CN113563999A - Preparation method of gorgon fruit recycled brewed white spirit - Google Patents
Preparation method of gorgon fruit recycled brewed white spirit Download PDFInfo
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- CN113563999A CN113563999A CN202110694599.3A CN202110694599A CN113563999A CN 113563999 A CN113563999 A CN 113563999A CN 202110694599 A CN202110694599 A CN 202110694599A CN 113563999 A CN113563999 A CN 113563999A
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- 244000268590 Euryale ferox Species 0.000 title claims abstract description 76
- 235000006487 Euryale ferox Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 title claims description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 235000014101 wine Nutrition 0.000 claims description 29
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 230000007480 spreading Effects 0.000 claims description 14
- 238000003892 spreading Methods 0.000 claims description 14
- 238000012856 packing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- XLYOFNOQVPJJNP-ZSJDYOACSA-N Heavy water Chemical compound [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 claims description 6
- 238000003483 aging Methods 0.000 claims description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 238000004064 recycling Methods 0.000 claims description 6
- 150000002148 esters Chemical class 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 241000218176 Corydalis Species 0.000 claims description 3
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 claims description 3
- 206010013911 Dysgeusia Diseases 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000003344 environmental pollutant Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 231100000719 pollutant Toxicity 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000002352 surface water Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 4
- 238000013124 brewing process Methods 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
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Abstract
The invention relates to the technical field of gordon euryale seed white spirit, and discloses a preparation method of gordon euryale seed recycled brewed white spirit. According to the preparation method of the gordon euryale seed recycled brewed liquor, the gordon euryale seed raw materials are decocted and gelatinized in the extraction process, the cooking and gelatinization process of the gordon euryale seeds in the liquor brewing process is reduced, energy is saved, and the extracted gordon euryale seed dregs are recycled, so that gordon euryale seed resources and production raw materials are saved.
Description
Technical Field
The invention relates to the technical field of gordon euryale seed white spirit production, in particular to a preparation method of brewing white spirit by reutilizing gordon euryale seeds.
Background
Chinese liquor has compound flavor with esters as main component, and is brewed by using yeast and yeast as saccharifying ferment and using starchiness (saccharine) as raw materials and through steaming, saccharifying, fermenting, distilling, ageing and blending.
When the conventional gordon euryale seed white spirit on the market is used for making the white spirit, the processes of processing, cooking and pasting of the gordon euryale seed are needed in the process of making the gordon euryale seed white spirit, the processes are increased, the making is slow, the gordon euryale seed dregs can not be recycled, the use of the gordon euryale seed is increased, the gordon euryale seed resources are wasted, and the production cost is increased.
Practical contents
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the preparation method of the gordon euryale seed recycled brewed liquor, which has the advantages of reducing the cooking gelatinization process of the gordon euryale seeds in the liquor brewing process, saving energy, recycling the extracted gordon euryale seed dregs, saving gordon euryale seed resources, reducing the production cost and the like, and solves the problems that the process increase is not beneficial to saving energy, the gordon euryale seeds cannot be recycled, and the production cost is increased.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the gorgon fruit recycled brewed white spirit comprises the following brewing steps:
s1, recycling the gorgon fruit raw material: adding 11 Chinese medicinal decoction pieces of radix Paeoniae Rubra, rhizoma Smilacis Glabrae, rhizoma Sparganii (processed with vinegar), fructus Toosendan (parched), rhizoma corydalis (processed with vinegar), semen euryales (parched), radix Angelicae sinensis, radix Sophorae Flavescentis, rhizoma Cyperi (processed with vinegar), cortex Phellodendri and Saviae Miltiorrhizae radix according to the prescription of FUYANKANG tablet in pharmacopoeia of people's republic of China, placing the materials in an extraction tank, decocting with water for three times, 2 hr for the first time, 1 hr for each of the second and third times, filtering the decoction, mixing the filtrates, concentrating to appropriate amount for use, discharging the residue, collecting the residue of semen euryales, fermenting, and reusing;
