CN114806759A - Dictyophora indusiata red wine and preparation method thereof - Google Patents

Dictyophora indusiata red wine and preparation method thereof Download PDF

Info

Publication number
CN114806759A
CN114806759A CN202210378015.6A CN202210378015A CN114806759A CN 114806759 A CN114806759 A CN 114806759A CN 202210378015 A CN202210378015 A CN 202210378015A CN 114806759 A CN114806759 A CN 114806759A
Authority
CN
China
Prior art keywords
red wine
dictyophora
wine
preparation
dictyophora indusiata
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
Application number
CN202210378015.6A
Other languages
Chinese (zh)
Inventor
郑恩玉
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN202210378015.6A priority Critical patent/CN114806759A/en
Publication of CN114806759A publication Critical patent/CN114806759A/en
Pending legal-status Critical Current

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
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • 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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Abstract

The invention discloses a preparation method of bamboo fungus red wine, belonging to the technical field of red wine preparation, and comprising the following steps: (1) cleaning Dictyophora Indusiata, oven drying, pulverizing, adding water and active dry yeast into Dictyophora Indusiata, and fermenting in a fermentation tank to obtain Dictyophora Indusiata juice; (2) washing glutinous rice, standing, steaming, cooling, adding distiller's yeast, and fermenting in a fermentation tank; (3) cleaning grape, removing core, adding crystal sugar, adding fermented glutinous rice and Dictyophora Indusiata juice, mixing, and fermenting to obtain wine base; (4) storing the wine base at 10-15 deg.C for 5-6 months to obtain Dictyophora Indusiata red wine. The dictyophora phalloidea red wine has pure taste, is suitable for popular taste, can enhance human immunity after being drunk for a long time, and promotes human blood circulation.

