CN111117826A - Wolfberry fruit wine and fermentation brewing process - Google Patents
Wolfberry fruit wine and fermentation brewing process Download PDFInfo
- Publication number
- CN111117826A CN111117826A CN202010073858.6A CN202010073858A CN111117826A CN 111117826 A CN111117826 A CN 111117826A CN 202010073858 A CN202010073858 A CN 202010073858A CN 111117826 A CN111117826 A CN 111117826A
- Authority
- CN
- China
- Prior art keywords
- wine
- parts
- fermentation
- medlar
- following
- 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
Images
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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a medlar wine and a fermentation brewing process, the formula comprises: dried fructus Lycii, mineral water, distiller's yeast, crystal sugar and pure grain wine; the fermentation brewing process comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation; soaking and cleaning selected medlar; crushing the soaked fructus Lycii with a high-speed dispersion machine; adding crystal sugar into mineral water according to the weight parts of 90-100 parts of dried medlar, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of crystal sugar and 5-6 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved; adding crushed fructus Lycii into the hot syrup, mixing and stirring; the medlar wine and the fermentation brewing process have the advantages that the wine aroma and the fruit aroma are mutually reflected, the taste is fresh and sweet, the fragrance is generated by teeth and cheeks when people enter the mouth, the brewing process is very environment-friendly and scientific, the taste is good, the wine yield is high, and the medlar wine is suitable for mass production.
Description
Technical Field
The invention relates to the technical field of fruit wine, in particular to medlar wine and a fermentation brewing process.
Background
The wine contains fruit flavor and alcohol, and is prepared by fermenting fruit sugar with yeast. Therefore, the fruit wine is often brewed for drinking by people at home. Such as plum wine, waxberry wine, kiwi wine, etc. Because the fruit skins have some wild yeasts and some cane sugar, the fruit skins can have some fermentation effects without adding additional yeasts, but the traditional folk wine making method is time-consuming in a short time and easy to pollute.
The medlar contains rich medlar polysaccharide, fat, protein, free amino acid, taurine, betaine, vitamin B1, B2 and E, C, particularly has high carotenoid content, in addition, a large amount of mineral elements such as potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, selenium and the like are also contained, the content of crude fat in medlar kernels is 13.75 percent, the content of crude protein is 22.42 percent, the crude medlar seed oil contains 77.28 percent of linoleic acid, 0.24mg/kg of β -carotene, 0.06mg/kg of vitamin E211.00 mg/kg of selenium and 92NU/ml of SOD.
The dry medlar adopted by the invention is food formed by drying medlar in the sun, so that the moisture of the dry medlar is reduced, the sugar content is increased, and other original nutrient substances of the medlar are basically reserved.
Therefore, it is necessary to design a wolfberry wine and a fermentation brewing process.
Disclosure of Invention
The invention aims to provide a medlar wine and a fermentation brewing process, which aim to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: the wolfberry fruit wine comprises the following components: the wine comprises the following components in parts by weight: 90-100 parts of dry medlar, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of rock candy and 5-6 parts of pure grain wine.
The fermentation brewing process of the medlar wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation;
wherein, in the first step, medlar, mineral water, distiller's yeast, rock sugar and pure grain wine are selected for standby use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking the selected fructus Lycii, and cleaning;
2) crushing the soaked fructus Lycii with a high-speed dispersion machine;
wherein in the third step, the integral mixing comprises the following steps:
1) adding crystal sugar into mineral water according to the weight parts of 90-100 parts of dried medlar, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of crystal sugar and 5-6 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved;
2) adding crushed fructus Lycii into the hot syrup, mixing and stirring;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly;
2) then adding the mixture into a fermentation tank for fermentation for 40-60 days,
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the liquor qualified through inspection;
and in the sixth step, the tail wine which is extracted at 26 degrees is kept in a pot for secondary fermentation.
