CN109055083A - A kind of blueberry wine and preparation method thereof - Google Patents
A kind of blueberry wine and preparation method thereof Download PDFInfo
- Publication number
- CN109055083A CN109055083A CN201810789151.8A CN201810789151A CN109055083A CN 109055083 A CN109055083 A CN 109055083A CN 201810789151 A CN201810789151 A CN 201810789151A CN 109055083 A CN109055083 A CN 109055083A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- wine
- parts
- added
- fermentation
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- 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)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of blueberry wines and preparation method thereof, including following component: 50-100 parts of blueberry, 30-40 parts of rock sugar, 20-40 parts of japanese yew fruit, with 20-50 parts of cooking wine, 30-80 parts of dendrobium nobile, 1-5 parts of wheat koji, 0.5-1.5 parts of distiller's yeast, 80-100 parts of glutinous rice and auxiliary material, dipping is sealed by the way that fresh blueberry whole grain to be placed in CO2 gas, brewing time is short, and strong flavor, color is limpid, nutrient component damages are few, it joined dendrobium nobile simultaneously, dendrobium nobile, which removes, contains polysaccharide, alkaloid, outside the substances such as amino acid, also calcic, potassium, sodium, magnesium, zinc, iron, manganese, selenium, copper, chromium, the microelements such as nickel, dendrobium nobile can strong negative strengthening the essence, thick stomach, flat stomach gas, it is never sufficient in mending, long muscle, intelligence development is except frightened, it makes light of one's life by commiting suicide macrobiosis, blueberry is added in dendrobium nobile The mouthfeel of fruit wine is not only increased among wine, while making blueberry wine that there is certain medical value, and production process is convenient for operating, it is easy to process, so that the quality of blueberry wine is attained a yet higher goal, convenient for promoting the use of.
Description
Technical field
The present invention relates to a kind of blueberry wine manufacture crafts, more particularly, to a kind of blueberry wine and preparation method thereof.
Background technique
Wine is a kind of general drink, and particularly in China, spirits culture is even more with a long history.With the development of science and technology with life water
Flat raising, requirement of the people to wine is also higher and higher, and kind is also more and more.
In Blueberry other than conventional sugar, acid and VC, it is rich in VE, VA, VB, SOD, arbutin, protein, cyanine
The mineral elements such as glycosides, dietary fibre and K, Fe, Zn, Ca abundant.According to the Blueberry to 14 kinds introduced from the U.S.
Analysis measures, and anthocyanin pigments content is up to 163mg, 400-700 milligrams of protein, fat 500- in every hectogram blueberry fresh fruit
600 milligrams, 12.3-15.3 milligrams of carbohydrate, vitamin A be up to 81-100 international unit, vitamin E2 .7-9.5 microgram,
SOD5.39 international unit, vitamin are all higher than other fruit.Microelement is also very high, calcium 220-920 microgram in every gram of fresh fruit,
Phosphorus 98-274 microgram, magnesium 114-249 microgram, zinc 2.1-4.3 microgram, iron 7.6-30.0 microgram, germanium 0.8-1.2 microgram, copper 2.0-
3.2 microgram.Just because of nutritional ingredient rich in Blueberry, belong to homoamino acid, Gao Xin, high calcium, high-speed rail, high-copper,
The nutrition and health care fruit of homovitamin.It not only has a good nutrition health-care functions, and also having prevents cranial nerve aging, strong
The heart, the functions such as enhances the immune of the body at anticancer softening blood vessel.
Blueberry can delay memory loss and prevent cardiopathic generation, therefore be considered as super fruit by people.Recently
Research discovery, which more eats blueberry or drinks blueberry juice, again helps the generation to prevent colon cancer.Blueberry can play the role of this being because in indigo plant
Contain a kind of natural compound for crying pterostilbene in the certain kind of berries and other fruit, this helps that pre-cancer is prevented to cause to damage to body
Evil.The anthocyanidin contained by blueberry is that content is highest among all fruit and vegetables simultaneously.Anthocyanidin is to vascular sclerosis, the heart
Dirty disease, delaying senility, enhancing memory have remarkable efficacy, it is particularly possible to increase glue protein, can reduce intraocular pressure, alleviate eyes
Fatigue is beneficial to glaucoma and cataract.
