CN113136302B - Brewing process of peony wine - Google Patents
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- CN113136302B CN113136302B CN202110597744.6A CN202110597744A CN113136302B CN 113136302 B CN113136302 B CN 113136302B CN 202110597744 A CN202110597744 A CN 202110597744A CN 113136302 B CN113136302 B CN 113136302B
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Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to a peony wine brewing process. The invention comprises the following steps: selecting raw materials; (2) Weighing sorghum, peony raw materials, rock sugar, distiller's yeast and water according to a ratio; (3) uniformly mixing the raw materials, and then carrying out anaerobic fermentation; (4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base; and (5) sealing and cellaring the raw wine obtained in the step (4). According to the invention, the peony wine is brewed by taking the mixture consisting of the peony seed meal, the peony flowers, the peony root bark and the peony pistils as the raw materials, and the peony seed meal and the peony pistils are creatively added in the raw materials, so that the nutrition and active ingredients of different parts of peony can be dissolved in the peony wine, and the nutritional value of the peony wine is improved; during the anaerobic fermentation in the peony wine brewing process, ultrasonic treatment is adopted, so that the materials are more fully fermented, and the taste of the peony wine is improved.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a brewing process of peony wine.
Background
In the article "research and development of two peony wines", zhuangzhifa et al disclose the following schemes: the peony flower juice wine with the alcohol content of 38 degrees and 24 degrees is developed by taking peony flowers as raw materials and deeply exploring extraction, formula, refining and the like. The specific process comprises the following steps: picking peony flowers, preferably before the sun comes out in the morning and before fog does not return, adopting red varieties with heavy petals and thick petals, sealing and transporting the flowers in the early blooming and full bloom period, and spreading the flowers in a cool and ventilated place to dissipate heat in time. Removing stems and leaves of flowers, adding alcohol into the flowers after reducing the alcohol content to 65 degrees by using purified water, wherein the using amount of the alcohol is 8 times of the volume of the peony, heating to 65-70 ℃, leaching for 2 hours, and filtering to obtain the flower fragrance wine for blending. According to an experimental preferable formula, flower fragrance wine, white granulated sugar, citric acid, glycerol, white spirit and feints are added into a wine blending barrel.
The major paper of Shandong agriculture university, "research on nutrient peony fermented wine brewing technology", discloses the following scheme: pretreating fruits, juicing, adjusting, adding yeast strains, inoculating and fermenting, adding wall-broken peony pollen, blending, filtering, clarifying, finely filtering and filling to obtain the peony nutritional fermented fruit wine;
the production process of the peony beer comprises the following steps: pretreating malt, saccharifying, filtering, adding hops while boiling, filtering, cooling again, inoculating, adding wall-broken peony pollen, fermenting, filtering, and packaging to obtain final product peony beer.
In the technical scheme, only peony flower, wall-broken peony pollen or peony petals are adopted as raw materials to prepare the peony wine; the active components in peony mainly comprise protein and trace elements.
Similarly, CN103981074A "production process of paeonia rockii wine" also uses peony petals as raw materials, and the vaporous white spirit with peony flower extract enters a condenser through a steam drum under the action of heat, and is cooled and condensed by cold water to obtain Daqu white spirit with peony extract.
CN108893245A provides a peony wine for regulating and health care of spleen and stomach and a production process thereof, and the peony wine comprises the following components by weight: 500-1000 g of wine pulp, 6-15 g of peony root bark, 6-15 g of peony petals, 10-20 g of codonopsis pilosula, 3-8 g of hawthorn, 10-20 g of poria cocos, 20-30 g of mulberry, 20-30 g of black beans, 3-8 g of Chinese toon, 10-20 g of wild chrysanthemum, 10-20 g of dandelion, 10-20 g of Chinese violet, 5-15 g of prepared rehmannia root and 10-20 g of Chinese date, and is prepared by material preparation, extraction, alcohol extraction, measurement, cooling, filtration, quality inspection and filling. The preparation method comprises cleaning the Chinese medicinal materials with clear water, and air drying to obtain Chinese medicinal materials; extraction: the prepared Chinese herbal medicines are put into 60-degree pure grain wine according to a proportion and soaked for 20 days. Alcohol extraction and cooking: pouring the extracted liquid into a stainless steel pot, opening the cover, heating, boiling for 5 minutes, performing high-temperature sterilization and alcohol extraction, and opening the cover during heating to remove the taste of wine and evaporate alcohol more quickly.
