CN106635656A - Mix fermented fruit wine and preparation method thereof - Google Patents
Mix fermented fruit wine and preparation method thereof Download PDFInfo
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- CN106635656A CN106635656A CN201710039414.9A CN201710039414A CN106635656A CN 106635656 A CN106635656 A CN 106635656A CN 201710039414 A CN201710039414 A CN 201710039414A CN 106635656 A CN106635656 A CN 106635656A
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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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
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Abstract
The invention discloses mix fermented fruit wine and a preparation method thereof. The preparation method comprises the following steps: firstly, preparation of fruit mash; secondly, enzymolysis; thirdly, primary fermentation; fourthly, domestication and enlarged culture of oenococcus oeni; fifthly, apple milk fermentation; sixthly, centrifuging; seventhly, degerming; the domestication and enlarged culture of the oenococcus oeni in the fourth step is realized by inoculating the oenococcus oeni in an ABT culture medium containing 50 to 100mg/L of SO2 and ethanol with the volume percent of 5 to 10 percent to obtain a domesticated culture solution; the culture solution is added into original fruit wine and is subjected to enlarged culture until the concentration of bacteria reaches 106 to 109cfu/mL; the apple milk fermentation in the fifth step is to inoculate an enlarged culture solution of the oenococcus oeni, and stand and ferment the enlarged culture solution. The mix fermented fruit wine disclosed by the invention integrates the efficacy of health care and nutrition of multiple fruits, meets consuming groups with different tastes and different hobbies, and shows the characteristics from multiple aspects such as mouth feel, style, quality, nutrition and health care.
Description
Technical field
The invention belongs to the technical field of brewing fruit wine, particularly belongs to the technical field of mixed type brewing fruit wine.
Background technology
Oranges and tangerines, apple, Kiwi berry, pears, are the large Common Fruits of China, are also the daily main fruit eaten raw of people, battalion
Support abundant, obvious health-care efficacy.Wherein oranges and tangerines contain potassium, B family vitamins, vitamin C and polyphenoils, with preferably anti-
The effects such as cancer, antiallergy, while the macromolecular compound group such as the flavonoids being rich in, polyphenol, carotenoid, even more with high
Nutritive value and health-care effect, to balance functions of intestines and stomach, reduce cholesterol, auxiliary reduce blood pressure, lose weight, and strengthen children
Memory have preferable coordination function；Apple is that China's the South and the North has the fruit planted in a large number and produce, sour and sweet palatability,
Fragrant and sweet succulence, nutritious, effect of the Zn-ef ficiency that it is rich in enhancement memory, raising intelligence, have " wisdom is really ", " remember
Recall fruit " laudatory title, additionally, the multivitamin contained in apple, polyphenol, flavones, mineral matter etc. also have reduce cholesterol, drop
Blood pressure, beneficial stomach, promote the production of body fluid, relieving restlessness, the health care such as sober up；Kiwi berry contains abundant carbohydrate, vitamin and micro unit
Element, it is especially higher with the content of vitamin C, vitamin A and folic acid, " king of vitamin C " is described as, black particle portion in its pulp
Point containing abundant vitamin E, and vitamin E to be human body " escorting ambassador " have good anti-oxidant, delaying cell aging
Effect；Pears, not only delicious juice is more, sweet and sour, and nutritious, containing multivitamin and cellulose, has in ancient times
The good reputation of " ancestors of all kinds of fruits ", cough with moistening lung, eliminating the phlegm, defaecation is secret, it is sharp digestion etc. function.
Such various fruits are carried out into mixing to brewage, fruit wine local flavor undoubtedly can be caused on nutritive value and taste
Be significantly improved, but a subject matter brewageing of fruit mixing be the fermentability and fermentation condition of different fruit not
It is identical, therefore prior art prepares mixed fruit wine by way of remixing after different fruit are fermented respectively and blending more, so
Not only extend process cycle, increased technology difficulty, improve production cost, at the same the mixed fruit wine mouthfeel for obtaining it is lofty and
More difficult coordination, quality stability is poor.
