CN107794189A - A kind of the Kunlun blood chrysanthemum is good for wine and its brewing method - Google Patents
A kind of the Kunlun blood chrysanthemum is good for wine and its brewing method Download PDFInfo
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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
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention provides a kind of the Kunlun blood chrysanthemum and is good for wine and its brewing method, and the present invention is using fen-flavor type white spirit immersion petal, then to the residual miscellaneous carry out fermentation process after immersion, two kinds of wine liquids is mixed in proportion, obtain finished wine after treatment.Multiple filler, first semi-solid ferment, the technological process of rear liquid low temperature fermentation are used in fermentation process.Both the pollution of miscellaneous bacteria had been avoided, has reduced the loss of nutritional ingredient again.The micro- red clear of blood chrysanthemum wine finally obtained, delicate fragrance is pure pleasant, the mellow and full slight bitter of mouthfeel, and pleasant impression is coordinated net refreshing.Rich in multiple beneficial composition, appropriate for a long time drinks certain health-care efficacy.
Description
Technical field
The invention belongs to brewing technical field, is related to a kind of the Kunlun blood chrysanthemum and is good for wine and its brewing method
Background technology
All be in the production of traditional liquor using the starch-containing high crop such as sorghum, rice as raw material, by immersion, boiling,
Mixed song, diastatic fermentation, the series of steps such as wine (distillation) are hung, finally obtain finished wine in hook tune；A series of this step is not only
Time-consuming, and process is cumbersome, by modern zymotechnique improve after, its technique finalizes the design almost, no innovative point；And with people
Growth in the living standard, people more focus on the health of food, drink, then it is this ferment merely redistilled white wine without
Method meets the needs of people are growing.
Use is fermented with new raw material, then the health white wine produced with new technology increasingly becomes main flow consumption, and these are new
In raw material, in addition to the high crop and fruit of sugar content, there are some to be rich in nutritional ingredient, the jasmine tea class of great health-care efficacy is former
Material.
The Kunlun blood chrysanthemum namely coreopsis tinctoria, researcher from snow chrysanthemum separation identify more than 20 classes, kind more than 300 naturally into
Point, including more than 30 kinds of Flavonoid substances, the mineral element needed by human of kind more than 30,20 several amino acids, tens of kinds of fragrance
Compounds of group, also abundant organic acid, terpenes, vitamin, lignan, enzyme, polysaccharide etc. have the natural of bioactivity
Composition；In snow chrysanthemum rich in biological general flavone, terpene substances, sulfur-containing compound, therefore possess lowering blood pressure and blood fat, regulation blood glucose,
The antitumor and effect of anti-aging；Snow chrysanthemum is the plant of medicine-food two-purpose, and long-term appropriate eating has greatly regulation to make to body
With, and have no side effect.
Therefore, snow chrysanthemum is used to make tea or steep in wine by locals.And can not farthest it be utilized only in a manner of immersion
Beneficiating ingredient in snow chrysanthemum.But directly petal is brewageed, is not only not suitable for the fermentation of microorganism, and is easily produced a large amount of
Bitter taste, cause wine body bitterness to be difficult to swallow；
Into after 21 century, the consumption pattern of drinks is slowly changing, and people's pursuit is natural, sugar content is few, is beneficial to strong
The alcoholic beverages of health.This health liquor brewageed with new material, new technology, new equipment enters consumer's sight, has captured people
The heart.So it is raw material with the Kunlun this new material of blood daisy_petal part, the jasmine tea health liquor brewed of adopting new technology just accords with
Close the idea of consumer.
Through retrieving pertinent literature, do not reported for the brewing method of this blood chrysanthemum health liquor, still belong to blank both at home and abroad.
The content of the invention
It is an object of the invention to solve the shortcomings that existing production technology is single, raw material is not abundant enough, there is provided one kind is with flower
Valve is that raw material brewages somewhat the Kunlun blood chrysanthemum health liquor and its brewing method.