The brewing of blueberry wine was produced by wine production processes in the past, but because Blueberry is low containing sugar, acidity is high, dimension life
Plain C and anthocyanidin content are high, if misoperation, be easy to cause the loss of the nutritions such as vitamin C and anthocyanidin, while can also
The phenomenon that causing juice browning.There are two types of methods for the brewing of China's blueberry wine at present, and one is infusion methods, i.e., add blueberry fresh fruit
Enter a certain amount of grain neutral spirit, through filtering filling form.The product fruit wine flavor that the method is brewed does not protrude, and has apparent
White wine taste.Another method is fermentation method, i.e., by blueberry fresh fruit by broken squeezing, fermentation, ageing, filtering, sterilizing, it is filling and
At.This brewing method deacidification is difficult, and acidity is excessively high, and the blueberry wine taste brewed is uncoordinated, while be easy to causeing anthocyanidin
And the loss of the nutritions such as vitamin and amino acid.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of blueberry wine and preparation method thereof, from
And it solves the above problems.
To achieve the above object, the invention provides the following technical scheme: a kind of blueberry wine and preparation method thereof, including it is following
Ingredient: 50-100 portions of blueberry, 20-40 parts of japanese yew fruit, matches cooking wine 20-50 parts, 30-80 parts of dendrobium nobile, wheat koji at 30-40 parts of rock sugar
1-5 parts, 0.5-1.5 parts of distiller's yeast, 80-100 parts of glutinous rice and auxiliary material.
As a preferred technical solution of the present invention, the auxiliary material includes 0.5-1.5 parts of pectase, yeast 0.5-1.5
Part.
As a preferred technical solution of the present invention, the cooking wine of matching is glutinous rice wine or white wine.
A kind of blueberry wine and preparation method thereof, comprising the following steps:
Step 1: selecting fresh blueberry and be put into hermetically sealed can, and be filled with CO2 gas, impregnates 7 days in the environment of 25 DEG C,
Blueberry liquid is extracted, blueberry, japanese yew fruit, the broken squeezing of cleaning after dipping are taken into blueberry juice, are added in expressing process anti-oxidant
Clarifying agent is added in agent in fruit juice, and rice wine is added and is beaten, filters, separates to filtrate filter residue, carries out disinfection to filtrate, filters
Slag is spare, and pectase is added in filtrate and is digested, primary every stirring in 8-12 hours, and it is spare to obtain blueberry pulp.
Step 2: dendrobium nobile slurries are produced: the glutinous rice after taking cleaning decontamination is put into clear water and impregnate 2-6 hours,
Soak is obtained after filtering；It takes the filter residue in step 1 that dendrobium nobile, wheat koji and distiller's yeast is added, is placed in beater, 100 parts of immersions are added
Liquid carries out mashing and takes liquid, takes the 50% of filter residue to be left to down when criticizing same step and reuses or as neutralizer.
Step 3: blueberry juice being placed under 25 DEG C of sealed environment, and fruit wine dry ferment is added, and fermentation takes after 30 days
Obtain blueberry fermentation liquid.
Step 4: fruit wine dry ferment is added in blueberry pulp and carries out aerobic fermentation, temperature is controlled at 22-30 DEG C, every 8-
Air agitation was carried out to fermentor in 12 hours, stirred number 3-5 times；Enter anaerobic fermentation stage, fermentation temperature 22-30 later
DEG C, fermentation time 20-30 hours, filter to obtain fermentation liquid；Blueberry fermentation liquid is evaporated under reduced pressure, blueberry fermentation is reduced or remove
Ethyl alcohol in liquid, obtains blueberry wine base, carries out clarifying treatment to the blueberries raw juice wine fermented.
As a preferred technical solution of the present invention, the filtrate needs to sterilize to it before pectase is added
Processing, filtrate is sterilized in steam, time 8-12min.
