CN106754045A - A kind of Kiwi berry brandy - Google Patents
A kind of Kiwi berry brandy Download PDFInfo
- Publication number
- CN106754045A CN106754045A CN201611214403.1A CN201611214403A CN106754045A CN 106754045 A CN106754045 A CN 106754045A CN 201611214403 A CN201611214403 A CN 201611214403A CN 106754045 A CN106754045 A CN 106754045A
- Authority
- CN
- China
- Prior art keywords
- kiwi berry
- parts
- brandy
- wine
- sulphite
- 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 belongs to Yangtao wine production technical field, more particularly to a kind of Kiwi berry brandy, the pulp enzyme selected being capable of deep pyrolytic Kiwi berry cell membrane in the production of Kiwi berry brandy so that Kiwi berry discharges more fruit juice；Sulphite is added in Yangtao wine according to the principle of a small amount of gradation, inoxidizability of the sulphite to Yangtao wine has both been can guarantee that, the side effect for being once excessively used and bringing is avoided that again；By potassium carbonate to Yangtao wine reduction acidity, the Yangtao wine mouthfeel and color and luster brewageed are all good, and the Kiwi berry brandy nutritional ingredient produced by the formula retains complete, in good taste.
Description
Technical field
The invention belongs to Yangtao wine production technical field, more particularly to a kind of Kiwi berry brandy.
Background technology
Kiwi berry also known as Chinese grooseberry, are a kind of more comprehensive fruit of nutrition, are ground according to the chemical composition for carrying out both at home and abroad
Study carefully data to show, kiwifruit fruit VC, VE dietary fibre, potassium, calcium, selenium and other trace elements rich content can be daily as human body
The high-quality source of microelement-supplementing.Also contain plurality of inorganic salt and proteolytic enzyme, actinidine etc., its main nutrient composition
Content occupies other fruit prostatitis.Seed in kiwifruit fruit also rich in have various unrighted acids needed by human, lipid,
Flavonoids, phenols etc..Kiwi berry VC rich contents, are 100~620mg per 100g Kiwi fresh fruit VC contents, contained by Kiwi berry
VC in human body utilization rate be up to 94%.In recent years it has also been found that Kiwi berry has the multiple efficacies such as anti-angiocardiopathy, anticancer.
But the difficult transport, perishable and be difficult to ensure Tibetans due to Kiwi berry softness non-housing, it is impossible to sell in time and processing causes a large amount of Mi
The waste of monkey peach.Therefore, the deep processing of Kiwi berry is the best outlet of Kiwi berry, and it is most viable to be processed into fruit juice and fruit wine
Method.
Producing for kiwi-fruit juice mainly has refrigerated centrifugation, multiple milling process and enzymatic isolation method.Required for refrigerated centrifugation into
This is higher, and process conditions are immature；Multiple milling process can improve crushing juice rate, but the juice quality of gained is poor；Enzymolysis
Legal system is taken more than kiwi-fruit juice using squeezing juice is carried out after pectinase enzymatic hydrolysis again, although pectase can significantly improve Kiwi berry and go out
Juice amount, but the pectinase enzymatic hydrolysis time can extend, serious so as to cause carambola juice to aoxidize, cost increases.
The patent of invention of the B of Authorization Notice No. CN 102776098 discloses a kind of Yangtao wine and its brewing method, the Mi
Monkey peach wine is to be prepared through gooseberry by Kiwi berry, white sugar, saleratus, sulfur dioxide, pectase and saccharomyces cerevisiae, sent out for the first time
The processing steps such as ferment, expression separation, secondary fermentation, ageing are brewageed and formed, need not in the Yangtao wine finished product and brewing process
Any preservative is added, that is, can guarantee that the long-term preservation of product, undergone no deterioration and addle.And fermented respectively with pomace by fruit juice
Be made the Yangtao wine of different grades, the nutritional ingredient of Kiwi berry be fully retained, the Yangtao wine mouthfeel for brewing and
Color and luster is all good, retains the yellowish green color of fresh Kiwi berry, and limpid jade-like stone profit, and wine degree is more than 10 degree, the pure sweetness of drink, fragrance
Strong fragrance, pleasant impression is long.The Kiwi berry brewing method uses the method for pectinase enzymatic hydrolysis by mashed fruit of kiwi fruit direct fermentation, due to Mi
Contain substantial amounts of pectin, protein, inorganic salt and other material in monkey peach pulp, these materials have certain to the growth and breeding of yeast
Facilitation so that fermenting speed is accelerated, fermentation period shortens, but the material such as protein can be produced in the fermentation process of yeast
The presence of tannin can cause that the bitter taste of Yangtao wine is aggravated in raw some offensive odours, and pulp.
