CN107287065A - A kind of cherry beer and preparation method thereof - Google Patents
A kind of cherry beer and preparation method thereof Download PDFInfo
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- CN107287065A CN107287065A CN201710673110.8A CN201710673110A CN107287065A CN 107287065 A CN107287065 A CN 107287065A CN 201710673110 A CN201710673110 A CN 201710673110A CN 107287065 A CN107287065 A CN 107287065A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/026—Beer flavouring preparations
Abstract
The invention belongs to beer brewing technology field, more particularly, to a kind of cherry beer and preparation method thereof, by weight percentage, the cherry beer includes following raw material：Water 40 50%, fructus hordei germinatus 15 25%, wheat 5 10%, cherry juice 20 25%, white granulated sugar 2 4%, hops 0.1 0.3%, yeast 0.2 0.4%, synthetism rasp berry juice 4 8%, flavorant 0.2 0.5%.The cherry beer that the present invention is provided, raw material is easy to get, and cherry is rich in multiple elements such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium, there is inducing diaphoresis promoting eruption, tonifying middle-Jiao and Qi, strengthening the spleen and stomach, dispelling wind and eliminating dampness, cherry beer not only maintains the local flavor of beer, the also local flavor with fruit juice, bright color, nutritious in aubergine, taste is sweet, with beautifying face and moistering lotion, the healthcare function of anti-cardiovascular disease, its preparation method is simple, is easy to industrial production.
Description
Technical field
The invention belongs to beer brewing technology field, more particularly, to a kind of cherry beer and preparation method thereof.
Background technology
Beer is one of the mankind's most ancient alcoholic beverage, is the drink that consumption is number three in the world after water and tea
Material.Beer is using fructus hordei germinatus, hops, water as primary raw material, the full carbonated low wine brewed through yeast fermentation
Precision wine, is referred to as " liquid bread ", is a kind of low-concentration ethanol beverage.Beer ethanol content is few, can stimulate circulation,
With cardiac stimulant, stomach invigorating, diuresis, the medical effect such as analgesia has preferably auxiliary to treat to high blood pressure, heart disease and tuberculosis etc.
Effect.Beer contains the abundant nutritional ingredient such as protein, carbohydrate, vitamin, mineral matter, and with good mouth
Sense, so being liked by consumer very much.In order to meet the market demand, beer R＆D institution and manufacturing enterprise constantly release new varieties
Beer.
Fruit contains substantial amounts of vitamin, amino acid and mineral matter, with very high nutritive value, therefore by fruit juice and beer
Brewing process organically combine and the intrinsic style of beer can be kept by producing, and the unique taste of fruit can be protruded have
The fruit juice fermentation type beer of certain alimentary health-care function, undoubtedly finds the deep processing for agricultural product new outlet, also will be very big
Ground enriches the designs and varieties of beer, meets the demand of each arrangement of consumption person.
Fruit juice fermentation type beer is the beverage products just come into vogue rapidly abroad recent years, deep on European market
Favored by consumer.Present domestic major beer companies have started to pay close attention to fruit juice fermentation type beer product, but are due to market
Inadequate communication, domestic market situation is not fine, and product variety is single, and consumers in general are supplied without enough kinds
Selection.
The content of the invention
It is an object of the invention to overcome above-mentioned technical deficiency, a kind of cherry beer is proposed.
To reach above-mentioned technical purpose, the technical scheme is that a kind of cherry beer is provided, by weight percentage, bag
Include following raw material：Water 40-50%, fructus hordei germinatus 15-25%, wheat 5-10%, cherry juice 20-25%, white granulated sugar 2-4%, beer
Flower 0.1-0.3%, yeast 0.2-0.4%, synthetism rasp berry juice 4-8%, flavorant 0.2-0.5%.
As an improvement, by weight percentage, the cherry beer includes following raw material：Water 40-45%, fructus hordei germinatus
20-25%, wheat 6-8%, cherry juice 23-25%, white granulated sugar 2-3%, hops 0.2-0.3%, yeast 0.3-0.4%, connect
Bone rasp berry juice 5-7%, flavorant 0.3-0.4%.