As a preferred technical solution of the present invention, air agitation, stirring speed are carried out to fermentor in the step 4
After degree is 30-50r/min stir process 10-15min, and under isoperibol, the rock sugar of proportion part half is added thereto, and
After using blender to stir 30-50min with mixing speed for 100-300r/min；Sealed storage is placed it in again in 25-27 DEG C
Environment in, and every 12h with mixing speed be 60-90r/min stir process 20-30min, after storing 3 days, adjustment stirring
Frequency is after storage 30 days, to test its alcohol every with mixing speed being for 24 hours 80-120r/min stir process 20-50min
Degree, when alcoholic strength is 8-16%vol, for use.
As a preferred technical solution of the present invention, the preferred side of clarifying treatment is carried out in the step 4 to blueberry wine
Formula is squeezing.
Compared with prior art, the beneficial effects of the present invention are: this kind of blueberry wine and preparation method thereof, blueberry wine are generally adopted
It with the blueberry of wild, is made through multiple working procedure, blueberry is fermented into after drinking, and not only nutriment has no to lose, and is also made
Anthocyanidin, selenium, amino acid, vitamin, calcium, phosphorus, iron, zinc, various nutrient elements are richer and are easier to be absorbed by the body, mouthfeel
Also than common blueberries, blueberry juice more attractive, referred to as: " liquid golden ", " oral cosmetic product ", blueberry wine not only mouthfeel
It is good, and it is rich in nutrition；By the way that fresh blueberry whole grain to be placed in CO2 gas it is sealed dipping, even if not saccharomycete
Effect, berry itself can also convert ethyl alcohol for part sugar, and there are also part sugar under conditions of not forming lactic acid, be decomposed into
Part malic acid improves pH value, so that anthocyanidin in fruit juice, vitamin and amino acid be effectively protected；Indigo plant after impregnating simultaneously
The certain kind of berries by juicing, ferment, remove ethyl alcohol after blent in proportion with white wine or glutinous rice wine, brewing time is short, and smell is dense
It is strongly fragrant, color is limpid, nutrient component damages are few；And dendrobium nobile is in addition to containing the substances such as polysaccharide, alkaloid, amino acid, go back calcic, potassium,
The microelements such as sodium, magnesium, zinc, iron, manganese, selenium, copper, chromium, nickel, dendrobium nobile can strong negative strengthening the essence, thick stomach, flat stomach gas, mend in it is never sufficient,
Long muscle, dendrobium nobile is added among blueberry wine except frightened, macrobiosis of making light of one's life by commiting suicide and not only increases the mouthfeel of fruit wine by intelligence development, while making indigo plant
Certain kind of berries wine has certain medical value, and production process is convenient for operating, easy to process, so that upper one layer of the quality of blueberry wine
Building, convenient for promoting the use of.
Specific embodiment
Combined with specific embodiments below the present invention is made further to explain, technical solution in the embodiment of the present invention carries out
It clearly and completely describes, it is clear that described embodiments are only a part of the embodiments of the present invention, rather than whole implementation
Example, it is based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
The present invention provides a kind of blueberry wine and preparation method thereof technical solution: a kind of blueberry wine and preparation method thereof, including
Following component: 50-100 parts of blueberry, 30-40 parts of rock sugar, 20-40 parts of japanese yew fruit, with cooking wine 20-50 parts, 30-80 parts of dendrobium nobile,
1-5 parts of wheat koji, 0.5-1.5 parts of distiller's yeast, 80-100 parts of glutinous rice and auxiliary material.
Auxiliary material includes 0.5-1.5 parts of pectase, 0.5-1.5 parts of yeast.
It is glutinous rice wine or white wine with cooking wine.
A kind of blueberry wine and preparation method thereof, comprising the following steps:
Step 1: selecting fresh blueberry and be put into hermetically sealed can, and be filled with CO2 gas, impregnates 7 days in the environment of 25 DEG C,
Blueberry liquid is extracted, blueberry, japanese yew fruit, the broken squeezing of cleaning after dipping are taken into blueberry juice, are added in expressing process anti-oxidant
Clarifying agent is added in agent in fruit juice, and rice wine is added and is beaten, filters, separates to filtrate filter residue, carries out disinfection to filtrate, filters
Slag is spare, and pectase is added in filtrate and is digested, primary every stirring in 8-12 hours, and it is spare to obtain blueberry pulp.
