CN107988007A - A kind of manufacture craft of passion fruit concentration sweet tea type wine - Google Patents
A kind of manufacture craft of passion fruit concentration sweet tea type wine Download PDFInfo
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- CN107988007A CN107988007A CN201711310298.6A CN201711310298A CN107988007A CN 107988007 A CN107988007 A CN 107988007A CN 201711310298 A CN201711310298 A CN 201711310298A CN 107988007 A CN107988007 A CN 107988007A
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- wine
- passion fruit
- sweet tea
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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
- C12H6/04—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by freezing
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A kind of manufacture craft of passion fruit concentration sweet tea type wine, be by passion fruit fresh fruit it is sorted, squeeze, take juice after, suitable honey and sulfur dioxide are called in fruit juice, carries out fermentation processing, fermentation used yeast is the brewer's dried yeast bacterium extracted from local passion fruit pericarp.After initial fermentation, separation denitrogenation processing is carried out, repeated multiple times addition brewer's dried yeast bacterium exhausts termination fermentation until the nitrogen source in fermentation tank, the wine liquid obtained after denitrogenation processing is put into freezer.Stored more than two months under state below 15 DEG C, then remove ice cube, isolated passion fruit concentrates sweet tea type wine former wine.Allocated further according to Alcohol degree requirement, you can obtain the passion fruit concentration sweet tea type wine of delicious food.The passion fruit that the method concentrated with this low temperature is made concentrates sweet tea type wine, and full of nutrition, fragrance exquisiteness is strong, mellow in taste, has the individual style of passion fruit concentration sweet tea type wine.And product will not lose flavor with the influence of hot weather.
Description
Technical field
The present invention relates to Fragrant fruit wine processing technology, specifically refers to a kind of making work of passion fruit concentration sweet tea type wine
Skill.
Background technology
Passion fruit originates in South America, because its fruit juice gives out a variety of water such as banana, pineapple, lemon illiteracy, strawberry, kind peach, pomegranate
The strong fragrance of fruit and be known as " passion fruit ".According to scientific forecasting, its fruit contains 17 kinds of amino acid of needed by human body, a variety of dimension lifes
Element and carotenoid and trace element.Passion fruit is to excluding human body vivotoxin, whole intestines stomach invigorating, the nutrition suction for improving body
Receiving function has remarkable effect.In addition, the VC being rich in passion fruit, carrotene, SOD enzymes can remove interior free yl, play
Face nourishing antidebilitation acts on, and is one of natural people's selection, health, the first choice of fruit of nutrition, and the deep processing of various passion fruits is produced
Product are also deep to be liked by everybody.
Passion fruit concentration sweet tea type wine is being welcome by passion fruit fan very much on the market.But since passion fruit originates in China south
Hot area of portion, can be lost in a large amount of fragrance and flavor substance during storage and during production and processing, the passion fruit concentration produced
The nutritional ingredient and fragrance of sweet tea type wine are also had a greatly reduced quality.
The content of the invention
The present invention provides a kind of manufacture craft of passion fruit concentration sweet tea type wine, its purpose overcomes original passion fruit concentration
Sweet tea type wine brewage technology is immature, causes passion fruit nutrient loss, reduces fragrance and alcohol thickness of Fragrant fruit wine etc. and lacks
Fall into.
