CN106867741A - A kind of pink fizz and its preparation technology - Google Patents
A kind of pink fizz and its preparation technology Download PDFInfo
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- CN106867741A CN106867741A CN201710165938.2A CN201710165938A CN106867741A CN 106867741 A CN106867741 A CN 106867741A CN 201710165938 A CN201710165938 A CN 201710165938A CN 106867741 A CN106867741 A CN 106867741A
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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
- C12G1/06—Preparation of sparkling wine; Impregnation of wine with carbon dioxide
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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
- C12G2200/00—Special features
- C12G2200/05—Use of particular microorganisms in the preparation of wine
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Abstract
The invention provides a kind of preparation technology of pink fizz, the technique includes, ripe red grape and ripe white grape carry out post-defecation after squeezing, clarification, fermentation respectively, and the red wine and white wine that will be obtained are by volume (1 10)：(90 99) secondary fermentation and three secondary clearings are carried out after mixing, pink fizz is obtained.Present invention also offers pink fizz prepared by the technique described in use, preferably, the alcoholic strength of the pink fizz is 10 12%vol, total reducing sugar is 50 70g/L (with glucose meter), total acid is 8 10g/L (in terms of tartaric acid), and sugar-free extract is more than 20g/L, and total sulfur is less than 80mg/L, at 20 DEG C, pressure is more than 0.35MPa.
Description
Technical field
The present invention relates to field of food, in particular to a kind of pink fizz and its preparation technology.
Background technology
So-called fizz, it is that, at 20 DEG C, pressure carbon dioxide is equal to or more than the grape wine of 0.05MPa that specialty is explained.
Popular says the wine that can exactly emit bubble.Fizz be it is a kind of rich in carbon dioxide, be suitable for the wine kind of various celebrating occasions.Rise
Steep in wine and all make Aperitifs in Europe, need to ice to 8~12 degree before drinking and be preferred.For the American that taste is laid particular stress on, they
It is partial to arrange in pairs or groups after meal dessert to drink.
In the last few years, making rapid progress due to information technology, the country contacts and approves the culture in west more and more, because
This people for grape wine like it is also more strong.Fizz is increasingly entering the country, although but fizz carrying
The atmosphere celebrated joyously with happiness, its mouthfeel is often more sour and astringent, and does not meet the taste of most of compatriots.
Therefore, how people are liked that mouthfeel is combined in itself with fizz for the cultural connotation of fizz, there is provided
One kind meets compatriots' eating habit and mouthfeel, and is suitable for compatriots and is gone with rice or bread in Chinese meal the fizz of reference, is a needs
The problem of solution.
China is vast in territory, and ecological resources extremely enrich, and the V. amurensis of many peculiar kinds may be incorporated for wine brewing.With one
As the special grape of wine brewing compare, by the V. amurensis of Wan Cai China, can obtain containing pol V. amurensis high, it has nutrition
The characteristics of material abundance.If brewageing for fizz can be carried out using the V. amurensis of China, a kind of mouthfeel undoubtedly can be obtained more
Meet the aesthetic fizz of compatriots.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of preparation technology of pink fizz, evening after the process selection maturation
The red grape and white grape adopted, by brewageing red wine and white wine respectively, and in after one time fermentation, mix in proportion with
Carry out secondary fermentation again afterwards, obtain a kind of pink fizz, technique cause to lead to by specific mixed proportion after pink
That steeps in wine is beautiful in colour, and is arranged in pairs or groups with more preferable mouthfeel and nutritional ingredient.
The second object of the present invention is to provide pink fizz prepared by a kind of use methods described, and this wine is in beauty
Rose, clear；Bubble is abundant actively, uniform and smooth and duration are long；Elegant fragrance, pleasant, flowers and fruits fragrance is dense
It is strongly fragrant；Entrance is pure and fresh, harmony, and mouthfeel is fresh sharp and clear, and pleasant impression is well lasting.
