CN111234980A - Red date wine and fermentation brewing process - Google Patents
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- CN111234980A CN111234980A CN202010170194.5A CN202010170194A CN111234980A CN 111234980 A CN111234980 A CN 111234980A CN 202010170194 A CN202010170194 A CN 202010170194A CN 111234980 A CN111234980 A CN 111234980A
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- 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
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Abstract
The invention discloses a red date wine and a fermentation brewing process, and the formula comprises: dried red dates, mineral water, distiller's yeast, rock 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 red dates; crushing the soaked red dates by using a high-speed dispersion machine; adding crystal sugar into mineral water according to the weight parts of 90-100 parts of dried red dates, 70-80 parts of mineral water, 0.1-0.5 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 the crushed red dates into the hot sugar water, and mixing and stirring uniformly; the red date 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 when the wine enters the mouth, the brewing process is very environment-friendly and scientific, the taste is good, the wine yield is high, and the red date wine is suitable for mass production.
Description
Technical Field
The invention relates to the technical field of fruit wine, in particular to red date 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 red dates contain protein, fat, sugar, calcium, phosphorus, iron, magnesium, abundant vitamins A, B1, B2, C and other vitamins necessary for human bodies, and also contain 18 amino acids, mineral substances, carotene and the like, wherein the content of vitamin C (ascorbic acid) is 70-80 times that of grapes and apples, and the content of rutin (vitamin P) is also high.
The dry red dates adopted by the invention are food formed by drying the red dates in the sun, so that the moisture of the dry red dates is reduced, the sugar content is increased, and other original nutrient substances of the red dates are basically reserved.
Therefore, it is necessary to design a red date wine and a fermentation brewing process.
Disclosure of Invention
The invention aims to provide red date wine and a fermentation brewing process, so as to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: the red date wine comprises the following components: the wine comprises the following components in parts by weight: 90-100 parts of dried red dates, 70-80 parts of mineral water, 0.1-0.5 part of distiller's yeast, 1-5 parts of rock sugar and 5-6 parts of pure grain wine.
The fermentation brewing process of the red date 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, red dates, mineral water, distiller's yeast, rock sugar and pure grain wine are selected for later use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking the selected red dates, cleaning and soaking for later use;
2) crushing the soaked red dates by using a high-speed dispersion machine for later use;
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 red dates, 70-80 parts of mineral water, 0.1-0.5 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 the crushed red dates into the hot sugar water, and uniformly mixing and stirring for later use;
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, and extracting wine at the extraction temperature of 89 ℃ until 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 first step, the selected red dates are red and purplish red, are free from deterioration, and are not adopted due to the fact that the selected red dates are immature and low in 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 second step 1), after soaking, heat is generated through high-speed running friction, and the rotation speed is 600 revolutions per minute and the time is 10 minutes. 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 wine is collected to be colorless and transparent, and the degree is 50 degrees.
Compared with the prior art, the invention has the following beneficial effects: the red date 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 when the wine enters the mouth, the brewing process is very environment-friendly and scientific, the taste is good, the wine yield is high, and the red date 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 red date wine comprises the following components: the wine comprises the following components in parts by weight: 100 parts of dried red dates, 70 parts of mineral water, 0.5 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the red date 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;
in the first step, red dates, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, the selected red dates are red, mauve and are not used, and the red dates are not deteriorated and are not used due to immature and low sugar content; 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 the selected red dates, cleaning, and generating heat through high-speed running friction, wherein the heat is generated at 600 revolutions per minute for 10 minutes. 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 red dates by using a high-speed dispersion machine for later use;
wherein in the third step, the integral mixing comprises the following steps:
1) adding rock sugar into 100 parts of dried red dates, 70 parts of mineral water, 0.5 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine by weight, heating to 34-38 ℃, and mixing until the rock sugar is dissolved;
2) adding the crushed red dates into the hot sugar water, and uniformly mixing and stirring at the stirring speed of 60rpm for 5-10 minutes for later use;
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, and extracting wine at the extraction temperature of 89 ℃ until the extraction temperature is 98 ℃;
2) inspecting the distilled wine, and filling the qualified wine, wherein the qualified standard is that the wine is colorless and transparent, and the degree is 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 red date wine prepared by the embodiment is strong in fragrance, relatively fruity, slightly fresh and sweet in taste, environment-friendly and scientific in brewing process, good in taste and high in wine yield.
Example 2:
the red date wine comprises the following components: the wine comprises the following components in parts by weight: 100 parts of dried red dates, 80 parts of mineral water, 0.5 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the red date 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;
in the first step, red dates, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, the selected red dates are red, mauve and are not used, and the red dates are not deteriorated and are not used due to immature and low sugar content; 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 the selected red dates, cleaning, and generating heat through high-speed running friction, wherein the heat is generated at 600 revolutions per minute for 10 minutes. 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 red dates by using a high-speed dispersion machine for later use;
wherein in the third step, the integral mixing comprises the following steps:
1) adding rock sugar into 100 parts of dried red dates, 80 parts of mineral water, 0.5 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine by weight, heating to 34-38 ℃, and mixing until the rock sugar is dissolved;
2) adding the crushed red dates into the hot sugar water, and uniformly mixing and stirring at the stirring speed of 60rpm for 5-10 minutes for later use;
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, and extracting wine at the extraction temperature of 89 ℃ until the extraction temperature is 98 ℃;
2) inspecting the distilled wine, and filling the qualified wine, wherein the qualified standard is that the wine is colorless and transparent, and the degree is 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 red date wine prepared by the embodiment has the advantages of harmonious and reflective aroma and fruity aroma, soft and fresh taste, very environment-friendly and scientific wine brewing process, good mouthfeel and high wine yield.
