CN106591020A - Comprehensive utilization method of mountain grapes - Google Patents
Comprehensive utilization method of mountain grapes Download PDFInfo
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- CN106591020A CN106591020A CN201710011475.4A CN201710011475A CN106591020A CN 106591020 A CN106591020 A CN 106591020A CN 201710011475 A CN201710011475 A CN 201710011475A CN 106591020 A CN106591020 A CN 106591020A
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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
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
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Abstract
The invention discloses a comprehensive utilization method of mountain grapes. Companion fungi, namely frost, on peels of the mountain grapes are subjected to domestication and cultivation enlarging in a grape peel squeezing solution, and a mixed strain for fermenting and manufacturing mountain wine is obtained; secondly, the mountain grapes are cleaned and drained, stems are removed, the mountain grapes without stems are smashed, the mixed strain is inoculated, cane sugar is added at 25-35 DEG C for fermentation, filtering is conducted when the sugar content in a fermentation solution is smaller than or equal to 7 g/L 5-7 days after fermentation, filter residues are dried, the peels serve as animal feed, grape seed oil and procyanidine are separated from seeds through the supercritical continuous extraction method, the filtrate continues to be fermented till the sugar content is smaller than or equal to 4 g/L, upper layer liquor is siphoned out, bottom layer yeast paste is abandoned, the product continues to be fermented for 15-30 days at 15-30 DEG C, and dry red type mountain wine is obtained. Multiple technologies are effectively integrated, the optimal comprehensive utilization effect of the mountain grapes is achieved, market competitiveness is high, and application prospects are broad.
Description
Technical field
The present invention relates to a kind of method of comprehensive utilization of high V. amurensis, category processing of farm products field.
Background technology
Vitis davidii Foex kind in the population of high mountain Vitis East Asia, is powerful liana, originates in southern snowy peak mountain area,
Domestication breeding is formed under high temperature, wet, low illumination ecological environment.High V. amurensis tender leaf is in aubergine, heart-shaped into age blade, it is big and
Thickness, more smooth, matt, edge sawtooth is blunt.Ripe high V. amurensis sugar content is up to 20% or so, honey aromatic flavour, not only
Fresh food quality is good, and Wine-making quality also belongs to first-class, will terminate each grape wine factory of south China and makes not because material quality is not good enough
Go out the situation of high-grade grape wine, and using as the preferred raw materials for brewing high-grade grape wine, lift the quality of China's grape wine.
High vitis amurensis husk thickness seed is more, various to human body containing a large amount of resveratrols, anthocyanidin etc. in Grape Skin in atropurpureus
Favourable material, anthocyanidin has anti-oxidant, anti-aging and removes the important health-care effect of human free radical；And resveratrol is
The chemopreventive agent of tumour, is also to reducing platelet aggregation, prevention and treatment atherosclerotic, the change of cardiovascular and cerebrovascular disease
Learn prophylactic.But it is the main source of grape ardent also containing acerbity components such as more tannin in high vitis amurensis husk, if
Dealing with improperly can have a strong impact on the quality of grape wine.
Grape pip is the leftover bits and pieces of grape wine factory, and products therefrom after Grape Skin, grape pedicel is separated Jing after drying, and grape pip contains
There are various abundant amino acid, vitamin and mineral matter etc..Grape-kernel oil because its there is health care, beauty the effect of, so price
It is very expensive；Grape seed extract has removes free radical, anti-oxidant, anti-prostate cancer, the effect of anti-liver neoplasm, can be with
The damage of antagonism nervous system.
During the high wild grape wine of fermenting and producing, resveratrol, the cyanine in Grape Skin how is made to greatest extent
The material dissolution such as element, lifts the quality and health care of high wild grape wine, and reduces having astringent taste in grape wine to greatest extent
Tannin content, while utilizing grape pip resource to greatest extent, extract grape-kernel oil and former cyanine in grape pip
Element, is both to comprehensively utilize the technical barrier that high V. amurensis face, and is also the technical problem not solved at this stage.
The content of the invention
To solve the problems, such as above-mentioned prior art, the present inventor gropes and sums up one kind through substantial amounts of test
Using the high wild grape wine of high V. amurensis concomitance bacterium ferment making, and while extract grape-kernel oil and former cyanine in accessory substance grape pip
The high V. amurensis method of comprehensive utilization of element.