In order to realize above-mentioned purpose of the invention, spy uses following technical scheme：
One aspect of the present invention is related to a kind of preparation technology of pink fizz, the technique to include, ripe red grape
Through with ripe white grape respectively through squeezing, clarification, fermentation and post-defecation after, the red wine and white wine that will be obtained are by body
Product is than (1-10)：Secondary fermentation and three secondary clearings are carried out after (90-99) mixing, pink fizz is obtained.
The preparation technology that the present invention is provided, the ripe grape most preferably adopted using evening as raw material, by red grape and white grape
Respectively after one time fermentation, then mixing carries out secondary fermentation by a certain percentage, is on the one hand easy to winemaker to be made according to actual conditions
The different fizz of color and luster, mouthfeel is produced, on the one hand enables to the nutritional ingredient of red wine and white wine to form collaboration
Relation so that the fizz that the present invention is prepared has more preferable nutritive value and health-care effect.
The proportioning provided from the present invention is mixed, and resulting pink fizz has most beautiful color and luster and most clear
Refreshing mouthfeel, the proportioning of nutritional ingredient is also the most reasonable.
Preferably, in the expressing process, sodium pyrosulfite of the purity more than 50% is added, it is preferable that add burnt sulfurous
The amount of sour sodium is that grape juice per ton adds 100-150g.
Preferably, in the clarifying process, pectase is added, it is preferable that the addition of the pectase is grape per ton
Juice adds 30-50g pectases, it is highly preferred that the time of the clarification is 3-10 days.
Preferably, the inoculum of dry yeast of the fermentation is that grape juice per ton adds 250-350g, it is preferable that the yeast
From promise alliance STR.
Preferably, the temperature of the fermentation is 13-15 DEG C, it is preferable that fermentation time is 25-30 days.
The sugar content of the grape juice obtained due to squeezing process of the invention is higher, and fermentation temperature is relatively low, general ferment
Female activity with this understanding can be suppressed, so ' promise alliance STR ' is particularly suitable as the yeast of this process selection, because its have it is resistance to
Sugared and low temperature resistant characteristic high.
Preferably, in the fermentation process, when alcoholic strength reaches 10-12%VOL, cool the temperature to 0-6 DEG C and stop hair
Ferment.
Preferably, post-defecation grape juice per ton adds the bentonite of 800-1200g and the natural plant gum of 30-50g, in
Clarified more than 6 months at 0-6 DEG C.
Preferably, the secondary fermentation is pot type fermentation, and the yeast for using that ferments is for the fruit of 150-250g/t is found pleasure in
Bubble yeast, it is preferable that the champagne knob Cui Fen of 50-150g/t is added in fermentation process.
Preferably, the temperature of the secondary fermentation is 13-15 DEG C, it is preferable that lowered the temperature when pressure inside the tank reaches 0.6MPa
To 0-6 DEG C and stuck fermentation, it is highly preferred that being clarified naturally more than 6 months under conditions of 0-6 DEG C after secondary fermentation.
Preferably, the grape for being used is V. amurensis, and the sugar content of the V. amurensis is more than 250g/L, it is preferable that described
The kind of red grape is that northern ice is red, and the kind of the white grape is that princess is white.
" northern ice is red " fruit ear is conico-acuminate, and fruit ear is tight, and average fringe weighs 159.5 grams；Fruit is circular, black-and-blue, fruit powder is thick,
Fruit averagely weighs 1.30 grams；Pulp green, without meat capsule, pericarp is thicker, and pericarp toughness is strong, and fruit brush attachment pulp is firm." northern ice
It is red " fruit of fructescence containing sugar 18.9%~25.8%, containing total acid 1.332%~1.481%, tannin 0.0312%~
0.0373%th, crushing juice rate 65.4%~70.2%；The grape wine depth ruby red that northern ice Red Hill grape is spawned, has strong happy people's
Honey and the compound fragrance of almond, fruity aroma are protruded, and long more than refined aftertaste of swinging, wine body balance is mellow plentiful.
Princess's gingko fringe is small, cylinder, the secondary fringe of band, and spike length 15 ㎝, 11 ㎝ wide, average fringe weight 180g, berry raw tight, grain
It is small, subcircular, yellow green, 100-grain weight 210g；Skin is thicker, and fruit powder is few, and the soft juice of meat is more, and taste is sweet；140~160g/L of sugar content, contains
Acid 18~21g/L of amount, crushing juice rate 60%~65%；It is medium big per really there is 3~4, seed, rufous.
