CN110029030A - A kind of pomegranate corn compound fruit wine and preparation method thereof - Google Patents
A kind of pomegranate corn compound fruit wine and preparation method thereof Download PDFInfo
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- CN110029030A CN110029030A CN201910323556.7A CN201910323556A CN110029030A CN 110029030 A CN110029030 A CN 110029030A CN 201910323556 A CN201910323556 A CN 201910323556A CN 110029030 A CN110029030 A CN 110029030A
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
The invention belongs to green agricultural product deep process technology fields, it is related to a kind of pomegranate corn compound fruit wine and preparation method thereof, raw material includes the component of following portions by weight: 60~80 parts of pomegranate fruit, 100~120 parts of corn plumule, 0.2~0.8 part of pectase, 6~16 parts of yeast liquid, 1~1.6 part of annex solution.The present invention carries out fermentation wine-making using pomegranate fruit and corn plumule as compound fruit wine raw material, the sulfur dioxide during traditional brewing fruit wine is replaced by annex solution, the active constituent wherein extracted in semen ziziphi spinosae and sophora flower has inoxidizability, the active constituent that lychee leaf, Radix Glycyrrhizae and propolis extract has bacteriostasis, it acts synergistically during the fermentation, effectively it is antibacterial and prevent the nutriments such as anthocyanidin aoxidize, with preferable antibacterial and antioxidant effect, clear, aroma of pure harmony, sour and sweet palatability, mellow pure pomegranate corn compound fruit wine are obtained.
Description
Technical field
The present invention relates to green agricultural product deep process technology field, specific field be a kind of pomegranate corn compound fruit wine and
Preparation method.
Background technique
Green agriculture is the basic concept of China's agricultural development, practices green agriculture idea of development so far, by science
Agricultural development obtains the green agricultural product of many high-quality high yields, such as green rice, green vegetables and green fruit, with
Increasing substantially for green agricultural product yield, people more focus on the deep processing of green agricultural product, green agricultural product deep processing
Not only the utilization rate of green agricultural product can be improved, but also its benefit can be made, improved green agricultural product added value, be green
The important channel of agricultural product development.
Pomegranate is resourceful in China, is one of output state of maximum pomegranate plantation in the world, the bright-coloured beautiful, battalion of pomegranate fruit
Support abundant, edible value with higher.Pomegranate edible portion accounts for 15% to 40%, and total sugar amount accounts for 11% to 16.8%, richness
Containing amino acid abundant, protein, carbohydrate, vitamin (VB1, VB2, VC, niacin etc.) and microelement (calcium, phosphorus,
Iron, potassium, zinc etc.), VC content is 1 to 2 times of apple, in addition, there is also anthocyanidin, flavones, organic acid and biologies in pomegranate
The nutriments such as alkali, they are significant to promoting health.
China is the world centre of origin of corn, and cultivation history is long, and corn is also known as fruit corn, because it is with rich
Rich nutrition, sweet tea, fresh, crisp, tender characteristic and it is deep by each stratum consumers.The sugar content 10% to 20% of corn, packet
Sucrose, glucose, maltose, fructose and melitose are included, is the nutriment that human body easily absorbs, not only sugar contains corn
Amount is high, and has the nutrients such as aminoacid protein abundant, vitamin (VB, VE, VC) and magnesium, selenium.
Pomegranate and corn are in addition to fresh food now, and deep processing is still based on fruit juice, green agricultural product pomegranate
Deep processing and its comprehensive utilization with corn are still a urgent problem, and fruit wine has unique organoleptic attribute
(such as bright, sour and sweet palatability, pleasant impression are mellow, fruity is obvious), is the development trend of fruits green agricultural product deep processing, this
Outside, addition sulfur dioxide is needed to carry out during wine fermentation antibacterial and anti-oxidant, the addition of sulfur dioxide generates one to fruit matter
Fixing is rung, and is entered human body and participated in body metabolism, the health of multiple organ is influenced, for this purpose, we have proposed a kind of pomegranate corns
Compound fruit wine and preparation method thereof.
Summary of the invention
The purpose of the present invention is to provide a kind of pomegranate corn compound fruit wines and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the invention provides the following technical scheme: a kind of pomegranate corn compound fruit wine, raw material packet
Include the component of following portions by weight:
60~80 parts of pomegranate fruit
100~120 parts of corn plumule
0.2~0.8 part of pectase
6~16 parts of yeast liquid
1~1.6 part of annex solution.