Step 2: dendrobium nobile slurries are produced: the glutinous rice after taking cleaning decontamination is put into clear water and impregnate 2-6 hours,
Soak is obtained after filtering；It takes the filter residue in step 1 that dendrobium nobile, wheat koji and distiller's yeast is added, is placed in beater, 100 parts of immersions are added
Liquid carries out mashing and takes liquid, takes the 50% of filter residue to be left to down when criticizing same step and reuses or as neutralizer.
Step 3: blueberry juice being placed under 25 DEG C of sealed environment, and fruit wine dry ferment is added, and fermentation takes after 30 days
Obtain blueberry fermentation liquid.
Step 4: fruit wine dry ferment is added in blueberry pulp and carries out aerobic fermentation, temperature is controlled at 22-30 DEG C, every 8-
Air agitation was carried out to fermentor in 12 hours, stirred number 3-5 times；Enter anaerobic fermentation stage, fermentation temperature 22-30 later
DEG C, fermentation time 20-30 hours, filter to obtain fermentation liquid；Blueberry fermentation liquid is evaporated under reduced pressure, blueberry fermentation is reduced or remove
Ethyl alcohol in liquid, obtains blueberry wine base, carries out clarifying treatment to the blueberries raw juice wine fermented.
Filtrate needs to carry out sterilization treatment to it before pectase is added, and filtrate is sterilized in steam, the time
8-12min。
Air agitation is carried out to fermentor in step 4, after mixing speed is 30-50r/min stir process 10-15min,
And under isoperibol, the rock sugar of proportion part half is added thereto, and uses blender with mixing speed for 100-300r/
After min stirs 30-50min；Place it in sealed storage again is with mixing speed in 25-27 DEG C of environment, and every 12h
60-90r/min stir process 20-30min, after storing 3 days, adjustment stirring frequency is every with mixing speed being for 24 hours 80-
120r/min stir process 20-50min tests its alcoholic strength after storage 30 days, stand-by when alcoholic strength is 8-16%vol.
To blueberry wine progress clarifying treatment it is preferable that squeezing in step 4.
Concrete principle: in use, step 1: fresh blueberry will be selected and be put into hermetically sealed can, and be filled with CO2 gas, 25
It is impregnated 7 days in the environment of DEG C, extracts blueberry liquid, blueberry, japanese yew fruit, the broken squeezing of cleaning after dipping are taken into blueberry juice, pressed
Antioxidant is added during squeezing, clarifying agent is added in fruit juice, rice wine is added and is beaten, filters, filtrate filter residue is separated,
It carrying out disinfection to filtrate, filter residue is spare, and pectase is added in filtrate and is digested, and it is primary every stirring in 8-12 hours, it obtains blue
Certain kind of berries slurry is spare.
Step 2: dendrobium nobile slurries are produced: the glutinous rice after taking cleaning decontamination is put into clear water and impregnate 2-6 hours,
Soak is obtained after filtering；It takes the filter residue in step 1 that dendrobium nobile, wheat koji and distiller's yeast is added, is placed in beater, 100 parts of immersions are added
Liquid carries out mashing and takes liquid, takes the 50% of filter residue to be left to down when criticizing same step and reuses or as neutralizer.
Step 3: blueberry juice being placed under 25 DEG C of sealed environment, and fruit wine dry ferment is added, and fermentation takes after 30 days
Obtain blueberry fermentation liquid.
Step 4: fruit wine dry ferment is added in blueberry pulp and carries out aerobic fermentation, temperature is controlled at 22-30 DEG C, every 8-
Air agitation was carried out to fermentor in 12 hours, stirred number 3-5 times；Enter anaerobic fermentation stage, fermentation temperature 22-30 later
DEG C, fermentation time 20-30 hours, filter to obtain fermentation liquid；Blueberry fermentation liquid is evaporated under reduced pressure, blueberry fermentation is reduced or remove
Ethyl alcohol in liquid, obtains blueberry wine base, carries out clarifying treatment to the blueberries raw juice wine fermented.
