CN109280589A - One kind zero adds health grain wine method of making liquor - Google Patents
One kind zero adds health grain wine method of making liquor Download PDFInfo
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- CN109280589A CN109280589A CN201811513366.3A CN201811513366A CN109280589A CN 109280589 A CN109280589 A CN 109280589A CN 201811513366 A CN201811513366 A CN 201811513366A CN 109280589 A CN109280589 A CN 109280589A
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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
Abstract
The present invention relates to brewing technical field, specially one kind zero adds health grain wine method of making liquor, comprising the following steps: raw material preparation → boiling →, which takes the dish out of the pot, cools down → add song → pit entry fermentation → go out pond, obtains expecting that D → dress pot → distillation → segmentation connects wine, obtains wine E；Health raw material → enter cylinder → immersion → pumping wine is added in wine E, the wine of remaining schlempe C → extraction enters cylinder and stores to obtain wine A；Material D is added in schlempe C, is mixed into pot → plus song → fermentation → distillation connects wine, remaining schlempe F is spare after having distilled → enter cylinder storage, obtain wine B；Wine B is mixed with wine A to get finished wine is arrived.The health grain wine made using technique of the invention, it is fragrant to integrate faint scent, grain perfume, aroma, grain, Zhu Xiang coordinates, aroma is pleasant, mouthfeel is submissive, sweet and clean, wine body is mellow, unique style, long times of aftertaste, whole nutrition in health food materials are drawn in wine, the effect of can playing to body-care.
Description
Technical field
The present invention relates to brewing technical field, specially one kind zero adds health grain wine method of making liquor.
Background technique
Grain wine refers to that grain through everfermentation, then comes out the alcoholic extraction in grain, and brewing obtains grain brewed wine,
Grain makes aroma without choking, and for slight bitter without puckery, grain perfume, aroma, grain are fragrant obviously, entrance is full, profusely sweet from the tip of the tongue to the root of the tongue
Sweet tea, aftertaste is fine, retention time is very long.There are many edible materials with health maintenance effect in nature, made wine with these raw materials,
The health preserving wine with different health-preserving functions can be obtained.
Although the various health grain wines of some producers health raw material development & productions in recent years, because its production technology limits
System, so being difficult to produce the high-quality health grain wine of unique characteristic feature.
Summary of the invention
To solve above-mentioned problems of the prior art, the present invention provides one kind zero to add health grain wine alcoholic work
Skill.Specific technical solution of the present invention is as follows:
One kind zero adds health grain wine method of making liquor, comprising the following steps:
(1) raw material preparation → boiling → take the dish out of the pot cool down → add song → pit entry fermentation → go out pond, obtain material D → dress pot → distillation
→ segmentation connects wine, obtains wine E；
(2) fruit → enter cylinder → immersion → pumping wine is added in wine E, the wine of remaining schlempe C → extraction enters cylinder and stores to obtain wine
A；
(3) material D is added in schlempe C, is mixed into pot → plus song → fermentation → distillation connects wine, remaining schlempe F after having distilled
It is spare → to enter cylinder storage, obtain wine B；
(4) wine B is mixed with wine A to get finished wine is arrived.
Preferably, raw materials used raw material preparation technique is sorghum, schlempe F, rice husk, sorghum, schlempe in the step 1
F, the weight ratio of rice husk is 2~5:1~3:1.
Preferably, in digesting technoloy, digestion time is 30~60 minutes in the step 1；Add in bent technique, it is used
Distiller's yeast is that the chrysanthemum autumn is bent, sorghum, schlempe F, the total amount of rice husk and distiller's yeast weight ratio be 3~5:1；In pit entry fermentation technique, hair
Ferment temperature is 25 DEG C~35 DEG C, and fermentation time is 30~60 days.
Preferably, in step 2, the fruit include but is not limited to one of apple, hawthorn, jujube, mulberries or its
Meaning comparative compositions；The weight ratio of fruit and wine E are 1:4~8；It impregnates 4~8 months；The temperature for entering cylinder storage is 18 DEG C~25
DEG C, the time is 1 year.