According to the technical scheme, sorghum, rice, sticky rice, corn and wheat are selected as main wine brewing raw materials of the pure grain wine, the grains are full, dry, less in impurity and free of mildew, strict grading impurity removal is carried out, the sorghum is crushed into 4-6 sections, the largest grains of the corn are not more than 0.2mm, the sticky rice and the rice are crushed into 2-4 sections, and the wheat is peeled.
According to the technical scheme, in the step one, the selected wolfberry fruits are red, purple or white, the wolfberry fruits without deterioration phenomena are immature, and the green and green fruits are not adopted and have low sugar content; foreign impurities are removed, the container is filled with a leakproof stainless steel container, and a plastic barrel, a bag or an ironware is forbidden to be used.
According to the technical scheme, in the step two 1), after soaking, heat is generated through high-speed operation friction, and 120O turns per minute for half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
According to the technical scheme, in the step three 2), the stirring speed is 50-80rpm, and the stirring time is 5-10 minutes.
According to the technical scheme, in the step four 1), the stirring speed is 30-50rpm, and the stirring time is 2-3 minutes.
According to the technical scheme, in the step five 2), the qualified standard is that the alcohol degree of the extracted alcohol is 50 degrees.
Compared with the prior art, the invention has the following beneficial effects: the medlar wine and the fermentation brewing process have the advantages that the wine aroma and the fruit aroma are mutually reflected, the taste is fresh and sweet, the fragrance is generated by teeth and cheeks when people enter the mouth, the brewing process is very environment-friendly and scientific, the taste is good, the wine yield is high, and the medlar wine is suitable for mass production.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution:
example 1:
the wolfberry fruit wine comprises the following components: the wine comprises the following components in parts by weight: 100 parts of dried medlar, 250 parts of mineral water, 1 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the medlar wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation;
wherein in the first step, a plurality of medlar, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, the selected medlar is red, mauve, purple or white, the medlar without deterioration phenomenon, the green and green fruits are not mature, and the medlar with low sugar content is not adopted; removing foreign matters, filling the foreign matters in a leakproof stainless steel container, and forbidding using a plastic barrel, a bag or an ironware for later use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking fructus Lycii, cleaning, and generating heat by high-speed rotation friction, wherein the rotation speed is 120O/min for half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
2) Crushing the soaked fructus Lycii with a high-speed dispersion machine;
wherein in the third step, the integral mixing comprises the following steps:
1) adding crystal sugar into mineral water according to the weight parts of 100 parts of dried medlar, 250 parts of mineral water, 1 part of distiller's yeast, 1 part of crystal sugar and 5 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved;
2) adding the crushed fructus Lycii into the hot syrup, mixing and stirring uniformly at 60rpm for 5-10 min;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly at the stirring speed of 40rpm for 3 minutes;
2) adding the mixture into a fermentation tank, and fermenting for 50 days;
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the qualified liquor, wherein the qualified liquor is obtained by 50 degrees;
and in the sixth step, the tail wine which is extracted at 26 degrees is kept in a pot for secondary fermentation.
Wherein, the pure grain wine selects sorghum, rice, sticky rice, corn and wheat as main wine brewing raw materials, the grains are full, dry, few in impurities and free of mildew, the sorghum is crushed into 4-6 petals through strict grading impurity removal, the largest grain of the corn is not more than 0.2mm, the sticky rice and the rice are crushed into 2-4 petals, and the wheat is peeled.
The wolfberry fruit wine prepared by the embodiment is strong in wine aroma, very fruity, slightly fresh and sweet in taste, environment-friendly and scientific in wine brewing process, good in taste and high in wine yield.