Description

Dictyophora indusiata red wine and preparation method thereof
Technical Field
The invention belongs to the technical field of red wine preparation, and particularly relates to bamboo fungus red wine and a preparation method thereof.
Background
The dictyophora indusiata is one of special products in the kingdom county of Guizhou province and is also a geographical sign product of China, wherein the dictyophora indusiata belongs to the phalloideae of dictyophora indusiata, belongs to dictyophora rubrovolvata, is one of precious varieties in the world, has excellent physical and scientific resources, delicious taste and rich nutrient components, and is known as 'fungus queen' and 'fungus flower' by people. Meanwhile, the bamboo fungus is rich in nutrition, aromatic in flavor and delicious in taste. The red wine is the fruit wine obtained by fermenting the fruits such as grapes and blueberries by combining the traditional and scientific methods.
At present, the market has no existing technology for combining dictyophora indusiata with red wine, so that the dictyophora indusiata red wine which is pure in taste, can improve the immunity of a human body and promote the blood circulation of the human body after being drunk for a long time is provided, and the technical problems to be solved by the technical personnel in the field are urgently needed.
Disclosure of Invention
In view of the above, the invention provides a bamboo fungus red wine and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of bamboo fungus red wine comprises the following steps:
(1) cleaning Dictyophora Indusiata, oven drying, pulverizing, adding water and active dry yeast into Dictyophora Indusiata, and fermenting in a fermentation tank to obtain Dictyophora Indusiata juice;
(2) washing glutinous rice, standing, steaming, cooling, adding distiller's yeast, and fermenting in a fermentation tank;
(3) cleaning grape, removing core, adding crystal sugar, adding fermented glutinous rice and Dictyophora Indusiata juice, mixing, and fermenting to obtain wine base;
(4) storing the wine base at 10-15 deg.C for 5-6 months to obtain Dictyophora Indusiata red wine.
The invention has the beneficial effects that: the preparation method is simple, convenient to operate and suitable for large-scale production and application.
Further, the drying temperature in the step (1) is 70-90 ℃, and the drying time is 15-20 minutes.
Further, the step (1) is to crush the bamboo fungus to 60-80 meshes.
The technical effect of adopting the further technical scheme is as follows: the dictyophora indusiata is crushed to the particle size of 60-80 meshes, and is refined, so that the subsequent fermentation and juice discharging of the dictyophora indusiata juice are facilitated.
Further, in the step (1), the water adding amount is 2-3 times of the mass of the bamboo fungus.
Further, in the step (1), 500mg of active dry yeast 100-5 is added into 1kg of bamboo fungus, and the viable count of the active dry yeast is 4 multiplied by 10 8 -5×10 8 one/mL.
The technical effect of adopting the further technical scheme is as follows: proper active dry yeast can completely ferment the bamboo fungus, and the production efficiency is improved.
Further, the fermentation temperature in the step (1) is 15-25 ℃, and the fermentation time is 3-7 days.
The technical effect of adopting the further technical scheme is as follows: proper fermentation of Dictyophora Indusiata can improve nutritive value of Dictyophora Indusiata.
Further, the cooking time in the step (2) is 1.5-2.5 hours, and the cooking temperature is 100 ℃.
Further, the addition amount of the distiller's yeast in the step (2) is 0.5-0.8% of the mass of the glutinous rice.
Further, the fermentation temperature in the step (2) is 15-25 ℃, and the fermentation time is 3-7 days.
Further, the distiller's yeast in the step (2) is formed by mixing bran yeast and yellow wine yeast according to the weight ratio of (0.5-1) to (0.5-1).
Further, the standing time in the step (2) is 20-30 minutes, and the temperature is cooled to 30-50 ℃.
Further, the mixed fermentation temperature in the step (3) is 20-25 ℃, and the mixed fermentation time is 45-50 days.
The technical effect of adopting the further technical scheme is as follows: controlling the temperature and time of mixed fermentation, and improving the taste of the bamboo fungus red wine.
The invention also provides the bamboo fungus red wine prepared by the method.
The invention has the beneficial effects that: the dictyophora wine disclosed by the invention is not added with any preservative, so that the quality safety of the wine is guaranteed, the nutritional value of the wine is increased, the dictyophora wine disclosed by the invention is rich in trace elements such as amino acid, inorganic salt and vitamins, the nutrition is rich, the dictyophora wine brewed by the raw materials according to a certain proportion contains saccharides, organic acid, inorganic substances and multiple vitamins, the dictyophora wine is pure in taste and suitable for the taste of the public, the immunity of a human body can be increased after long-term drinking, and the blood circulation of the human body is promoted.