The concrete technical scheme of the present invention is as follows：
A kind of the Kunlun blood chrysanthemum is good for the brewing method of wine, comprises the following steps：
(1) pretreatment of raw material：After the cleaning of dry blood chrysanthemum is dried, crushed, its particle diameter is less than 1mm, avenged
Inulin end, it is standby；
(2) soak：Blood inulin end obtained by upper step is existed with 42 ° of fen-flavor type white spirit
Soaked 6-8 days at 25-30 DEG C, obtain soaking wine；
(3) raw material is reprocessed：Immersion takes out blood chrysanthemum powder residue after terminating, and blood chrysanthemum residue is cleaned and adds equivalent after draining
Aseptic water after be beaten, be made raw slurry；Pectase and cellulase are added into raw slurry, stir progress
Complex enzyme hydrolysis；White granulated sugar sugar regulation slurries sugar content is added into the slurries after enzymolysis, addition citric acid adjustment total acid, is made half
Solid-state mixed liquor；
(4) dry ferment activates：Take active dry yeast to be added in the warm water that mass percent is 5% sucrose amount to activate
30min, obtain activating activities dry ferment；The temperature of the warm water is 35~38 DEG C；The amount of the warm water is dry ferment matter
10 times of amount；
(5) semi-solid ferment：Step 3 gained semisolid mixed liquor is taken, activating activities dry ferment is added, at 16 ± 2 DEG C
In environment, ferment 6-8 days, obtain semi-solid ferment wine with dregs；In the semi-solid ferment wine with dregs concentration of active dry yeast be 180~
200mg/L；
(6) liquid low temperature ferments：The running water after appropriate sterilizing is added in step gained semi-solid ferment wine with dregs upwards, after mixing
Active dry yeasr after access activation again, stirs, adds cellulase, pectase, after standing 1h, issued in 10 ± 1 DEG C
Ferment 6-7d, obtain liquid fermentation wine with dregs；
(7) filler after fermentation：Blood inulin end obtained by step (1) after microwave sterilization, is added in liquid fermentation wine with dregs, mixed
Close uniform；White granulated sugar is added into liquid fermentation wine with dregs, it is 25% to make its pol；Addition citric acid makes its acidity be 1.0-1.3mg/
100ml, mixed liquor is made；Mixed liquor is fermented 10d or so in 10 ± 2 DEG C of cryogenic conditions, obtains final karusen；
(8) filtration treatment：Filtrate will be collected after final mash press filtration, then with impurity in 2-3g kieselguhr adsorption filtrate
After filter, last filtrate is fermented wine；
(9) allotment and lower glue：It is soaking wine by volume by soaking wine and fermented wine：Fermented wine=6:After 4 mixing, use
Mixing fining agent carries out lower glue processing, after filtered removal of impurities, obtains final finished wine.
As preference：The volume of immersion 42 ° of fen-flavor type white spirits used is the 3-4 of petal quality in the step (2)
Times.
As preference：The pectase used in the step (3) be raw slurry weight 0.05-0.07%, fiber
Plain enzyme is the 0.04-0.05% of raw slurry weight；The process of the complex enzyme hydrolysis is by raw slurry and pectase, cellulose
Enzyme is mixed after digesting 12h in 45-50 DEG C of environment.
As preference：The pol of mixed liquor is 25-30%, acidity 1.0-1.3mg/100ml in the step (3).
As preference：The addition of aseptic water is 2-2.5 times of semisolid mash quality in the step (6)；
Inoculum of dry yeast is 0.4-0.5g/L.
As preference：Step (6) cellulase is 1 with pectase mass ratio：1, it is respectively 40- that usage amount, which is,
45mg/L。
As preference：The sterile blood inulin end of addition in the step (7) is the 15- of liquid fermentation mash quality
20%.
As preference：Mixing fining agent is the mixture of gelatin, bentonite and chitosan in the step (9)；It is described
It is gelatin 0.04-0.05g/L, bentonite 1.1-1.2g/L, chitosan 0.2-0.3g/L to mix each component usage amount in fining agent.
The present invention also provides a kind of the Kunlun blood chrysanthemum health liquor, and above-mentioned method is prepared.
