CN114214151A - Preparation method of flower-flavor plum wine - Google Patents
Preparation method of flower-flavor plum wine Download PDFInfo
- Publication number
- CN114214151A CN114214151A CN202111399062.0A CN202111399062A CN114214151A CN 114214151 A CN114214151 A CN 114214151A CN 202111399062 A CN202111399062 A CN 202111399062A CN 114214151 A CN114214151 A CN 114214151A
- Authority
- CN
- China
- Prior art keywords
- flower
- wine
- green plum
- fresh
- sugar
- 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.)
- Withdrawn
Links
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
-
- 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
- C12G3/026—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
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (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)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of flower-flavor plum wine, which takes fresh flowers and green plums as raw materials, firstly saccharifying the fresh flowers, separating out functional components more easily, removing bitter and peculiar smell of the fresh flowers, reserving flower-flavor carriers, enriching the mouthfeel of the plum wine, and being fragrant, sweet and pure; the prepared wine liquid is glittering and translucent without turbidity, has good sensory quality, soft taste, moderate sweet and sour taste, refreshing and fine taste and unique flavor.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a preparation method of a flower-fragrance type plum wine.
Background
The green plums are also called as sour plums and fruit plums, belong to fruits of rosaceous plants, are originally produced in China, are mainly distributed in Yangtze river basin and south China and southwest China, and are planted in great quantities in places such as Guangdong, Zhejiang river, Fujian and Yunnan China. The green plum pulp is rich in nutrition, is rich in various organic acids mainly comprising citric acid, various nutrient substances and active substances such as essential amino acids of human bodies, vitamins, mineral substances, flavones and the like, is a traditional medicine-food homologous food in China, has various health care and medicinal values of promoting the production of body fluid to quench thirst, resisting bacteria and expelling worms, eliminating fatigue, protecting liver, improving gastrointestinal functions, delaying senility and the like, and is widely applied to the fields of food and medicine.
The green plums are famous in sour taste, contain a large amount of amygdalin, are not suitable for fresh eating, mature green plum fruits are easy to rot and difficult to transport and store, and the fresh fruits are extremely severely rotten during the period of harvesting vigorous fruits every year, so that the economic loss is large. The development and research of green plum fruits can improve the utilization rate of green plum resources and the added value of products.
In recent years, the flower-fragrance wine also becomes a great hot spot in the market due to the unique flower fragrance and the rich nutrient contents such as flavonoid, sterol and the like, and is particularly popular with female consumers. The flower-fragrance liquor and the flower-fragrance wine are produced in succession, for example, the Guizhou flower liquor industry uses pure fresh flowers to brew the flower-fragrance liquor through semi-solid state fermentation, and Henan Min wine company selects sweet osmanthus and grapes to brew and ferment to obtain the flower-fragrance wine and the like. However, the traditional flower-fragrance wine adopts a single flower seed for simple mixed fermentation, so that the problems of poor stability of nutrient components and aroma components, low extraction efficiency, thin flavor and the like exist.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provides a preparation method of a flower-flavor plum wine.
In order to achieve the above object, the present invention provides the following technical solutions:
a preparation method of a flower-flavor plum wine comprises the following steps:
s1, selecting fresh flowers with excellent quality within 24 hours, cleaning the fresh flowers with clean water, and draining the fresh flowers for later use;
s2, removing impurities such as calyx and the like from the drained fresh flowers, naturally withering the fresh flowers in a shady and cool ventilated place until the water content is 12-20%, spraying a rice wine solution which is 10-20% of the weight of the dried fresh flowers, kneading and stirring uniformly, carrying out flash evaporation for 2-3 times under superheated steam, putting the mixture into a stirring tank, adding white sugar, kneading and stirring into a dough, putting the dough into the tank, and aging in a dark place to obtain fresh flower sugar;
s3, coarsely crushing fresh flower sugar into 10-20 meshes, adding water for extraction, heating and leaching in water bath, and filtering to remove residues to obtain flower fragrance sugar liquid;
s4, selecting fresh green plum fruits which are cyan, free of diseases and insect pests, free of rotten fruits, full in fruits and hard in pulp, cleaning soil and impurities on the peels with clear water, and removing the cores of the green plum fruits to obtain green plum pulp;
s5, adding green plum pulp into 1-2 times of citric acid aqueous solution with the mass concentration of 0.1-0.2%, beating into slurry, adding 0.3-0.5g/L potassium metabisulfite, adding complex enzyme, and performing enzymolysis at 30-40 deg.C for 2-3h to obtain green plum juice;
s6, dissolving yeast powder and water according to the weight ratio of 1: 20-25, activating in a constant-temperature water bath at 36-40 ℃ for 15-30min, adding flower fragrance sugar solution into green plum juice to adjust sugar degree, adding calcium carbonate to adjust pH value to 3-4, inoculating activated yeast, fermenting in a sealed tank, fermenting in a constant-temperature incubator at 25-30 ℃ for 7-15d, rapidly separating wine body and wine residue after main fermentation, performing after-fermentation in a constant-temperature and constant-humidity incubator at 18-22 ℃, and storing in a closed container for 28-40d to obtain green plum wine liquid;
s7, clarifying and filtering the green plum wine liquid, canning, sealing and sterilizing to obtain the finished product.
