CN106190682A - A kind of specific glycosidase is utilized to improve red wine local flavor and the brewing method of quality - Google Patents
A kind of specific glycosidase is utilized to improve red wine local flavor and the brewing method of quality Download PDFInfo
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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
- 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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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
- C12N9/2445—Beta-glucosidase (3.2.1.21)
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- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01021—Beta-glucosidase (3.2.1.21)
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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
- C12G2200/00—Special features
- C12G2200/15—Use of particular enzymes in the preparation of wine
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Abstract
The invention discloses and a kind of utilize specific glycosidase to improve red wine local flavor and the brewing method of quality, belong to wine production technical field.The inventive method includes alcohol fermentation, malic-lactic acid fermentation, enzymolysis processing, the clarification of lower glue, disposal of stability and sterile filling.The enzymolysis processing of the glycosidase in CGMCC 3.6328 source is carried out after wine malic-lactic acid fermentation terminates, enzyme enzymolysis processing time is short, institute's expense is few for this, and can act on for the combined state flavor substance of Fructus Vitis viniferae principal item perfume (or spice) composition and wine critical function composition combined state aldehydes matter.Compared with the comparison not carrying out enzymolysis processing, this fermentation technology can make the more strong fragrant fragrance of fragrance of wine, and the kind of free phenolic acid and content all increased, not only improve the local flavor of wine, also improve functional components and the quality of wine simultaneously.
Description
Technical field
The present invention relates to a kind of utilize specific glycosidase to improve red wine local flavor and the brewing method of quality, belong to Fructus Vitis viniferae
Liquor brewing technical field.
Background technology
Wine Aroma is to weigh an important indicator of wine quality, and Ye Shi consumer makes when buying wine
The key factor selected.Wine Aroma basis source difference is divided into kind perfume, fermentation fragrant and aging is fragrant.Kind Xiang Shi Portugal
The fragrance that grape kind is original in style, can reflect wine style and features, is also most important fragrance source in wine.Portugal
Terpenes, C in grape wine13Fall isoprenoid, methoxypyrazine class material all show the kind fragrance of uniqueness, such as the fragrance of a flower, really
Perfume, spice fragrance, baking class fragrance, plant fragrance etc..Between these aroma substances, uniqueness and nonlinear interaction are determined
The final flavor quality of wine and feature are determined.But there is the fragrant representational odourant molecules of typical species mostly tie with glucosides
Close state form to be present in Fructus Vitis viniferae, grape berry exists the content of aroma substance and kind more than free state with combined state form
Aroma-producing substance to enrich, and this is also that combined state precursor substance is constantly subjected to pay close attention to and the main cause of research.To reach Fructus Vitis viniferae
The effect of wine flavouring and purpose, bound state aroma material in grape berry is adequately and reasonably released by the most effective method exactly
Put, improve aroma substance concentration in wine, abundant Wine Aroma level.
1989, World Health Organization's cardiovascular disease control system " Mo Nika project (Monica program) " was sent out
Existing, though Frenchman's food that often edible animal fat content is high, its Incidence of CHD and mortality rate are less than it
After its western countries, i.e. France miracle (The French Paradox), the health care merit of wine is the most extremely paid close attention in the whole world
Effect.Research later shows, caused by the polyphenol that the health-care effect of wine particularly red wine is contained in being mainly it.Grind in a large number
Studying carefully proof, in wine, aldehydes matter has extremely strong anti-oxidation function, it is possible to effectively remove interior free yl, suppresses low close
Degree lipoprotein oxidation, has anticancer, arteriosclerosis, defying age and cardiovascular protective effect.But the aldehydes matter in wine
There are many and exist with glucosides combined state, its functional free state far below hydrolysis release.Such as, the antagonism of free state flavone is certainly
By the activity of base higher than flavone glycoside combined state, and free state flavone more easily passes small bowel fine hair, eventually enters into blood
In, improve its efficiency being absorbed and utilized by the body.
Report is seldom had with the method improving grape wine quality at present about glucosides combined state aldehydes matter hydrolysis in wine
Road.Therefore, it is necessary to exploitation better method is to improve red wine local flavor and quality.