Preferably, the pomegranate preferably is selected from the one or more of pomegranate, red pomegranate and Huangshi pomegranate, the maturation of the pomegranate
Degree is eighty per cant and the above maturity.
Preferably, the yeast liquid be compound barm bacterium solution, the yeast liquid preferably be selected from CY3079 active dry yeast,
One or more of DV10 active dry yeast and juice of my pomegranate separation yeast.
Preferably, the annex solution preferably is selected from one or more of semen ziziphi spinosae, sophora flower, lychee leaf, Radix Glycyrrhizae and propolis.
Preferably, 4.0~20.0g/L of total reducing sugar of the pomegranate corn compound fruit wine, 4.0~8.0g/L of total acid, alcohol
Spend 6~16%vol.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare；
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare；
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.3~4.0, and acquisition is spare to fermenation raw liquid；
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare；
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 23~30 DEG C of fermentation temperature, 10~15d of fermentation time,
Clarification, sterilizing obtain pomegranate corn compound fruit wine.
Preferably, include the following steps:
1) is crushed semen ziziphi spinosae, sophora flower, lychee leaf, Radix Glycyrrhizae and propolis using edible pulverizer, and sieving obtains raw material powder,
It is spare；
2) the raw material powder that step 1) obtains is placed in supercritical carbon dioxide extracting kettle by, by carbon dioxide to its into
Row extraction, it is 22L/h, extracting pressure 24Mpa that carbon dioxide, which is passed through flow velocity, 40 DEG C of extraction temperature, extracts 1h, centrifuging and taking supernatant
Liquid obtains annex solution.
Compared with prior art, the beneficial effects of the present invention are: a kind of pomegranate corn compound fruit wine and preparation method thereof,
The present invention digests compound fruit wine raw material using pomegranate fruit and corn plumule as compound fruit wine raw material, by pectase,
It obtains to fermenation raw liquid, is fermented by compound barm bacterium solution to band fermenation raw liquid, be ethyl alcohol by carbohydrate fermentation, with
This replaces the sulfur dioxide during traditional brewing fruit wine by annex solution simultaneously, the work wherein extracted in semen ziziphi spinosae and sophora flower
Property ingredient there is inoxidizability, consume the oxidative components such as oxygen in fermentor, the activity that lychee leaf, Radix Glycyrrhizae and propolis extract at
Point have bacteriostasis, act synergistically during the fermentation, effectively it is antibacterial and prevent the nutriments such as anthocyanidin aoxidize, have
There is preferable antibacterial and antioxidant effect, obtains clear, aroma of pure harmony, sour and sweet palatability, mellow pure pomegranate sweet tea
Corn compound fruit wine.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
Embodiment 1: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
65 parts of pomegranate fruit, 105 parts of corn plumule, 0.4 part of pectase, 9 parts of yeast liquid, 1.2 parts of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare；
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare；
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.3, and acquisition is spare to fermenation raw liquid；
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare；
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, fermentation temperature 23, fermentation time 10d, clarifies, sterilizing,
Obtain pomegranate corn compound fruit wine.
Embodiment 2: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
60 parts of pomegranate fruit, 100 parts of corn plumule, 0.2 part of pectase, 6 parts of yeast liquid, 1 part of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare；
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare；
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.5, and acquisition is spare to fermenation raw liquid；
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare；
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 27 DEG C of fermentation temperature, fermentation time 12d, clarification is gone out
Bacterium obtains pomegranate corn compound fruit wine.
Embodiment 3: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
70 parts of pomegranate fruit, 120 parts of corn plumule, 0.6 part of pectase, 10 parts of yeast liquid, 1.3 parts of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare；
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare；
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.9, and acquisition is spare to fermenation raw liquid；
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare；
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 29 DEG C of fermentation temperature, fermentation time 14d, clarification is gone out
Bacterium obtains pomegranate corn compound fruit wine.
Embodiment 4: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
78 parts of pomegranate fruit, 110 parts of corn plumule, 0.7 part of pectase, 14 parts of yeast liquid, 1.4 parts of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare；
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare；
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 3.6, and acquisition is spare to fermenation raw liquid；
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare；
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 25 DEG C of fermentation temperature, fermentation time 13d, clarification is gone out
Bacterium obtains pomegranate corn compound fruit wine.
