CN109112033A - A kind of manufacturing method for the persimmon fruit drink that blisters - Google Patents
A kind of manufacturing method for the persimmon fruit drink that blisters Download PDFInfo
- Publication number
- CN109112033A CN109112033A CN201811029381.0A CN201811029381A CN109112033A CN 109112033 A CN109112033 A CN 109112033A CN 201811029381 A CN201811029381 A CN 201811029381A CN 109112033 A CN109112033 A CN 109112033A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- days
- squeezing
- pol
- fruit drink
- 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
- C12G3/025—Low-alcohol beverages
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of manufacturing method of persimmon fruit drink that blisters, include the following steps: the selection of (1) raw material and processing, (2) persimmon removes the peel crushing and beating, (3) squeezing is handled, (4) it squeezes for second, (5) it ferments, the preparation of (6) beverage.The invention has the advantages that selection persimmon quality is good, by a series of technical process of strict controls, obtained blistering persimmon fruit drink is in good taste, and the beverage is fresh and clean, feels well net active, note is plentiful, it is fragrant and sweet tempting, there is healthcare function, can be used for whetting the appetite before the meal, pantry solution is greasy in meal, and postprandial collocation dessert etc..
Description
Technical field
The invention belongs to brewing technical fields, more particularly, to a kind of manufacturing method of persimmon fruit drink that blisters.
Background technique
Persimmon is the fruit of Ebenaceae deciduous tree plant persimmon, and kind is a lot of.There are Hebei, Beijing, Henan, mountain in the main place of production
The provinces and cities such as east, Shanxi, well-known variety have big a kind of persimmon, and average to weigh 224 grams, 450 grams maximum, fruit is oblate, and there are contriction, product in centre
It is of fine quality good, seedless, high yield.High village persimmon is also famous kind, and the main place of production is Changping County, Beijing county, and fruit is big, every 500 gram 3~4
A, there is cross longitudinal furrow in short cylindrical shape, fruit face, and contriction is shallower, sweet.How drying persimmon is at dried persimmon, also known as persimmon in addition to fresh food
Peach can be used as dessert filling.Persimmon is that people prefer edible fruit, and sweet palatable, full of nutrition, many people also like
Winter eats jelly persimmon, different from other taste.Persimmon nutritive value is very high, contained vitamin and sugar 1~2 times of left side higher than general fruit
It is right.If one is eaten 1 persimmon for people one day, the vitamin C absorbed is substantially just able to satisfy the half of one day requirement, institute
With eating a little persimmons is very beneficial to human health.
Contain many reduced sugars in persimmon fruit.Main component is glucose, fructose and mannitol.These sugar are through alcoholic fermentation
Effect, resolves into alcohol and carbon dioxide, is suitable for making wine, persimmon wine can make lung fluid, clearing away heat to stop bleeding, and puckery intestines invigorating the spleen is relieved the effect of alcohol
Decompression.But the mouthfeel of current blistering persimmon wine is bad, and is easy bad.
Summary of the invention
In view of this, the present invention is directed to propose a kind of manufacturing method for the persimmon fruit drink that blisters, it is ensured that obtain
Beverage blistering, tasty and refreshing, taste is more preferable.
