CN115058299A - A method for brewing flos Carthami double petal flos Rosae Rugosae Merlot wine with increased malic acid content - Google Patents
A method for brewing flos Carthami double petal flos Rosae Rugosae Merlot wine with increased malic acid content Download PDFInfo
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- 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
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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Abstract
The invention provides a brewing method of safflower double-petal rose Merlot wine for improving malic acid content. The brewing method of the safflower double-petal rose Merlot wine for improving the malic acid content comprises the following steps: the method comprises the following steps: removing calyx part of flos Carthami and flos Rosae Rugosae, crushing, adding 50-110 g per liter of grape mash, adding 1L of Merlot grape mash containing heat-resistant Kluyveromyces MAE1 gene detected by PCR, and mixing; step two: adding 40-80mg/L sodium metabisulfite, adding 200mg of activated Saccharomyces cerevisiae, adding 1% citric acid, adjusting pH to 4.0, and fermenting at 22-27 deg.C for 7-10 days; step three: separating skin residue and flos Carthami double valve flos Rosae Rugosae Merlot wine, storing the wine liquid in sterilized fermentation tank, and loading the wine liquid in the fermentation tank to 90% for fermentation. The brewing method of the safflower double petal rose Merlot wine for improving the malic acid content has the advantages of color retention, taste improvement and pyruvic acid content improvement.
Description
Technical Field
The invention relates to the technical field of fermented wine brewing, in particular to a brewing method of safflower double-petal rose Merlot wine for improving malic acid content.
Background
Research shows that domestic consumers, particularly female consumers prefer low-alcohol fermentation flower fruit wine with certain health care function, and red wine is popular among consumers as an internationally popular alcoholic beverage because of attractive color, strong fruit aroma, mellow taste and rich nutrition. However, most red wines have strong fruit aroma, but light flower aroma and low content of polyphenols, and the flower aroma concentration and quality can be greatly improved by adding fresh flowers for fermentation, and the polyphenols are added, so that the health-care function of the red wines is enhanced.
In the raw materials of red wine, Merlot is a popular wine-making grape variety in the world, Bordeaux in France is originally produced, and the new wine brewed by the Merlot is bright red, low in tannin content, rich in fruit taste, mellow and moist in mouth, sweet in wine taste, good in aftertaste and superior in wine quality. The wine is a well-known alkaline alcohol drink, has the functions of reducing the content of undesirable cholesterol in blood, promoting digestion, preventing arteriosclerosis, platelet coagulation and the like, and has certain prevention effect on cardiovascular diseases; also has certain effects of maintaining beauty and keeping young, nourishing qi and promoting blood circulation; can eliminate free radicals to a certain extent, has certain anti-aging and disease-preventing effects, and can prevent Alzheimer's disease by frequent drinking.
The rose rosea double petal is perennial evergreen shrub of the rose genus (Rosa) of the Rosaceae family (Rosaceae). The rose has the effects of promoting blood circulation, regulating internal organs, soothing liver and regulating qi, and has strong effects of resisting oxidation and removing free radicals. In recent years, it has been found that roses are rich in a variety of nutrients such as vitamin a, vitamin B, vitamin C, vitamin E, polyphenols, flavones, tannic acid, and 18 amino acids (including 8 essential amino acids: which cannot be synthesized by the human body).
Pyruvic acid is an important intermediate for sugar metabolism of all biological cells and interconversion of various substances in vivo, is an organic acid with weak acidity, and has two functional groups of carbonyl and carboxyl in a molecule. Meanwhile, pyruvate is a trionic acid produced in a biological cell body, and is a final product of glycolysis pathway. A large number of studies have shown that pyruvic acid can inhibit the oxidation of oxygen radicals in animals and at the same time, act as a hydrogen peroxide scavenger, and has the effect of preventing free radical damage.
At present, various types of wine are available in the markets at home and abroad, but the safflower double petal rose Merlot wine fermented by mixing the Merlot and the safflower double petal rose which is one of the main edible rose varieties in China is not reported, the safflower double petal rose blossoms every year for 5 months, and the blooming period is about one month, so that the safflower double petal rose is a strong-flavor rose. At present, no report on the research or development of red wine using Merlot and flos Carthami with double petals as raw materials exists.
