CN109321411A - A kind of double production technologies sampled wine of Kiwi berry - Google Patents
A kind of double production technologies sampled wine of Kiwi berry Download PDFInfo
- Publication number
- CN109321411A CN109321411A CN201811494952.8A CN201811494952A CN109321411A CN 109321411 A CN109321411 A CN 109321411A CN 201811494952 A CN201811494952 A CN 201811494952A CN 109321411 A CN109321411 A CN 109321411A
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- China
- Prior art keywords
- wine
- kiwi berry
- kiwi
- fruit
- brandy
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 70
- 235000014101 wine Nutrition 0.000 title claims abstract description 43
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 42
- 235000021028 berry Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title claims abstract description 10
- 244000298715 Actinidia chinensis Species 0.000 title 1
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 69
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 235000013532 brandy Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 16
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 8
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 244000148863 Actinidia melanandra Species 0.000 claims description 5
- 235000002242 Actinidia melanandra Nutrition 0.000 claims description 5
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 5
- 241001264786 Ceanothus spinosus Species 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 238000001914 filtration Methods 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 240000006063 Averrhoa carambola Species 0.000 abstract description 2
- 235000010082 Averrhoa carambola Nutrition 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020058 fruit brandy Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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)
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of double production technologies sampled wine of Kiwi berry comprising: cleaned Kiwi berry is crushed squeezing → separation → with fruit juice brewed fruit wine/pulp and makes brandy → disinfection and sterilization → fermentation → filtering → allotment → sterilization → storage → filtering → filling product.The present invention separates carambola juice with pulp, and fruit juice is used to brewed fruit wine, and pulp is made the best use of everything for making brandy.And selected specific barms in process of production, and dosage and fermentation time, temperature are controlled, it is added without other raw materials or additive.Resulting fruit wine fruity pleases people, and the soft harmony of taste is full succulent fruits wine, and alcoholic strength reaches 12(± 1) %vol；Resulting Chinese gooseberry fermented wine obtains colorless and transparent brandy after distilling, its alcoholic strength of kiwi fruit liquor reaches 50(± 1) %vol, realize the production of double wine product.
Description
Technical field
The present invention relates to wine product to process field, refers in particular to a kind of double production technologies sampled wine of Kiwi berry.
Background technique
Kiwi berry is a kind of nutritive value fruit abundant, vitamin C rich in, grape acid, fructose, citric acid,
Malic acid, actinidine, proteolytic enzyme, tannin pectin and the microelements such as carbohydrate and calcium, potassium, selenium, zinc, germanium and human body
Required 17 kinds of amino acid, generates a variety of antioxidants in kiwi fruit wine fermentation process, tartaric acid rich in, can abundant benefit
The vitamin and mineral contained by kiwi fruit skin portion has cleaning stomach, anti-aging, adjusts blood circulation, the prevention heart
Cranial vascular disease, improve immunity have remarkable efficacy, have to " three high " patient reduce blood pressure well, blood lipid and cholesterol work
With also having some improvement effect to confirmed fatigue.The Kiwi berry production development in China is rapid, and yield is continuously increased, and exploitation is new
Kiwi berry intensive processing product, can not only meet the diversified demand of consumption market and abundant product variety, but also be conducive to safeguard
Agriculture, rural areas and farmers interests.
It since mature Kiwi berry is easy to rot, is not easy to store, therefore utilizes the product that Kiwi berry is Raw material processing also day
Benefit increases, such as dried Chinese gooseberry, Kiwi berry drink, Yangtao wine etc..Wherein Yangtao wine is divided into again using zymotechnique system
High alcohol white wine made from the low alcohol fruit wine and use distillation technique obtained is in the majority.But current technique can only all be made substantially
The wine of single variety, and manufacture craft is complex, either needs compound other raw materials or other additive systems
At, such as " Kiwi berry brandy and technique " disclosed in Chinese patent 201110308224.5, Chinese patent
" a kind of kiwi fruit wine " disclosed in 201410533562.2 all only processes single fruit wine or brandy；For example China is specially
" brewing method of Yangtao wine " disclosed in sharp 201610090137.X joined pomegranate and participate in laminating production；For example China is specially
Disclosed in benefit 201610153751.6 " a kind of Yangtao wine production method ", filters out pulp and sediment obtains after juice carries out
Sequence production and processing, can not accomplish to make the best use of everything.
Summary of the invention
The purpose of the present invention is being improved and being innovated for disadvantage present in background technique and problem, a kind of Mi is provided
The double production technologies sampled wine of monkey peach.
The present invention the following steps are included:
1, by the broken squeezing of cleaned Kiwi berry, and the separation of fruit juice, pulp and pericarp is carried out.