The present invention includes following step：
（1）Bacterial classification collection, domestication and Amplification Culture：Squeezed after the high vitis amurensis husk of firm collection is smashed to pieces, collection is squeezed
The liquid for arriving, agar is added toward liquid, and 2-20 test tube slant culture medium is made after heating, dissolving and sterilizing, chooses 2-20
Growing way preferably, the high V. amurensis of just collection, " lime " in each Grape Skin is gently scraped respectively, inclined-plane is seeded in respectively
On culture medium, the good test tube slant culture medium of growing way is screened, tame 3-6 generations, " lime " tamed is enlarged into culture, obtained
The mixed bacteria of the high wild grape wine of ferment making.
The research of postmenstruation finds that " lime " in fresh Grape Skin is substantially Mixed Microbes, based on saccharomycete, wherein
Also include the bacterium of the bacterium that can decompose acerbity components tannin, the bacterium that pectin can be decomposed and energy decomposition of cellulose.
（2）Dispensing and fermentation：To drain away the water after the high V. amurensis cleaning of firm collection, then destemming is crushed, and is mixed thoroughly and is followed by
Enter（1）In the mixed bacteria that obtains, fermented at a temperature of 25-35 DEG C, the sucrose that 3-5% is added after 12 hours is mixed, 48
The sucrose that 3-5% is continuously added after hour is mixed, and the sucrose that 3-5% is added after 84 hours is mixed；Fermentation is stirred daily after starting
1-2 time, the Grape Skin that floating is made every time immerses in zymotic fluid again；After fermentation 5-7 days, as sugar content≤7g/L in zymotic fluid
When, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, and seed loads after crushing
Extraction kettle carries out supercritical carbon dioxide extracting, and extraction temperature is controlled at 45 DEG C -55 DEG C, and extracting pressure is 25-30Mpa, point
It it is 25 DEG C -30 DEG C from temperature, isolated single extraction thing grape-kernel oil from separating still treats grape-kernel oil in grape pip
After extraction completely, change extracting pressure to 30Mpa-35Mpa, extraction temperature to 50 DEG C -60 DEG C, add the second of 60%-75%
Alcohol is 3 with the mass ratio of grape pip as entrainer, entrainer volume：1-8：1, extraction time is 3h-6h, from separating still
Isolated reextraction thing, is evaporated to 1st/1st to eight/3rd of original volume, concentrate Jing by reextraction thing
Parse after macroporous resin adsorption, then dry grape pip procyanidin extract after concentrating；Filtrate continue ferment to sugar content≤
During 4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, upper strata wine liquid is continued under conditions of 15-30 DEG C the 15-30 that ferments
It obtains final product high wild grape wine.Continue to ferment and be mainly malo-lactic fermentation, be conducive to improving the quality of grape wine and lifting Portugal
The mouthfeel of grape wine.
The high wild grape wine obtained using the present invention is extra dry red wine type, and alcoholic strength 12-18 degree, mellow in taste, local flavor is excellent, can
The content of soluble substance, anthocyanidin and resveratrol is all very high, and without any astringent taste and bitter taste, wherein solable matter is common city
Sell extra dry red wine 4-6 times, anthocyanidin content is 3-5 times of common commercially available extra dry red wine, and Resveratrol content is higher by than common commercially available extra dry red wine
20%-50%。
The grape-kernel oil obtained using the present invention, is detected, total unrighted acid quality with Gc/ms Analyser
Fraction is 80%-90%；The grape pip procyanidin extract for obtaining, is detected, OPC with ultraviolet-uisible spectrophotometer
Mass fraction is 90%-98%.Grape-kernel oil and procyanidin extract are widely used in medicine, food and health food neck
Domain, wide market.
Compared with prior art, beneficial effects of the present invention are also resided in：
The present invention is to find to be made on the basis of association " lime " is substantially Mixed Microbes in fresh Grape Skin, Mixed Microbes
Based on saccharomycete, wherein also include and can decompose the bacterium of acerbity components tannin, the bacterium of pectin can be decomposed and can be decomposed
The bacterium of cellulose.Sugar transition in zymotic fluid can be alcohol by the saccharomycete in Mixed Microbes, and this is the base for brewing grape wine
This condition；Decompose the acerbity components that can effectively degrade in Grape Skin of bacterium of acerbity components tannin, reduce grape wine astringent taste and
Lift the mouthfeel of grape wine；And the bacterium for decomposing pectin and cellulose can effectively destroy plant cell wall, in making high vitis amurensis husk
Polyphenols such as the just higher anthocyanidin of content and resveratrol itself is dissolved into greatest extent in wine liquid, due to anthocyanidin
There is stronger anti-oxidant, anti-rancidity with resveratrol itself, thus anthocyanidin, resveratrol enriched in wine liquid etc. is more
Aldehydes matter can make grape wine slowly be aged but will not become sour within four, five years even longer time, add so as to avoid
Plus anti-oxidant, the antirancidity agent of certain damaging effect are commonly used but had to human body in this grape wine of sulfur dioxide, it is one
Plant without sulphur grape wine, significantly improve the quality of grape wine.