As an improvement, by weight percentage, the cherry beer includes following raw material：Water 40%, fructus hordei germinatus 20%,
Wheat 7%, cherry juice 25%, white granulated sugar 2%, hops 0.3%, yeast 0.3%, synthetism rasp berry juice 5%, flavorant
0.4%.
As an improvement, the flavorant is water-soluble breast essence.
Another object of the present invention is to provide a kind of preparation method of cherry beer, comprise the following steps：
(1) water intaking, fructus hordei germinatus and wheat, the fructus hordei germinatus and wheat progress wet-milling is broken, add water, be well mixed, formed
Malt mash；
(2) malt mash adds white granulated sugar, is gelatinized, be saccharified, filtered successively, obtains former wheat juice, the former wheat juice of regulation
Concentration is to 16-18 ° of P；
(3) the former wheat juice adds hops and synthetism rasp berry juice, boils, and cools down, obtains hops brewer's wort；
(4) the hops brewer's wort adds yeast and flavorant, is fermented, filtered, sterilized successively, obtains original flavor beer
Wine；
(5) cherry juice is poured into the original flavor beer, is filled with CO2The cherry juice is set to be mixed with the original flavor beer
It is even, produce cherry beer.
As an improvement, in step (2), the original wort concentration is 18 ° of P.
As an improvement, in step (3), the boiling time is 40-60min, and 10-15min is kept after boiling.
As an improvement, in step (5), the preparation process of the cherry juice is：Fresh mature cherry is taken, is enucleated and clear
Wash, by being beaten, digesting, squeeze the juice, filter, the enzyme that goes out, sterilization, produce.
As an improvement, the alcoholic strength of the cherry beer is 8-10%vol.
As a further improvement, the alcoholic strength of the cherry beer is 8%vol.
The beneficial effects of the invention are as follows：
The cherry beer that the present invention is provided, raw material is easy to get, synthetism rasp berry have promoting blood circulation and stopping pain, expelling wind and removing dampness, prevent flu,
The effect of immunity of organisms is improved, cherry is rich in multiple elements such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium, with inducing diaphoresis
Promoting eruption, tonifying middle-Jiao and Qi, strengthening the spleen and stomach, effect of dispelling wind and eliminating dampness, cherry beer not only maintains the local flavor of beer, also with fruit juice
Local flavor, bright color, nutritious in aubergine, taste is sweet, with beautifying face and moistering lotion, the health care work(of anti-cardiovascular disease
Can, its preparation method is simple, is easy to industrial production.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of cherry beer, by weight percentage, including following raw material：Water 40%, fructus hordei germinatus 15%, wheat 10%, cherry
Peach juice 25%, white granulated sugar 2%, hops 0.2%, yeast 0.3%, synthetism rasp berry juice 7%, flavorant 0.5%.
Its preparation method is as follows：
(1) fructus hordei germinatus and wheat are taken, the water for accounting for its weight 10% is separately added into, fructus hordei germinatus and wheat progress wet-milling is broken,
It is more thin better all to pieces, fructus hordei germinatus and wheat are mixed after crushing, added water, is well mixed, malt mash is formed；
(2) malt mash adds white granulated sugar, into being burned, and is warming up to 75 DEG C of insulation 10min, then be warming up to 100 DEG C of guarantors
Warm 30min, is transferred under brew kettle, 45 DEG C of temperature conditionss and is saccharified 70 minutes, temperature is raised again to 65 DEG C, be incubated 30 minutes, then
Temperature is risen to 70 DEG C and is incubated 30 minutes, filtering makes solution be separated with wheat grain, for this reason, it may be necessary to water by extract from wheat it is poor on
Wash wheat juice off, wash poor 1-3 times, former wheat juice, regulation original wort concentration to 16-18 ° of P, preferably 18 ° P are obtained after filtering；
(3) former wheat juice adds hops and synthetism rasp berry juice, boils 40min, 15min is kept after boiling, cool down, obtain hops
Brewer's wort；
(4) hops brewer's wort adds yeast and flavorant, is fermented, filtered, sterilized successively, obtains original flavor beer；
(5) by the cherry kernel removing of fresh mature and cleaning, by mashing, add pectase digested under the conditions of 30 DEG C 3h,
Squeeze the juice, filter, 80 DEG C of enzyme 30min that go out, 125 DEG C of sterilization 10s, produce cherry juice, cherry juice poured into original flavor beer, is filled with
CO2Cherry juice is set to be well mixed with original flavor beer, stable 10-15min produces cherry beer, the alcoholic strength of cherry beer is 8-
10%vol, preferably 8%vol.