Embodiment 5: a kind of pomegranate corn compound fruit wine, raw material include the component of following portions by weight:
80 parts of pomegranate fruit, 115 parts of corn plumule, 0.8 part of pectase, 16 parts of yeast liquid, 1.5 parts of annex solution.
A kind of preparation method of pomegranate corn compound fruit wine, comprising the following steps:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushing juicing by, thereto plus
Enter the pectase of 2/5ths above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare；
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, thereto be added five/
The pectase of three above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare；
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose
And annex solution, pH value is adjusted to 4.0, and acquisition is spare to fermenation raw liquid；
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, obtain
Yeast liquid after activation, it is spare；
5) by step 3) obtain to adjust fermentation temperature to 28 DEG C and by step 4) in fermenation raw liquid injection fermentor
Yeast liquid, which is seeded in fermentor, after the activation of acquisition ferments, and 30 DEG C of fermentation temperature, fermentation time 15d, clarification is gone out
Bacterium obtains pomegranate corn compound fruit wine.
Test 1: the pomegranate corn prepared using saccharometer, acidometer and wine degree alcohol meter to Examples 1 to 5 is compound
The basic physical and chemical index measurement of the total reducing sugar, total acid and alcoholic strength of fruit wine, measurement result are shown in Table 1:
Test 2: to total plate count, Escherichia coli and the pathogenic bacteria of the pomegranate corn compound fruit wine of Examples 1 to 5 preparation
It is measured, measurement result is shown in Table 2；
Test 3: being measured the pomegranate corn compound fruit wine fermentation front and back anthocyanidin content of Examples 1 to 5 preparation,
The variable quantity for obtaining blue and white cellulose content, is shown in Table 3；
The basic physical and chemical index testing result of the pomegranate corn compound fruit wine of 1 Examples 1 to 5 of table preparation
Total plate count, Escherichia coli and the pathogenic bacteria detection of the pomegranate corn compound fruit wine of 2 Examples 1 to 5 of table preparation
As a result
| Total plate count CFU/g | Escherichia coli MPN/100mL | Pathogenic bacteria | |
| Embodiment 1 | ≤50 | ≤3 | It is not detected |
| Embodiment 2 | ≤50 | ≤3 | It is not detected |
| Embodiment 3 | ≤50 | ≤3 | It is not detected |
| Embodiment 4 | ≤50 | ≤3 | It is not detected |
| Embodiment 5 | ≤50 | ≤3 | It is not detected |
The variable quantity of anthocyanidin content in the pomegranate corn compound fruit wine of 3 Examples 1 to 5 of table preparation
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Anthocyanidin content slip | - 28% | - 30% | - 27% | - 22% | - 25% |
The result shows that: to the total plate count of the pomegranate corn compound fruit wine of Examples 1 to 5 preparation, Escherichia coli, cause a disease
The variable quantity of bacterium and anthocyanidin content is measured, total plate count, Escherichia coli and the pathogenic bacteria of pomegranate corn compound fruit wine
It is up to standard, and the reduction amount for the front and back anthocyanidin that ferments is respectively less than 30%, anthocyanidin in effective protection pomegranate corn compound fruit wine
Content, the sulfur dioxide during traditional brewing fruit wine is replaced by annex solution, there is preferable antibacterial and antioxidant effect,
Obtain clear, aroma of pure harmony, sour and sweet palatability, mellow pure pomegranate corn compound fruit wine.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of pomegranate corn compound fruit wine, it is characterised in that: its raw material includes the component of following portions by weight:
60~80 parts of pomegranate fruit
100~120 parts of corn plumule
0.2~0.8 part of pectase
6~16 parts of yeast liquid
1~1.6 part of annex solution.
2. a kind of pomegranate corn compound fruit wine according to claim 1, it is characterised in that: the pomegranate preferably is selected from peace stone
Pomegranate, red pomegranate and Huangshi pomegranate one or more, the maturity of the pomegranate is eighty per cant and the above maturity.
3. a kind of pomegranate corn compound fruit wine according to claim 1, it is characterised in that: the yeast liquid is mixing
Yeast liquid, the yeast liquid preferably are selected from CY3079 active dry yeast, DV10 active dry yeast and juice of my pomegranate separation yeast
Two or three.