When being fermented using petal as raw material, because petal pol itself is relatively low, it is necessary to which outer sugaring promotes saccharomycete energy
Normally it is metabolized；And temperature is higher in traditional zymotic, initial pol is too high to cause metabolism of yeasts vigorous, easily produce
The bitter taste alcohol of fusel oil and some high-carbon, and cold fermentation is different from traditional zymotic, metabolism of yeasts is slow under low temperature, produces wine
It is relatively slow, it is not likely to produce accessory substance.Simultaneously low temperature cause other miscellaneous bacterias to be not easy to grow, therefore produced white wine it is pure coordination, be no different
Miscellaneous taste.
And organically combined in the present invention using cold fermentation technology with immersion, raw material is not only farthest make use of, and
And ensure that active component is not degraded, great health-care efficacy.
In the present invention, petal is soaked using fen-flavor type white spirit, then fermentation process is carried out to the residue after immersion, by two kinds of wine
Liquid mixes in proportion, obtains finished wine after treatment, multiple filler, first semi-solid ferment, rear liquid are used in fermentation process
The technological process of cold fermentation；Both the pollution of miscellaneous bacteria had been avoided, has reduced the loss of nutritional ingredient again, the blood chrysanthemum wine finally obtained is micro-
Red clear, delicate fragrance is pure pleasant, the mellow and full slight bitter of mouthfeel, and pleasant impression is coordinated to feel well only, long-term appropriate rich in multiple beneficial composition
Drink certain health-care efficacy.
The present invention has the advantages that：
(1) novel using material, technological process is also relatively innovated, easy to operate feasible；Use the Kunlun rich in health-care efficacy
Blood chrysanthemum is raw material, is fermented using liquid low temperature, and while ensure that fermentation, and can make it that active component is non-degradable.
(2) health liquor is blent with soaking wine with brewed wine forms, and has both remained the pure of white wine wine body, in turn ensure that battalion
Support not being lost in for the factor.The health liquor rich in nutrition content, great nutritive value, drink certain health care work(in right amount for a long time
Effect.
(3) the Kunlun blood chrysanthemum health liquor that method provided by the present invention is brewed is used as blush, clear；Clearly
It is fragrant pure, there is typical blood chrysanthemum fragrance, be no different miscellaneous taste；Mouthfeel slight bitter, pleasant impression are felt well only.
(4) it is 12.3g/L by measure, the health liquor total sugar concentration, crude protein 5.5g/L, Flavonoid substances are
10.67mg/L.Alcoholic strength is about 40 ± 3 °, total acid≤0.03g/L.
Embodiment
A kind of the Kunlun blood chrysanthemum is good for the brewing method of wine, it is characterised in that comprises the following steps：
(1) pretreatment of raw material：Choose without go mouldy, the dry blood chrysanthemum of no-sundries, after simple cleaning is dried, using pulverizer by its
Crush, particle diameter is less than 1mm.
(2) soak：After blood inulin end is bound up with gauze, soaked, soaked at 25 DEG C using 42 ° of fen-flavor type white spirits
Steep in wine.
(3) raw material is reprocessed：Immersion takes out gauze bag after terminating, and blood chrysanthemum residue is cleaned and drained, is put into beater and beats
Slurry, raw slurry is made.Pectase and cellulase are added into raw slurry, stirs and carries out complex enzyme hydrolysis.To enzymolysis
White granulated sugar sugar regulation slurries sugar content is added in slurries afterwards, addition citric acid adjustment total acid, mixed liquor is made.
(4) dry ferment activates：The dry ferment of acquisition is substantially at resting state, it is necessary to be activated, and could be fermented,
Obtain maximum fermentation efficiency.
(5) semi-solid ferment：500g semisolid mixed liquor is taken, the active dry yeast activated is added, at 16 ± 2 DEG C
In environment, in or so one week of fermentation, semi-solid ferment wine with dregs is obtained.
(6) liquid low temperature ferments：The running water added after appropriate sterilizing rushes cylinder, again the yeast after access activation, stirring
Uniformly, cellulase, pectase are added, after standing a period of time, ferment 6d at 10 ± 1 DEG C, obtains liquid fermentation wine with dregs.