Embodiment 2
A kind of cherry beer, by weight percentage, including following raw material：Water 42%, fructus hordei germinatus 18%, wheat 8%, cherry
Juice 23%, white granulated sugar 3%, hops 0.1%, yeast 0.4%, synthetism rasp berry juice 5%, flavorant 0.5%.
Its preparation method is as follows：
(1) fructus hordei germinatus and wheat are taken, the water for accounting for its weight 12% is separately added into, fructus hordei germinatus and wheat progress wet-milling is broken,
It is more thin better all to pieces, fructus hordei germinatus and wheat are mixed after crushing, added water, is well mixed, malt mash is formed；
(2) malt mash adds white granulated sugar, into being burned, and is warming up to 75 DEG C of insulation 12min, then be warming up to 100 DEG C of guarantors
Warm 35min, is transferred under brew kettle, 50 DEG C of temperature conditionss and is saccharified 50 minutes, temperature is raised again to 60 DEG C, be incubated 40 minutes, then
Temperature is risen to 75 DEG C and is incubated 10 minutes, filtering makes solution be separated with wheat grain, for this reason, it may be necessary to water by extract from wheat it is poor on
Wash wheat juice off, wash poor 1-3 times, former wheat juice, regulation original wort concentration to 16-18 ° of P, preferably 18 ° P are obtained after filtering；
(3) former wheat juice adds hops and synthetism rasp berry juice, boils 50min, 13min is kept after boiling, cool down, obtain hops
Brewer's wort；
(4) hops brewer's wort adds yeast and flavorant, is fermented, filtered, sterilized successively, obtains original flavor beer；
(5) by the cherry kernel removing of fresh mature and cleaning, by mashing, add pectase digested under the conditions of 45 DEG C 1h,
Squeeze the juice, filter, 85 DEG C of enzyme 20min that go out, 130 DEG C of sterilization 2s, produce cherry juice, cherry juice poured into original flavor beer, CO is filled with2
Cherry juice is set to be well mixed with original flavor beer, stable 10-15min produces cherry beer, the alcoholic strength of cherry beer is 8-10%
Vol, preferably 8%vol.
Embodiment 3
A kind of cherry beer, by weight percentage, including following raw material：Water 45%, fructus hordei germinatus 20%, wheat 6%, cherry
Juice 22%, white granulated sugar 2%, hops 0.3%, yeast 0.2%, synthetism rasp berry juice 4%, flavorant 0.5%.
Its preparation method is as follows：
(1) fructus hordei germinatus and wheat are taken, the water for accounting for its weight 15% is separately added into, fructus hordei germinatus and wheat progress wet-milling is broken,
It is more thin better all to pieces, fructus hordei germinatus and wheat are mixed after crushing, added water, is well mixed, malt mash is formed；
(2) malt mash adds white granulated sugar, into being burned, and is warming up to 75 DEG C of insulation 15min, then be warming up to 100 DEG C of guarantors
Warm 40min, is transferred under brew kettle, 48 DEG C of temperature conditionss and is saccharified 60 minutes, temperature is raised again to 63 DEG C, be incubated 20 minutes, then
Temperature is risen to 72 DEG C and is incubated 20 minutes, filtering makes solution be separated with wheat grain, for this reason, it may be necessary to water by extract from wheat it is poor on
Wash wheat juice off, wash poor 1-3 times, former wheat juice, regulation original wort concentration to 16-18 ° of P, preferably 18 ° P are obtained after filtering；
(3) former wheat juice adds hops and synthetism rasp berry juice, boils 50min, 15min is kept after boiling, cool down, obtain hops
Brewer's wort；
(4) hops brewer's wort adds yeast and flavorant, is fermented, filtered, sterilized successively, obtains original flavor beer；
(5) by the cherry kernel removing of fresh mature and cleaning, by mashing, add pectase digested under the conditions of 40 DEG C 2h,
Squeeze the juice, filter, 83 DEG C of enzyme 25min that go out, 125 DEG C of sterilization 6s, produce cherry juice, cherry juice poured into original flavor beer, CO is filled with2
Cherry juice is set to be well mixed with original flavor beer, stable 10-15min produces cherry beer, the alcoholic strength of cherry beer is 8-10%
Vol, preferably 8%vol.
