CN106753986A - A kind of brewing method of kiwi fruit fermented wine - Google Patents
A kind of brewing method of kiwi fruit fermented wine Download PDFInfo
- Publication number
- CN106753986A CN106753986A CN201611025855.5A CN201611025855A CN106753986A CN 106753986 A CN106753986 A CN 106753986A CN 201611025855 A CN201611025855 A CN 201611025855A CN 106753986 A CN106753986 A CN 106753986A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- wine
- kiwi berry
- treatment
- slurry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Abstract
The invention provides a kind of brewing method of kiwifruit fruit fermented wine, specific steps include：(1) pretreatment of Kiwi berry；(2) go out enzyme；(3) pained treatment is taken off；(4) primary fermentation；(5) after fermentation；(6) ageing；(7) canned sterilization；The present invention is improved existing Yangtao wine brewage so that the alcoholic strength of the Chinese gooseberry fermented wine of making is 10%Vol~13%Vol, total sugar content is 1 3g/L, total acid is 0.20 0.50g/L, volatile acid is 0.04 0.08g/L；Simple production process of the invention, the working condition to factory, equipment requirement are relatively low, are suitable for large-scale promotion；Yangtao wine pure taste prepared by the present invention, clean taste are mellow, the smell of fruits is very sweet, and wine degree and acidity balance coordinate, containing abundant nutriment, contain multivitamin, various trace elements, mineral matter and each health-care amino acid composition.
Description
Technical field
The invention belongs to fruit wine brewage field, more particularly to a kind of brewing method of kiwi fruit fermented wine.
Background technology
Kiwi berry is to originate in a kind of characteristic fruit with China Qinling Mountain Areas.A large amount of plantations are saved in Shaanxi, Henan etc., is west
The important volume production fruit in portion area, kiwifruit fruit meat fertilizer succulence, with nutritive value very high.According to analysis, per hectogram fresh fruit
Meat contains Vc78-410mg, sugar 8-16g, total acid 1.2-2.1g, soluble solid 9-10g, the also amino containing needed by human body
The nutrient such as acid and calcium, magnesium, phosphorus, iron, potassium.Often edible title monkey peach can improve a poor appetite, and can block cancer cell induction
Thing subunit morpholine and the formation of dimethyl nitric acid, are described as the king of fruit, with Development volue very high.But with yield
Lifting, relies only on fresh fruit trade and has been difficult to fully meet yield, and Kiwi berry has the potentiality of deep processing, therefore uses Kiwi berry
Making fruit wine is to claim one of effective way of monkey peach deep processing, and long-standing.But the processing technology of past Yangtao wine
On there are many defects, the yield and quality for causing produced Yangtao wine are influenceed by very people.
It is existing to claim the brewing technique of monkey peach wine, after mainly including cleaning well-graded Kiwi berry, crush, squeeze the juice, so
Fruit juice granulated sugar adjusts pol afterwards, then by clarification, primary fermentation, after fermentation, is then filtered through ageing, then clarified treatment, most
Afterwards precipitation filtering, after testing after, bottling, sterilizing.Yangtao wine, due to the difference of raw material, is made compared with vinous fermentation technology
Make grape sugar content and can reach 20%-25%, be not required to or only a small amount of addition sucrose, and claim monkey peach sugar content (8%-14%, typically
About 10%) far below grape is brewageed, after sucrose is added, total sugar concentration wife 20% produces the title monkey peach wine of high alcohol content, due to
Residual sugar amount is higher, does not reach requirement of the dried Chinese gooseberry spirits for residual sugar amount.At present, the dry type wine of alcoholic strength 12%-16% is all
It is addition edible alcohol after low wine fermentation.Addition sucrose or honey, match in kiwi-fruit juice with carbohydrate
Other nutritional ingredients do not strengthened, prevent yeast from making full use of carbohydrate, cause residual sugar amount higher；Secondly it is single
Pure reinforcement reaction substrate-sugar, while ethanol production is improved, the product constructive ways in addition to ethanol are also stimulated,
The output increased of higher alcohol, butanedioic acid, makes the pained thorn larynx of local flavor of fresh former wine.