2, fruit juice disinfection and sterilization is taken, barms normal fermentation is then added and obtains kiwi fruit wine stoste.
3, pulp disinfection and sterilization is taken, barms normal fermentation is then added and Kiwi berry brandy is obtained by high temperature distillation
Stoste.
4, kiwi fruit wine stoste obtained and Kiwi berry brandy stoste are filtered respectively, deployed, sterilized, stored, again
Filtering, filling product are to get kiwi fruit wine and Kiwi berry brandy.
The barms are the DV10 active dry yeasr of place of production Denmark, fermentation material per ton in one of the embodiments,
280 grams of the yeast of usage amount.
The fermentation time is 2 months in one of the embodiments, and fermentation temperature is controlled at 5-25 DEG C.
Preferably, the Kiwi berry is red heart red kiwi fruit.
The alcoholic strength of kiwi fruit wine of the present invention is 12(± 1) %vol.
The alcoholic strength of Kiwi berry brandy of the present invention is 50(± 1) %vol.
Advantages of the present invention and the utility model has the advantages that
The present invention uses specific Kiwifruit Cultivars, and when production separates carambola juice with pulp, and fruit juice is for making
Fruit wine, pulp are made the best use of everything for making brandy.And selected specific barms in process of production, and control use
Amount and fermentation time, temperature, are added without other raw materials or additive.Resulting fruit wine fruity pleases people, and the soft harmony of taste, is complete
Succulent fruits wine, alcoholic strength reach 12(± 1) %vol；Resulting Chinese gooseberry fermented wine obtains colorless and transparent white orchid after distilling
Ground, its alcoholic strength of kiwi fruit liquor reach 50(± 1) %vol, realize the production of double wine product.
Specific embodiment
It is of the invention for ease of understanding, several embodiments of the present invention are shown below.But the present invention can be with many not
With form realize, however it is not limited to embodiment described herein.On the contrary, purpose of providing these embodiments is makes to this
The disclosure of invention is more thorough and comprehensive.
Unless otherwise defined, the skill of all technical and scientific terms and technical field of the invention used herein
The normally understood meaning of art personnel is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is designed to limit the invention.
Embodiment 1:
1, by the broken squeezing of cleaned red heart red kiwi fruit, and the separation of fruit juice, pulp and pericarp is carried out.
2, fruit juice disinfection and sterilization is taken, then the DV10 active dry yeasr of 280 grams of place of production Denmark, normal fermentation is added in fruit juice per ton
2 months, fermentation temperature was controlled at 5-10 DEG C, obtained kiwi fruit wine stoste.
3, pulp disinfection and sterilization is taken, then the DV10 active dry yeasr of 280 grams of place of production Denmark, normal fermentation is added in pulp per ton
2 months, fermentation temperature control distilled to obtain Kiwi berry brandy stoste at 10-18 DEG C, then by conventional high temperature.
4, the filtering of conventional method of making liquor, allotment, sterilization, storage, again is respectively adopted in kiwi fruit wine stoste obtained
Filtering, filling product are to get kiwi fruit wine.The alcoholic strength of the kiwi fruit wine is 12%vol.
5, by Kiwi berry brandy stoste obtained be respectively adopted the filtering of conventional method of making liquor, allotment, sterilization, storage,
It refilters, filling product is to get Kiwi berry brandy.The alcoholic strength of Kiwi berry brandy is 49%vol.
Embodiment 2:
1, by the broken squeezing of cleaned red heart red kiwi fruit, and the separation of fruit juice, pulp and pericarp is carried out.
2, fruit juice disinfection and sterilization is taken, then the DV10 active dry yeasr of 280 grams of place of production Denmark, normal fermentation is added in fruit juice per ton
2 months, fermentation temperature was controlled at 15-25 DEG C, obtained kiwi fruit wine stoste.
3, pulp disinfection and sterilization is taken, then the DV10 active dry yeasr of 280 grams of place of production Denmark, normal fermentation is added in pulp per ton
2 months, fermentation temperature control distilled to obtain Kiwi berry brandy stoste at 5-12 DEG C, then by conventional high temperature.
4, the filtering of conventional method of making liquor, allotment, sterilization, storage, again is respectively adopted in kiwi fruit wine stoste obtained
Filtering, filling product are to get kiwi fruit wine.The alcoholic strength of the kiwi fruit wine is 11%vol.
5, by Kiwi berry brandy stoste obtained be respectively adopted the filtering of conventional method of making liquor, allotment, sterilization, storage,
It refilters, filling product is to get Kiwi berry brandy.The alcoholic strength of Kiwi berry brandy is 50%vol.
