CN115433645A - Ancient mulberry black wine and preparation method thereof - Google Patents
Ancient mulberry black wine and preparation method thereof Download PDFInfo
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- CN115433645A CN115433645A CN202211246203.XA CN202211246203A CN115433645A CN 115433645 A CN115433645 A CN 115433645A CN 202211246203 A CN202211246203 A CN 202211246203A CN 115433645 A CN115433645 A CN 115433645A
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- 240000000249 Morus alba Species 0.000 title claims abstract description 54
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 54
- 235000014101 wine Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 240000001890 Ribes hudsonianum Species 0.000 claims abstract description 19
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims abstract description 19
- 235000001466 Ribes nigrum Nutrition 0.000 claims abstract description 19
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 19
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 19
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 19
- 235000021014 blueberries Nutrition 0.000 claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 12
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 12
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 11
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims description 12
- 108010059820 Polygalacturonase Proteins 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 11
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 8
- 244000182216 Mimusops elengi Species 0.000 claims description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 8
- 241000219094 Vitaceae Species 0.000 claims description 8
- 235000021021 grapes Nutrition 0.000 claims description 8
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 4
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 12
- 235000019990 fruit wine Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000008369 fruit flavor Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005034 decoration Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- -1 plum wine Chemical compound 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000269152 Myrica pensylvanica Species 0.000 description 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 1
- 244000111447 Rubus phoenicolasius Species 0.000 description 1
- 235000003963 Rubus phoenicolasius Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011268 mixed slurry Substances 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Classifications
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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
- 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
-
- 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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- 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
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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of fruit wine brewing. The invention provides an ancient mulberry black wine and a preparation method thereof, wherein the ancient mulberry black wine is prepared from the following raw materials in parts by weight: 20-40 parts of black mulberry, 5-10 parts of black wolfberry, 3-7 parts of blueberry, 8-12 parts of blackcurrant and 30-50 parts of black grape. The ancient mulberry black wine prepared by the invention is brewed by pure fruits, makes full use of the sugar of the fruits, and can be directly drunk without blending. Meanwhile, the low-temperature fermentation process is adopted, so that the prepared ancient mulberry black wine retains abundant fruit flavor and has a certain health-care effect.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to an ancient mulberry black wine and a preparation method thereof.
Background
The fruit wine is wine prepared by fermenting sugar of fruit with yeast to obtain alcohol, such as plum wine, grape wine, and waxberry wine. These wines contain the flavor of fruits and alcohol, and are very popular among people. However, many fruit wines sold on the market are prepared by soaking fruit juice in alcohol, taking out the juice, adding sugar and other ingredients, and blending color, fragrance and taste. The commercial wine is not only lack of mellow taste, but also only has alcoholic taste, loses the original characteristics of fruit wine, and has no health care effect.
Disclosure of Invention
The invention aims to provide the ancient mulberry black wine and the preparation method thereof, which keep the original flavor and the health care effect of fruits.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a ancient mulberry black wine which is prepared from the following raw materials in parts by weight: 20-40 parts of black mulberry, 5-10 parts of black wolfberry, 3-7 parts of blueberry, 8-12 parts of blackcurrant and 30-50 parts of black grape.
The invention also provides a preparation method of the ancient mulberry black wine, which comprises the following steps:
(1) Mixing and crushing black mulberries, black medlars, blueberries, blackcurrants and black grapes to obtain mixed pulp;
(2) Adjusting the sugar degree of the mixed pulp and carrying out enzymolysis on the mixed pulp to obtain enzymolysis pulp;
(3) Inoculating saccharomycete into the enzymolysis pulp, and fermenting at 26-28 deg.c for 8-10 days to obtain fermented liquid 1;
(4) Fermenting the fermentation liquor 1 for 20-25 days at 16-20 ℃ to obtain fermentation liquor 2;
(5) And aging the fermentation liquor 2 to obtain the ancient mulberry black wine.
Preferably, the adjusted mixed pulp in the step (2) has a sugar degree of 32 to 35%.
Preferably, pectinase is adopted during enzymolysis in the step (2), and the addition amount of the pectinase is 60-80 mg/L.
Preferably, the temperature of the enzymolysis in the step (2) is 33-37 ℃, and the time of the enzymolysis is 2-8 h.
Preferably, the addition amount of the yeast in the step (3) is 0.3 to 0.7g/L.