The content of the invention
The present invention can produce unhappiness to solve the materials such as the protein in mashed fruit of kiwi fruit in Yeast fermentation process
Smell, increases the problem of Yangtao wine bitter taste, there is provided a kind of Kiwi berry brandy.
In order to achieve the above object, base case of the invention provides a kind of Kiwi berry brandy, by following weight portion
Raw material be made：
Kiwi berry 80-100 parts, white wine 0.8-1.2 parts, 0.1-0.3 parts of pulp enzyme, sulphite 0.10-0.15 parts, carbonic acid
Potassium 18-30 parts, honey 5-10 parts, antioxidant 0.5-1.2 parts, bacteriostatic agent 0.1-0.2 parts, saccharomyces cerevisiae 0.1-0.2 parts, ammonium sulfate
0.2-0.7 parts, filter aid 2-3 parts；
In manufacturing process, saccharomyces cerevisiae passes through white wine uniform dissolution；Pulp enzyme is added at twice, and pulp enzyme adds for the first time
It is 3 to enter the allocation proportion added with second:2；Sulphite is added in four times, and the allocation proportion of four additions of sulphite is
3:3:2:2。
The beneficial effect of this base case is：1st, during mashed fruit of kiwi fruit direct fermentation, fermentation period is short, and distillation yield is relative
Relatively low, wine body clarifying effect is undesirable, and wine body muddiness has peculiar smell.Its main cause is containing substantial amounts of fruit in mashed fruit of kiwi fruit
Glue, protein, inorganic salt and other material, these materials have certain facilitation to the growth and breeding of yeast so that fermenting speed
Accelerate, fermentation period shortens.But the presence of the materials such as protein can also cause that yeast produces some displeased during the fermentation
Fast smell, polyphenol oxidase can be partly dissolved in fruit juice during mashed fruit of kiwi fruit direct fermentation, and another part then adheres to
On suspension so that the oxidation of Yangtao wine body is serious, the bitterness sense of Yangtao wine body is aggravated.And in the Kiwi berry clear liquid clarified
The content of pectin, protein and inorganic salts is less, and Yangtao wine body clear after fermentation, the smell of fruits is very sweet and mouthfeel is soft.
2nd, the cell membrane of Kiwi berry not only has smooth region, the also bifurcation region with 10%-40%, and pectase is for cell membrane
It is smooth that there is good degradation so that the continuous juice of Kiwi berry.Pulp enzyme not only has main pectinase activity, also has
Half certain fiber enzymatic activity, being capable of deep pyrolytic Kiwi berry cell membrane so that Kiwi berry discharges more fruit juice.3rd, pass through
White wine is tamed so that brewing yeast cell is entirely being sent out saccharomyces cerevisiae uniform dissolution by saccharomyces cerevisiae before enabling to fermentation
Itself discharge polysaccharide and polypeptides matter during ferment to improve wine body quality, moreover it is possible to bring the active material of yeast itself into
In fermented wine body, the bitter taste material in softening Kiwi berry so that Yangtao wine mouthfeel is more full mellow and full.4th, by sulfurous acid
Salt is added in Yangtao wine according to the principle of a small amount of gradation, ensure that sulphite to the anti-oxidant of Yangtao wine
Property, also it is avoided that the side effect for once excessively adding and bringing.5th, potassium carbonate can be to Yangtao wine reduction acidity, the Mi for brewageing
Monkey peach wine mouthfeel and color and luster are all good.6th, sulphite has oxidation resistant effect, and antioxidant is prevented from the oxidation of Yangtao wine,
The addition of antioxidant can reduce the use of sulphite；7th, bacteriostatic agent can suppress the breeding and fermentation of microorganism, can kill
Microorganism in dead Yangtao wine.
Scheme two：Scheme is preferred based on this, and it is double that Kiwi berry is made the mixer used during mashed fruit of kiwi fruit
Screw mixer.Beneficial effect：The skin of Kiwi berry and pulp can be stirred more uniform by twin-shaft mixer so that pulp enzyme
Kiwi berry wall can be preferably cracked, the crushing juice rate of Kiwi berry is improved.
