CN112029623A - Apple wine making method - Google Patents
Apple wine making method Download PDFInfo
- Publication number
- CN112029623A CN112029623A CN202011098294.8A CN202011098294A CN112029623A CN 112029623 A CN112029623 A CN 112029623A CN 202011098294 A CN202011098294 A CN 202011098294A CN 112029623 A CN112029623 A CN 112029623A
- Authority
- CN
- China
- Prior art keywords
- product
- yeast
- temperature
- days
- distiller
- 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
- 238000011514 vinification Methods 0.000 title description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 235000019987 cider Nutrition 0.000 claims abstract description 44
- 238000001914 filtration Methods 0.000 claims abstract description 34
- 230000032683 aging Effects 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 238000001556 precipitation Methods 0.000 claims abstract description 22
- 239000012452 mother liquor Substances 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 238000007605 air drying Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 241000220225 Malus Species 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 16
- 239000012528 membrane Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 235000021016 apples Nutrition 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 6
- 241000255789 Bombyx mori Species 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 230000001939 inductive effect Effects 0.000 claims description 5
- 239000012716 precipitator Substances 0.000 claims description 5
- 235000019614 sour taste Nutrition 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 235000014101 wine Nutrition 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000015040 sparkling wine Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000020030 perry Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000020354 squash Nutrition 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of cider, which comprises the following steps: 1) cleaning fructus Mali Pumilae, and air drying to obtain product A; 2) removing core and black core from product A to obtain product B; 3) crushing the product B to obtain a product C; 4) putting product C into fermentation tank, standing, adding activated yeast fermentation broth, and standing to obtain product D; 5) adding water, white sugar, distiller's yeast and distiller's yeast mother liquor into product D, performing primary anaerobic fermentation, and performing secondary anaerobic fermentation at high temperature for 18 days to obtain product E; 6) cooling the product E, fermenting at low temperature for 60 days until no bubbles are generated on the 7 th day, and finishing fermentation to obtain a product F; 7) and recovering the product F to normal temperature, and then sequentially carrying out primary aging, filtering, standing, deslagging, precipitation, primary fine filtering, secondary aging, low-temperature precipitation, secondary fine filtering and tertiary aging to obtain the finished cider. The cider prepared by the invention has the characteristics of long storage period and capability of prolonging the retention time of mouthfeel and taste.
Description
Technical Field
The invention relates to a method for making wine, in particular to a method for making cider wine.
Background
Cider is an alcoholic beverage prepared by fermenting pure fruit juice. In addition to cider, there are also perry, peach wine or other fruit wines. The cider wine has low alcohol content, about 2-8.5%.
Fermented cider is also called hard cider in the united states and cider in britain, france, australia, etc. Ciders can be classified into fermented ciders, sparkling wines, cordials and the like according to the processing method and the characteristics of products. The fermented apple wine is brewed by using apple juice zymophyte. Sparkling wine is cider containing carbon dioxide, also called happoshu. The liqueur is generally prepared by soaking fruits in edible alcohol or mixing with fruit juice.
The cider on the market at present has the main problems of short storage period and serious reduction of mouthfeel and taste after long-time storage.
Disclosure of Invention
The invention aims to provide a method for making apple wine. The cider prepared by the invention has the characteristics of long storage period and capability of prolonging the retention time of mouthfeel and taste.
The technical scheme of the invention is as follows: a preparation method of cider comprises the following steps:
1) cleaning apple, and air drying to obtain product A;
2) removing core and black core from product A to obtain product B;
3) crushing the product B to obtain a product C;
4) putting the product C into a fermentation tank, standing for 5-7h, adding 1 ‰ of activated yeast fermentation broth, and standing for 3h to obtain product D;
5) adding water, white sugar, distiller's yeast and distiller's yeast mother liquor into product D, performing primary anaerobic fermentation, and performing high temperature secondary anaerobic fermentation for 18 days when silkworm food sound can be heard and light soy sauce sour taste is smelled to obtain product E;
6) cooling the product E, fermenting at low temperature for 60 days until no bubbles are generated on the 7 th day, and finishing fermentation to obtain a product F;
7) and recovering the product F to normal temperature, and then sequentially carrying out primary aging, filtering, standing, deslagging, precipitation, primary fine filtering, secondary aging, low-temperature precipitation, secondary fine filtering and tertiary aging to obtain the finished cider.