After the two adopts through evening, be respectively provided with sugar content higher, both uses of the present invention carry out respectively after one time fermentation by than
Example mixing secondary fermentation, the pink fizz color and luster that obtains is beautiful, sweet salubrious, and mouthfeel and nutritive validity meet the drink of compatriots
Dietary habits.
Another aspect of the present invention is directed to use with pink fizz prepared by described technique, it is preferable that described pink
The alcoholic strength steep in wine is 10-12%vol, and total reducing sugar is 50-70g/L (with glucose meter), and total acid is 8-10g/L (with tartaric acid
Meter), sugar-free extract is more than 20g/L, and total sulfur is less than 80m g/L, and at 20 DEG C, pressure is more than 0.35MPa.
Fizz of the invention in beautiful rose, clear, the abundant active, uniform and smooth of bubble and it is lasting when
Between it is long；Elegant fragrance, pleasant, flowers and fruits give off a strong fragrance；Entrance is pure and fresh, harmony, and mouthfeel is fresh sharp and clear, and pleasant impression is well lasting.
Compared with prior art, beneficial effects of the present invention are：
(1) pink fizz preparation technology of the invention selects the late ripe grape adopted as raw material, by brewageing respectively
Red wine and white wine, and in being mixed in proportion after one time fermentation, followed by secondary fermentation, obtain pink
Steep in wine, technique cause to lead to by specific mixed proportion after rose wine it is beautiful in colour, and with more preferable mouthfeel and battalion
Form a point collocation；
(2) pink fizz pol of the invention, acidity are suitable, clean taste, and with good nutritional ingredient, especially
It is suitable for compatriots and goes with rice or bread to drink；
(3) pink foaming liquor raw material of the invention is the unique V. amurensis kind of China, adopts V. amurensis using evening and brews
The fizz pol for arriving is higher, clean taste.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition advised according to normal condition or manufacturer is carried out.Agents useful for same or the unreceipted production firm person of instrument, are
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
Prepare pink fizz
Harvesting：Evening adopts after grape maturity, grape pol is reached 260g/L.
It is selected：By the branches and leaves in raw material, go rotten fruit and the removing of other debris.
Pressure extracting juice：From column frame squeezer, 100g/ tons of addition sodium pyrosulfite (purity is pressed in expressing process
50%).
Clarification：By 30g/ tons of addition pectase, (0-6 DEG C) of natural low temperature is clarified 3 days, and tank switching separates wine mud.
One time fermentation (alcoholic fermentation)：Yeast (promise alliance STR) is added in supernatant after isolation, it is consumption 250g/ tons, low
(13-15 DEG C) of control temp ferments 25 days.
Stuck fermentation：When alcoholic strength reaches 10%VOL, 0-6 DEG C of stuck fermentation is cooled the temperature to.
Clarification：Grape juice per ton adds the bentonite of 800g and the natural plant gum of 30g, in clarification more than 6 months at 0-6 DEG C
Mixing secondary fermentation：' princess is white ' and ' northern ice the is red ' former wine fermented by more than is by 99:1 ratio mixing loads
In pressure-bearing fermentation tank, more than 13 DEG C are warming up to, add fruit pleasure bubble yeast (150g/ tons), champagne knob Cui Fen (150g/ tons) to carry out
Secondary fermentation, fermentation temperature is controlled at 13-15 DEG C, when pressure reaches 0.6MPa, stuck fermentation of lowering the temperature.
Stuck fermentation：It is cooled to 0-6 DEG C.
Clarification：(0-6 DEG C) of low temperature is clarified more than 6 months.
It is filling：Deng air pressure aseptic filtration and bottling.
After measured, the fizz alcoholic strength for obtaining is 11%vol, and total reducing sugar is 70g/L (with glucose meter), and total acid is 10g/
L (in terms of tartaric acid), sugar-free extract is 23.8g/L, and total sulfur is 50mg/L, and at 20 DEG C, pressure is 0.36MPa.
