CN106190691A - A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine - Google Patents
A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine Download PDFInfo
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- CN106190691A CN106190691A CN201610540773.8A CN201610540773A CN106190691A CN 106190691 A CN106190691 A CN 106190691A CN 201610540773 A CN201610540773 A CN 201610540773A CN 106190691 A CN106190691 A CN 106190691A
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- fruit wine
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- caulis sacchari
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- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 12
- 239000007858 starting material Substances 0.000 claims abstract description 11
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 10
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 10
- 239000000047 product Substances 0.000 claims abstract description 10
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 6
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 6
- 230000003321 amplification Effects 0.000 claims abstract description 6
- 238000003199 nucleic acid amplification method Methods 0.000 claims abstract description 6
- 239000013589 supplement Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 description 13
- 230000035764 nutrition Effects 0.000 description 11
- 230000036541 health Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- -1 saccharide organic compound Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 241000609240 Ambelania acida Species 0.000 description 1
- 244000205479 Bertholletia excelsa Species 0.000 description 1
- 235000012284 Bertholletia excelsa Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000010905 bagasse Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005672 electromagnetic field Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses the production method of a kind of Caulis Sacchari sinensis Fragrant fruit wine, its production method is: fresh cane squeezes gained sugarcane juice and is evaporated concentrating, sugar addition is to 160 280g/L, add fresh Passifolra edulis fruit juice be sufficiently stirred for mixed point and regulate pH to 4.0 5.0, add ammonium hydrogen carbonate and supplement nitrogen source, total nitrogen controls, at 1.0 2.0g/100ml, to be configured to liquid before Fragrant fruit wine liquid fermentation；Dry yeast or barms 32481 activate and tame, amplification culture, make yeast starter liquid, and yeast quantity is 1.0 × 107‑1.5×109Individual/ml, aseptic condition turns and is inoculated into liquid before liquid fermentation, ferments, and prepares ripe mash；Ripe mash filters with kieselguhr for filter aid, through blending, and bottling, microwave sterilizating, get product.The fruit wine that the present invention produces not only has strong Passifolra edulis fruital, and remains Caulis Sacchari sinensis and the original nutrient substance of Passifolra edulis simultaneously.
Description
Technical field
The present invention relates to fruit wine production method technical field, more particularly relate to the producer of a kind of Caulis Sacchari sinensis Fragrant fruit wine
Method.
Background technology
Passifolra edulis, is commonly called as Herba Passiflorae Caeruleae, Passiflora edulis sims, brazilnut, because it has strong unique perfume and highly acidity, and is praised
For " natural concentrated fruit juice ".The fruit juice color of Passifolra edulis, nutrition are splendid, rich in 17 kinds of aminoacid of needed by human and multiple
160 multiple beneficial composition such as vitamin, trace element, nutritive value is the highest, but Passifolra edulis should not be eaten raw, greatly because acid content is high
Part is used for processing fruit juice, and its rate of squeezing the juice is low, and edible part is few.
Caulis Sacchari sinensis Caulis Sacchari sinensis juice rich in proteins, fat, vitamin, aminoacid, organic acid and mineral element, possibly together with much
Colloidal substance, sugarcane fat and cerosin, plant pigment and ash grade.Caulis Sacchari sinensis is because containing more ferrum element, therefore also known as " enriching blood
Really ".Caulis Sacchari sinensis juice has higher nutritive value and medicinal efficacy, as having the effect of heat-clearing and toxic substances removing, helps the health care of spleen stomach invigorating
Function, it is possible to improve dry mouth and tougue, high hot excessive thirst, regurgitation vomiting, dyspepsia, cough due to lung-heat, dysuria, constipation, singultus
Etc. symptom.In recent years, correlational study is also had to find containing the multiple material with physiologically active in Caulis Sacchari sinensis, if playing defying age
The polyphenols of effect, because Polyphenols has antioxidation, removes effect of free radical, and the polysaccharide extracted from bagasse has
Antitumor, antiviral, blood sugar lowering, the function of blood fat reducing, it is solid that the plant sterol extracted from Cortex Sacchari sinensis has gallbladder in reduction serum
Alcohol level, reduce heart disease rate, skin care, beauty treatment and salubrious effect, this to the nutrition of the mankind, health and
Diseases prevention and treatment are significant.
Mostly fruit wine the most on the market is directly to soak or blend with rice wine with single fruit to form, and alcohol content is relatively
Height, nutritional labeling is single, and taste is single, and suitable population is less, is not suitable for spread and application.
Summary of the invention
Present invention aim at for the deficiencies in the prior art, it is provided that it is a kind of that technique is simple, product special flavour is unique, nutrition,
The production method of the Caulis Sacchari sinensis Fragrant fruit wine of health care.