In order to achieve the above objectives, technical solution used by method of the invention is a kind of system of persimmon fruit drink that blisters
Method is made, is included the following steps:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, sugar content 16-24%'s
Big persimmon, take away the puckery taste after-ripening or the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution using 300-500ppm naturally, inside sprinkling persimmon, seals normal temperature storage,
The rear venting that takes away the puckery taste is handled 12-24 hours, makes persimmon dry tack free, excludes bad air；
(2) persimmon removes the peel crushing and beating, adds 70-80mg/L sulfur dioxide in pulp, mixes, adds pectase in pulp
3-5g/100L is mixed, 16-20 DEG C enzyme digestion reaction 4-6 hour, place -6 DEG C--9 DEG C of outdoor in winter, low temperature places holding
3-5 days, detection pulp internal temperature reached -6 DEG C to -9 DEG C, and forms stable frost, detects concentrated liquid pol, reaches
310-360g/L, cryogenic freezing are qualified；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used 100-150 purpose
Filter cloth carries out filters pressing, is press-filtered out extract, pol 310-360g/L, and crushing juice rate is the 6-10% of persimmon total amount；
(4) it squeezes for second, the solid mixture after the squeezing that step (3) obtains is placed into interior and rises again, rises again to 0
DEG C or more, when freezing thawing completely, starts squeezing processing, use the filter cloth filters pressing juice of 100-150 mesh, pol 120-150g/
L, crushing juice rate 28-35%；
(5) it ferments, the persimmon fruit juice that step (4) is squeezed out for the second time stands 12-24 hours under 0-5 DEG C of low temperature, goes
Except bottom sediment, supernatant is isolated, supernatant is fitted into pressure maintaining tank, is added active dry yeast 0.1-0.15g/L, is protected
Pressure ferment, fermentation temperature are controlled at 13-15 DEG C；Ferment 36-48 hours, pressure 1.5-2.5bar, alcoholic strength 0.5-1.0% (v/
When v), 0 DEG C is cooled to rapidly, adds SO230-50mg/L terminates fermentation, stands 7-8 days, 0 DEG C of -2 DEG C of preservation ageing；Every 5-7
Its stirring is primary, and ageing 25-40 days；
(6) prepared by beverage, removes bottom sediment, and supernatant carries out pressure maintaining clarifying treatment using 0.4-0.6g/L of bentonite,
0 DEG C -4 DEG C of standings 10-15 days, then pressure maintaining is filtered, and aseptic filtration obtains a kind of blistering persimmon fruit drink, alcoholic strength 0.5-
1.0% (v/v), pol 110-140g/L, CO2Pressure 1.5-2.0bar.
Preferably, using ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution after 4-6 days, persimmon deastringent softens step (1), takes away the puckery taste 14-20 days and takes off naturally
Puckery softening.
Preferably, the pectase of step (2) addition is white wine pectase.
Preferably, the active dry yeast of step (5) addition is champagne active dry yeast.
The higher persimmon wine that does of big persimmon sugar content that is produced from Beijing-Tianjin Ji is good in taste, but if treatment process is improper, is easy
Microbiological contamination, it is not easy to maintain, and also production fizz is ineffective, and foaming effect is bad.Processing method of the invention solves this
Problem.Process characteristic of the invention:
1, carrying out freezing before squeezing processing after digesting makes pulp internal temperature reach -6 DEG C to -9 DEG C, and is formed stable
Frost, at this moment concentrated liquid pol reaches 310-360g/L；
2, squeezing is handled, and is carried out under the conditions of -6 DEG C to -9 DEG C of external temperature, guarantees that pulp pol is maintained at 310-
360g/L；Obtained persimmon inspissated juice, which is used as, produces other high-grade persimmon juice products, and low concentration persimmon juice by-product is for producing
High-grade persimmon juice beverage.
3, pressure maintaining fermentation is carried out, fermentation temperature is controlled at 13-15 DEG C；Fermentation 36-48 hours, pressure 1.5-2.5bar, wine
When precision 0.5-1.0% (v/v), 0 DEG C is cooled to rapidly, adds SO230-50mg/L terminates fermentation, in this way guarantee fermentation process
Middle persimmon juice will not aoxidize, and volatile acid will not increase in fermentation process, and the fragrance of wine is good after fermentation.
4,0 DEG C of -2 DEG C of preservation ageing；Stirring in every 5-7 days is primary, and ageing 25-40 days；Guarantee the objects such as polysaccharide in champagne yeast
Matter and fragrance are dissolved into beverage.
5, extremely low alcoholic strength increases the aroma of product and the complicated sense of fermentation fragrance and mouthfeel, and is suitble to no drinking
Crowd.