Preferably, adding in bent technique in step 3, distiller's yeast used is that the chrysanthemum autumn is bent, and the weight ratio of schlempe and distiller's yeast is 3
~7:1；In zymotechnique, fermentation temperature is 25 DEG C~35 DEG C, and fermentation time is 30~60 days；It is described enter cylinder storage temperature be
18 DEG C~25 DEG C, the time is 1 year；The weight ratio of schlempe and material D are 6~12:1.
Preferably, in step 3, fermentation, distillation connects wine technique to be repeated 5 times；Fermentation for the first time, distillation connect wine technique and obtain
To wine a, remaining schlempe carries out second of fermentation again, distillation connects wine technique and obtains wine b；Remaining schlempe carries out third time hair again
Ferment, distillation connect wine technique and obtain wine c；Remaining schlempe carries out the 4th fermentation again, distillation connects wine technique and obtains wine d；It is remaining
Schlempe carries out the 5th fermentation again, distillation connects wine technique and obtains wine e, and the remaining schlempe of last time is schlempe F.
Preferably, in step 4, the wine A, wine a, wine b, wine c, wine d, wine e weight ratio be 2:1:1:1:1:1.Make
To be preferred, in step 4, after mixing, 4~8 months are stored under the conditions of 18 DEG C~25 DEG C to get finished wine is arrived.
Zero addition health grain wine method of making liquor, comprising the following steps:
(1) prepare weight ratio be the sorghum of 3:2:1, schlempe F and taking the dish out of the pot for rice husk → boiling 45 minutes → cool down → chrysanthemum is added
Spend the autumn bent, sorghum, schlempe F, the total amount of rice husk and distiller's yeast weight ratio be 4:1 → pit entry fermentation, fermentation temperature is 25 DEG C~35
DEG C, fermentation time be 45 days → go out pond, obtain material D → dress pot → distillation → segmentation connect wine, obtain wine E；
(2) apple, hawthorn, jujube, any one in mulberries are added in wine E, the weight ratio of fruit and wine E are 1:6 → enter
Cylinder → immersion 6 months → pumping wine, the wine of remaining schlempe C → extraction enter cylinder storage, and temperature is 18 DEG C~25 DEG C, and the time is 1 year, obtain
To wine A；
(3) weight ratio of addition material D, schlempe C and material D are 9:1 in schlempe C, are mixed into pot → addition chrysanthemum autumn song, wine wine
The weight ratio of the total weight and distiller's yeast of slag C and material D is 5:1 → fermentation, distillation technique is repeated 5 times, and respectively obtains wine a, wine b, wine
C, wine d, wine e, remaining schlempe F is spare after having distilled for the last time；
(4) wine A is mixed with wine a, wine b, wine c, wine d, wine e, the weight ratio of the wine A, wine a, wine b, wine c, wine d, wine e
For 2:1:1:1:1:1,4~8 months are stored after mixing under the conditions of 18 DEG C~25 DEG C to get finished wine is arrived.Beneficial effect
The health grain wine made using technique of the invention integrates faint scent, grain perfume, aroma, grain perfume, Zhu Xiang association
It adjusts, aroma is pleasant, mouthfeel is submissive, sweet and clean, wine body is mellow, unique style, long times of aftertaste, is that a kind of physical and chemical health of health refers to
Mark is substantially better than the high-quality health grain wine of the pure natural unique characteristic feature of country or international standard.Technique brewing of the invention
Health grain wine, whole nutrition in health food materials have been drawn in wine, the effect of can playing to body-care.
The different function type health grain wine of technique brewing of the invention has the advantage that
Contain 17 kinds of amino acid in jujube grain wine, wherein 7 kinds are amino acid needed by human, microelement in minerals
The comparision contents of zinc and iodine are high, and the content of vitamin is also very abundant, especially the content of VC more horn of plenty.Jujube wine is to anaphylaxis purple
Ulcer, anaemia, hypertension and liver cirrhosis patient transaminase blood increase, to improve immunity of organisms, the generation of pre- anti-cancer reasonable
The effect thought.