(7) filler after fermentation：By the blood inulin end pre-processed through microwave sterilization, it is added in liquid fermentation wine with dregs, mixes
Uniformly.Measured using saccharimeter, mixed liquor is made in addition white granulated sugar adjustment slurries sugar content, addition citric acid adjustment total acid.
Ferment 10d or so in 10 DEG C of cryogenic conditions, obtains final karusen.
(8) filtration treatment：Final mash plate and frame type filter-press press filtration, then with being filtered after kieselguhr adsorption impurity, most
Filtrate afterwards is fermented wine.
(9) allotment and lower glue：Soaking wine is mixed in proportion with fermented wine, uses the mixed of gelatin, bentonite and chitosan
Close fining agent and carry out lower glue processing, after filtered removal of impurities, obtain final finished wine.
With reference to embodiment, the present invention will be further described.
Material used in following embodiments：
Blood chrysanthemum blood chrysanthemum is dried product in the Kunlun, and the place of production is Xinjiang；
Saccharomyces cerevisiae Angel limited company；
The triumphant prosperous plant equipment responsibility Co., Ltd in micromill Hubei；
Cellulase, pectase Ningxia jade of the He family Bioisystech Co., Ltd；
Gelatin, the glad milky way Chemical Co., Ltd. of bentonite and chitosan Hubei.
42 ° of fen-flavor type white spirits are produced by Jing Pai companies.
Embodiment 1
(1) take 500g without go mouldy, the dry blood chrysanthemum of debris, using running water rinse dry, it is straight to be crushed to particle with pulverizer
Footpath is less than 1mm.
(2) 200g blood inulin end is taken, is bound up with gauze, is put into 800ml 42 ° of fen-flavor type white spirits, in 25 DEG C using 3 layers
Soak 7d.
(3) after immersion terminates, gauze bag is taken out, is rinsed repeatedly using running water, clean blood inulin end is taken into 200g, mixed
200ml aseptic water is closed, is beaten using beater.0.2g pectase and 0.16g fiber are added into raw slurry
Plain enzyme, is stirred, and complex enzyme hydrolysis is carried out in 45 DEG C of environment, stands 12h or so.White sand is added into the slurries after enzymolysis
Sugared, regulation slurries sugar content is 30% or so, and addition citric acid adjustment total acid content is in 1.0mg/100ml, obtained mixed liquor.
(4) 80mg Angel saccharomyces cerevisiae is taken, adds 1ml 5% white sand sugar juice, 30min is activated at 35 DEG C.
(5) yeast of activation is added in semi-solid slurry entirely, temperature is controlled after mixing at 16 DEG C, ferment 7d, obtains half
Solid state fermentation wine with dregs.
(6) take 800ml aseptic water to be added in semi-solid ferment wine with dregs, the quality of aseptic water is sent out for semisolid
2 times of ferment wine with dregs, 1L mixed liquor is taken after mixing, add the dry ferment (being activated according in step (4)) that 5g has been activated, then each addition
40mg pectase, cellulase, 1h is stood after mixing and is fermented again.Fermentation temperature is 10 DEG C, time 6d.
(7) after fermentation ends, the sterile blood inulin ends of 150g is added into 1000g mash, is measured, added using saccharimeter
White granulated sugar, it is 25% or so to make its slurries sugar content, and addition citric acid adjustment total acid content is made in 1.0-1.3mg/100ml
Mixed liquor.Ferment 10d in 10 DEG C of cryogenic conditions, obtains final karusen.
(8) final mash plate and frame type filter-press press filtration, 2-3g diatomite is then added, in being stored at room temperature 2h, waits to inhale
Filtered after attached impurity, last filtrate is fermented wine.
(9) soaking wine 600ml, fermented wine 400ml are taken, the mixing clarification of gelatin, bentonite and chitosan is added after mixing
Agent, its addition are：Gelatin 0.05g, bentonite 1.2g, chitosan 0.3g.Filtering and impurity removing, obtain final finished wine.
(10) take final finished wine to carry out sensory evaluation and physical and chemical index detection, the results are shown in Table 1 and 2；
Table .1 sensory evaluations
Table .2 physico-chemical analysis
Embodiment 2
(1) take 500g without go mouldy, the dry blood chrysanthemum of debris, using running water rinse dry, it is straight to be crushed to particle with pulverizer
Footpath is less than 1mm.
