CN112694956A - Preparation method of sulfur-free fermented sun rose distilled liquor - Google Patents
Preparation method of sulfur-free fermented sun rose distilled liquor Download PDFInfo
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- CN112694956A CN112694956A CN202110155009.XA CN202110155009A CN112694956A CN 112694956 A CN112694956 A CN 112694956A CN 202110155009 A CN202110155009 A CN 202110155009A CN 112694956 A CN112694956 A CN 112694956A
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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
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- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- 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
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Abstract
The invention relates to the technical field of wine brewing, and discloses a preparation method of sulfur-free fermented sun rose distilled liquor, which comprises the following steps of selecting materials, harvesting fresh grapes at a temperature of less than or equal to 17 ℃ in the morning of sunny days, immediately sorting the harvested grapes to remove diseases, rottenness, green, secondary fruits and impurities, and removing stalks and crushing the grapes by using an automatic stalk removing crusher to obtain a grape juice solution with skins. The preparation method of the sulfur-free fermented sun-rose distilled liquor can keep the fruity flavor of grape varieties through one-time distillation and has the mellow flavor given by a distillation process, meanwhile, the method adopts low-temperature harvesting, rapid stalk removal and crushing, enzymolysis and squeezing and low-temperature fermentation, antioxidant sulfur dioxide is not added in the whole process, and the strong rose fruity flavor is kept through sulfur-free temperature-control acid-retention fermentation.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a preparation method of sulfur-free fermented sun rose distilled liquor.
Background
Generally, the distilled wine refers to high-grade wine obtained by distilling fermented grape juice, which is also called brandy raw wine, and is brandy after being aged and blended by an oak barrel, the brandy is usually seen by people as the soul of the wine, the brandy is produced in many countries in the world, the alcoholic strength of the brandy is generally 38-42% vol, however, the domestic market of the fresh-eating distilled wine product with 52% vol is blank at present.
The prior prepared brandy wine base is mostly distilled wine produced by wine grapes, the brandy wine base is obtained by a secondary distillation mode through wine grape juice preparation fermentation, the secondary distillation time is long, the energy consumption is high, the loss of active substances and fruity fragrance is more, in order to obtain the brandy wine with the alcoholic strength of 38-42% vol%, other distilled wine with low alcohol content is generally added with water for dilution, but the content of byproducts such as methanol and formaldehyde of the distilled wine with low alcohol content is high, and additives are added in the production process, so that the flavor of the distilled wine is seriously influenced, and the preparation method of the sulfur-free fermented sun rose distilled wine is provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of sulfur-free fermented sun rose distilled liquor, which has the advantages of no additive, good flavor and the like, and solves the problems that the secondary distillation of the brandy raw liquor has long distillation time, high energy consumption and more loss of active substances and fruity flavor, and other distilled liquors with low alcohol content are generally added and diluted by adding water in order to obtain the brandy with the alcohol content of 38-42% vol, but the by-products of the distilled liquors with low alcohol content, such as methanol, formaldehyde and the like, have high content, and the additive is added in the production process, so that the flavor of the distilled liquor is seriously influenced.
(II) technical scheme
In order to realize the purposes of no additive and good flavor, the invention provides the following technical scheme: a preparation method of sulfur-free fermented sun rose distilled liquor comprises the following steps:
1) selecting materials, collecting fresh grapes at a temperature of less than or equal to 17 ℃ in the morning of sunny days, immediately sorting the collected grapes, removing diseases, rottenness, green, secondary fruits and impurities, and removing stalks and crushing the grapes by using an automatic stalk removing crusher to obtain a grape juice solution with skins.
2) Fermenting, namely adding saccharomyces cerevisiae into the grape juice solution with the peel, fermenting at low temperature, controlling the temperature to be 14-22 ℃, stopping fermentation until the residual sugar is 4g/L or below, turning the grape juice, fully contacting the grape juice with oxygen to make grape peel sink, extracting the grape juice to be sprayed on the grape peel after 1-3 days, filtering out the grape peel and grape seeds, controlling the temperature of the fermentation liquid to be 16-20 ℃, storing, controlling the temperature, preserving the acid, and fermenting, wherein antioxidant sulfur dioxide is not added in the fermentation process.
