CN115820367A - Method for brewing fruit wine by fruit fermentation - Google Patents
Method for brewing fruit wine by fruit fermentation Download PDFInfo
- Publication number
- CN115820367A CN115820367A CN202111091667.3A CN202111091667A CN115820367A CN 115820367 A CN115820367 A CN 115820367A CN 202111091667 A CN202111091667 A CN 202111091667A CN 115820367 A CN115820367 A CN 115820367A
- Authority
- CN
- China
- Prior art keywords
- fruit
- wine
- fruits
- fermentation
- fermented
- 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
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 147
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 44
- 238000000855 fermentation Methods 0.000 title claims abstract description 33
- 230000004151 fermentation Effects 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 241000219094 Vitaceae Species 0.000 claims abstract description 8
- 235000021021 grapes Nutrition 0.000 claims abstract description 8
- 239000011435 rock Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 230000000694 effects Effects 0.000 claims abstract description 3
- 235000014101 wine Nutrition 0.000 claims description 49
- 235000004936 Bromus mango Nutrition 0.000 claims description 37
- 235000014826 Mangifera indica Nutrition 0.000 claims description 37
- 235000009184 Spondias indica Nutrition 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 25
- 235000021018 plums Nutrition 0.000 claims description 17
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 244000144730 Amygdalus persica Species 0.000 claims description 5
- 235000007877 Diospyros australis Nutrition 0.000 claims description 5
- 244000141353 Prunus domestica Species 0.000 claims description 5
- 240000002577 Prunus nigra Species 0.000 claims description 5
- 235000010875 Prunus nigra Nutrition 0.000 claims description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 5
- 235000018288 Vitex doniana Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 240000007228 Mangifera indica Species 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 241000235342 Saccharomycetes Species 0.000 claims 1
- 238000005352 clarification Methods 0.000 claims 1
- 235000021022 fresh fruits Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 10
- 230000001476 alcoholic effect Effects 0.000 abstract description 3
- 241001093152 Mangifera Species 0.000 description 33
- 235000019640 taste Nutrition 0.000 description 5
- 241000238631 Hexapoda Species 0.000 description 3
- 235000005206 Hibiscus Nutrition 0.000 description 3
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 3
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 3
- 235000020098 plum wine Nutrition 0.000 description 3
- 241000249058 Anthracothorax Species 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000010979 ruby Substances 0.000 description 1
- 229910001750 ruby Inorganic materials 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Images
Abstract
The invention relates to a method for brewing fruit wine by fruit fermentation, which adopts the principle that fruit pulp juice in fruits is extracted by adopting an oven baking method, the moisture of the baked fruits can be converted into syrup and can become soft jam fruit bags wrapped by fruit peels one by one, the fruit pulp of the fruits is completely converted into the fruit pulp juice after being baked by the oven and is then converted into the syrup to be wrapped by the fruit peels, the fruit peels are pinched open like grapes, the fruit pulp juice is filled in the fruit pulp juice, simultaneously, harmful bacteria in the fruits can be completely killed in the high-temperature baking process of the oven, the disinfection and sterilization effects are achieved, the fruit jam fruit bags are crushed and stirred into the fruit pulp juice after the baking is finished, white sugar or rock sugar is added into the fruit pulp juice for fermentation, yeast does not need to be added during the fermentation, most of the fruits with peels carry natural yeast, and the fruit wine is prepared after the fermentation is finished. The fruit wine brewed from pure one hundred percent of fruit pulp juice has the fragrance of fruits and the fragrance of the fermented fruits, has mellow mouthfeel, and the alcoholic strength of the fruit wine brewed from the fermented fruit pulp juice after baking can reach 8 to 14 degrees. The brewing method is simple and is completed by six steps.
Description
The invention relates to a method for brewing fruit wine by fruit fermentation,
the invention relates to the field of wine brewing, in particular to a method for brewing fruit wine by using fruit fermentation, and the fruit wine can be brewed by using the method for brewing fruit wine such as grapes, plums, peaches, prunes, mangoes and other fruits with peels.
At present, fruit wine is in a vigorous development stage, has the characteristics of good taste, rich nutrition, low alcoholic strength, good drinking and the like, and is deeply loved by people. The biggest characteristic is that the grain brewing wine is not wasted.
Technical Field
Fruit fermented fruit wine can be brewed by using fruit fermentation, and the traditional fruit fermented fruit wine brewing method is that fruits are cleaned, dried in the air, crushed, stirred, added with yeast and placed in a container for fermentation and brewing. The fruits with peel such as plum, peach, prune, mango and the like are good wine brewing raw materials. The skin-care tea is rich in nutrition, good in taste and capable of beautifying, refining skin and helping digestion.
