CN108913410A - A kind of preparation of wine - Google Patents
A kind of preparation of wine Download PDFInfo
- Publication number
- CN108913410A CN108913410A CN201810752505.1A CN201810752505A CN108913410A CN 108913410 A CN108913410 A CN 108913410A CN 201810752505 A CN201810752505 A CN 201810752505A CN 108913410 A CN108913410 A CN 108913410A
- Authority
- CN
- China
- Prior art keywords
- wine
- grape
- preparation
- mash
- yeast
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/04—Sulfiting the must; Desulfiting
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to fruit process technical field, especially a kind of preparation of wine specifically includes following steps：Pretreatment of raw material, the addition of clarifying agent, the addition of bacteriostatic agent are fermented, separation, filling, storage；The present invention uses honeysuckle, SO2As bacteriostatic agent, SO can be reduced2Additive amount, tart up ingredient, improve fragrance；Using mixed enzyme as clarifying agent, the clarity of grape wine is improved, while increasing the sugar that can be decomposed in fermentation process；Using brewer's yeast and fission yeast as fermenting microbe, the tart flavour of grape wine can be reduced, fragrance is increased；The made bouquent of the present invention is dense, sour and sweet palatability, color are good, in good taste.
Description
Technical field
The present invention relates to fruit process technical field, especially a kind of preparation of wine.
Background technique
Grape is a kind of berry, and mostly round or oval, color is different with kind, almost accounts for the four of whole world fruits output
/ mono-；Its bright-colored, delicious flavour, has very high nutritive value, and is known as " crystal jewel ", can both cook fruit
It eats raw, may be made as grape juice, raisins and grape wine.
Grape wine is a kind of fruit wine made of being made as grape fermentation, and alcoholic strength is higher than beer and is lower than white wine；Its nutrition
Abundant, health-care effect is obvious.It can adjust the performance of metabolism, promote blood circulation, prevent cholesterol from increasing；Also there is benefit
The effect of urinating, exciting liver function and prevent aging；It is also to cure cardiopathic adjuvant；It is hard that blood lipid, blood pressure, blood vessel can be reduced
Change；It can prevent the diseases such as scurvy, anaemia, athlete's foot, indigestion and eye keratitis.Due to these advantages, grape wine is had become
For a kind of favorite drinks drink of people, but the grape wine of existing market that there are still acidity is higher, fragrance is thin, it is easy it is muddy,
The problems such as color is dim.The preparation process of grape wine mainly includes the following steps that：Grape material preparation → destemming is crushed → squeezing
It obtains grape slurry → addition active dry yeast → alcoholic fermentation → and fruit wine is made, barms and enzyme selection are improper, so that wine is made
In acid flavor component separately content it is high, protein content is high, aromatic substance content is low, lead to that its tart flavour weight, easily muddy, fragrance is low；Hair
SO during ferment2Or other chemical bacteriostatic agents and clarifying agent additive amount it is excessive, keep its mouthfeel bad.As number of patent application is
201410266838.5 disclosed《The method that freeze-drying grape prepares grape wine》, select dry ferment as zymophyte, can divide
Sugar is solved, acid flavor component separately cannot be decomposed, so that grape wine tart flavour is heavier, selects SO2With pectase as bacteriostatic agent and clarifying agent,
SO2Additive amount is higher, influences its mouthfeel, and pectase is unable to decomposing protein, causes grape wine easily muddy；For another example number of patent application
Disclosed in 201410146707.3《The preparation method of claret》, select active dry yeast as zymophyte, to fermentation
Sour odour material in the process does not work, and leads to its tart flavour weight, and selection potassium metabisulfite is bacteriostatic agent, and adding too much is led
Cause its mouthfeel bad.
Summary of the invention
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of preparation sides of grape wine
Method.