The content of the invention
It is an object of the invention to propose the soft coordination of a kind of process is simple, mouthfeel, have various fruits mouthfeel and main body concurrently
Brewing fruit wine of odor characteristic and preparation method thereof.
Technical scheme is as follows：
A kind of preparation method of mixed fermented fruit wine, comprises the following steps：
（1）The preparation of fruit wine with dregs
Oranges and tangerines, snow pear, Kiwi berry and apple is broken into and be mixed to get after pulp fruit wine with dregs；
（2）Enzymolysis
By weight volume ratio, in the fruit wine with dregs SO is added2And pectase, enzymolysis is stood after being well mixed；
（3）Main fermentation
By weight volume ratio, adds sucrose and yeast to be fermented under isothermal condition, as in the fruit wine with dregs after enzymolysis
Main fermentation, filters after the completion of main fermentation, removes pomace, obtains former fruit wine liquid；
（4）Oneococcus onei is tamed and spread cultivation
Oneococcus onei is seeded in into the SO containing 50mg/L ~ 100mg/L2And 5% ~ 10% percent by volume ethanol ATB training
In foster base, quiescent culture 5 days ~ 8 days at 20 DEG C ~ 23 DEG C, the nutrient solution after being tamed, by the nutrient solution after domestication, by 3% ~
6% volume ratio is inoculated with former fruit wine liquid, and Amplification Culture to bacterial concentration is up to 106cfu/mL~109cfu/mL；
（5）Malic-lactic acid fermentation
The scale-up medium of Oneococcus onei, under the conditions of making former fruit wine hydroful tank, 18 DEG C ~ 25 are accessed by percent by volume 3% ~ 10%
DEG C standing for fermentation 15 days ~ 30 days；
（6）Centrifugation, clarification
（7）It is degerming
Microorganism is removed using aseptic filtering with microporous membrane to the fruit wine after clarification, that is, obtains the mixed fermented fruit wine.
The purpose digested in above-mentioned steps is to decompose the effect of pectin using pectase, decomposes the pectin class thing in raw material
Matter, strengthens the mobility of fruit wine with dregs, improves distillation yield, while and improve the clarity of fruit wine with dregs, add while pectase is added
SO2, can not only suppress the miscellaneous bacteria microorganism in raw material, prevent microorganism miscellaneous bacteria to the destruction of nutrient content in raw material and
Evil miscellaneous taste is produced, final products mouthfeel and quality is affected, also can suppress easily to be grown because producing substantial amounts of nutrient in pectin
The phenomenon of raw other bacteriums, is the alcoholic fermentation of yeast, creates a pure environment, it is ensured that fermented product mouthfeel and quality
It is pure, while ensure that the cleanliness of fruit wine；SO2While the compositions such as aromatic substance, the tannin in fruit wine with dregs can be protected not by oxygen
Change, prevent the appearance of wine body oxidation turbidity phenomenon, preferably play the antioxidation of above-mentioned substance, keep the health care work(of fruit wine
Can be with consumption value and organoleptic quality.
The purpose of main fermentation is the fermentation by yeast, using the nutrient content in fruit wine with dregs, by it is saccharide converted into
Alcohol, makes fruit wine reach certain alcoholic strength.
The purpose of malic-lactic acid fermentation is the transformation by Oneococcus onei, first malic acid is converted into lactic acid, is increased
With the big and fleshy richness of fruit wine, the soft coordination of mouthfeel is made, and produce the fragrance matters such as strong cream, nut, oak；Increase fruit wine
Bacteriological stability；Reduce fruit wine colourity；Weaken vegetalitas smell, represent fruit-like flavour；Decompose Aroma precursor material, make fruit
Wine aroma complexity has levels；The process also in tunable fruit wine heterogeneity fermentability, to finally give each composition fermentation
Fruit wine homogeneous, stable in properties.
The purpose of low-temperature centrifugation be under cryogenic, the volatile ingredient such as fragrance of fruit wine loss it is less, reduce because
Addition fining agent is operated to fruit wine fragrance, mouthfeel, the adverse effect of quality；High speed centrifugation, can not only remove the bacterium after fermentation
Body cell, and the unstable macromolecular class material fast deposition of easy sedimentation can be enable and removed, increase the steady of fruit wine
It is qualitative.