6, product keeps certain pressure carbon dioxide, can increase the oxidation resistance of product, guarantees freshness, and
Net mouthfeel of feeling well is provided.
The invention has the advantages that selection persimmon quality is good, and by a series of technical process of strict controls, obtained blistering
Persimmon fruit drink is in good taste, and the beverage is fresh and clean, feels well net active, and note is plentiful, fragrant and sweet tempting, has health care function
Can, it can be used for whetting the appetite before the meal, pantry solution is greasy in meal, and postprandial collocation dessert etc..
Specific embodiment
Following embodiment pectase and active dry yeast are that fluorine moral Products, model are drawn by France are as follows:
White wine pectase: CL, HC etc.；Champagne active dry yeast: OE yeast etc. can be used for producing pink grape
The light color fruit wine such as wine, persimmon wine.
Embodiment 1
A kind of blistering persimmon fruit drink is manufactured, is included the following steps:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, sugar content 16-24%'s
Big persimmon, softening of taking away the puckery taste of taking away the puckery taste naturally 18 days, the rear venting that takes away the puckery taste are handled 12 hours, make persimmon dry tack free, exclude bad air；
(2) persimmon removes the peel crushing and beating, adds 70mg/L sulfur dioxide in pulp, mixes, adds white wine in pulp
Pectase CL3g/100L is mixed, 16-20 DEG C enzyme digestion reaction 4 hours, place -6 DEG C--9 DEG C of outdoor in winter, low temperature is placed
It is kept for 3 days, detection pulp internal temperature reaches -6 DEG C to -9 DEG C, and forms stable frost, detects concentrated liquid pol, reaches
To 310g/L, cryogenic freezing qualification；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used the filter cloth of 100 mesh
Filters pressing is carried out, extract, pol 310g/L, crushing juice rate 10% are press-filtered out；
(4) it squeezes for second, the solid mixture after the squeezing that step (3) obtains is placed into interior and rises again, rises again to 0
DEG C or more, when freezing thawing completely, starts squeezing processing, use the filter cloth filters pressing juice of 100 mesh, pol 132g/L, crushing juice rate
28%；
(5) it ferments, the persimmon fruit juice that step (4) is squeezed out for the second time stands 12 hours under 0-5 DEG C of low temperature, removes
Bottom sediment isolates supernatant, and supernatant is fitted into pressure maintaining tank, adds OE yeast 0.1g/L, carries out pressure maintaining fermentation, fermentation
Temperature is controlled at 13-15 DEG C；Fermentation 36 hours, pressure 1.5bar when alcoholic strength 0.5% (v/v), cools to rapidly 0 DEG C, addition
SO230mg/L terminates fermentation, stands 7 days, 0 DEG C of -2 DEG C of preservation ageing；Every 5 stirring is primary, and ageing 25 days；
(6) beverage prepare, remove bottom sediment, supernatant using bentonite 0.4g/L carry out pressure maintaining clarifying treatment, 0 DEG C -4
DEG C 10 days are stood, then pressure maintaining is filtered, and aseptic filtration obtains a kind of blistering persimmon fruit drink, alcoholic strength 0.5% (v/v), sugared
Spend 124g/L, CO2Pressure 1.5bar.