The present invention is increased by the use of the mixed bacteria with high V. amurensis association as fermented bacterium using unique acclimation method
Strong adaptability and fermentability of the concomitance bacterium in zymotic fluid, the various functions and effect for enabling concomitance bacterium give full play to, and
Effectively shorten fermentation time, improve operating efficiency, the time of alcoholic fermentation shortens more than 20% than conventional method；Fermented
Cheng Zhong, except addition sucrose provides carbon source, the breeding for concomitance bacterium is provided outside advantage, is one without any other additive
Plant the brewing method of complete ecology.
The method that the present invention adds white sugar using substep, makes sugar content in zymotic fluid remain at a rational water
It is flat, the breeding for being conducive to concomitance bacterium and the function for giving full play to various concomitance bacteriums.
Due to resveratrol and anthocyanidin it is very fast in the dissolving of fermentation initial stage, and acerbity components after fermentation phase dissolving is very fast,
Thus in fermentation 5-7 days, sugar content≤7g/L in zymotic fluid, now alcoholic fermentation be not fully completed will skin seed separate, this
Sample can substantially reduce the content of acerbity components in wine liquid, but affect little to the dissolving of anthocyanidin and resveratrol.
The present invention also using supercritical carbon dioxide extraction method continuously extract grape-kernel oil in accessory substance grape pip and
OPC, with extraction efficiency it is high, active component is retained, environmental protection, low energy consumption the characteristics of.
In sum, the present invention carries out effective integration by the multinomial technology by more than, realizes the optimal comprehensive of high V. amurensis
Close and utilize, the market competitiveness is strong, has a extensive future.
Specific embodiment
The method of comprehensive utilization of high V. amurensis is described in detail below.
Embodiment 1：
（1）Bacterial classification collection, domestication and Amplification Culture：Squeezed after the high vitis amurensis husk of firm collection is smashed to pieces, collection is squeezed
The liquid for arriving, agar is added toward liquid, and 18 test tube slant culture mediums are made after heating, dissolving and sterilizing, and selection 18 is long
The high V. amurensis that gesture preferably, is just gathered, " lime " in each Grape Skin is gently scraped respectively, and inclined-plane culture is seeded in respectively
On base, the good test tube slant culture medium of growing way is screened, tamed for 5 generations, " lime " tamed is enlarged into culture, must ferment system
Make the mixed bacteria of high wild grape wine.
（2）Dispensing and fermentation：To drain away the water after the high V. amurensis cleaning of firm collection, then destemming is crushed, and is mixed thoroughly and is followed by
Enter（1）In the mixed bacteria that obtains, fermented at a temperature of 25-35 DEG C, the sucrose that 4.5% is added after 12 hours is mixed, 48
The sucrose that 4.5% is continuously added after hour is mixed, and the sucrose that 4.5% is added after 84 hours is mixed；Fermentation is stirred daily after starting
1-2 time, the Grape Skin that floating is made every time immerses in zymotic fluid again；After fermentation 6.5 days, as sugar content≤7g/L in zymotic fluid
When, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, and seed loads after crushing
Extraction kettle carries out supercritical carbon dioxide extracting, 46 DEG C of extraction temperature, extracting pressure 26Mpa, and separation temperature is 27 DEG C, from separation
Single extraction thing grape-kernel oil isolated in kettle, after grape-kernel oil extraction completely in grape pip, changes extracting pressure extremely
, to 51 DEG C, the ethanol for adding 62% is 5 as the mass ratio of entrainer, entrainer volume and grape pip for 31Mpa, extraction temperature：
1, extraction time is 4h, and isolated reextraction thing, by reextraction thing the four of original volume are evaporated to from separating still
/ mono-, concentrate is parsed Jing after macroporous resin adsorption, then dry grape pip procyanidin extract after concentrating；Filtrate is continued
When fermenting to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, by condition of the upper strata wine liquid at 15-30 DEG C
Lower continuation is fermented and obtains final product high wild grape wine in 28 days.