Example 2:
the wolfberry fruit wine comprises the following components: the wine comprises the following components in parts by weight: 100 parts of dried medlar, 300 parts of mineral water, 1 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the medlar wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation;
wherein in the first step, a plurality of medlar, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, the selected medlar is red, mauve, purple or white, the medlar without deterioration phenomenon, the green and green fruits are not mature, and the medlar with low sugar content is not adopted; removing foreign matters, filling the foreign matters in a leakproof stainless steel container, and forbidding using a plastic barrel, a bag or an ironware for later use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking fructus Lycii, cleaning, and generating heat by high-speed rotation friction, wherein the rotation speed is 120O/min for half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
2) Crushing the soaked fructus Lycii with a high-speed dispersion machine;
wherein in the third step, the integral mixing comprises the following steps:
1) adding crystal sugar into mineral water according to the weight parts of 100 parts of dried medlar, 300 parts of mineral water, 1 part of distiller's yeast, 1 part of crystal sugar and 5 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved;
2) adding the crushed fructus Lycii into the hot syrup, mixing and stirring uniformly at 60rpm for 5-10 min;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly at the stirring speed of 40rpm for 3 minutes;
2) adding the mixture into a fermentation tank, and fermenting for 50 days;
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the qualified liquor, wherein the qualified liquor is obtained by 50 degrees;
and in the sixth step, the tail wine which is extracted at 26 degrees is kept in a pot for secondary fermentation.
Wherein, the pure grain wine selects sorghum, rice, sticky rice, corn and wheat as main wine brewing raw materials, the grains are full, dry, few in impurities and free of mildew, the sorghum is crushed into 4-6 petals through strict grading impurity removal, the largest grain of the corn is not more than 0.2mm, the sticky rice and the rice are crushed into 2-4 petals, and the wheat is peeled.
The medlar wine prepared by the embodiment has the aroma of wine and the aroma of fruit in harmony, is soft and sweet in taste, has very environment-friendly and scientific wine brewing process, good taste and high wine yield.
Example 3:
the wolfberry fruit wine comprises the following components: the wine comprises the following components in parts by weight: 100 parts of dried medlar, 350 parts of mineral water, 1 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the medlar wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation;
wherein in the first step, a plurality of medlar, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, the selected medlar is red, mauve, purple or white, the medlar without deterioration phenomenon, the green and green fruits are not mature, and the medlar with low sugar content is not adopted; removing foreign matters, filling the foreign matters in a leakproof stainless steel container, and forbidding using a plastic barrel, a bag or an ironware for later use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking fructus Lycii, cleaning, and generating heat by high-speed rotation friction, wherein the rotation speed is 120O/min for half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
2) Crushing the soaked fructus Lycii with a high-speed dispersion machine;
wherein in the third step, the integral mixing comprises the following steps:
1) adding crystal sugar into 100 parts of dried fructus Lycii, 350 parts of mineral water, 1 part of distiller's yeast, 1 part of crystal sugar and 5 parts of pure grain wine by weight, heating to 34-38 deg.C, and mixing until crystal sugar is dissolved;
2) adding the crushed fructus Lycii into the hot syrup, mixing and stirring uniformly at 60rpm for 5-10 min;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly at the stirring speed of 40rpm for 3 minutes;
2) adding the mixture into a fermentation tank, and fermenting for 50 days;
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the qualified liquor, wherein the qualified liquor is obtained by 50 degrees;
and in the sixth step, the tail wine which is extracted at 26 degrees is kept in a pot for secondary fermentation.
Wherein, the pure grain wine selects sorghum, rice, sticky rice, corn and wheat as main wine brewing raw materials, the grains are full, dry, few in impurities and free of mildew, the sorghum is crushed into 4-6 petals through strict grading impurity removal, the largest grain of the corn is not more than 0.2mm, the sticky rice and the rice are crushed into 2-4 petals, and the wheat is peeled.
The wolfberry fruit wine obtained in the embodiment is rich in fruit aroma, slightly light in wine aroma, fresh and sweet in taste, tasty in mouth and cheerful, very environment-friendly and scientific in wine brewing process, good in taste and high in wine yield.
Based on the above, the medlar wine has the advantages that the medlar wine has simpler formula materials, is convenient to select raw materials, does not need to add any pigment or preservative, adopts special equipment, and keeps the unique thick fragrance of medlar due to the pressure and temperature generated by self fermentation; the wine is mellow and has unique taste of the medlar, which is the unique point of the invention.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The wolfberry fruit wine comprises the following components: dried medlar, mineral water, distiller's yeast, rock sugar and pure grain wine, which is characterized in that: the weight parts of the components are respectively as follows: 90-100 parts of dry medlar, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of rock candy and 5-6 parts of pure grain wine.