A kind of preparation of wine, specifically includes following steps：
(1) pretreatment of raw material：It takes grape to clean, dry, crushing and obtain grape mash A, extracting honeysuckle, which crushes, obtains honeysuckle
Powder；
(2) addition of clarifying agent：Complex enzyme is added into grape mash A and is uniformly mixed so as to obtain grape mash B, the additive amount of complex enzyme is
20-30mg/L；
(3) addition of bacteriostatic agent：Honeysuckle Flower, SO are added into grape mash B2It is uniformly mixed so as to obtain grape mash C, SO2Addition
Amount is 10-20mg/L, honeysuckle and SO2It can inhibit the generation of other miscellaneous bacterias in preparation process；
(4) it ferments：Saccharomycete is added into grape mash C to mix, is then added in jar fermenter and is sealed fermentation 3-5 days,
Then it is ultrasonically treated 3-6min, is filtered, fermentation liquid is obtained, the additional amount of saccharomycete is 5-10mg/L, and ultrasonic treatment makes fermentation liquid
In ingredient mixing more evenly, improve the dissolution rate of pigment；
(5) it separates：By fermentation liquid through micro-filtrate membrane filtration, sterilizing obtains grape wine, and micro-filtration can effectively remove in fermentation liquid
Fine particle and bacterium；
(6) filling, storage：It is stored in 8-15 DEG C, the wine cellar that humidity is 60-70% after grape wine is bottled.
Further, the ratio of the grape and honeysuckle is 50-60:1-3.
Further, the complex enzyme is pectase and protease, wherein than being classified as 4-5:1-2, pectase and albumen
Enzyme can decompose pectin and protein in grape, increase the sugar in fermentation process, improve the clarity of grape wine.
Further, the yeast is brewer's yeast, fission yeast, and brewer's yeast decomposes sugar and generates ethyl alcohol, fragmentation ferment
The sour odour materials such as mother stock solution sugar and malic acid generate ethyl alcohol, higher alcohol, ester.
Further, the grape mash C accounts for the 2/3 of fermentation cylinder volume, provides nutritional condition for zymogenic breeding.
Further, the fermentation temperature is 20-25 DEG C, can make zymophyte normal growth and prevent fermentation process
The flavor component of middle generation volatilizees.
Further, the microfiltration membranes are PA membrane, and aperture is 0.1-0.2 μm, and the chemical stability of PA membrane is good.
The device have the advantages that：Using honeysuckle, SO2As bacteriostatic agent, its in preparation process can effectively prevent
The addition of the generation of his miscellaneous bacteria, honeysuckle can reduce SO2Additive amount, keep the mouthfeel of grape wine more preferable, while honeysuckle is rich in
Aromatic substance abundant can increase flavor component, improve fragrance；Using mixed enzyme as clarifying agent, can effectively decompose pectin and
Protein, improves the clarity of grape wine, while increasing the sugar that can be decomposed in fermentation process；Using brewer's yeast and fragmentation ferment
Mother is used as fermenting microbe, can decompose the sour odour materials such as sugar, malic acid and generate ethyl alcohol, higher alcohol, ester, reduce the acid of grape wine
Taste increases fragrance；Ultrasonic treatment improves the solubility of pigment, so that the ingredient in fermentation liquid is mixed more evenly, makes grape wine
Color is more bright-coloured；The made bouquent of the present invention is dense, sour and sweet palatability, color are good, in good taste.
Specific embodiment
Tuberculosis specific embodiment is limited technical solution of the present invention is further below, but claimed
Range is not only limited to made description.
Experimental example 1
Study on Preparation
The influence that enzyme prepares grape wine：Present invention employs pectase, protease to be added to and prepare as clarifying agent
Cheng Zhong investigates the influence that enzyme prepares grape wine, the results are shown in Table 1, from table using the shape of manufactured grape wine as index
The ratio for knowing pectase and protease is 4-5:When 1-2, the color of grape wine is preferable.
Table 1
The influence that bacteriostatic agent prepares grape wine：The present invention uses honeysuckle and SO2Inhibit other miscellaneous bacterias in preparation process
Entrance investigate the shadow that different bacteriostatic agents prepare different bacteriostatic agents to grape wine using the mouthfeel of grape wine as inspection target
It rings, the results are shown in Table 2, as seen from the table, only adds Honeysuckle Flower as bacteriostatic agent, although fragrance is denseer, due to suppression
The effect of miscellaneous bacteria processed is poor, and making it, there are an unusually sweet smell, mouthfeel are poor.
Table 2
The influence that fermenting microbe prepares grape wine：The present invention using brewer's yeast and fission yeast as zymophyte, with
The total acid and wine degree of grape wine are inspection target, investigate the influence that different fermentations bacterium prepares grape wine, and the results are shown in Table 3,
As seen from the table, while brewer's yeast and fission yeast is added, has not only reduced the tart flavour of grape wine, but also can guarantee higher alcohol
Degree.