The high wild grape wine obtained using the present invention is extra dry red wine type, 16.5 degree of alcoholic strength, and mellow in taste, local flavor is excellent, can
The content of soluble substance, anthocyanidin and resveratrol is all very high, and without any astringent taste and bitter taste, wherein solable matter is common city
Sell extra dry red wine 5.2 times, anthocyanidin content is 4.5 times of common commercially available extra dry red wine, and Resveratrol content is higher than common commercially available extra dry red wine
Go out 42%.
The grape-kernel oil obtained by above-mentioned steps, total unrighted acid mass fraction is 84%；The OPC for obtaining is carried
Thing is taken, OPC mass fraction is 96.7%.
Embodiment 2：
（1）Bacterial classification collection, domestication and Amplification Culture：Squeezed after the high vitis amurensis husk of firm collection is smashed to pieces, collection is squeezed
The liquid for arriving, agar is added toward liquid, and after heating, dissolving and sterilizing 4 test tube slant culture mediums are made, and chooses 4 growing ways
Preferably, the high V. amurensis for just having gathered, " lime " in each Grape Skin is gently scraped respectively, and slant medium is seeded in respectively
On, the good test tube slant culture medium of growing way is screened, tamed for 4 generations, " lime " tamed is enlarged into culture, obtain ferment making
The mixed bacteria of high wild grape wine.
（2）Dispensing and fermentation：To drain away the water after the high V. amurensis cleaning of firm collection, then destemming is crushed, and is mixed thoroughly and is followed by
Enter（1）In the mixed bacteria that obtains, fermented at a temperature of 25-35 DEG C, the sucrose that 3.1% is added after 12 hours is mixed, 48
The sucrose that 3.1% is continuously added after hour is mixed, and the sucrose that 3.1% is added after 84 hours is mixed；Fermentation is stirred daily after starting
1-2 time, the Grape Skin that floating is made every time immerses in zymotic fluid again；After fermentation 5.5 days, as sugar content≤7g/L in zymotic fluid
When, with wide-meshed screen by filtering fermentation liquor, skin and seed are isolated after filter residue is dried, skin is used as animal feed, and seed loads after crushing
Extraction kettle carries out supercritical carbon dioxide extracting, 53 DEG C of extraction temperature, extracting pressure 28Mpa, and separation temperature is 26 DEG C, from separation
Single extraction thing grape-kernel oil isolated in kettle, after grape-kernel oil extraction completely in grape pip, changes extracting pressure extremely
, to 58 DEG C, the ethanol for adding 71% is 7 as the mass ratio of entrainer, entrainer volume and grape pip for 34Mpa, extraction temperature：
1, extraction time is 5h, and isolated reextraction thing, by reextraction thing the seven of original volume are evaporated to from separating still
/ mono-, concentrate is parsed Jing after macroporous resin adsorption, then dry grape pip procyanidin extract after concentrating；Filtrate is continued
When fermenting to sugar content≤4g/L, upper strata wine liquid is siphoned off, discards bottom yeast mud, by condition of the upper strata wine liquid at 15-30 DEG C
Lower continuation is fermented and obtains final product high mountain claret in 18 days.
The high wild grape wine obtained using the present invention is extra dry red wine type, 13 degree of alcoholic strength, and mellow in taste, local flavor is excellent, solvable
Property material, anthocyanidin and resveratrol content it is all very high, without any astringent taste and bitter taste, wherein solable matter is common commercially available
5 times of extra dry red wine, anthocyanidin content is 3.5 times of common commercially available extra dry red wine, and Resveratrol content is higher by than common commercially available extra dry red wine
30%。
The grape-kernel oil obtained by above-mentioned steps, total unrighted acid mass fraction is 88.9%；The OPC for obtaining
Extract, OPC mass fraction is 95.1%.
Above-described embodiment not makees any pro forma restriction to the present invention, any those of ordinary skill in the art,
In the case of without departing from technical solution of the present invention scope, all technical solution of the present invention is done using the technology contents of the disclosure above
Go out many possible variations and modification, or the Equivalent embodiments for being revised as equivalent variations.Therefore, it is every without departing from the technology of the present invention
The content of scheme, according to the technology of the present invention essence to any simple modification made for any of the above embodiments, equivalent variations and modification,
Should fall in the range of technical solution of the present invention protection.