2. The fermentation brewing process of the medlar wine comprises the following steps of firstly, selecting raw materials; step two, soaking and smashing; step three, integrally mixing; step four, filling and fermenting; step five, distilling and checking; step six, secondary fermentation; the method is characterized in that:
wherein, in the first step, medlar, mineral water, distiller's yeast, rock sugar and pure grain wine are selected for standby use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking the selected fructus Lycii, and cleaning;
2) crushing the soaked fructus Lycii with a high-speed dispersion machine;
wherein in the third step, the integral mixing comprises the following steps:
1) adding crystal sugar into mineral water according to the weight parts of 90-100 parts of dried medlar, 250-350 parts of mineral water, 0.5-1 part of distiller's yeast, 1-5 parts of crystal sugar and 5-6 parts of pure grain wine, heating to 34-38 ℃, and mixing until the crystal sugar is dissolved;
2) adding crushed fructus Lycii into the hot syrup, mixing and stirring;
wherein in the fourth step, the irrigation fermentation comprises the following steps:
1) adding distiller's yeast into the mixture, mixing and stirring uniformly;
2) then adding the mixture into a fermentation tank for fermentation for 40-60 days,
during this time, temperature and pressure are of concern. The optimal temperature is 34-38 deg.C, the temperature is high, the distiller's yeast is burnt out, and the temperature is below 18 deg.C, so that it is not fermented. The most suitable pressure is 4.5-5Kg, the pressure is high, and the equipment cannot bear the pressure; the pressure is low, the fermentation is not carried out, the ideal effect is not achieved, and the wine yield is influenced.
Wherein in the fifth step, the distillation inspection comprises the following steps:
1) distilling the fermented mixture by using distillation equipment, wherein the liquor is produced at the extraction temperature of 88 ℃, and the extraction temperature is 98 ℃;
2) inspecting the distilled liquor, and filling the liquor qualified through inspection;
and in the sixth step, the tail wine which is extracted at 26 degrees is kept in a pot for secondary fermentation.
3. The wolfberry wine of claim 1, wherein: the pure grain wine is prepared by selecting sorghum, rice, sticky rice, corn and wheat as main wine brewing raw materials, and has the advantages of full particles, dryness, less impurities and no mildew, strictly grading and removing impurities, crushing the sorghum into 4-6 petals, crushing the largest corn particles to be not more than 0.2mm, crushing the sticky rice and the rice into 2-4 petals, and crushing the wheat into peels.
4. The fermentation brewing process of wolfberry wine as claimed in claim 2, which is characterized by comprising the following steps: in the first step, the selected wolfberry fruits are red, purple or white, the wolfberry fruits without deterioration phenomenon are immature, green and green fruits are not adopted, and the wolfberry fruits with low sugar content are not adopted; foreign impurities are removed, the container is filled with a leakproof stainless steel container, and a plastic barrel, a bag or an ironware is forbidden to be used.
5. The fermentation brewing process of wolfberry wine as claimed in claim 2, which is characterized by comprising the following steps: in the second step 1), after soaking, heat is generated through high-speed operation friction, and 120O/min rotation is only needed for half an hour. The soaking temperature and time are determined according to seasons and weather, and the weather is good, the temperature is high, and the time is short.
6. The fermentation brewing process of wolfberry wine as claimed in claim 2, which is characterized by comprising the following steps: in the third step 2), the stirring speed is 50-80rpm, and the stirring time is 5-10 minutes.
7. The fermentation brewing process of wolfberry wine as claimed in claim 2, which is characterized by comprising the following steps: in the step four 1), the stirring speed is 30-50rpm, and the stirring time is 2-3 minutes.
