CN106318831A - Nutmeg flavor grape fruit wine and brewing method thereof - Google Patents

Nutmeg flavor grape fruit wine and brewing method thereof Download PDF

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Publication number
CN106318831A
CN106318831A CN201610982915.6A CN201610982915A CN106318831A CN 106318831 A CN106318831 A CN 106318831A CN 201610982915 A CN201610982915 A CN 201610982915A CN 106318831 A CN106318831 A CN 106318831A
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Prior art keywords
wine
fruit wine
semen myristicae
vitis viniferae
fructus vitis
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贺灿炎
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Beihai Hesi Technology Co Ltd
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Beihai Hesi Technology Co Ltd
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Priority to CN201610982915.6A priority Critical patent/CN106318831A/en
Publication of CN106318831A publication Critical patent/CN106318831A/en
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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
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/076—Poria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • A61K36/284—Atractylodes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/34—Campanulaceae (Bellflower family)
    • A61K36/344—Codonopsis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/484—Glycyrrhiza (licorice)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A61K36/8994—Coix (Job's tears)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9064—Amomum, e.g. round cardamom
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9068—Zingiber, e.g. garden ginger
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
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  • Wood Science & Technology (AREA)
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Abstract

The invention discloses a nutmeg flavor grape fruit wine and a brewing method thereof. The brewing raw material comprises grape, nutmeg, traditional Chinese medicine compound and water. The raw grape wine and the raw nutmeg wine are mixed into the nutmeg flavor grape fruit wine. The fruit wine preparation technology is simple, is easily realized, has obvious economic value and is suitable for large-scale production. The alcohol concentration of the wine is low. The nutmeg flavor grape fruit wine can meet the public requirements, and especially, is suitable for people suffering from spleen and stomach discomfort.

