after fermentation: step 3) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, sealed fermenting；
5) filtering: after fermentation ends, the fermentation liquid of formation is through filtering, then by filtrate clarification 5～8d, then, then warp
Filter, obtain Fructus Vitis viniferae wine base, carry out the most again blending, centrifugal obtain Herba Rosmarini Officinalis wine.
Described Fructus Vitis viniferae slurry is added with 40-70mg the sulfur dioxide of L.
Described Fructus Vitis viniferae slurry is added with the pectase that Fructus Vitis viniferae starches 0.01%～the 0.1% of weight.
Described pectase is the one in EX-V and HC.
The enzymatic hydrolysis condition of described pectase is: pH=3～7, temperature=20～50 DEG C, time=10～50h.
The addition of described Herba Rosmarini Officinalis mixture is the 10～30% of Fructus Vitis viniferae slurry weight.
The described adjuvant in Herba Rosmarini Officinalis mixture is 1～the Cortex Cinnamomi branch of 3% and 2～the Flos Caryophylli of 7%.
Described one time fermentation temperature is 20-30 DEG C, and fermentation time is 5～7d.
Described one time fermentation is also added with the Angel TH wine high activity dried yeast of 0.1～0.5%.
Described after fermentation is added with 20-40mg the sulfur dioxide of L, and fermentation temperature is 15～20 DEG C, fermentation time
It is 9～16d.
The beneficial effects of the present invention is:
(1) brewage process of the Herba Rosmarini Officinalis red wine of the present invention, technological process is easy, by one time fermentation and after fermentation, makes
The red wine sweet-smelling prepared is strong, and taste is pure and sweet, filters clarification process and makes the wine prepared bright, glossy, significantly carries
The high drinking quality of wine, the gradation of sulfur dioxide processes and can make wine within the longest time, keeps clarification
Stable with pigment, make wine reach the dual raising of mouthfeel and outward appearance.
(2) present invention uses Herba Rosmarini Officinalis to starch mixed fermentation with Fructus Vitis viniferae, and prepared wine is nutritious, unique flavor, virtue
Fragrant pleasant, also there is memory reinforcing, refreshment, reduction blood glucose, improve the curative effect having a headache, contribute to treating arteriosclerosis,
The extremity helping paralysis rejuvenate, and are the health-preserving beverages of a kind of health-nutrition.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
The processing method of a kind of Herba Rosmarini Officinalis red wine, comprises the following production steps that
1) Fructus Vitis viniferae processes: clean after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, cleans up and carries out manual breaking
Broken destemming obtain Fructus Vitis viniferae slurry after, add 40mg the sulfur dioxide of L, add after stirring Fructus Vitis viniferae slurry weight 0.01% EX-
V pectase, when pH value is 3, condition enzymolysis 10h at 20 DEG C；
2) Herba Rosmarini Officinalis processes: chooses fresh Herba Rosmarini Officinalis and cleans, the Herba Rosmarini Officinalis tender leaf after cleaning, and is positioned over indoor cloudy
Dry, the Herba Rosmarini Officinalis dried in the shade and adjuvant are rubbed, obtains Herba Rosmarini Officinalis mixture；
3) one time fermentation: pour in container after Fructus Vitis viniferae slurry and Herba Rosmarini Officinalis mixture being mixed, adds Fructus Vitis viniferae slurry weight 0.1%
Angel TH wine high activity dried yeast, bottleneck or cylinder mouth are built with clean gauze, are 20 DEG C of bottom fermentation 5d in temperature；
4) squeezing and after fermentation: step 3) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 20mg the sulfur dioxide of L, sealed fermenting 9d at temperature is 15 DEG C；
5) filtering: after fermentation ends, filtrate, through filtering, is then clarified 5d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains Herba Rosmarini Officinalis wine.
The addition of described Herba Rosmarini Officinalis mixture is the 10% of Fructus Vitis viniferae slurry weight.
The Cortex Cinnamomi branch that adjuvant is 1% in described Herba Rosmarini Officinalis mixture and the Flos Caryophylli of 2%.