(2) 200g blood inulin end is taken, is bound up with gauze, is put into 600ml 42 ° of fen-flavor type white spirits, in 30 DEG C using 3 layers
Soak 6d.
(3) after immersion terminates, gauze bag is taken out, is rinsed repeatedly using running water, clean blood inulin end is taken into 200g, mixed
200ml aseptic water is closed, is beaten using beater.0.28g pectase and 0.20g fiber are added into raw slurry
Plain enzyme, is stirred, and complex enzyme hydrolysis is carried out in 50 DEG C of environment, stands 12h or so.White sand is added into the slurries after enzymolysis
Sugared, regulation slurries sugar content is 25% or so, and addition citric acid adjustment total acid content is in 1.3mg/100ml, obtained semisolid
Mixed liquor.
(4) 80mg Angel saccharomyces cerevisiae is taken, add 1ml is 5% white sand sugar juice containing mass percent, at 35 DEG C -38
30min is activated at DEG C.
(5) yeast activated obtained by top is added in semi-solid slurry entirely, temperature is controlled after mixing at 18 DEG C, fermentation
6d, obtains semi-solid ferment wine with dregs, and the concentration of active dry yeast is 180~200mg/L in the semi-solid ferment wine with dregs.
(6) take 800ml aseptic water to be added in semi-solid ferment wine with dregs, the quality of aseptic water is sent out for semisolid
2.5 times of ferment wine with dregs, 1L mixed liquor is taken after mixing, add the dry ferment (being activated according in step (4)) that 4g has been activated, then respectively add
Enter 45mg pectase, cellulase, 1h is stood after mixing and is fermented again.Fermentation temperature is 11 DEG C, time 6d.
(7) after fermentation ends, the sterile blood inulin ends of 200g is added into 1000g mash, is measured, added using saccharimeter
White granulated sugar, it is 30% or so to make its slurries sugar content, and addition citric acid adjustment total acid content is made in 1.0-1.3mg/100ml
Mixed liquor, ferment 9d in 11 DEG C of cryogenic conditions, obtains final karusen.
(8) final mash plate and frame type filter-press press filtration, 2-3g diatomite is then added, in being stored at room temperature 2h, waits to inhale
Filtered after attached impurity, last filtrate is fermented wine.
Soaking wine 600ml, fermented wine 400ml are taken, the mixing fining agent of gelatin, bentonite and chitosan is added after mixing,
Its addition is：Gelatin 0.45g, bentonite 1.1g, chitosan 0.2g.Filtering and impurity removing, obtain final finished wine.
It should be appreciated that the part that this specification does not elaborate belongs to prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, therefore can not be considered to this
The limitation of invention patent protection scope, one of ordinary skill in the art are not departing from power of the present invention under the enlightenment of the present invention
Profit is required under protected ambit, can also be made replacement or deformation, be each fallen within protection scope of the present invention, this hair
It is bright scope is claimed to be determined by the appended claims.