This kind of blueberry wine and preparation method thereof, blueberry wine generally use the blueberry of wild, through multiple working procedure brewing
At.Blueberry is fermented into after drinking, and not only nutriment has no to lose, also make anthocyanidin, selenium, amino acid, vitamin, calcium, phosphorus,
Iron, zinc, various nutrient elements are richer and are easier to be absorbed by the body, mouthfeel also than common blueberries, blueberry juice more attractive,
Referred to as: " liquid golden ", " oral cosmetic product ", not only mouthfeel is good for blueberry wine, but also is rich in nutrition；By the way that fresh blueberry is whole
Grain, which is placed in CO2 gas, is sealed dipping, even if the not effect of saccharomycete, berry itself can also convert part sugar to
Ethyl alcohol, there are also part sugar under conditions of not forming lactic acid, is decomposed into part malic acid, pH value is improved, to effectively protect
Anthocyanidin, vitamin and amino acid in phylactocarp juice；Simultaneously impregnate after blueberry by juicing, ferment, remove ethyl alcohol after in proportion with
White wine or glutinous rice wine are blent, and brewing time is short, and strong flavor, color are limpid, and nutrient component damages are few；And dendrobium nobile
In addition to containing substances such as polysaccharide, alkaloid, amino acid, the micro member such as calcic, potassium, sodium, magnesium, zinc, iron, manganese, selenium, copper, chromium, nickel is gone back
Element, dendrobium nobile can strong negative strengthening the essence, thick stomach, flat stomach gas, mend in never sufficient, long muscle, intelligence development except frightened, macrobiosis of making light of one's life by commiting suicide, by dendrobium nobile plus
Enter to not only increase the mouthfeel of fruit wine among blueberry wine, while making blueberry wine that there is certain medical value, and produced
Journey is easy to process convenient for operating, so that the quality of blueberry wine is attained a yet higher goal, convenient for promoting the use of.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (6)
1. a kind of blueberry wine and preparation method thereof, which is characterized in that including following component: 50-100 parts of blueberry, rock sugar 30-40
Part, matches cooking wine 20-50 parts, 30-80 parts of dendrobium nobile, 1-5 parts of wheat koji, 0.5-1.5 parts of distiller's yeast, glutinous rice 80- at 20-40 parts of japanese yew fruit
100 parts and auxiliary material.
2. a kind of blueberry wine according to claim 1 and preparation method thereof, which is characterized in that the auxiliary material includes pectase
0.5-1.5 parts, 0.5-1.5 parts of yeast.
3. a kind of blueberry wine according to claim 1 and preparation method thereof, which is characterized in that the cooking wine of matching is glutinous rice wine
Or white wine.
A kind of blueberry wine and preparation method thereof, which comprises the following steps:
Step 1: selecting fresh blueberry and be put into hermetically sealed can, and be filled with CO2 gas, impregnates 7 days in the environment of 25 DEG C, extracts
Blueberry, japanese yew fruit, the broken squeezing of cleaning after dipping are taken blueberry juice, antioxidant are added in expressing process by blueberry liquid,
Clarifying agent is added in fruit juice, rice wine is added and is beaten, filters, filtrate filter residue is separated, is carried out disinfection to filtrate, filter residue is standby
With, pectase is added in filtrate and is digested, it is primary every stirring in 8-12 hours, it is spare to obtain blueberry pulp.
Step 2: dendrobium nobile slurries are produced: the glutinous rice after taking cleaning decontamination is put into clear water and impregnate 2-6 hours, after filtering
Obtain soak；It takes the filter residue in step 1 that dendrobium nobile, wheat koji and distiller's yeast is added, is placed in beater, 100 portions of soaks are added, into
Row mashing takes liquid, takes the 50% of filter residue to be left to down when criticizing same step and reuses or as neutralizer.
Step 3: blueberry juice being placed under 25 DEG C of sealed environment, and fruit wine dry ferment is added, and fermentation obtained blueberry after 30 days
Fermentation liquid.
Step 4: fruit wine dry ferment is added in blueberry pulp and carries out aerobic fermentation, temperature is controlled at 22-30 DEG C, small every 8-12
When to fermentor carry out air agitation, stir number 3-5 times；Enter anaerobic fermentation stage later, 22-30 DEG C of fermentation temperature, sends out
The ferment time 20-30 hours, filter to obtain fermentation liquid；Blueberry fermentation liquid is evaporated under reduced pressure, reduces or removes in blueberry fermentation liquid
Ethyl alcohol obtains blueberry wine base, carries out clarifying treatment to the blueberries raw juice wine fermented.