Summary of the invention
In order to solve the problems referred to above, by the present invention in that with a kind of glycosidase malaga in next life wine utilizing particular source.
Compared with utilizing other glycosidase originated process wine, the kind perfume (or spice) of the red wine that employing the inventive method obtains is more prominent
Go out, and free phenolic acid content is more, be effectively increased local flavor and the quality of red wine.
The present invention utilize specific glycosidase produce red wine method, described method include successively Radix seu Herba Tetrastigmatis Hypoglauci pluck with
Sorting, alcohol fermentation, malo-lactic fermentation, enzymolysis processing, the clarification of lower glue, disposal of stability, sterile filling；Described enzymolysis
Process is that the glucosidase utilizing the Aspergillus niger strain of CGMCC 3.6328 to originate carries out enzymolysis processing.
In one embodiment of the invention, described glucosidase is β-D-Glucose glycosides enzyme.
In one embodiment of the invention, the addition of described glucosidase is 3U/L.
In one embodiment of the invention, the preparation method of described glucosidase be by aspergillus niger streak inoculation in
YPDA slant medium, quiescent culture 5d in 30 DEG C of incubators, use physiological saline solution to be soaked by ripe Aspergillus niger spores
Washing down, flushing liquor makes spore suspension after filtering, draws spore suspension and is inoculated in liquid fermentation culture medium, and inoculum concentration is
5%, at 30 DEG C, under 180r min-1 fermentation system, shake-flask culture 7d.After fermentation ends, the filtration of fermentation liquor sterile gauze,
Centrifugal, obtain the crude enzyme liquid that ferments, crude enzyme liquid is purified obtains glucosidase.
In one embodiment of the invention, the time of described enzymolysis processing is 3.5～6h, and temperature is 35-45 DEG C.
In one embodiment of the invention, the time of described enzymolysis processing is 4h, and temperature is 45 DEG C.
In one embodiment of the invention, the kind of the raw material Radix seu Herba Tetrastigmatis Hypoglauci that described red wine is used includes red rosy clouds
Pearl, Cabernet Gernischt, Cabernet franc, Merlot, PINOT NOIR, hila, Marselan, many, the horse Bake of little dimension etc. are brewageed and are mainly used Radix seu Herba Tetrastigmatis Hypoglauci product
In kind any one or multiple.
Described method, specifically:
(1) Radix seu Herba Tetrastigmatis Hypoglauci is plucked with sorting: either manually or mechanically plucks fresh Radix seu Herba Tetrastigmatis Hypoglauci, sorts, removes mould decayed fruit；
(2) alcohol fermentation: temperature controlled fermentation, main fermentation temperature is 25-30 DEG C；After main fermentation terminates, skin slag separates, Man Rongjin
Row after fermentation, after fermentation temperature is 18-25 DEG C；
(3) malo-lactic fermentation: after fermentation terminates to carry out malo-lactic fermentation；
(4) enzymolysis processing: according to the addition of 3U/L, add the β-D-Glucose glycosides of CGMCC 3.6328 bacterium source
Enzyme, enzymolysis processing 3.5～6h；
(5) under glue clarification: ferment treatment terminate rear wine liquid use Bentonite carry out lower glue clarifying treatment, under cementing Shu Houyong diatom
Soil filter filters；
(6) disposal of stability: the wine liquid after previous step filters carries out cold stabilized treatment, and cold stabilized treatment terminates rear equality of temperature mistake
Filter, proceeds to finished pot；
(7) sterile filling: carry out sterile filling after membrane filtration, and carry out bottle storage under the conditions of 14-18 DEG C, make into magenta
Wine.
Beneficial effects of the present invention:
1. the glycosidase that the present invention uses CGMCC 3.6328 to originate carries out red wine flavouring, mainly for grape variety
Fragrant release, relatively traditional handicraft and other glycosidase originated process and compare, and can be effectively improved red wine local flavor and style
Feature.Meanwhile, the glycosidase in CGMCC 3.6328 source is conducive to glucosides combined state aldehydes matter to discharge, and can be effectively improved red
The content of free phenolic acid in wine, is effectively improved the functional of wine and quality.