Preferably, in S1, the fresh flower is selected from one of rose, jasmine, sweet osmanthus, peach blossom and honeysuckle.
Preferably, in the step S2, 1 to 5 parts of chitosan oligosaccharide and 1 to 5 parts of citric acid are added into the rice wine solution per 1000 parts by weight of the solution.
Preferably, in S2, the temperature of the superheated steam is 135-145 ℃, and the flash time is 5-10S.
Preferably, in the step S2, white sugar is added into the steamed fresh flowers and the white sugar according to the weight ratio of 10: 4-6.
Preferably, in the S3, water is added according to the weight ratio of fresh flower sugar powder to water of 1:4-6, and the mixture is heated for 15-30min in water bath at the temperature of 45-60 ℃.
Preferably, in the step S5, the complex enzyme is prepared from cellulase and pectinase in a weight ratio of 1: 1.5-2.5, and the addition amount of the complex enzyme is 0.05-0.1% of the weight of the green plum pulp.
Preferably, in the S6, the flower fragrance sugar solution is added according to the adjustment of the sugar degree to 18-24%, and the adding amount of the activated yeast is 4-6% of the weight of the green plum juice.
Preferably, in S7, the clarifying and filtering are to perform ultrasonic treatment on the green plum wine liquid at 15-25 ℃ and ultrasonic power of 200-300W for 20-30min, and then filter the green plum wine liquid by using a microporous filtering membrane.
The invention has the advantages that:
according to the preparation method of the flower-flavor green plum wine, provided by the invention, fresh flowers and green plums are used as raw materials, the fresh flowers are saccharified, functional components are more easily separated out, simultaneously, the bitter and peculiar smell of the fresh flowers is removed, a flower-flavor carrier is reserved, the mouth feel of the green plum wine is enriched, and the green plum wine is fragrant, sweet and pure.
In the preparation method provided by the invention, the chitosan oligosaccharide and citric acid are adopted for protecting and preserving the color of the fresh flowers, and the steam flash evaporation is adopted, so that the permeability of petals is improved, the deterioration and the taste change can be prevented, the fresh flowers are mixed with white sugar and are aged, the functional components are separated out to the maximum extent, and the taste is better and palatable.
Finally, the wine prepared by the preparation method provided by the invention is glittering and translucent, has no turbidity, good sensory quality, soft taste, moderate sweet and sour taste, refreshing and fine taste and unique flavor.
Detailed Description
The technical scheme of the invention is further explained by combining the specific examples as follows:
example 1
A preparation method of rose fragrance plum wine comprises the following steps:
s1, selecting fresh rose flowers with excellent quality within 24 hours, washing the fresh rose flowers with clear water, and draining the fresh rose flowers for later use;
s2, removing impurities such as calyx and the like from the drained fresh flowers, naturally withering the fresh flowers in a shady and cool ventilation place until the water content is 15%, spraying a rice wine solution which is equal to 15% of the weight of the dried fresh flowers, adding 5 parts of chitosan oligosaccharide and 5 parts of citric acid into every 1000 parts of the rice wine solution by weight, uniformly kneading, carrying out flash evaporation for 3 times at 135 ℃ under superheated steam for 9S each time, putting the mixture into a material mixing tank, steaming the fresh flowers according to the weight ratio of 10: 5 of the fresh flowers to the white sugar, adding the white sugar, kneading the mixture into a dough, putting the dough into the tank, and aging in a dark place to obtain fresh flower sugar;
s3, coarsely crushing fresh flower sugar into 10 meshes, adding water to extract according to the weight ratio of fresh flower sugar powder to water of 1:5, heating in water bath at 50 ℃ for 20min to extract, and filtering to remove residues to obtain flower fragrance sugar liquid;
s4, selecting fresh green plum fruits which are cyan, free of diseases and insect pests, free of rotten fruits, full in fruits and hard in pulp, cleaning soil and impurities on the peels with clear water, and removing the cores of the green plum fruits to obtain green plum pulp;