In the above documents, peony petals are mostly used as raw materials, or peony petals and root bark are mostly used as raw materials, but in fact, during the comprehensive utilization and processing of peony seeds, a byproduct such as peony seed meal is generated, the peony seed meal also contains a large amount of nutrients and active ingredients, and how to utilize the peony seed meal to brew the peony wine is not disclosed in the above documents.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for brewing peony wine by taking a mixture consisting of peony seed meal, peony flowers, peony root barks and peony pistils as raw materials.
The invention is realized by the following technical scheme:
a peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting large and plump sorghum, peony raw materials, rock sugar and distiller's yeast;
(2) Weighing sorghum, peony raw materials, rock sugar, distiller's yeast and water according to a ratio;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (4) sealing and cellaring the raw wine obtained in the step (4).
Specifically, in the step (1), the peony raw material is a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistils, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistils is 2-6: 1 to 3:2 to 4:1 to 3.
Preferably, (1) in the peony raw material is a mixture of peony seed meal, fresh peony flowers, peony root bark and peony pistils, wherein the weight ratio of the peony seed meal, the fresh peony flowers, the peony root bark and the peony pistils is 4:2:3:2.
specifically, in the step (2), the raw materials are weighed according to the following weight part ratio:
50-100 parts of sorghum; 10-60 parts of peony raw material; 20-30 parts of rock sugar and 1-5 parts of distiller's yeast; 140 to 160 parts of water.
Preferably, in the step (2), the raw materials are weighed according to the following weight part ratio:
80 parts of sorghum; 50 parts of peony raw material; 25 parts of rock sugar and 3 parts of distiller's yeast; 150 parts of water.
Preferably, (3) the raw materials in the step (2) are uniformly mixed and then placed in a closed container for anaerobic fermentation for 100 to 140 days at the temperature of between 18 and 24 ℃; and ultrasonic vibration is carried out for 3 to 7 times every day by an ultrasonic vibration rod at intervals, and each time lasts for 3 to 30min.
Preferably, (3) the raw materials in the step (2) are uniformly mixed and then placed in a closed container for anaerobic fermentation at the temperature of 22 ℃ for 120 days; and performing intermittent ultrasonic treatment for 20min each time for 5 times each day by using ultrasonic vibration rod.
Preferably, in the step (5), the raw wine obtained in the step (4) is sealed and cellared for 30 to 60 days.
Preferably, the peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting large and plump sorghum, peony raw materials, rock sugar and distiller's yeast; the peony raw material is a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 2-6: 1 to 3:2 to 4:1 to 3;
(2) Weighing sorghum, peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 50-100 parts of sorghum; 10-60 parts of peony raw material; 20-30 parts of rock sugar and 1-5 parts of distiller's yeast; 140-160 parts of water;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 100 to 140 days at the temperature of between 18 and 24 ℃; performing intermittent ultrasound for 3 to 7 times each day for 3 to 30min by using an ultrasonic vibration rod;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (4) sealing and cellaring the raw wine obtained in the step (4) for 30-60 days.
Or (1) selecting raw materials, namely selecting full sorghum, peony raw materials, rock sugar and distiller's yeast; the peony raw material is a mixture of peony seed meal, peony flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony flowers, the peony root bark and the peony pistil is 2-6: 1 to 3:2 to 4:1 to 3;
(2) Weighing sorghum and peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 50-100 parts of sorghum; 10-60 parts of peony raw material; 20-30 parts of rock sugar and 1-5 parts of distiller's yeast; 140-160 parts of water;
mixing the peony raw material with water, heating to 40-50 ℃, and then adding cellulase, papain and pectinase for enzymolysis for 30-40 min; the dosage of the cellulase, the papain and the pectinase is 1-3: 2 to 5:1 to 2; after enzymolysis, heating at 95-100 ℃ for 10-15 min, and inactivating enzyme; obtaining an enzymolysis liquid, mixing the enzymolysis liquid with sorghum, rock sugar and distiller's yeast, and uniformly stirring;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 100 to 140 days at the temperature of between 18 and 24 ℃; ultrasonic vibration is carried out for 3 to 7 times at intervals by an ultrasonic vibration rod every day, and each time lasts for 3 to 30min;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (5) sealing and cellaring the raw wine obtained in the step (4) for 30-60 days.