In the preparation method of the cider, the apple is selected from the varieties with high sugar content, moderate acidity, compact pulp, no chapped peel and moderate and late maturity.
In the preparation method of the cider, in the step 1), the apples are firstly poured into light salt water with the salt content of 5 per mill for soaking for 2 hours, and then are washed clean by clear water.
According to the preparation method of the apple wine, the apple, the water, the white granulated sugar, the distiller's yeast and the distiller's yeast mother liquor are mixed in a ratio of 100: 80: 30: 6: 20.
in the preparation method of the cider, the temperature of the primary anaerobic fermentation is 20-28 ℃, and the temperature of the secondary anaerobic fermentation is 35-38 ℃.
In the preparation method of the cider, the secondary anaerobic fermentation period is carried out, and the cider is stirred every three days.
In the preparation method of the cider, the low-temperature fermentation temperature is 7-10 ℃.
In the preparation method of the cider, the primary aging time in the step 7) is 30 days; the filtration is carried out by adopting a filter membrane of 80-200 meshes; the standing time is 20 days; the deslagging is carried out by adopting a 500-2000-mesh filter membrane; the precipitation is carried out for 15 days after a precipitator is added; the primary fine filtration and the secondary fine filtration are carried out by adopting a fiber membrane filter; the secondary aging time is 60 days; the low-temperature precipitation time is 7 days, and the temperature is 5-8 ℃; the three-time aging time is 20 days.
In the preparation method of the cider, the distiller's yeast is prepared by adopting distiller's yeast to culture, inducing by ultraviolet rays and then preparing the distiller's yeast according to a white spirit yeast preparation process; the yeast mother liquor is prepared by adding 5 per mill of sugar water into yeast and fermenting for 24 h.
The invention has the advantages of
According to the invention, the storage time of the cider is greatly prolonged by fermenting the distiller's yeast and the yeast and matching with a high-low temperature fermentation process, and the taste and flavor of the cider are not obviously reduced after the cider is stored for a long time.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Examples of the invention
Example 1, a method for making cider, comprising the steps of:
1) cleaning apple, and air drying to obtain product A;
2) removing core and black core from product A to obtain product B;
3) crushing the product B to obtain a product C;
4) putting the product C into a fermentation tank, standing for 6h, adding 1 ‰ of activated yeast fermentation broth, and standing for 3h to obtain product D;
5) adding water, white sugar, distiller's yeast and distiller's yeast mother liquor into product D, performing primary anaerobic fermentation, and performing high temperature secondary anaerobic fermentation for 18 days when silkworm food sound can be heard and light soy sauce sour taste is smelled to obtain product E;
6) cooling the product E, fermenting at low temperature for 60 days until no bubbles are generated on the 7 th day, and finishing fermentation to obtain a product F;
7) and recovering the product F to normal temperature, and then sequentially carrying out primary aging, filtering, standing, deslagging, precipitation, primary fine filtering, secondary aging, low-temperature precipitation, secondary fine filtering and tertiary aging to obtain the finished cider.
The apple is selected from the varieties with high sugar content, moderate acidity, compact pulp, no chapped peel, medium and late maturity.
The step 1) is to firstly pour the apples into light salt water with the salt content of 5 per mill for soaking for 2 hours, and then clean the apples by using clean water.
The apple, the water, the white granulated sugar, the distiller's yeast and the distiller's yeast mother liquor are mixed in a proportion of 100: 80: 30: 6: 20.
the temperature of the primary anaerobic fermentation is 24 ℃, and the temperature of the secondary anaerobic fermentation is 36.5 ℃.
And during the secondary anaerobic fermentation period, stirring once every three days.
The temperature of the low-temperature fermentation is 8 ℃.