Embodiment 4
A kind of cherry beer, by weight percentage, including following raw material：Water 48%, fructus hordei germinatus 18%, wheat 5%, cherry
Juice 20%, white granulated sugar 4%, hops 0.3%, yeast 0.4%, synthetism rasp berry juice 4%, flavorant 0.3%.
Its preparation method is as follows：
(1) fructus hordei germinatus and wheat are taken, the water for accounting for its weight 12% is separately added into, fructus hordei germinatus and wheat progress wet-milling is broken,
It is more thin better all to pieces, fructus hordei germinatus and wheat are mixed after crushing, added water, is well mixed, malt mash is formed；
(2) malt mash adds white granulated sugar, into being burned, and is warming up to 75 DEG C of insulation 12min, then be warming up to 100 DEG C of guarantors
Warm 35min, is transferred under brew kettle, 50 DEG C of temperature conditionss and is saccharified 50 minutes, temperature is raised again to 60 DEG C, be incubated 40 minutes, then
Temperature is risen to 75 DEG C and is incubated 10 minutes, filtering makes solution be separated with wheat grain, for this reason, it may be necessary to water by extract from wheat it is poor on
Wash wheat juice off, wash poor 1-3 times, former wheat juice, regulation original wort concentration to 16-18 ° of P, preferably 18 ° P are obtained after filtering；
(3) former wheat juice adds hops and synthetism rasp berry juice, boils 50min, 13min is kept after boiling, cool down, obtain hops
Brewer's wort；
(4) hops brewer's wort adds yeast and flavorant, is fermented, filtered, sterilized successively, obtains original flavor beer；
(5) by the cherry kernel removing of fresh mature and cleaning, by mashing, add pectase digested under the conditions of 45 DEG C 1h,
Squeeze the juice, filter, 85 DEG C of enzyme 20min that go out, 130 DEG C of sterilization 2s, produce cherry juice, cherry juice poured into original flavor beer, CO is filled with2
Cherry juice is set to be well mixed with original flavor beer, stable 10-15min produces cherry beer, the alcoholic strength of cherry beer is 8-10%
Vol, preferably 8%vol.
Embodiment 5
A kind of cherry beer, by weight percentage, including following raw material：Water 42%, fructus hordei germinatus 25%, wheat 5%, cherry
Juice 20%, white granulated sugar 2%, hops 0.2%, yeast 0.4%, synthetism rasp berry juice 5%, flavorant 0.4%.