Embodiment two
The processing method of a kind of Herba Rosmarini Officinalis red wine, comprises the following production steps that
1) Fructus Vitis viniferae processes: clean after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, cleans up and carries out manual breaking
Broken destemming obtain Fructus Vitis viniferae slurry after, add 55mg the sulfur dioxide of L, add after stirring Fructus Vitis viniferae slurry weight 0.5% HC fruit
Glue enzyme, when pH value is 5, condition enzymolysis 30h at 35 DEG C；
2) Herba Rosmarini Officinalis processes: chooses fresh Herba Rosmarini Officinalis and cleans, the Herba Rosmarini Officinalis tender leaf after cleaning, and is positioned over indoor cloudy
Dry, the Herba Rosmarini Officinalis dried in the shade and adjuvant are rubbed, obtains Herba Rosmarini Officinalis mixture；
3) one time fermentation: pour in container after Fructus Vitis viniferae slurry and Herba Rosmarini Officinalis mixture being mixed, adds Fructus Vitis viniferae slurry weight 0.3%
Angel TH wine high activity dried yeast, bottleneck or cylinder mouth are built with clean gauze, are 25 DEG C of bottom fermentation 6d in temperature；
4) squeezing and after fermentation: step 3) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 30mg the sulfur dioxide of L, sealed fermenting 12d at temperature is 18 DEG C；
5) filtering: after fermentation ends, filtrate, through filtering, is then clarified 7d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains Herba Rosmarini Officinalis wine.
The addition of described Herba Rosmarini Officinalis mixture is the 20% of Fructus Vitis viniferae slurry weight.
The Cortex Cinnamomi branch that adjuvant is 2% in described Herba Rosmarini Officinalis mixture and the Flos Caryophylli of 5%.
Embodiment three
The processing method of a kind of Herba Rosmarini Officinalis red wine, comprises the following production steps that
1) Fructus Vitis viniferae processes: clean after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, cleans up and carries out manual breaking
Broken destemming obtain Fructus Vitis viniferae slurry after, add 70mg the sulfur dioxide of L, add after stirring Fructus Vitis viniferae slurry weight 0.1% EX-V
Pectase, when pH value is 7, condition enzymolysis 50h at 50 DEG C；
2) Herba Rosmarini Officinalis processes: chooses fresh Herba Rosmarini Officinalis and cleans, the Herba Rosmarini Officinalis tender leaf after cleaning, and is positioned over indoor cloudy
Dry, the Herba Rosmarini Officinalis dried in the shade and adjuvant are rubbed, obtains Herba Rosmarini Officinalis mixture；
3) one time fermentation: pour in container after Fructus Vitis viniferae slurry and Herba Rosmarini Officinalis mixture being mixed, adds Fructus Vitis viniferae slurry weight 0.5%
Angel TH wine high activity dried yeast, bottleneck or cylinder mouth are built with clean gauze, are 30 DEG C of bottom fermentation 7d in temperature；
4) squeezing and after fermentation: step 3) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 40mg the sulfur dioxide of L, sealed fermenting 16d at temperature is 20 DEG C；
5) filtering: after fermentation ends, filtrate, through filtering, is then clarified 8d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains Herba Rosmarini Officinalis wine.
The addition of described Herba Rosmarini Officinalis mixture is the 30% of Fructus Vitis viniferae slurry weight.
The Cortex Cinnamomi branch that adjuvant is 3% in described Herba Rosmarini Officinalis mixture and the Flos Caryophylli of 7%.