s5, adding the green plum pulp into 1 time of citric acid aqueous solution with the mass concentration of 0.1%, beating into slurry, adding 0.4g/L potassium metabisulfite, adding cellulase and pectinase according to the weight ratio of 1: 12, adding a complex enzyme which accounts for 0.06 percent of the weight of the green plum pulp, and performing enzymolysis for 2.5 hours at 35 ℃ to obtain green plum juice;
s6, dissolving yeast powder in water according to the weight ratio of 1: 20, activating in a constant-temperature water bath at 38 ℃ for 20min, adding flower fragrance sugar solution into green plum juice to adjust the sugar degree to 22%, adding calcium carbonate to adjust the pH value to 3.5, inoculating activated yeast with the weight of 5% of the green plum juice, sealing in a tank for fermentation, fermenting in a constant-temperature incubator at 28 ℃ for 8d, quickly separating wine bodies and wine residues after the main fermentation is finished, performing after-fermentation in a constant-temperature and constant-humidity incubator at 20 ℃, and storing in a closed container for 30d to obtain green plum wine;
s7, subjecting the green plum wine to ultrasonic treatment at 18 deg.C and ultrasonic power of 250W for 25min, filtering with microporous filtering membrane, canning, sealing, and sterilizing to obtain the final product.
Example 2
A preparation method of osmanthus fragrans fragrant green plum wine comprises the following steps:
s1, selecting and picking fresh osmanthus flowers with excellent quality within 24 hours, cleaning the fresh osmanthus flowers with clear water, and draining the fresh osmanthus flowers for later use;
s2, removing impurities such as calyx and the like from the drained fresh flowers, naturally withering the fresh flowers in a shady and cool ventilation place until the water content is 12%, spraying a rice wine solution which is equivalent to 10% of the weight of the dried fresh flowers, adding 3 parts of chitosan oligosaccharide and 3 parts of citric acid into every 1000 parts of the rice wine solution by weight, uniformly kneading, carrying out flash evaporation for 3 times at 145 ℃ under superheated steam for 10S each time, putting the mixture into a material mixing tank, steaming the fresh flowers according to the weight ratio of 10: 6 of the fresh flowers to the white sugar, adding the white sugar, kneading the mixture into a dough, putting the dough into the tank, and aging in a dark place to obtain fresh flower sugar;
s3, coarsely crushing fresh flower sugar into 20 meshes, adding water to extract according to the weight ratio of fresh flower sugar powder to water of 1:6, heating in a water bath at 60 ℃ for 30min to extract, and filtering to remove residues to obtain a flower fragrance sugar solution;
s4, selecting fresh green plum fruits which are cyan, free of diseases and insect pests, free of rotten fruits, full in fruits and hard in pulp, cleaning soil and impurities on the peels with clear water, and removing the cores of the green plum fruits to obtain green plum pulp;
s5, adding green plum pulp into 2 times of citric acid aqueous solution with the mass concentration of 0.2%, beating into slurry, adding 0.4g/L potassium metabisulfite, adding cellulase and pectinase according to the weight ratio of 1: 2.5 mixing to obtain complex enzyme, adding the complex enzyme with an amount of 0.05% of the weight of the green plum pulp, and performing enzymolysis at 40 deg.C for 3h to obtain green plum juice;
s6, dissolving yeast powder in water according to the weight ratio of 1: 25, activating in a constant-temperature water bath at 40 ℃ for 20min, adding flower fragrance sugar solution into green plum juice to adjust the sugar degree to 24%, adding calcium carbonate to adjust the pH value to 3.5, inoculating activated yeast with 6% of the weight of the green plum juice, sealing in a tank for fermentation, fermenting in a constant-temperature incubator at 30 ℃ for 12d, quickly separating wine bodies and wine residues after the main fermentation is finished, performing after-fermentation in a constant-temperature and constant-humidity incubator at 22 ℃, and storing in a closed container for 40d to obtain green plum wine;
s7, subjecting the green plum wine to ultrasonic treatment at 25 deg.C and ultrasonic power of 300W for 20min, filtering with microporous filtering membrane, canning, sealing, and sterilizing to obtain the final product.