4. a kind of blueberry wine according to claim 3 and preparation method thereof, which is characterized in that pectin is being added in the filtrate
It needs to carry out sterilization treatment to it before enzyme, filtrate is sterilized in steam, time 8-12min.
5. a kind of blueberry wine according to claim 3 and preparation method thereof, which is characterized in that fermentation in the step 4
Tank carries out air agitation, after mixing speed is 30-50r/min stir process 10-15min, and under isoperibol, thereto plus
Enter to match the rock sugar of part half, and use blender with mixing speed be 100-300r/min stir 30-50min after；Again by it
Be placed in sealed storage in 25-27 DEG C of environment, and every 12h with mixing speed be 60-90r/min stir process 20-
30min, after storing 3 days, adjustment stirring frequency is every with mixing speed being for 24 hours 80-120r/min stir process 20-
50min tests its alcoholic strength after storage 30 days, when alcoholic strength is 8-16%vol, for use.
6. a kind of blueberry wine according to claim 3 and preparation method thereof, which is characterized in that blueberry in the step 4
Wine carry out clarifying treatment it is preferable that squeezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810789151.8A CN109055083A (en) | 2018-07-18 | 2018-07-18 | A kind of blueberry wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810789151.8A CN109055083A (en) | 2018-07-18 | 2018-07-18 | A kind of blueberry wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109055083A true CN109055083A (en) | 2018-12-21 |
Family
ID=64817077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810789151.8A Pending CN109055083A (en) | 2018-07-18 | 2018-07-18 | A kind of blueberry wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109055083A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109694804A (en) * | 2019-01-24 | 2019-04-30 | 建德市华森农业开发有限公司 | A kind of blueberry wine and its brewage process rich in anthocyanidin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105296303A (en) * | 2015-11-21 | 2016-02-03 | 李崇 | Blueberry wine and manufacturing technology thereof |
| CN108165410A (en) * | 2018-02-07 | 2018-06-15 | 浦城县元之蓝家庭农场 | A kind of blueberry wine and preparation method thereof |
-
2018
- 2018-07-18 CN CN201810789151.8A patent/CN109055083A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105296303A (en) * | 2015-11-21 | 2016-02-03 | 李崇 | Blueberry wine and manufacturing technology thereof |
| CN108165410A (en) * | 2018-02-07 | 2018-06-15 | 浦城县元之蓝家庭农场 | A kind of blueberry wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109694804A (en) * | 2019-01-24 | 2019-04-30 | 建德市华森农业开发有限公司 | A kind of blueberry wine and its brewage process rich in anthocyanidin |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105524815B (en) | The brewing method of Yangtao wine | |
| CN107723152A (en) | A kind of mixed type fruit wine and preparation method thereof | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN105779191A (en) | Preparation method of selenium-enriched passion fruit wine | |
| CN101643693A (en) | Preparation method of orange fruit wine | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN105907526A (en) | Preparation method of mulberry fruit wine | |
| CN108251251A (en) | A kind of Yangtao wine and its production technology | |
| CN102250719A (en) | Manufacturing method of pomelo three-fruit wine | |
| CN107227232A (en) | A kind of preparation method of plum fruit wine | |
| KR101169219B1 (en) | Hongkook makgeolli and preparation method therefor | |
| CN101153245B (en) | Method for producing ferment type cactus vine fruit juice liquor | |
| CN109055083A (en) | A kind of blueberry wine and preparation method thereof | |
| CN105779201B (en) | A kind of preparation method of apricot wine | |
| CN108587834A (en) | A kind of fig wine and preparation method thereof | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN110004009A (en) | A kind of Kiwi berry sweet tea persimmon compound fruit wine and its brewing method | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN104450408A (en) | Preparation method of mulberry wine | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN107057937A (en) | A kind of corn fermented wine and preparation method thereof | |
| CN113773936A (en) | Method for preparing dragon fruit wine | |
| CN101985591A (en) | Method for brewing cherry tonic wine | |
| CN106591021A (en) | Wine and preparation method thereof | |
| CN101565668A (en) | Preparation method of hericium erinaceus-black plum 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181221 |
|
| WD01 | Invention patent application deemed withdrawn after publication |