CN115340916A - Preparation method of dried apricot wine - Google Patents
Preparation method of dried apricot wine Download PDFInfo
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- CN115340916A CN115340916A CN202211115256.8A CN202211115256A CN115340916A CN 115340916 A CN115340916 A CN 115340916A CN 202211115256 A CN202211115256 A CN 202211115256A CN 115340916 A CN115340916 A CN 115340916A
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- 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
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- 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
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- 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
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a preparation method of dried apricot wine, and belongs to the technical field of food. The method comprises the following steps: s1, mixing the cooked sorghum, corn and wheat, adding composite yeast distiller' S yeast, and saccharifying to obtain grain materials; adding fruit distiller's yeast into dried apricot, saccharifying to obtain fruit materials, and sealing and fermenting respectively; s2, mixing grain and fruit fermented grains, performing primary distillation to obtain a foreshot, then performing secondary distillation to obtain a wine, finally performing tertiary distillation to obtain a foreshot, a wine neutralizing feint, and mixing the wine neutralizing feint to form a mixed wine; and S3, mixing the primarily distilled spirit and the secondarily distilled spirit with the mixed spirit obtained by the tertiary distillation, and blending the spirit obtained by the tertiary distillation into the dry apricot wine with the alcoholic strength of 42 percent. The invention maintains the original nutrient components of the dried apricot and the original flavor and taste of the dried apricot, thereby improving the added value of the dried apricot product.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a preparation method of dried apricot wine.
Background
The apricot is a variety of apricot, which is the longest variety in history and is named because its pulp is slightly yellow. The apricot ripens in 6-7 months, is a typical summer fruit, is rich in potassium and carotene, is rich in dietary fiber and pectin, and contains organic acids such as malic acid and citric acid. The apricot kernel has good medicinal value, has good effect on the symptoms of the rheumatic lung heat after being used, and can be used for clearing heat and removing phlegm if the body has the symptoms of dry cough and excessive phlegm; the apricot kernel contains rich vitamin A, has very good effect on protecting eyesight and preventing eye diseases, and flavonoid substances are more important components for protecting heart; the apricot kernel also has the effect of beautifying, contains very rich nutrient components including vitamins, cellulose and the like, has good health-care effect on skin regardless of oral administration and external use, and can protect the lubricating system of the skin.
Due to the fact that the yellow apricots are extremely short in marketing time and have the characteristic of being not storage-resistant, most of the yellow apricots can be processed into different deep-processed products such as jam, preserved fruit, preserved plums, fruit juice, cans and the like according to the characteristics of the yellow apricots except fresh eating, but the added value of the products formed by primary processing is low, and the economic value of the yellow apricots is influenced to a certain extent. The processing and the preparation of wine products by taking the apricot as a raw material are rare, so that the apricot and grains are subjected to compound fermentation, the nutritional ingredients of the apricot are reserved, different flavor characteristics are brought to wine products, the economic value of the apricot is improved, the problem of digestion and processing of the apricot is solved, power is provided for the development of apricot industry, and the method has important significance.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a preparation method of dried apricot wine aiming at the defects of the prior art, the original nutrient components of the dried apricot are reserved, and the interaction of substances of the fermented apricot maintains the original flavor and taste of the dried apricot, so that the yellow apricot wine brewing process improves the added value of the dried apricot product, has small spicy stimulation in drinking, relieves the stimulation of alcohol to human bodies, and reduces the side effect of long-term drinking of white wine to the bodies.
The invention solves the technical problem through the following technical scheme.
The invention provides a preparation method of dried apricot wine, which comprises the following steps:
s1, mixing cooked sorghum, corn and wheat, adding composite yeast distiller' S yeast, uniformly stirring, and saccharifying to obtain grain materials; adding fruit distiller's yeast into dried apricot, stirring uniformly, saccharifying to obtain fruit material, and sealing and fermenting respectively to obtain grain material fermented grains and fruit material fermented grains;
s2, mixing the grain material fermented grains and the fruit material fermented grains obtained in the S1, performing primary distillation to obtain a wine head, then performing secondary distillation to obtain wine, finally performing tertiary distillation to obtain a wine head, a wine neutralizing wine tail, and mixing the wine neutralizing wine tail to form mixed wine;
and S3, mixing the primarily distilled spirit and the secondarily distilled spirit in the S2 with the mixed spirit distilled for the third time, and blending the primarily distilled spirit and the secondarily distilled spirit with the alcohol content of 42 percent to obtain the dried apricot wine.