s2, preparation of raw materials: the gorgon fruit dregs are required to be full, no mildew odor and acid odor exist, too heavy water and too much impurities are not suitable for use, the extracted gorgon fruit which meets the requirements is selected for spreading for cooling, partial acid and surface water are volatilized, and fresh air is sucked to create conditions for cellar entry fermentation. Spreading for cooling at room temperature below 20 deg.C, and controlling temperature at 33-35 deg.C; controlling the temperature at 28-30 ℃ at the room temperature of 20-25 ℃; controlling the temperature to be normal temperature when the room temperature is more than 25 ℃;
s3, saccharification: after the gordon euryale seeds are spread and cooled to the required temperature, adding yeast from the dead-end of the gordon euryale seeds twice, controlling the yeast adding amount to be 0.5-0.6% according to the weight of the gordon euryale seeds raw material, scattering the yeast, turning and stirring the mixture evenly, putting the mixture into a box for saccharification, when the room temperature is below 20 ℃, putting the mixture into the box for 30-32 ℃, packing the mixture into the box with the thickness of 250mm, and saccharifying the mixture for 24-48 hours; when the room temperature is 20-25 ℃, the packing temperature is 28-30 ℃, the packing thickness is 200-250mm, and the saccharification time is 24-40 hours; the room temperature is more than 25 ℃, the box entering temperature is room temperature, the box packing thickness is about 200mm, and the saccharification time is 24-36 hours;
s4, fermentation: taking the gordon euryale seed saccharified material out of a box, spreading for cooling, adding the deodorized chaff, uniformly stirring, controlling the temperature below 25 ℃ in a jar, controlling the temperature above 25 ℃ in the jar, treading tightly to flatten each time when the gordon euryale seed saccharified material is added into the jar, causing anaerobic conditions, spreading a layer of chaff after the gordon euryale seed saccharified material is added into the jar, and sealing the jar for fermentation. Fermenting for 7-10 days in winter and fermenting for 6-8 days in summer;
s5, distillation: and (2) taking fermented grains out of the pool, adding 10-15% of chaff, uniformly stirring, screening for slow fire distillation, wherein the fermented grains are required to be light, loose, flat and even when screened, namely, the fermented grains are light, materials are loose, the fermented grains are flat, steam is required to be even, no steam leakage and no steam pressure are realized, when screened, the fermented grains are spread for about 10cm to slowly open the steam, the fermented grains cannot be too fast, the steam is scattered when the fermented grains are seen, the steam leakage is prevented, and when the fermented grains are filled to more than one third, the steam amount can be slightly increased by taking the fact that the steam does not leak. Keeping the flowing wine speed at 1-1.5 kg/min, removing 0.5-1% of head wine and 3-4% of tail wine which may cause the methanol and the methanol oil to exceed the standard;
s6, ageing: grading and warehousing the distilled base liquor according to the quality of the white liquor, and storing the base liquor in a liquor warehouse for more than one year for blending;
s7, blending: blending, namely adding corresponding flavoring wine into base wine stored in a warehouse according to the quality requirement of the product delivered from the factory for combination and flavoring, wherein the alcoholic strength is 40-55% vol by volume;
s8, filling: and conveying the to-be-filled wine which meets the specified requirements in the blending process to a filling machine of a packaging workshop by using a stainless steel pipeline for filling and bottling, and boxing after the filling and bottling is qualified by lamp inspection to obtain the finished product of the gordon euryale seed white wine.
Preferably, the preparation method is to take gordon euryale seeds as raw materials and prepare the gordon euryale seed beverage by steaming, saccharifying, fermenting, distilling, ageing, blending and filling. The finished product wine has the net content of 500 ml/bottle, the alcoholic strength of 40-55% vol, total acid (calculated by acetic acid) not less than 0.3g/L, total ester (calculated by ethyl acetate) not less than 0.65g/L, solid matter not more than 0.6g/L, methanol not more than 0.6g/L, cyanide (calculated by HCN) not more than 8.0mg/L and pollutant lead (calculated by Pb) not more than 0.4 mg/kg. The base wine is colorless or yellowish after being stored for more than one year, is clear and transparent, has no suspended matters and no precipitate, has the typical flavor of gordon euryale seed, and has mellow and soft wine body, elegant fragrance and clean aftertaste.
Compared with the prior art, the invention provides the preparation method of the gorgon fruit recycled brewed liquor, which has the following beneficial effects:
1. according to the preparation method of the gordon euryale seed recycled brewed liquor, the gordon euryale seed raw materials are decocted and gelatinized in the extraction process, the cooking and gelatinization process of the gordon euryale seeds in the liquor brewing process is reduced, energy is saved, and the extracted gordon euryale seed dregs are recycled, so that gordon euryale seed resources and the production cost are saved.
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.
A preparation method of brewing white spirit by recycling gorgon fruit comprises the following brewing steps:
s1, recycling the gorgon fruit raw material: adding 11 Chinese medicinal decoction pieces of radix Paeoniae Rubra, rhizoma Smilacis Glabrae, rhizoma Sparganii (processed with vinegar), fructus Toosendan (parched), rhizoma corydalis (processed with vinegar), semen euryales (parched), radix Angelicae sinensis, radix Sophorae Flavescentis, rhizoma Cyperi (processed with vinegar), cortex Phellodendri and Saviae Miltiorrhizae radix according to the prescription of FUYANKANG tablet in pharmacopoeia of people's republic of China, placing the materials in an extraction tank, decocting with water for three times, 2 hr for the first time, 1 hr for each of the second and third times, filtering the decoction, mixing the filtrates, concentrating to appropriate amount for use, discharging the residue, collecting the residue of semen euryales, fermenting, and reusing;
s2, preparation of raw materials: the gorgon fruit dregs are required to be full, no mildew odor and acid odor exist, too heavy water and too much impurities are not suitable for use, the extracted gorgon fruit which meets the requirements is selected for spreading for cooling, partial acid and surface water are volatilized, and fresh air is sucked to create conditions for cellar entry fermentation. Spreading for cooling at room temperature below 20 deg.C, and controlling temperature at 33-35 deg.C; controlling the temperature at 28-30 ℃ at the room temperature of 20-25 ℃; controlling the temperature to be normal temperature when the room temperature is more than 25 ℃;
s3, saccharification: after the gordon euryale seeds are spread and cooled to the required temperature, the yeast adding amount is controlled to be 0.5-0.6 percent according to the weight of the gordon euryale seeds, the gordon euryale seeds are scattered, stirred, uniformly stirred and placed into a box for saccharification, when the room temperature is below 20 ℃, the box temperature is 30-32 ℃, the box packing thickness is 300mm, and the saccharification time is 24-48 hours; when the room temperature is 20-25 ℃, the packing temperature is 28-30 ℃, the packing thickness is 200-250mm, and the saccharification time is 24-40 hours; the room temperature is more than 25 ℃, the box entering temperature is room temperature, the box packing thickness is about 200mm, and the saccharification time is 24-36 hours;
s4, fermentation: taking the gordon euryale seed saccharified material out of a box, spreading for cooling, adding the deodorized chaff, uniformly stirring, controlling the temperature below 25 ℃ in a jar, controlling the temperature above 25 ℃ in the jar, treading tightly to flatten each time when the gordon euryale seed saccharified material is added into the jar, causing anaerobic conditions, spreading a layer of chaff after the gordon euryale seed saccharified material is added into the jar, and sealing the jar for fermentation. Fermenting for 7-10 days in winter and fermenting for 6-8 days in summer;
s5, distillation: and (3) taking the fermented grains out of the tank, adding 10-15% of chaff, uniformly stirring, and carrying out slow fire distillation on the fermented grains, wherein the fermented grains are required to be light, loose, flat and uniform when being screened, namely, the grains are required to be light, materials are required to be loose, the grains are required to be flat, and the steam is required to be uniform, so that the steam does not leak and does not press. When the steam is started to be screened, the steam is spread by about 10cm and slowly boiled, the steam cannot be over-emergency, the steam is spread when the steam is seen, the steam is prevented from spreading, and the steam amount can be slightly increased when the steam is filled to more than one third, so that the principle of no steam leakage is taken. Keeping the flowing wine speed at 1-1.5 kg/min, removing 0.5-1% of head wine and 3-4% of tail wine which may cause the methanol and the methanol oil to exceed the standard;
s6, ageing: grading and warehousing the distilled base liquor according to the quality of the white liquor, and storing the base liquor in a liquor warehouse for more than one year for blending;
s7, blending: blending, namely adding corresponding flavoring wine into base wine stored in a warehouse according to the quality requirement of the product delivered from the factory for combination and flavoring, wherein the alcoholic strength is 40-55% vol by volume;
s8, filling: and conveying the to-be-filled wine which meets the specified requirements in the blending process to a filling machine of a packaging workshop by using a stainless steel pipeline for filling and bottling, and boxing after the filling and bottling is qualified by lamp inspection to obtain the finished product of the gordon euryale seed white wine.
Through above-mentioned technical scheme, slow fire distillation is prior art, and is not repeated here for a long time.
The preparation method comprises taking semen euryales as raw materials, and performing steaming, saccharifying, fermenting, distilling, aging, blending and filling. The finished product wine has the net content of 500 ml/bottle, the alcoholic strength of 40-55% vol, total acid (calculated by acetic acid) not less than 0.3g/L, total ester (calculated by ethyl acetate) not less than 0.65g/L, solid matter not more than 0.6g/L, methanol not more than 0.6g/L, cyanide (calculated by HCN) not more than 8.0mg/L and pollutant lead (calculated by Pb) not more than 0.4 mg/kg. The base wine is colorless or yellowish after being stored for more than one year, is clear and transparent, has no suspended matters and no precipitate, has the typical flavor of gordon euryale seed, and has mellow and soft wine body, elegant fragrance and clean aftertaste.
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 (2)
1. A preparation method of brewing white spirit by recycling gorgon fruit is characterized by comprising the following steps: the preparation method of the gorgon fruit recycled brewed liquor comprises the following brewing steps:
s1, recycling the gorgon fruit raw material: adding 11 Chinese medicinal decoction pieces of radix Paeoniae Rubra, rhizoma Smilacis Glabrae, rhizoma Sparganii (processed with vinegar), fructus Toosendan (parched), rhizoma corydalis (processed with vinegar), semen euryales (parched), radix Angelicae sinensis, radix Sophorae Flavescentis, rhizoma Cyperi (processed with vinegar), cortex Phellodendri and Saviae Miltiorrhizae radix according to the prescription of FUYANKANG tablet in pharmacopoeia of people's republic of China, placing the materials in an extraction tank, decocting with water for three times, 2 hr for the first time, 1 hr for each of the second and third times, filtering the decoction, mixing the filtrates, concentrating to appropriate amount for use, discharging the residue, collecting the residue of semen euryales, fermenting, and reusing;
s2, preparation of raw materials: the gorgon fruit dregs are required to be full, no mildew odor and acid odor exist, too heavy water and too much impurities are not suitable for use, the extracted gorgon fruit which meets the requirements is selected for spreading for cooling, partial acid and surface water are volatilized, and fresh air is sucked to create conditions for cellar entry fermentation. Spreading for cooling at room temperature below 20 deg.C, and controlling temperature at 33-35 deg.C; controlling the temperature at 28-30 ℃ at the room temperature of 20-25 ℃; the temperature is controlled at normal temperature when the room temperature is above 25 ℃.
S3, saccharification: after the gordon euryale seeds are spread and cooled to the required temperature, adding yeast from the dead-end of the gordon euryale seeds twice, controlling the yeast adding amount to be 0.5-0.6% according to the weight of the gordon euryale seeds raw material, scattering the yeast, turning and stirring the mixture evenly, putting the mixture into a box for saccharification, when the room temperature is below 20 ℃, putting the mixture into the box for 30-32 ℃, packing the mixture into the box with the thickness of 250mm, and saccharifying the mixture for 24-48 hours; when the room temperature is 20-25 ℃, the packing temperature is 28-30 ℃, the packing thickness is 200-250mm, and the saccharification time is 24-40 hours; the room temperature is more than 25 ℃, the box entering temperature is room temperature, the box packing thickness is about 200mm, and the saccharification time is 24-36 hours.
S4, fermentation: taking the gordon euryale seed saccharified material out of a box, spreading for cooling, adding the deodorized chaff, uniformly stirring, controlling the temperature below 25 ℃ in a jar, controlling the temperature above 25 ℃ in the jar, treading tightly to flatten each time when the gordon euryale seed saccharified material is added into the jar, causing anaerobic conditions, spreading a layer of chaff after the gordon euryale seed saccharified material is added into the jar, and sealing the jar for fermentation. Fermenting for 7-10 days in winter and fermenting for 6-8 days in summer.
S5, distillation: and (3) taking the fermented grains out of the tank, adding 10-15% of chaff, uniformly stirring, and carrying out slow fire distillation on the fermented grains, wherein the fermented grains are required to be light, loose, flat and uniform when being screened, namely, the grains are required to be light, materials are required to be loose, the grains are required to be flat, and the steam is required to be uniform, so that the steam does not leak and does not press. When starting to screen, the wine is spread by about 10cm and slowly boiled, and the steam is not over-emergent, the steam is spread to prevent the steam from spreading, when the wine is filled to more than one third, the steam amount can be slightly increased, the wine flowing speed is kept to be 1-1.5 kg/min on the principle of no steam leakage, 0.5-1% of head wine and 3-4% of tail wine which possibly exceed the standards of methanol and methanol oil are removed.
S6, ageing: the distilled base liquor is classified and put in storage according to the quality of the white spirit, and can be blended after being stored in a liquor storage for more than one year.
S7, blending: blending is to add corresponding flavoring wine into base wine stored in a warehouse according to the quality requirement of the product delivered from the factory for combination and flavoring, wherein the alcoholic strength is 40-55% vol by volume.
S8, filling: and conveying the to-be-filled wine which meets the specified requirements in the blending process to a filling machine of a packaging workshop by using a stainless steel pipeline for filling and bottling, and boxing after the filling and bottling is qualified by lamp inspection to obtain the finished product of the gordon euryale seed white wine.
2. The method for preparing the gorgon fruit recycled brewed white spirit according to claim 1, which is characterized in that: the preparation method takes gordon euryale seeds as raw materials and is prepared by stewing, saccharifying, fermenting, distilling, ageing, blending and filling. The finished product wine has the net content of 500 ml/bottle, the alcoholic strength of 40-55% vol, total acid (calculated by acetic acid) not less than 0.3g/L, total ester (calculated by ethyl acetate) not less than 0.65g/L, solid matter not more than 0.6g/L, methanol not more than 0.6g/L, cyanide (calculated by HCN) not more than 8.0mg/L and pollutant lead (calculated by Pb) not more than 0.4 mg/kg. The base wine is colorless or yellowish after being stored for more than one year, is clear and transparent, has no suspended matters and no precipitate, has the typical flavor of gordon euryale seed, and has mellow and soft wine body, elegant fragrance and clean aftertaste.
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| CN105567505A (en) * | 2016-03-14 | 2016-05-11 | 江西明湖农业发展有限公司 | Gorgon fruit wine and preparation method thereof |
| CN108456610A (en) * | 2018-04-11 | 2018-08-28 | 郭永高 | A kind of health Gorgon fruit wine and preparation method thereof |
| CN111518657A (en) * | 2020-04-17 | 2020-08-11 | 劲牌有限公司 | Gorgon fruit medicinal residue wine and brewing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101899374A (en) * | 2010-07-21 | 2010-12-01 | 玉溪市维和生物技术有限责任公司 | White spirit prepared by fermenting and distilling pseudo-ginseng root dregs and method |
| CN105567505A (en) * | 2016-03-14 | 2016-05-11 | 江西明湖农业发展有限公司 | Gorgon fruit wine and preparation method thereof |
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Application publication date: 20211029 |