Preferably, the temperature of the ageing in the step (5) is 22-24 ℃, and the ageing time is 50-70 days.
The invention provides an ancient mulberry black wine and a preparation method thereof, wherein the ancient mulberry black wine is prepared from the following raw materials in parts by weight: 20-40 parts of black mulberry, 5-10 parts of black wolfberry, 3-7 parts of blueberry, 8-12 parts of blackcurrant and 30-50 parts of black grape. The ancient mulberry black wine prepared by the invention is brewed by pure fruits, makes full use of the sugar of the fruits, and can be directly drunk without blending. Meanwhile, the low-temperature fermentation process is adopted, so that the prepared ancient mulberry black wine retains abundant fruit flavor and has a certain health-care effect.
Detailed Description
The invention provides an ancient mulberry black wine which is prepared from the following raw materials in parts by weight: 20-40 parts of black mulberry, 5-10 parts of black wolfberry, 3-7 parts of blueberry, 8-12 parts of blackcurrant and 30-50 parts of black grape.
The invention also provides a preparation method of the ancient mulberry black wine, which comprises the following steps:
(1) Mixing and crushing black mulberries, black medlars, blueberries, blackcurrants and black grapes to obtain mixed pulp;
(2) Adjusting the sugar degree of the mixed pulp and carrying out enzymolysis on the mixed pulp to obtain enzymolysis pulp;
(3) Inoculating saccharomycete into the enzymolysis pulp, and fermenting at 26-28 deg.c for 8-10 days to obtain fermented liquid 1;
(4) Fermenting the fermentation liquor 1 for 20-25 days at 16-20 ℃ to obtain fermentation liquor 2;
(5) And aging the fermentation liquor 2 to obtain the ancient mulberry black wine.
In the present invention, the adjusted sugar degree of the mixed slurry in the step (2) is preferably 32 to 35%, more preferably 33 to 34%.
In the invention, white granulated sugar is adopted in the adjustment in the step (2).
In the present invention, pectinase is preferably used for the enzymatic hydrolysis in step (2), and the addition amount of pectinase is preferably 60 to 80mg/L, and more preferably 70mg/L.
In the present invention, the temperature of the enzymatic hydrolysis in step (2) is preferably 33 to 37 ℃, and more preferably 35 ℃.
In the present invention, the time for the enzymatic hydrolysis in step (2) is preferably 2 to 8 hours, more preferably 4 to 6 hours, and still more preferably 5 hours.
In the present invention, the amount of yeast added in step (3) is preferably 0.3 to 0.7g/L, and more preferably 0.5g/L.
In the present invention, the yeast in step (3) is preferably commercial Angel yeast.
In the present invention, the temperature of the fermentation in the step (3) is preferably 27 ℃.
In the present invention, the fermentation time in step (3) is preferably 9 days.
In the present invention, the temperature of the fermentation in the step (4) is preferably 18 ℃.
In the present invention, the fermentation time in the step (4) is preferably 22 to 23 days.
In the present invention, the temperature of the aging in the step (5) is preferably 22 to 24 ℃, and more preferably 23 ℃.
In the present invention, the aging time in the step (5) is preferably 50 to 70 days, and more preferably 60 days.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
(1) Weighing raw materials according to the weight ratio of 20 parts of black mulberry, 10 parts of black wolfberry, 3 parts of blueberry, 8 parts of blackcurrant and 50 parts of black grape;
(2) Mixing and crushing black mulberries, black medlars, blueberries, blackcurrants and black grapes to obtain mixed pulp;
(3) Adjusting the sugar degree of the mixed pulp to 32%, adding pectinase into the mixed pulp according to the concentration of 80mg/L, and performing enzymolysis at 33 ℃ for 8 hours to obtain enzymolysis pulp;
(4) Adding yeast into the enzymolysis pulp according to the proportion of 0.3g/L, and fermenting for 8 days at 28 ℃ to obtain fermentation liquor 1;
(5) Fermenting the fermentation liquor 1 at 16 ℃ for 25 days to obtain fermentation liquor 2;
(6) And ageing the fermentation liquor 2 at 22 ℃ for 70 days to obtain the ancient mulberry black wine.