Scheme three：This is preferred for scheme two, and sulphite is sodium sulfite, Hydros, sodium pyrosulfite and Asia
Any one in niter cake.Beneficial effect：Sodium sulfite, Hydros, sodium pyrosulfite and sodium hydrogensulfite are us
The sulphite that can be used in fruit wine of state's regulation.Sulfur dioxide can extend ferment as a kind of common fruit wine antioxidant
Lag phase before mother's breeding, and effect of the inferior sulfate radical in sulphite to yeast is very weak, will not hinder Yangtao wine
Fermentation process, and anti-oxidation effect can be played to the fermentation process of Yangtao wine.
Scheme four：This is preferred for scheme three, and antioxidant is D-araboascorbic acid, and the bacteriostatic agent is streptococcus lactis.
Beneficial effect：D-araboascorbic acid oxidation resistance is strong, nontoxic, and can be changed into nutrients Vc in human body, to a certain degree
On can reduce the usage amount of sulphite.Streptococcus lactis is nontoxic, is added in batches after Kiwi berry is broken, can be effective
Lactic acid bacteria inhibiting, brevibacterium, the growth of staphylococcus aureus；And will not damage saccharomycete, and be effectively utilized Yeast proliferation,
The powerful advantages of fermentation suppress miscellaneous bacteria, it is ensured that the fermentation of alcohol in Yangtao wine.
Scheme five：This is preferred for scheme four, and ammonium sulfate is added in wine brewing tank.Beneficial effect：In Kiwi berry fermentation process,
The growth and breeding of yeast needs sufficient nitrogen source, and ammonium sulfate provides sufficient nitrogen source can to the growth of yeast in wine brewing tank, make
Must make wine in tank it is yeast-leavened faster.
Scheme six：This is preferred for scheme five, and filter aid is diatomite.Beneficial effect：Diatomite contributes to kiwi fruit
Juice is separated with pomace.
Scheme seven：This is preferred for scheme six, the wine that the Kiwi berry brandy after being distilled in distiller is placed in after sterilization
Bottle packaging, bottle bottleneck empty place inflated with nitrogen.Beneficial effect：Kiwi berry brandy bottle bottleneck inflated with nitrogen after packaging,
It is prevented from the oxidation of Kiwi berry brandy.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment one：
A, the Kiwi berry 8000g for choosing natural maturity, are cleaned up, and Kiwi berry transepidermal water is dried, broken to break into paste
Shape gooseberry is standby, and 10g saccharomyces cerevisiae uniform dissolutions are made into saccharomyces cerevisiae dissolved solution for later use with 80g white wine, then by 8000g
Gooseberry, 6g pulps enzyme, 50g saccharomyces cerevisiaes lysate, 3g sodium hydrogensulfites, 20g antioxidant and 5g bacteriostatic agents after broken
Uniform stirring in the mixing drum of twin-shaft mixer is placed in, Kiwi berry mixture is obtained；
1800g potassium carbonate, 500g honey, 4g pulps enzyme, 30g is added to make in B, the Kiwi berry mixture for preparing step A
Extracting juice is pressed after brewer yeast lysate, 3g sodium hydrogensulfites, 20g antioxidant and 3g bacteriostatic agents, clear juice is obtained；
10g saccharomyces cerevisiaes lysate, the sodium hydrogensulfite of 2g, 10g is added to resist in C, the clear juice that will be prepared in step B
Oxygen agent and 2g bacteriostatic agents ferment 10-15 days, determine the oxidation resistance (FRAP) of clear juice after fermentation, and retest takes for 3 times
Average value；
D, step C is fermented after clear juice in add the sodium hydrogensulfite of 2g and be made post-defecation fruit juice, ferment
10-15 days, the FRAP values of fermented juice are determined, retest is averaged for 3 times；
E, by post-defecation fruit juice, ammonium sulfate 20g and filter aid 200g obtained in step D be placed in wine brewing tank interior sealing,
Fermented at a temperature of 15~30 DEG C 1-2 month, use filter filter cleaner, Yangtao wine is obtained；
F, Yangtao wine obtained in step E is distilled with distiller, the wine liquid after distillation issues in 25~30 DEG C of temperature
Ferment 15-25 days, obtains Kiwi berry brandy；
G, Kiwi berry brandy obtained in step F is fitted into sterilized bottle, bottle bottleneck empty place nitrogen charging
Gas, weighed rear seal-cover can outbound or storage after labelled, trade mark, packaging.