Table 3
Influence of the additive amount of honeysuckle to grape wine：The addition of honeysuckle can inhibit miscellaneous bacteria in grape wine preparation process
Entrance, while can increase the fragrance of grape wine, but honeysuckle addition it is very few can make grape wine do not have the fragrance of a flower, fragrance it is light or
Almost without bacteriostasis, excessive addition then influences the wine degree of grape wine, and the present invention is had found by a large amount of preliminary experiments, grape and gold and silver
Colored ratio is 50-60:When 1-3, grape wine obtained have fruity, the fragrance of a flower, aroma, it is strong imprison it is strongly fragrant.
Embodiment 1
A kind of preparation of wine, specifically includes following steps：
(1) pretreatment of raw material：It takes 50kg grape clean, dry, crush and obtain grape mash A, take 1kg honeysuckle to crush and obtain
Honeysuckle Flower；
(2) addition of clarifying agent：Complex enzyme is added into grape mash A and is uniformly mixed so as to obtain grape mash B, the additive amount of complex enzyme is
20mg/L；
(3) addition of bacteriostatic agent：Honeysuckle Flower, SO are added into grape mash B2It is uniformly mixed so as to obtain grape mash C, SO2Addition
Amount is 10mg/L.
(4) it ferments：Saccharomycete is added into grape mash C to mix, is then added in jar fermenter and is sealed fermentation 3 days, so
After be ultrasonically treated 3min, filter, obtain fermentation liquid, the additional amount of saccharomycete is 5mg/L.
(5) it separates：By fermentation liquid through micro-filtrate membrane filtration, sterilizing obtains grape wine；
(6) filling, storage：It is stored in 8-15 DEG C, the wine cellar that humidity is 60-70% after grape wine is bottled.
Further, the complex enzyme is pectase and protease, wherein than being classified as 4:1.
Further, the yeast is brewer's yeast, fission yeast.
Further, the grape mash C accounts for the 2/3 of fermentation cylinder volume.
Further, the fermentation temperature is 25 DEG C.
Further, the microfiltration membranes are PA membrane, and aperture is 0.1-0.2 μm.
Embodiment 2
A kind of preparation of wine, specifically includes following steps：
(1) pretreatment of raw material：It takes 56kg grape clean, dry, crush and obtain grape mash A, take 2kg honeysuckle to crush and obtain
Honeysuckle Flower；
(2) addition of clarifying agent：Complex enzyme is added into grape mash A and is uniformly mixed so as to obtain grape mash B, the additive amount of complex enzyme is
24mg/L；
(3) addition of bacteriostatic agent：Honeysuckle Flower, SO are added into grape mash B2It is uniformly mixed so as to obtain grape mash C, SO2Addition
Amount is 15mg/L.
(4) it ferments：Saccharomycete is added into grape mash C to mix, is then added in jar fermenter and is sealed fermentation 4 days, so
After be ultrasonically treated 5min, filter, obtain fermentation liquid, the additional amount of saccharomycete is 8mg/L.
(5) it separates：By fermentation liquid through micro-filtrate membrane filtration, sterilizing obtains grape wine；
(6) filling, storage：It is stored in 8-15 DEG C, the wine cellar that humidity is 60-70% after grape wine is bottled.
Further, the complex enzyme is pectase and protease, wherein than being classified as 5:2.
Further, the yeast is brewer's yeast, fission yeast.
Further, the grape mash C accounts for the 2/3 of fermentation cylinder volume.
Further, the fermentation temperature is 24 DEG C.
Further, the microfiltration membranes are PA membrane, and aperture is 0.1-0.2 μm.
Embodiment 3
A kind of preparation of wine, specifically includes following steps：
(1) pretreatment of raw material：It takes 60kg grape clean, dry, crush and obtain grape mash A, take 3kg honeysuckle to crush and obtain
Honeysuckle Flower；
(2) addition of clarifying agent：Complex enzyme is added into grape mash A and is uniformly mixed so as to obtain grape mash B, the additive amount of complex enzyme is
30mg/L；
(3) addition of bacteriostatic agent：Honeysuckle Flower, SO are added into grape mash B2It is uniformly mixed so as to obtain grape mash C, SO2Addition
Amount is 20mg/L.
(4) it ferments：Saccharomycete is added into grape mash C to mix, is then added in jar fermenter and is sealed fermentation 5 days, so
After be ultrasonically treated 6min, filter, obtain fermentation liquid, the additional amount of saccharomycete is 10mg/L.