Therefore, there is a need to provide a new brewing method of honghua heavy valve rose Merlot wine for increasing malic acid content to solve the above technical problems.
Disclosure of Invention
The invention solves the technical problem of providing a brewing method of safflower double petal rose Merlot wine with the functions of color retention, taste improvement, pyruvic acid content improvement and malic acid content improvement.
In order to solve the technical problem, the brewing method of the safflower double petal rose Merlot wine for improving the malic acid content, which is provided by the invention, comprises the following steps: the method comprises the following steps: removing calyx part of flos Carthami and flos Rosae Rugosae, crushing, adding 50-110 g per liter of grape mash, adding 1L of Merlot grape mash containing heat-resistant Kluyveromyces MAE1 gene detected by PCR, and mixing; step two: adding 40-80mg/L sodium metabisulfite, adding 200mg of activated Saccharomyces cerevisiae, adding 1% citric acid, adjusting pH to 4.0, and fermenting at 22-27 deg.C for 7-10 days;
step three: separating skin residue and flos Carthami double valve flos Rosae Rugosae Merlot wine, storing the wine liquid in sterilized fermentation tank, and loading the wine liquid in the fermentation tank to 90% for fermentation; step four: fermenting for 25-35 days, removing wine lees, storing in a porcelain jar for 6-12 months, adding chitosan 75-85mg/L into the wine, and clarifying at 25-30 deg.C for 48-60 hr to obtain clarified flos Carthami heavy valve flos Rosae Rugosae Merlot wine; step five: filtering the clarified flos Carthami heavy valve flos Rosae Rugosae Merlot liquor with ultrafiltration membrane, sterilizing by conventional sterilization method, and packaging to obtain the final product.
Preferably, the first step comprises the following steps: firstly, sorting Merlot grape fruits, removing fruit stalks, silt and other impurities, fully washing, squeezing and crushing, detecting the heat-resistant Kluyveromyces MAE1 gene by using PCR, and then adding 40-80mg/L sodium metabisulfite into the grape mash to obtain the Merlot grape mash which is detected by PCR and contains the heat-resistant Kluyveromyces MAE1 gene.
Preferably, the manufacturing steps of the saccharomyces cerevisiae activated in the second step are as follows: activating Angel brand fruit wine Saccharomyces cerevisiae at 28 deg.C for 30 min.
Preferably, the cut-off molecular weight of the ultrafiltration membrane in the step five is in the range of 800-400 KDa.
Compared with the related technology, the brewing method of the safflower double petal rose Merlot wine for improving the malic acid content has the following beneficial effects:
the invention provides a brewing method of safflower double-petal rose Merlot wine for improving malic acid content, which comprises the following steps:
1. the invention provides a brewing method of safflower multiple petal rose Merlot wine for improving malic acid content, the invention is rose red uniform liquid, does not contain impurities, and is detected according to GB15038-2006 hygienic Standard for fermented wine, and the result meets various requirements such as sanitation, sensory and physicochemical indexes (see Table 1);
2. because the safflower double petal rose Merlot wine has higher nutritive value, rich nutrient substances and bright color, and is rich in the aromatic components of Merlot and the safflower double petal rose; phenolic compounds, tannin and the like contained in Merlot grape and safflower double petal rose and malic acid generated by fermentation have the functions of eliminating or resisting oxygen free radicals, preventing arteriosclerosis and platelet coagulation, and have certain effects of resisting aging, preventing diseases, beautifying and the like;
3. compared with other flower fruit wine, the safflower multiple petal rose Merlot wine has no obvious change in color within 2 years, and other flower fruit wine has gradually darkened color after being stored for a long time;
4. compared with the common Merlot wine, the results show that the wine has bright color, wine fragrance, safflower double-petal rose fragrance and other flavors (such as peach flavor), the malic acid content generated by fermentation is increased, the alcoholic strength is lower, the suitable crowd is wide, the planting area of the raw materials in Yunnan is larger, the related process is simple, the operation is easy, and the industrial production is easy to realize.