More preferably, the peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting full sorghum and peony raw materials, crystal sugar and distiller's yeast; the peony raw materials are a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 4:2:3:2;
(2) Weighing sorghum and peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 80 parts of sorghum; 50 parts of peony raw material; 25 parts of rock sugar and 3 parts of distiller's yeast; 150 parts of water;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 120 days at the temperature of 22 ℃; performing intermittent ultrasound for 5 times each day for 20min with ultrasonic vibration rod;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (5) sealing and cellaring the raw wine obtained in the step (4) for 50 days.
The method has the beneficial effects that the peony wine prepared by the method has the following advantages:
(1) According to the invention, the peony wine is brewed by taking the mixture consisting of the peony seed meal, the peony flowers, the peony root bark and the peony pistils as the raw materials, and the peony seed meal and the peony pistils are creatively added in the raw materials, so that the nutrition and active ingredients of different parts of peony can be dissolved in the peony wine, and the nutritional value of the peony wine is improved;
(2) During the anaerobic fermentation in the peony wine brewing process, ultrasonic treatment is adopted, so that the materials are more fully fermented, and the taste of the peony wine is improved.
Drawings
FIG. 1 is a graph of Trolox concentration versus ABTS for a standard control + Standard curve for radical clearance.
Detailed Description
The present invention will be further described with reference to specific examples so that those skilled in the art may better understand the present invention, but the present invention is not limited thereto.
Example 1
A peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting full sorghum and peony raw materials, crystal sugar and distiller's yeast; the peony raw materials are a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 4:2:3:2;
(2) Weighing sorghum and peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 80 parts of sorghum; 50 parts of peony raw materials; 25 parts of rock sugar and 3 parts of distiller's yeast; 150 parts of water;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 120 days at the temperature of 22 ℃; performing intermittent ultrasound for 5 times each day for 20min by using an ultrasonic vibration rod;
(4) Distilling the fermentation product obtained in the step (3), collecting the steam obtained by distillation, and cooling to obtain the wine base;
(5) And (4) sealing and cellaring the raw wine obtained in the step (4) for 50 days.
Example 2
A peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting full sorghum and peony raw materials, crystal sugar and distiller's yeast; the peony raw materials are a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 3:1:2:3;
(2) Weighing sorghum and peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 60 parts of sorghum; 35 parts of peony raw material; 20 parts of rock sugar and 1 part of distiller's yeast; 140 parts of water;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation at 18 ℃ for 140 days; performing intermittent ultrasound for 3 times each day for 30min with ultrasonic vibration rod;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (5) sealing and cellaring the raw wine obtained in the step (4) for 60 days.
Example 3
A peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting full sorghum and peony raw materials, crystal sugar and distiller's yeast; the peony raw materials are a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 6:3:4:3;
(2) Weighing sorghum, peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 100 parts of sorghum; 60 parts of peony raw material; 30 parts of rock sugar and 5 parts of distiller's yeast; 160 parts of water;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 130 days at 24 ℃; performing intermittent ultrasound for 6 times each day for 24min by using an ultrasonic vibration rod;
(4) Distilling the fermentation product obtained in the step (3), collecting the steam obtained by distillation, and cooling to obtain the wine base;
(5) And (4) sealing and cellaring the raw wine obtained in the step (4) for 40 days.
Example 4
A peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting large and plump sorghum, peony raw materials, rock sugar and distiller's yeast; the peony raw materials are a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 5:2:3:2;
(2) Weighing sorghum and peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 80 parts of sorghum; 45 parts of a peony raw material; 30 parts of rock sugar and 3 parts of distiller's yeast; 155 parts of water;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 130 days at 23 ℃; performing intermittent ultrasound for 6 times every day for 25min with ultrasonic vibration rod;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (5) sealing and cellaring the raw wine obtained in the step (4) for 45 days.
Example 5
A peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting large and plump sorghum, peony raw materials, rock sugar and distiller's yeast; the peony raw materials are a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 4:2:3:2;
(2) Weighing sorghum and peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 80 parts of sorghum; 50 parts of peony raw material; 25 parts of rock sugar and 3 parts of distiller's yeast; 150 parts of water;
mixing peony raw material with water, heating to 45 deg.C, adding cellulase, papain, and pectinase, and performing enzymolysis for 35min; the dosage of the cellulase, the papain and the pectinase is 2:4:1.5; after enzymolysis, heating at 95 ℃ for 12min, and inactivating enzyme; obtaining an enzymolysis liquid, mixing the enzymolysis liquid with sorghum, rock sugar and distiller's yeast, and uniformly stirring;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 120 days at the temperature of 20 ℃; ultrasonic vibration is carried out for 3 to 7 times at intervals by an ultrasonic vibration rod every day, and each time lasts for 3 to 30min;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (4) sealing and cellaring the raw wine obtained in the step (4) for 50 days.
Comparative example 1
The difference from the embodiment 1 is that (1) raw materials are selected, and large and plump sorghum, peony raw materials, rock sugar and distiller's yeast are selected; the peony raw material is a mixture of fresh peony flowers and peony root bark, wherein the weight ratio of the fresh peony flowers to the peony root bark is 2:3; the rest was the same as in example 1.
Comparative example 2
The difference from the embodiment 1 is that (1) raw materials are selected, and large and plump sorghum, peony raw materials, rock sugar and distiller's yeast are selected; the peony raw materials are the mixture of fresh peony flowers, peony root barks and peony pistils, wherein the weight ratio of the fresh peony flowers, the peony root barks and the peony pistils is 2:3:2; the rest is the same as in example 1.
Comparative example 3
The difference from the embodiment 1 is that (1) the full sorghum and peony raw materials, rock sugar and distiller's yeast are selected; the peony raw material is a mixture of peony seed meal and peony root bark, wherein the weight ratio of the peony seed meal to the peony root bark is 4:3; the rest is the same as in example 1.
Comparative example 4
The difference from the embodiment 1 is that (1) raw materials are selected, and large and plump sorghum, peony raw materials, rock sugar and distiller's yeast are selected; the peony raw material is a mixture of peony seed meal and peony fresh flowers, wherein the weight ratio of the peony seed meal to the peony fresh flowers is 4:3; the rest was the same as in example 1.
Example 6
The peony wine provided by the invention has the special fragrance of peony, and the wine taste is sweet and mellow. Is rich in various nutrients. The nutritional ingredients of example 1 were tested in example 6.
The nutritional component test data for example 1 are:
1.25mg/mL of total flavone, 6.89mg/L of total polyphenol, 7.89mg/L of anthocyanin, 4.09mg/100mL of vitamin C, 2.75g/L of total sugar, 1.26mg/L of FeI, 0.16mg/L of Mn0, 0.96mg/L of Zn0.96mg/L of Cu0.28mg/L, 7.53mg/L of Mg7 and 2.95mg/L of Ca2.
In example 1, ABTS free radical scavenging action of peony wine on ABTS is oxidized into green ABTS under the action of proper oxidant + ABTS in the Presence of antioxidants + The generation of (A) is inhibited, and the total antioxidant capacity of the sample can be measured and calculated by measuring the absorbance of ABTS at 734nm or 405 nm.
Taking Trolox standard solution and 700 mu L of 1.2.1 wine sample in 3.3mLABTS + And (4) reacting in the working solution in a dark place for 8min, and measuring the light absorption value at the wavelength of 732 nm. Results are expressed as ABTS + clearance. The concentration of Trolox standard solution is as follows: 0. Mu. Mol/L, 10. Mu. Mol/L, 20. Mu. Mol/L, 30. Mu. Mol/L, 40. Mu. Mol/L, 50. Mu. Mol/L.
Clearance (%) = (A0-A1)/A0 × 100%;
in the formula: a0 is the control absorbance and A1 is the sample absorbance.
Concentration of Trolox versus ABTS as a standard control + The standard curve for free radical scavenging is shown in FIG. 1. Standard Curve correlation coefficient R of concentration versus radical scavenging for Trolox as an equivalent control 2 =0.9981, the linear relationship is good (see fig. 1). As can be seen from the calculation of FIG. 1, the Paeonia suffruticosa liquor pair ABTS in example 1 + The clearance of 31.76. Mu. Mol/L. + -. 2.53. Mu. Mol/L for ABTS + The clearance of the product is high, and the clearance reaches about 86%.
TABLE 1 ABTS of peony wine in examples and comparative examples + Clearance (%)
| Clearance (%) | Clearance (%) | ||
| Example 1 | 86.28 | Comparative example 1 | 82.16 |
| Example 2 | 85.32 | Comparative example 2 | 83.47 |
| Example 3 | 86.04 | Comparative example 3 | 82.54 |
| Example 4 | 85.45 | Comparative example 4 | 82.23 |
| Example 5 | 88.64 | Comparative example 5 | 82.38 |
From above peony wine ABTS + The clearance rate of the peony wine in examples 1 to 5 is higher than that in comparative examples 1 to 5. It can be seen that the fermented materials also have certain influence on the quality of the peony wine. In the embodiment 5, the peony raw material is subjected to enzymolysis and then fermentation, and the clearance rate is higher than that of the peony raw material in the embodiments 1-4.
Claims (2)
1. A peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting full sorghum and peony raw materials, crystal sugar and distiller's yeast; the peony raw materials are a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 4:2:3:2;
(2) Weighing sorghum, peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 80 parts of sorghum; 50 parts of peony raw material; 25 parts of rock sugar and 3 parts of distiller's yeast; 150 parts of water;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 120 days at the temperature of 22 ℃; performing intermittent ultrasound for 5 times each day for 20min with ultrasonic vibration rod;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (4) sealing and cellaring the raw wine obtained in the step (4) for 50 days.
2. A peony wine brewing process comprises the following steps:
(1) Selecting raw materials, namely selecting full sorghum and peony raw materials, crystal sugar and distiller's yeast; the peony raw materials are a mixture of peony seed meal, peony fresh flowers, peony root bark and peony pistil, wherein the weight ratio of the peony seed meal, the peony fresh flowers, the peony root bark and the peony pistil is 4:2:3:2;
(2) Weighing sorghum and peony raw materials, rock sugar, distiller's yeast and water according to a ratio; the mixture ratio is as follows: 80 parts of sorghum; 50 parts of peony raw material; 25 parts of rock sugar and 3 parts of distiller's yeast; 150 parts of water;
mixing peony material with water, heating to 45 deg.C, adding cellulase, papain, and pectinase, and performing enzymolysis for 35min; the dosage of the cellulase, the papain and the pectinase is 2:4:1.5; after enzymolysis, heating at 95 ℃ for 12min, and inactivating enzyme; obtaining an enzymolysis liquid, mixing the enzymolysis liquid with sorghum, rock sugar and distiller's yeast, and uniformly stirring;
(3) Uniformly mixing the raw materials in the step (2), and then placing the mixture in a closed container for anaerobic fermentation for 120 days at the temperature of 20 ℃; performing intermittent ultrasound for 3 to 7 times each day for 3 to 30min by using an ultrasonic vibration rod;
(4) Distilling the fermented product obtained in the step (3), collecting distilled steam, and cooling to obtain wine base;
(5) And (4) sealing and cellaring the raw wine obtained in the step (4) for 50 days.
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| CN105560097A (en) * | 2015-12-21 | 2016-05-11 | 天津贝世康科技有限公司 | Peony enzymes and preparation method and application thereof |
| CN106085770A (en) * | 2016-08-31 | 2016-11-09 | 菏泽瑞璞牡丹产业科技发展有限公司 | A kind of Paeonia suffruticosa health promoting wine and preparation method thereof |
| CN109706021A (en) * | 2017-10-21 | 2019-05-03 | 成都蜀之源酒业有限公司 | A kind of wine-making technology |
| CN110295094A (en) * | 2019-07-31 | 2019-10-01 | 湖北省山青水秀牡丹产业股份公司 | Peony seeds grouts are the method that raw material produces tree peony wine |
| CN110734831A (en) * | 2019-12-12 | 2020-01-31 | 安徽省宴嬉台酒业集团有限公司 | Method for brewing kinds of white spirit |
| CN110923084A (en) * | 2019-12-13 | 2020-03-27 | 西安市高陵区盛源农业科技有限责任公司 | Peony sorghum liquor and preparation method thereof |
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