Disclosure of Invention
The invention relates to a method for brewing fruit wine by fruit fermentation, which adopts the principle that fruit pulp juice in fruits is extracted by adopting an oven baking method, the moisture of the baked fruits can be converted into syrup and can become soft jam fruit bags wrapped by fruit peels one by one, the fruit pulp of the fruits is completely converted into the fruit pulp juice after being baked by the oven and is then converted into the syrup to be wrapped by the fruit peels, the fruit peels are pinched open like grapes, the fruit pulp juice is filled in the fruit pulp juice, simultaneously, harmful bacteria in the fruits can be completely killed in the high-temperature baking process of the oven, the disinfection and sterilization effects are achieved, the fruit jam fruit bags are crushed and stirred into the fruit pulp juice after the baking is finished, white sugar or rock sugar is added into the fruit pulp juice for fermentation, yeast does not need to be added during the fermentation, most of the fruits with peels carry natural yeast, and the fruit wine is prepared after the fermentation is finished. The fruit wine brewed from pure one hundred percent of fruit pulp juice has the fragrance of fruits and the fragrance of the fermented fruits, has mellow mouthfeel, and the alcoholic strength of the fruit wine brewed from the fermented fruit pulp juice after baking can reach 8 to 14 degrees. The brewing method is simple and is completed by six steps.
Description of the drawings figure 1 is a process diagram for brewing fruit wine by fruit fermentation.
Detailed Description
The invention is further described with reference to the accompanying drawings in which: first step in fig. 1: the fruit jam treatment method comprises the steps of cleaning fresh and mature fruits without insect damage and rotting by using clean water, putting the fruits into an oven to be baked after the fruits are cleaned, setting the temperature of the oven to be 60-75 ℃, and baking for 6-10 hours, wherein the baking time is adjusted according to different fruits (such as fruits with peels, such as grapes, plums, prunes, peaches, black plum, mangoes and the like), so that the moisture in the fruits is converted into syrup and pulp baking fruit juice, harmful bacteria in the fruits are killed, and the fruits are baked into soft jam fruit bags wrapped by the peels. The baked fruit is pinched off the peel and the inside of the peel is wrapped by the fruit pulp. The fruit is baked into jam fruit bags and then the second step in figure 1 is carried out: and (3) crushing the fruit jam fruit bags, namely putting the baked fruit jam fruit bags into a stirring barrel, and crushing and stirring the fruit jam fruit bags into fruit pulp juice. After the fruit juice is uniformly stirred, the third step in the figure 1 is carried out: fermenting fruit pulp juice of fruits, pouring the uniformly stirred fruit pulp juice into a fermentation container, adding white sugar or rock sugar, and fermenting for 7-15 days by using natural yeast of the fruits without adding yeast. After the fermentation is finished, the fourth step in figure 1 is carried out: separating and filtering the fermented fruit wine liquid from fruit residues, and placing the filtered fruit wine liquid into a sealed container for standing and storing for 15 days to ensure that the fruit fermented wine liquid is completely mature and stable. After the fruit fermented fruit wine is placed still, the fifth step in the figure 1 is carried out: clarifying the wine liquid of the fruit fermented fruit wine, taking out the fruit wine after standing, separating the fruit wine from the residue at the bottom of the container, putting the fermented fruit wine into another container, adding pectinase, standing for one week, and clarifying the fruit wine. And transferring the clarified wine to another wine storage container for storage and preparation for bottling. After the wine liquid is clarified, the step 6 in the figure 1 is carried out: bottling and sterilizing the fruit fermented fruit wine, respectively filling the clarified fruit wine into wine bottles, covering the wine bottle caps, putting into pasteurization equipment for sterilization, and obtaining the fruit fermented fruit wine after the sterilization is finished.
The following further illustrates a specific example of the present invention (example using fruit hibiscus plums): the first step is as follows: the processing method comprises the steps of carrying out fruit jam treatment on plums, cleaning fresh and mature plums without insect pests and rotting by using clean water, putting the plums into an oven to be baked after cleaning, setting the temperature of the oven to be 65 ℃, wherein the baking time is 8 hours, and adjusting the baking time according to different plums (the plums are different in variety and size, such as hibiscus plums, sanhua plums and black plum), so that the moisture in the plums is converted into syrup and pulp baking fruit juice, and harmful bacteria in fruits are killed, and the plums are baked into soft fruit jam bags wrapped by peels. The roasted plums are like grapes, and the whole fruit pulp is wrapped in the peeled plums. Baking plums into sauce fruit bags, and then performing the second step: crushing the plum jam fruit bag, and putting the baked plum jam fruit bag into a stirring barrel for crushing and stirring to obtain plum fruit juice. Uniformly stirring the plum juice, and then carrying out the third step: fermenting the plum pulp juice, pouring the uniformly stirred plum pulp juice into a fermentation container, adding white sugar or rock sugar, and fermenting for 7-15 days by using natural yeast of the fruits without adding yeast. And (5) after the fermentation is finished, carrying out a fourth step: separating and filtering the fermented plum wine liquid from fruit residues, and placing the filtered plum wine liquid into a sealed container for standing and storing for 15 days to ensure that the plum wine liquid is thoroughly mature and stable. After the plum fermented wine is stood, the fifth step is carried out: clarifying the wine liquid of the plum fermented wine, taking out the standing fermented fruit wine, separating the fermented fruit wine from residues at the bottom of a container, putting the plum fermented wine liquid into another container, adding pectinase, standing for one week, and clarifying the wine liquid. And transferring the clarified wine liquid to another wine storage container for storage and preparation for bottling. And 6, after the wine liquid is clarified, carrying out the step: bottling and sterilizing the plum fermented wine, respectively filling the clarified plum fermented wine into wine bottles, covering the wine bottle caps, putting into pasteurization equipment for sterilization, and obtaining the plum fermented fruit wine after the sterilization is finished.