The present invention is achieved in that the production method of a kind of Caulis Sacchari sinensis Fragrant fruit wine, comprises the steps:
(1) fermentation raw material is prepared:
Fresh cane squeezing gained sugarcane juice be evaporated concentrating, sugar addition, to 160-280g/L, adds fresh hundred fragrant
Fruit juice is sufficiently stirred for mixed point and regulates pH to 4.0-5.0, adds ammonium hydrogen carbonate and supplements nitrogen source, and total nitrogen controls at 1.0-2.0g/
100ml, is configured to liquid before Fragrant fruit wine liquid fermentation；
(2) yeast starter liquid and fermenting-ripening mash are prepared:
Dry yeast or barms 32481 activate and tame, and amplification culture makes yeast starter liquid, yeast count
Amount is 1.0 × 107-1.5×109Individual/ml, aseptic condition turns and is inoculated into liquid before liquid fermentation, ferments, and prepares ripe mash；
(3) ripe mash filters with kieselguhr for filter aid, through blending, and bottling, microwave sterilizating, get product.
Further, in step (2), fermentation temperature controls at 25-30 DEG C, and fermentation time is 72-168 hour, prepares
The alcoholic strength of ripe mash is 10-15% (v/v).
Further, in step (3), microwave sterilizating is carried out in the following way: use liquid microwave sterilizing equipment to bottle
Dress Fragrant fruit wine carries out sterilizing, and sterilization time is 60～70 seconds.
Compared with prior art, the invention have the advantages that
The present invention utilizes Caulis Sacchari sinensis juice minimal medium, and the Caulis Sacchari sinensis Fragrant fruit wine adding the production of Passifolra edulis fruit juice fermentation not only has
Have strong Passifolra edulis fruital, and remain Caulis Sacchari sinensis and the original nutrient substance of Passifolra edulis simultaneously, as protein, aminoacid,
The nutritions such as mineral, non-saccharide organic compound and active substance, can obtain a kind of tool health care, unique flavor, battalion
Support enrich, be prone to absorb high-quality, nutrition, health fruit wine.Produce rich in Caulis Sacchari sinensis, the full nutrition of Passifolra edulis by the method for the present invention
Caulis Sacchari sinensis Fragrant fruit wine, meet people's wanting traditional index such as speciality, odor type, local flavor, nutrition, color and the mouthfeels of fruit wine
Asking, add the health care of fruit wine simultaneously, the diversification product for fruit wine increases dynamic and new varieties for prospect.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is clearly and completely described, it is clear that described reality
Executing example is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, this area is general
The every other embodiment that logical technical staff is obtained under not making creative work premise, broadly falls into present invention protection
Scope.
The production method of a kind of Caulis Sacchari sinensis Fragrant fruit wine, comprises the steps:
(1) fermentation raw material is prepared:
Fresh cane squeezing gained sugarcane juice be evaporated concentrating, sugar addition, to 160-280g/L, adds fresh hundred fragrant
Fruit juice is sufficiently stirred for mixed point and regulates pH to 4.0-5.0, adds ammonium hydrogen carbonate and supplements nitrogen source, and total nitrogen controls at 1.0-2.0g/
100ml, is configured to liquid before Fragrant fruit wine liquid fermentation；
(2) yeast starter liquid and fermenting-ripening mash are prepared:
Dry yeast or barms 32481 activate and tame, and amplification culture makes yeast starter liquid, yeast count
Amount is 1.0 × 107-1.5×109Individual/ml, aseptic condition turns and is inoculated into liquid before liquid fermentation, ferments, and prepares ripe mash；
(3) ripe mash filters with kieselguhr for filter aid, through blending, and bottling, microwave sterilizating, get product.
In embodiments of the present invention, in step (2), fermentation temperature controls at 25-30 DEG C, and fermentation time is that 72-168 is little
Time, the alcoholic strength of prepared ripe mash is 10-15% (v/v).
In embodiments of the present invention, in step (3), microwave sterilizating is carried out in the following way: use liquid microwave to go out
Bacterium equipment carries out sterilizing to bottled Fragrant fruit wine, and sterilization time is 60～70 seconds.
Microwave sterilizating is the coefficient result of heat effect and the biological effect utilizing electromagnetic field, by microwave (frequency
For 300MHz～300000MHz) irradiate the heat energy produced and be penetrated into the deep of medium and material and make medium and material the same outside and inside
Ground heating, thus killing microorganisms and spore, be particularly suitable for the sterilizing of bottled fruit wine.Compared with other sterilizing methods, microwave goes out
Bacterium can keep nutritional labeling and the flavor substance of finished product fruit wine, does not destroy the color and luster of wine body.