Embodiment four
The processing method of a kind of Herba Rosmarini Officinalis red wine, comprises the following production steps that
1) Fructus Vitis viniferae processes: clean after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, cleans up and carries out manual breaking
Broken destemming obtain Fructus Vitis viniferae slurry after, add 40mg the sulfur dioxide of L, add the 0.01%% of Fructus Vitis viniferae slurry weight after stirring
EX-V and HC pectase, when pH value is 3, condition enzymolysis 10h at 20 DEG C；
2) Herba Rosmarini Officinalis processes: chooses fresh Herba Rosmarini Officinalis and cleans, the Herba Rosmarini Officinalis tender leaf after cleaning, and is positioned over indoor cloudy
Dry, the Herba Rosmarini Officinalis dried in the shade and adjuvant are rubbed, obtains Herba Rosmarini Officinalis mixture；
3) one time fermentation: pour in container after Fructus Vitis viniferae slurry and Herba Rosmarini Officinalis mixture being mixed, adds Fructus Vitis viniferae slurry weight 0.1%
Angel TH wine high activity dried yeast, bottleneck or cylinder mouth are built with clean gauze, are 20 DEG C of bottom fermentation 5d in temperature；
4) squeezing and after fermentation: step 3) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 20mg the sulfur dioxide of L, sealed fermenting 9d at temperature is 15 DEG C；
5) filtering: after fermentation ends, filtrate, through filtering, is then clarified 5d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains Herba Rosmarini Officinalis wine.
The addition of described Herba Rosmarini Officinalis mixture is the 20% of Fructus Vitis viniferae slurry weight.
The Cortex Cinnamomi branch that adjuvant is 1% in described Herba Rosmarini Officinalis mixture and the Flos Caryophylli of 2%.
Embodiment five
The processing method of a kind of Herba Rosmarini Officinalis red wine, comprises the following production steps that
1) Fructus Vitis viniferae processes: clean after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, cleans up and carries out manual breaking
Broken destemming obtain Fructus Vitis viniferae slurry after, add 55mg the sulfur dioxide of L, add after stirring Fructus Vitis viniferae slurry weight 0.5% HC fruit
Glue enzyme, when pH value is 5, condition enzymolysis 30h at 35 DEG C；
2) Herba Rosmarini Officinalis processes: chooses fresh Herba Rosmarini Officinalis and cleans, the Herba Rosmarini Officinalis tender leaf after cleaning, and is positioned over indoor cloudy
Dry, the Herba Rosmarini Officinalis dried in the shade and adjuvant are rubbed, obtains Herba Rosmarini Officinalis mixture；
3) one time fermentation: pour in container after Fructus Vitis viniferae slurry and Herba Rosmarini Officinalis mixture being mixed, adds Fructus Vitis viniferae slurry weight 0.3%
Angel TH wine high activity dried yeast, bottleneck or cylinder mouth are built with clean gauze, are 25 DEG C of bottom fermentation 6d in temperature；
4) squeezing and after fermentation: step 3) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to enter
Row separate, remaining skin slag and do not break fruit grain gauze parcel squeezing, extrusion residual juice；The juice collected is loaded rustless steel
Bucket, add 30mg the sulfur dioxide of L, sealed fermenting 12d at temperature is 18 DEG C；
5) filtering: after fermentation ends, filtrate, through filtering, is then clarified 7d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains Herba Rosmarini Officinalis wine.
The addition of described Herba Rosmarini Officinalis mixture is the 30% of Fructus Vitis viniferae slurry weight.
The Cortex Cinnamomi branch that adjuvant is 2% in described Herba Rosmarini Officinalis mixture and the Flos Caryophylli of 5%.
Test example
The preparation of Herba Rosmarini Officinalis red wine is carried out, in conjunction with the preparation of traditional red wine by the preparation technology using the present embodiment two
Technique prepares red wine, and its insulin secretion facilitation carried out in Mice Islet Cells is carried out stimulation test, this experiment
Drawing, the red wine stimulation to islet cells compared by the Herba Rosmarini Officinalis red wine of the present invention so that the secretion of insulin is more, and then permissible
Drawing, the long-term drink present invention has the effect reducing blood pressure and blood lipoid.