2. the method for the present invention is easy and simple to handle, low cost, is suitable for wine large-scale promotion application, has significant economy
Benefit.
3. the glycosidase in CGMCC 3.6328 source of the present invention, required addition is few, it is only necessary to 3U/L.
Detailed description of the invention
Bacterial strain CGMCC 3.6328 involved in the present invention, CGMCC 3.6249, CCTCC AF 92012 and CCTCC AF
91006 is all the microbial material can being commercially available from corresponding preservation mechanism, and Aspergillus niger H08 is in paper
The biomaterial being disclosed, so the bacterial strain that the present invention relates to broadly falls into known microbial material, it is not necessary to give birth to
The preservation of thing material.
Glycosidase is utilized to improve red wine local flavor and the production work of quality a kind of of the present invention below in conjunction with embodiment
Skill is described in detail below.
Embodiment 1: the preparation of the beta-glucosidase of Aspergillus niger origin
Specifically:
(1) preparation of fermentation crude enzyme liquid
Being passed on by aspergillus niger for several times, streak inoculation is quiescent culture 5d in YPDA slant medium, 30 DEG C of incubators.Use
Ripe Aspergillus niger spores is soaked by physiological saline solution to be washed down, makes 4 DEG C of cold preservations of spore suspension stand-by.Draw spore suspension
Liquid is inoculated in liquid fermentation culture medium, and inoculum concentration is 5%, at 30 DEG C, and 180r min-1Under fermentation system, shake-flask culture 7d.Send out
After ferment terminates, fermentation liquor sterile gauze filters, is centrifuged, and obtains the crude enzyme liquid that ferments.
YPDA culture medium: yeast powder 0.5g, egg albumen powder 0.5g, glucose 1g, it is dissolved in deionized water and is settled to 50mL,
Adding 1g agar powder, after 115 DEG C of sterilizing 30min, test tube subpackage prepares inclined-plane, stand-by.
Liquid fermentation culture medium: add carbamide 2g, (NH in 1L deionized water4)2SO42g, KH2PO41g, CaCl2
0.4g, MgSO4·7H2O 0.4g, after mixing, every 20mL subpackage is to 250mL conical flask, and each conical flask adds wheat bran 0.8g, and 121
DEG C sterilizing 20min, stand-by.
(2) beta-glucosidase enzyme activity determination
Standard curve is formulated: accurately weigh p-nitrophenyl-beta-glucosidase (pNPG) standard substance 13.91mg, ultrapure water-soluble
Solution is settled to 100mL.Draw 0.1 respectively, 0.2,0.3,0.4,0.5,0.6mLpNP mother solution in 6 10mL brown volumetric flasks,
Use 1mol L-1Na2CO3Solution constant volume also mixes.With Na2CO3Solution is that blank measures light absorption value at 400nm, with OD value
For abscissa, enzyme (U mL alive-1) it is that vertical coordinate draws standard curve.
Fermentation crude enzyme liquid, after filter centrifugation, takes supernatant dilution suitable multiple, measures extinction under the conditions of microplate reader 400nm
Value, substitutes into standard curve calculating enzyme and lives.The definition of beta-glucosidase enzyme activity unit (U): at pH 5.0,50 DEG C of reaction conditions
Under, in 1mL enzyme liquid 1min, hydrolysis discharges the enzyme activity corresponding to pNP of 1 μm ol, is defined as 1U.
(3) isolation and purification of beta-glucosidase
Sulfur ammonium precipitation and dialysis
Supernatant after Li Xin is slowly added to (NH4)2SO4Powder is to (NH4)2SO4Concentration reaches 55%, is placed in 4 DEG C of layers
Analysis cabinet stands 2h.Solution 12000r min after standing-1, centrifugal 20min, collects supernatant.Repeat said method to add
(NH4)2SO4To 70% saturation, stand centrifugal after, abandon supernatant, collect precipitation, and with about 15mL buffer (pH value is 9.0,
50mmol·L-1Tris-HCl) redissolve.Redissolution liquid is carefully transferred in bag filter, under 4 DEG C of environment, in buffer (pH value
It is 9.0,50mmol L-1Tris-HCl) stirring at low speed dialysis more than 8h in.Sample after dialysis moves to the super of molecular weight 30kD
Chimney filter concentrates.Collect sample in chimney filter to wait to be further purified.