3) Distilling and purifying, wherein the sun rose grape fermentation liquor is distilled for the first time after being stored for 2-4 months, and the sun rose grape distilled raw wine is obtained by the first distillation, and the alcoholic strength of the sun rose grape distilled raw wine is 40.0-82.0% vol.
4) Storing, namely performing simulated four-season temperature change (0-25 ℃) storage and ageing on the sun rose and grape distilled raw wine.
5) Clarifying and filling, blending sun rose grape distilled wine base in different years according to aroma and taste, freezing at-12 to-4 ℃ for 120-150h, and finally clarifying and filling.
Preferably, the fresh grapes are sunshine muscat, and the sunshine muscat harvesting condition is that sunshine muscat more than nine ripens is harvested when the temperature is lower than 17 ℃ in sunny morning.
Preferably, the temperature of the temperature-controlled and acid-preserved fermentation is controlled within 14-22 ℃, and tartaric acid is added to adjust the acid until the acid titration is less than or equal to 6 before the temperature-controlled and acid-preserved fermentation.
Preferably, the primary distillation temperature is 75-98 ℃, and 3-8% of the wine head and the wine tail of the sun rose and grape distilled wine after the primary distillation are required to be removed.
Preferably, the sun rose grape distilled raw wine needs to be prepared to have the alcohol concentration of 52.0% + -1.0% vo 1.
Preferably, the temperature of the wine produced during said distillation is maintained below 25 ℃.
(III) advantageous effects
Compared with the prior art, the invention provides a preparation method of sulfur-free fermented sun rose distilled liquor, which has the following beneficial effects:
1. according to the preparation method of the sulfur-free fermented sun rose distilled liquor, the fruit aroma of grape varieties can be maintained through one-time distillation, the wine body is harmonious and mellow due to the mellow aroma given by the distillation process, and the taste can meet the requirements through blending of distilled liquors of different years; meanwhile, the method adopts low-temperature harvesting, quick stem removing and crushing, enzymolysis and squeezing and low-temperature fermentation, antioxidant sulfur dioxide is not added in the whole process, the flavor of the sunshine rose grape is kept, the sunshine rose grape is more healthy, the strong rose fruit fragrance is kept through sulfur-free temperature-control and acid-preservation fermentation, 35 types of common fragrant substances are detected, the rose fragrance type substances account for 9.2%, the contents of methanol and formaldehyde in the distilled liquor are low, and the content of the methanol is lower than 1.2 g/L.
2. According to the preparation method of the sulfur-free fermented sunshine rose distilled liquor, 3% -8% of the wine head and the wine tail are cut off in a pot type primary distillation mode, the wine body not only keeps the pure basic characteristics of the pot type distilled liquor, but also fully reflects the fruit aroma and the typical rose aroma of the wine body, so that the energy consumption is reduced by 25% -35%, high-quality and low-price highly distilled liquor is brewed by fresh grapes, an ideal way is found for a large number of late-selling fresh grapes, partial grains can be replaced, and the use by a user is further facilitated.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
The first embodiment is as follows: a preparation method of sulfur-free fermented sun rose distilled liquor comprises the following steps:
1) selecting materials, collecting fresh grapes at 17 ℃ in the morning of sunny days, immediately sorting the collected grapes, removing diseases, rottenness, green, secondary fruits and impurities, and removing stalks and crushing the grapes by using an automatic stalk removing crusher to obtain a grape juice solution with skins.
2) Fermenting, namely adding saccharomyces cerevisiae into the grape juice solution with the peel, fermenting at low temperature, controlling the temperature at 14 ℃, stopping fermentation until the residual sugar is 4g/L or below, turning the grape juice, fully contacting the grape juice with oxygen to make grape peel sink, extracting the grape juice after 1 day, spraying the grape juice on the grape peel, filtering out the grape peel and grape seeds, storing the fermentation liquid at the temperature of 16 ℃, controlling the temperature, preserving the acid, and fermenting, wherein antioxidant sulfur dioxide is not added in the fermentation process.
3) Distilling and purifying, wherein the sun rose grape fermentation liquor is distilled for the first time after being stored for 2 months, and the sun rose grape distilled raw wine is obtained by the first distillation, and the alcoholic strength of the sun rose grape distilled raw wine is 55.8% vol.