Drawings
FIG. 1 is a schematic diagram showing the results of PCR detection of different batches of Merlot grape skin surface yeast by primer pair 2 in the present invention;
FIG. 2 is a comparison of malic acid content of wine;
FIG. 3 is a graph comparing the weight loss curves of fermentation.
In the figure: drawing I, noting: the gene with the band is expressed as the heat-resistant Kluyveromyces MAE1 gene which is detected as positive;
figure two, note: A. merlot grape juice; B. mixing Merlot grape juice and flos Carthami crushed material; C. mixed solution of Merlot grape juice containing Kluyveromyces thermotolerans MAE1 gene and crushed product of flos Carthami flos with heavy petal. Differences between C and a and B were very significant;
figure three, note: A. merlot grape juice; B. mixing Merlot grape juice and flos Carthami crushed material; C. mixed solution of Merlot grape juice containing heat-resisting Kluyveromyces MAE1 gene and crushed flos Carthami heavy valve rose
Detailed Description
The invention is further described with reference to the following figures and embodiments.
In this embodiment:
the brewing method of the safflower double-petal rose Merlot wine with the malic acid content increased comprises the following steps: the method comprises the following steps: removing calyx part of flos Carthami and flos Rosae Rugosae, crushing, adding 50-110 g per liter of grape mash, adding 1L of Merlot grape mash containing heat-resistant Kluyveromyces MAE1 gene detected by PCR, and mixing; step two: adding 40-80mg/L sodium metabisulfite, adding 200mg of activated Saccharomyces cerevisiae, adding 1% citric acid, adjusting pH to 4.0, and fermenting at 22-27 deg.C for 7-10 days; step three: separating skin residue and flos Carthami double valve flos Rosae Rugosae Merlot wine, storing the wine liquid in sterilized fermentation tank, and loading the wine liquid in the fermentation tank to 90% for fermentation; step four: fermenting for 25-35 days, removing wine lees, storing in a porcelain jar for 6-12 months, adding chitosan 75-85mg/L into the wine, and clarifying at 25-30 deg.C for 48-60 hr to obtain clarified flos Carthami heavy valve flos Rosae Rugosae Merlot wine; step five: filtering the clarified flos Carthami heavy valve flos Rosae Rugosae Merlot liquor with ultrafiltration membrane, sterilizing by conventional sterilization method, and packaging to obtain the final product.
The preparation method of Merlot grape mash in the first step comprises the following steps: firstly, sorting Merlot grape fruits, removing fruit stalks, silt and other impurities, fully washing, squeezing and crushing, detecting whether the grape skin surface yeast culture contains the Kluyveromyces thermotolerans MAE1 gene by using PCR in advance, and detecting whether the grape skin surface yeast culture is positive by using PCR, namely the Merlot grape containing the Kluyveromyces thermotolerans MAE1 gene is detected by using PCR; the juice squeezed by Merlot grape which is detected as positive by Kluyveromyces MAE1 gene is Merlot grape mash containing heat-resisting Kluyveromyces MAE1 gene.
The PCR detection program was designed based on the published MAE1 gene (NCBIReferenceSequence: XM-002552968.1):
LEFTPRIMER1TGTTTTGTCTCGTGCCACTG
RIGHTPRIMER1CTTCTTCAATGCGGGCTGTT
PRODUCTSIZE:203
LEFTPRIMER2GTTCACGCAGGAAGAAAGGG
RIGHTPRIMER2GTTCACGAATATGGCGCCTT
PRODUCTSIZE:203
LEFTPRIMER3ACCCTTGCTAGACCGTTACC
RIGHTPRIMER3CGACAGTCAAACCGTACGTC
PRODUCTSIZE:215
LEFTPRIMER4GGGATCACAAGCAAAAGCCA
RIGHTPRIMER4CCCTTTCTTCCTGCGTGAAC
PRODUCTSIZE:152
any pair of detected bands of the 4 pairs of primers is positive to the gene containing the heat-resistant Kluyveromyces MAE 1.