In order to solve the above technical problems, technical scheme is as follows：
A kind of manufacture craft of passion fruit concentration sweet tea type wine, it comprises the following steps：
A) fruit juice is extracted, takes sorted fresh passion fruit, cleaning, squeezing is broken, collects passion fruit fruit juice；
B) fruit juice initial fermentation, passion fruit fruit juice and appropriate sulfur dioxide are added in fermentation tank, then are added and made into fermentation tank
Wine cerevisin ferments, and the additive amount of the sulfur dioxide is the 50-80ppm of passion fruit fruit juice, the fermentation temperature in fermentation tank
Degree control is at 16-18 DEG C；
C) denitrogenation processing is separated, used brewer's dried yeast bacterium in fermentation tank is subjected to isolated wine liquid, then again
Add new brewer's dried yeast bacterium and carry out fermentation denitrogenation, untill wine liquid is no longer fermented, obtain fermentation denitrogenation wine liquid；
d）Concentration, fermentation denitrogenation wine liquid is transferred in wine storing jar, is put into 2 months-June of storage, the temperature control of freezer in freezer
Then system removes the ice cube in wine storing jar at subzero 15 DEG C to subzero 18 DEG C, isolated passion fruit concentration sweet tea type wine former wine
Alcoholic strength：9-11%vol；
E) wine degree is allocated, is required according to alcoholic strength, passion fruit is concentrated into sweet tea type wine former wine and fruit distillate liquor is finely adjusted preparation
Passion fruit concentrates sweet tea type wine 10-12%vol, and passion fruit concentration sweet tea type wine is stored spare under -6 DEG C of low-temperature conditions.
The step a）In add honey in obtained passion fruit fruit juice is collected, the weight of the passion fruit fruit juice and honey
Than for：5~8：1.
The step b）In brewer's dried yeast bacterium be to be extracted from the passion fruit pericarp that local passion fruit base is planted out
Obtain, and the brewer's dried yeast bacterium is to meet the brewer's dried yeast that wine brewing requires after separating-purifying, detection Comprehensive Assessment
Bacterium.
The step b）Middle sulfur dioxide is solid sulfur dioxide.
The step c）Separate denitrogenation processing：Wine liquid in fermentation tank is adsorbed into used wine by jelly under bentonite
The isolated wine liquid is precipitated after wine cerevisin, the wine liquid, which is then loaded other fermentation tanks, adds new brewer's dried yeast
Bacterium is fermented again, is so repeated several times, and increases the 200-300ppm that new brewer's dried yeast bacterium is passion fruit fruit juice every time, until
Untill wine liquid is no longer fermented, the alcoholic strength of the wine liquid is controlled in 6-8%vol.
The step d）Concentration, fermentation denitrogenation wine liquid is transferred in wine storing jar, is put into freezer and stores 2 months-a 6
Month, then the temperature control of freezer removes the ice cube in wine storing jar at subzero 15 DEG C to subzero 18 DEG C, isolated passion fruit is dense
The alcoholic strength of contracting sweet tea type wine former wine：9-11%vol.
Further include step f）Filling sale, stores spare passion fruit concentration sweet tea type wine and stores -60 months 6 months, need through
Filter, is filling to finished product sale.
From the above-mentioned description of this invention, compared to the prior art, the advantage of the invention is that：Fermentation wine brewing used
Cerevisin is through separating, purifying, detect the qualified brewer's dried yeast bacterium for meeting wine brewing and requiring, guarantee on local passion fruit pericarp
The genuineness of passion fruit concentration sweet tea type wine；Addition proper honey can not only adjust sugariness and add at the same time during wine brewing
Wine body solid content and fragrance species, make the entirety of wine more rich and changeful；Denitrogenation processing purpose is to exhaust nitrogen source to have
Effect is fermented again after avoiding passion fruit concentration sweet tea type wine bottling, extends the pot-life.In addition, to be store under environment below -15 DEG C
Deposit more than 60 days, deicing obtains passion fruit concentration sweet tea type wine former wine, and this ultralow temperature concentration technique concentrates sweet tea type wine for passion fruit
Two class fragrance of exquisiteness（Aroma）Formation provide optimum.Ultra-low temperature surroundings not only allow nutritional ingredient preferably to preserve down
Come, the wine body fruity of itself can also be preserved for a long time.