In addition, such as the Chinese patent of Patent No. CN201210257889.2《A kind of wild title monkey peach wine and its side of brewageing
Method》, made through processing steps such as the preparation of Kiwi berry clear liquid, mixed liquor preparation, fermentation just wine, ageing by wild Fructus actinidiae chinensis and white sugar
Make and form.The also Chinese patent of Patent No. CN201110428987.3《The brewing method of natural kiwi fruit wine》, by wine ferment
Female, white sugar and Kiwi berry are brewageed, specific steps are by cleaning, dispensing, stir, pile up, sealing and fermenting, the big operations of distillation six are completed.
The Yangtao wine that above-mentioned patent is produced all is prepared by directly being brewageed Kiwi berry, although mouthfeel alcohol just, fragrance fragrance
It is strongly fragrant, it is sweet good to eat, but this fermentation method all destroys the nutrition of Kiwi berry, is unfavorable for Kiwi berry nutritious composition
Reservation.
Therefore, develop that a kind of residual sugar amount is low, clean taste is mellow, pure taste, and nutritive value enriches, it is stable in properties, have
The high-quality fermentation Yangtao wine of beneficial health has very wide prospect.
The content of the invention
The technical problems to be solved by the invention are to provide that pure taste, clean taste are mellow, nutritive value is abundant, beneficial
Health, color and luster clarification, kiwifruit fruit fermented wine and its brewing method without pained tart flavour.
To solve the above problems, the technical solution adopted by the present invention is：
A kind of brewing method of kiwifruit fruit fermented wine, comprises the following steps：
(1) select fresh Kiwi berry, be added into the salt solution that concentration mass fraction is 2-3%, the addition of salt solution is Mi
8-15 times of monkey peach quality, soak 5-8 hours, then clean, drain after remove the peel to obtain Kiwi berry pulp；
(2) by pulp in step (1) carried out with crushed food equipment it is broken obtain Kiwi berry slurry, by Kiwi berry slurry in
1~5min of destroy the enzyme treatment is carried out under the microwave condition of 650~800W, the volume containing the sample of each microwave treatment is 40~60g；
(3) tannase of mass fraction 0.10~0.12% and quality point are added in the Kiwi berry slurry obtained by step (2)
The Sucralose of number 0.01~0.015% carries out de- pained treatment, and the de- pained treatment is that 10~15 are kept at 60~65 DEG C
Minute, room temperature is then cooled to, and prevent Kiwi berry slurry from aoxidizing by the citric acid of grind slurries quality addition 0.3~0.6%, add
0.0025-0.003% nisins carry out antibacterial；Wherein, the addition of the tannase and Sucralose is Kiwi berry
The 0.5-1wt% of slurry gross mass；
(4) the Kiwi berry slurry obtained by above-mentioned steps (3) is moved into fermentation tank, saccharomycete is carried out under normal temperature environment and is connect
Treatment is planted, it is 500~1000g that the addition of saccharomycete presses slurry with the weight ratio of saccharomycete:0.1~0.5mg is added, during inoculation
Between be 10-30s complete, and by 1kg Kiwi berrys slurry add 40-60mg pectases and lysine 70-90g, arginine 40-
50g, is fermented after stir process 1-2h under normal temperature environment afterwards, fermentation temperature control 15 DEG C~24 DEG C, fermentation time
It is 10 days~16 days；
(5) the fermentation slurry for obtaining step (4) is placed in the vacuum environment that vacuum is 0.02~0.08MPa, is used
Reverse osmosis membrane carries out normal-temperature vacuum filtration treatment, obtains filtrate, and filtrate is sent into fermentation tank after the filter bag of 5 micron pore sizes,
Consumption according to 0.1~0.2g/Kg is sent out to THIAZOTE fermentation assistants are added in filtrate after using temperature to be carried out for 10-18 DEG C
Ferment, 30-60 days fermentation ends, final fermented wine degree is in 10%Vol~13%Vol；
(6) ferment filtrate that step (5) treatment is completed is transferred in storage can A through the filter bag of 2 micron pore sizes, in normal temperature
After 12~24h treatment is staticly settled under environment, then ferment filtrate is pumped into storage can B using pump, and enter storage can B it
Before, filtered using 0.2 micron of PP filter bag, storage can B is sealed afterwards and uses the rapid ageing method that colds and heat succeed each other to carry out
Ageing, ageing terminates rear toward 300-500g proline is added per kL wine liquids volume, and the ageing is feed liquid first at 50-55 DEG C
Reason 30 days, is then rapidly cooled down 30 days, microwave frequency 1300MHz, the phase of ageing room using microwave radiation technology cold treatment at -5 DEG C
It is 83%~87% to humidity；
(7) canned sterilization：Pasteurize is carried out after tinning, 85 DEG C of temperature, time 15min is obtained kiwi fruit fruit wine.