The plum fermented wine brewed by the hibiscus plum and the black plum by the method has plum fragrance and rich fruit fragrance after fermentation, tastes thick and mellow, is rich in tannin, is balanced in all aspects of acidity, sweetness, astringency and wine taste, is full and has ruby color, and the fragrance and the taste are similar to those of dry red wine.
The following further illustrates the invention in specific example two (example using fruit mango): the first step is as follows: the mango jam is treated, fresh and mature mangoes without insect pests and rot are washed by clean water, the mangoes are placed into an oven to be baked after being cleaned, the temperature of the oven is set to be 65 ℃, the baking time is 10 hours, the baking time is adjusted according to different mangoes (a plurality of mango varieties are large, and the mango varieties need to be large according to the sizes of the mangoes), the moisture in the mangoes is converted into syrup and pulp baking fruit juice, harmful bacteria in the fruits are killed simultaneously, and the mangoes are baked into soft jam fruit bags wrapped by fruit peels one by one. The mango pulp juice is wrapped in the peeled mango peel after baking. And baking the mangos into sauce fruit bags, and then performing the second step: crushing the mango jam bags, namely putting the baked mango jam bags into a stirring barrel, and crushing and stirring the mango jam bags into mango pulp juice. And after uniformly stirring the mango juice, carrying out a third step: fermenting the mango pulp juice, pouring the uniformly stirred mango pulp juice into a fermentation container, adding white sugar or rock sugar, and fermenting for 7-15 days by using natural yeast of the fruit without adding yeast. And (5) after the fermentation is finished, carrying out a fourth step: and (3) separating and filtering the fermented mango wine liquid from fruit residues, and putting the filtered mango wine liquid into a sealed container for standing and storing for 15 days to ensure that the mango wine liquid is thoroughly mature and stable. And after the mango fermented wine is completely stood, the fifth step is carried out: and clarifying the wine liquid of the mango fermented wine, taking out the fermented fruit wine after standing, separating the fermented fruit wine from residues at the bottom of the container, putting the mango fermented wine liquid into another container, adding pectinase, standing for one week, and clarifying the wine liquid. The clear wine liquid is transferred to another wine storage container for storage and is ready to be bottled. And 6, after the wine liquid is clarified, carrying out the step: bottling and sterilizing the mango fermented wine, respectively filling the clarified mango fermented wine into wine bottles, covering the wine bottle covers, putting the wine bottles into pasteurization equipment for sterilization, and obtaining the mango fermented fruit wine after the sterilization is finished.
The mango fermented wine brewed by Kate mangos has the characteristics of mango fragrance, rich fruit fragrance after fermentation, thick and mellow mouthfeel, full and golden yellow wine body and similar fragrance and mouthfeel to dry red wine.
Claims (4)
1. A method for brewing fruit wine by fruit fermentation is characterized in that:
the principle is that fruit juice in fruits is extracted by adopting an oven baking method, moisture of the baked fruits can be converted into syrup and can become soft jam fruit bags coated by fruit peels one by one, and all fruit pulp is converted into the syrup and is coated by the fruit peels after being baked by the oven, like grapes, the fruit peels are pinched off, and all fruit juice is contained inside.
2. The method for brewing fruit wine by fruit fermentation according to claim 1, which is characterized in that:
according to the method for baking the fruits by using the oven, the temperature of the oven is set to be 60-75 ℃, the baking temperature cannot exceed 80 ℃, saccharomycetes of the fruits can be killed and cannot be fermented when the temperature exceeds 80 ℃, the baking time is 6-10 hours, the baking time is adjusted according to different fruits (such as grapes, plums, prunes, peaches, black plum, mangoes and other fruits with skins), and meanwhile, harmful bacteria in the fruits can be killed, so that the sterilization effect is achieved.