Embodiment 3:
1, by the broken squeezing of cleaned red heart red kiwi fruit, and the separation of fruit juice, pulp and pericarp is carried out.
2, fruit juice disinfection and sterilization is taken, then the DV10 active dry yeasr of 280 grams of place of production Denmark, normal fermentation is added in fruit juice per ton
2 months, fermentation temperature was controlled at 18-22 DEG C, obtained kiwi fruit wine stoste.
3, pulp disinfection and sterilization is taken, then the DV10 active dry yeasr of 280 grams of place of production Denmark, normal fermentation is added in pulp per ton
2 months, fermentation temperature control distilled to obtain Kiwi berry brandy stoste at 12-20 DEG C, then by conventional high temperature.
4, the filtering of conventional method of making liquor, allotment, sterilization, storage, again is respectively adopted in kiwi fruit wine stoste obtained
Filtering, filling product are to get kiwi fruit wine.The alcoholic strength of the kiwi fruit wine is 13%vol.
5, by Kiwi berry brandy stoste obtained be respectively adopted the filtering of conventional method of making liquor, allotment, sterilization, storage,
It refilters, filling product is to get Kiwi berry brandy.The alcoholic strength of Kiwi berry brandy is 51%vol.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Conception and scope is defined, and under the premise of not departing from design philosophy of the present invention, engineers and technicians are to this hair in this field
The all variations and modifications that bright technical solution is made should all fall into protection scope of the present invention, the claimed skill of the present invention
Art content, is all described in the claims.
Claims (5)
1. a kind of double production technologies sampled wine of Kiwi berry, it is characterised in that the following steps are included:
1) by the broken squeezing of cleaned Kiwi berry, and the separation of fruit juice, pulp and pericarp is carried out；
2) fruit juice disinfection and sterilization is taken, barms normal fermentation is then added and obtains kiwi fruit wine stoste；
3) pulp disinfection and sterilization is taken, barms normal fermentation is then added and Kiwi berry brandy is obtained by high temperature distillation is former
Liquid；
Kiwi fruit wine stoste obtained and Kiwi berry brandy stoste are filtered respectively 4), deployed, is sterilized, is stored, is refiltered,
Filling product is to get kiwi fruit wine and Kiwi berry brandy；
Wherein the barms are the DV10 active dry yeasr of place of production Denmark, 280 grams of the yeast of fermentation material usage amount per ton.
2. the double production technologies sampled wine of Kiwi berry according to claim 1, it is characterised in that the fermentation time is 2
Month, fermentation temperature is controlled at 5-25 DEG C.
3. the double production technologies sampled wine of Kiwi berry according to claim 1, it is characterised in that the Kiwi berry is red heart
Red kiwi fruit.
4. according to claim 1 to the double production technologies sampled wine of any Kiwi berry described in 3, it is characterised in that the Kiwi berry
The alcoholic strength of fruit wine is 12(± 1) %vol.
5. according to claim 1 to the double production technologies sampled wine of any Kiwi berry described in 3, it is characterised in that the Kiwi berry
The alcoholic strength of brandy is 50(± 1) %vol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811494952.8A CN109321411A (en) | 2018-12-07 | 2018-12-07 | A kind of double production technologies sampled wine of Kiwi berry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811494952.8A CN109321411A (en) | 2018-12-07 | 2018-12-07 | A kind of double production technologies sampled wine of Kiwi berry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109321411A true CN109321411A (en) | 2019-02-12 |
Family
ID=65256234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811494952.8A Pending CN109321411A (en) | 2018-12-07 | 2018-12-07 | A kind of double production technologies sampled wine of Kiwi berry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109321411A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN104140910A (en) * | 2014-07-24 | 2014-11-12 | 王常辉 | Brewing method for dry kiwi fruit wine |
| CN104726279A (en) * | 2015-03-27 | 2015-06-24 | 中博绿色科技股份有限公司 | Method for making dry wine by using wild kiwifruit |
| CN105647776A (en) * | 2016-04-13 | 2016-06-08 | 张新义 | Method for preparing vinegar from kiwi fruit wine |
-
2018
- 2018-12-07 CN CN201811494952.8A patent/CN109321411A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN104140910A (en) * | 2014-07-24 | 2014-11-12 | 王常辉 | Brewing method for dry kiwi fruit wine |
| CN104726279A (en) * | 2015-03-27 | 2015-06-24 | 中博绿色科技股份有限公司 | Method for making dry wine by using wild kiwifruit |
| CN105647776A (en) * | 2016-04-13 | 2016-06-08 | 张新义 | Method for preparing vinegar from kiwi fruit wine |
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Application publication date: 20190212 |