(5) it separates：By fermentation liquid through micro-filtrate membrane filtration, sterilizing obtains grape wine；
(6) filling, storage：It is stored in 8-15 DEG C, the wine cellar that humidity is 60-70% after grape wine is bottled.
Further, the complex enzyme is pectase and protease, wherein than being classified as 6:3.
Further, the yeast is brewer's yeast, fission yeast.
Further, the grape mash C accounts for the 2/3 of fermentation cylinder volume.
Further, the fermentation temperature is 20 DEG C.
Further, the microfiltration membranes are PA membrane, and aperture is 0.1-0.2 μm.
Using grape wine obtained by embodiment 1-3 as experimental group 1-3, number of patent application is disclosed in 201410266838.5
《The method that freeze-drying grape prepares grape wine》Obtained grape wine is control group, detects the physical and chemical index of grape wine, as a result
As shown in table 4, as seen from the table, compared with the control group, total acid content is relatively low, and distillation yield is higher for the grape wine that the present invention makes,
Mouthfeel is more preferable.
The physical and chemical index of 4 grape wine of table
It is important to point out that, above embodiments and test example are only limitted to do further technical solution of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical solution of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within protection category of the invention.
Claims (7)
1. a kind of preparation of wine, specifically includes following steps：
(1) pretreatment of raw material：It takes grape to clean, dry, crushing and obtain grape mash A, extracting honeysuckle, which crushes, obtains Honeysuckle Flower；
(2) addition of clarifying agent：Complex enzyme is added into grape mash A and is uniformly mixed so as to obtain grape mash B, the additive amount of complex enzyme is 20-
30mg/L；
(3) addition of bacteriostatic agent：Honeysuckle Flower, SO are added into grape mash B2It is uniformly mixed so as to obtain grape mash C, SO2Additive amount be
10-20mg/L；
(4) it ferments：Saccharomycete is added into grape mash C to mix, is then added in jar fermenter and is sealed fermentation 3-5 days, then
It is ultrasonically treated 3-6min, filtration obtains fermentation liquid, and the additional amount of saccharomycete is 5-10mg/L；
(5) it separates：By fermentation liquid through micro-filtrate membrane filtration, sterilizing obtains grape wine；
(6) filling, storage：It is stored in 8-15 DEG C, the wine cellar that humidity is 60-70% after grape wine is bottled.
2. preparation of wine as described in claim 1, which is characterized in that the ratio of the grape and honeysuckle is
50-60:1-3。
3. preparation of wine as described in claim 1, which is characterized in that the complex enzyme is pectase and egg
White enzyme, wherein ratio is 4-5:1-2.
4. preparation of wine as described in claim 1, which is characterized in that the yeast is brewer's yeast, fragmentation
Yeast.
5. preparation of wine as described in claim 1, which is characterized in that the grape mash C accounts for fermentation cylinder volume
2/3.
6. preparation of wine as described in claim 1, it is characterised in that temperature when, the described fermentation is 20-
25℃。
7. preparation of wine as described in claim 1, which is characterized in that the microfiltration membranes are PA membrane, hole
Diameter is 0.1-0.2 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810752505.1A CN108913410A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation of wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810752505.1A CN108913410A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation of wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108913410A true CN108913410A (en) | 2018-11-30 |
Family
ID=64411348
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810752505.1A Pending CN108913410A (en) | 2018-07-10 | 2018-07-10 | A kind of preparation of wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108913410A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113444593A (en) * | 2021-07-26 | 2021-09-28 | 宁夏大学 | Flavored dry red wine and preparation method thereof |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454982A (en) * | 2003-05-13 | 2003-11-12 | 大连轻工业学院 | Process of brewing wine by bioenzyme method |
| CN1528873A (en) * | 2003-10-10 | 2004-09-15 | 大连轻工业学院 | Fresh-sucking wine and preparation method thereof |
| CN1680525A (en) * | 2003-10-10 | 2005-10-12 | 大连轻工业学院 | Brewage of fresh juice wine and natural CO2 |