Claims (9)
1. a kind of the Kunlun blood chrysanthemum is good for the brewing method of wine, it is characterised in that：Comprise the following steps：
(1) pretreatment of raw material：After the cleaning of dry blood chrysanthemum is dried, crushed, its particle diameter is less than 1mm, obtain snow chrysanthemum powder
End, it is standby；
(2) soak：Blood inulin end obtained by upper step is soaked 6-8 days with 42 ° of fen-flavor type white spirit at 25-30 DEG C, soaked
Wine；
(3) raw material is reprocessed：Immersion takes out blood chrysanthemum powder residue after terminating, and blood chrysanthemum residue is cleaned to the nothing that equivalent is added after draining
It is beaten after bacterium running water, raw slurry is made；Pectase and cellulase are added into raw slurry, stirring, it is compound to carry out
Enzymolysis；White granulated sugar sugar regulation slurries sugar content is added into the slurries after enzymolysis, addition citric acid adjustment total acid, semisolid is made
Mixed liquor；
(4) dry ferment activates：Take active dry yeast to be added in the warm water that mass percent is 5% sucrose amount and activate 30min,
Obtain activating activities dry ferment；The temperature of the warm water is 35~38 DEG C；The amount of the warm water is the 10 of dry ferment quality
Times；
(5) semi-solid ferment：Step 3 gained semisolid mixed liquor is taken, activating activities dry ferment is added, in 16 ± 2 DEG C of environment
In, ferment 6-8 days, obtain semi-solid ferment wine with dregs；The concentration of active dry yeast is 180~200mg/ in the semi-solid ferment wine with dregs
L；
(6) liquid low temperature ferments：The running water after appropriate sterilizing is added in step gained semi-solid ferment wine with dregs upwards, after mixing again
Active dry yeasr after access activation, stirs, and adds cellulase, pectase, and after standing 1h, ferment 6d at 10 ± 1 DEG C,
Obtain liquid fermentation wine with dregs；
(7) filler after fermentation：Blood inulin end obtained by step (1) after microwave sterilization, is added in liquid fermentation wine with dregs, mixing is equal
It is even；White granulated sugar is added into liquid fermentation wine with dregs, it is 25-30% to make its pol；Addition citric acid makes its acidity be 1.0-1.3mg/
100ml, mixed liquor is made；Mixed liquor is fermented 9-11 days in 10 ± 1 DEG C of cryogenic conditions, obtains final karusen；
(8) filtration treatment：Filtrate will be collected after final mash press filtration, then with being filtered in kieselguhr adsorption filtrate after impurity, most
Filtrate afterwards is fermented wine；
(9) allotment and lower glue：It is soaking wine by volume by soaking wine and fermented wine：Fermented wine=6:After 4 mixing, mixing is used
Fining agent carries out lower glue processing, after filtered removal of impurities, obtains final finished wine.
2. the brewing method of blood chrysanthemum health liquor in the Kunlun as claimed in claim 1, it is characterised in that：Soaked in the step (2)
42 ° of fen-flavor type white spirits used use 4 times that volume is petal quality.
3. the brewing method of blood chrysanthemum health liquor in the Kunlun as claimed in claim 1, it is characterised in that：Used in the step (3)
Pectase be raw slurry weight 0.05-0.07%, cellulase be raw slurry weight 0.04-0.05%；It is described
The process of complex enzyme hydrolysis is to mix raw slurry and pectase, cellulase after digesting 12h in 45-50 DEG C of environment.
4. the brewing method of blood chrysanthemum health liquor in the Kunlun as claimed in claim 1, it is characterised in that：Mixed in the step (3)
The pol of liquid is 25-30%, acidity 1.0-1.3mg/100ml.
5. the brewing method of blood chrysanthemum health liquor in the Kunlun according to claim 1, it is characterised in that：Nothing in the step (6)
The addition of bacterium running water is 2-2.5 times of semisolid mash quality；Inoculum of dry yeast is 0.4-0.5g/L.
6. the brewing method of blood chrysanthemum health liquor in the Kunlun according to claim 1, it is characterised in that：It is fine in the step (6)
It is 1 that plain enzyme, which is tieed up, with pectase mass ratio：1, it is respectively 40-45mg/L that usage amount, which is,.
7. the brewing method of blood chrysanthemum health liquor in the Kunlun according to claim 1, it is characterised in that：Add in the step (7)
The sterile blood inulin end added is the 15-20% of liquid fermentation mash quality.
8. the brewing method of blood chrysanthemum health liquor in the Kunlun according to claim 1, it is characterised in that：Mixed in the step (9)
Conjunction fining agent is the mixture of gelatin, bentonite and chitosan；Each component usage amount is gelatin 0.45- in the mixing fining agent
0.05g/L, bentonite 1.1-1.2g/L, chitosan 0.2-0.3g/L.
A kind of 9. the Kunlun blood chrysanthemum health liquor, it is characterised in that：It is prepared by the method described in any one of claim 1~8.
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| CN113186057A (en) * | 2021-05-20 | 2021-07-30 | 福建省亚热带植物研究所 | Production method of paeonia rockii petal wine |
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