DNA extraction
Respectively culturing Merlot grape in YPD liquid culture medium for 24 hr, taking Merlot grape, centrifuging, removing supernatant, and separating yeast for DNA extraction. DNA extraction was extracted using the method provided by the Invitrogen bacterial DNA extraction kit.
PCR analysis
The main steps also include:
(1) the formula of the PCR reaction system (unit: microlitre) is formed as follows:
2.5 microliters of 10 XPCRbuffer (containing Mg2+),
1 microliter of 10mM leader primer
1 microliter of 10mM back-strand primer
0.5 microliter of 10mM dGTP, dATP, dCTP and dCTP
0.2 microliter of 5U/. mu.LTaqDNA polymerase
2 microliter of template DNA
17.8 microliters of dH2O
The primers of the PCR reaction system were the four pairs of primers for the MAE1 gene.
(2) PCR reaction procedure:
firstly, the temperature is 95 ℃ for 5 minutes; ② melting at 95 ℃ for 30 seconds; annealing at 54 deg.c for 30 sec; extension at 72 ℃ for 60 seconds; fifthly, 35 cycles are carried out; sixthly, extension is carried out for 7 minutes at 72 ℃.
(3) The PCR products were observed with a gel imaging system:
carrying out electrophoresis on the gel by using 1.2% agarose gel, wherein the agarose gel contains 0.5 mu g/mL < -1 > ethidium bromide, the voltage is 3-5V/cm, and the image is recorded.
(4) And (3) PCR analysis:
MAE gene PCR identification: any one of the 4 pairs of primers can amplify a band by PCR, namely the Kluyveromyces thermotolerans MAE1 gene (see figure 1).
The preparation steps of the saccharomyces cerevisiae activated in the second step are as follows: activating Angel brand fruit wine Saccharomyces cerevisiae at 28 deg.C for 30 min.
The range of the cut-off molecular weight of the ultrafiltration membrane in the step five is 800-400 KDa.
After the sample liquid is deproteinized by trichloroacetic acid, the pyruvic acid contained in the sample liquid can react with the 2, 4-dinitrobenzene trap to generate 2, 4-dinitrobenzene hydrazone which is cherry red in alkaline solution, and the color depth of the 2, 4-dinitrobenzene hydrazone can be measured by a spectrophotometer. The content of pyruvic acid in the sample can be obtained by comparing with the pyruvic acid standard curve treated in the same way (see figure 2).
Adding 60mg Angel Saccharomyces cerevisiae into the centrifuge tube containing 15g Merlot grape juice, mixture of Merlot grape juice and flos Carthami heavy valve flos Rosae Rugosae crushed extract, and mixture of Merlot grape juice containing Kluyveromyces thermotolerans MAE1 gene and flos Carthami heavy valve flos Rosae Rugosae crushed extract, respectively, and fermenting. The tubes containing the respective liquids were weighed, and the initial weight was recorded as W0, and weighed every 1d, and were measured 7 times as W1-7, and the weight loss per 1d was W ═ Wn-1 (see fig. 3).
Example 1: a safflower multiple petal rose Merlot wine, this wine is to add 50g of safflower multiple petal rose broken material of part of removing calyx in order, 1L Merlot grape mash, add 1% citric acid, adjust pH value to 4.0, 400mg of yeast after activating, after fermenting 10 days under the condition of 22 duC, the main fermentation finishes, separate safflower multiple petal Merlot wine liquid and skin dreg, the wine body is stored in the fermentation cylinder after disinfecting, the wine liquid in the fermentation cylinder is charged to 90%, after fermenting 35 days, remove the wine lees and store wine in the jar for 6 months, add 75mg/L of chitosan and clarify 3 days under 25 duC, get the clarified safflower multiple petal rose Merlot wine; filtering the clarified flos Carthami heavy valve flos Rosae Rugosae Merlot liquor with ultrafiltration membrane; and finally, sterilizing by a conventional sterilization method, and filling to obtain a finished product.