Example 2
(1) Weighing raw materials according to the weight ratio of 40 parts of black mulberry, 5 parts of black wolfberry, 7 parts of blueberry, 12 parts of blackcurrant and 30 parts of black grape;
(2) Mixing and crushing black mulberries, black medlars, blueberries, blackcurrants and black grapes to obtain mixed pulp;
(3) Adjusting the sugar degree of the mixed pulp to 35%, adding pectinase into the mixed pulp according to the concentration of 60mg/L, and performing enzymolysis at 37 ℃ for 2h to obtain enzymolysis pulp;
(4) Adding yeast into the enzymolysis pulp according to the proportion of 0.7g/L, and fermenting for 10 days at 26 ℃ to obtain fermentation liquor 1;
(5) Fermenting the fermentation liquor 1 at 20 ℃ for 20 days to obtain fermentation liquor 2;
(6) And ageing the fermentation liquor 2 at 24 ℃ for 50 days to obtain the ancient mulberry black wine.
Example 3
(1) Weighing raw materials according to the weight ratio of 30 parts of black mulberry, 8 parts of black wolfberry, 5 parts of blueberry, 10 parts of blackcurrant and 40 parts of black grape;
(2) Mixing and crushing black mulberries, black medlars, blueberries, blackcurrants and black grapes to obtain mixed pulp;
(3) Adjusting the sugar degree of the mixed pulp to 34%, adding pectinase into the mixed pulp according to the concentration of 70mg/L, and performing enzymolysis at 35 ℃ for 5h to obtain enzymolysis pulp;
(4) Inoculating yeast into the enzymolysis pulp according to the proportion of 0.5g/L, and fermenting for 9 days at the temperature of 27 ℃ to obtain fermentation liquor 1;
(5) Fermenting the fermentation liquor 1 for 23 days at 18 ℃ to obtain fermentation liquor 2;
(6) And ageing the fermentation liquor 2 at 23 ℃ for 60 days to obtain the ancient mulberry black wine.
Comparative example 1
(1) Weighing raw materials according to the weight ratio of 30 parts of black mulberry, 8 parts of black wolfberry, 5 parts of blueberry, 10 parts of blackcurrant and 40 parts of black grape;
(2) Mixing and crushing black mulberries, black medlars, blueberries, blackcurrants and black grapes to obtain mixed pulp;
(3) Adjusting the sugar degree of the mixed pulp to 34%, adding pectinase into the mixed pulp according to the concentration of 70mg/L, and performing enzymolysis at 35 ℃ for 5 hours to obtain enzymolysis pulp;
(4) Adding yeast into the enzymolysis slurry according to the proportion of 0.5g/L, and fermenting for 9 days at the temperature of 27 ℃ to obtain fermentation liquor 1;
(5) Fermenting the fermentation liquor 1 at 18 deg.C for 23 days to obtain ancient Mulberry black wine.
Comparative example 2
(1) Weighing raw materials according to the weight ratio of 30 parts of black mulberry, 8 parts of black wolfberry, 5 parts of blueberry, 10 parts of blackcurrant and 40 parts of black grape;
(2) Mixing and crushing black mulberries, black medlars, blueberries, blackcurrants and black grapes to obtain mixed pulp;
(3) Adjusting the sugar degree of the mixed pulp to 34%, adding pectinase into the mixed pulp according to the concentration of 70mg/L, and performing enzymolysis at 35 ℃ for 5 hours to obtain enzymolysis pulp;
(4) Adding yeast into the enzymolysis slurry according to the proportion of 0.5g/L, and fermenting for 9 days at the temperature of 27 ℃ to obtain fermentation liquor 1;
(5) Fermenting the fermentation liquor 1 for 23 days at 18 ℃ to obtain fermentation liquor 2;
(6) And distilling the fermentation liquor 2 to obtain the ancient mulberry black wine.
Test examples
The qualities of the ancient black-mulberry wines prepared in examples 1 to 3 and comparative examples 1 to 2 were evaluated, and the flavor of the taste of the wines was evaluated. The results show that the ancient black mulberry wine prepared in examples 1 to 3 has soft and delicate mouthfeel, rich wine aroma and fruit aroma and excellent quality; the ancient mulberry black wine prepared in the comparative example 1 is astringent in taste, insufficient in fruit aroma and general in quality; the ancient mulberry black wine prepared in the comparative example 2 has insufficient fruit aroma, the taste is closer to that of white spirit, and the requirement of the ancient mulberry black wine is greatly different from that of fruit wine.