| CN101565669A (en) * | 2008-04-21 | 2009-10-28 | 张俊波 | Honeysuckle sweet rice wine and preparation method thereof |
| CN104450357A (en) * | 2015-01-06 | 2015-03-25 | 叶方蔚 | Method for brewing red date wine |
| CN104804923A (en) * | 2015-05-25 | 2015-07-29 | 张朝华 | Preservative-free constant temperature grape wine brewing method |
| CN105018269A (en) * | 2015-08-04 | 2015-11-04 | 许文静 | Honeysuckle flower/amur grape wine and preparation method thereof |
| CN106010850A (en) * | 2016-07-29 | 2016-10-12 | 山东省葡萄研究院 | Method for improving wine quality by use of wine lees aging technology |
| CN107299013A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur |
| CN107488541A (en) * | 2017-09-29 | 2017-12-19 | 久为利华（天津）文化发展有限公司 | Wine-making technique |
| CN107549558A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method for the honeysuckle fruit juice that ferments |
| CN107686785A (en) * | 2017-10-24 | 2018-02-13 | 贵州神授酒业有限公司 | A kind of Wine-making technique |
-
2018
- 2018-07-10 CN CN201810752505.1A patent/CN108913410A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454982A (en) * | 2003-05-13 | 2003-11-12 | 大连轻工业学院 | Process of brewing wine by bioenzyme method |
| CN1528873A (en) * | 2003-10-10 | 2004-09-15 | 大连轻工业学院 | Fresh-sucking wine and preparation method thereof |
| CN1680525A (en) * | 2003-10-10 | 2005-10-12 | 大连轻工业学院 | Brewage of fresh juice wine and natural CO2 |
| CN101565669A (en) * | 2008-04-21 | 2009-10-28 | 张俊波 | Honeysuckle sweet rice wine and preparation method thereof |
| CN104450357A (en) * | 2015-01-06 | 2015-03-25 | 叶方蔚 | Method for brewing red date wine |
| CN104804923A (en) * | 2015-05-25 | 2015-07-29 | 张朝华 | Preservative-free constant temperature grape wine brewing method |
| CN105018269A (en) * | 2015-08-04 | 2015-11-04 | 许文静 | Honeysuckle flower/amur grape wine and preparation method thereof |
| CN106010850A (en) * | 2016-07-29 | 2016-10-12 | 山东省葡萄研究院 | Method for improving wine quality by use of wine lees aging technology |
| CN107299013A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur |
| CN107549558A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method for the honeysuckle fruit juice that ferments |
| CN107488541A (en) * | 2017-09-29 | 2017-12-19 | 久为利华（天津）文化发展有限公司 | Wine-making technique |
| CN107686785A (en) * | 2017-10-24 | 2018-02-13 | 贵州神授酒业有限公司 | A kind of Wine-making technique |
Non-Patent Citations (1)
| Title |
|---|
| 迟健等: "金银花山葡萄酒的研制 ", 《现代农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113444593A (en) * | 2021-07-26 | 2021-09-28 | 宁夏大学 | Flavored dry red wine and preparation method thereof |
| CN113444593B (en) * | 2021-07-26 | 2023-01-10 | 宁夏大学 | Flavored dry red wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107299013B (en) | Production process for preparing low-sulfur high-phenolic substance dry red wine | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN102021102A (en) | Brewing process of apple unblended wine and preparation method of apple unblended series wine | |
| CN111117828B (en) | Method for preparing mulberry fruit wine by adding fruit and vegetable lactobacillus fermentation liquor | |
| CN101220331B (en) | Method for producing double-bacterium ferment raspberry full juice fruit wine | |
| CN101215518A (en) | Litchi fruit vinegar and its preparing method | |
| CN104928114A (en) | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof | |
| CN108641852A (en) | A kind of preparation method of litchi spirit | |
| JPWO2009016758A1 (en) | Method for producing juice or fruit liquor | |
| CN102408977A (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN109593627B (en) | Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine | |
| CN104498303A (en) | Brewing process of mango and apple vinegar | |
| CN105969564A (en) | Red wine making method | |
| CN107841434A (en) | A kind of Fragrant fruit wine and its application | |
| CN108913410A (en) | A kind of preparation of wine | |
| KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root | |
| CN106967555B (en) | Production method of passion fruit-sugarcane mixed fruit wine | |
| CN108342278A (en) | A kind of tara vine wine and its brewing method | |
| CN108936492A (en) | Preparation method of grape skin jam with round leaves | |
| KR102697524B1 (en) | Method for Manufacturing Wine and Dstilled Liquor Made from Fig | |
| CN107904097B (en) | Production method of fermented composite fruit wine | |
| CN107236647A (en) | A kind of preparation method of local flavor cherry wine | |
| CN102453648A (en) | Brewing technology of fruit wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181130 |