Embodiment 2
Prepare pink fizz
Harvesting：Evening adopts after grape maturity, grape pol is reached 260g/L.
It is selected：By the branches and leaves in raw material, go rotten fruit and the removing of other debris.
Pressure extracting juice：From column frame squeezer, 150g/ tons of addition sodium pyrosulfite (purity is pressed in expressing process
50%).
Clarification：By 50g/ tons of addition pectase, (0-6 DEG C) of natural low temperature is clarified 10 days, and tank switching separates wine mud.
One time fermentation (alcoholic fermentation)：Yeast (promise alliance STR) is added in supernatant after isolation, it is consumption 350g/ tons, low
(13-15 DEG C) of control temp ferments 30 days.
Stuck fermentation：When alcoholic strength reaches 11%VOL, 0-6 DEG C of stuck fermentation is cooled the temperature to.
Clarification：Grape juice per ton adds the bentonite of 1200g and the natural plant gum of 50g, in clarification more than 6 months at 0-6 DEG C
Mixing secondary fermentation：' princess is white ' and ' northern ice the is red ' former wine fermented by more than is by 90:10 ratio mixing dress
Enter in pressure-bearing fermentation tank, be warming up to more than 13 DEG C, add fruit pleasure bubble yeast (250g/ tons), champagne knob Cui Fen (50g/ tons) to enter
Row secondary fermentation, fermentation temperature is controlled at 13-15 DEG C, when pressure reaches 0.6MPa, stuck fermentation of lowering the temperature.
Stuck fermentation：It is cooled to 0-6 DEG C.
Clarification：(0-6 DEG C) of low temperature is clarified more than 6 months.
It is filling：Deng air pressure aseptic filtration and bottling.
After measured, the fizz alcoholic strength for obtaining is 12%vol, and total reducing sugar is 50g/L (with glucose meter), and total acid is 8g/L
(in terms of tartaric acid), sugar-free extract is 24g/L, and total sulfur is 75mg/L, and at 20 DEG C, pressure is 0.37MPa.
Embodiment 3
Prepare pink fizz
Harvesting：Evening adopts after grape maturity, grape pol is reached 255g/L.
It is selected：By the branches and leaves in raw material, go rotten fruit and the removing of other debris.
Pressure extracting juice：From column frame squeezer, 120g/ tons of addition sodium pyrosulfite (purity is pressed in expressing process
50%).
Clarification：By 40g/ tons of addition pectase, (0~6 DEG C) of natural low temperature is clarified one week, and tank switching separates wine mud.
One time fermentation (alcoholic fermentation)：Yeast (promise alliance STR) is added in supernatant after isolation, it is consumption 300g/ tons, low
(13-15 DEG C) of control temp ferments 26 days.
Stuck fermentation：When alcoholic strength reaches 10%VOL, 0-6 DEG C of stuck fermentation is cooled the temperature to.
Clarification：Grape juice per ton adds the bentonite of 1000g and the natural plant gum of 40g, in clarification more than 6 months at 0-6 DEG C
Mixing secondary fermentation：' princess is white ' and ' northern ice the is red ' former wine fermented by more than is by 95:5 ratio mixing loads
In pressure-bearing fermentation tank, more than 13 DEG C are warming up to, add fruit pleasure bubble yeast (200g/ tons), champagne knob Cui Fen (100g/ tons) to carry out
Secondary fermentation, fermentation temperature is controlled at 13-15 DEG C, when pressure reaches 0.6MPa, stuck fermentation of lowering the temperature.
Stuck fermentation：It is cooled to 0-6 DEG C.
Clarification：(0-6 DEG C) of low temperature is clarified more than 6 months.
It is filling：Deng air pressure aseptic filtration and bottling.
After measured, the fizz alcoholic strength for obtaining is 11%vol, and total reducing sugar is 65g/L (with glucose meter), and total acid is 9g/L
(in terms of tartaric acid), sugar-free extract is 23.5g/L, and total sulfur is 60mg/L, and at 20 DEG C, pressure is 0.36MPa.
