CN113150920A - Pitaya wine and preparation method thereof - Google Patents
Pitaya wine and preparation method thereof Download PDFInfo
- Publication number
- CN113150920A CN113150920A CN202110508141.4A CN202110508141A CN113150920A CN 113150920 A CN113150920 A CN 113150920A CN 202110508141 A CN202110508141 A CN 202110508141A CN 113150920 A CN113150920 A CN 113150920A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- jin
- wine
- cylinder
- jar
- 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
- 235000014101 wine Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title abstract description 7
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title abstract description 7
- 240000008086 Echinocereus enneacanthus Species 0.000 title 1
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 85
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 79
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 235000012907 honey Nutrition 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 20
- 239000011435 rock Substances 0.000 claims abstract description 18
- 238000007789 sealing Methods 0.000 claims description 30
- 239000003755 preservative agent Substances 0.000 claims description 10
- 230000002335 preservative effect Effects 0.000 claims description 10
- 230000035622 drinking Effects 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 230000009982 effect on human Effects 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000020095 red wine Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 230000002087 whitening effect Effects 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)
- Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a dragon fruit wine and a preparation method thereof, wherein the dragon fruit wine comprises the following raw materials in parts by weight: 180 jin of dragon fruit, 18-22 jin of dragon fruit branches, 180 jin of dragon fruit flowers, 220 jin of honey, 13-18 jin of rock sugar and 85-105 jin of wine. The pitaya wine has good taste, can be drunk by both men and women, is superior to red wine in taste, is astringent in taste, is sweet, has good health care effect on human bodies due to anthocyanin, has colloid in pitaya branches, plays roles of clearing intestines and moistening lung, and is suitable for adults, children and old people to drink.
Description
Technical Field
The invention relates to dragon fruit wine and a preparation method thereof, in particular to the technical field of wine preparation.
Background
The dragon fruit is rich in nutrition, contains few plant albumin and anthocyanin of common plants, and is rich in vitamins and water-soluble dietary fibers. The pitaya has the effects of preventing constipation, preventing anemia, reducing cholesterol, whitening skin, preventing black spots, resisting oxidation and the like.
The fruit wine production in China is mainly focused on grape wine, and other types of fruit wine are few and difficult to meet the market demand. Meanwhile, a plurality of chemical components which affect the health of human bodies are added in the production process, so that the beverage is provided for consumers and the body of the consumers is damaged to a certain extent.
Disclosure of Invention
The invention aims to provide dragon fruit wine and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme: the dragon fruit wine comprises the following raw materials in parts by weight: 180 jin of dragon fruit, 18-22 jin of dragon fruit branches, 180 jin of dragon fruit flowers, 220 jin of honey, 13-18 jin of rock sugar and 85-105 jin of wine.
Further preferably, the dragon fruit wine comprises the following raw materials in parts by weight: 200 jin of dragon fruit, 20 jin of dragon fruit branches, 200 flowers of dragon fruit, 15 jin of honey, 15 jin of rock sugar and 100 jin of wine.
A preparation method of dragon fruit wine comprises the following steps: firstly, according to the weight part raw material ratio of the dragon fruit wine, cutting dragon fruit with peel into a plurality of sections for later use, crushing dragon fruit branches for later use by adopting a crusher, crushing dragon fruit flowers for later use, dissolving crystal sugar for later use, and dissolving honey for later use;
secondly, 3-4 jin of white spirit needs to be added into the jar before entering the jar to sterilize and disinfect, and the brewing time can be accelerated;
and step three, putting the wine of the rest raw materials into a jar, adding the dragon fruit, the dragon fruit branch crushed material, the dragon fruit flower crushed material, the honey and the rock sugar melt reserved in the step one in batches, sealing the jar by using a preservative film, deflating the gas generated after sealing the jar by using a needle prick preservative film, deflating for three days, and turning over the jar after seven days.
Step four, turning over the cylinder, namely stirring the raw materials uniformly, then sealing the cylinder, sealing the cylinder with mud, turning over the cylinder after two months, sealing the cylinder again with mud, turning over the cylinder after three months, accumulating for 12 months totally, turning over the cylinder once every three months, sealing the cylinder once, then opening the cylinder to sober up, putting the sobered wine into an oak barrel for secondary fermentation and precipitation, putting the precipitate into another oak barrel, and drinking after 6 months.
Compared with the prior art, the invention has the following beneficial effects: the pitaya wine has good taste, can be drunk by both men and women, is superior to red wine in taste, is astringent in taste, is sweet, has good health care effect on human bodies due to anthocyanin, has colloid in pitaya branches, plays roles of clearing intestines and moistening lung, and is suitable for adults, children and old people to drink.
Detailed Description
The technical solutions of the present invention will be described below in detail with reference to the embodiments of the present invention, and it should be understood 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.
Example 1
A preparation method of dragon fruit wine comprises the following steps: step one, according to the weight part raw material ratio of the dragon fruit wine, wherein the raw material ratio comprises 180 jin of dragon fruit, 18 jin of dragon fruit branches, 180 jin of dragon fruit flowers, 13 jin of honey, 13 jin of rock sugar and 85 jin of wine, the dragon fruit with the peel is cut into a plurality of sections for standby, the dragon fruit branches are crushed by a crusher for standby, the dragon fruit flowers are crushed for standby, the rock sugar is dissolved for standby, and the honey is dissolved for standby;
secondly, 3 jin of white spirit needs to be added into the jar before entering the jar to sterilize and disinfect, and the brewing time can be accelerated;
and step three, putting the wine of the rest raw materials into a jar, adding the dragon fruit, the dragon fruit branch crushed material, the dragon fruit flower crushed material, the honey and the rock sugar melt reserved in the step one in batches, sealing the jar by using a preservative film, deflating the gas generated after sealing the jar by using a needle prick preservative film, deflating for three days, and turning over the jar after seven days.
Step four, turning over the cylinder, namely stirring the raw materials uniformly, then sealing the cylinder, sealing the cylinder with mud, turning over the cylinder after two months, sealing the cylinder again with mud, turning over the cylinder after three months, accumulating for 12 months totally, turning over the cylinder once every three months, sealing the cylinder once, then opening the cylinder to sober up, putting the sobered wine into an oak barrel for secondary fermentation and precipitation, putting the precipitate into another oak barrel, and drinking after 6 months.
Example 2
A preparation method of dragon fruit wine comprises the following steps: step one, according to the weight part raw material ratio of the dragon fruit wine, wherein the raw material ratio comprises 220 jin of dragon fruit, 22 jin of dragon fruit branches, 220 jin of dragon fruit flowers, 18 jin of honey, 18 jin of rock sugar and 105 jin of wine, the dragon fruit with the peel is cut into a plurality of sections for standby, the dragon fruit branches are crushed by a crusher for standby, the dragon fruit flowers are crushed for standby, the rock sugar is dissolved for standby, and the honey is dissolved for standby;
secondly, 4 jin of white spirit needs to be added into the jar before entering the jar to sterilize and disinfect, and the brewing time can be accelerated;
and step three, putting the wine of the rest raw materials into a jar, adding the dragon fruit, the dragon fruit branch crushed material, the dragon fruit flower crushed material, the honey and the rock sugar melt reserved in the step one in batches, sealing the jar by using a preservative film, deflating the gas generated after sealing the jar by using a needle prick preservative film, deflating for three days, and turning over the jar after seven days.
Step four, turning over the cylinder, namely stirring the raw materials uniformly, then sealing the cylinder, sealing the cylinder with mud, turning over the cylinder after two months, sealing the cylinder again with mud, turning over the cylinder after three months, accumulating for 12 months totally, turning over the cylinder once every three months, sealing the cylinder once, then opening the cylinder to sober up, putting the sobered wine into an oak barrel for secondary fermentation and precipitation, putting the precipitate into another oak barrel, and drinking after 6 months.
Example 3
A preparation method of dragon fruit wine comprises the following steps: step one, according to the weight part raw material ratio of the dragon fruit wine, wherein the raw material ratio comprises 200 jin of dragon fruit, 20 jin of dragon fruit branches, 200 jin of dragon fruit flowers, 15 jin of honey, 15 jin of rock sugar and 100 jin of wine, the dragon fruit with the peel is cut into a plurality of sections for standby, the dragon fruit branches are crushed by a crusher for standby, the dragon fruit flowers are crushed for standby, the rock sugar is dissolved for standby, and the honey is dissolved for standby;
secondly, 3-4 jin of white spirit needs to be added into the jar before entering the jar to sterilize and disinfect, and the brewing time can be accelerated;
and step three, putting the wine of the rest raw materials into a jar, adding the dragon fruit, the dragon fruit branch crushed material, the dragon fruit flower crushed material, the honey and the rock sugar melt reserved in the step one in batches, sealing the jar by using a preservative film, deflating the gas generated after sealing the jar by using a needle prick preservative film, deflating for three days, and turning over the jar after seven days.
Step four, turning over the cylinder, namely stirring the raw materials uniformly, then sealing the cylinder, sealing the cylinder with mud, turning over the cylinder after two months, sealing the cylinder again with mud, turning over the cylinder after three months, accumulating for 12 months totally, turning over the cylinder once every three months, sealing the cylinder once, then opening the cylinder to sober up, putting the sobered wine into an oak barrel for secondary fermentation and precipitation, putting the precipitate into another oak barrel, and drinking after 6 months.
Control group 1: the raw material composition comprises 200 jin of dragon fruit, 15 jin of honey, 15 jin of rock sugar and 100 jin of wine, and the preparation method is the same as that in example 3.
Control group 2: 220 jin of dragon fruit, 18 jin of honey, 18 jin of rock sugar and 105 jin of wine, and the preparation method is the same as that in example 1.
Sensory index evaluations were performed on the experimental group and the control group, and the results are shown in table 1:
TABLE 1 sensory indices
| Index (I) | Example 1 | Example 2 | Example 3 | Control group 1 | Control group 2 |
| Color | Hong Yan | Hong Yan | Hong Yan | Pink | Pink |
| Clarity of the product | Clear and bright | Clear and bright | Clear and bright | Clarification | Clarification |
| Smell(s) | Has strong wine and fruit fragrance | Has strong wine and fruit fragrance | Has strong wine and fruit fragrance | Has strong wine aroma and no fruit aroma | Has strong wine aroma and no fruit aroma |
| Taste of the product | Mellow, fresh, fragrant and sweet | Mellow, fresh, fragrant and sweet | Mellow, fresh, fragrant and sweet | Mellow | Mellow |
The results of physicochemical tests performed on the experimental group and the control group are shown in table 2:
TABLE 2 results of physical and chemical tests
| Index (I) | Example 1 | Example 2 | Example 3 | Control group 1 | Control group 2 |
| Alcohol degree% (V/V) | 4.2 | 4.8 | 4.5 | 6.9 | 7.5 |
| Acidity (in terms of succinic acid) g/100ml | 0.42 | 0.52 | 0.56 | 0.68 | 0.70 |
| Total sugar (calculated as glucose) g/100ml | 6.3 | 6.5 | 6.8 | 5.1 | 5.3 |
The dragon fruit wine produced according to the formula of the dragon fruit wine has the advantages of bright red and clear wine body, fresh and cool taste, mellow flavor, low alcohol content, low acidity, high sugar content, fragrant and sweet taste and certain health-care function.
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 (3)
1. A dragon fruit wine is characterized in that: the dragon fruit wine comprises the following raw materials in parts by weight: 180 jin of dragon fruit, 18-22 jin of dragon fruit branches, 180 jin of dragon fruit flowers, 220 jin of honey, 13-18 jin of rock sugar and 85-105 jin of wine.
2. The dragon fruit wine of claim 1, which is characterized in that: the dragon fruit wine comprises the following raw materials in parts by weight: 200 jin of dragon fruit, 20 jin of dragon fruit branches, 200 flowers of dragon fruit, 15 jin of honey, 15 jin of rock sugar and 100 jin of wine.
3. A preparation method of dragon fruit wine is characterized by comprising the following steps: the preparation method comprises the following steps: firstly, according to the weight part raw material ratio of the dragon fruit wine, cutting dragon fruit with peel into a plurality of sections for later use, crushing dragon fruit branches for later use by adopting a crusher, crushing dragon fruit flowers for later use, dissolving crystal sugar for later use, and dissolving honey for later use;
secondly, 3-4 jin of white spirit needs to be added into the jar before entering the jar to sterilize and disinfect, and the brewing time can be accelerated;
step three, putting the wine of the rest raw materials into a jar, then adding the dragon fruit, the crushed dragon fruit branches, the crushed dragon fruit flowers, the honey and the rock sugar melt for standby in the step one in batches, sealing the jar by using a preservative film, deflating the gas generated after sealing the jar by using a needle prick preservative film, deflating for three days, and turning over the jar after seven days;
step four, turning over the cylinder, namely stirring the raw materials uniformly, then sealing the cylinder, sealing the cylinder with mud, turning over the cylinder after two months, sealing the cylinder again with mud, turning over the cylinder after three months, accumulating for 12 months totally, turning over the cylinder once every three months, sealing the cylinder once, then opening the cylinder to sober up, putting the sobered wine into an oak barrel for secondary fermentation and precipitation, putting the precipitate into another oak barrel, and drinking after 6 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110508141.4A CN113150920A (en) | 2021-05-11 | 2021-05-11 | Pitaya wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110508141.4A CN113150920A (en) | 2021-05-11 | 2021-05-11 | Pitaya wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113150920A true CN113150920A (en) | 2021-07-23 |
Family
ID=76874330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110508141.4A Pending CN113150920A (en) | 2021-05-11 | 2021-05-11 | Pitaya wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113150920A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935605A (en) * | 2009-07-02 | 2011-01-05 | 成善民 | Tonic nutritional health-care wine |
| CN103146545A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household pitaya wine brewing process |
| CN105886269A (en) * | 2014-11-16 | 2016-08-24 | 韦东玉 | Method for processing and making white pitaya fruit wine |
| CN107125426A (en) * | 2017-04-25 | 2017-09-05 | 山东师范大学 | A kind of sandwich Leechee ice cream of dragon fruit and preparation method thereof |
| CN107338164A (en) * | 2017-09-05 | 2017-11-10 | 泸州老窖集团有限责任公司 | Pericarp health liquor and preparation method thereof |
| CN108783159A (en) * | 2018-06-29 | 2018-11-13 | 贵州省现代农业发展研究所 | A kind of Pitaya Flower Healthy Drink and preparation method thereof |
-
2021
- 2021-05-11 CN CN202110508141.4A patent/CN113150920A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101935605A (en) * | 2009-07-02 | 2011-01-05 | 成善民 | Tonic nutritional health-care wine |
| CN103146545A (en) * | 2012-11-14 | 2013-06-12 | 潘海燕 | Household pitaya wine brewing process |
| CN105886269A (en) * | 2014-11-16 | 2016-08-24 | 韦东玉 | Method for processing and making white pitaya fruit wine |
| CN107125426A (en) * | 2017-04-25 | 2017-09-05 | 山东师范大学 | A kind of sandwich Leechee ice cream of dragon fruit and preparation method thereof |
| CN107338164A (en) * | 2017-09-05 | 2017-11-10 | 泸州老窖集团有限责任公司 | Pericarp health liquor and preparation method thereof |
| CN108783159A (en) * | 2018-06-29 | 2018-11-13 | 贵州省现代农业发展研究所 | A kind of Pitaya Flower Healthy Drink and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 马玉华等: "火龙果高效栽培技术", 贵阳：贵州科技出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101067821B1 (en) | Mulberry wine and manufacturing process of the same | |
| TWI338041B (en) | Maca extract-containing alcoholic beverage | |
| CN102876558A (en) | Rose vinegar | |
| CN106834003A (en) | A kind of blueberry red wine and preparation method thereof | |
| KR20190030000A (en) | Blueberry wine and the preparing process thereof | |
| KR101246574B1 (en) | Manufacturing method for making high quality cherry wine with various varieties or enzyme treatment | |
| KR101690413B1 (en) | Manufacturing method of vinegar using aronia berry | |
| EP2128239B1 (en) | Alcoholic liquor additives and method for preparing the same | |
| KR20090084588A (en) | Natural carbonated beverage comprising tea leaves and fruit or vegetable juice and a preparation method thereof | |
| KR100767625B1 (en) | Processes for preparing distilled fig liquors and distilled fig liquors prepared thereby | |
| KR100868974B1 (en) | A manufacturing method for fermented beverage of persimmon | |
| CN106010866A (en) | Snow pear and green tea fermented tea wine and preparation method thereof | |
| KR100543776B1 (en) | The preperation method of mulberrry liquor | |
| CN113150920A (en) | Pitaya wine and preparation method thereof | |
| CN108485865A (en) | A kind of honey grapefruit tea wine and preparation method thereof | |
| KR101006029B1 (en) | Herb wine and manufacturing process of the same | |
| CN108841525B (en) | Preparation method of green tea wine | |
| KR101346567B1 (en) | Mixed fermented liquid of green tea flowers and pomegranates and its manufacturing method | |
| CN102181355A (en) | Rabdosia tea wine and preparation method thereof | |
| CN112522051A (en) | Medlar fruit wine and production process thereof | |
| KR20210056007A (en) | Manufacturing Method of Distilled Liquor having better taste and flavor | |
| KR20020008608A (en) | Method of making wild field-berry wine | |
| KR102449198B1 (en) | Manufacturing method for fermented vinegar using immersion liquor | |
| BR102018075782A2 (en) | LICHIA AND MATE WINE AND ITS PRODUCTION PROCESS | |
| BR102018075772A2 (en) | LICHIA WINE AND ITS PRODUCTION PROCESS |
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 |
Application publication date: 20210723 |
|
| RJ01 | Rejection of invention patent application after publication |