Preferably, in S1, the method for cooking sorghum, corn and wheat comprises the steps of:
respectively adding sorghum, corn or wheat into water, heating to 60-80 deg.C, soaking at constant temperature for 2-24 hr, taking out sorghum, corn and wheat, and cooling to room temperature.
Preferably, in S1, the preparation method of the dried apricots comprises the following steps:
screening and cleaning fresh apricots, drying at 50-80 ℃ for 70-72h, cooling to room temperature, and crushing to obtain dried apricots.
Preferably, in S1, the mass ratio of sorghum, corn and wheat is 9.
Preferably, in S1, the addition amount of the composite yeast koji is 0.4-0.6% of the total mass of the sorghum, the corn and the wheat.
Preferably, in S1, the addition amount of the fruit wine yeast is 0.4% of the total mass of the dried apricots.
Preferably, in S1, the mass ratio of the grain materials to the fruit materials is 2.
Preferably, in S2, in the primary distillation process, the distillation is carried out according to the standard that the alcoholic strength is 65-75 percent of the head of the wine, the alcoholic strength is 40-55 percent of the wine and the alcoholic strength is less than 30 percent of the tail of the wine; in the secondary distillation process, fractionating according to the standard that the alcohol content is more than 55 percent of the alcohol head, the alcohol content is 40-55 percent of the alcohol and the alcohol content is less than 40 percent of the alcohol tail; in the third distillation process, fractionating according to the standard that the alcohol content is more than 60 percent of the alcohol head, the alcohol content is 45-60 percent of the alcohol content and the alcohol content is 30-40 percent of the alcohol tail, and mixing the alcohol-neutralized alcohol tail to obtain the mixed wine.
Preferably, in S3, the mass ratio of the primary distillation to obtain the foreshot and the secondary distillation to obtain the mixed liquor obtained by the third distillation is 1.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides a dried apricot wine which is prepared by co-fermenting pure grain and dried apricot under the action of saccharomyces cerevisiae, wherein the dried apricot retains original nutritional ingredients in the fermentation process, meanwhile, organic acid in the apricot is blended into wine body in the fermentation process, the apricot has bitter taste in taste, is neutralized with alcohol, ester, glycerin and other substances after fermentation and is aged and covered with each other in taste, the taste is more exquisite, mellow and mellow after the substances interact with each other, the aftertaste is more abundant, and the wine brings different flavor characteristics to white wine, so that the wine brewing process of the dried apricot product added value is improved, the incidence of diseases caused by common wine can be reduced, the health of human bodies can be protected, the taste is good when the wine is drunk, the pungency is small, and the wine can be used instead of the white wine.
Detailed Description
The following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention. The experimental methods described in the examples of the present invention are all conventional methods unless otherwise specified.
It should be noted that the composite yeast wine yeast used in the invention is from davidia involucrata incorporated, and the fruit wine yeast is from lake nan ya big intelligence science and technology, ltd. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the present invention, which is to be construed as requiring that all materials, reagents, equipment and devices used in the following embodiments of the present invention be commercially available or readily available through conventional methods unless otherwise specifically indicated.