4. a kind of pomegranate corn compound fruit wine according to claim 1, it is characterised in that: the annex solution preferably is selected from acid
One or more of jujube kernel, sophora flower, lychee leaf, Radix Glycyrrhizae and propolis.
5. a kind of pomegranate corn compound fruit wine according to claim 1, it is characterised in that: the pomegranate corn is compound
4.0~20.0g/L of total reducing sugar of fruit wine, 4.0~8.0g/L of total acid, 6~16%vol of alcoholic strength.
6. a kind of preparation method of pomegranate corn compound fruit wine, it is characterised in that: the following steps are included:
1) ascorbic acid is added into the pomegranate fruit of above-mentioned parts by weight and carries out color protection and crushes juicing by, and five are added thereto
The pectase of/bis- above-mentioned parts by weight, 45 DEG C of hydrolysis temperature, enzymolysis time 2h obtains juice of my pomegranate stoste, spare；
2) carries out crushing juicing using corn plumule of the blender to above-mentioned parts by weight, is added on 3/5ths thereto
The pectase of parts by weight is stated, 45 DEG C of hydrolysis temperature, enzymolysis time 3h obtains sweet corn juice stoste, spare；
3) the sweet corn juice stoste mixing that the juice of my pomegranate stoste and step 2) that obtains step 1) obtain, and add sucrose and add
Liquid feeding adjusts pH value to 3.3~4.0, and acquisition is spare to fermenation raw liquid；
4) 2.5% sucrose solution is added into the yeast liquid of above-mentioned parts by weight by, and 32 DEG C of constant temperature activate 20min, activated
Yeast liquid afterwards, it is spare；
5) injects what step 3) obtained in fermentor to fermenation raw liquid, adjusts fermentation temperature to 28 DEG C and obtains step 4)
Activation after yeast liquid be seeded in fermentor and ferment, 23~30 DEG C of fermentation temperature, 10~15d of fermentation time, clarification,
Sterilizing obtains pomegranate corn compound fruit wine.
7. the preparation method of annex solution according to claim 6, characterized by the following steps:
1) is crushed semen ziziphi spinosae, sophora flower, lychee leaf, Radix Glycyrrhizae and propolis using edible pulverizer, and sieving obtains raw material powder, standby
With；
2) the raw material powder that step 1) obtains is placed in supercritical carbon dioxide extracting kettle by, is extracted by carbon dioxide to it
Take, carbon dioxide be passed through flow velocity be 22L/h, extracting pressure 24Mpa, 40 DEG C of extraction temperature, extract 1h, centrifuging and taking supernatant,
Obtain annex solution.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111454801A (en) * | 2020-04-26 | 2020-07-28 | 陕西省生物农业研究所 | Pomegranate perfume and fruit jade rice wine and preparation method thereof |
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| CN103666956A (en) * | 2013-11-21 | 2014-03-26 | 陕西省科学院酶工程研究所 | Method for brewing grape-flavor sweet corn sake |
| CN104629989A (en) * | 2015-02-10 | 2015-05-20 | 宾川县绿色果品开发有限责任公司 | Pomegranate juice wine making method |
| CN106398998A (en) * | 2016-12-15 | 2017-02-15 | 广西靖西梁鹏食品有限公司 | Fructus crataegi sweet corn wine |
| CN108641847A (en) * | 2018-04-24 | 2018-10-12 | 华南理工大学 | A kind of Gentiana triflora and corn composite beverage wine and its processing method |
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- 2019-04-22 CN CN201910323556.7A patent/CN110029030A/en active Pending
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|---|---|---|---|---|
| KR20080084307A (en) * | 2007-03-16 | 2008-09-19 | 함평군 | A manufacturing method for fermented beverage of persimmon |
| CN103666956A (en) * | 2013-11-21 | 2014-03-26 | 陕西省科学院酶工程研究所 | Method for brewing grape-flavor sweet corn sake |
| CN104629989A (en) * | 2015-02-10 | 2015-05-20 | 宾川县绿色果品开发有限责任公司 | Pomegranate juice wine making method |
| CN106398998A (en) * | 2016-12-15 | 2017-02-15 | 广西靖西梁鹏食品有限公司 | Fructus crataegi sweet corn wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111454801A (en) * | 2020-04-26 | 2020-07-28 | 陕西省生物农业研究所 | Pomegranate perfume and fruit jade rice wine and preparation method thereof |
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