4) Storing, namely performing simulated four-season temperature change (0 ℃) storage and ageing on the sun rose and grape distilled raw wine.
5) Clarifying and filling, blending sun rose grape distilled wine base in different years according to aroma and taste, freezing at-12 ℃ for 120h, and finally clarifying and filling.
The fresh grapes are sunshine muscat, and the collection condition of the sunshine muscat is that sunshine muscat more than nine ripe grapes are collected at 17 ℃ in sunny morning.
The temperature of temperature-controlled acid-retention fermentation is preferably controlled at 14 ℃, tartaric acid is added to adjust the acid until the acid titration is less than or equal to 5.6 before the temperature-controlled acid-retention fermentation.
The primary distillation temperature is 75 ℃, and the head and the feints of the wine are 3% in the sun rose and grape distilled raw wine after the primary distillation.
The sun rose grape distilled wine base needs to be blended to the alcohol concentration of 52.0% + -1.0% vo 1.
The temperature of the wine must be kept below 25 ℃ during the distillation process.
The fruit flavor of grape varieties can be maintained through one-time distillation, the wine body is harmonious and mellow due to the mellow flavor given by the distillation process, and the taste can meet the requirements through blending of distilled wines in different years; meanwhile, the method adopts low-temperature harvesting, quick stem removal and crushing, enzymolysis and squeezing and low-temperature fermentation, no antioxidant sulfur dioxide is added in the whole process, the flavor of the sunshine rose grape is kept, the sunshine rose grape is more healthy, the strong rose fruit fragrance is kept through sulfur-free temperature-control and acid-retention fermentation, 35 types of common fragrant substances are detected, the rose-fragrance type substances account for 9.32 percent, the content of methanol and formaldehyde in the distilled liquor is low, wherein the content of the methanol is lower than 1.19g/L, therefore, the sunshine rose distilled liquor has the nutritional value of the grape wine, the sweet taste of the white wine is not lost, the harm of the methanol and the formaldehyde to a human body is reduced, the use of a user is facilitated, the wine head and the wine tail are pinched off by 3 percent through a pot type primary distillation mode, the wine body not only keeps the pure basic characteristics of the pot type distilled liquor, but also the fruit fragrance and the typical rose fragrance of the wine body are more, the energy consumption is reduced by 25%, the high-quality and low-cost highly distilled wine is brewed by the fresh grapes, an ideal way is found for selling a large amount of the fresh grapes, and the wine can replace part of grains, so that the use by a user is further facilitated.
Example two: a preparation method of sulfur-free fermented sun rose distilled liquor comprises the following steps:
1) selecting materials, collecting fresh grapes at 15 ℃ in the morning of sunny days, immediately sorting the collected grapes, removing diseases, rottenness, green, secondary fruits and impurities, and removing stalks and crushing the grapes by using an automatic stalk removing crusher to obtain a grape juice solution with skins.
2) Fermenting, namely adding saccharomyces cerevisiae into the grape juice solution with the peel, fermenting at low temperature, controlling the temperature to be 14-22 ℃, stopping fermentation until the residual sugar is 4g/L or below, turning the grape juice, fully contacting the grape juice with oxygen to make grape peel sink, extracting the grape juice to be sprayed on the grape peel after 2 days, filtering out the grape peel and grape seeds, controlling the temperature of the fermentation liquid to be 18 ℃, storing, controlling the temperature, keeping the acid, and fermenting, wherein no antioxidant sulfur dioxide is added in the fermentation process.
3) Distilling and purifying, wherein the sun rose grape fermentation liquor is distilled for the first time after being stored for 3 months, and the sun rose grape distilled raw wine is obtained by the first distillation, and the alcoholic strength of the sun rose grape distilled raw wine is 61.0 percent vo 1.
4) Storing, namely performing simulated four-season temperature change (12.5 ℃) storage and ageing on the sun rose and grape distilled raw wine.
5) Clarifying and filling, blending sun rose grape distilled wine base in different years according to aroma and taste, freezing for 135h in-4, and finally clarifying and filling.