Step 7), the time of the primary aging is 30 days; the filtration is carried out by adopting a filter membrane of 80-200 meshes; the standing time is 20 days; the deslagging is carried out by adopting a 500-2000-mesh filter membrane; the precipitation is carried out for 15 days after a precipitator is added; the primary fine filtration and the secondary fine filtration are carried out by adopting a fiber membrane filter; the secondary aging time is 60 days; the low-temperature precipitation time is 7 days, and the temperature is 5-8 ℃; the three-time aging time is 20 days.
The distiller's yeast is prepared by firstly adopting distiller's yeast to culture and inducing by ultraviolet rays according to a white spirit yeast preparation process; the yeast mother liquor is prepared by adding 5 per mill of sugar water into yeast and fermenting for 24 h.
Example 2, a method for making cider, comprising the steps of:
1) cleaning apple, and air drying to obtain product A;
2) removing core and black core from product A to obtain product B;
3) crushing the product B to obtain a product C;
4) putting the product C into a fermentation tank, standing for 5h, adding 1 ‰ of activated yeast fermentation broth, and standing for 3h to obtain product D;
5) adding water, white sugar, distiller's yeast and distiller's yeast mother liquor into product D, performing primary anaerobic fermentation, and performing high temperature secondary anaerobic fermentation for 18 days when silkworm food sound can be heard and light soy sauce sour taste is smelled to obtain product E;
6) cooling the product E, fermenting at low temperature for 60 days until no bubbles are generated on the 7 th day, and finishing fermentation to obtain a product F;
7) and recovering the product F to normal temperature, and then sequentially carrying out primary aging, filtering, standing, deslagging, precipitation, primary fine filtering, secondary aging, low-temperature precipitation, secondary fine filtering and tertiary aging to obtain the finished cider.
The apple is selected from the varieties with high sugar content, moderate acidity, compact pulp, no chapped peel, medium and late maturity.
The step 1) is to firstly pour the apples into light salt water with the salt content of 5 per mill for soaking for 2 hours, and then clean the apples by using clean water.
The apple, the water, the white granulated sugar, the distiller's yeast and the distiller's yeast mother liquor are mixed in a proportion of 100: 80: 30: 6: 20.
the temperature of the primary anaerobic fermentation is 20 ℃, and the temperature of the secondary anaerobic fermentation is 35 ℃.
And during the secondary anaerobic fermentation period, stirring once every three days.
The temperature of the low-temperature fermentation is 7 ℃.
Step 7), the time of the primary aging is 30 days; the filtration is carried out by adopting a filter membrane of 80-200 meshes; the standing time is 20 days; the deslagging is carried out by adopting a 500-2000-mesh filter membrane; the precipitation is carried out for 15 days after a precipitator is added; the primary fine filtration and the secondary fine filtration are carried out by adopting a fiber membrane filter; the secondary aging time is 60 days; the low-temperature precipitation time is 7 days, and the temperature is 5-8 ℃; the three-time aging time is 20 days.
The distiller's yeast is prepared by firstly adopting distiller's yeast to culture and inducing by ultraviolet rays according to a white spirit yeast preparation process; the yeast mother liquor is prepared by adding 5 per mill of sugar water into yeast and fermenting for 24 h.
Example 3, a method for making cider, comprising the steps of:
1) cleaning apple, and air drying to obtain product A;
2) removing core and black core from product A to obtain product B;
3) crushing the product B to obtain a product C;
4) putting the product C into a fermentation tank, standing for 7h, adding 1 ‰ of activated yeast fermentation broth, and standing for 3h to obtain product D;
5) adding water, white sugar, distiller's yeast and distiller's yeast mother liquor into product D, performing primary anaerobic fermentation, and performing high temperature secondary anaerobic fermentation for 18 days when silkworm food sound can be heard and light soy sauce sour taste is smelled to obtain product E;
6) cooling the product E, fermenting at low temperature for 60 days until no bubbles are generated on the 7 th day, and finishing fermentation to obtain a product F;
7) and recovering the product F to normal temperature, and then sequentially carrying out primary aging, filtering, standing, deslagging, precipitation, primary fine filtering, secondary aging, low-temperature precipitation, secondary fine filtering and tertiary aging to obtain the finished cider.