A kind of preferred embodiment of above-mentioned preparation method is：The fruit wine with dregs by 1 volume oranges and tangerines and each 0.1 ~ 1 volume snow
Pears, Kiwi berry and apple pulp composition.
The preferred embodiment is obtained the optimum mixed fermented fruit wine of mouthfeel, fragrance.
A kind of preferred embodiment of above-mentioned preparation method is：The step（2）Described in add SO in fruit wine with dregs260mg/L
~ 150mg/L, pectase 20mg/L ~ 100mg/L.
A kind of preferred embodiment of above-mentioned preparation method is：The step（2）Described in digest temperature be 2 DEG C ~ 10
℃。
A kind of preferred embodiment of above-mentioned preparation method is：The step（3）Described in constant temperature be 16 DEG C ~ 28 DEG C, it is main
Fermentation time is 7 days ~ 20 days.
A kind of preferred embodiment of above-mentioned preparation method is：The step（3）Described in sucrose and yeast addition
For：Sucrose 150g/L ~ 250g/L, yeast 0.5g/L ~ 0.8g/L.
A kind of preferred embodiment of above-mentioned preparation method is：The step（6）Process be：With refrigerated centrifuge with
The rotating speed of 9000r/min ~ 10000r/min is centrifuged 10min ~ 30min, thereafter removal wine pin, by weight volume ratio, toward wine liquid
Add the SO of 40mg/L ~ 100mg/L2, obtain the fruit wine clarified.
The preferred version uses low-temperature centrifugation, it is ensured that the fragrance and taste quality of fruit wine in centrifugal process, and effectively removes
Go precipitation.
A kind of preferred embodiment of the preparation method is：The aperture of the aseptic miillpore filter is 0.22 μm ~ 0.45 μ
m。
Present invention further proposes a kind of mixed fermented fruit wine, its can by any of the above-described kind of preparation method or its be preferable to carry out
Scheme is prepared.
Beneficial effects of the present invention are as follows：
The present invention integrates different health cares, the nutritive effect of numerous fruits, according to the fragrance difference of different fruits, gives fruit wine
Abundant odor characteristic, meets different grades, the consumer groups of different hobbies, many from mouthfeel, style, quality, nutrition, health care etc.
Orientation embodies the uniqueness of style；
The method that the present invention adopts co-fermentation after different fruit mixing, each component fruit can effectively be sent out in fruit wine
Ferment, and attenuation degree uniformity is high, thus obtained fruit wine stay in grade, mouthfeel, flavor difference are little, and fragrance, mouthfeel are coordinated
Property it is high；
The present invention has given full play of the respective good characteristic of component fruit, and the fruit wine fragrance level for obtaining is abundant, mouthfeel is soft
Coordinate.
Specific embodiment
The present invention is further illustrated with reference to embodiment.
Embodiment 1：
（1）By volume, oranges and tangerines, snow pear, Kiwi berry, apple are squeezed into pulp and according to 1：0.2：0.5：0.5 ratio mixes, and obtains
To mixing fruit wine with dregs；
（2）By weight, add toward fruit wine with dregs：SO2100mg/L, pectase 40mg/L, is well mixed, and 5 DEG C of standing enzymolysis 10 are little
When；
（3）By weight volume ratio, adds toward pulp：Sucrose 200g/L, yeast 0.5g/L；Enter under 25 DEG C of isothermal conditions
Row main fermentation, fermentation time is 10 days；After sugar is utilized completely in zymotic fluid, filtered, removed pomace, obtained former fruit wine
Liquid；
（4）The domestication of Oneococcus onei and spread cultivation：Oneococcus onei is seeded in into ATB and contains 100mg/LSO2, 10% volume ratio second
In the culture medium of alcohol, 23 DEG C of quiescent cultures 7 days；800mL original fruit wine is loaded in the bottle of 1000mL, thereafter by the culture after domestication
Liquid, is inoculated with former fruit wine by 5% volume ratio, and Amplification Culture makes bacterial concentration reach 106cfu/mL；
（5）3% access the scale-up medium of Oneococcus onei, under the conditions of making former fruit wine hydroful tank, 20 DEG C of standing for fermentation by volume
28 days；
（6）15min is centrifuged with the rotating speed of 9000r/min with refrigerated centrifuge, wine pin is removed；Volume ratio by weight, toward wine liquid
Add 50mg/LSO2, obtain clarifying fruit wine；
（7）To clarifying 0.22 μm of aseptic filtering with microporous membrane of fruit wine, microorganism is removed, that is, obtain finished product fruit wine.