The fresh grapes are sunshine muscat, and the collection condition of the sunshine muscat is that sunshine muscat which the temperature is more than nine degrees ripe is collected in sunny morning at 15 ℃.
The temperature of temperature-controlled acid-retention fermentation is preferably controlled at 18 ℃, tartaric acid is added to adjust the acid until the acid titration is less than or equal to 6.0 before the temperature-controlled acid-retention fermentation.
The primary distillation temperature is 86.5 ℃, and the head and the feints of the wine are 5.5% in the sun rose and grape distilled raw wine after the primary distillation.
The sun rose grape distilled wine base needs to be blended to the alcohol concentration of 52.0% + -1.0% vo 1.
The temperature of the wine must be kept below 25 ℃ during the distillation process.
The fruit flavor of grape varieties can be maintained through one-time distillation, the wine body is harmonious and mellow due to the mellow flavor given by the distillation process, and the taste can meet the requirements through blending of distilled wines in different years; meanwhile, the method adopts low-temperature harvesting, rapid stem removal and crushing, enzymolysis and squeezing and low-temperature fermentation, no antioxidant sulfur dioxide is added in the whole process, the flavor of the sunshine rose grape is kept, the sunshine rose grape is healthier, the strong rose fruit fragrance is kept through sulfur-free temperature-control and acid-retention fermentation, 35 types of common fragrant substances are detected, the rose-fragrance type substances account for 9.27 percent, the content of methanol and formaldehyde in the distilled liquor is low, wherein the content of the methanol is lower than 1.17g/L, thus the sunshine rose distilled liquor has the nutritional value of the grape wine, the sweet taste of the white wine is not lost, the harm of the methanol and the formaldehyde to a human body is reduced, the use of a user is facilitated, the wine head and the wine tail are pinched off by a pot type primary distillation mode, the pure basic characteristic of the pot type distilled liquor is kept, and the fruit fragrance and the typical rose fragrance of the wine body are more fully reflected, the energy consumption is reduced by 30%, the high-quality and low-cost highly distilled wine is brewed by the fresh grapes, an ideal way is found for selling a large amount of the fresh grapes, and the wine can replace part of grains, so that the use by a user is further facilitated.
Example three: a preparation method of sulfur-free fermented sun rose distilled liquor comprises the following steps:
1) selecting materials, collecting fresh grapes at 14 ℃ in the morning of sunny days, immediately sorting the collected grapes, removing diseases, rottenness, green, secondary fruits and impurities, and removing stalks and crushing the grapes by using an automatic stalk removing crusher to obtain a grape juice solution with skins.
2) Fermenting, namely adding saccharomyces cerevisiae into the grape juice solution with the peel, fermenting at low temperature, controlling the temperature at 22 ℃, stopping fermentation until the residual sugar is 4g/L or below, turning the grape juice, fully contacting the grape juice with oxygen to make grape peel sink, extracting the grape juice after 3 days, spraying the grape juice on the grape peel, filtering out the grape peel and grape seeds, storing the fermentation liquid at the temperature of 20 ℃, controlling the temperature, preserving the acid, and fermenting, wherein antioxidant sulfur dioxide is not added in the fermentation process.
3) Distilling and purifying, wherein the sun rose grape fermentation liquor is distilled for the first time after being stored for 4 months, and the sun rose grape distilled raw wine is obtained by the first distillation, and the alcoholic strength of the sun rose grape distilled raw wine is 68.0 percent vo 1.
4) Storing, namely performing simulated four-season temperature change (25 ℃) storage and ageing on the sun rose and grape distilled raw wine.
5) Clarifying and filling, blending sun rose grape distilled wine base in different years according to aroma and taste, freezing at-4 ℃ for 150h, and finally clarifying and filling.
The fresh grapes are sunshine muscat, and the collection condition of the sunshine muscat is that sunshine muscat which the temperature is more than nine ripens is collected at 14 ℃ in the morning of sunny days.
The temperature of temperature-controlled acid-retention fermentation is preferably controlled at 22 ℃, tartaric acid is added to adjust the acid until the acid titration is less than or equal to 5.8 before the temperature-controlled acid-retention fermentation.