The present invention utilizes Caulis Sacchari sinensis juice minimal medium, and the Caulis Sacchari sinensis Fragrant fruit wine adding the production of Passifolra edulis fruit juice fermentation not only has
Have strong Passifolra edulis fruital, and remain Caulis Sacchari sinensis and the original nutrient substance of Passifolra edulis simultaneously, as protein, aminoacid,
The nutritions such as mineral, non-saccharide organic compound and active substance, can obtain a kind of tool health care, unique flavor, battalion
Support enrich, be prone to absorb high-quality, nutrition, health fruit wine.Produce rich in Caulis Sacchari sinensis, the full nutrition of Passifolra edulis by the method for the present invention
Caulis Sacchari sinensis Fragrant fruit wine, meet people's wanting traditional index such as speciality, odor type, local flavor, nutrition, color and the mouthfeels of fruit wine
Asking, add the health care of fruit wine simultaneously, the diversification product for fruit wine increases dynamic and new varieties for prospect.
Further illustrate with specific embodiment below.
Embodiment 1
The present embodiment adds Passifolra edulis fruit juice by fresh cane juice, inoculates dry yeast fermenting and producing Caulis Sacchari sinensis Fragrant fruit wine.
Method is as follows:
(1) taking fresh cane squeezing gained Caulis Sacchari sinensis juice, it is 220g/L that evaporation and concentration adjusts pol in sugarcane juice, adds fresh hundred
Oleum Linderae fruit juice, the pH to 4.5 of regulation Caulis Sacchari sinensis juice, and add ammonium hydrogen carbonate and supplement nitrogen source, making total nitrogen in Caulis Sacchari sinensis juice is 1.0g/
100ml, prepares liquid before fermentation.
(2) activating dry yeast strain, the inoculum concentration with 2% accesses seed liquor prepared by the pol fresh sugarcane juice as 160g/L
In, allow yeast grow up and breed, obtain the yeast starter liquid of amplification culture, make yeast quantity 1.0 × 107Individual/ml.Aseptic
By 5% inoculum concentration, yeast starter liquid being transferred to ferment in front liquid under state, carry out fermentation culture, fermentation temperature controls 25
DEG C, fermentation time is 96 hours, and prepared alcoholic strength is the ripe mash of volume ratio 12.4%.
(3) ripe mash adds kieselguhr drainage, blends, bottling, and microwave sterilizating (uses microwave 3000MHz, pulsewidth 1 μ s, weight
The pulse of complex frequency 2200Hz, power 2KW, irradiate 60 seconds), obtain finished product.
Embodiment 2
The present embodiment adds Passifolra edulis fruit juice, inoculation yeast strain 32481 fermenting and producing Caulis Sacchari sinensis hundred by fresh cane juice
Oleum Linderae wine.Method is as follows:
(1) taking fresh cane and squeeze to obtain Caulis Sacchari sinensis juice, it is 280g/L that evaporation and concentration adjusts pol in sugarcane juice, adds fresh hundred fragrant
Fruit juice, the pH to 4.0 of regulation Caulis Sacchari sinensis juice, and add ammonium hydrogen carbonate and supplement nitrogen source, making total nitrogen in Caulis Sacchari sinensis juice is 2.0g/100ml,
Prepare liquid before fermentation.
(2) prepare actication of culture slant medium with the fresh sugarcane juice that pol is 160g/L and carry out activated inclined plane barms
32481, activated spawn makes yeast cream, after with 2% inoculum concentration be transferred in the pol fresh sugarcane juice as 180g/L, send out
Ferment is cultivated, and yeast is grown up and bred, and obtains the yeast starter liquid of amplification culture, makes yeast quantity 1.5 × 109Individual/ml.Nothing
Under bacterium state, the inoculum concentration by 5% is transferred to yeast starter liquid to ferment in front liquid, carries out fermentation culture, and fermentation temperature controls
28 DEG C, fermentation time is 168 hours, and prepared alcoholic strength is the ripe mash of volume ratio 14.0%.
(3) ripe mash adds kieselguhr drainage, blends, bottling, and microwave sterilizating (uses microwave 3000MHz, pulsewidth 1 μ s, weight
The pulse of complex frequency 2500Hz, power 2KW, irradiate 70 seconds), obtain finished product.
Although preferred embodiments of the present invention have been described, but those skilled in the art once know basic creation
Property concept, then can make other change and amendment to these embodiments.So, claims are intended to be construed to include excellent
Select embodiment and fall into all changes and the amendment of the scope of the invention.
Obviously, those skilled in the art can carry out various change and the modification essence without deviating from the present invention to the present invention
God and scope.So, if these amendments of the present invention and modification belong to the scope of the claims in the present invention and equivalent technologies thereof
Within, then the present invention is also intended to comprise these change and modification.