Wherein, the saccharomycete is F33 saccharomycete.
Citric acid adding amount is defined by pH value regulation between 3.7-4.3 in the step (3).
Final fermented wine degree is in 12%Vol in the step (3).
Tannase and Sucralose gross weight account for the 0.8-1.5wt% of gooseberry in the step (3).
In addition, present invention also provides the kiwifruit fruit fermented wine prepared by the brewing method.
Technique effect of the invention is：(1) simple production process of the invention, easy to operate, working condition to factory, sets
It is relatively low for requiring, neatly can carry out production in the factory of different condition, be suitable for large-scale promotion；What the present invention was prepared
Yangtao wine pure taste, clean taste are mellow, the smell of fruits is very sweet, and wine degree and acidity balance are coordinated, contain abundant nutrients
Matter, contains multivitamin, various trace elements, mineral matter and each health-care amino acid composition.
(2) destroy the enzyme treatment is carried out to gooseberry using microwave technology in preparation technology of the present invention, has effectively been passivated macaque
Contained polyphenol oxidase and peroxidase in peach, so as to prevent prepared fruit wine color in furvous, but clarification is saturating
It is bright, in faint yellow.
(3) present invention is carried out at de- bitterness using the composition of tannase and Sucralose before fermentation to gooseberry
Reason, its effect is very good, contrast other de- bitterness the agent such as materials such as NaOH/sodium sulfite, the Yangtao wine for being obtained
Taste more glycol, entirely without bitter taste.
(4) present invention is using the control technology for becoming more meticulous, the particularly use of multiple times of filtration technology so that obtain fruit wine
Product no suspended substance, 1 year almost deposit-free of bottling.
(5) present invention is sufficiently improved to existing Yangtao wine brewage, and the parameter to technique is optimized,
So that the alcoholic strength of the Chinese gooseberry fermented wine for making be 10%Vol~13%Vol, total sugar content be that 1-3g/L, total acid are
0.20-0.50g/L, volatile acid are 0.04-0.08g/L；The bacteria containing amount of fermented wine is relatively low, and its quality is preferable, with natural colour
Pool, faint yellow, clarification is glossy, aroma and fruity and deposit, the feature of taste glycol.Lysine and essence wherein in fermentation process
The addition of propylhomoserin further enriches the nutritional ingredient of Yangtao wine, and for kiwi-fruit juice amino acid composition by changing
Kind yeast amino acid is metabolized to reduce the generation of higher alcohol；And add the proline can to strengthen the novel aroma of fruit wine, make it more
Pleasure is pleasant.
(6) the unused SO of the present invention2, SO is free of in fruit wine2, about 90, fusel oil are declined compared with traditional handicraft fruit wine methanol content
Content declines about 70%, and the harmful components such as biogenic amine, sulfate, methyl alcohol, fusel oil are effectively controlled, and greatly improve product
Quality.