Garlic drinking utensils has the advantage that 1, preventing cold can join after peculiar substance allicin is in conjunction with intracorporal vitamin B1
With intracorporal metabolism, there is good health-care effect to vascular system.Allicin can inhibit various bacteria, tired for eliminating
Labor, salubrity, strong essence, stomach invigorating, insomnia, flu etc. have better effects.Because this wine has strong garlic smell, can suitably add when drinking
The reconciliation taste such as water dilution, or addition honey, fruit juice.2, toxin-expelling intestine-cleaning, can be effectively suppressed and kill and cause the deep and remote of gastrointestinal disease
The bacterial viruses such as Helicobacter pylori remove stomach noxious material, and stimulating gastrointestinal mucous membrane promotes appetite, accelerate digestion.3, blood is reduced
Sugar can promote the secretion of insulin, increases absorption of the histocyte to glucose, improves human glucose tolerance, reduce rapidly
Blood sugar level, and the various germs because of infection-induced diabetes can be killed, to be effectively prevented and treated diabetes.4, prevent
Cardiovascular and cerebrovascular disease is controlled, the fat deposition in cardiovascular and cerebrovascular can be prevented, the metabolism of induced tissue fat inside dramatically increases fiber egg
White dissolution activity, reduces cholesterol, inhibits the aggregation of blood platelet, reduce plasma concentration, increase the expansion ratio of arteriole, promote blood
Pipe diastole adjusts blood pressure, increases the permeability of blood vessel, to inhibit the formation and prevention of arterial hardening of thrombus.5, liver function is protected
Can, the trace elements of selenium in garlic wine removes toxin, mitigates the removing toxic substances burden of liver, play by participating in the aerobic metabolism of blood
Liver-protective effect.
Lycium ruthenicum drinking utensils has the advantage that 1. resistance agings, and lycium ruthenicum contains a certain amount of essential fatty acid and 8 kinds
Amino acid needed by human, there are also a certain amount of Vc.Contain more reduced sugar and pigment in lycium ruthenicum, pigment is black fruit Chinese holly
Qi is anti-oxidant to have far-reaching potentiality to be exploited to play the role of anti-aging with the active constituent to delay senescence.2. enhancing
Immune, lycium ruthenicum wine can enhance the immunocompetence of human body comprehensively, for inhibiting tumour growth and cell mutation also to have very not
Wrong effect, has health care and facilitation for the vital organs of the human body of human body, blood circulation, is very suitable to have a delicate constitution, resist
The people of power difference drinks.3. adjusting blood lipid, lycium ruthenicum wine can effectively improve the content of triglycerides and cholesterol, have apparent drop
Blood lipid adjusts lipid metabolism function, has positive effect to prevention cardiovascular disease.4. its taste of lycium ruthenicum wine is fragrant and sweet, containing rich
Rich nutritional ingredient, lycium ruthenicum are liver kidneys with the good medicine mended, it is sweet in flavor mild-natured, returns liver kidney channel, have nourishing liver and kidney, strengthening muscles and bones,
The effect of nourishing blood for improving eyesight, moistening lung to arrest cough, Light-headedness, soreness and weakness of waist and knees, spermatorrhea, cough caused by the deficiency of liver-yin and kidney-yin etc..
Contained volatile oil is the main ingredient to promote blood circulation in ginger wine, can inducing sweat and dispelling exogenous evils, antibacterial anti-aging, resist it is tired
Labor, contained gingerol can stimulate gastric secretion and intestinal tract to wriggle, other a large amount of nitrogen substance, carbohydrate and organic acids are
Increase the ideal part of the muscular strength of people.With stomach invigorating, promote enterogastric peristalsis, diuresis, antipyretic, kobadrin, antibacterial, prevention stomach are burst
Ulcer and calm effect.
Specific embodiment
Embodiment 1
A kind of zero addition Chinese data wine method of making liquor, comprising the following steps:
(1) prepare weight ratio be the sorghum of 2:1:1, schlempe F and taking the dish out of the pot for rice husk → boiling 45 minutes → cool down → chrysanthemum is added
Spend the autumn bent, sorghum, schlempe F, the total amount of rice husk and distiller's yeast weight ratio be 3:1 → pit entry fermentation, fermentation temperature is 35 DEG C, fermentation
Time be 45 days → go out pond, obtain material D → dress pot → distillation → segmentation connect wine, obtain wine E；
(2) it is added jujube in wine E, the weight ratio of jujube and wine E are 1:4 → enter cylinder → immersion 4 months → pumping wine, remaining schlempe
C → extraction wine enters cylinder storage, and temperature is 18 DEG C, and the time is 1 year, obtains wine A；
(3) weight ratio of addition material D, schlempe C and material D are 6:1 in schlempe C, are mixed into pot → addition chrysanthemum autumn song, wine wine
The weight ratio of the total weight and distiller's yeast of slag C and material D is 3:1 → fermentation, distillation technique is repeated 5 times, and respectively obtains wine a, wine b, wine
C, wine d, wine e, remaining schlempe F is spare after having distilled for the last time；
(4) wine A is mixed with wine a, wine b, wine c, wine d, wine e, the weight ratio of the wine A, wine a, wine b, wine c, wine d, wine e
For 2:1:1:1:1:1,8 months are stored after mixing under the conditions of 18 DEG C to get finished wine is arrived.