Embodiment 2
A kind of blistering persimmon fruit drink is manufactured, is included the following steps:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, sugar content 16-24%'s
Big persimmon is sprayed inside persimmon using the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution of 300-500ppm, is sealed normal temperature storage 4 days, at the rear venting that takes away the puckery taste
Reason 12-24 hours makes persimmon dry tack free, excludes bad air；
(2) persimmon removes the peel crushing and beating, adds 75mg/L sulfur dioxide in pulp, mixes, adds white wine in pulp
Pectase HC 4g/100L is mixed, 16-20 DEG C enzyme digestion reaction 5 hours, place -6 DEG C--9 DEG C of outdoor in winter, low temperature is put
Holding 4 days is set, detection pulp internal temperature reaches -6 DEG C to -9 DEG C, and forms stable frost, concentrated liquid pol is detected,
Reach 330g/L, cryogenic freezing is qualified；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used the filter cloth of 120 mesh
Filters pressing is carried out, extract, pol 330g/L, crushing juice rate 7.5% are press-filtered out；
(4) it squeezes for second, the solid mixture after the squeezing that step (3) obtains is placed into interior and rises again, rises again to 0
DEG C or more, when freezing thawing completely, starts squeezing processing, use the filter cloth filters pressing juice of 120 mesh, pol 142g/L, crushing juice rate
30%；
(5) it ferments, the persimmon fruit juice that step (4) is squeezed out for the second time stands 18 hours under 0-5 DEG C of low temperature, removes
Bottom sediment isolates supernatant, and supernatant is fitted into pressure maintaining tank, adds OE yeast 0.13g/L, carries out pressure maintaining fermentation, hair
Ferment temperature is controlled at 13-15 DEG C；Fermentation 40 hours, pressure 1.5-2.5bar when alcoholic strength 0.8% (v/v), cools to rapidly 0
DEG C, add SO240mg/L terminates fermentation, stands 7,0 DEG C of -2 DEG C of preservation ageing；Stirring in every 6 days is primary, and ageing 33 days；
(6) beverage prepare, remove bottom sediment, supernatant using bentonite 0.5g/L carry out pressure maintaining clarifying treatment, 0 DEG C -4
DEG C 12 days are stood, then pressure maintaining is filtered, and aseptic filtration obtains a kind of blistering persimmon fruit drink, alcoholic strength 0.8% (v/v), sugared
Spend 120g/L, CO2Pressure 1.8bar.
The persimmon that 2000 kilograms of pol 180g/L are used according to the method for the present embodiment, is squeezing out extract about for the first time
150 liters, pol 330 squeezes out about 600 liters of juice of jelly, pol about 142g/L for the second time；Amount to 750 liters of juice twice.
Embodiment 3
A kind of blistering persimmon fruit drink is manufactured, is included the following steps:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, sugar content 16-24%'s
Big persimmon is sprayed inside persimmon using the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution of 500ppm, after sealing normal temperature storage 6 days, the rear venting that takes away the puckery taste processing
24 hours, make persimmon dry tack free, excludes bad air；
(2) persimmon removes the peel crushing and beating, adds 80mg/L sulfur dioxide in pulp, mixes, adds white wine in pulp
Pectase CL5g/100L is mixed, 16-20 DEG C enzyme digestion reaction 6 hours, place -6 DEG C--9 DEG C of outdoor in winter, low temperature is placed
It is kept for 5 days, detection pulp internal temperature reaches -6 DEG C to -9 DEG C, and forms stable frost, detects concentrated liquid pol, reaches
To 360g/L, cryogenic freezing qualification；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used the filter cloth of 150 mesh
Filters pressing is carried out, extract, pol 360g/L, crushing juice rate 6% are press-filtered out；
(4) it squeezes for second, the solid mixture after the squeezing that step (3) obtains is placed into interior and rises again, rises again to 0
DEG C or more, when freezing thawing completely, starts squeezing processing, use the filter cloth filters pressing juice of 150 mesh, pol 146g/L, crushing juice rate
32%；