Embodiment 2：
（1）By volume, oranges and tangerines and snow pear, Kiwi berry, apple are squeezed into pulp and according to 1：1：1：1 volume ratio mixes, and obtains
Mixing fruit wine with dregs；
（2）By weight, add toward fruit wine with dregs：SO2120mg/L, pectase 60mg/L, is well mixed, and 8 DEG C of standing enzymolysis 8 are little
When；
（3）By weight volume ratio, adds toward pulp：Sucrose 180g/L, yeast 0.5g/L；Enter under 22 DEG C of isothermal conditions
Row main fermentation, fermentation time is 15 days；After sugar is utilized completely in zymotic fluid, filtered, removed pomace, obtained former fruit wine
Liquid；
（4）The domestication of Oneococcus onei and spread cultivation：Oneococcus onei is seeded in into ATB and contains 60mg/LSO2, 5% volume ratio ethanol
Culture medium in, 22 DEG C of quiescent cultures 8 days；By the nutrient solution after domestication, it is inoculated with former fruit wine by 5% volume ratio, expands training
Support, make bacterial concentration reach 108cfu/mL；
（5）Malic-lactic acid fermentation：5% access the scale-up medium of Oneococcus onei, under the conditions of making former fruit wine hydroful tank, 22 by volume
DEG C standing for fermentation 16 days；
（6）20min is centrifuged with the rotating speed of 10000r/min with refrigerated centrifuge, wine pin is removed；Volume ratio by weight, toward wine liquid
Add 80mg/LSO2, obtain clarifying fruit wine；
（7）To clarifying 0.45 μm of aseptic filtering with microporous membrane of fruit wine, microorganism is removed, that is, obtain finished product fruit wine.
Embodiment 3
（1）By volume, oranges and tangerines and snow pear, Kiwi berry, apple are squeezed into pulp and according to 1：0.1：1：0.5 ratio mixes, and obtains
To mixing fruit wine with dregs；
（2）By weight, add toward fruit wine with dregs：SO2150mg/L, pectase 20mg/L, is well mixed, and 2 DEG C of standing enzymolysis 12 are little
When；
（3）By weight volume ratio, adds toward pulp：Sucrose 150g/L, yeast 0.5g/L；Enter under 16 DEG C of isothermal conditions
Row main fermentation, fermentation time is 20 days；After sugar is utilized completely in zymotic fluid, filtered, removed pomace, obtained former fruit wine
Liquid；
（4）The domestication of Oneococcus onei and spread cultivation：Oneococcus onei is seeded in into the SO containing 50mg/L2And 5% percent by volume
In the ATB culture mediums of ethanol, quiescent culture 8 days at 20 DEG C, the nutrient solution after being tamed, by the nutrient solution after domestication, is pressed
3% volume ratio is inoculated with former fruit wine liquid, and Amplification Culture to bacterial concentration is up to 106cfu/mL；
（5）Malic-lactic acid fermentation：By percent by volume 3% scale-up medium of Oneococcus onei is accessed in former fruit wine, in canful condition
Under, 18 DEG C of standing for fermentation 30 days；
（6）10min is centrifuged with the rotating speed of 9000r/min with refrigerated centrifuge, wine pin, by weight volume ratio is removed thereafter, toward wine
The SO of 40mg/L is added in liquid2, obtain the fruit wine clarified；
（7）To clarifying 0.45 μm of aseptic filtering with microporous membrane of fruit wine, microorganism is removed, that is, obtain finished product fruit wine.