Embodiment two：
The present embodiment is differed only in embodiment one, and Kiwi berry chooses 9000g in step A, with 100g white wine by 15g
Saccharomyces cerevisiae uniform dissolution is into saccharomyces cerevisiae lysate, then gooseberry, 12g pulps enzyme, 50g wine brewing by 9000g after broken
Saccharomyces mycetolysis liquid, 3.6g sodium hydrogensulfites, 40g antioxidant and 7.5g bacteriostatic agents are placed in the mixing drum of twin-shaft mixer uniformly
Stirring；2200g potassium carbonate, 750g honey, 8g pulps enzyme, the dissolving of 40g saccharomyces cerevisiaes are added in step B in Kiwi berry mixture
Extracting juice is pressed after liquid, 3.6g sodium hydrogensulfites, 40g antioxidant and 4.5g bacteriostatic agents；25g is added to make in step C in clear juice
Brewer yeast lysate, the sodium hydrogensulfite of 2.4g, 20g antioxidant and 3g bacteriostatic agents；The bisulfite of 2.4g is added in step D
Sodium；Ammonium sulfate 50g and filter aid 250g is added in step E.
Embodiment three：
The present embodiment is differed only in embodiment one, and Kiwi berry chooses 10000g in step A, will with 120g white wine
20g saccharomyces cerevisiaes uniform dissolution is into saccharomyces cerevisiae lysate, then gooseberry, 18g pulps enzyme, 60g by 10000g after broken
Saccharomyces cerevisiae lysate, 4.5g sodium hydrogensulfites, 45g antioxidant and 10g bacteriostatic agents are placed in the mixing drum of twin-shaft mixer
Uniform stirring；3000g potassium carbonate, 1000g honey, 12g pulps enzyme, 50g saccharomyces cerevisiaes are added in step B in Kiwi berry mixture
Extracting juice is pressed after lysate, 4.5g sodium hydrogensulfites, 45g antioxidant and 6g bacteriostatic agents；In step C 30g is added in clear juice
Saccharomyces cerevisiae lysate, the sodium hydrogensulfite of 3g, 30g antioxidant and 4g bacteriostatic agents；The sodium hydrogensulfite of 3g is added in step D；
Ammonium sulfate 70g and filter aid 300g is added in step E.
Example IV：
The present embodiment is differed only in embodiment one, and the sodium hydrogensulfite in step A, B, C and D replaces with low sulfurous
Sour sodium.
Embodiment five：
The present embodiment is differed only in embodiment one, and the sodium hydrogensulfite in step A, B, C and D replaces with burnt sulfurous
Sour sodium.
Embodiment six：
The present embodiment is differed only in embodiment one, and the sodium hydrogensulfite in step A, B, C and D replaces with sulfurous acid
Sodium.
Embodiment seven：
The present embodiment is differed only in example IV, and the Hydros of step A is 3.6g, the low sulfurous of step B
Sour sodium is 3.6g, and the Hydros of step C is 2.4g, and the Hydros of step D is 2.4g.
Embodiment eight：
The present embodiment is differed only in example IV, and the Hydros of step A is 4.5g, the low sulfurous of step B
Sour sodium is 4.5g, and the Hydros of step C is 3g, and the Hydros of step D is 3g.
Comparative example one：
Comparative example one is that pulp enzyme is replaced with into pectase with the difference of embodiment one.
Comparative example two：
Comparative example two is that, without white wine is added in raw material, saccharomyces cerevisiae is not over white wine with the difference of embodiment one
Uniform dissolution.
Table one is the result to mashed fruit of kiwi fruit by two kinds of enzymes of pectase and pulp enzyme.
Table one
By contrast as can be seen that adding pulp enzyme in embodiment one to three, the addition of pulp enzyme causes Kiwi berry
Crushing juice rate respectively reached 0.934mL/g, 0.953mL/g and 0.943mL/g, the addition of pectase causes the juice of Kiwi berry
Rate reaches 0.853mL/g.Additionally, the contrast by embodiment one and comparative example one finds that pectinase treatment mode is more violent,
Need to process 4h at 40 DEG C, required enzyme amount reaches 0.8g/kg, but the storage rate of Vc is only 57.94%.And the treatment of pulp enzyme
Mode is more gentle, is 30 DEG C for the treatment of 2h, and required enzyme amount reaches 0.45g/kg, and the storage rate of Vc reaches 67%.And it is observed that hair
It is existing, by the Kiwi berry colour and lustre is green of pulp ferment treatment, give off a strong fragrance, there is obvious Kiwi berry fragrance.Therefore, pulp enzyme is to Mi
The treatment of monkey peach is more preferably.