Claims (10)
1. the processing method of a Herba Rosmarini Officinalis red wine, it is characterised in that comprise the following production steps that
1) Fructus Vitis viniferae processes: cleans after rejecting blue or green grain, rotten grain and other foreign material in Radix seu Herba Tetrastigmatis Hypoglauci, cleans up and carry out hand-crushed
Stalk obtains Fructus Vitis viniferae slurry；
2) Herba Rosmarini Officinalis processes: chooses fresh Herba Rosmarini Officinalis and cleans, and the Herba Rosmarini Officinalis tender leaf after cleaning is positioned over indoor and dries in the shade, will
The Herba Rosmarini Officinalis dried in the shade and adjuvant rub, and obtain Herba Rosmarini Officinalis mixture；
3) one time fermentation: pour in container after Fructus Vitis viniferae slurry and Herba Rosmarini Officinalis mixture being mixed, bottleneck or cylinder mouth are with clean yarn
Cloth is built, and ferments；
4) squeezing and after fermentation: step 3) after fermentation ends, wine liquid is imported in another container, use the mode of siphon to carry out point
From, remaining skin slag and do not break the parcel squeezing of fruit grain gauze, extrusion residual juice；The juice collected is loaded stainless steel cask,
Sealed fermenting；
5) filtering: after fermentation ends, filtrate, through filtering, is then clarified 5～8d, then, then was passed through by the fermentation liquid of formation
Filter, obtains Fructus Vitis viniferae wine base, carries out blending the most again, centrifugal obtains Herba Rosmarini Officinalis wine.
2. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 1, it is characterised in that be added with in described Fructus Vitis viniferae slurry
40-70mg the sulfur dioxide of L.
3. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 1, it is characterised in that be added with Portugal in described Fructus Vitis viniferae slurry
The pectase of 0.01%～the 0.1% of grape slurry weight.
4. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 3, it is characterised in that described pectase is EX-V and HC
In one.
5. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 3, it is characterised in that the enzymatic hydrolysis condition of described pectase
For: pH=3～7, temperature=20～50 DEG C, time=10～50h.
6. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 1, it is characterised in that adding of described Herba Rosmarini Officinalis mixture
Dosage is the 10～30% of Fructus Vitis viniferae slurry weight.
7. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 1, it is characterised in that in described Herba Rosmarini Officinalis mixture
Adjuvant is 1～the Cortex Cinnamomi branch of 3% and 2～the Flos Caryophylli of 7%.
8. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 1, it is characterised in that described one time fermentation temperature is
20-30 DEG C, fermentation time is 5～7d.
9. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 1, it is characterised in that be also added with in described one time fermentation
There is the Angel TH wine high activity dried yeast of 0.1～0.5%.
10. the processing method of Herba Rosmarini Officinalis red wine as claimed in claim 1, it is characterised in that be added with in described after fermentation
20-40mg the sulfur dioxide of L, and fermentation temperature is 15～20 DEG C, and fermentation time is 9～16d.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114231369A (en) * | 2021-07-27 | 2022-03-25 | 海南娜古芳沉香科技有限公司 | Kyara fragrance grape wine and preparation method thereof |
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| CN104312814A (en) * | 2014-09-24 | 2015-01-28 | 杜长青 | Preparation process of red grape wine |
| CN104845790A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Kunlun chrysanthemum wine and preparation method thereof |
| CN105754776A (en) * | 2016-05-10 | 2016-07-13 | 扬州大学 | Health grape wine added with non-active dry yeasts and brewing process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102093939A (en) * | 2010-11-29 | 2011-06-15 | 高思 | Nutrition-enhanced health-care wine prepared from plant containing natural biological antioxidant |
| CN102443529A (en) * | 2011-12-08 | 2012-05-09 | 五寨县金达实业有限责任公司 | Rosemary healthcare medicinal liquor |
| CN104099205A (en) * | 2014-06-30 | 2014-10-15 | 吐鲁番楼兰酒业有限公司 | Sweet white wine and preparation method thereof |
| CN104312814A (en) * | 2014-09-24 | 2015-01-28 | 杜长青 | Preparation process of red grape wine |
| CN104845790A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Kunlun chrysanthemum wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114231369A (en) * | 2021-07-27 | 2022-03-25 | 海南娜古芳沉香科技有限公司 | Kyara fragrance grape wine and preparation method thereof |
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Application publication date: 20161109 |