The apple is selected from the varieties with high sugar content, moderate acidity, compact pulp, no chapped peel, medium and late maturity.
The step 1) is to firstly pour the apples into light salt water with the salt content of 5 per mill for soaking for 2 hours, and then clean the apples by using clean water.
The apple, the water, the white granulated sugar, the distiller's yeast and the distiller's yeast mother liquor are mixed in a proportion of 100: 80: 30: 6: 20.
the temperature of the primary anaerobic fermentation is 28 ℃, and the temperature of the secondary anaerobic fermentation is 38 ℃.
And during the secondary anaerobic fermentation period, stirring once every three days.
The temperature of the low-temperature fermentation is 10 ℃.
Step 7), the time of the primary aging is 30 days; the filtration is carried out by adopting a filter membrane of 80-200 meshes; the standing time is 20 days; the deslagging is carried out by adopting a 500-2000-mesh filter membrane; the precipitation is carried out for 15 days after a precipitator is added; the primary fine filtration and the secondary fine filtration are carried out by adopting a fiber membrane filter; the secondary aging time is 60 days; the low-temperature precipitation time is 7 days, and the temperature is 5-8 ℃; the three-time aging time is 20 days.
The distiller's yeast is prepared by firstly adopting distiller's yeast to culture and inducing by ultraviolet rays according to a white spirit yeast preparation process; the yeast mother liquor is prepared by adding 5 per mill of sugar water into yeast and fermenting for 24 h.
The process parts which are not disclosed in the above examples are all processed according to the routine process in the field.
The above description is only for the purpose of illustrating the present invention and the appended claims, and the scope of the present invention is not limited thereto, and any person skilled in the art can substitute or change the technical solution and the inventive concept of the present invention within the technical scope of the present invention.
Claims (9)
1. The preparation method of the cider is characterized by comprising the following steps:
1) cleaning apple, and air drying to obtain product A;
2) removing core and black core from product A to obtain product B;
3) crushing the product B to obtain a product C;
4) putting the product C into a fermentation tank, standing for 5-7h, adding 1 ‰ of activated yeast fermentation broth, and standing for 3h to obtain product D;
5) adding water, white sugar, distiller's yeast and distiller's yeast mother liquor into product D, performing primary anaerobic fermentation, and performing high temperature secondary anaerobic fermentation for 18 days when silkworm food sound can be heard and light soy sauce sour taste is smelled to obtain product E;
6) cooling the product E, fermenting at low temperature for 60 days until no bubbles are generated on the 7 th day, and finishing fermentation to obtain a product F;
7) and recovering the product F to normal temperature, and then sequentially carrying out primary aging, filtering, standing, deslagging, precipitation, primary fine filtering, secondary aging, low-temperature precipitation, secondary fine filtering and tertiary aging to obtain the finished cider.
2. The method for making cider according to claim 1, wherein: the apple is selected from the varieties with high sugar content, moderate acidity, compact pulp, no chapped peel, medium and late maturity.
3. The method for making cider according to claim 1, wherein: the step 1) is to firstly pour the apples into light salt water with the salt content of 5 per mill for soaking for 2 hours, and then clean the apples by using clean water.
4. The method for making cider according to claim 1, wherein: the apple, the water, the white granulated sugar, the distiller's yeast and the distiller's yeast mother liquor are mixed in a proportion of 100: 80: 30: 6: 20.
5. the method for making cider according to claim 1, wherein: the temperature of the primary anaerobic fermentation is 20-28 ℃, and the temperature of the secondary anaerobic fermentation is 35-38 ℃.
6. The method for making cider according to claim 1, wherein: and during the secondary anaerobic fermentation period, stirring once every three days.
7. The method for making cider according to claim 1, wherein: the temperature of the low-temperature fermentation is 7-10 ℃.