Embodiment 4
（1）By volume, oranges and tangerines and snow pear, Kiwi berry, apple are squeezed into pulp and according to 1：1：0.5：1 ratio mixes, and obtains
Mixing fruit wine with dregs；
（2）By weight, add toward fruit wine with dregs：SO260mg/L, pectase 100mg/L, is well mixed, and 10 DEG C of standing enzymolysis 3 are little
When；
（3）By weight volume ratio, adds toward pulp：Sucrose 250g/L, yeast 0.8g/L；Enter under 28 DEG C of isothermal conditions
Row main fermentation, fermentation time is 7 days；After sugar is utilized completely in zymotic fluid, filtered, removed pomace, obtained former fruit wine liquid；
（4）The domestication of Oneococcus onei and spread cultivation：Oneococcus onei is seeded in into the SO containing 100mg/L2And 10% volume basis
In than the ATB culture mediums of ethanol, quiescent culture 5 days at 23 DEG C, the nutrient solution after being tamed, by the nutrient solution after domestication,
It is inoculated with former fruit wine liquid by 6% volume ratio, Amplification Culture to bacterial concentration is up to 109cfu/mL；
（5）Malic-lactic acid fermentation：By percent by volume 10% scale-up medium of Oneococcus onei is accessed in former fruit wine, in canful bar
Under part, 25 DEG C of standing for fermentation 15 days；
（6）30min is centrifuged with the rotating speed of 10000r/min with refrigerated centrifuge, wine pin, by weight volume ratio is removed thereafter, toward wine
The SO of 100mg/L is added in liquid2, obtain the fruit wine clarified；
（7）To clarifying 0.22 μm of aseptic filtering with microporous membrane of fruit wine, microorganism is removed, that is, obtain finished product fruit wine.
Although reference be made herein to invention has been described for explanatory embodiment of the invention, and above-described embodiment is only this
Bright preferably embodiment, embodiments of the present invention are simultaneously not restricted to the described embodiments, it should be appreciated that people in the art
Member can be designed that a lot of other modification and embodiment, and these modifications and embodiment will fall in principle disclosed in the present application
Within scope and spirit.
Claims (9)
1. a kind of preparation method of mixed fermented fruit wine, it is characterised in that：Comprise the following steps：
（1）The preparation of fruit wine with dregs
Oranges and tangerines, snow pear, Kiwi berry and apple is broken into and be mixed to get after pulp fruit wine with dregs；
（2）Enzymolysis
By weight volume ratio, in the fruit wine with dregs SO is added2And pectase, enzymolysis is stood after being well mixed；
（3）Main fermentation
By weight volume ratio, sucrose and yeast are added in the fruit wine with dregs after enzymolysis, are fermented under isothermal condition, as
Main fermentation, main fermentation is filtered after terminating, and removes pomace, obtains former fruit wine liquid；
（4）Oneococcus onei is tamed and spread cultivation
Oneococcus onei is seeded in into the SO containing 50mg/L ~ 100mg/L2And 5% ~ 10% percent by volume ethanol ATB culture
In base, quiescent culture 5 days ~ 8 days at 20 DEG C ~ 23 DEG C, the nutrient solution after being tamed, by the nutrient solution after domestication, by 3% ~ 6%
Volume ratio be inoculated with former fruit wine liquid, Amplification Culture to bacterial concentration is up to 106cfu/mL~109cfu/mL；
（5）Malic-lactic acid fermentation
By the scale-up medium of the access Oneococcus onei of percent by volume 3% ~ 10% in former fruit wine, under the conditions of canful, 18 DEG C ~
25 DEG C of standing for fermentation 15 days ~ 30 days；
（6）Centrifugation, clarification
（7）It is degerming
Microorganism is removed using aseptic filtering with microporous membrane to the clarification fruit wine after centrifugation, that is, obtains the mixed fermented fruit wine.
2. the preparation method of mixed fermented fruit wine according to claim 1, it is characterised in that：The fruit wine with dregs by 1 volume oranges and tangerines with
The snow pear of each 0.1 ~ 1 volume, Kiwi berry and apple pulp composition.