Embodiment
Embodiment one
A kind of manufacture craft of passion fruit concentration sweet tea type wine, it comprises the following steps：
A) fruit juice is extracted, takes sorted fresh passion fruit, cleaning, squeezing is broken, collects passion fruit fruit juice；Select ripe, fresh
Passion fruit as wine brewing raw material, add honey in the passion fruit fruit juice of collection, the weight of the passion fruit fruit juice and honey
Measuring ratio is：5 to 1.Add honey and provide sugar source for fermentation, add wine body solid content and fragrance species, make the entirety of wine
It is more rich and changeful.
B) fruit juice initial fermentation, passion fruit fruit juice and appropriate sulfur dioxide are added in fermentation tank, then are added into fermentation tank
Enter brewer's dried yeast bacterium to ferment, the additive amount of the sulfur dioxide is the 50ppm of passion fruit fruit juice, the fermentation temperature in fermentation tank
Degree control is at 16 DEG C；Brewer's dried yeast bacterium is to extract to obtain from the passion fruit pericarp that local passion fruit base is planted out, and
The brewer's dried yeast bacterium is to meet the brewer's dried yeast bacterium that wine brewing requires after separating-purifying, detection Comprehensive Assessment, passion fruit
The brewer's dried yeast bacterium of concentration sweet tea type wine derives from passion fruit pericarp so that passion fruit concentration sweet tea type wine is more mellow, maximum
Degree retains the genuineness of passion fruit.The sulfur dioxide added in fermentation tank is solid sulfur dioxide, by sulfur dioxide
Make fully circulation in wine liquid, make sterilizing anti-oxidant treatment to wine liquid.
C) denitrogenation processing is separated, used brewer's dried yeast bacterium in fermentation tank is divided with jelly under bentonite
From wine liquid is obtained, then rejoin new brewer's dried yeast bacterium and carry out fermentation denitrogenation, untill wine liquid is no longer fermented, obtain
Fermentation denitrogenation wine liquid.Newly-increased brewer's dried yeast bacterium is the 200ppm of passion fruit fruit juice each time, adds dry ferment of making wine each time
Female bacterium fermentation can all consume a certain amount of nitrogen source, repeat to add brewer's dried yeast bacterium, repeated multiple times fermentation is until exhausting fermentation tank
Interior all nitrogen sources.Can thus allow wine liquid no longer to be fermented in post-production influences passion fruit concentration sweet tea type to prevent continuing fermentation
The quality of wine.It is 6%vol wine liquids that alcoholic strength is obtained after separating denitrogenation processing.
D) concentration, fermentation denitrogenation wine liquid is transferred in wine storing jar, is put into freezer and stores 2 months, the temperature control of freezer
Then system removes the ice cube in wine storing jar, the alcoholic strength of isolated passion fruit concentration sweet tea type wine former wine at subzero 15 DEG C：9%
vol。
E) wine degree is allocated, is required according to alcoholic strength, passion fruit is concentrated into sweet tea type wine former wine and fruit distillate liquor is finely adjusted
Passion fruit concentration sweet tea type wine 10%vol is prepared, passion fruit concentration sweet tea type wine is stored spare under -6 DEG C of low-temperature conditions.
f）Filling sale, stores spare passion fruit concentration sweet tea type wine and stores 6 months, needs filtered, filling to go out to finished product
Sell.
Embodiment two
A kind of manufacture craft of passion fruit concentration sweet tea type wine, it comprises the following steps：
A) fruit juice is extracted, takes sorted fresh passion fruit, cleaning, squeezing is broken, collects passion fruit fruit juice；Select ripe, fresh
Passion fruit as wine brewing raw material, add honey in the passion fruit fruit juice of collection, the weight of the passion fruit fruit juice and honey
Measuring ratio is：6 to 1.Add honey and provide sugar source for fermentation, add wine body solid content and fragrance species, make the entirety of wine
It is more rich and changeful.