Description

A kind of Semen Myristicae local flavor grape fruit wine and brewing method thereof
Technical field
The present invention relates to fruit wine technical field, particularly to a kind of Semen Myristicae local flavor grape fruit wine.
Background technology
Semen Myristicae is the famous spice in the torrid zone and medicinal plants.Gather when winter, spring two season fruit maturation.Its kernel is used as medicine, Warm in nature, return spleen, stomach, large intestine channel, for Deficiency and coldness of spleen and stomach, incessant chronic diarrhea, abdominal distention, lack of appetite is vomitted.Additionally, seasoning also can be made Product, iundustrial oil raw material etc..It is a kind of important spice, medicinal plants.
Fructus Vitis viniferae is famous fruit, eats raw or dried Fructus Vitis viniferae processed, and makes wine, and the ending wine after wine brewing can carry food and drink acid, root and rattan medicine With can preventing or arresting vomiting, antiabortive.
Fruit wine is with sweet point of fruit itself wine being become ethanol by yeast fermentation, the local flavor containing fruit and ethanol. Wine is a kind of fruit wine that we are common.Along with people's requirement upper to quality of life is more and more higher, life stress gradually increases Greatly, and the uncomfortable crowd of taste gradually increases.Wine local flavor on the market is single, and carries spirituous drink as a kind of Product, are not suitable for as Deficiency and coldness of spleen and stomach is this kind of drunk by people.Therefore we need a kind of grape fruit wine that more can be suitable for public demand.
Summary of the invention
For solving the problems referred to above, solution below will be taked.
A kind of Semen Myristicae local flavor grape fruit wine, brew raw material includes Fructus Vitis viniferae 20-30 part, Semen Myristicae 10-16 part, Chinese medicine composition Thing 3-5 part, water 90-120 part.
Described Chinese medicine composition includes Cortex Cinnamomi 0.4-0.7 part, Rhizoma Atractylodis Macrocephalae 0.8-0.9 part, Poria 0.4-0.7 part, Semen Lablab Album 0.2-0.4 part, Semen Coicis 0.5-0.7 part, Fructus Amomi 0.6-0.7 part, Radix Glycyrrhizae 0.7-0.8 part, Rhizoma Zingiberis 0.4-0.7 part, Radix Codonopsis 0.3- 0.4 part.
The brewing method of a kind of Semen Myristicae local flavor grape fruit wine, uses following steps, including:
(1) preparation of Fructus Vitis viniferae wine base:
A. choosing fresh, ripe Fructus Vitis viniferae, clean stalk removes seed, carries out pulverization process, make Fructus Vitis viniferae pulp after stirring after drying, Standby；
B. adjust pulp sugariness with Mel, adjust pulp acidity with tartaric acid；
C. in pulp, add pectin, heat and be stirred continuously, keeping the temperature at 32-40 DEG C, preparing mixed liquor；
D. adding yeast in mixed liquor, ferment in 20-25 DEG C, to producing without obvious foam, stopping of i.e. fermenting, by 200 Fructus Vitis viniferae wine base is prepared after mesh screen；
(2) preparation of Semen Myristicae wine base:
A. take green meat Fructus Amomi Rotundus, be polished into powder, add water stirring pulping, prepare Semen Myristicae slurry；
B. take Chinese medicine composition, add pure water and decoct 120-150 minute, obtain decocting for Chinese herbal medicine liquid by 50 mesh screen afterwards；
C. decocting for Chinese herbal medicine liquid is added in Semen Myristicae slurry, be sufficiently stirred for, prepare Chinese medicine Semen Myristicae and stick with paste；
D. taking Chinese medicine Semen Myristicae to stick with paste, cooked by steamer, when being cooled to 28-30 DEG C, add koji, stir, ferment 10- After 15 days, Semen Myristicae wine base will be prepared after filtering fermentation liquor；
(3) preparation of fruit wine
A. put in wine vat after prepared Fructus Vitis viniferae wine base being filtered decontamination with Semen Myristicae wine base and be sufficiently mixed, obtain at the beginning of fruit wine Wine；
B: adjust fruit wine just wine sugariness with Mel, adjusts fruit wine just vinic acid degree with tartaric acid；
C: wine vat is covered and puts and tan by the sun in the sun 25-30 days；
D: carry out fill, sterilize, pack, prepares fruit wine.
Preferably, in described Fructus Vitis viniferae wine base preparation process B, the concentration of Mel is 43 ripples, and tartaric acid concentration is 0.1mol/L.
Preferably, in described Fructus Vitis viniferae wine base preparation process C, heat time heating time is 30-45 minute.