The primary distillation temperature is 98 ℃, and the head and the feints of the wine are removed by 8 percent after the primary distillation of the sun rose and grape distilled raw wine.
The sun rose grape distilled wine base needs to be blended to the alcohol concentration of 52.0% + -1.0% vo 1.
The temperature of the wine must be kept below 25 ℃ during the distillation process.
The fruit flavor of grape varieties can be maintained through one-time distillation, the wine body is harmonious and mellow due to the mellow flavor given by the distillation process, and the taste can meet the requirements through blending of distilled wines in different years; meanwhile, the method adopts low-temperature harvesting, rapid stem removal and crushing, enzymolysis and squeezing and low-temperature fermentation, no antioxidant sulfur dioxide is added in the whole process, the flavor of the sunshine rose grape is kept, the sunshine rose grape is more healthy, the strong rose fruit fragrance is kept through sulfur-free temperature-control and acid-retention fermentation, 35 types of common fragrant substances are detected, the rose-fragrance type substances account for 9.20 percent, the content of methanol and formaldehyde in the distilled liquor is low, wherein the content of the methanol is lower than 1.13g/L, thus the sunshine rose distilled liquor has the nutritional value of the grape wine, the sweet taste of the white wine is not lost, the harm of the methanol and the formaldehyde to a human body is reduced, the use of a user is facilitated, the wine head and the wine tail are pinched off by 8 percent through a pot type primary distillation mode, the wine body not only keeps the pure basic characteristics of the pot type distilled liquor, but also the fruit fragrance and the typical rose fragrance of the wine body are more fully, the energy consumption is reduced by 35%, the high-quality and low-cost highly distilled wine is brewed by the fresh grapes, an ideal way is found for selling a large amount of fresh grapes, and the high-quality and low-cost highly distilled wine can replace part of grains and is further convenient for users to use.
The invention has the beneficial effects that: according to the preparation method of the sulfur-free fermented sun rose distilled liquor, the fruit aroma of grape varieties can be maintained through one-time distillation, the wine body is harmonious and mellow due to the mellow aroma given by the distillation process, and the taste can meet the requirements through blending of distilled liquors of different years; meanwhile, the method adopts low-temperature harvesting, rapid stem removal and crushing, enzymolysis and squeezing and low-temperature fermentation, no antioxidant sulfur dioxide is added in the whole process, the flavor of the sunshine rose grape is kept, the sunshine rose grape is healthier, the strong rose fruit fragrance is kept through sulfur-free temperature-control and acid-retention fermentation, 35 types of common fragrant substances are detected, the rose-fragrance type substances account for 9.2 percent, the content of methanol and formaldehyde in the distilled liquor is low, wherein the content of the methanol is lower than 1.2g/L, thus the sunshine rose distilled liquor has the nutritional value of the grape wine, the sweet taste of the white wine is not lost, the harm of the methanol and the formaldehyde to a human body is reduced, the use of a user is facilitated, the wine head and the wine tail are pinched off by 3 to 8 percent through a pot type primary distillation mode, the wine body not only keeps the pure basic characteristics of the pot type distilled liquor, but also the fruit fragrance and the typical rose fragrance of the wine body are more fully, the energy consumption is reduced by 25 to 35 percent, high-quality and low-cost highly distilled wine is brewed by fresh grapes, an ideal way is found for a large amount of fresh grapes which are lost, partial grains can be replaced, the grain safety is contributed, the use by users is further facilitated, and the problems that the secondary distillation of the brandy raw wine is long in distillation time, high in energy consumption, high in loss of active substances and fruity flavor, and in order to obtain the brandy with the alcoholic strength of 38 to 42 percent vol%, other low-alcohol distilled wine is generally added and diluted with water, but the contents of byproducts such as methanol and formaldehyde of the low-alcohol distilled wine are high, additives are added in the production process, and the flavor of the distilled wine is seriously influenced are solved.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A preparation method of sulfur-free fermented sun rose distilled liquor is characterized by comprising the following steps:
1) selecting materials, collecting fresh grapes at a temperature of less than or equal to 17 ℃ in the morning of sunny days, immediately sorting the collected grapes, removing diseases, rottenness, green, secondary fruits and impurities, and removing stalks and crushing the grapes by using an automatic stalk removing crusher to obtain a grape juice solution with skins.