Specific embodiment
Technical scheme is further elaborated with reference to embodiment：
Embodiment 1
A kind of brewing method of kiwifruit fruit fermented wine, comprises the following steps：
(1) select fresh Kiwi berry, be added into the salt solution that concentration mass fraction is 3%, the addition of salt solution is macaque
10 times of peach quality, soak 6 hours, then clean, drain after remove the peel to obtain Kiwi berry pulp；
(2) by pulp in step (1) carried out with crushed food equipment it is broken obtain Kiwi berry slurry, by Kiwi berry slurry in
Destroy the enzyme treatment 3min is carried out under the microwave condition of 700W, the volume containing the sample of each microwave treatment is 50g；
(3) tannase of mass fraction 0.10% and mass fraction are added in the Kiwi berry slurry obtained by step (2)
0.01% Sucralose carries out de- pained treatment, and the de- pained treatment is kept for 12 minutes at 60 DEG C, is then cooled to room
Temperature, and prevent Kiwi berry slurry from aoxidizing by the citric acid of grind slurries quality addition 0.4%, add 0.0025% nisin to enter
Row antibacterial；Wherein, the addition of the tannase and Sucralose is the 0.6wt% of Kiwi berry slurry gross mass；
(4) the Kiwi berry slurry obtained by above-mentioned steps (3) is moved into fermentation tank, saccharomycete is carried out under normal temperature environment and is connect
Treatment is planted, it is 800g that the addition of saccharomycete presses slurry with the weight ratio of saccharomycete:0.3mg is added, and inoculation time is that 20s is complete
Into, and 50mg pectases and lysine 80g, arginine 50g are added by 1kg Kiwi berrys slurry, stirred under normal temperature environment afterwards
Fermented after mixing treatment 2h, at 18 DEG C, fermentation time is 13 days for fermentation temperature control；
(5) the fermentation slurry for obtaining step (4) is placed in the vacuum environment that vacuum is 0.04MPa, using counter-infiltration
Film carries out normal-temperature vacuum filtration treatment, obtains filtrate, and filtrate is sent into fermentation tank after the filter bag of 5 micron pore sizes, according to
The consumption of 0.1g/Kg uses temperature to carry out after fermentation, 50 days fermentation knots for 15 DEG C to THIAZOTE fermentation assistants are added in filtrate
Beam, final fermented wine degree is in 13%Vol；
(6) ferment filtrate that step (5) treatment is completed is transferred in storage can A through the filter bag of 2 micron pore sizes, in normal temperature
After 18h treatment is staticly settled under environment, then ferment filtrate is pumped into storage can B using pump, and before storage can B is entered,
Filtered using 0.2 micron of PP filter bag, storage can B is sealed afterwards and to use the rapid ageing method that colds and heat succeed each other to carry out old
Make, ageing terminate after toward adding 400g proline per kL wine liquids volumes, the ageing is that feed liquid first processes 30 days at 50 DEG C, then
Rapidly cooled down at -5 DEG C 30 days using microwave radiation technology cold treatment, microwave frequency 1300MHz, the relative humidity of ageing room is
84%；
(7) canned sterilization：Pasteurize is carried out after tinning, 85 DEG C of temperature, time 15min is obtained kiwi fruit fruit wine.