Further, the bamboo fungus, the sticky rice, the grapes and the rock candy are respectively in parts by weight: 8-12 parts of bamboo fungus, 90-110 parts of sticky rice, 90-110 parts of grape and 10-20 parts of rock candy.
The technical effect of adopting the further technical scheme is as follows: the inventors obtain the raw materials with the above proportion through a large number of experiments to obtain the dictyophora red wine with the best taste.
Preferably, the bamboo fungus, the sticky rice, the grape and the rock candy are respectively as follows in parts by weight: 10 parts of bamboo fungus, 100 parts of sticky rice, 100 parts of grape and 15 parts of rock candy.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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
The preparation method of the bamboo fungus red wine comprises the following steps:
(1) weighing 8kg of dictyophora indusiata, 90kg of sticky rice, 90kg of grapes and 10kg of rock sugar, cleaning, drying and crushing the dictyophora indusiata, wherein the drying temperature is 70 ℃, the drying time is 15 minutes, the crushed dictyophora indusiata is crushed to the particle size of 60 meshes, adding water and active dry yeast into the dictyophora indusiata, putting the dictyophora indusiata and the active dry yeast into a fermentation tank for fermentation, the adding water amount is 2 times of the mass of the dictyophora indusiata, 100mg of the active dry yeast is added into 1kg of the dictyophora indusiata, and the viable count of the active dry yeast is 4 multiplied by 10 8 Fermenting at 15 deg.C for 3 days to obtain caulis Bambusae in Taeniam juice per mL;
(2) washing glutinous rice, standing for 20 minutes, steaming for 1.5 hours at 100 ℃, cooling to 30 ℃, adding distiller's yeast into a fermentation tank for fermentation, wherein the addition amount of the distiller's yeast is 0.5 percent of the mass of the glutinous rice, the distiller's yeast is formed by mixing bran yeast and yellow wine yeast according to the weight ratio of 0.5: 1, the fermentation temperature is 15 ℃, and the fermentation time is 3 days;
(3) cleaning fructus Vitis Viniferae, removing core, adding crystal sugar, adding fermented Oryza Glutinosa and Dictyophora Indusiata juice, mixing and fermenting at 20 deg.C for 45 days to obtain wine base;
(4) and preserving the wine base at the temperature of 10 ℃ for 5 months to obtain the dictyophora phalloidea red wine.
Example 2
The preparation method of the bamboo fungus red wine comprises the following steps:
(1) weighing 12kg of dictyophora indusiata, 110kg of sticky rice, 110kg of grapes and 20kg of rock sugar, cleaning, drying and crushing the dictyophora indusiata, wherein the drying temperature is 90 ℃, the drying time is 20 minutes, crushing the dictyophora indusiata into 80-mesh powder, adding water and active dry yeast into the dictyophora indusiata, and putting the dictyophora indusiata into a fermentation tankFermenting with water amount 3 times of Dictyophora Indusiata (Vent. Ex pers) Fisch, adding active dry yeast 500mg into 1kg Dictyophora Indusiata (Vent. Ex pers) Fisch, wherein the viable count of active dry yeast is 5 × 10 8 Fermenting at 25 deg.C for 7 days to obtain caulis Bambusae in Taeniam juice per mL;
(2) washing glutinous rice, standing for 30 minutes, steaming for 2.5 hours at 100 ℃, cooling to 50 ℃, adding distiller's yeast into a fermentation tank for fermentation, wherein the addition amount of the distiller's yeast is 0.8 percent of the mass of the glutinous rice, the distiller's yeast is formed by mixing bran yeast and yellow wine yeast according to the weight ratio of 1: 0.5, the fermentation temperature is 25 ℃, and the fermentation time is 7 days;
(3) cleaning grape, removing core, adding crystal sugar, adding fermented glutinous rice and Dictyophora Indusiata juice, mixing and fermenting at 25 deg.C for 50 days to obtain wine base;
(4) and preserving the raw wine at 15 ℃ for 6 months to obtain the bamboo fungus red wine.
Example 3
The preparation method of the bamboo fungus red wine comprises the following steps:
(1) weighing 10kg of dictyophora indusiata, 100kg of sticky rice, 100kg of grapes and 15kg of rock sugar, cleaning, drying and crushing the dictyophora indusiata, wherein the drying temperature is 80 ℃, the drying time is 18 minutes, the crushed dictyophora indusiata is crushed to the particle size of 70 meshes, adding water and active dry yeast into the dictyophora indusiata, putting the dictyophora indusiata and the active dry yeast into a fermentation tank for fermentation, the adding water amount is 3 times of the mass of the dictyophora indusiata, 300mg of the active dry yeast is added into 1kg of the dictyophora indusiata, and the viable count of the active dry yeast is 5 multiplied by 10 8 Fermenting at 20 deg.C for 5 days to obtain caulis Bambusae in Taeniam juice per mL;