2) Fermenting, namely adding saccharomyces cerevisiae into the grape juice solution with the peel, fermenting at low temperature, controlling the temperature to be 14-22 ℃, stopping fermentation until the residual sugar is 4g/L or below, turning the grape juice, fully contacting the grape juice with oxygen to make grape peel sink, extracting the grape juice to be sprayed on the grape peel after 1-3 days, filtering out the grape peel and grape seeds, controlling the temperature of the fermentation liquid to be 16-20 ℃, storing, controlling the temperature, preserving the acid, and fermenting, wherein antioxidant sulfur dioxide is not added in the fermentation process.
3) Distilling and purifying, wherein the sun rose grape fermentation liquor is distilled for the first time after being stored for 2-4 months, and the sun rose grape distilled raw wine is obtained by the first distillation, and the alcoholic strength of the sun rose grape distilled raw wine is 40.0-82.0% vol.
4) Storing, namely performing simulated four-season temperature change (0-25 ℃) storage and ageing on the sun rose and grape distilled raw wine.
5) Clarifying and filling, blending sun rose grape distilled wine base in different years according to aroma and taste, freezing at-12 to-4 ℃ for 120-150h, and finally clarifying and filling.
2. The method for preparing sulfur-free fermented sun-rose distilled liquor according to claim 1, wherein the fresh grapes are sun-rose grapes, and the sun-rose grape harvesting condition is that sun-rose grapes with more than nine ripens are harvested when the air temperature is lower than 17 ℃ in the morning of sunny days.
3. The method for preparing sulfur-free fermented sun-rose distilled liquor according to claim 1, wherein the temperature of the temperature-controlled and acid-preserved fermentation is preferably controlled to be 14-22 ℃, and tartaric acid is added to adjust the acid until the acid titration is less than or equal to 6 before the temperature-controlled and acid-preserved fermentation.
4. The method for preparing sulfur-free fermented rose sunshine distilled liquor as claimed in claim 1, wherein the primary distillation temperature is 75-98 ℃, and 3-8% of the feints of the wine heads and the feints of the wine grapes are removed after the primary distillation.
5. The method of claim 1, wherein the sun rose distilled spirit is prepared to have an alcohol concentration of 52.0% ± 1.0% vo 1.
6. The method as claimed in claim 1, wherein the distillation temperature is kept below 25 ℃.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112430512A (en) * | 2020-12-31 | 2021-03-02 | 新疆车师酒庄有限公司 | Enhanced sweet Turpan grape wine and preparation method thereof |
| CN113214928A (en) * | 2021-05-31 | 2021-08-06 | 宁夏医科大学 | Novel grape distilled wine and preparation method thereof |
| CN113604305A (en) * | 2021-09-22 | 2021-11-05 | 君顶酒庄有限公司 | Dry red wine zero-additive fermentation process |
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| CN105462741A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type le vin blanc |
| CN107129891A (en) * | 2017-07-18 | 2017-09-05 | 君顶酒庄有限公司 | A kind of wine spirit and preparation method thereof |
| CN110923080A (en) * | 2019-10-30 | 2020-03-27 | 镇江瑞德酒业有限公司 | Flavor enhancing brewing process for fresh grape brandy |
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- 2021-02-04 CN CN202110155009.XA patent/CN112694956A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105462741A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type le vin blanc |
| CN107129891A (en) * | 2017-07-18 | 2017-09-05 | 君顶酒庄有限公司 | A kind of wine spirit and preparation method thereof |
| CN110923080A (en) * | 2019-10-30 | 2020-03-27 | 镇江瑞德酒业有限公司 | Flavor enhancing brewing process for fresh grape brandy |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112430512A (en) * | 2020-12-31 | 2021-03-02 | 新疆车师酒庄有限公司 | Enhanced sweet Turpan grape wine and preparation method thereof |
| CN113214928A (en) * | 2021-05-31 | 2021-08-06 | 宁夏医科大学 | Novel grape distilled wine and preparation method thereof |
| CN113604305A (en) * | 2021-09-22 | 2021-11-05 | 君顶酒庄有限公司 | Dry red wine zero-additive fermentation process |
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