Comparative example
Prepare pink fizz
Harvesting：Evening adopts after grape maturity, grape pol is reached 250g/L.
It is selected：By the branches and leaves in raw material, go rotten fruit and the removing of other debris.
Pressure extracting juice：From column frame squeezer, 120g/ tons of addition sodium pyrosulfite (purity is pressed in expressing process
50%).
Clarification：By 40g/ tons of addition pectase, (0-6 DEG C) of natural low temperature is clarified one week, and tank switching separates wine mud.
One time fermentation (alcoholic fermentation)：Yeast (promise alliance STR) is added in supernatant after isolation, it is consumption 300g/ tons, low
(13-15 DEG C) of control temp ferments 27 days.
Stuck fermentation：When alcoholic strength reaches 10%VOL, 0-6 DEG C of stuck fermentation is cooled the temperature to.
Clarification：Grape juice per ton adds the bentonite of 800g and the natural plant gum of 30g, in clarification more than 6 months at 0-6 DEG C
Mixing secondary fermentation：' princess is white ' and ' northern ice the is red ' former wine fermented by more than is by 75:25 ratio mixing dress
Enter in pressure-bearing fermentation tank, be warming up to more than 13 DEG C, add fruit pleasure bubble yeast (200g/ tons), champagne knob Cui Fen (100g/ tons) to enter
Row secondary fermentation, fermentation temperature is controlled at 13-15 DEG C, when pressure reaches 0.6MPa, stuck fermentation of lowering the temperature.
Stuck fermentation：It is cooled to 0-6 DEG C.
Clarification：(0-6 DEG C) of low temperature is clarified more than 6 months.
It is filling：Deng air pressure aseptic filtration and bottling.
After measured, the fizz alcoholic strength for obtaining is 11%vol, and total reducing sugar is 70g/L (with glucose meter), and total acid is 10g/
(in terms of tartaric acid) L, sugar-free extract is 24.1g/L, and total sulfur is 60mg/L,
At 20 DEG C, pressure is 0.37MPa.
Experimental example
Invite 500 person-times of volunteers for liking drinking grape wine altogether by several times, if the dinner party based on Chinese meal, please volunteer
Person goes with rice or bread and drinks the pink fizz and the domestic Pei Erlan of method of preparation in a small amount of embodiment 1-3, comparative example 1 respectively in dinner party
The pink fizz of moral, please its color to each fizz, bubble, mouthfeel and appropriate degree of going with rice or bread make an appraisal, be as a result divided into it is outstanding,
Typically, it is not good three kinds, the evaluation of projects is counted, as a result as shown in table 1-4：
The color evaluation statistical form of the grape wine of table 1
The bubble of the grape wine of table 2 evaluates statistical form
The mouthfeel of the grape wine of table 3 evaluates statistical form
The suitability degree of going with rice or bread of the grape wine of table 4 evaluates statistical form
Pink fizz of the invention can be seen that in color, smell and taste by the statistics with upper table 1-4, volunteer is made
More it is satisfied with, and in the contrast for going with rice or bread suitable degree for Chinese meal, pink ice wine of the invention is obviously more better than rising for method product
Steep in wine.
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from of the invention
Many other changes and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (10)
1. a kind of preparation technology of pink fizz, it is characterised in that the technique includes, ripe red grape and ripe white grape
Post-defecation is carried out after squeezing, clarification, fermentation respectively, the red wine and white wine that will be obtained are by volume (1-10)：
Secondary fermentation and three secondary clearings are carried out after (90-99) mixing, pink fizz is obtained.
2. technique according to claim 1, it is characterised in that in the expressing process, adds Jiao of the purity more than 50%
Sodium sulfite, it is preferable that add the amount of sodium pyrosulfite to add 100-150g for grape juice per ton.
3. technique according to claim 1, it is characterised in that in the clarifying process, adds pectase, it is preferable that institute
The addition of pectase is stated for grape juice per ton adds 30-50g pectases, it is highly preferred that the time of the clarification is 3-10 days.