B) fruit juice initial fermentation, passion fruit fruit juice and appropriate sulfur dioxide are added in fermentation tank, then are added into fermentation tank
Enter brewer's dried yeast bacterium to ferment, the additive amount of the sulfur dioxide is the 65ppm of passion fruit fruit juice, the fermentation temperature in fermentation tank
Degree control is at 17 DEG C；Brewer's dried yeast bacterium is to extract to obtain from the passion fruit pericarp that local passion fruit base is planted out, and
The brewer's dried yeast bacterium is to meet the brewer's dried yeast bacterium that wine brewing requires after separating-purifying, detection Comprehensive Assessment, passion fruit
The brewer's dried yeast bacterium of concentration sweet tea type wine derives from passion fruit pericarp so that passion fruit concentration sweet tea type wine is more mellow, maximum
Degree retains the genuineness of passion fruit.The sulfur dioxide added in fermentation tank is solid sulfur dioxide, by sulfur dioxide
Make fully circulation in wine liquid, make sterilizing anti-oxidant treatment to wine liquid.
C) denitrogenation processing is separated, used brewer's dried yeast bacterium in fermentation tank is divided with jelly under bentonite
From wine liquid is obtained, then rejoin new brewer's dried yeast bacterium and carry out fermentation denitrogenation, untill wine liquid is no longer fermented, obtain
Fermentation denitrogenation wine liquid.Newly-increased brewer's dried yeast bacterium is the 250ppm of passion fruit fruit juice each time, adds dry ferment of making wine each time
Female bacterium fermentation can all consume a certain amount of nitrogen source, repeat to add brewer's dried yeast bacterium, repeated multiple times fermentation is until exhausting fermentation tank
Interior all nitrogen sources.Can thus allow wine liquid no longer to be fermented in post-production influences passion fruit concentration sweet tea type to prevent continuing fermentation
The quality of wine.It is 7%vol wine liquids that alcoholic strength is obtained after separating denitrogenation processing.
D) concentration, fermentation denitrogenation wine liquid is transferred in wine storing jar, is put into freezer and stores April, the temperature control of freezer
Then system removes the ice cube in wine storing jar, the alcoholic strength of isolated passion fruit concentration sweet tea type wine former wine at subzero 16.5 DEG C：
10%vol。
E) wine degree is allocated, is required according to alcoholic strength, passion fruit is concentrated into sweet tea type wine former wine and fruit distillate liquor is finely adjusted
Passion fruit concentration sweet tea type wine 11%vol is prepared, passion fruit concentration sweet tea type wine is stored spare under -6 DEG C of low-temperature conditions.
f）Filling sale, stores spare passion fruit concentration sweet tea type wine and stores 33 months, needs filtered, filling to go out to finished product
Sell.
Embodiment three
A kind of manufacture craft of passion fruit concentration sweet tea type wine, it comprises the following steps：
A) fruit juice is extracted, takes sorted fresh passion fruit, cleaning, squeezing is broken, collects passion fruit fruit juice；Select ripe, fresh
Passion fruit as wine brewing raw material, add honey in the passion fruit fruit juice of collection, the weight of the passion fruit fruit juice and honey
Measuring ratio is：8 to 1.Add honey and provide sugar source for fermentation, add wine body solid content and fragrance species, make the entirety of wine
It is more rich and changeful.
B) fruit juice initial fermentation, passion fruit fruit juice and appropriate sulfur dioxide are added in fermentation tank, then are added into fermentation tank
Enter brewer's dried yeast bacterium to ferment, the additive amount of the sulfur dioxide is the 80ppm of passion fruit fruit juice, the fermentation temperature in fermentation tank
Degree control is at 18 DEG C；Brewer's dried yeast bacterium is to extract to obtain from the passion fruit pericarp that local passion fruit base is planted out, and
The brewer's dried yeast bacterium is to meet the brewer's dried yeast bacterium that wine brewing requires after separating-purifying, detection Comprehensive Assessment, passion fruit
The brewer's dried yeast bacterium of concentration sweet tea type wine derives from passion fruit pericarp so that passion fruit concentration sweet tea type wine is more mellow, maximum
Degree retains the genuineness of passion fruit.The sulfur dioxide added in fermentation tank is solid sulfur dioxide, by sulfur dioxide
Make fully circulation in wine liquid, make sterilizing anti-oxidant treatment to wine liquid.