Q FF ion-exchange chromatography
At protein purification system(pH value is 9.0 to middle buffer, 50mmol L-1Tris-
HCl) to HiTrapTMQ FF ion exchange column is balanced.With buffer (1mol L-1NaCl+50mmol·L-1Tris-
HCl) with NaCl incremental gradient (0～1.0mol L-1) eluted protein.Collect eluent corresponding to all appearance times, measure enzyme
Live.Selecting the eluent having enzyme to live, after concentrating with 30kD ultrafilter membrane, by buffer D dialysed overnight, after dialysis, sample concentration is extremely
0.5mL waits to be further purified.
Gel permeation chromatography
At protein purification systemMiddle molecular sieve Superdex 200 is used buffer
(0.15mol·L-1NaCl+50mmol·L-1Tris-HCl) after balance, loading after the crude enzyme liquid filtration after previous step is concentrated.
Buffer (0.15mol L-1NaCl+50mmol·L-1Tris-HCl) carry out eluting, collect all appearance time correspondence eluting
Liquid also measures enzyme work.
Embodiment 2: red wine produces
As a example by Cabernet Sauvignon red wine produces, carry out the production of wine by the following method.Specifically:
(1) Radix seu Herba Tetrastigmatis Hypoglauci is plucked with sorting: either manually or mechanically plucks fresh Radix seu Herba Tetrastigmatis Hypoglauci, sorts, removes mould decayed fruit；
(2) alcohol fermentation: temperature controlled fermentation, main fermentation temperature is 28 DEG C；After main fermentation terminates, skin slag separates, and full appearance is carried out
After fermentation, after fermentation temperature is 20 DEG C；
(3) malo-lactic fermentation: after fermentation terminates to carry out malo-lactic fermentation；
(4) enzymolysis processing: according to the addition of 3U/L, add the β-D-Glucose glycosides enzyme of separate sources, at 45 DEG C of enzymolysis
Reason 4h；
(5) under glue clarification: ferment treatment terminate rear wine liquid use Bentonite carry out lower glue clarifying treatment, under cementing Shu Houyong diatom
Soil filter filters；
(6) disposal of stability: the wine liquid after previous step filters carries out cold stabilized treatment, and cold stabilized treatment terminates rear equality of temperature mistake
Filter, proceeds to finished pot；
(7) sterile filling: carry out sterile filling after membrane filtration, and carry out bottle storage under the conditions of 16 DEG C, makes into pinkish red Portugal
Grape wine.
The wherein beta-glucosidase of separate sources, includes numbered CGMCC 3.6328, Aspergillus respectively
β-Fructus Vitis viniferae prepared by niger H08, CGMCC 3.6249, the Aspergillus niger strain of CCTCC AF 92012 and CCTCC AF 91006
Glycosidase.
Embodiment 3: different beta-glucosidase treatment effects
Method according to embodiment 2 carries out the production of red wine.Compare at the beta-glucosidase in different sources
The aroma-producing substance composition of the wine sample before and after reason, aroma-producing substance content, combined state aldehydes matter etc..Comparison also includes not carrying out glucosides
The wine sample of ferment treatment.
(1) impact on Cabernet Sauvignon Claret fragrance
The wine using present invention process to brewage and comparison wine sample are analyzed through gaschromatographic mass spectrometry (GC-MS) detection,
Isoprenoid material is analyzed (table 1) by the important composition-terpenes fragrant for varietal wine and C13.