Claims (3)
1. the production method of a Caulis Sacchari sinensis Fragrant fruit wine, it is characterised in that comprise the steps:
(1) fermentation raw material is prepared:
Fresh cane squeezing gained sugarcane juice be evaporated concentrating, sugar addition, to 160-280g/L, adds fresh Passifolra edulis fruit
Juice is sufficiently stirred for mixed point and regulates pH to 4.0-5.0, adds ammonium hydrogen carbonate and supplements nitrogen source, and total nitrogen controls at 1.0-2.0g/
100ml, is configured to liquid before Fragrant fruit wine liquid fermentation；
(2) yeast starter liquid and fermenting-ripening mash are prepared:
Dry yeast or barms 32481 activate and tame, amplification culture, make yeast starter liquid, and yeast quantity exists
1.0×107-1.5×109Individual/ml, aseptic condition turns and is inoculated into liquid before liquid fermentation, ferments, and prepares ripe mash；
(3) ripe mash filters with kieselguhr for filter aid, through blending, and bottling, microwave sterilizating, get product.
2. the production method of Caulis Sacchari sinensis Fragrant fruit wine as claimed in claim 1, it is characterised in that in step (2), fermentation temperature
Controlling at 25-30 DEG C, fermentation time is 72-168 hour, and the alcoholic strength of the ripe mash prepared is 10-15% (v/v).
3. the method for claim 1, it is characterised in that in step (3), microwave sterilizating is carried out in the following way:
Using liquid microwave sterilizing equipment that bottled Fragrant fruit wine is carried out sterilizing, sterilization time is 60～70 seconds.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540773.8A CN106190691A (en) | 2016-07-11 | 2016-07-11 | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540773.8A CN106190691A (en) | 2016-07-11 | 2016-07-11 | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine |
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| CN106190691A true CN106190691A (en) | 2016-12-07 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967555A (en) * | 2017-05-05 | 2017-07-21 | 广西万佳葡萄科技有限公司 | A kind of production method of passion fruit sugarcane mixed fruit wine |
| CN107828589A (en) * | 2017-11-28 | 2018-03-23 | 广西海酩威酿酒股份有限公司 | Utilize the method for cane molasses production vodka |
| CN108641888A (en) * | 2018-06-29 | 2018-10-12 | 广西浙缘农业科技有限公司 | A kind of preparation method of passion fruit sugarcane vinegar |
| CN108728303A (en) * | 2018-06-12 | 2018-11-02 | 庄臣酿酒（福建）有限公司 | A kind of brewage process of passion fruit |
| CN109749907A (en) * | 2019-02-01 | 2019-05-14 | 四川省食品发酵工业研究设计院 | A kind of oat sugarcane and its brewing method |
| CN110452797A (en) * | 2019-08-27 | 2019-11-15 | 广西壮族自治区农业科学院 | The method that plum adds fresh sugarcane juice production Plum wine |
| CN110467997A (en) * | 2019-08-27 | 2019-11-19 | 广西壮族自治区农业科学院 | A method of utilizing sugar-cane juice fermenting and producing mulberry fruit wine |
| CN112111357A (en) * | 2020-08-26 | 2020-12-22 | 石林蓝果农业科技有限公司 | Preparation method of blueberry fruit wine |
-
2016
- 2016-07-11 CN CN201610540773.8A patent/CN106190691A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106967555A (en) * | 2017-05-05 | 2017-07-21 | 广西万佳葡萄科技有限公司 | A kind of production method of passion fruit sugarcane mixed fruit wine |
| CN107828589A (en) * | 2017-11-28 | 2018-03-23 | 广西海酩威酿酒股份有限公司 | Utilize the method for cane molasses production vodka |
| CN108728303A (en) * | 2018-06-12 | 2018-11-02 | 庄臣酿酒（福建）有限公司 | A kind of brewage process of passion fruit |
| CN108641888A (en) * | 2018-06-29 | 2018-10-12 | 广西浙缘农业科技有限公司 | A kind of preparation method of passion fruit sugarcane vinegar |
| CN109749907A (en) * | 2019-02-01 | 2019-05-14 | 四川省食品发酵工业研究设计院 | A kind of oat sugarcane and its brewing method |
| CN110452797A (en) * | 2019-08-27 | 2019-11-15 | 广西壮族自治区农业科学院 | The method that plum adds fresh sugarcane juice production Plum wine |
| CN110467997A (en) * | 2019-08-27 | 2019-11-19 | 广西壮族自治区农业科学院 | A method of utilizing sugar-cane juice fermenting and producing mulberry fruit wine |
| CN112111357A (en) * | 2020-08-26 | 2020-12-22 | 石林蓝果农业科技有限公司 | Preparation method of blueberry fruit wine |
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