Embodiment 2
A kind of zero addition garlic wine method of making liquor, comprising the following steps:
(1) prepare weight ratio be the sorghum of 3:2:1, schlempe F and taking the dish out of the pot for rice husk → boiling 45 minutes → cool down → chrysanthemum is added
Spend the autumn bent, sorghum, schlempe F, the total amount of rice husk and distiller's yeast weight ratio be 4:1 → pit entry fermentation, fermentation temperature is 25 DEG C, fermentation
Time be 45 days → go out pond, obtain material D → dress pot → distillation → segmentation connect wine, obtain wine E；
(2) it is added garlic in wine E, the weight ratio of garlic and wine E are 1:6 → enter cylinder → immersion 6 months → pumping wine, remaining schlempe C
The wine of → extraction enters cylinder storage, and temperature is 25 DEG C, and the time is 1 year, obtains wine A；
(3) weight ratio of addition material D, schlempe C and material D are 9:1 in schlempe C, are mixed into pot → addition chrysanthemum autumn song, wine wine
The weight ratio of the total weight and distiller's yeast of slag C and material D is 5:1 → fermentation, distillation technique is repeated 5 times, and respectively obtains wine a, wine b, wine
C, wine d, wine e, remaining schlempe F is spare after having distilled for the last time；
(4) wine A is mixed with wine a, wine b, wine c, wine d, wine e, the weight ratio of the wine A, wine a, wine b, wine c, wine d, wine e
For 2:1:1:1:1:1,4 months are stored after mixing under the conditions of 25 DEG C to get finished wine is arrived.
Embodiment 3
A kind of zero addition lycium ruthenicum wine method of making liquor, comprising the following steps:
(1) prepare weight ratio be the sorghum of 5:3:1, schlempe F and taking the dish out of the pot for rice husk → boiling 60 minutes → cool down → chrysanthemum is added
Spend the autumn bent, sorghum, schlempe F, the total amount of rice husk and distiller's yeast weight ratio be 5:1 → pit entry fermentation, fermentation temperature is 30 DEG C, fermentation
Time be 40 days → go out pond, obtain material D → dress pot → distillation → segmentation connect wine, obtain wine E；
(2) it is added lycium ruthenicum in wine E, the weight ratio of lycium ruthenicum and wine E are 1:8 → enter cylinder → immersion 8 months → pumpings wine, surplus
The wine of remaining schlempe C → extraction enters cylinder storage, and temperature is 20 DEG C, and the time is 1 year, obtains wine A；
(3) weight ratio of addition material D, schlempe C and material D are 12:1 in schlempe C, are mixed into pot → addition chrysanthemum autumn song, wine
Schlempe C and expect the total weight of D and the weight ratio of distiller's yeast is that 7:1 → fermentation, distillation technique are repeated 5 times, respectively obtain wine a, wine b,
Wine c, wine d, wine e, remaining schlempe F is spare after having distilled for the last time；
(4) wine A is mixed with wine a, wine b, wine c, wine d, wine e, the weight ratio of the wine A, wine a, wine b, wine c, wine d, wine e
For 2:1:1:1:1:1,6 months are stored after mixing at 20 °C to get finished wine is arrived.
Gained lycium ruthenicum wine is detected, submitted sample specifications and models: 500ml/ bottles, product executes standard GB/
T27588-2011 (alcoholic drink mixed with fruit juice)；Detect foundation: GB/T15038-2006, GB5009-266-2016, GB5009-36-2016,
GB5009-12-2017、GB5009-97-2016、SN/T1743-2006、JJF1070-2005、GB5009-35-2016、
GB7718-2011,GB5009-225-2016,GB5009-28-2016；Key instrument: gas chromatograph, atomic absorption spectrum
Instrument, high performance liquid chromatograph.