Embodiment 2
A kind of brewing method of kiwifruit fruit fermented wine, comprises the following steps：
(1) select fresh Kiwi berry, be added into the salt solution that concentration mass fraction is 2%, the addition of salt solution is macaque
15 times of peach quality, soak 8 hours, then clean, drain after remove the peel to obtain Kiwi berry pulp；
(2) pulp in step (1) is carried out crushing with crushed food equipment and obtains Kiwi berry slurry, by Kiwi berry slurry
In destroy the enzyme treatment 5min is carried out under the microwave condition of 800W, the volume containing the sample of each microwave treatment is 60g；
(3) tannase of mass fraction 0.12% and mass fraction are added in the Kiwi berry slurry obtained by step (2)
0.015% Sucralose carries out de- pained treatment, and the de- pained treatment is kept for 15 minutes at 65 DEG C, is then cooled to room
Temperature, and prevent Kiwi berry slurry from aoxidizing by the citric acid of grind slurries quality addition 0.6%, add 0.003% nisin to enter
Row antibacterial；Wherein, the addition of the tannase and Sucralose is the 1wt% of Kiwi berry slurry gross mass；
(4) the Kiwi berry slurry obtained by above-mentioned steps (3) is moved into fermentation tank, saccharomycete is carried out under normal temperature environment and is connect
Treatment is planted, it is 1000g that the addition of saccharomycete presses slurry with the weight ratio of saccharomycete:0.5mg is added, and inoculation time is that 30s is complete
Into, and 60mg pectases and lysine 90g, arginine 50g are added by 1kg Kiwi berrys slurry, stirred under normal temperature environment afterwards
Fermented after mixing treatment 2h, at 24 DEG C, fermentation time is 16 days for fermentation temperature control；
(5) the fermentation slurry for obtaining step (4) is placed in the vacuum environment that vacuum is 0.08MPa, using counter-infiltration
Film carries out normal-temperature vacuum filtration treatment, obtains filtrate, and filtrate is sent into fermentation tank after the filter bag of 5 micron pore sizes, according to
The consumption of 0.2g/Kg uses temperature to carry out after fermentation, 60 days fermentation knots for 18 DEG C to THIAZOTE fermentation assistants are added in filtrate
Beam, final fermented wine degree is in 12%Vol；
(6) ferment filtrate that step (5) treatment is completed is transferred in storage can A through the filter bag of 2 micron pore sizes, in normal temperature
After 24h treatment is staticly settled under environment, then ferment filtrate is pumped into storage can B using pump, and before storage can B is entered,
Filtered using 0.2 micron of PP filter bag, storage can B is sealed afterwards and to use the rapid ageing method that colds and heat succeed each other to carry out old
Make, ageing terminate after toward adding 500g proline per kL wine liquids volumes, the ageing is that feed liquid first processes 30 days at 55 DEG C, then
Rapidly cooled down at -5 DEG C 30 days using microwave radiation technology cold treatment, microwave frequency 1300MHz, the relative humidity of ageing room is
87%；
(7) canned sterilization：Pasteurize is carried out after tinning, 85 DEG C of temperature, time 15min is obtained kiwi fruit fruit wine.
The present invention is as follows to the performance evaluation of Yangtao wine：
Several Yangtao wines are made by sensory test and performance test by after several sample wine fan and taster trial tests
Evaluate as shown in table 1 below:
Embodiment of the present invention 1-2 is without SO2Brewage process contains SO with tradition2The index table of comparisons of brewage process such as table 2 below institute
Show：
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used
Modified with to the technical scheme described in foregoing embodiments, or equivalent is carried out to which part technical characteristic.
All any modification, equivalent substitution and improvements within the spirit and principles in the present invention, made etc., should be included in of the invention
Within protection domain.