Preferably, in preparation process D of described Semen Myristicae wine base, fermentation temperature is maintained at 25-30 DEG C.
Preferably, in preparation process B of described fruit wine, the concentration of Mel is 43 ripples, and tartaric acid concentration is 0.1mol/L.
Preferably, preparation process B of described fruit wine is adjusted to fruit wine just wine with Mel and reaches 110g-150g/ containing sweet amount L, adjusting fruit wine just vinic acid degree with tartaric acid is PH5-6.
The beneficial effects of the present invention is, with Cortex Cinnamomi, the Rhizoma Atractylodis Macrocephalae, Poria, Semen Lablab Album, Semen Coicis, Fructus Amomi, Radix Glycyrrhizae, Rhizoma Zingiberis, party The Chinese medicines such as ginseng, produce a kind of Semen Myristicae local flavor grape fruit wine, and it makes full use of the nutritive value of Semen Myristicae, Fructus Vitis viniferae, has and control The effect that treatment Deficiency and coldness of spleen and stomach, diet are not thought.Meanwhile, Semen Myristicae has the fragrance of uniqueness, carries by its fruit wine delicate fragrance being prepared from God, promotes desire of drinking.This fruit processing technology is simple, it is easy to accomplish, there is significant economic worth, scale metaplasia can be carried out Produce.Its wine alcohol concentration is low, is suitable for public demand, is particularly suitable for taste discomfort crowd.
Detailed description of the invention
A kind of Semen Myristicae local flavor grape fruit wine, brew raw material includes Fructus Vitis viniferae 20-30 part, Semen Myristicae 10-16 part, Chinese medicine composition Thing 3-5 part, water 90-120 part.
Described Chinese medicine composition includes Cortex Cinnamomi 0.4-0.7 part, Rhizoma Atractylodis Macrocephalae 0.8-0.9 part, Poria 0.4-0.7 part, Semen Lablab Album 0.2-0.4 part, Semen Coicis 0.5-0.7 part, Fructus Amomi 0.6-0.7 part, Radix Glycyrrhizae 0.7-0.8 part, Rhizoma Zingiberis 0.4-0.7 part, Radix Codonopsis 0.3- 0.4 part.
The brewing method of a kind of Semen Myristicae local flavor grape fruit wine, uses following steps, including:
(1) preparation of Fructus Vitis viniferae wine base:
A. choosing fresh, ripe Fructus Vitis viniferae, clean stalk removes seed, carries out pulverization process, make Fructus Vitis viniferae pulp after stirring after drying, Standby；
B. adjust pulp sugariness with the Mel that concentration is 43 ripples, adjust pulp acidity with the tartaric acid that concentration is 0.1mol/L；
C. adding pectin in pulp, heat and be stirred continuously, heat time heating time is 30-45 minute, keeps the temperature at 32-40 DEG C, prepare mixed liquor；
D. adding yeast in mixed liquor, ferment in 20-25 DEG C, to producing without obvious foam, stopping of i.e. fermenting, by 200 Fructus Vitis viniferae wine base is prepared after mesh screen；
(2) preparation of Semen Myristicae wine base:
A. take green meat Fructus Amomi Rotundus, be polished into powder, add water stirring pulping, prepare Semen Myristicae slurry；
B. take Chinese medicine composition, add pure water and decoct 120-150 minute, obtain decocting for Chinese herbal medicine liquid by 50 mesh screen afterwards；
C. decocting for Chinese herbal medicine liquid is added in Semen Myristicae slurry, be sufficiently stirred for, prepare Chinese medicine Semen Myristicae and stick with paste；
D. take Chinese medicine Semen Myristicae to stick with paste, cooked by steamer, when being cooled to 28-30 DEG C, add koji, stir, at 25-30 Ferment in DEG C, after fermenting 10-15 days, Semen Myristicae wine base will be prepared after filtering fermentation liquor；
(3) preparation of fruit wine
A. put in wine vat after prepared Fructus Vitis viniferae wine base being filtered decontamination with Semen Myristicae wine base and be sufficiently mixed, obtain at the beginning of fruit wine Wine；
B: adjust fruit wine just wine sugariness with the Mel that concentration is 43 ripples, adjusts fruit wine just wine with the tartaric acid that concentration is 0.1mol/L Acidity, just the sweet amount of wine reaches 110g-150g/L, acidity reaches PH5-6 to make fruit wine；
C: wine vat is covered and puts and tan by the sun in the sun 25-30 days；
D: carry out fill, sterilize, pack, prepares fruit wine.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention Row limits, on the premise of designing spirit without departing from the present invention, and this area ordinary skill technical staff technical side to the present invention Various deformation that case is made and improvement, all should fall in the protection domain that claims of the present invention determines.