After detecting, indices are as shown in table 1.
The indices of 1. lycium ruthenicum wine of table
Embodiment 4
One kind zero adds ginger jujube wine method of making liquor, comprising the following steps:
(1) prepare weight ratio be the sorghum of 3:2:1, schlempe F and taking the dish out of the pot for rice husk → boiling 45 minutes → cool down → chrysanthemum is added
Spend the autumn bent, sorghum, schlempe F, the total amount of rice husk and distiller's yeast weight ratio be 4:1 → pit entry fermentation, fermentation temperature is 25 DEG C~35
DEG C, fermentation time be 45 days → go out pond, obtain material D → dress pot → distillation → segmentation connect wine, obtain wine E；
(2) ginger, jujube are added in wine E, the weight ratio of ginger, jujube and wine E is 1:1:6 → enter cylinder → immersion 6 months → pumping
Wine, the wine of remaining schlempe C → extraction enter cylinder storage, and temperature is 18 DEG C~25 DEG C, and the time is 1 year, obtain wine A；
(3) weight ratio of addition material D, schlempe C and material D are 9:1 in schlempe C, are mixed into pot → addition chrysanthemum autumn song, wine wine
The weight ratio of the total weight and distiller's yeast of slag C and material D is 5:1 → fermentation, distillation technique is repeated 5 times, and respectively obtains wine a, wine b, wine
C, wine d, wine e, remaining schlempe F is spare after having distilled for the last time；
(4) wine A is mixed with wine a, wine b, wine c, wine d, wine e, the weight ratio of the wine A, wine a, wine b, wine c, wine d, wine e
For 2:1:1:1:1:1,4~8 months are stored after mixing under the conditions of 18 DEG C~25 DEG C to get finished wine is arrived.
Embodiment 5
One kind zero adds ginger wine method of making liquor, comprising the following steps:
(1) prepare → the boiling 60 minutes → Liang Cha that take the dish out of the pot of sorghum and wheat → addition chrysanthemum autumn song that weight ratio is 5:1, it is high
The weight ratio of fine strain of millet and wheat and distiller's yeast be 5:1 → pit entry fermentation, fermentation temperature be 35 DEG C, fermentation time be 30 days → go out pond, obtain
Wine is connect to material D → dress pot → distillation → segmentation, obtains wine E；
(2) ginger → enter cylinder → immersion 8 months → pumpings wine is added in wine E, obtains wine A → enter cylinder storage, temperature is 25 DEG C, when
Between be 1 year；
(3) it impregnates to take out in step 2 and material D is added in schlempe after drinking, be mixed into pot → distillation and connect wine, obtain wine B → enter cylinder
Storage, temperature are 25 DEG C, and the time is 1 year, obtain wine C；
(4) wine A, wine B obtained in above-mentioned steps, wine C, wine E are mixed, the weight ratio of the wine A, wine B, wine C, wine E
For 2:2:2:1,4 months are stored after mixing under the conditions of 25 DEG C to get finished wine is arrived.
Claims (9)
1. one kind zero adds health grain wine method of making liquor, which comprises the following steps:
(1) raw material preparation → boiling → take the dish out of the pot cool down → add song → pit entry fermentation → go out pond, obtain material D → dress pot → distillation → point
Section connects wine, obtains wine E；
(2) health raw material → enter cylinder → immersion → pumping wine is added in wine E, the wine of remaining schlempe C → extraction enters cylinder and stores to obtain wine
A；
(3) material D is added in schlempe C, is mixed into pot → plus song → fermentation → distillation connects wine, remaining schlempe F is spare after having distilled
→ enter cylinder storage, obtain wine B；
(4) wine B is mixed with wine A to get finished wine is arrived.
2. zero addition health grain wine method of making liquor according to claim 1, it is characterised in that: in the step 1, raw material
Preparatory technology it is raw materials used be sorghum, schlempe F, rice husk, sorghum, schlempe F, rice husk weight ratio be 2~5:1~3:1.
3. zero addition health grain wine method of making liquor according to claim 1, it is characterised in that: in the step 1, boiling
In technique, digestion time is 30~60 minutes；Add in bent technique, distiller's yeast used is that the chrysanthemum autumn is bent, sorghum, schlempe F, rice husk it is total
Amount and the weight ratio of distiller's yeast are 3~5:1；In pit entry fermentation technique, fermentation temperature is 25 DEG C~35 DEG C, and fermentation time is 30~60
It.