Example 1
A preparation method of dried apricot wine comprises the following steps:
s1, adding sorghum into water, completely immersing, heating to 60 ℃, soaking for 10 hours at constant temperature, taking out the steamed sorghum, and cooling to room temperature; adding corns into water, completely immersing, heating to 60 ℃, soaking for 24 hours at constant temperature, taking out steamed sorghum, and cooling to room temperature; adding wheat into water, completely immersing, heating to 60 deg.C, soaking at constant temperature for 3 hr, taking out steamed sorghum, and cooling to room temperature;
screening and cleaning fresh apricots, drying the fresh apricots for 70 to 72 hours at the temperature of 60 ℃ in a drying room, cooling the fresh apricots to room temperature, and crushing the cooled fresh apricots to obtain dried apricots;
mixing steamed sorghum 45kg, corn 25kg and wheat 30kg, adding distiller's yeast 0.6kg, wherein the distiller's yeast is Saccharomyces cerevisiae, stirring, saccharifying for 3d, and stirring to obtain grain material; adding 0.2kg of fruit distiller's yeast into 50kg of dried apricot, uniformly stirring, saccharifying for 3d, and stirring to obtain fruit material; respectively carrying out sealed fermentation on grain materials and fruit materials for 35d at the fermentation temperature of 18-25 ℃;
s2, after fermentation is finished, mixing 100kg of grain and material fermented grains obtained in the step S1 with 50kg of fruit and material fermented grains, carrying out primary distillation, and fractionating according to the standard that the alcoholic strength is 70% of a head, the alcoholic strength is 50% of a middle wine and the alcoholic strength is 30% of a tail to obtain a middle wine; then distilling the mixture again and fractionating according to the standards of 55 percent of alcohol head with the alcohol content of more than 55 percent, 45 percent of alcohol and 40 percent of alcohol tail with the alcohol content of less than 40 percent to obtain the alcohol head; finally, distilling the mixture for the third time, fractionating according to the standard that the alcohol content is more than 60 percent of the alcohol head, the alcohol content is 45-60 percent of the alcohol head and the alcohol content is 30-40 percent of the alcohol tail to obtain the alcohol head, the alcohol tail and the alcohol tail, and mixing the alcohol head, the alcohol tail and the alcohol tail to obtain mixed wine;
and S3, primarily distilling the liquor obtained in the step S2 to obtain a liquor head with the alcoholic strength of 70%, secondarily distilling the liquor to obtain liquor with the alcoholic strength of 45%, mixing the liquor head with the mixed liquor obtained in the third distillation according to a mass ratio of 1.
Example 2
A preparation method of dried apricot wine comprises the following steps:
s1, adding sorghum into water, completely immersing, heating to 80 ℃, soaking for 8 hours at constant temperature, taking out the steamed sorghum, and cooling to room temperature; adding corn into water, completely immersing, heating to 80 ℃, soaking at constant temperature for 20h, taking out steamed sorghum, and cooling to room temperature; adding wheat into water, completely immersing, heating to 80 deg.C, soaking at constant temperature for 2 hr, taking out steamed sorghum, and cooling to room temperature;
screening and cleaning fresh apricots, drying the fresh apricots for 70 to 72 hours at the temperature of 60 ℃ in a drying room, cooling the fresh apricots to room temperature, and crushing the cooled fresh apricots to obtain dried apricots;
mixing 45kg of steamed sorghum, 25kg of corn and 30kg of wheat, adding 0.5kg of distiller's yeast which is saccharomyces cerevisiae, uniformly stirring, saccharifying for 4d, and stirring to obtain grain materials; adding 0.2kg of fruit distiller's yeast into 50kg of dried apricot, uniformly stirring, saccharifying for 4d, and stirring to obtain fruit material; respectively performing sealed fermentation on grain materials and fruit materials for 40 days at the fermentation temperature of 18-25 ℃;
s2, after fermentation is finished, mixing 100kg of grain and material fermented grains obtained in the step S1 with 50kg of fruit and material fermented grains, carrying out primary distillation, and fractionating according to the standard that the alcoholic strength is 70% of a head, the alcoholic strength is 50% of a middle wine and the alcoholic strength is 30% of a tail to obtain a middle wine; then distilling the mixture again and fractionating according to the standards of 55 percent of alcohol head with the alcohol content of more than 55 percent, 45 percent of alcohol and 40 percent of alcohol tail with the alcohol content of less than 40 percent to obtain the alcohol head; finally, carrying out tertiary distillation on the mixture, carrying out fractionation according to the standard that the alcohol content is more than 60 percent of foreshot, the alcohol content is 50 percent of alcohol content and the alcohol content is 30-40 percent of alcohol tail to obtain foreshot, alcohol neutralized alcohol tail, and mixing the alcohol neutralized alcohol tail to obtain mixed wine;
and S3, primarily distilling the liquor obtained in the step S2 to obtain a liquor head with the alcoholic strength of 70%, secondarily distilling the liquor to obtain liquor with the alcoholic strength of 50%, mixing the liquor with the mixed liquor obtained in the third distillation according to a mass ratio of 1.