3. the preparation method of mixed fermented fruit wine according to claim 1, it is characterised in that：The step（2）Described in fruit wine with dregs
Middle addition SO260mg/L ~ 150mg/L, pectase 20mg/L ~ 100mg/L.
4. the preparation method of mixed fermented fruit wine according to claim 1, it is characterised in that：The step（2）Described in digest
Temperature be 2 DEG C ~ 10 DEG C.
5. the preparation method of mixed fermented fruit wine according to claim 1, it is characterised in that：The step（3）Described in constant temperature
For 16 DEG C ~ 28 DEG C, the main fermentation time is 7 days ~ 20 days.
6. the preparation method of mixed fermented fruit wine according to claim 1, it is characterised in that：The step（3）Described in sucrose
It is with the addition of yeast：Sucrose 150g/L ~ 250g/L, yeast 0.5g/L ~ 0.8g/L.
7. the preparation method of mixed fermented fruit wine according to claim 1, it is characterised in that：The step（6）Process be：With
Refrigerated centrifuge is centrifuged 10min ~ 30min with the rotating speed of 9000r/min ~ 10000r/min, and wine pin, by weight volume are removed thereafter
Than adding the SO of 40mg/L ~ 100mg/L toward wine liquid2, obtain the fruit wine clarified.
8. the preparation method of mixed fermented fruit wine according to claim 1, it is characterised in that：The aperture of the aseptic miillpore filter
For 0.22 μm ~ 0.45 μm.
9. a kind of mixed fermented fruit wine, it is characterised in that：Preparation method according to any one of claim 1 ~ 7 is prepared.
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ID=58840796
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108611229A (en) * | 2018-07-18 | 2018-10-02 | 福建省农业科学院果树研究所 | A kind of olive Kiwi berry compound fruit wine and preparation method thereof |
| CN109355147A (en) * | 2018-12-04 | 2019-02-19 | 何建明 | A method of more fruit mixed fermentation fruit wine based on citrus |
| CN109486601A (en) * | 2018-12-07 | 2019-03-19 | 河北科技大学 | A kind of method that double-bacterium ferment brews Pear wine |
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| CN102140403A (en) * | 2011-01-07 | 2011-08-03 | 北京林业大学 | Novel technique for fermenting cider wine with low alcoholic strength |
| CN104312825A (en) * | 2014-10-13 | 2015-01-28 | 山东益源环保科技有限公司 | Brewing method of raw pulp cherry red wine |
| CN105420029A (en) * | 2015-12-31 | 2016-03-23 | 李德禄 | Monkey fruit wine and making method thereof |
| CN105985879A (en) * | 2015-03-02 | 2016-10-05 | 青岛农业大学 | Method for brewing cider with Redlove as raw material |
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2017
- 2017-01-19 CN CN201710039414.9A patent/CN106635656A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140403A (en) * | 2011-01-07 | 2011-08-03 | 北京林业大学 | Novel technique for fermenting cider wine with low alcoholic strength |
| CN104312825A (en) * | 2014-10-13 | 2015-01-28 | 山东益源环保科技有限公司 | Brewing method of raw pulp cherry red wine |
| CN105985879A (en) * | 2015-03-02 | 2016-10-05 | 青岛农业大学 | Method for brewing cider with Redlove as raw material |
| CN105420029A (en) * | 2015-12-31 | 2016-03-23 | 李德禄 | Monkey fruit wine and making method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108611229A (en) * | 2018-07-18 | 2018-10-02 | 福建省农业科学院果树研究所 | A kind of olive Kiwi berry compound fruit wine and preparation method thereof |
| CN109355147A (en) * | 2018-12-04 | 2019-02-19 | 何建明 | A method of more fruit mixed fermentation fruit wine based on citrus |
| CN109486601A (en) * | 2018-12-07 | 2019-03-19 | 河北科技大学 | A kind of method that double-bacterium ferment brews Pear wine |
| CN109486601B (en) * | 2018-12-07 | 2022-04-05 | 河北科技大学 | Method for brewing snow pear wine by double-bacterium fermentation |
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Application publication date: 20170510 |