Example 3
A preparation method of jasmine flower fragrance green plum wine comprises the following steps:
s1, selecting and picking fresh jasmine flowers with excellent quality within 24 hours, cleaning the fresh jasmine flowers with clear water, and draining the fresh jasmine flowers for later use;
s2, removing impurities such as calyx and the like from the drained fresh flowers, naturally withering the fresh flowers in a shady and cool ventilation place until the water content is 18%, spraying a rice wine solution which is equal to 15% of the weight of the dried fresh flowers, adding 4 parts of chitosan oligosaccharide and 4 parts of citric acid into every 1000 parts of the rice wine solution by weight, uniformly kneading, carrying out flash evaporation for 3 times at 140 ℃ under superheated steam for 8S each time, putting the mixture into a material mixing tank, steaming the fresh flowers according to the weight ratio of 10: 5 of the fresh flowers to the white sugar, adding the white sugar, kneading the mixture into a dough, putting the dough into the tank, and aging in a dark place to obtain fresh flower sugar;
s3, coarsely crushing fresh flower sugar into 10 meshes, adding water to extract according to the weight ratio of fresh flower sugar powder to water of 1:4, heating in water bath at 50 ℃ for 25min to extract, and filtering to remove residues to obtain flower fragrance sugar liquid;
s4, selecting fresh green plum fruits which are cyan, free of diseases and insect pests, free of rotten fruits, full in fruits and hard in pulp, cleaning soil and impurities on the peels with clear water, and removing the cores of the green plum fruits to obtain green plum pulp;
s5, adding green plum pulp into 2 times of citric acid aqueous solution with the mass concentration of 0.15%, beating into slurry, adding 0.4g/L potassium metabisulfite, adding cellulase and pectinase according to the weight ratio of 1: 2.5, mixing to obtain complex enzyme, adding the complex enzyme with the addition amount of 0.08 percent of the weight of the green plum pulp, and performing enzymolysis for 2 hours at 36 ℃ to obtain green plum juice;
s6, dissolving yeast powder in water according to the weight ratio of 1: 25, activating in a constant-temperature water bath at 38 ℃ for 25min, adding flower fragrance sugar solution into green plum juice to adjust the sugar degree to 20%, adding calcium carbonate to adjust the pH value to 3.5, inoculating activated yeast with the weight of 5% of the green plum juice, sealing in a tank for fermentation, fermenting in a constant-temperature incubator with the temperature of 30 ℃ for 10d, quickly separating wine bodies and wine residues after the main fermentation is finished, performing after-fermentation in a constant-temperature and constant-humidity incubator with the temperature of 20 ℃, and storing in a closed container for 35d to obtain green plum wine liquid;
s7, subjecting the green plum wine to ultrasonic treatment at 20 deg.C and ultrasonic power of 250W for 20min, filtering with microporous filtering membrane, canning, sealing, and sterilizing to obtain the final product.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the flower-flavor plum wine is characterized by comprising the following steps:
s1, selecting fresh flowers with excellent quality within 24 hours, cleaning the fresh flowers with clean water, and draining the fresh flowers for later use;
s2, removing impurities such as calyx and the like from the drained fresh flowers, naturally withering the fresh flowers in a shady and cool ventilated place until the water content is 12-20%, spraying a rice wine solution which is 10-20% of the weight of the dried fresh flowers, kneading and stirring uniformly, carrying out flash evaporation for 2-3 times under superheated steam, putting the mixture into a stirring tank, adding white sugar, kneading and stirring into a dough, putting the dough into the tank, and aging in a dark place to obtain fresh flower sugar;
s3, coarsely crushing fresh flower sugar into 10-20 meshes, adding water for extraction, heating and leaching in water bath, and filtering to remove residues to obtain flower fragrance sugar liquid;
s4, selecting fresh green plum fruits which are cyan, free of diseases and insect pests, free of rotten fruits, full in fruits and hard in pulp, cleaning soil and impurities on the peels with clear water, and removing the cores of the green plum fruits to obtain green plum pulp;
s5, adding green plum pulp into 1-2 times of citric acid aqueous solution with the mass concentration of 0.1-0.2%, beating into slurry, adding 0.3-0.5g/L potassium metabisulfite, adding complex enzyme, and performing enzymolysis at 30-40 deg.C for 2-3h to obtain green plum juice;
s6, dissolving yeast powder and water according to the weight ratio of 1: 20-25, activating in a constant-temperature water bath at 36-40 ℃ for 15-30min, adding flower fragrance sugar solution into green plum juice to adjust sugar degree, adding calcium carbonate to adjust pH value to 3-4, inoculating activated yeast, fermenting in a sealed tank, fermenting in a constant-temperature incubator at 25-30 ℃ for 7-15d, rapidly separating wine body and wine residue after main fermentation, performing after-fermentation in a constant-temperature and constant-humidity incubator at 18-22 ℃, and storing in a closed container for 28-40d to obtain green plum wine liquid;
s7, clarifying and filtering the green plum wine liquid, canning, sealing and sterilizing to obtain the finished product.
2. The method of claim 1, wherein in S1, the fresh flower is selected from one of rose, jasmine, sweet osmanthus, peach blossom and honeysuckle flower.
3. The method of claim 1, wherein the rice wine solution is added with 1-5 parts of chitosan oligosaccharide and 1-5 parts of citric acid per 1000 parts by weight of the solution in S2.
4. The method as claimed in claim 1, wherein the superheated steam temperature is 135-145 ℃ and the flash evaporation time is 5-10S in the step S2.
5. The method for preparing a flower-flavored green plum wine according to claim 1, wherein white sugar is added to the steamed flowers in S2 in a weight ratio of 10: 4-6.
6. The method for preparing a flower-flavored green plum wine according to claim 1, wherein water is added to S3 in a weight ratio of fresh flower sugar powder to water of 1:4-6, and the mixture is heated in a water bath at 45-60 ℃ for 15-30 min.
7. The method for preparing a flowered flavor plum wine according to claim 1, wherein in the step S5, the complex enzyme is prepared from cellulase and pectinase according to a weight ratio of 1: 1.5-2.5, and the addition amount of the complex enzyme is 0.05-0.1% of the weight of the green plum pulp.
8. The method for preparing a flower-flavored plum wine according to claim 1, wherein a flower-flavored sugar solution is added in the step of S6 according to the sugar degree adjusted to 18-24%, and the addition amount of activated yeast is 4-6% of the weight of the plum juice.
9. The method as claimed in claim 1, wherein the step of S7 is carried out by subjecting the mume fructus wine solution to ultrasonic treatment at 15-25 deg.C and ultrasonic power of 200-300W for 20-30min, and filtering with microporous membrane.
10. A bouquet-type plum wine prepared according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111399062.0A CN114214151A (en) | 2021-11-24 | 2021-11-24 | Preparation method of flower-flavor plum wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111399062.0A CN114214151A (en) | 2021-11-24 | 2021-11-24 | Preparation method of flower-flavor plum wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114214151A true CN114214151A (en) | 2022-03-22 |
Family
ID=80698095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111399062.0A Withdrawn CN114214151A (en) | 2021-11-24 | 2021-11-24 | Preparation method of flower-flavor plum wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114214151A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114752455A (en) * | 2022-04-18 | 2022-07-15 | 东北农业大学 | Preparation method of functional low-caffeine green plum cold-extraction tea wine |
-
2021
- 2021-11-24 CN CN202111399062.0A patent/CN114214151A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114752455A (en) * | 2022-04-18 | 2022-07-15 | 东北农业大学 | Preparation method of functional low-caffeine green plum cold-extraction tea wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104017705B (en) | A kind of natural health-care wine and preparation method thereof | |
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN104256764B (en) | A kind of compound fruit and vegetable juice fermented health drink | |
| CN104774707B (en) | A kind of rose the Hakkas wine ma and its brewing method | |
| KR101279764B1 (en) | manufacturing method of Korean traditional rice beer and rice wine using uniquely processed leaves and flowers of white lotus | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN102888325A (en) | Processing technology of fermented jujube wine | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN113621464A (en) | Fermentation process of russianolive flower-flavored fruit wine | |
| CN114214151A (en) | Preparation method of flower-flavor plum wine | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| CN108823034A (en) | A kind of brewing method of honey raisin tree fruit wine | |
| CN101948724A (en) | Method for preparing wild jujube wine | |
| CN106222055A (en) | A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof | |
| CN105029601A (en) | Orange-flavor huyou fruit vinegar beverage and preparation technology thereof | |
| CN105105263B (en) | A kind of big rue beverage and preparation method | |
| CN107365662B (en) | Compound enzyme reaction technology fermented rosa roxburghii fruit wine and preparation method thereof | |
| CN106701414A (en) | Flowery-fragrant fenggang wine suitable for women to drink and making method thereof | |
| CN108660025B (en) | Process for preparing glutinous corn yellow wine | |
| CN106544224A (en) | A kind of preparation method of feature ice pomegranate wine | |
| CN111557436A (en) | Sechium edule enzyme and preparation method thereof | |
| CN105238643A (en) | Method for preparing wine through fermenting wild kiwi fruits | |
| CN109609326A (en) | Sugarcane and rose fruit wine and fermentation method thereof |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20220322 |