8. The method for making cider according to claim 1, wherein: step 7), the time of the primary aging is 30 days; the filtration is carried out by adopting a filter screen of 80-200 meshes; the standing time is 20 days; the slag removal is implemented by filtering and removing slag by adopting a 500-plus 2000-mesh filter screen; the precipitation is carried out for 15 days after a precipitator is added; the primary fine filtration and the secondary fine filtration are carried out by adopting a fiber membrane filter; the secondary aging time is 60 days; the low-temperature precipitation time is 7 days, and the temperature is 5-8 ℃; the three-time aging time is 20 days.
9. The method for making cider according to claim 1, wherein: the distiller's yeast is prepared by firstly adopting distiller's yeast to culture and inducing by ultraviolet rays according to a white spirit yeast preparation process; the yeast mother liquor is prepared by adding 5 per mill of sugar water into yeast and fermenting for 24 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011098294.8A CN112029623A (en) | 2020-10-14 | 2020-10-14 | Apple wine making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011098294.8A CN112029623A (en) | 2020-10-14 | 2020-10-14 | Apple wine making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112029623A true CN112029623A (en) | 2020-12-04 |
Family
ID=73573372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011098294.8A Pending CN112029623A (en) | 2020-10-14 | 2020-10-14 | Apple wine making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112029623A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103773652A (en) * | 2014-01-13 | 2014-05-07 | 陕西科技大学 | Dry cider and preparation method for same |
| CN104745355A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Cider brewing method |
-
2020
- 2020-10-14 CN CN202011098294.8A patent/CN112029623A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745355A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Cider brewing method |
| CN103773652A (en) * | 2014-01-13 | 2014-05-07 | 陕西科技大学 | Dry cider and preparation method for same |
Non-Patent Citations (2)
| Title |
|---|
| 王元太: "试谈苹果干酒的加工工艺", 《山西食品工业》 * |
| 祝战斌，等: "苹果酒中试生产工艺技术的研究", 《酿酒科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11512271B2 (en) | Fruit wine aroma enhancement brewing technology using cutinase | |
| CN101665752B (en) | Fruity type lychee wine and preparation method thereof | |
| CN101892147B (en) | Method for rapidly brewing grape vinegar based on microbial technology | |
| CH646844A5 (en) | METHOD FOR PRODUCING ALCOHOL-FREE BEVERAGES WITH HEFEAROMA. | |
| Hailu et al. | Vinegar production technology—An overview | |
| CN111378605B (en) | Lactobacillus plantarum for biological deacidification of high-yield volatile ester compounds and application of lactobacillus plantarum in fruit wine | |
| AU601805B2 (en) | Method for preparing alcoholic drinks from vegetable juice | |
| CN104031797A (en) | Method for preparing dry brewed wine by means of fermenting nanguo pear mixed juice | |
| JPS6251975A (en) | Production of beer free from alcohol or reduced in alcohol content | |
| CN102925310B (en) | Preparation method of wine and grape fruit vinegar | |
| CN104830636B (en) | Production technology of dry red wine with red dates | |
| CN112029623A (en) | Apple wine making method | |
| KR100457707B1 (en) | The making method of distilling vaporation type wine | |
| KR102342884B1 (en) | Method of Rose Wine Using Schisandra Chinensis Juice | |
| DE102008048939A1 (en) | Process for the production of soft drinks by fermentation | |
| JP2005312302A (en) | Sparkling liquor using fruit juice and method for producing the same | |
| KR100267484B1 (en) | Method for preparation of fig-vinegar | |
| CN111171996A (en) | Method for reducing methanol content in apple fermented wine | |
| JPH1118750A (en) | Production of citrus wine and citrus fermented vinegar | |
| KR100477843B1 (en) | Starch-wine and method for manufacturing the same | |
| JPS6043376A (en) | Brewing of fruit liquor having unique taste and flavor | |
| JP4241471B2 (en) | Method for producing alcoholic beverage, alcoholic beverage and method for suppressing flavor deterioration of alcoholic beverage | |
| CN109294820A (en) | The production method of natural green prune fermented wine | |
| KR20020089866A (en) | Manufacture method of beer with fruit | |
| CN113073022B (en) | Microbial clarification method for fruit 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: 20201204 |