4. zero addition health grain wine method of making liquor according to claim 1, it is characterised in that: in step 2, the health
Raw material includes but is not limited to one of jujube, lycium ruthenicum, garlic, ginger or its arbitrary proportion composition；The weight of health raw material and wine E
Than for 1:4~8；It impregnates 4~8 months；The temperature for entering cylinder storage is 18 DEG C~25 DEG C, and the time is 1 year.
5. zero addition health grain wine method of making liquor according to claim 1, it is characterised in that: in step 3, add bent technique
In, distiller's yeast used is that the chrysanthemum autumn is bent, and the weight ratio of schlempe and distiller's yeast is 3~7:1；In zymotechnique, fermentation temperature be 25 DEG C~
35 DEG C, fermentation time is 30~60 days；It is described enter cylinder storage temperature be 18 DEG C~25 DEG C, the time be 1 year；Schlempe is with material D's
Weight ratio is 6~12:1.
6. zero addition health grain wine method of making liquor according to claim 1, it is characterised in that: in step 3, fermentation is steamed
It evaporates and connects wine technique and need to be repeated 5 times；Fermentation for the first time, distillation connect wine technique and obtain wine a, and remaining schlempe carries out second of hair again
Ferment, distillation connect wine technique and obtain wine b；Remaining schlempe carries out third time fermentation again, distillation connects wine technique and obtains wine c；It is remaining
Schlempe carries out the 4th fermentation again, distillation connects wine technique and obtains wine d；Remaining schlempe carries out the 5th fermentation again, distillation connects wine
Technique obtains wine e, and the remaining schlempe of last time is schlempe F.
7. zero addition health grain wine method of making liquor according to claim 6, it is characterised in that: in step 4, the wine A,
Wine a, wine b, wine c, wine d, wine e weight ratio be 2:1:1:1:1:1.
8. zero addition health grain wine method of making liquor according to claim 7, it is characterised in that: in step 4, after mixing,
4~8 months are stored under the conditions of 18 DEG C~25 DEG C to get finished wine is arrived.
9. zero addition health grain wine method of making liquor according to claim 1, which comprises the following steps:
(1) prepare the sorghum that weight ratio is 3:2:1, schlempe F and take the dish out of the pot and cool down → be added the chrysanthemum autumn for rice husk → boiling 45 minutes →
Song, sorghum, schlempe F, the total amount of rice husk and distiller's yeast weight ratio be 4:1 → pit entry fermentation, fermentation temperature is 25 DEG C~35 DEG C, hair
The ferment time be 45 days → go out pond, obtain material D → dress pot → distillation → segmentation connect wine, obtain wine E；
(2) apple, hawthorn, jujube, any one in mulberries are added in wine E, the weight ratio of health raw material and wine E are 1:6 → enter
Cylinder → immersion 6 months → pumping wine, the wine of remaining schlempe C → extraction enter cylinder storage, and temperature is 18 DEG C~25 DEG C, and the time is 1 year, obtain
To wine A；
(3) weight ratio of addition material D, schlempe C and material D are 9:1 in schlempe C, are mixed into pot → addition chrysanthemum autumn song, wine schlempe C
Weight ratio with the total weight and distiller's yeast of expecting D is 5:1 → fermentation, distillation technique is repeated 5 times, and respectively obtains wine a, wine b, wine c, wine
D, wine e, remaining schlempe F is spare after having distilled for the last time；
(4) wine A is mixed with wine a, wine b, wine c, wine d, wine e, the wine A, wine a, wine b, wine c, wine d, wine e weight ratio be 2:
1:1:1:1:1 stores 4~8 months under the conditions of 18 DEG C~25 DEG C to get finished wine is arrived after mixing.
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| CN110564550A (en) * | 2019-10-14 | 2019-12-13 | 吴应忠 | Gastrodia elata health-preserving wine and preparation method thereof |
| CN114164073A (en) * | 2021-10-29 | 2022-03-11 | 山东姜公农业科技有限公司 | Ginger-flavored distilled liquor and preparation method thereof |
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Application publication date: 20190129 |