Example 3
A preparation method of dried apricot wine comprises the following steps:
s1, adding sorghum into water, completely immersing, heating to 70 ℃, soaking for 9 hours at constant temperature, taking out the steamed sorghum, and cooling to room temperature; adding corn into water, completely immersing, heating to 70 ℃, soaking for 22h at constant temperature, taking out steamed sorghum, and cooling to room temperature; adding wheat into water, completely immersing, heating to 80 deg.C, soaking at constant temperature for 2 hr, taking out steamed sorghum, and cooling to room temperature;
screening and cleaning fresh apricots, drying the fresh apricots for 70 to 72 hours at the temperature of 60 ℃ in a drying room, cooling the fresh apricots to room temperature, and crushing the cooled fresh apricots to obtain dried apricots;
mixing steamed sorghum 45kg, corn 25kg and wheat 30kg, adding distiller's yeast 0.4kg, wherein the distiller's yeast is Saccharomyces cerevisiae, stirring, saccharifying for 4d, and stirring to obtain grain material; adding 0.4kg of fruit distiller's yeast into 50kg of dried apricot, uniformly stirring, saccharifying for 3d, and stirring to obtain fruit material; respectively performing sealed fermentation on grain materials and fruit materials for 45 days at the fermentation temperature of 18-25 ℃;
s2, after fermentation is finished, mixing 100kg of grain and material fermented grains obtained in the step S1 with 50kg of fruit and material fermented grains, carrying out primary distillation, and fractionating according to the standard that the alcoholic strength is 70% of a head, the alcoholic strength is 50% of a middle wine and the alcoholic strength is 30% of a tail to obtain a middle wine; then distilling the mixture again and fractionating according to the standards of 55 percent of alcohol head with the alcohol content of more than 55 percent, 45 percent of alcohol and 40 percent of alcohol tail with the alcohol content of less than 40 percent to obtain the alcohol head; finally, distilling the mixture for the third time, fractionating according to the standard that the alcohol content is more than 60 percent of the alcohol head, the alcohol content is 45-60 percent of the alcohol head and the alcohol content is 30-40 percent of the alcohol tail to obtain the alcohol head, the alcohol tail and the alcohol tail, and mixing the alcohol head, the alcohol tail and the alcohol tail to obtain mixed wine;
and S3, primarily distilling the liquor obtained in the step S2 to obtain a liquor head with the alcoholic strength of 70%, secondarily distilling the liquor to obtain liquor with the alcoholic strength of 45%, mixing the liquor head obtained in the third distillation with the mixed liquor obtained in the third distillation according to a mass ratio of 1.
The above is a specific example of the dry apricot wine prepared by the present invention, and the appearance, alcohol content and harmful substances of the dry apricot wine obtained in example 1 were measured and recorded in table 1 as follows:
table 1 appearance, alcohol content and noxious substance detection data of dry apricot wine prepared in example 1
It can be seen from table 1 that the color and the appearance of the dry apricot wine prepared by the method all meet the national standard, the alcoholic strength of the dry apricot wine prepared in example 1 is 43.2%, the dry apricot wine does not contain harmful heavy metals of lead, methanol and cyanide, the content meets the national standard, the dry apricot wine retains the original nutritional ingredients in the fermentation process, organic acids in the yellow apricot are blended into the wine body in the fermentation process, the apricot has bitter taste in the taste, and after fermentation, the apricot is neutralized with alcohol, ester, glycerol and other substances and after aging and taste covering, the substances interact with each other, the taste is more delicate and mellow, the aftertaste is more abundant, different flavor characteristics are brought to the white wine, the incidence rate caused by the common wine can be reduced, the health of human bodies can be protected, the taste is good, the pungency stimulation is small during drinking, and the dry apricot wine can replace the white wine for use.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The preparation method of the dried apricot wine is characterized by comprising the following steps:
s1, mixing the cooked sorghum, corn and wheat, adding composite yeast distiller' S yeast, uniformly stirring, and saccharifying to obtain grain materials; adding fruit distiller's yeast into dried apricot, stirring uniformly, saccharifying to obtain fruit material, and sealing and fermenting respectively to obtain grain material fermented grains and fruit material fermented grains;
s2, mixing the grain material fermented grains and the fruit material fermented grains obtained in the S1, performing primary distillation to obtain a wine head, then performing secondary distillation to obtain wine, finally performing tertiary distillation to obtain a wine head, a wine neutralizing wine tail, and mixing the wine neutralizing wine tail to form mixed wine;
and S3, mixing the primarily distilled spirit and the secondarily distilled spirit in the S2 with the mixed spirit distilled for the third time, and blending the spirit obtained by the third distillation into the dried apricot wine with the alcoholic strength of 42%.