By observation, it can be found that by the no unhappiness of Kiwi berry brandy prepared by the preparation method of embodiment one
Smell, the bitter taste of Kiwi berry brandy is small, and mouthfeel is full mellow and full, and with Kiwi berry fruity, and the Kiwi berry for preparing is white
Blue ground wine clear is glossy, no suspended substance, without precipitation.
Table two is in the case of identical addition, different sulphite are on the oxidation resistant influence of Yangtao wine.
Table two
Be can see with the contrast of example IV to six by embodiment one, Hydros is to Kiwi berry in example IV
Preferably, the FRAP values of its fruit wine have reached 4.216g/L for the antioxidant effect of fruit wine, the sulfite sodium of embodiment six it is anti-oxidant
Effect is taken second place, the sulfite hydrogen sodium antioxidant effect of embodiment one third, sodium pyrosulfite antioxidant effect in embodiment five
It is most weak.Be can see with the contrast of embodiment seven, embodiment eight by example IV, the antioxidant effect of embodiment seven is optimal.
The Mi prepared under same process by the raw material of embodiment one and the raw material of comparative example two is tasted by five people
Monkey peach brandy, it is found that the brandy mouthfeel for passing through the preparation of the raw material of embodiment one is more preferable, and without bitter taste.
In sum, pulp enzyme is used in Kiwi berry clear liquid preparation process, can accelerates the crushing juice rate of Kiwi berry, and Vc
Reserve capacity is preferable；It is best to the antioxidant effect of Kiwi berry brandy by Hydros so that Kiwi berry brandy
Sulphite usage amount when reaching identical oxidation effectiveness is reduced；Enable to what is brewed by white wine uniform dissolution saccharomyces cerevisiae
Kiwi berry brandy bitter taste is less；And enable to what is prepared by the method that clear juice prepares Kiwi berry brandy
Kiwi berry white orchid wine has Kiwi berry fruity, and clear is glossy, and no suspended substance, without precipitation.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (7)
1. a kind of Kiwi berry brandy, it is characterised in that be made from the following raw materials in parts by weight：
Kiwi berry 80-100 parts, white wine 0.8-1.2 parts, 0.1-0.3 parts of pulp enzyme, sulphite 0.10-0.15 parts, potassium carbonate
18-30 parts, honey 5-10 parts, antioxidant 0.5-1.2 parts, bacteriostatic agent 0.1-0.2 parts, saccharomyces cerevisiae 0.1-0.2 parts, ammonium sulfate
0.2-0.7 parts, filter aid 2-3 parts；
In manufacturing process, saccharomyces cerevisiae passes through white wine uniform dissolution；Pulp enzyme is added at twice, pulp enzyme for the first time add with
The allocation proportion for adding for second is 3:2；Sulphite is added in four times, and four allocation proportions of addition of sulphite are 3:3:
2:2。
2. Kiwi berry brandy as claimed in claim 1, it is characterised in that the Kiwi berry is made mashed fruit of kiwi fruit process
The middle mixer for using is twin-shaft mixer.
3. Kiwi berry brandy as claimed in claim 2, it is characterised in that the sulphite is sodium sulfite, low Asia
Any one in sodium sulphate, sodium pyrosulfite and sodium hydrogensulfite.
4. Kiwi berry brandy as claimed in claim 3, it is characterised in that the antioxidant is D-araboascorbic acid, institute
Bacteriostatic agent is stated for streptococcus lactis.