Example 2: a safflower multiple petal rose Merlot wine, this wine is to add 70g of safflower multiple petal rose broken extract of part of removing calyx in order, 1L Merlot grape mash, add 1% citric acid, adjust pH value to 4.0, yeast 600mg after activating, after fermenting for 7 days under the condition of 27 deg.C, the main fermentation finishes, separate skin residue and safflower multiple petal Merlot wine liquid, the wine liquid stores in the fermentation cylinder after disinfecting, the wine liquid in the fermentation cylinder is charged to 90%, after fermenting for 27 days, remove wine lees and store wine 12 months in full jar, add 85mg/L of chitosan and clarify for 2 days under 30 deg.C, get the clarified safflower multiple petal rose Merlot wine; filtering the clarified flos Carthami heavy valve flos Rosae Rugosae Merlot liquor with ultrafiltration membrane; and finally, sterilizing by a conventional sterilization method, and filling to obtain a finished product.
Example 3: a flos Carthami double petal flos Rosae Rugosae Merlot wine is prepared by sequentially adding flos Carthami double petal flos Rosae Rugosae 90g without calyx part, 1L Merlot grape mash, activated yeast 250mg, adding 1% citric acid, adjusting pH to 4.0, fermenting at 25 deg.C for 7 days, separating flos Carthami double petal flos Merlot wine and wine residue, storing the wine in a sealed fermentation tank, filling the wine liquid in the fermentation tank to 90%, after fermentation, removing wine lees, storing in a full tank for 9 months, adding chitosan 80mg/L, clarifying at 28 deg.C for 54h to obtain clarified flos Carthami double petal flos Rosae Rurlot wine; filtering the clarified flos Carthami heavy valve flos Rosae Rugosae Merlot wine with ultrafiltration membrane, adding 60mg sodium metabisulfite into 1L flos Carthami heavy valve flos Rosae Rugosae Merlot wine to make SO2 content 30 mg/L; and finally, sterilizing by a conventional sterilization method, and filling to obtain a finished product.
Example 4: a flos Carthami heavy valve flos Rosae Rugosae Merlot wine is prepared by sequentially adding flos Carthami heavy valve flos Rosae Rugosae without calyx part at a ratio of 110g per liter of grape mash, 1L Merlot grape mash, activated yeast 280mg, adding 1% citric acid, adjusting pH to 4.0, fermenting at 26 deg.C for 6 days, separating flos Carthami heavy valve flos Merlot wine and skin residue, storing the wine in sterilized fermentation tank, charging the wine liquid in the fermentation tank to 90%, fermenting for 30 days, removing wine lees, storing in a jar for 10 months, adding chitosan 82mg/L, clarifying at 26 deg.C for 55h to obtain clarified flos Carthami heavy valve flos Rosae Rugosae Merlot wine; filtering the clarified flos Carthami heavy valve flos Rosae Rugosae Merlot wine with ultrafiltration membrane; and finally, sterilizing by a conventional sterilization method, and filling to obtain a finished product.
The Merlot grape mash of the above examples 1-4 is prepared by sorting Merlot grape fruits, removing impurities such as carpopodium and silt, squeezing, crushing, and adding 40-80mg/L sodium metabisulfite per liter to obtain Merlot grape mash.
Compared with the related technology, the brewing method of the safflower double petal rose Merlot wine for improving the malic acid content provided by the invention has the following beneficial effects:
the invention provides a brewing method of safflower multiple petal rose Merlot wine for improving malic acid content, the invention is rose red uniform liquid, does not contain impurities, and is detected according to GB15038-2006 hygienic Standard for fermented wine, and the result meets various requirements such as sanitation, sensory and physicochemical indexes (see Table 1); because the safflower double petal rose Merlot wine has higher nutritive value, rich nutrient substances and bright color, and is rich in the aromatic components of Merlot and the safflower double petal rose; phenolic compounds, tannin and the like contained in Merlot grape and safflower double petal rose and malic acid generated by fermentation have the functions of eliminating or resisting oxygen free radicals, preventing arteriosclerosis and platelet coagulation, and have certain effects of resisting aging, preventing diseases, beautifying and the like; compared with other flower fruit wine, the safflower multiple petal rose Merlot wine has no obvious change in color within 2 years, and other flower fruit wine has gradually darkened color after being stored for a long time; compared with the common Merlot wine, the results show that the wine has bright color, wine fragrance, safflower double-petal rose fragrance and other flavors (such as peach flavor), improves the malic acid content generated by fermentation, has low alcohol content, and is suitable for wide crowds; the raw materials of the invention have larger planting area in Yunnan, the related process is simple, the operation is easy, and the industrial production is easy to realize.
The attached figure I is as follows: the primer pair 2 has the PCR detection result on different batches of Merlot grape skin surface yeasts:
note: the gene with the band is expressed as the heat-resistant Kluyveromyces MAE1 gene which is detected as positive;
the second attached drawing: comparing the malic acid content of the wine:
note: A. merlot grape juice; B. mixing Merlot grape juice and flos Carthami crushed material; C. mixed solution of Merlot grape juice containing Kluyveromyces thermotolerans MAE1 gene and crushed product of flos Carthami flos with heavy petal. Differences between C and a and B reached extreme significance;
the third attached figure: and (3) comparing fermentation weight loss curves:
note: A. merlot grape juice; B. mixing Merlot grape juice and flos Carthami crushed material; C. mixing Merlot grape juice containing Kluyveromyces thermotolerans MAE1 gene with pulverized product of flos Carthami flos heavy valve flos Rosae Rugosae;
the invention detects the results of various indexes
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (4)
1. A brewing method of safflower double petal rose Merlot wine for improving malic acid content is characterized by comprising the following steps:
the method comprises the following steps: removing calyx part of flos Carthami and flos Rosae Rugosae, crushing, adding 50-110 g per liter of grape mash, adding 1L of Merlot grape mash containing heat-resistant Kluyveromyces MAE1 gene detected by PCR, and mixing;
step two: adding 40-80mg/L sodium metabisulfite, adding 200mg of activated Saccharomyces cerevisiae, adding 1% citric acid, adjusting pH to 4.0, and fermenting at 22-27 deg.C for 7-10 days;
step three: separating skin residue and flos Carthami double valve flos Rosae Rugosae Merlot wine, storing the wine liquid in sterilized fermentation tank, and loading the wine liquid in the fermentation tank to 90% for fermentation;
step four: fermenting for 25-35 days, removing wine lees, storing in a porcelain jar for 6-12 months, adding chitosan 75-85mg/L into the wine, and clarifying at 25-30 deg.C for 48-60 hr to obtain clarified flos Carthami heavy valve flos Rosae Rugosae Merlot wine;
step five: filtering the clarified flos Carthami heavy valve flos Rosae Rugosae Merlot liquor with ultrafiltration membrane, sterilizing by conventional sterilization method, and packaging to obtain the final product.
2. The method for brewing safflower heavy petal rose Merlot wine with increased malic acid content as claimed in claim 1, wherein the Merlot grape mash in the first step is prepared by the following steps: firstly, sorting Merlot grape fruits, removing fruit stalks, silt and other impurities, fully washing, squeezing and crushing, detecting the heat-resistant Kluyveromyces MAE1 gene by using PCR, and then adding 40-80mg/L sodium metabisulfite into the grape mash to obtain the Merlot grape mash which is detected by PCR and contains the heat-resistant Kluyveromyces MAE1 gene.
3. The method for brewing safflower heavy petal rose Merlot wine with increased malic acid content as claimed in claim 1, wherein the preparation method of the Saccharomyces cerevisiae after activation in the second step is as follows: activating Angel brand fruit wine Saccharomyces cerevisiae at 28 deg.C for 30 min.
4. The method as claimed in claim 1, wherein the cut-off molecular weight of the ultrafiltration membrane in the fifth step is in the range of 800-400 KDa.
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| CN111139193A (en) * | 2019-12-05 | 2020-05-12 | 天津科技大学 | Grape juice yeast strain with low yield of higher alcohol and strong degradation malic acid and application thereof |
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| CN102851165A (en) * | 2012-10-11 | 2013-01-02 | 甘肃农业大学 | Processing method of rose aromatized wine |
| CN111139193A (en) * | 2019-12-05 | 2020-05-12 | 天津科技大学 | Grape juice yeast strain with low yield of higher alcohol and strong degradation malic acid and application thereof |
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