Its preparation method is as follows：
(1) fructus hordei germinatus and wheat are taken, the water for accounting for its weight 15% is separately added into, fructus hordei germinatus and wheat progress wet-milling is broken,
It is more thin better all to pieces, fructus hordei germinatus and wheat are mixed after crushing, added water, is well mixed, malt mash is formed；
(2) malt mash adds white granulated sugar, into being burned, and is warming up to 75 DEG C of insulation 15min, then be warming up to 100 DEG C of guarantors
Warm 40min, is transferred under brew kettle, 48 DEG C of temperature conditionss and is saccharified 60 minutes, temperature is raised again to 63 DEG C, be incubated 20 minutes, then
Temperature is risen to 72 DEG C and is incubated 20 minutes, filtering makes solution be separated with wheat grain, for this reason, it may be necessary to water by extract from wheat it is poor on
Wash wheat juice off, wash poor 1-3 times, former wheat juice, regulation original wort concentration to 16-18 ° of P, preferably 18 ° P are obtained after filtering；
(3) former wheat juice adds hops and synthetism rasp berry juice, boils 50min, 15min is kept after boiling, cool down, obtain hops
Brewer's wort；
(4) hops brewer's wort adds yeast and flavorant, is fermented, filtered, sterilized successively, obtains original flavor beer；
(5) by the cherry kernel removing of fresh mature and cleaning, by mashing, add pectase digested under the conditions of 40 DEG C 2h,
Squeeze the juice, filter, 83 DEG C of enzyme 25min that go out, 125 DEG C of sterilization 6s, produce cherry juice, cherry juice poured into original flavor beer, CO is filled with2
Cherry juice is set to be well mixed with original flavor beer, stable 10-15min produces cherry beer, the alcoholic strength of cherry beer is 8-10%
Vol, preferably 8%vol.
Embodiment 6
A kind of cherry beer, by weight percentage, including following raw material：Water 40%, fructus hordei germinatus 20%, wheat 7%, cherry
Juice 25%, white granulated sugar 2%, hops 0.3%, yeast 0.3%, synthetism rasp berry juice 5%, flavorant 0.4%.
Its preparation method is as follows：
(1) fructus hordei germinatus and wheat are taken, the water for accounting for its weight 10% is separately added into, fructus hordei germinatus and wheat progress wet-milling is broken,
It is more thin better all to pieces, fructus hordei germinatus and wheat are mixed after crushing, added water, is well mixed, malt mash is formed；
(2) malt mash adds white granulated sugar, into being burned, and is warming up to 75 DEG C of insulation 10min, then be warming up to 100 DEG C of guarantors
Warm 30min, is transferred under brew kettle, 45 DEG C of temperature conditionss and is saccharified 70 minutes, temperature is raised again to 65 DEG C, be incubated 30 minutes, then
Temperature is risen to 70 DEG C and is incubated 30 minutes, filtering makes solution be separated with wheat grain, for this reason, it may be necessary to water by extract from wheat it is poor on
Wash wheat juice off, wash poor 1-3 times, former wheat juice, regulation original wort concentration to 16-18 ° of P, preferably 18 ° P are obtained after filtering；
(3) former wheat juice adds hops and synthetism rasp berry juice, boils 40min, 15min is kept after boiling, cool down, obtain hops
Brewer's wort；
(4) hops brewer's wort adds yeast and flavorant, is fermented, filtered, sterilized successively, obtains original flavor beer；
(5) by the cherry kernel removing of fresh mature and cleaning, by mashing, add pectase digested under the conditions of 30 DEG C 3h,
Squeeze the juice, filter, 80 DEG C of enzyme 30min that go out, 125 DEG C of sterilization 10s, produce cherry juice, cherry juice poured into original flavor beer, is filled with
CO2Cherry juice is set to be well mixed with original flavor beer, stable 10-15min produces cherry beer, the alcoholic strength of cherry beer is 8-
10%vol, preferably 8%vol.
The storage practice of the present invention：Be stored in it is shady and cool dry place, drink splendid after refrigeration, the shelf-life is generally 2 years, excessively drinks
Wine is harmful to health, and pregnant woman should not drink, and is sure not to hit, prevents explosion.
The embodiment of present invention described above, is not intended to limit the scope of the present invention..Any basis
Various other corresponding changes and deformation that the technical concept of the present invention is made, should be included in the guarantor of the claims in the present invention
In the range of shield.
Claims (10)
1. a kind of cherry beer, it is characterised in that by weight percentage, including following raw material：
Water 40-50%, fructus hordei germinatus 15-25%, wheat 5-10%, cherry juice 20-25%, white granulated sugar 2-4%, hops 0.1-
0.3%, yeast 0.2-0.4%, synthetism rasp berry juice 4-8%, flavorant 0.2-0.5%.