C) denitrogenation processing is separated, used brewer's dried yeast bacterium in fermentation tank is divided with jelly under bentonite
From wine liquid is obtained, then rejoin new brewer's dried yeast bacterium and carry out fermentation denitrogenation, untill wine liquid is no longer fermented, obtain
Fermentation denitrogenation wine liquid.Newly-increased brewer's dried yeast bacterium is the 300ppm of passion fruit fruit juice each time, adds dry ferment of making wine each time
Female bacterium fermentation can all consume a certain amount of nitrogen source, repeat to add brewer's dried yeast bacterium, repeated multiple times fermentation is until exhausting fermentation tank
Interior all nitrogen sources.Can thus allow wine liquid no longer to be fermented in post-production influences passion fruit concentration sweet tea type to prevent continuing fermentation
The quality of wine.It is 8%vol wine liquids that alcoholic strength is obtained after separating denitrogenation processing.
D) concentration, fermentation denitrogenation wine liquid is transferred in wine storing jar, is put into freezer and stores June, the temperature control of freezer
Then system removes the ice cube in wine storing jar, the alcoholic strength of isolated passion fruit concentration sweet tea type wine former wine at subzero 18 DEG C：11%
vol。
E) wine degree is allocated, is required according to alcoholic strength, passion fruit is concentrated into sweet tea type wine former wine and fruit distillate liquor is finely adjusted
Passion fruit concentration sweet tea type wine 12%vol is prepared, passion fruit concentration sweet tea type wine is stored spare under -6 DEG C of low-temperature conditions.
f）Filling sale, stores spare passion fruit concentration sweet tea type wine and stores 60 months, needs filtered, filling to go out to finished product
Sell.
The embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this
Conceive the change that unsubstantiality is carried out to the present invention, the behavior for invading the scope of the present invention should all be belonged to.
Claims (7)
1. a kind of manufacture craft of passion fruit concentration sweet tea type wine, it is characterised in that it comprises the following steps：
A) fruit juice is extracted, takes sorted fresh passion fruit, cleaning, squeezing is broken, collects passion fruit fruit juice；
B) fruit juice initial fermentation, passion fruit fruit juice and appropriate sulfur dioxide are added in fermentation tank, then are added and made into fermentation tank
Wine cerevisin ferments, and the additive amount of the sulfur dioxide is the 50-80ppm of passion fruit fruit juice, the fermentation temperature in fermentation tank
Degree control is at 16-18 DEG C；
C) denitrogenation processing is separated, used brewer's dried yeast bacterium in fermentation tank is subjected to isolated wine liquid, then again
Add new brewer's dried yeast bacterium and carry out fermentation denitrogenation, be repeated several times, untill wine liquid is no longer fermented, obtain fermentation denitrogenation wine
Liquid；
D) concentration, fermentation denitrogenation wine liquid is transferred in wine storing jar, is put into 2 months-June of storage, the temperature control of freezer in freezer
Then system removes the ice cube in wine storing jar at subzero 15 DEG C to subzero 18 DEG C, isolated passion fruit concentration sweet tea type wine former wine
Alcoholic strength：9-11%vol；
E) wine degree is allocated, is required according to alcoholic strength, passion fruit is concentrated into sweet tea type wine former wine and fruit distillate liquor is finely adjusted preparation
Passion fruit concentrates sweet tea type wine 10-12%vol, and passion fruit concentration sweet tea type wine is stored spare under low-temperature condition.
A kind of 2. manufacture craft of passion fruit concentration sweet tea type wine as claimed in claim 1, it is characterised in that：The step a）In
Honey is added in obtained passion fruit fruit juice is collected, the weight ratio of the passion fruit fruit juice and honey is：5~8：1.