The embodiment of the invention provides an ancient black mulberry wine and a preparation method thereof, wherein the ancient black mulberry wine is prepared from the following raw materials in parts by weight: 20-40 parts of black mulberry, 5-10 parts of black wolfberry, 3-7 parts of blueberry, 8-12 parts of blackcurrant and 30-50 parts of black grape. The ancient mulberry black wine prepared by the invention is brewed by pure fruits, makes full use of the sugar of the fruits, and can be directly drunk without blending. Meanwhile, the low-temperature fermentation process is adopted, so that the prepared ancient mulberry black wine retains abundant fruit flavor and has a certain health-care effect.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (7)
1. The ancient mulberry black wine is characterized by being prepared from the following raw materials in parts by weight: 20-40 parts of black mulberry, 5-10 parts of black wolfberry, 3-7 parts of blueberry, 8-12 parts of blackcurrant and 30-50 parts of black grape.
2. The method for preparing the ancient mulberry black wine according to claim 1, which comprises the following steps:
(1) Mixing and crushing black mulberries, black medlars, blueberries, blackcurrants and black grapes to obtain mixed pulp;
(2) Adjusting the sugar degree of the mixed pulp and carrying out enzymolysis on the mixed pulp to obtain enzymolysis pulp;
(3) Inoculating saccharomycetes into the enzymolysis pulp, and fermenting for 8-10 days at 26-28 ℃ to obtain fermentation liquor 1;
(4) Fermenting the fermentation liquor 1 for 20-25 days at 16-20 ℃ to obtain fermentation liquor 2;
(5) And aging the fermentation liquor 2 to obtain the ancient mulberry black wine.
3. The method according to claim 2, wherein the adjusted mixed syrup in the step (2) has a sugar degree of 32 to 35%.
4. The preparation method according to claim 3, wherein pectinase is used for the enzymolysis in the step (2), and the addition amount of the pectinase is 60-80 mg/L.
5. The preparation method according to claim 4, wherein the temperature of the enzymolysis in the step (2) is 33-37 ℃, and the time of the enzymolysis is 2-8 h.
6. The method according to claim 5, wherein the yeast is added in an amount of 0.3 to 0.7g/L in the step (3).
7. The method according to any one of claims 2 to 6, wherein the aging temperature in the step (5) is 22 to 24 ℃ and the aging time is 50 to 70 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211246203.XA CN115433645A (en) | 2022-10-12 | 2022-10-12 | Ancient mulberry black wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211246203.XA CN115433645A (en) | 2022-10-12 | 2022-10-12 | Ancient mulberry black wine and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555513A (en) * | 2013-10-31 | 2014-02-05 | 山东黑尚莓生物技术发展股份有限公司 | Compound raspberry wine brewing method |
| CN103789139A (en) * | 2014-02-17 | 2014-05-14 | 王新民 | Making process of black wine |
| CN109181979A (en) * | 2018-10-12 | 2019-01-11 | 青海昆仑河枸杞有限公司 | A kind of brewing method of lycium ruthenicum health fruit wine |
| KR20190030000A (en) * | 2017-09-13 | 2019-03-21 | 농업회사법인 베리베리코리아 주식회사 | Blueberry wine and the preparing process thereof |
| CN112063478A (en) * | 2020-09-22 | 2020-12-11 | 山东沃若生物科技有限公司 | Mulberry health wine and preparation method and application thereof |
| CN115058311A (en) * | 2022-07-20 | 2022-09-16 | 赵英楠 | A nutritional wine with health promotion function |
-
2022
- 2022-10-12 CN CN202211246203.XA patent/CN115433645A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555513A (en) * | 2013-10-31 | 2014-02-05 | 山东黑尚莓生物技术发展股份有限公司 | Compound raspberry wine brewing method |
| CN103789139A (en) * | 2014-02-17 | 2014-05-14 | 王新民 | Making process of black wine |
| KR20190030000A (en) * | 2017-09-13 | 2019-03-21 | 농업회사법인 베리베리코리아 주식회사 | Blueberry wine and the preparing process thereof |
| CN109181979A (en) * | 2018-10-12 | 2019-01-11 | 青海昆仑河枸杞有限公司 | A kind of brewing method of lycium ruthenicum health fruit wine |
| CN112063478A (en) * | 2020-09-22 | 2020-12-11 | 山东沃若生物科技有限公司 | Mulberry health wine and preparation method and application thereof |
| CN115058311A (en) * | 2022-07-20 | 2022-09-16 | 赵英楠 | A nutritional wine with health promotion function |
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Application publication date: 20221206 |