2. cherry beer according to claim 1, it is characterised in that by weight percentage, including following raw material：Water 40-
45%, fructus hordei germinatus 20-25%, wheat 6-8%, cherry juice 23-25%, white granulated sugar 2-3%, hops 0.2-0.3%, yeast
0.3-0.4%, synthetism rasp berry juice 5-7%, flavorant 0.3-0.4%.
3. cherry beer according to claim 1, it is characterised in that by weight percentage, including following raw material：Water
40%, fructus hordei germinatus 20%, wheat 7%, cherry juice 25%, white granulated sugar 2%, hops 0.3%, yeast 0.3%, synthetism rasp berry juice
5%, flavorant 0.4%.
4. cherry beer according to claim 1, it is characterised in that the flavorant is water-soluble breast essence.
5. the preparation method of the cherry beer described in a kind of claim 1, it is characterised in that comprise the following steps：
(1) water intaking, fructus hordei germinatus and wheat, the fructus hordei germinatus and wheat progress wet-milling is broken, add water, be well mixed, form malt
Mash；
(2) malt mash adds white granulated sugar, is gelatinized, be saccharified, filtered successively, obtains former wheat juice, adjusts original wort concentration
To 16-18 ° of P；
(3) the former wheat juice adds hops and synthetism rasp berry juice, boils, and cools down, obtains hops brewer's wort；
(4) the hops brewer's wort adds yeast and flavorant, is fermented, filtered, sterilized successively, obtains original flavor beer；
(5) cherry juice is poured into the original flavor beer, is filled with CO2The cherry juice is set to be well mixed with the original flavor beer, i.e.,
Obtain cherry beer.
6. the preparation method of cherry beer according to claim 5, it is characterised in that in step (2), the former wheat juice is dense
Spend for 18 ° of P.
7. the preparation method of cherry beer according to claim 5, it is characterised in that in step (3), the boiling time
For 40-60min, 10-15min is kept after boiling.
8. the preparation method of cherry beer according to claim 5, it is characterised in that in step (5), the cherry juice
Preparation process is：Take fresh mature cherry, be enucleated and clean, by being beaten, digesting, squeeze the juice, filter, the enzyme that goes out, sterilization, produce.
9. the preparation method of cherry beer according to claim 5, it is characterised in that the alcoholic strength of the cherry beer is
8-10%vol.
10. the preparation method of cherry beer according to claim 9, it is characterised in that the alcoholic strength of the cherry beer
For 8%vol.
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| CN201710673110.8A CN107287065A (en) | 2017-08-09 | 2017-08-09 | A kind of cherry beer and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710673110.8A CN107287065A (en) | 2017-08-09 | 2017-08-09 | A kind of cherry beer and preparation method thereof |
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Family
ID=60104750
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315115A (en) * | 2018-04-28 | 2018-07-24 | 张凤艳 | A kind of peach blossom beer and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10301340A1 (en) * | 2003-01-15 | 2004-07-29 | Klosterbrauerei Neuzelle Gmbh | Cherry beer is produced by an addition of pure natural cherry juice with elderberry juice during the filtration stage, to dwell for some days before layer filtration and pasteurizing |
| CN105018265A (en) * | 2015-08-20 | 2015-11-04 | 刘伦良 | Cherry beer and production technology thereof |
-
2017
- 2017-08-09 CN CN201710673110.8A patent/CN107287065A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10301340A1 (en) * | 2003-01-15 | 2004-07-29 | Klosterbrauerei Neuzelle Gmbh | Cherry beer is produced by an addition of pure natural cherry juice with elderberry juice during the filtration stage, to dwell for some days before layer filtration and pasteurizing |
| CN105018265A (en) * | 2015-08-20 | 2015-11-04 | 刘伦良 | Cherry beer and production technology thereof |
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| Title |
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| 于新等: "《果蔬加工技术》", 31 March 2011, 中国纺织出版社 * |
| 日本啤酒文化研究会等: "《世界经典啤酒品鉴》", 31 October 2016, 福建科学技术出版社 * |
| 王天佑等: "《酒水经营与管理》", 31 May 2004, 旅游教育出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108315115A (en) * | 2018-04-28 | 2018-07-24 | 张凤艳 | A kind of peach blossom beer and preparation method thereof |
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