After table 1 separate sources beta-glucosidase ferment treatment, Cabernet Sauvignon red wine terpenes and C13 fall isoprenoid are fragrant
Gas content of material (μ g L-1± SD., n=3)
Result shows, terpenes and C13-fall isoprenoid material be formed and determine varietal wine fragrance crucial because of
Element, the most all has strong fragrance and relatively low sense organ threshold value, is very important fragrance potential in vinifera raw material
Composition, plays very important effect to grape wine quality.Terpene compound is many to be existed with tasteless glucosides state form, passes through
External source adds the effective ways that glycosidase is then release free state terpene compound.After enzymolysis processing, terpenes and C13 are by isoamyl
Dienes aroma substance all increased with compareing relative to total amount, but separate sources glycosidase differs greatly after processing.Wherein
The beta-glucosidase ferment treatment aftereffect fruit in CGMCC 3.6328 and Aspergillus niger H08 source preferably, terpenes and
The blank that isoprenoid aroma substance total amount less processes is added 124.47% and 76.65% by C13 respectively.
Then there was no significant difference with compareing after the beta-glucosidase ferment treatment of CGMCC 3.6249 bacterium source, CCTCC AF 92012 He
Although content increased after the beta-glucosidase ferment treatment of CCTCC AF 91006 bacterium source, but the amplitude increased is not
The biggest.The release of terpenes aroma substance, also makes varietal wine perfume (or spice) the most typical, and fragrance is stronger.
(2) to wine combined state aldehydes matter role and influence result
Flavonoid is a class aldehydes matter important in wine, and not only the organoleptic attribute to wine has important shadow
Ringing, the most also have the strongest free radical resisting, antioxidant activity, Flavonoid substances is for arteriosclerosis and some chronic inflammatory disease
Prevention and treatment are respectively provided with important function.Flavonoid substances has two kinds of existing waies in wine, and one is free state, a kind of
It is to exist with glycocide form.Free state flavone aglycone then has higher antioxidant activity and biological utilisation than flavone glycoside
Rate, thus reach more preferable health-care effect.
Utilize high performance liquid chromatography tandem mass spectrum (UPLC-MS/MS), to flavone in Cabernet Sauvignon Grape Wine before and after zymolysis
Class aldehydes matter carries out qualitative and quantitative analysis, and quantitative result is as shown in table 2:
9 kinds of common free state Flavonoid substances quantitative result (mg L in table 2 wine-1± SD., n=3)
Note: ND, is not detected by.
As shown in Table 2, after enzymolysis processing, the free state Flavonoid substances major part content detected all has increase, but
Differ greatly equally after separate sources glucoside ferment treatment.Wherein the glucosidase effect in CGMCC 3.6328 source is
Good, after enzymolysis processing, quercetin content increase is the most obvious, and after process, content is 2.82 times before treatment, and the content of myricetin is then
It is 2.21 times before treatment, after enzymolysis, has also been newly detected Morin and luteolin in addition.In addition Aspergillus niger
The glucoside ferment treatment aftereffect fruit in H08 source is also preferable, and total amount improves 1.91 times before relatively processing, and newly discharges
Morin and two kinds of free state flavone of luteolin.The glucosidase effect in other several sources is general.
By beta-glucosidase to wine enzymolysis processing, make in wine free state flavonoid substance not only on content
Increase, kind has been enriched, the functions such as the anti-oxidation health of wine are played a positive role and affect, carries
The function of high red wine and quality.
Above experimental data fully shows, the Cabernet Sauvignon Grape Wine after the present invention utilizes specific glycosidase to process can be effective
Improve local flavor and quality.
Although the present invention is open the most as above with preferred embodiment, but it is not limited to the present invention, any is familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes and modification, therefore the protection model of the present invention
Enclosing should be with being as the criterion that claims are defined.
Claims (8)
1. one kind utilizes the method that specific glycosidase produces red wine, it is characterised in that described method includes Radix seu Herba Tetrastigmatis Hypoglauci successively
Pluck and sorting, alcohol fermentation, malo-lactic fermentation, enzymolysis processing, the clarification of lower glue, disposal of stability, sterile filling；Institute
Stating enzymolysis processing is that the glucosidase utilizing the Aspergillus niger strain of CGMCC 3.6328 to originate carries out enzymolysis processing.
Method the most according to claim 1, it is characterised in that the addition of described glucosidase is 3U/L.
Method the most according to claim 1, it is characterised in that the time of described enzymolysis processing is 3.5～6h, temperature is
35-45℃。
Method the most according to claim 1, it is characterised in that the time of described enzymolysis processing is 4h, temperature is 45 DEG C.