Claims (8)

1. a Semen Myristicae local flavor grape fruit wine, it is characterised in that brew raw material includes Fructus Vitis viniferae 20-30 part, Semen Myristicae 10-16 Part, Chinese medicine composition 3-5 part, water 90-120 part.
2. according to the grape fruit wine described in claim 1, it is characterised in that described Chinese medicine composition includes Cortex Cinnamomi 0.4-0.7 Part, Rhizoma Atractylodis Macrocephalae 0.8-0.9 part, Poria 0.4-0.7 part, Semen Lablab Album 0.2-0.4 part, Semen Coicis 0.5-0.7 part, Fructus Amomi 0.6-0.7 part, Radix Glycyrrhizae 0.7-0.8 part, Rhizoma Zingiberis 0.4-0.7 part, Radix Codonopsis 0.3-0.4 part.
3. the brewing method of a Semen Myristicae local flavor grape fruit wine, it is characterised in that use following steps, including:
(1) preparation of Fructus Vitis viniferae wine base:
A. choosing fresh, ripe Fructus Vitis viniferae, clean stalk removes seed, carries out pulverization process, make Fructus Vitis viniferae pulp after stirring after drying, Standby；
B. adjust pulp sugariness with Mel, adjust pulp acidity with tartaric acid；
C. in pulp, add pectin, heat and be stirred continuously, keeping the temperature at 32-40 DEG C, preparing mixed liquor；
D. adding yeast in mixed liquor, ferment in 20-25 DEG C, to producing without obvious foam, stopping of i.e. fermenting, by 200 Fructus Vitis viniferae wine base is prepared after mesh screen；
(2) preparation of Semen Myristicae wine base:
A. take green meat Fructus Amomi Rotundus, be polished into powder, add water stirring pulping, prepare Semen Myristicae slurry；
B. take Chinese medicine composition, add pure water and decoct 120-150 minute, obtain decocting for Chinese herbal medicine liquid by 50 mesh screen afterwards；
C. decocting for Chinese herbal medicine liquid is added in Semen Myristicae slurry, be sufficiently stirred for, prepare Chinese medicine Semen Myristicae and stick with paste；
D. taking Chinese medicine Semen Myristicae to stick with paste, cooked by steamer, when being cooled to 28-30 DEG C, add koji, stir, ferment 10- After 15 days, Semen Myristicae wine base will be prepared after filtering fermentation liquor；
(3) preparation of fruit wine
A. put in wine vat after prepared Fructus Vitis viniferae wine base being filtered decontamination with Semen Myristicae wine base and be sufficiently mixed, obtain at the beginning of fruit wine Wine；
B: adjust fruit wine just wine sugariness with Mel, adjusts fruit wine just vinic acid degree with tartaric acid；
C: wine vat is covered and puts and tan by the sun in the sun 25-30 days；
D: carry out fill, sterilize, pack, prepares fruit wine.
Brewing method the most according to claim 3, it is characterised in that in described Fructus Vitis viniferae wine base preparation process B, Mel is dense Degree is 43 ripples, and tartaric acid concentration is 0.1mol/L.
Brewing method the most according to claim 3, it is characterised in that heat time heating time in described Fructus Vitis viniferae wine base preparation process C For 30-45 minute.
Brewing method the most according to claim 3, it is characterised in that ferment in preparation process D of described Semen Myristicae wine base Temperature is maintained at 25-30 DEG C.
Brewing method the most according to claim 3, it is characterised in that the concentration of Mel in preparation process B of described fruit wine Being 43 ripples, tartaric acid concentration is 0.1mol/L.
Brewing method the most according to claim 3, it is characterised in that adjust with Mel in preparation process B of described fruit wine Reaching 110g-150g/L to fruit wine just wine containing sweet amount, adjusting fruit wine just vinic acid degree with tartaric acid is PH5-6.
CN201610982915.6A 2016-11-09 2016-11-09 Nutmeg flavor grape fruit wine and brewing method thereof Withdrawn CN106318831A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109486616A (en) * 2018-12-30 2019-03-19 山东温和酒业有限公司 A kind of low drunk degree white wine and its preparation process of fermenting

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101182434A (en) * 2006-11-14 2008-05-21 孟祥欣 Fermenting method for appetizer wine
CN103725558A (en) * 2012-10-16 2014-04-16 江月锋 Spleen and stomach deficiency nutmeg health-care wine
CN105255679A (en) * 2015-11-22 2016-01-20 安徽联喆玉竹有限公司 Brewing method for water chestnut scutellaria baicalensis jaboticaba fruit wine
CN105462750A (en) * 2015-12-22 2016-04-06 南陵百绿汇农业科技有限公司 Brewing method of Chinese cinquefoil herb flavored date palm fruit wine
CN105886232A (en) * 2016-06-11 2016-08-24 张俊辉 Brewing technology for nutritional healthcare nutmeg liquor

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101182434A (en) * 2006-11-14 2008-05-21 孟祥欣 Fermenting method for appetizer wine
CN103725558A (en) * 2012-10-16 2014-04-16 江月锋 Spleen and stomach deficiency nutmeg health-care wine
CN105255679A (en) * 2015-11-22 2016-01-20 安徽联喆玉竹有限公司 Brewing method for water chestnut scutellaria baicalensis jaboticaba fruit wine
CN105462750A (en) * 2015-12-22 2016-04-06 南陵百绿汇农业科技有限公司 Brewing method of Chinese cinquefoil herb flavored date palm fruit wine
CN105886232A (en) * 2016-06-11 2016-08-24 张俊辉 Brewing technology for nutritional healthcare nutmeg liquor

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109486616A (en) * 2018-12-30 2019-03-19 山东温和酒业有限公司 A kind of low drunk degree white wine and its preparation process of fermenting

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Application publication date: 20170111