Example 3:
the red date wine comprises the following components: the wine comprises the following components in parts by weight: 100 parts of dried red dates, 85 parts of mineral water, 0.5 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine.
The fermentation brewing process of the red date 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;
in the first step, red dates, mineral water, distiller's yeast, rock sugar and pure grain wine are selected, the selected red dates are red, mauve and are not used, and the red dates are not deteriorated and are not used due to immature and low sugar content; 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 the selected red dates, cleaning, and generating heat through high-speed running friction, wherein the heat is generated at 600 revolutions per minute for 10 minutes. 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 red dates by using a high-speed dispersion machine for later use;
wherein in the third step, the integral mixing comprises the following steps:
1) adding rock sugar into 100 parts of dried red dates, 85 parts of mineral water, 0.5 part of distiller's yeast, 1 part of rock sugar and 5 parts of pure grain wine by weight, heating to 34-38 ℃, and mixing until the rock sugar is dissolved;
2) adding the crushed red dates into the hot sugar water, and uniformly mixing and stirring at the stirring speed of 60rpm for 5-10 minutes for later use;
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, and extracting wine at the extraction temperature of 89 ℃ until the extraction temperature is 98 ℃;
2) inspecting the distilled wine, and filling the qualified wine, wherein the qualified standard is that the wine is colorless and transparent, and the degree is 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 red date wine obtained in the embodiment is strong in fruit aroma, slightly light in wine aroma, fresh and sweet in taste, tasty in mouth and cheerful, environment-friendly and scientific in wine making process, good in taste and high in wine yield.
Based on the above, the red date wine has the advantages that the red date wine is simple in formula material, convenient to select raw materials, free of any pigment and preservative, and capable of keeping the unique strong fragrance of red dates by adopting special equipment and the pressure and temperature generated by self fermentation; the wine is mellow and has the unique taste of red dates, 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 red date wine comprises the following components: dried red date, mineral water, distiller's yeast, crystal sugar and pure grain wine, its characterized in that: the weight parts of the components are respectively as follows: 90-100 parts of dried red dates, 70-80 parts of mineral water, 0.1-0.5 part of distiller's yeast, 1-5 parts of rock sugar and 5-6 parts of pure grain wine.
2. The fermentation brewing process of the red date 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, red dates, mineral water, distiller's yeast, rock sugar and pure grain wine are selected for later use;
wherein in the second step, the soaking and smashing comprises the following steps:
1) soaking the selected red dates, cleaning and soaking for later use;
2) crushing the soaked red dates by using a high-speed dispersion machine for later use;
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 red dates, 70-80 parts of mineral water, 0.1-0.5 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 the crushed red dates into the hot sugar water, and uniformly mixing and stirring for later use;
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, and extracting wine at the extraction temperature of 89 ℃ until 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 red date 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 the red date wine according to claim 2, characterized in that: in the first step, the selected red dates are red and purplish red, are free from deterioration, are not used due to immature and 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.
5. The fermentation brewing process of the red date wine according to claim 2, characterized in that: in the second step 1), after soaking, heat is generated by high-speed running friction, and the rotation speed is 600 revolutions per minute and the time is 10 minutes. 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 the red date wine according to claim 2, characterized in that: 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 the red date wine according to claim 2, characterized in that: 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 the red date wine according to claim 2, characterized in that: in the step five 2), the qualified standard is that the wine is collected to be colorless and transparent, and the alcohol content is 50 degrees.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111876284A (en) * | 2020-08-17 | 2020-11-03 | 抚州市临川区米谷酒坊 | Process for making wine from grain wine without adding fruit flavor |
| CN113373015A (en) * | 2021-07-07 | 2021-09-10 | 贵州洪申酒业有限公司 | Dendrobium health wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101045896A (en) * | 2007-04-24 | 2007-10-03 | 北京市科威华食品工程技术有限公司 | Red date fruit wine, red date liquor and their prepn process |
| CN105238656A (en) * | 2015-11-25 | 2016-01-13 | 湖南新丰果业有限公司 | Production process for brewing soaked red jujube wines |
| CN107841422A (en) * | 2017-12-26 | 2018-03-27 | 虞新元 | A kind of jujube Spirit and its production technology |
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2020
- 2020-03-12 CN CN202010170194.5A patent/CN111234980A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101045896A (en) * | 2007-04-24 | 2007-10-03 | 北京市科威华食品工程技术有限公司 | Red date fruit wine, red date liquor and their prepn process |
| CN105238656A (en) * | 2015-11-25 | 2016-01-13 | 湖南新丰果业有限公司 | Production process for brewing soaked red jujube wines |
| CN107841422A (en) * | 2017-12-26 | 2018-03-27 | 虞新元 | A kind of jujube Spirit and its production technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111876284A (en) * | 2020-08-17 | 2020-11-03 | 抚州市临川区米谷酒坊 | Process for making wine from grain wine without adding fruit flavor |
| CN113373015A (en) * | 2021-07-07 | 2021-09-10 | 贵州洪申酒业有限公司 | Dendrobium health wine |
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