Method the most according to claim 1, it is characterised in that described glucosidase is β-D-Glucose glycosides enzyme.
Method the most according to claim 1, it is characterised in that the kind of the raw material Radix seu Herba Tetrastigmatis Hypoglauci that described red wine is used
Main use is brewageed including Cabernet Sauvignon, Cabernet Gernischt, Cabernet franc, Merlot, PINOT NOIR, hila, Marselan, many, the horse Bake of little dimension etc.
In Radix seu Herba Tetrastigmatis Hypoglauci kind any one or multiple.
Method the most according to claim 1, it is characterised in that the preparation method of described glucosidase is to be drawn by aspergillus niger
Line is inoculated in YPDA slant medium, quiescent culture 5d in 30 DEG C of incubators, uses physiological saline solution by ripe aspergillus niger
Spore soaks to be washed down, and flushing liquor makes spore suspension after filtering, draws spore suspension and is inoculated in liquid fermentation culture medium,
Inoculum concentration is 5%, at 30 DEG C, under 180r min-1 fermentation system, and shake-flask culture 7d.After fermentation ends, the aseptic yarn of fermentation liquor
Cloth filters, is centrifuged, and obtains the crude enzyme liquid that ferments, and crude enzyme liquid is purified obtains glucosidase.
Method the most according to claim 1, it is characterised in that described method, specifically:
(1) Radix seu Herba Tetrastigmatis Hypoglauci is plucked with sorting: either manually or mechanically plucks fresh Radix seu Herba Tetrastigmatis Hypoglauci, sorts, removes mould decayed fruit；
(2) alcohol fermentation: temperature controlled fermentation, main fermentation temperature is 25-30 DEG C；After main fermentation terminates, skin slag separates, after full appearance is carried out
Fermentation, after fermentation temperature is 18-25 DEG C；
(3) malo-lactic fermentation: after fermentation terminates to carry out malo-lactic fermentation；
(4) enzymolysis processing: according to the addition of 3U/L, add the β-D-Glucose glycosides enzyme of CGMCC 3.6328 bacterium source, enzyme
Solution processes 3.5～6h；
(5) under glue clarification: ferment treatment terminate rear wine liquid use Bentonite carry out lower glue clarifying treatment, under cementing Shu Houyong kieselguhr mistake
Filter filters；
(6) disposal of stability: the wine liquid after previous step filters carries out cold stabilized treatment, cold stabilized treatment terminates rear equality of temperature and filters,
Proceed to finished pot；
(7) sterile filling: carry out sterile filling after membrane filtration, and carry out bottle storage under the conditions of 14-18 DEG C, make finished product Radix seu Herba Tetrastigmatis Hypoglauci
Wine.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110343686A (en) * | 2019-08-07 | 2019-10-18 | 张文霞 | A kind of production of the enzyme preparation that grape wine taste and quality can be improved and application method |
| CN111307973A (en) * | 2020-03-09 | 2020-06-19 | 西北农林科技大学 | Method for releasing combined-state aroma substances of kiwi fruit juice |
| CN115125086A (en) * | 2022-04-28 | 2022-09-30 | 诺尼嘉(海南)生物酿造有限公司 | Noni fruit wine, noni brandy and noni potter wine and production process thereof |
| CN115505469A (en) * | 2022-09-01 | 2022-12-23 | 山西农业大学 | Brewing method for improving flavor and quality of red wine |
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| CN111307973A (en) * | 2020-03-09 | 2020-06-19 | 西北农林科技大学 | Method for releasing combined-state aroma substances of kiwi fruit juice |
| CN115125086A (en) * | 2022-04-28 | 2022-09-30 | 诺尼嘉(海南)生物酿造有限公司 | Noni fruit wine, noni brandy and noni potter wine and production process thereof |
| CN115125086B (en) * | 2022-04-28 | 2023-09-19 | 诺尼嘉(海南)生物酿造有限公司 | Noni fruit wine, noni brandy and noni-bot wine and production process method thereof |
| CN115505469A (en) * | 2022-09-01 | 2022-12-23 | 山西农业大学 | Brewing method for improving flavor and quality of red wine |
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