2. The method for preparing the dried apricot wine according to claim 1, wherein the method for cooking sorghum, corn and wheat in S1 comprises the following steps:
respectively adding sorghum, corn or wheat into water, heating to 60-80 deg.C, soaking at constant temperature for 2-24 hr, taking out sorghum, corn and wheat, and cooling to room temperature.
3. The method for preparing the dried apricot wine according to claim 1, wherein in S1, the method for preparing the dried apricot comprises the following steps:
screening and cleaning fresh apricots, drying at 50-80 ℃ for 70-72h, cooling to room temperature, and crushing to obtain dried apricots.
4. The preparation method of the dry apricot wine according to claim 1, wherein in S1, the mass ratio of the sorghum, the corn and the wheat is 9.
5. The preparation method of the dry apricot wine according to claim 1, characterized in that the addition amount of the composite yeast distiller' S yeast in S1 is 0.4-0.6% of the total mass of sorghum, corn and wheat.
6. The preparation method of the dried apricot wine according to claim 1, wherein the addition amount of the fruit koji in S1 is 0.4% of the total mass of the dried apricot.
7. The preparation method of the dried apricot wine according to claim 1, wherein in S1, the mass ratio of the grain material to the fruit material is 2.
8. The method for preparing the dried apricot wine according to claim 1, wherein in the step S2, the primary distillation is performed according to a standard that the alcoholic strength is 65-75% of the wine head, the alcoholic strength is 40-55% of the wine head and the alcoholic strength is 30% of the wine tail; in the secondary distillation process, fractionating according to the standard that the alcohol content is more than 55 percent of the alcohol head, the alcohol content is 40-55 percent of the alcohol and the alcohol content is less than 40 percent of the alcohol tail; in the third distillation process, fractionating according to the standard that the alcohol content is more than 60 percent of the head of the wine, the alcohol content is 45-60 percent of the alcohol content and the alcohol content is 30-40 percent of the alcohol content, and mixing the alcohol content and the alcohol content to obtain the mixed wine.
9. The preparation method of the dry apricot wine as claimed in claim 1, characterized in that in S3, the mass ratio of the primary distillation to obtain the wine head, the secondary distillation to obtain the wine and the tertiary distillation to obtain the mixed wine is 1.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN106754070A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of preserved fruit type white wine |
| CN110016410A (en) * | 2017-11-21 | 2019-07-16 | 泸州恒态生物科技有限公司 | A kind of brewing method of fruit flavouring white wine |
| CN111304041A (en) * | 2020-04-28 | 2020-06-19 | 辽宁省果树科学研究所 | Preparation method of dried apricot white spirit and brandy |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1363652A (en) * | 2001-10-15 | 2002-08-14 | 马兴宝 | Fermented grains-fruit juice wine and its brewing process |
| CN106754070A (en) * | 2017-01-21 | 2017-05-31 | 安徽缘酒酿造有限公司 | A kind of preserved fruit type white wine |
| CN110016410A (en) * | 2017-11-21 | 2019-07-16 | 泸州恒态生物科技有限公司 | A kind of brewing method of fruit flavouring white wine |
| CN111304041A (en) * | 2020-04-28 | 2020-06-19 | 辽宁省果树科学研究所 | Preparation method of dried apricot white spirit and brandy |
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