5. Kiwi berry brandy as claimed in claim 4, it is characterised in that add ammonium sulfate in the wine brewing tank.
6. Kiwi berry brandy as claimed in claim 5, it is characterised in that the filter aid is diatomite.
7. Kiwi berry brandy as claimed in claim 6, it is characterised in that the Kiwi berry after being distilled in the distiller is white
The bottle packaging that blue ground wine is placed in after sterilization, bottle bottleneck empty place inflated with nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611214403.1A CN106754045A (en) | 2016-12-25 | 2016-12-25 | A kind of Kiwi berry brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611214403.1A CN106754045A (en) | 2016-12-25 | 2016-12-25 | A kind of Kiwi berry brandy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106754045A true CN106754045A (en) | 2017-05-31 |
Family
ID=58920750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611214403.1A Pending CN106754045A (en) | 2016-12-25 | 2016-12-25 | A kind of Kiwi berry brandy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106754045A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN102161957A (en) * | 2011-03-04 | 2011-08-24 | 沈阳农业大学 | Fermentation method of taravine fruit wine |
| CN102776098A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Kiwifruit wine and method for brewing same |
| CN103773651A (en) * | 2014-01-13 | 2014-05-07 | 陕西科技大学 | Dry type kiwi wine and preparation method thereof |
| CN105176739A (en) * | 2015-09-23 | 2015-12-23 | 西北农林科技大学 | Brandy producing method |
-
2016
- 2016-12-25 CN CN201611214403.1A patent/CN106754045A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102161957A (en) * | 2011-03-04 | 2011-08-24 | 沈阳农业大学 | Fermentation method of taravine fruit wine |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN102776098A (en) * | 2012-07-25 | 2012-11-14 | 杨永锋 | Kiwifruit wine and method for brewing same |
| CN103773651A (en) * | 2014-01-13 | 2014-05-07 | 陕西科技大学 | Dry type kiwi wine and preparation method thereof |
| CN105176739A (en) * | 2015-09-23 | 2015-12-23 | 西北农林科技大学 | Brandy producing method |
Non-Patent Citations (10)
| Title |
|---|
| 严佩峰: "《果蔬加工与保鲜技术》", 31 May 2013, 中国科学技术出版社 * |
| 何国庆: "《食品发酵与酿造工艺学》", 31 August 2001, 中国农业出版社 * |
| 刘明华: "《发酵与酿造技术》", 30 June 2015, 武汉理工大学出版社 * |
| 单铭磊: "《窖藏中国：中国酒与中国酒文化》", 30 April 2014, 中国财富出版社 * |
| 国家工商行政管理总局消费者权益保护局: "《食品安全监管检测手册》", 31 October 2006, 中国工商出版社 * |
| 康明官: "《当代酒典》", 31 December 1999, 经济日报出版社 * |
| 杨和财: "《葡萄酒果酒法规与市场监管》", 30 November 2013, 西北农林科技大学出版社 * |
| 王恭堂: "《白兰地工艺学》", 31 January 2002, 中国轻工业出版社 * |
| 蒋予箭: "《食品加工学概论》", 31 December 2008, 浙江工商大学出版社 * |
| 陈勋: "《葡萄酒消费指南》", 30 April 2015, 武汉出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101904525B (en) | Litchi fruit vinegar beverage and production method thereof | |
| CN101245307B (en) | Melon and fruit vinegar and manufacture method thereof | |
| CN102524865B (en) | Litchi vinegar drink and preparation method thereof | |
| CN102660433B (en) | Production method of composite fermented fruit wine with mulberries, strawberries and raspberries | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN106635593A (en) | Production method of gas-added fruit-flavored grape syrup wine | |
| CN104987977B (en) | Green plum Chinese wolfberry fruit wine brewage process | |
| CN102776098A (en) | Kiwifruit wine and method for brewing same | |
| CN108315150A (en) | A kind of brewing manufacture craft of morat | |
| CN105779206B (en) | Semi-sweet applejack | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN104928114A (en) | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof | |
| CN103045437A (en) | Making method of mango sparkling wine | |
| CN108251251A (en) | A kind of Yangtao wine and its production technology | |
| CN105779207A (en) | Pawpaw face beautifying healthcare wine and preparation method thereof | |
| CN108902934A (en) | A kind of preparation method mixing ferment | |
| CN106753995A (en) | A kind of brew of Malus spectabilis fruit wine | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN101153245B (en) | Method for producing ferment type cactus vine fruit juice liquor | |
| CN109022192A (en) | A kind of preparation method of hot submersion method sweet tea type strawberry wine | |
| CN106701427A (en) | Fruit wine of roses and citrus and brewing technology of fruit wine | |
| CN106085680A (en) | A kind of processing method of red wine | |
| CN103805390A (en) | Method for producing fresh blueberry wine and application thereof | |
| CN1978626A (en) | Method for brewing papermulberry fruit health red wine | |
| CN109181976A (en) | A kind of minuent green liquor and its production method |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |