CN107446785A - A kind of plum fruit wine and its brew method - Google Patents
A kind of plum fruit wine and its brew method Download PDFInfo
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- CN107446785A CN107446785A CN201710711596.XA CN201710711596A CN107446785A CN 107446785 A CN107446785 A CN 107446785A CN 201710711596 A CN201710711596 A CN 201710711596A CN 107446785 A CN107446785 A CN 107446785A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses a kind of plum fruit wine, include the raw material of following parts by weight：35~75 parts of plum, 0.05~0.1 part of distiller's yeast, 14~60 parts of dew, 0.5~15 part of distiller's yeast, 2~7 parts of activated yeast, 1~3 part of pectase, 0.5~3 part of citric acid；The invention also discloses the brew method of this kind of plum fruit wine：Blend-centrifuged by selection-mashing-distiller's yeast saccharification-fermentation-distillation-work bamboo ageing-bamboo grove management-Mare Nectairs ageing-, filtering-quality inspection-the processing technology of sterilization-storage 13, brew out a kind of nice and cool tasty, skin maintenance, lubricate the skin and muscle, anti-aging, the plum fruit wine of anti-disease, through two traditional aging processes of bamboo ageing and Mare Nectairs ageing of making a living, the unique delicate fragrance of bamboo is dissolved into fruit wine, and employ pure natural ageing method, so that the plum fruit wine brewed is original in style, the present invention has not only widened the sales range of plum, add the income of peasant, it is also fully utilized by the use value of plum nutritive value in itself and bamboo, it is worthy to be popularized.
Description
Technical field
The present invention relates to fruit wine brewage field, and in particular to a kind of plum fruit wine and its brew method.
Background technology
Plum, rose family cherry, alias Jiaqing, cloth continuous heavy rain, plum, Jade Emperor Lee, mountain plum.Between its 7~August of fruit
Maturation, full mellow and full, exquisitely carved, form is pretty and dazzling, and taste is sweet, is one of favorite fruit of people.It is extensive all over the world
Cultivation.Plum is sour, can promote the secretion of hydrochloric acid in gastric juice and gastric juice, and can promote gastrointestinal peristalsis, thus has improvement appetite, promotes
The effect of digestion, especially to gastric anacidity, food after it is glutted, constipation person is effective.Serine, glycine in fresh Lee's meat,
The amino acid such as proline, glutamine, there is inducing diuresis to remove edema, have adjuvant treatment effect to hepatic sclerosis.Containing a variety of in plum
Nutritional ingredient, there is skin maintenance, lubricate the skin and muscle, high surprising of oxidation preventive content in plum, be rated as anti-aging, anti-
" the super fruit " of disease.Plum has the effect of tonifying middle-Jiao and Qi, nourishing Yin and promoting production of body fluid, relax bowel, the qi-blood deficiency that is particularly suitable for use in,
The people of the symptoms such as lean and haggard, palpitation, constipation, amenorrhoea, extravasated blood swelling and pain eats more.
Fruit wine refers to that with the fruit beyond grape be raw material, using the low alcoholic beverage of brewing with fementing technology, rich in having
Machine acid, esters and vitamins and other nutritious components are enriched, and have regulation metabolism, stimulate circulation, anti-ageing medical treatment of waiting for a long time
Health-care effect.The primary raw material of fruit wine is apple, pears, cherry, currant, strawberry, plum, Chinese grooseberry etc..The brewing method of fruit wine
It is substantially identical with grape wine, i.e., fruit is crushed, pressure extracting juice, addition saccharomycetes to make fermentation, alcohol content is 5-6% to 15-
16%.There is relaxation and happiness sense when remaining the unique individual character of fruit and sweet taste, therefore drinking.
In recent years, as rhythm of life is constantly accelerated, social struggle for existence is increasingly fierce, the long-term excess load fortune of people's body
Turn, diet is pungent, does not get enough athletic exercise and brings serious harm to own health.After particularly 30 years old, the muscle power of people, which is in, to be declined
Trend, body is weak day by day, and particularly female friend lives very irregular under the life stress of high intensity, causes
The symptoms such as qi-blood deficiency, lean and haggard, palpitation, constipation, amenorrhoea, extravasated blood swelling and pain.
To alleviate physical fatigue, build up health, improve people's sub-health state, improve the quality of life of tired crowd,
Under traditional Chinese medicine theory instructs, with reference to modern medical theory, traditional Chinese medicine is selected to take advanced production through scientific formula
Technique and ecosystem ageing technology be developed into vinosity it is excellent, feel nice and cool tasty, skin maintenance, lubricate the skin and muscle, anti-aging, anti-disease
Disease, tonifying middle-Jiao and Qi, nourishing Yin and promoting production of body fluid, the plum health liquor to relax bowel.
The content of the invention
In order to overcome above mentioned problem, the invention discloses a kind of plum fruit wine and its brew method.
The present invention is achieved by the following technical solutions：
A kind of plum fruit wine, include the raw material of following parts by weight：35~75 parts of plum, 0.05~0.1 part of distiller's yeast, dew 14
~60 parts, 0.5~15 part of distiller's yeast, 2~7 parts of activated yeast, 1~3 part of pectase, 0.5~3 part of citric acid.
Preferably, the raw material of following parts by weight is included：35 parts of plum, 0.08 part of distiller's yeast, 35 parts of dew, 3 parts of distiller's yeast, activation
2 parts of yeast, 1 part of pectase, 1 part of citric acid.
Preferably, the distiller's yeast is Chinese yeast.
Preferably, the plum fruit wine alcoholic strength is 8~12 degree, and total acidity is 0.02~0.04g/ml, and total ester is 0.01
~0.03g/100ml.
Preferably, the dew is dewdrop on dewdrop on plum leaf and plum fruit.
Preferably, the dew is to filter the dew that early morning is collected into through activated carbon and through normal temperature ultraviolet-sterilization.
A kind of brew method of plum fruit wine, comprises the following steps：
A, selection：The plum of parts by weight needed for weighing, removes rotten, qualitative change part, removes impurity；
B, it is beaten：Thin white wine is uniformly sprayed on plum surface after above-mentioned impurity elimination, except puckery, then be placed in flowing water and rinse
4~5 times, superficial water is drained, stripping and slicing, is placed in beater and is beaten, muddy plum slurry is made；
C, distiller's yeast is saccharified：0.08 part of distiller's yeast, 3 parts of distiller's yeast, 1 part of citric acid are added into above-mentioned muddy plum slurry, is sealed into
Row saccharification is handled, 3~4d of saccharificatinn period；
D, ferment：Plum after above-mentioned saccharification is starched and filtered through diatomite, takes filtrate to be placed in fermentation tank, adds pectase
1 part, 2 parts of activated yeast, 35 parts of dew, be sealed by fermentation 45~60d, fermentation temperature be 20~25 DEG C；
E, distill：The above-mentioned pulp fermented is placed in pressure filtration in plate and frame filter press, takes filtrate to be placed in distillation still
Distillation, dense fruit wine is made；
F, bamboo ageing living：By ageing 15~18 months in dense fruit wine injection thick bamboo tube obtained above, bamboo is allowed in natural bar
Free growth under part；
G, bamboo grove manages：Bamboo grove sanitation and hygiene are kept during thick bamboo tube ageing fruit wine, prevent and treat pest and disease damage, are injected before fruit wine clearly
Except bean curd stick, rotten bamboo, weeds in woods；
H, Mare Nectairs ageing：Take out the fruit wine after bamboo ageing living be placed in it is Mare Nectairs in, cellar sealing ageing 2~4 months, take supernatant
Liquid, subnatant mix after 8 layers of filtered through gauze with supernatant, and crude product wine is made；
I, blend：Above-mentioned crude product wine is blent, consistent taste, the removal of impurity is gone, coordinates fragrance, is made just into wine；
J, centrifuge：First after above-mentioned blend is taken into supernatant into wine after 3500~4500r/min centrifuge, under
Layer liquid mixes after 8 layers of filtered through gauze with supernatant；
K, quality inspection；
L, sterilize：By above-mentioned quality inspection after qualified it is first into wine using pasteurization sterilize, it is filling using sterile bottle afterwards,
Finished product plum fruit wine；
M, store：Above-mentioned finished product plum fruit wine is placed in ventilation, the storehouse dried and stored.
Preferably, the plum acerbity removing method is to load clean plum pears layering in container that can be closed, every layer of Lee
The white wine of one layer of thin 53 degree is uniformly sprayed in sublist face, seals, is taken away the puckery taste under the conditions of 18~20 DEG C 5~6 days after filling plum.
Preferably, the bamboo ageing method living is to grow one diameter 1mm's of ring place's brick suitable for reading of 1 year big bamboo
Duck eye, fruit wine is injected in thick bamboo tube with syringe, then hole is sealed with rubber, allow fruit wine bamboo while ageing freely to give birth to
It is long.
There is choosing, the Bamboo Diseases And Pests management method is：The place digging pieces of an egg that the tissue masses are extremely laid eggs more November,
Kill；Or with 50 kilograms of urine plus 1 jin of decis, block even, then it is impregnated with straw, the trapping of 5~10 heaps is put for every mu in bamboo grove；Simultaneously
Excavate aggrieved bamboo shoots, bamboo, kill larva, strengthen tending in bamboo grove, eliminate habitat, keep forest land health.
Preferably, the quality detecting method is Alcohol degree, total acidity, total ester, wine and women-sensual pursuits and the mouthfeel of detection and analysis fruit wine.
Preferably, specific quality detecting method is：Plum fruit wine chromaticness uses colorimetric method, by comparing determination with standard colour chart；
Wine body is determined with sweet taste by tasting；After alcoholic strength is by fermentation ends, 100mL fruit wine and 100mL water is taken to add distilling apparatus,
100mL liquid is distilled out, the density of distillate is determined with alcoholometer, is converted into alcoholic strength；Total acidity is used as by phenolphthalein
Indicator, titrated with 1mol/L NaOH solution；Total ester is by taking 100mL fruit wine, with 1mol/L NaOH solution and fruit wine
In free acid, add 1mol/L NaOH solution, be heated to reflux making the esters saponification in fruit wine, pass through NaOH consumption
Calculate the content of total ester.
The beneficial effects of the invention are as follows：Compared to prior art, the present invention uses plum as raw material, by selection-beat
Slurry-distiller's yeast saccharification-fermentation-distillation-work bamboo ageing-bamboo grove manage Mare Nectairs ageing-blend-centrifuges, filtering-quality inspection-
13 processing technologys of sterilization-storage, brew out a kind of vinosity it is excellent, feel nice and cool tasty, skin maintenance, lubricate the skin and muscle, anti-aging,
Anti- disease, tonifying middle-Jiao and Qi, nourishing Yin and promoting production of body fluid, the plum fruit wine to relax bowel, through two ageing of bamboo ageing and Mare Nectairs ageing of making a living
Journey, the unique delicate fragrance of bamboo is dissolved into fruit wine, and employs pure natural ageing method so that the plum fruit wine of brew is unique
One lattice, nutritive value enrich, and whole fermentation technique is simple and easy, are the health care wines that people can be drunk with the four seasons；The present invention is not
The sales range of plum has only been widened, has added the income of peasant, has been also fully utilized by the nutritive value and bamboo of plum in itself
Use value.
Embodiment
Further it is described in detail to originally bright with reference to embodiment.
Embodiment 1
A kind of plum fruit wine and its brew method, including the Raw material processing of following parts by weight are made：35 parts of plum, Chinese yeast
0.08 part, 35 parts of dew, 3 parts of distiller's yeast, 2 parts of activated yeast, 1 part of pectase, 1 part of citric acid.
A, selection：The plum of parts by weight needed for weighing, removes rotten, qualitative change part, removes impurity；
B, it is beaten：Plum layering after above-mentioned impurity elimination is loaded in container that can be closed, every layer of plum surface is uniformly sprayed
The white wine of one layer of thin 53 degree, seal, taken away the puckery taste under the conditions of 25 DEG C 5 days after filling plum, then be placed in flowing water and rinse 4 times,
Superficial water is drained, stripping and slicing, is placed in beater and is beaten, muddy plum slurry is made；
C, distiller's yeast is saccharified：0.08 part of distiller's yeast, 3 parts of distiller's yeast, 1 part of citric acid are added into above-mentioned muddy plum slurry, is sealed into
Row saccharification is handled, saccharificatinn period 3d；
D, ferment：Plum after above-mentioned saccharification is starched and filtered through diatomite, takes filtrate to be placed in fermentation tank, adds pectase
1 part, 2 parts of activated yeast, 35 parts of clear water, be sealed by fermentation 45d, fermentation temperature be 25 DEG C；
E, distill：The above-mentioned pulp fermented is placed in pressure filtration in plate and frame filter press, takes filtrate to be placed in distillation still
Distillation, dense fruit wine is made；
F, bamboo ageing living：By ageing 15 months in dense fruit wine injection thick bamboo tube obtained above, bamboo is allowed under field conditions (factors)
Free growth；
G, bamboo grove manages：Bamboo grove sanitation and hygiene are kept during thick bamboo tube ageing fruit wine, prevent and treat pest and disease damage, are injected before fruit wine clearly
Except bean curd stick, rotten bamboo, weeds in woods；
H, Mare Nectairs ageing：Take out the fruit wine after bamboo ageing living be placed in it is Mare Nectairs in, cellar sealing ageing 2 months, take supernatant,
Subnatant mixes after 8 layers of filtered through gauze with supernatant, and crude product wine is made；
I, blend：Above-mentioned crude product wine is blent, consistent taste, the removal of impurity is gone, coordinates fragrance, is made just into wine；
J, centrifuge：First after above-mentioned blend is taken into supernatant into wine after 3500r/min centrifuge, subnatant warp
Mixed after 8 layers of filtered through gauze with supernatant；
K, quality inspection：Learn that plum fruit wine alcoholic strength is 8 degree, total acidity 0.02g/ml by detection, total ester is 0.01g/
100ml, color and luster light green color, taste is felt nice and cool tasty；
L, sterilize：By above-mentioned quality inspection after qualified it is first into wine using pasteurization sterilize, it is filling using sterile bottle afterwards,
Finished product plum fruit wine；
M, store：Above-mentioned finished product plum fruit wine is placed in ventilation, the storehouse dried and stored.
Embodiment 2
A kind of the operatic circle wine and its brew method, including the Raw material processing of following parts by weight are made：75 parts of plum, Chinese yeast 0.1
Part, 50 parts of dew, 5 parts of distiller's yeast, 5 parts of activated yeast, 2 parts of pectase, 2 parts of citric acid.
A, selection：The plum of parts by weight needed for weighing, removes rotten, qualitative change part, removes impurity；
B, it is beaten：Plum layering after above-mentioned impurity elimination is loaded in container that can be closed, every layer of plum surface is uniformly sprayed
The white wine of one layer of thin 53 degree, seal, taken away the puckery taste under the conditions of 20 DEG C 6 days after filling plum, then be placed in flowing water and rinse 5 times,
Superficial water is drained, stripping and slicing, is placed in beater and is beaten, muddy plum slurry is made；
C, distiller's yeast is saccharified：0.1 part of distiller's yeast, 5 parts of distiller's yeast, 0 part of citric acid are added into above-mentioned muddy plum slurry, sealing is carried out
Saccharification is handled, saccharificatinn period 4d；
D, ferment：Plum after above-mentioned saccharification is starched and filtered through diatomite, takes filtrate to be placed in fermentation tank, adds pectase
2 parts, 5 parts of activated yeast, 50 parts of clear water, be sealed by fermentation 60d, fermentation temperature be 20 DEG C；
E, distill：The above-mentioned pulp fermented is placed in pressure filtration in plate and frame filter press, takes filtrate to be placed in distillation still
Distillation, dense fruit wine is made；
F, bamboo ageing living：By ageing 18 months in dense fruit wine injection thick bamboo tube obtained above, bamboo is allowed under field conditions (factors)
Free growth；
G, bamboo grove manages：Bamboo grove sanitation and hygiene are kept during thick bamboo tube ageing fruit wine, prevent and treat pest and disease damage, are injected before fruit wine clearly
Except bean curd stick, rotten bamboo, weeds in woods；
H, Mare Nectairs ageing：Take out the fruit wine after bamboo ageing living be placed in it is Mare Nectairs in, cellar sealing ageing 5 months, take supernatant,
Subnatant mixes after 8 layers of filtered through gauze with supernatant, and crude product wine is made；
I, blend：Above-mentioned crude product wine is blent, consistent taste, the removal of impurity is gone, coordinates fragrance, is made just into wine；
J, centrifuge：First after above-mentioned blend is taken into supernatant into wine after 4500r/min centrifuge, subnatant warp
Mixed after 8 layers of filtered through gauze with supernatant；
K, quality inspection；Learn that plum fruit wine alcoholic strength is 12 degree, total acidity 0.04g/ml by detection, total ester is 0.02g/
100ml, color and luster light green color, taste is felt nice and cool tasty；
L, sterilize：By above-mentioned quality inspection after qualified it is first into wine using pasteurization sterilize, it is filling using sterile bottle afterwards,
Finished product plum fruit wine；
M, store：Above-mentioned finished product plum fruit wine is placed in ventilation, the storehouse dried and stored.
The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint
Without departing from technical solution of the present invention content, what the technical spirit according to the present invention was made to above example any simply repaiies for what
Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (10)
1. a kind of plum fruit wine, it is characterised in that include the raw material of following parts by weight：35~75 parts of plum, distiller's yeast 0.05~0.1
Part, 14~60 parts of dew, 0.5~15 part of distiller's yeast, 2~7 parts of activated yeast, 1~3 part of pectase, 0.5~3 part of citric acid.
2. a kind of plum fruit wine according to claim 1, it is characterised in that include the raw material of following parts by weight：Plum 35
Part, 0.08 part of distiller's yeast, 35 parts of dew, 3 parts of distiller's yeast, 2 parts of activated yeast, 1 part of pectase, 1 part of citric acid.
3. a kind of plum fruit wine according to claim 1, it is characterised in that the distiller's yeast is Chinese yeast.
A kind of 4. plum fruit wine according to claim 1, it is characterised in that the plum fruit wine alcoholic strength is 8~12 degree,
Total acidity is 0.02~0.04g/ml, and total ester is 0.01~0.03g/100ml.
5. a kind of plum fruit wine according to claim 1, it is characterised in that the dew is dewdrop and Lee on plum leaf
Dewdrop on sub- fruit.
6. a kind of plum fruit wine according to claim 5, it is characterised in that the dew is the dew for being collected into early morning
Filtered through activated carbon and through normal temperature ultraviolet-sterilization.
7. a kind of brew method of plum fruit wine, it is characterised in that comprise the following steps：
A, selection：The plum of parts by weight needed for weighing, removes rotten, qualitative change part, removes impurity；
B, it is beaten：Thin white wine is uniformly sprayed on plum surface after above-mentioned impurity elimination, except puckery, then be placed in flowing water and rinse 4~5
It is secondary, superficial water is drained, stripping and slicing, is placed in beater and is beaten, muddy plum slurry is made；
C, distiller's yeast is saccharified：0.08 part of distiller's yeast, 3 parts of distiller's yeast, 1 part of citric acid are added into above-mentioned muddy plum slurry, sealing carries out sugar
Change is handled, 3~4d of saccharificatinn period；
D, ferment：Plum after above-mentioned saccharification is starched and filtered through diatomite, takes filtrate to be placed in fermentation tank, 1 part of pectase of addition,
2 parts of activated yeast, 35 parts of dew, are sealed by fermentation 45~60d, and fermentation temperature is 20~25 DEG C；
E, distill：The above-mentioned pulp fermented is placed in pressure filtration in plate and frame filter press, takes filtrate to be placed in distillation still and distills,
Dense fruit wine is made；
F, bamboo ageing living：By ageing 15~18 months in dense fruit wine injection thick bamboo tube obtained above, bamboo is allowed under field conditions (factors)
Free growth；
G, bamboo grove manages：Bamboo grove sanitation and hygiene are kept during thick bamboo tube ageing fruit wine, prevent and treat pest and disease damage, woods is removed before injecting fruit wine
Middle bean curd stick, rotten bamboo, weeds；
H, Mare Nectairs ageing：Take out the fruit wine after bamboo ageing living be placed in it is Mare Nectairs in, cellar sealing ageing 2~4 months, take supernatant,
Subnatant mixes after 8 layers of filtered through gauze with supernatant, and crude product wine is made；
I, blend：Above-mentioned crude product wine is blent, consistent taste, the removal of impurity is gone, coordinates fragrance, is made just into wine；
J, centrifuge：First after above-mentioned blend is taken into supernatant, subnatant into wine after 3500~4500r/min centrifuge
Mixed after 8 layers of filtered through gauze with supernatant；
K, quality inspection；
L, sterilize：By above-mentioned quality inspection after qualified it is first into wine using pasteurization sterilize, it is filling using sterile bottle afterwards, be made
Finished product plum fruit wine；
M, store：Above-mentioned finished product plum fruit wine is placed in ventilation, the storehouse dried and stored.
A kind of 8. brew method of plum fruit wine according to claim 7, it is characterised in that in step (b), the plum
Acerbity removing method is that the plum layering that will be cleaned loads in container that can be closed, and every layer of plum surface uniformly sprays one layer thin 53
The white wine of degree, seal, taken away the puckery taste under the conditions of 18~20 DEG C 5~6 days after filling plum.
A kind of 9. brew method of plum fruit wine according to claim 7, it is characterised in that in step (f), the bamboo living
Ageing method is in the duck eye for the ring brick one diameter 1mm in place's suitable for reading for growing 1 year big bamboo, is injected fruit wine with syringe
In thick bamboo tube, then with rubber hole is sealed, allow fruit wine bamboo free growth while ageing.
A kind of 10. brew method of plum fruit wine according to claim 7, it is characterised in that in step (k), the matter
Detecting method is Alcohol degree, total acidity, total ester, wine and women-sensual pursuits and the mouthfeel of detection and analysis fruit wine.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114015527A (en) * | 2021-12-13 | 2022-02-08 | 宁远乐田农业科技有限公司 | Plum fruit wine brewing method |
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|---|---|---|---|---|
| CN1958770A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Method for preparing fermentative plum wine |
| CN103436406A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-degree fresh plum wine and preparation method thereof |
| CN104342334A (en) * | 2013-08-07 | 2015-02-11 | 戴斯鹏 | Method for brewing bamboo wine by using bamboo cavity |
| CN104419591A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Pear wine brewing method |
| CN104694337A (en) * | 2015-03-31 | 2015-06-10 | 杨大成 | Banana complex fruit wine and making method thereof |
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2017
- 2017-08-18 CN CN201710711596.XA patent/CN107446785A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1958770A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Method for preparing fermentative plum wine |
| CN104342334A (en) * | 2013-08-07 | 2015-02-11 | 戴斯鹏 | Method for brewing bamboo wine by using bamboo cavity |
| CN103436406A (en) * | 2013-08-27 | 2013-12-11 | 陕西科技大学 | Low-degree fresh plum wine and preparation method thereof |
| CN104419591A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Pear wine brewing method |
| CN104694337A (en) * | 2015-03-31 | 2015-06-10 | 杨大成 | Banana complex fruit wine and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114015527A (en) * | 2021-12-13 | 2022-02-08 | 宁远乐田农业科技有限公司 | Plum fruit wine brewing method |
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Application publication date: 20171208 |
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