Claims (4)
1. a kind of method of comprehensive utilization of high V. amurensis, it is characterised in that comprising following step：
（1）Bacterial classification collection, domestication and Amplification Culture：Squeezed after the high vitis amurensis husk of firm collection is smashed to pieces, collection is squeezed
The liquid for arriving, agar is added toward liquid, and 2-20 test tube slant culture medium is made after heating, dissolving and sterilizing, chooses 2-20
Growing way preferably, the high V. amurensis of just collection, " lime " in each Grape Skin is gently scraped respectively, inclined-plane is seeded in respectively
On culture medium, the good test tube slant culture medium of growing way is screened, tame 3-6 generations, " lime " tamed is enlarged into culture, obtained
The mixed bacteria of the high wild grape wine of ferment making；
（2）Dispensing and fermentation：To drain away the water after the high V. amurensis cleaning of firm collection, then destemming is crushed, and is accessed after mixing thoroughly（1）
In the mixed bacteria that obtains, fermented at a temperature of 25-35 DEG C, the sucrose that 3-5% is added after 12 hours is mixed, 48 hours
The sucrose for continuously adding 3-5% afterwards is mixed, and the sucrose that 3-5% is added after 84 hours is mixed；Fermentation stirs daily 1-2 after starting
Secondary, the Grape Skin that floating is made every time immerses in zymotic fluid again；After fermentation 5-7 days, as sugar content≤7g/L in zymotic fluid, use
Wide-meshed screen isolates skin and seed by filtering fermentation liquor, after filter residue is dried, and skin is used as animal feed, and seed loads extraction kettle after crushing
Carry out supercritical carbon dioxide extracting, at 45 DEG C -55 DEG C, extracting pressure is 25-30Mpa, separation temperature for extraction temperature control
For 25 DEG C -30 DEG C, isolated single extraction thing grape-kernel oil from separating still treats that grape-kernel oil has been extracted in grape pip
Quan Hou, changes extracting pressure to 30Mpa-35Mpa, extraction temperature to 50 DEG C -60 DEG C, adds the ethanol conduct of 60%-75%
Entrainer, entrainer volume is 3 with the mass ratio of grape pip：1-8：1, extraction time is 3h-6h, is separated from separating still
To reextraction thing, reextraction thing is evaporated to into 1st/1st to eight/3rd of original volume, concentrate Jing macropore trees
Parse after fat absorption, then dry grape pip procyanidin extract after concentrating；When filtrate continues to ferment to sugar content≤4g/L,
Upper strata wine liquid is siphoned off, bottom yeast mud is discarded, upper strata wine liquid is continued into fermentation under conditions of 15-30 DEG C and is obtained final product within 15-30 days
High wild grape wine.
2. the high wild grape wine that according to claim 1 method is obtained, it is characterised in that：The high wild grape wine is extra dry red wine
Type, alcoholic strength is for 12-18 degree and mellow in taste, local flavor are excellent, without astringent taste and bitter taste.
3. high wild grape wine according to claim 2, it is characterised in that：Solable matter is general in the high wild grape wine
Lead to 4-6 times of commercially available extra dry red wine, anthocyanidin content is 3-5 times of common commercially available extra dry red wine, and Resveratrol content is than common commercially available extra dry red wine
It is higher by 20%-50%.
4. grape-kernel oil obtained in method and procyanidin extract according to claim 1, it is characterised in that：Grape-kernel oil
In total unrighted acid mass fraction be 80%-90%, procyanidin extract procyanidins mass fraction is 90%-
98%.
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| CN201710011475.4A CN106591020A (en) | 2017-01-07 | 2017-01-07 | Comprehensive utilization method of mountain grapes |
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| CN201710011475.4A CN106591020A (en) | 2017-01-07 | 2017-01-07 | Comprehensive utilization method of mountain grapes |
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| CN106591020A true CN106591020A (en) | 2017-04-26 |
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| CN107522545A (en) * | 2017-08-30 | 2017-12-29 | 太仓市林港农场专业合作社 | A kind of preparation method of vegetable cultivation special efficient sustained release selenium-enriched fertilizer |
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| CN103193751A (en) * | 2013-03-27 | 2013-07-10 | 吉首大学 | Method for continuously extracting active ingredients from grape seeds |
| CN103627564A (en) * | 2013-11-01 | 2014-03-12 | 贵州省黎平县侗乡米业有限公司 | Wild grape wine and preparation method thereof |
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