8. The fermentation brewing process of wolfberry wine as claimed in claim 2, which is characterized by comprising the following steps: in the step five 2), the qualified standard is that the alcohol content of the collected alcohol is 50 degrees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010073858.6A CN111117826A (en) | 2020-01-22 | 2020-01-22 | Wolfberry fruit wine and fermentation brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010073858.6A CN111117826A (en) | 2020-01-22 | 2020-01-22 | Wolfberry fruit wine and fermentation brewing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111117826A true CN111117826A (en) | 2020-05-08 |
Family
ID=70491717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010073858.6A Pending CN111117826A (en) | 2020-01-22 | 2020-01-22 | Wolfberry fruit wine and fermentation brewing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111117826A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1417317A (en) * | 2002-10-30 | 2003-05-14 | 胡博然 | Wolfberry fruit grappa and its making process |
| KR20040088147A (en) * | 2003-04-09 | 2004-10-16 | 강영순 | Extraction method of lycium chinense mill |
| CN1782064A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry fruit brandy |
| CN102229876A (en) * | 2011-07-02 | 2011-11-02 | 铁岭鑫源酒厂 | Preparation method of wolfberry fruit nutritious health-care wine |
| CN102453650A (en) * | 2010-10-29 | 2012-05-16 | 江西江中食品有限责任公司 | Chinese wolfberry fruit white spirit and brewing method thereof |
-
2020
- 2020-01-22 CN CN202010073858.6A patent/CN111117826A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1417317A (en) * | 2002-10-30 | 2003-05-14 | 胡博然 | Wolfberry fruit grappa and its making process |
| KR20040088147A (en) * | 2003-04-09 | 2004-10-16 | 강영순 | Extraction method of lycium chinense mill |
| CN1782064A (en) * | 2004-11-29 | 2006-06-07 | 钟虹光 | Brewing method for Chinese wolfberry fruit brandy |
| CN102453650A (en) * | 2010-10-29 | 2012-05-16 | 江西江中食品有限责任公司 | Chinese wolfberry fruit white spirit and brewing method thereof |
| CN102229876A (en) * | 2011-07-02 | 2011-11-02 | 铁岭鑫源酒厂 | Preparation method of wolfberry fruit nutritious health-care wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN102776098A (en) | Kiwifruit wine and method for brewing same | |
| CN102816670B (en) | Method for preparing Rui chang yam white wine | |
| CN108570392B (en) | Production method of high-yield energy-saving peach distilled liquor | |
| CN103103067B (en) | Production method of ice date wine | |
| CN106754172A (en) | A kind of production technology of fruit flavoured type spirit | |
| CN102978098B (en) | Production method of highland barley vinegar | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN101580786A (en) | Method for preparing snow pear wine | |
| CN103114016A (en) | Method for preparing nutrient-rich full juice fermented jujube wine | |
| CN104893896A (en) | Hovenia acerba wine and preparation method thereof | |
| CN111234980A (en) | Red date wine and fermentation brewing process | |
| CN105602806A (en) | Olive wine and preparation method thereof | |
| CN111088136B (en) | Black date juice wine and preparation method thereof | |
| KR100198094B1 (en) | Preparation of apple-containing red pepper paste | |
| CN111117826A (en) | Wolfberry fruit wine and fermentation brewing process | |
| CN111205950A (en) | Mulberry wine and fermentation brewing process | |
| CN103351971A (en) | Method for brewing nanguo pear wine | |
| CN108949428B (en) | Process for making fruit wine | |
| KR100467526B1 (en) | Lactic Acid Bacteria sikhe and manufacturing process | |
| CN111826249A (en) | Solid-state fermentation black date distilled liquor and preparation method thereof | |
| CN110791401A (en) | Preparation method of mixed fruity glutinous rice wine | |
| KR101039557B1 (en) | Method for preparing brewed alcoholic beverage of pumpkin marine algae | |
| CN110760398A (en) | Raw material formula and production method of bio-mineral liquid nitraria tangutorum bobr beer | |
| CN105482946A (en) | Preparation method for potato wine and potato wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200508 |