4. technique according to claim 1, it is characterised in that the inoculum of dry yeast of the fermentation is that grape juice per ton adds
Plus 250-350g, it is preferable that the yeast selects promise alliance STR, it is highly preferred that the temperature of the fermentation is 13-15 DEG C, preferably
Ground, fermentation time is 25-30 days.
5. technique according to claim 1, it is characterised in that in the fermentation process, when alcoholic strength reaches 10-12%
During VOL, 0-6 DEG C of stuck fermentation is cooled the temperature to.
6. technique according to claim 1, it is characterised in that the post-defecation grape juice per ton adds 800-1200g
Bentonite and 30-50g natural plant gum, at 0-6 DEG C clarify more than 6 months.
7. technique according to claim 1, it is characterised in that the secondary fermentation is pot type fermentation, the fermentation is used
Yeast for 150-250g/t fruit pleasure bubble yeast, it is preferable that in fermentation process add 50-150g/t champagne knob Cui Fen.
8. technique according to claim 7, it is characterised in that the temperature of the secondary fermentation is 13-15 DEG C, it is preferable that
0-6 DEG C and stuck fermentation are cooled to when pressure inside the tank reaches 0.6MPa, it is highly preferred that three secondary clearings after secondary fermentation are,
Clarified naturally more than 6 months under conditions of 0-6 DEG C.
9. technique according to claim 1, it is characterised in that the grape for being used is V. amurensis, the V. amurensis contain
Sugar amount is more than 250g/L, it is preferable that the kind of the red grape is that northern ice is red, and the kind of the white grape is that princess is white.
10. the pink fizz that prepared by the technique described in usage right requirement 1, it is preferable that the alcohol of the pink fizz
It is 10-12%vol to spend, and total reducing sugar is that, with glucose meter 50-70g/L, total acid is the 8-10g/L in terms of tartaric acid, and sugar-free extract is more than
20g/L, total sulfur is less than 80mg/L, and at 20 DEG C, pressure is more than 0.35MPa.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107557202A (en) * | 2017-09-13 | 2018-01-09 | 广东东阳光药业有限公司 | A kind of fresh cordyceps sinensis preparation of wine |
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| CN1308121A (en) * | 2001-01-22 | 2001-08-15 | 中法合营王朝葡萄酿酒有限公司 | Pink foaming wine made with rosy grape and its making process |
| CN101381659A (en) * | 2008-07-25 | 2009-03-11 | 吐鲁番市驼铃酒业有限公司 | Air-dry grape wine and brewing method thereof |
| CN101712915A (en) * | 2009-12-02 | 2010-05-26 | 天津农学院 | Low-alcohol white wine and method for brewing same |
| CN103320249A (en) * | 2013-07-19 | 2013-09-25 | 中法合营王朝葡萄酿酒有限公司 | Sparkling wine and brewing method thereof |
| CN103333759A (en) * | 2013-07-19 | 2013-10-02 | 中法合营王朝葡萄酿酒有限公司 | Pinot Noir grape peach sparkling wine and brewing method of Pinot Noir grape peach sparkling wine |
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2017
- 2017-03-20 CN CN201710165938.2A patent/CN106867741A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1308121A (en) * | 2001-01-22 | 2001-08-15 | 中法合营王朝葡萄酿酒有限公司 | Pink foaming wine made with rosy grape and its making process |
| CN101381659A (en) * | 2008-07-25 | 2009-03-11 | 吐鲁番市驼铃酒业有限公司 | Air-dry grape wine and brewing method thereof |
| CN101712915A (en) * | 2009-12-02 | 2010-05-26 | 天津农学院 | Low-alcohol white wine and method for brewing same |
| CN103320249A (en) * | 2013-07-19 | 2013-09-25 | 中法合营王朝葡萄酿酒有限公司 | Sparkling wine and brewing method thereof |
| CN103333759A (en) * | 2013-07-19 | 2013-10-02 | 中法合营王朝葡萄酿酒有限公司 | Pinot Noir grape peach sparkling wine and brewing method of Pinot Noir grape peach sparkling wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107557202A (en) * | 2017-09-13 | 2018-01-09 | 广东东阳光药业有限公司 | A kind of fresh cordyceps sinensis preparation of wine |
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Application publication date: 20170620 |