(5) it ferments, the persimmon fruit juice that step (4) is squeezed out for the second time stands 24 hours under 0-5 DEG C of low temperature, removes
Bottom sediment isolates supernatant, and supernatant is fitted into pressure maintaining tank, adds OE yeast 0.15g/L, carries out pressure maintaining fermentation, hair
Ferment temperature is controlled at 13-15 DEG C；Fermentation 48 hours, pressure 2.5bar when alcoholic strength 1.0% (v/v), cools to rapidly 0 DEG C, adds
Add SO250mg/L terminates fermentation, stands 8 days, 0 DEG C of -2 DEG C of preservation ageing；Stirring in every 7 days is primary, and ageing 25-40 days；
(6) beverage prepare, remove bottom sediment, supernatant using bentonite 0.6g/L carry out pressure maintaining clarifying treatment, 0 DEG C -4
DEG C 15 days are stood, then pressure maintaining is filtered, and aseptic filtration obtains a kind of blistering persimmon fruit drink, alcoholic strength 1.0% (v/v), sugared
Spend 128g/L, CO2Pressure 2.0bar.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of manufacturing method for the persimmon fruit drink that blisters, which comprises the steps of:
(1) raw material selection and processing, select Beijing-tianjin-hebei Region to produce, natural maturity, disease-free decayed fruit, the big persimmon of sugar content 16-24%
Son, take away the puckery taste after-ripening or the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution using 300-500ppm naturally, inside sprinkling persimmon, seals normal temperature storage, takes away the puckery taste
Rear venting is handled 12-24 hours, makes persimmon dry tack free, excludes bad air；
(2) persimmon removes the peel crushing and beating, adds 70-80mg/L sulfur dioxide in pulp, mixes, pectase 3- is added in pulp
5g/100L is mixed, 16-20 DEG C enzyme digestion reaction 4-6 hour, place -6 DEG C--9 DEG C of outdoor in winter, low temperature places holding 3-
5 days, detection pulp internal temperature reached -6 DEG C to -9 DEG C, and forms stable frost, detects concentrated liquid pol, reaches
310-360g/L, cryogenic freezing are qualified；
(3) squeezing is handled, and under the conditions of -6 DEG C to -9 DEG C of external temperature, is carried out squeezing processing, is used the filter cloth of 100-150 mesh
Filters pressing is carried out, extract, pol 310-360g/L, crushing juice rate 6-10% are press-filtered out；
(4) second squeeze, the solid mixture after the squeezing that step (3) obtains is placed into interior and rises again, rise again to 0 DEG C with
On, it freezes when melting completely, starts squeezing processing, using the filter cloth filters pressing juice of 100-150 mesh, pol 120-150g/L, out
Juice rate 28-35%；
(5) it ferments, the persimmon fruit juice that step (4) is squeezed out for the second time stands 12-24 hours under 0-5 DEG C of low temperature, removes bottom
Sub- sediment isolates supernatant, and supernatant is fitted into pressure maintaining tank, adds active dry yeast 0.1-0.15g/L, carries out pressure maintaining hair
Ferment, fermentation temperature are controlled at 13-15 DEG C；When fermentation 36-48 hours, pressure 1.5-2.5bar, alcoholic strength 0.5-1.0% (v/v),
0 DEG C is cooled to rapidly, adds SO230-50mg/L terminates fermentation, stands 7-8 days, 0 DEG C of -2 DEG C of preservation ageing；It stirs within every 5-7 days
Once, ageing 25-40 days；
(6) beverage prepare, remove bottom sediment, supernatant using 0.4-0.6g/L of bentonite carry out pressure maintaining clarifying treatment, 0 DEG C-
4 DEG C stand 10-15 days, and then pressure maintaining is filtered, and aseptic filtration obtains a kind of blistering persimmon fruit drink, alcoholic strength 0.5-1.0%
(v/v), pol 110-140g/L, CO2Pressure 1.5-2.0bar.
2. a kind of manufacturing method of persimmon fruit drink that blisters according to claim 1, which is characterized in that step (1) makes
After ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution 4-6 days, persimmon deastringent softens, softening of taking away the puckery taste of taking away the puckery taste naturally 14-20 days.
3. a kind of preparation method of persimmon sweet wine described in claim 1, which is characterized in that the pectase of step (2) addition is white
Grape wine pectase.