Claims (5)
1. a kind of brewing method of kiwifruit fruit fermented wine, it is characterised in that comprise the following steps：
(1) select fresh Kiwi berry, be added into the salt solution that concentration mass fraction is 2-3%, the addition of salt solution is Kiwi berry
8-15 times of quality, soak 5-8 hours, then clean, drain after remove the peel to obtain Kiwi berry pulp；
(2) pulp in step (1) is carried out crushing with crushed food equipment and obtains Kiwi berry slurry, by Kiwi berry slurry in 650
1~5min of destroy the enzyme treatment is carried out under the microwave condition of~800W, the volume containing the sample of each microwave treatment is 40~60g；
(3) tannase of mass fraction 0.10~0.12% and mass fraction are added in the Kiwi berry slurry obtained by step (2)
0.01~0.015% Sucralose carries out de- pained treatment, and the de- pained treatment is that 10~15 points are kept at 60~65 DEG C
Clock, is then cooled to room temperature, and prevents Kiwi berry slurry from aoxidizing by the citric acid of grind slurries quality addition 0.3~0.6%, adds
0.0025-0.003% nisins carry out antibacterial；Wherein, the addition of the tannase and Sucralose is Kiwi berry
The 0.5-1wt% of slurry gross mass；
(4) the Kiwi berry slurry obtained by above-mentioned steps (3) is moved into fermentation tank, is carried out at saccharomycete inoculation under normal temperature environment
Reason, it is 500~1000g that the addition of saccharomycete presses slurry with the weight ratio of saccharomycete:0.1~0.5mg is added, and inoculation time is
10-30s is completed, and adds 40-60mg pectases and lysine 70-90g, arginine 40-50g by 1kg Kiwi berrys slurry, it
Fermented after stir process 1-2h under normal temperature environment afterwards, at 15 DEG C~24 DEG C, fermentation time is 10 days for fermentation temperature control
~16 days；
(5) the fermentation slurry for obtaining step (4) is placed in the vacuum environment that vacuum is 0.02~0.08MPa, using reverse osmosis
Permeable membrane carries out normal-temperature vacuum filtration treatment, obtains filtrate, and filtrate is sent into fermentation tank after the filter bag of 5 micron pore sizes, according to
The consumption of 0.1~0.2g/Kg uses temperature to carry out after fermentation for 10-18 DEG C to THIAZOTE fermentation assistants are added in filtrate,
30-60 days fermentation ends, final fermented wine degree is in 10%Vol~13%Vol；
(6) ferment filtrate that step (5) treatment is completed is transferred in storage can A through the filter bag of 2 micron pore sizes, in normal temperature environment
Under staticly settle 12~24h treatment after, then ferment filtrate is pumped into storage can B using pump, and before storage can B is entered,
Filtered using 0.2 micron of PP filter bag, storage can B is sealed afterwards and to use the rapid ageing method that colds and heat succeed each other to carry out old
Make, ageing adds 300-500g proline after terminating toward every kL wine liquids volume, and the ageing is that feed liquid first processes 30 at 50-55 DEG C
My god, then rapidly cooled down at -5 DEG C 30 days using microwave radiation technology cold treatment, microwave frequency 1300MHz, ageing room it is relatively wet
Spend is 83%~87%；
(7) canned sterilization：Pasteurize is carried out after tinning, 85 DEG C of temperature, time 15min is obtained kiwi fruit fruit wine.
2. brewing method according to claim 1, it is characterised in that the saccharomycete is F33 saccharomycete.
3. brewing method according to claim 1, it is characterised in that citric acid adding amount presses pH value in the step (3)
Adjust and be defined between 3.7-4.3.