(2) washing glutinous rice, standing for 25 minutes, steaming for 2 hours at 100 ℃, cooling to 40 ℃, adding distiller's yeast into a fermentation tank for fermentation, wherein the addition amount of the distiller's yeast is 0.6 percent of the mass of the glutinous rice, the distiller's yeast is formed by mixing bran yeast and yellow distiller's yeast according to the weight ratio of 1: 1, the fermentation temperature is 20 ℃, and the fermentation time is 6 days;
(3) cleaning grape, removing core, adding crystal sugar, adding fermented glutinous rice and Dictyophora Indusiata juice, mixing and fermenting at 23 deg.C for 48 days to obtain wine base;
(4) and preserving the raw wine at the temperature of 13 ℃ for 6 months to obtain the dictyophora phalloidea red wine.
Effect test
The dictyophora indusiata red wine obtained in the example 1-3 is taken, 30 tasters with wine tasting experience, 15 men and 15 women are selected, sensory evaluation is carried out on the sorghum red wine, the scores are averaged, the sensory evaluation comprises aroma, taste and lattice, and the sensory evaluation results are shown in table 1.
TABLE 1
Incense (20 points) Flavor (60 points) Lattice (20 points) Degree (degree)
Example 1 19 57 19 55
Example 2 18 58 18 58
Example 3 20 60 20 52
Evaluation of aroma index:
1) the score of the product meets the requirements of sensory indexes is 20;
2) if the fragrance is not correct, the fragrance is strong, and the fragrance has other special fragrance, the fragrance is deducted from 6 points as appropriate;
3) has obvious miscellaneous odor, and has peculiar smell which is more than 6 minutes.
Taste index evaluation:
1) the sensory index in accordance with the standard is 60 points;
2) there are some cases, such as lack of mellowness, lack of sweet taste, slightly short taste, lack of coordination, light taste, sour tail taste, heavy astringent taste, and 1-10 points as appropriate.
3) The wine taste is light and thin, the wine body is not harmonious, the foreign flavor is heavy, and the tail is unclean, the wine is deducted for more than 10 minutes.
And (4) evaluating grid indexes:
1) the score of the product meets the requirements of sensory indexes in the standard is 20;
2) in the following cases, the wine body is defective, the personality is not outstanding, and the style is general or slightly out of check and is deducted from 1 to 6 points.
The description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. A preparation method of bamboo fungus red wine is characterized by comprising the following steps:
(1) cleaning caulis Bambusae in Taeniam, oven drying, pulverizing, adding water and active dry yeast, and fermenting in a fermentation tank to obtain caulis Bambusae in Taeniam juice;
(2) washing glutinous rice, standing, steaming, cooling, adding distiller's yeast, and fermenting in a fermentation tank;
(3) cleaning grape, removing core, adding crystal sugar, adding fermented glutinous rice and Dictyophora Indusiata juice, mixing, and fermenting to obtain wine base;
(4) storing the wine base at 10-15 deg.C for 5-6 months to obtain Dictyophora Indusiata red wine.
2. The preparation method of dictyophora phalloidea red wine as claimed in claim 1, wherein said drying temperature in step (1) is 70-90 ℃ and drying time is 15-20 minutes.
3. The preparation method of dictyophora phalloidea red wine as claimed in claim 1, wherein said pulverizing in step (1) to dictyophora phalloidea particle size is 60-80 mesh.
4. The preparation method of dictyophora phalloidea red wine as claimed in claim 1, wherein said fermentation temperature in step (1) is 15-25 deg.C, and fermentation time is 3-7 days.
5. The preparation method of dictyophora phalloidea red wine as claimed in claim 1, wherein said cooking temperature in step (2) is 100 ℃ and cooking time is 1.5-2.5 hours.
6. The preparation method of Dictyophora indusiata wine according to claim 1, wherein the fermentation temperature in step (2) is 15-25 deg.C, and the fermentation time is 3-7 days.
7. The method for preparing dictyophora indusiata red wine according to claim 1, wherein the standing time in the step (2) is 20-30 minutes, and the wine is cooled to 30-50 ℃.
8. The method for preparing dictyophora phalloidea red wine according to claim 1, wherein the mixed fermentation temperature in step (3) is 20-25 ℃, and the mixed fermentation time is 45-50 days.
9. A dictyophora phalloidea red wine prepared by the method of any one of claims 1-8.
10. The dictyophora phalloidea red wine according to claim 9, wherein the weight parts of the dictyophora phalloidea, the sticky rice, the grape and the rock candy are respectively: 8-12 parts of bamboo fungus, 90-110 parts of sticky rice, 90-110 parts of grape and 10-20 parts of rock candy.
CN202210378015.6A 2022-04-13 2022-04-13 Dictyophora indusiata red wine and preparation method thereof Pending CN114806759A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210378015.6A CN114806759A (en) 2022-04-13 2022-04-13 Dictyophora indusiata red wine and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210378015.6A CN114806759A (en) 2022-04-13 2022-04-13 Dictyophora indusiata red wine and preparation method thereof

Publications (1)

Publication Number Publication Date
CN114806759A true CN114806759A (en) 2022-07-29

Family

ID=82533947

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210378015.6A Pending CN114806759A (en) 2022-04-13 2022-04-13 Dictyophora indusiata red wine and preparation method thereof

Country Status (1)

Country Link
CN (1) CN114806759A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101024803A (en) * 2006-02-17 2007-08-29 谢明勇 Ganoderma lucidum grape mixed fermented wine and its brewing method
CN104804956A (en) * 2015-03-31 2015-07-29 安徽陈瑶湖黄酒有限公司 Fungus juice fermented yin nourishing blueberry wine and preparation method thereof
CN106244411A (en) * 2016-10-14 2016-12-21 福建农林大学 A kind of preparation method of health Dictyophare phalloidea vinegar
CN106350369A (en) * 2016-09-29 2017-01-25 芜湖市三山区绿色食品产业协会 Production method of bamboo fungus yellow rice or millet wine
CN108795656A (en) * 2018-09-12 2018-11-13 正安县顶箐方竹笋有限公司 A kind of brewing method of bamboo shoots red wine

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101024803A (en) * 2006-02-17 2007-08-29 谢明勇 Ganoderma lucidum grape mixed fermented wine and its brewing method
CN104804956A (en) * 2015-03-31 2015-07-29 安徽陈瑶湖黄酒有限公司 Fungus juice fermented yin nourishing blueberry wine and preparation method thereof
CN106350369A (en) * 2016-09-29 2017-01-25 芜湖市三山区绿色食品产业协会 Production method of bamboo fungus yellow rice or millet wine
CN106244411A (en) * 2016-10-14 2016-12-21 福建农林大学 A kind of preparation method of health Dictyophare phalloidea vinegar
CN108795656A (en) * 2018-09-12 2018-11-13 正安县顶箐方竹笋有限公司 A kind of brewing method of bamboo shoots red wine

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孙永林;王海燕;: "发酵型香菇葡萄酒酿造工艺研究", 中国酿造, vol. 34, no. 11, pages 1 *

Similar Documents

Publication Publication Date Title
CN107151610B (en) Yellow wine brewing method
CN104312846A (en) Papaya wine and preparation method thereof
CN103385449A (en) Chinese milk vetch soy
CN107668702A (en) A kind of production technology of trifoliate orange Dulcis ferment
CN103045430A (en) Anthocyanin-rich fructus rhodomyrti fermented fruit wine and preparation method thereof
CN107354059B (en) Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and processing method thereof
JP2008194040A (en) Method for producing alcoholic beverage using cultured root of mountain ginseng
CN113186061A (en) Preparation method of rice wine
CN111378546A (en) Brewing formula and brewing process of yellow wine
CN104403902A (en) Tonic fruit wine and preparation method thereof
KR20110136659A (en) Manufacturing method of korean hot pepper paste by cudrania tricupspidate bureau
KR101101229B1 (en) Persimmon wine with grape and manufacturing method thereof
KR101120286B1 (en) Manufacturing method of the distilled liquor comprising Acer tegmentosum
KR100921692B1 (en) Method for preparing rice wine with Acorus gramineus, Nelumbo nucifera and alkali water, and the rice wine
CN107603806B (en) Production method of low-alcohol red rice yellow wine rich in effective ingredients of cyclocarya paliurus leaves
CN115590124A (en) Preparation method of soft pear compound beverage
CN114806759A (en) Dictyophora indusiata red wine and preparation method thereof
KR101951444B1 (en) A methode for producing naturally aged liquid quince tea and a quince tea produced thereby
CN108850944B (en) Processing method of natural pear syrup
KR20110005028A (en) Preparing method of brewing rubus coreanus-red ginseng liquor and brewing rubus coreanus-red ginseng liquor thereof
CN111019787A (en) Semi-fermented wine and preparation method thereof
CN106962716B (en) Lucid ganoderma germinated brown rice fruit and vegetable beverage and preparation method thereof
CN111557436A (en) Sechium edule enzyme and preparation method thereof
KR101788924B1 (en) Methods for Preparing Sparkling Wine by using Hop-Nurux
CN116396826B (en) Grape fruit vinegar and preparation 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