A kind of 3. manufacture craft of passion fruit concentration sweet tea type wine as claimed in claim 1, it is characterised in that：The step b）In
Brewer's dried yeast bacterium be to extract to obtain from the passion fruit pericarp that passion fruit base is planted out, and the brewer's dried yeast bacterium is
Meet the brewer's dried yeast bacterium that wine brewing requires after separating-purifying, detection Comprehensive Assessment.
A kind of 4. manufacture craft of passion fruit concentration sweet tea type wine as claimed in claim 1, it is characterised in that：The step b）In
Sulfur dioxide is solid sulfur dioxide.
A kind of 5. manufacture craft of passion fruit concentration sweet tea type wine as claimed in claim 1, it is characterised in that：The step c) points
From denitrogenation processing：Separation is precipitated after wine liquid in fermentation tank is adsorbed used brewer's dried yeast bacterium by jelly under bentonite
The wine liquid is obtained, the wine liquid is then loaded the new brewer's dried yeast bacterium of other fermentation tanks addition ferments again, so repeatedly
Several times, the 200-300ppm that new brewer's dried yeast bacterium is passion fruit fruit juice is increased every time, should untill wine liquid is no longer fermented
The alcoholic strength of wine liquid is controlled in 6-8%vol.
A kind of 6. manufacture craft of passion fruit concentration sweet tea type wine as claimed in claim 1, it is characterised in that：The step d）In
Concentration is：The ice cube in wine storing jar is removed, passion fruit concentration sweet tea type wine former wine is concentrated to alcoholic strength is：9-11%vol.
A kind of 7. manufacture craft of passion fruit concentration sweet tea type wine as claimed in claim 1, it is characterised in that：Further include step f）
Filling sale, stores spare passion fruit concentration sweet tea type wine and stores -60 months 6 months, needs filtered, filling to finished product sale.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711310298.6A CN107988007A (en) | 2017-12-11 | 2017-12-11 | A kind of manufacture craft of passion fruit concentration sweet tea type wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711310298.6A CN107988007A (en) | 2017-12-11 | 2017-12-11 | A kind of manufacture craft of passion fruit concentration sweet tea type wine |
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| CN107988007A true CN107988007A (en) | 2018-05-04 |
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ID=62035778
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102965242A (en) * | 2012-12-22 | 2013-03-13 | 江城绿色版纳生态食品有限公司 | Preparation method of passion flower fruit wine |
| CN103966057A (en) * | 2014-06-03 | 2014-08-06 | 卢宇城 | Passion fruit wine and preparation method thereof |
| CN105907562A (en) * | 2016-06-30 | 2016-08-31 | 安徽铭传酒业有限责任公司 | Preparation method of passion fruit fruit wine |
-
2017
- 2017-12-11 CN CN201711310298.6A patent/CN107988007A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102965242A (en) * | 2012-12-22 | 2013-03-13 | 江城绿色版纳生态食品有限公司 | Preparation method of passion flower fruit wine |
| CN103966057A (en) * | 2014-06-03 | 2014-08-06 | 卢宇城 | Passion fruit wine and preparation method thereof |
| CN105907562A (en) * | 2016-06-30 | 2016-08-31 | 安徽铭传酒业有限责任公司 | Preparation method of passion fruit fruit wine |
Non-Patent Citations (8)
| Title |
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| 《实验指导与实验报告》编写组: "《实验指导与实验报告•生物 高中必修3 人教版》", 31 July 2016 * |
| 单铭磊: "《酒水与酒文化》", 31 January 2015 * |
| 张和平: "《金世琳乳品科技文选》", 30 April 2006 * |
| 李华: "《现代葡萄酒工艺学》", 30 April 2000 * |
| 李鹏飞: "《实用果酒酿造技术》", 31 May 2008 * |
| 湖北省食品工业协会等: "《食品加工基础知识与技术 下》", 31 August 1987 * |
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Application publication date: 20180504 |