4. brewing method according to claim 1, it is characterised in that final fermented wine degree is 12% in the step (3)
Vol。
5. the kiwifruit fruit fermented wine that a kind of brewing method as described in claim 1-4 is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611025855.5A CN106753986A (en) | 2016-11-22 | 2016-11-22 | A kind of brewing method of kiwi fruit fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611025855.5A CN106753986A (en) | 2016-11-22 | 2016-11-22 | A kind of brewing method of kiwi fruit fermented wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106753986A true CN106753986A (en) | 2017-05-31 |
Family
ID=58970109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611025855.5A Pending CN106753986A (en) | 2016-11-22 | 2016-11-22 | A kind of brewing method of kiwi fruit fermented wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106753986A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108395960A (en) * | 2018-05-25 | 2018-08-14 | 宁陕县秦岭长春酒厂 | A kind of brewing method of Yangtao wine |
| CN108936139A (en) * | 2018-07-04 | 2018-12-07 | 广西香蕉谷科技有限公司 | A kind of preparation method and equipment of bananas juice |
| CN108991308A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of banana pulp preparation and the microwave heating appts for implementing this method |
| CN108991426A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of natural electrolytes banana lozenge and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102628013A (en) * | 2012-04-26 | 2012-08-08 | 云南太阳魂酒业有限公司 | Method for producing fresh and scent sugarcane fruit wine by using pure sugarcane juice |
| CN103773651A (en) * | 2014-01-13 | 2014-05-07 | 陕西科技大学 | Dry type kiwi wine and preparation method thereof |
| CN104232415A (en) * | 2014-09-29 | 2014-12-24 | 黔东南苗族侗族自治州林业科学研究所 | Blueberry fermented wine and preparation method thereof |
| CN105146613A (en) * | 2015-07-31 | 2015-12-16 | 庞锦浩 | Preparation method of health care kiwi fruit juice |
-
2016
- 2016-11-22 CN CN201611025855.5A patent/CN106753986A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102628013A (en) * | 2012-04-26 | 2012-08-08 | 云南太阳魂酒业有限公司 | Method for producing fresh and scent sugarcane fruit wine by using pure sugarcane juice |
| CN103773651A (en) * | 2014-01-13 | 2014-05-07 | 陕西科技大学 | Dry type kiwi wine and preparation method thereof |
| CN104232415A (en) * | 2014-09-29 | 2014-12-24 | 黔东南苗族侗族自治州林业科学研究所 | Blueberry fermented wine and preparation method thereof |
| CN105146613A (en) * | 2015-07-31 | 2015-12-16 | 庞锦浩 | Preparation method of health care kiwi fruit juice |
Non-Patent Citations (1)
| Title |
|---|
| 徐清萍等: "野生猕猴桃酒发酵工艺研究", 《酿酒科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108395960A (en) * | 2018-05-25 | 2018-08-14 | 宁陕县秦岭长春酒厂 | A kind of brewing method of Yangtao wine |
| CN108936139A (en) * | 2018-07-04 | 2018-12-07 | 广西香蕉谷科技有限公司 | A kind of preparation method and equipment of bananas juice |
| CN108991308A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of banana pulp preparation and the microwave heating appts for implementing this method |
| CN108991426A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of natural electrolytes banana lozenge and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104152316B (en) | The brewing method of pawpaw rice wine | |
| CN104694371B (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
| CN104232390B (en) | Brewing method for grape wine | |
| CN103478816B (en) | Coarse cereal watermelon peel vinegar drink and preparation method thereof | |
| CN104974872B (en) | A kind of brewing method of hill gooseberry's kyoto grape wine | |
| CN105901656A (en) | Multi-strain mixed fermentation process for soy sauce | |
| CN102120950B (en) | Brewing method of red jujube fruit wine capable of removing bitter | |
| CN106635698B (en) | Fermented holboellia latifolia fruit wine and preparation method thereof | |
| CN106497729A (en) | A kind of brewing method of olive fruit fermented wine | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN101423792A (en) | Brewing method of health-care jujube wine | |
| CN106753986A (en) | A kind of brewing method of kiwi fruit fermented wine | |
| CN102373137A (en) | Production process for changkou hawthorn dry red wine | |
| CN102329709B (en) | Millet sake and preparation method thereof | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN108251251A (en) | A kind of Yangtao wine and its production technology | |
| CN106635731A (en) | Preparation method for persimmon vinegar | |
| CN104694308A (en) | Method for preparing high-stability blueberry beer | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN103087881A (en) | Red date nutritive wine and preparation method thereof | |
| KR20160054710A (en) | Method for manufacturing red ginseng Distilled beverage | |
| CN106544261A (en) | A kind of new beverage wine and preparation method thereof | |
| CN108913416A (en) | A kind of brewing method of loquat fruit wine | |
| CN102102059A (en) | Production technology of date wine | |
| KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |