CN114045197A - Organic green plum wine and preparation method thereof - Google Patents
Organic green plum wine and preparation method thereof Download PDFInfo
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- CN114045197A CN114045197A CN202111373435.7A CN202111373435A CN114045197A CN 114045197 A CN114045197 A CN 114045197A CN 202111373435 A CN202111373435 A CN 202111373435A CN 114045197 A CN114045197 A CN 114045197A
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- plum wine
- arabinose
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- 235000020098 plum wine Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 25
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000021018 plums Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 239000008213 purified water Substances 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 33
- 239000000126 substance Substances 0.000 claims description 18
- 206010019233 Headaches Diseases 0.000 claims description 9
- 231100000869 headache Toxicity 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 206010019133 Hangover Diseases 0.000 claims description 8
- 238000002372 labelling Methods 0.000 claims description 8
- 241000238631 Hexapoda Species 0.000 claims description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000447 pesticide residue Substances 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 229910052711 selenium Inorganic materials 0.000 claims description 4
- 239000011669 selenium Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 235000019441 ethanol Nutrition 0.000 description 28
- 230000000694 effects Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 6
- 210000004185 liver Anatomy 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 4
- 229960004793 sucrose Drugs 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 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 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 238000010579 first pass effect Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 1
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 102400000472 Sucrase Human genes 0.000 description 1
- 101710112652 Sucrose-6-phosphate hydrolase Proteins 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000006864 oxidative decomposition reaction Methods 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000008673 vomiting 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an organic green plum wine which comprises the following components in parts by weight: 10-20 parts of purified water, 1-3 parts of white spirit, 5-20 parts of green plums, 1-3 parts of rock candy and 1-2 parts of L-arabinose. The invention also provides a preparation method of the plum wine prepared from the components. The invention has strong practicability and functionality, and can be widely applied to the technical field of green plum wine.
Description
Technical Field
The invention relates to the field of green plum wine, in particular to organic green plum wine and a preparation method thereof.
Background
Most of the plum wine in the market is prepared from various ingredients, essence is added, the process flow is complex, the taste and the flavor of the original plum wine cannot be maintained, and the taste and the flavor are deficient. In addition, the green plum wine in the prior art has the defects that certain damage is caused to the liver, and the damage of alcohol to a human body cannot be reduced.
Therefore, a technique capable of overcoming the above-mentioned drawbacks has yet to be proposed.
Disclosure of Invention
Aiming at the problems, the invention provides the green plum wine which does not cause damage to the body and also provides a preparation method of the green plum wine.
The technical scheme provided by the invention is as follows:
an organic green plum wine comprises the following components in parts by weight: 10-20 parts of purified water, 1-3 parts of white spirit, 5-20 parts of green plums, 1-3 parts of rock candy and 1-2 parts of L-arabinose.
Further, the feed comprises the following components in parts by weight: 10 parts of purified water, 1 part of white spirit, 5 parts of green plums, 1 part of rock candy and 1 part of L-arabinose.
Further, the feed comprises the following components in parts by weight: 20 parts of purified water, 3 parts of white spirit, 20 parts of green plums, 3 parts of rock candy and 2 parts of L-arabinose.
Further, the feed comprises the following components in parts by weight: 15 parts of purified water, 2 parts of white spirit, 12.5 parts of green plums, 2 parts of rock candy and 1.5 parts of L-arabinose.
The invention also provides a technical scheme that:
the preparation method of the green plum wine at least comprises the following preparation steps:
s1, strictly selecting in a grading manner, cleaning fresh and medium-quality green plums which are not broken, are not damaged by diseases and insects, have no spots or few spots and are eighty percent ripe, detecting qualified pesticide residues and growing in a selenium-rich environment for later use;
s2, adding a certain amount of green plums in the S1, purified water and rock sugar into the white spirit for soaking;
s3, blending the soaked substances in the S2, and then adding L-arabinose to dissolve;
s4, filling the dissolved substances in the S3;
s5, checking whether the foreign bodies and the container in the S4 are damaged or not, and ensuring that the scales meet the specified height requirement;
s6, sealing and storing the container in the S5 to ensure that the substances in the container cannot be spilled out;
s7, drying the container in the S6 to ensure that water drops cannot occur;
s8, labeling the container in the S7;
and S9, placing the labeling product in the S8 under a room temperature condition for storage after being qualified.
Further, in the preparation process, the generated alcohol substances remove harmful alcohol substances through an alcohol removal process, so that the problem of hangover or headache is avoided.
Compared with the prior art, the invention has the advantages that:
the green plum wine with simple ingredients can meet the taste requirements of consumers, does not damage bodies, has no side effect, does not cause headaches or hangover of the drinkers, reduces or inhibits the absorption of sugar by the human bodies, reduces the damage of alcohol in the human bodies, and achieves the effects of protecting the liver and dispelling the effects of alcohol.
Detailed Description
The present invention will be described in further detail with reference to examples.
The technical scheme provided by the invention is as follows:
an organic green plum wine comprises the following components in parts by weight: 10-20 parts of purified water, 1-3 parts of white spirit, 5-20 parts of green plums, 1-3 parts of rock candy and 1-2 parts of L-arabinose.
The preparation process of the green plum wine by using the components provided by the invention comprises the following preparation processes:
s1, strictly selecting in a grading manner, cleaning fresh and medium-quality green plums which are not broken, are not damaged by diseases and insects, have no spots or few spots and are eighty percent ripe, detecting qualified pesticide residues and growing in a selenium-rich environment for later use;
s2, adding a certain amount of green plums in the S1, purified water and rock sugar into the white spirit for soaking;
s3, blending the soaked substances in the S2, and then adding L-arabinose to dissolve;
s4, filling the dissolved substances in the S3;
s5, checking whether the foreign bodies and the container in the S4 are damaged or not, and ensuring that the scales meet the specified height requirement;
s6, sealing and storing the container in the S5 to ensure that the substances in the container cannot be spilled out;
s7, drying the container in the S6 to ensure that water drops cannot occur;
s8, labeling the container in the S7;
and S9, placing the labeling product in the S8 under a room temperature condition for storage after being qualified.
In the preparation process, the generated alcohol substances remove harmful alcohol substances through an alcohol removal process, so that the problem of hangover or headache is avoided.
The principle that the above ingredients can achieve the function of not causing hangover and headache is as follows:
the following were reported from "japan's ministry of health and labor": the addition of 2% L-arabinose to sucrose can inhibit 40% sucrose absorption, and can reduce blood glucose by about 50%, and the addition amount of the L-arabinose reaches 5%, so that blood glucose can hardly rise.
The L-arabinose inhibits the decomposition of sucrase, and the undecomposed sucrose is utilized by microorganisms at the tail end of small intestine to generate organic acids which can inhibit the synthesis of fat by liver; in addition, the L-arabinose has the inhibiting effect on the absorption of cane sugar, the probability of converting sugar into fat is reduced, the production of new fat in the body is reduced, and the purpose of losing weight is achieved;
the L-arabinose is dissolved in the green plum wine solution and exists in a molecular form and does not react with the solution, when molecules enter a human body, the L-arabinose is absorbed through digestive tract mucosa and is transported to each human organ through intracorporeal circulation, the L-arabinose can enhance the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase in the liver, greatly accelerate the oxidative decomposition speed of alcohol in the body, achieve the effects of dispelling the effects of alcohol and protecting the liver, effectively prevent the absorption and repeated fermentation and decomposition of alcohol in the small intestine after drinking alcohol, relieve the damage of the liver, and relieve the uncomfortable symptoms such as headache, vomiting and the like after drinking alcohol, achieve the microdust effect, simultaneously reduce the damage of alcohol to the human body, and avoid headache and hangover after drinking.
According to the metabolic characteristics of ethanol in vivo, L-arabinose mainly plays a role in relieving alcoholism from two aspects:
1) inhibiting gastrointestinal absorption of alcohol, enhancing first pass effect of alcohol in gastrointestinal tract (popular drinking can reduce consumption of alcohol in blood), and reducing alcohol concentration in blood;
2) accelerate the elimination rate of ethanol and metabolites thereof, and reduce the damage to tissues and cells.
The present invention will be specifically described below with reference to specific examples.
Example one
An organic green plum wine comprises the following components in parts by weight: 10 parts of purified water, 1 part of white spirit, 5 parts of green plums, 1 part of rock candy and 1 part of L-arabinose.
When in preparation, the following implementation processes are included:
s1, strictly selecting in a grading manner, cleaning fresh and medium-quality green plums which are not broken, are not damaged by diseases and insects, have no spots or few spots and are eighty percent ripe, detecting qualified pesticide residues and growing in a selenium-rich environment for later use;
s2, adding a certain amount of green plums in the S1, purified water and rock sugar into the white spirit for soaking;
s3, blending the soaked substances in the S2, and then adding L-arabinose to dissolve;
s4, filling the dissolved substances in the S3;
s5, checking whether the foreign bodies and the container in the S4 are damaged or not, and ensuring that the scales meet the specified height requirement;
s6, sealing and storing the container in the S5 to ensure that the substances in the container cannot be spilled out;
s7, drying the container in the S6 to ensure that water drops cannot occur;
s8, labeling the container in the S7;
and S9, placing the labeling product in the S8 under a room temperature condition for storage after being qualified.
In the preparation process, the generated alcohol substances remove harmful alcohol substances through an alcohol removal process, so that the problem of hangover or headache is avoided.
Example two
An organic green plum wine comprises the following components in parts by weight: 20 parts of purified water, 3 parts of white spirit, 20 parts of green plums, 3 parts of rock candy and 2 parts of L-arabinose.
The preparation process is the same as in the first example.
EXAMPLE III
An organic green plum wine comprises the following components in parts by weight: 15 parts of purified water, 2 parts of white spirit, 12.5 parts of green plums, 2 parts of rock candy and 1.5 parts of L-arabinose.
The preparation process is the same as in the first example.
Example four
The technical effects of the above-described embodiments are verified below.
(1) The green plum wine provided by the invention is tested for lead, alcoholic strength, benzoic acid and sodium salt thereof, potassium sorbate and potassium salt thereof, and staphylococcus aureus.
The detection basis is as follows: GB/T27588-;
GB 2762-2017 pollutant limit in national food Standard for food safety;
GB2760-2014 national food safety standard (Standard for use of food additives);
GB 4789.4-2016 test for Salmonella in food safety national standard food microbiology;
GB 4789.10-2016 test for food safety national Standard food microbiology (Staphylococcus aureus).
Through detection, the items with standard indexes in the detected items meet the requirements of GB/T27588-.
TABLE 1 test results
TABLE 2
In conclusion, by adopting the technical scheme provided by the invention, the functions of avoiding hangover and headache to the body can be realized, the gastrointestinal absorption degree of alcohol can be inhibited, the first-pass effect of alcohol in the gastrointestinal tract is enhanced, and the alcohol concentration in blood is reduced; the technical scheme provided by the invention can also enhance the elimination efficiency of ethanol and metabolites thereof, and reduce the damage to tissues and cells.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiments shown in the examples are only one of the embodiments of the present invention, and the actual content is not limited thereto. In summary, those skilled in the art should appreciate that embodiments and examples similar to those of the present invention can be devised without departing from the spirit and scope of the invention.
Claims (6)
1. The organic green plum wine is characterized by comprising the following components in parts by weight: 10-20 parts of purified water, 1-3 parts of white spirit, 5-20 parts of green plums, 1-3 parts of rock candy and 1-2 parts of L-arabinose.
2. The organic green plum wine as claimed in claim 1, comprising the following components in parts by weight: 10 parts of purified water, 1 part of white spirit, 5 parts of green plums, 1 part of rock candy and 1 part of L-arabinose.
3. The organic green plum wine as claimed in claim 1, comprising the following components in parts by weight: 20 parts of purified water, 3 parts of white spirit, 20 parts of green plums, 3 parts of rock candy and 2 parts of L-arabinose.
4. The organic green plum wine as claimed in claim 1, comprising the following components in parts by weight: 15 parts of purified water, 2 parts of white spirit, 12.5 parts of green plums, 2 parts of rock candy and 1.5 parts of L-arabinose.
5. A process for the preparation of a plum wine according to any one of claims 1 to 4, comprising at least the following steps:
s1, strictly selecting in a grading manner, cleaning fresh and medium-quality green plums which are not broken, are not damaged by diseases and insects, have no spots or few spots and are eighty percent ripe, detecting qualified pesticide residues and growing in a selenium-rich environment for later use;
s2, adding a certain amount of green plums in the S1, purified water and rock sugar into the white spirit for soaking;
s3, blending the soaked substances in the S2, and then adding L-arabinose to dissolve;
s4, filling the dissolved substances in the S3;
s5, checking whether the foreign bodies and the container in the S4 are damaged or not, and ensuring that the scales meet the specified height requirement;
s6, sealing and storing the container in the S5 to ensure that the substances in the container cannot be spilled out;
s7, drying the container in the S6 to ensure that water drops cannot occur;
s8, labeling the container in the S7;
and S9, placing the labeling product in the S8 under a room temperature condition for storage after being qualified.
6. The method of claim 5, wherein the generated alcohol is removed by a de-alcoholization process to remove harmful alcohol during the preparation process, thereby preventing hangover or headache.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111373435.7A CN114045197A (en) | 2021-11-19 | 2021-11-19 | Organic green plum wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111373435.7A CN114045197A (en) | 2021-11-19 | 2021-11-19 | Organic green plum wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114045197A true CN114045197A (en) | 2022-02-15 |
Family
ID=80210549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111373435.7A Pending CN114045197A (en) | 2021-11-19 | 2021-11-19 | Organic green plum wine and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797023A (en) * | 2009-11-26 | 2010-08-11 | 济南圣泉唐和唐生物科技有限公司 | Application of L-arabinopyranose as dealcoholic agent |
| CN104651197A (en) * | 2013-11-22 | 2015-05-27 | 青岛佳瑞庄园葡萄酒业有限公司 | Vatica mangachapoi Blanco wine production method |
| CN105062825A (en) * | 2015-08-19 | 2015-11-18 | 南京农业大学 | Method for producing green plum impregnated wine |
| CN106281872A (en) * | 2015-05-20 | 2017-01-04 | 张悦健 | A kind of formula of Armeniaca mume Sieb. health promoting wine and preparation method thereof |
| CN106398992A (en) * | 2015-12-18 | 2017-02-15 | 宜宾五粮液股份有限公司 | Plum fruit wine containing L-arabinose, and production method thereof |
-
2021
- 2021-11-19 CN CN202111373435.7A patent/CN114045197A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797023A (en) * | 2009-11-26 | 2010-08-11 | 济南圣泉唐和唐生物科技有限公司 | Application of L-arabinopyranose as dealcoholic agent |
| CN104651197A (en) * | 2013-11-22 | 2015-05-27 | 青岛佳瑞庄园葡萄酒业有限公司 | Vatica mangachapoi Blanco wine production method |
| CN106281872A (en) * | 2015-05-20 | 2017-01-04 | 张悦健 | A kind of formula of Armeniaca mume Sieb. health promoting wine and preparation method thereof |
| CN105062825A (en) * | 2015-08-19 | 2015-11-18 | 南京农业大学 | Method for producing green plum impregnated wine |
| CN106398992A (en) * | 2015-12-18 | 2017-02-15 | 宜宾五粮液股份有限公司 | Plum fruit wine containing L-arabinose, and production method thereof |
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Application publication date: 20220215 |