4. a kind of preparation method of persimmon sweet wine described in claim 1, which is characterized in that the active dry yeast of step (5) addition
It is champagne active dry yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811029381.0A CN109112033A (en) | 2018-09-05 | 2018-09-05 | A kind of manufacturing method for the persimmon fruit drink that blisters |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811029381.0A CN109112033A (en) | 2018-09-05 | 2018-09-05 | A kind of manufacturing method for the persimmon fruit drink that blisters |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109112033A true CN109112033A (en) | 2019-01-01 |
Family
ID=64858086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811029381.0A Pending CN109112033A (en) | 2018-09-05 | 2018-09-05 | A kind of manufacturing method for the persimmon fruit drink that blisters |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109112033A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942370A (en) * | 2009-07-04 | 2011-01-12 | 王辉 | Method for preparing fruit wine from persimmons by biological fermentation |
| CN103509680A (en) * | 2013-10-16 | 2014-01-15 | 陕西富四方柿业有限公司 | Method for brewing persimmon ice wine |
| KR20180019283A (en) * | 2016-08-16 | 2018-02-26 | 영농조합법인 오름주가 | Wine and vinegar with high taste and flavor and functionality from mixtures of kiwi-fruit, persimmon and wild grapes, and preparation method thereof |
-
2018
- 2018-09-05 CN CN201811029381.0A patent/CN109112033A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101942370A (en) * | 2009-07-04 | 2011-01-12 | 王辉 | Method for preparing fruit wine from persimmons by biological fermentation |
| CN103509680A (en) * | 2013-10-16 | 2014-01-15 | 陕西富四方柿业有限公司 | Method for brewing persimmon ice wine |
| KR20180019283A (en) * | 2016-08-16 | 2018-02-26 | 영농조합법인 오름주가 | Wine and vinegar with high taste and flavor and functionality from mixtures of kiwi-fruit, persimmon and wild grapes, and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王文生: "《柿子实用加工技术》", 30 September 2009, 天津科技翻译出版公司 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102154084B (en) | Production method of wild kiwi fruit wine | |
| AU2023203999A1 (en) | A mellowed rose brew and process for preparation thereof | |
| CN101544939B (en) | Red kiwi fruit wine and preparation method thereof | |
| KR20080103258A (en) | White lotus wine and preparation method thereof | |
| CN109055096A (en) | A kind of preparation method of reinforced persimmon sweet wine | |
| CN106867793A (en) | A kind of brewing method of ice pear wine | |
| CN103589559A (en) | Production method for chaenomeles speciosa icewine | |
| CN104845812A (en) | Fruit wine containing orange brandy and preparation method of fruit wine | |
| CN105567509B (en) | The preparation method of acerola concentrate ice wine | |
| CN101463310A (en) | Vaccinium uliginosum fermentation fruit wine and preparation thereof | |
| CN103131586A (en) | Blueberry fruit wine brewing method | |
| CN101392217A (en) | Water melon wine and brewing method thereof | |
| CN104987971A (en) | Lychee-averrhoa carambola sweet wine brewing method | |
| CN104450398A (en) | Method for brewing high gamma-aminobutyric acid (GABA) pear wine | |
| KR100936215B1 (en) | Method for producing brewage made from Korean schisandra | |
| CN109112033A (en) | A kind of manufacturing method for the persimmon fruit drink that blisters | |
| CN102911851A (en) | Fermenting process for preparing wild actinidia arguta fruit vinegar through once fermentation | |
| CN103710201A (en) | Preparation method for low alcohol litchi fruit wine beverage | |
| CN108949453A (en) | A kind of preparation method of perfuming type persimmon sweet wine | |
| CN107821888B (en) | Actinidia arguta juice and processing technology thereof | |
| CN106085748A (en) | A kind of brewing method of persimmon wine | |
| CN108977315A (en) | A kind of preparation method of persimmon sweet wine | |
| CN109679795A (en) | A kind of grape freezes wine and preparation method thereof | |
| CN109181922A (en) | A kind of brewing method of Chinese pear beer | |
| CN103396912A (en) | Longan drink and preparation method thereof |
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: 20190101 |