3. The method for brewing fruit wine by fruit fermentation according to claim 1, which is characterized in that:
the fruit with the skin can be brewed into the fruit fermented wine by adopting an oven baking method. Such as ripe and fresh fruits with skin, such as grapes, plums, peaches, prunes, black plum, mango, and the like.
4. A method for brewing fruit wine by fruit fermentation according to claim 1, comprising the steps of:
4.1 first step: cleaning fruits to be brewed into fermented fruit wine with clean water, and baking the fruits in an oven to convert water in the fruits into syrup and baking pulp into fruit pulp juice to form the jam fruit bag after the fruits are cleaned.
4.2 second step: crushing the fruit jam fruit bag, putting the baked fruit jam fruit bag into a container, crushing and stirring the fruit jam fruit bag and the baked fruit jam fruit bag into fruit pulp juice.
4.3 third step: the crushed and stirred fruit juice is poured into a fermentation container, white sugar or rock sugar is added for fermentation, the white sugar or rock sugar is added according to the weight ratio of different fruit juice, the purpose of adding the white sugar or rock sugar is to convert the sugar into alcohol in the fermentation process, and the fruit with natural yeast is fermented without adding fermentation yeast. The fermentation time is 7 to 15 days.
4.4 fourth step: and separating and filtering the fermented fruit wine liquid and the fruit residues after fermentation, and then putting the fruit fermented wine liquid and the fruit residues into a sealed container for standing and storing for 15 days to ensure that the fermented fruit wine is completely mature and stable.
4.5 the fifth step: after the fruit fermented wine is kept still and stored, pectinase is added for clarification, and after one week, the clarified wine liquid is extracted from the container and is thoroughly separated from the residues at the bottom of the container. Filling the clarified wine liquid into another wine storage container for storage and bottling.
4.6 sixth step: and filling the clarified fruit fermented fruit wine into a wine bottle, and performing sterilization treatment by pasteurization equipment to obtain a finished product of the fruit fermented fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111091667.3A CN115820367A (en) | 2021-09-17 | 2021-09-17 | Method for brewing fruit wine by fruit fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111091667.3A CN115820367A (en) | 2021-09-17 | 2021-09-17 | Method for brewing fruit wine by fruit fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115820367A true CN115820367A (en) | 2023-03-21 |
Family
ID=85515702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111091667.3A Pending CN115820367A (en) | 2021-09-17 | 2021-09-17 | Method for brewing fruit wine by fruit fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115820367A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR521060A (en) * | 1919-11-24 | 1921-07-06 | James Nicholson | Method and apparatus for extracting juice, pectin and the like from fruits and other vegetable matter |
| FR2779912A1 (en) * | 1998-06-19 | 1999-12-24 | Vegafruits | Partial drying and cooking of plums |
| CN102925310A (en) * | 2012-11-15 | 2013-02-13 | 柳州市博隆食品有限公司 | Preparation method of wine and grape fruit vinegar |
| RU2490926C1 (en) * | 2012-03-28 | 2013-08-27 | Виктор Васильевич Желнаков | Method for production of layered fruit pastille and layered fruit pastille |
| CN103627563A (en) * | 2012-08-30 | 2014-03-12 | 卢洪凡 | Method for home-made health-care wine |
| CN106901087A (en) * | 2017-02-14 | 2017-06-30 | 天津科技大学 | A kind of baked apple vinegar beverage and its production method |
-
2021
- 2021-09-17 CN CN202111091667.3A patent/CN115820367A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR521060A (en) * | 1919-11-24 | 1921-07-06 | James Nicholson | Method and apparatus for extracting juice, pectin and the like from fruits and other vegetable matter |
| FR2779912A1 (en) * | 1998-06-19 | 1999-12-24 | Vegafruits | Partial drying and cooking of plums |
| RU2490926C1 (en) * | 2012-03-28 | 2013-08-27 | Виктор Васильевич Желнаков | Method for production of layered fruit pastille and layered fruit pastille |
| CN103627563A (en) * | 2012-08-30 | 2014-03-12 | 卢洪凡 | Method for home-made health-care wine |
| CN102925310A (en) * | 2012-11-15 | 2013-02-13 | 柳州市博隆食品有限公司 | Preparation method of wine and grape fruit vinegar |
| CN106901087A (en) * | 2017-02-14 | 2017-06-30 | 天津科技大学 | A kind of baked apple vinegar beverage and its production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105296303A (en) | Blueberry wine and manufacturing technology thereof | |
| CN104974872A (en) | Brewing method for myrtle and Kyoho grape wine | |
| CN107287072B (en) | Ice medlar wine and preparation method thereof | |
| CN102250742A (en) | Natural bamboo tube fruit health wine | |
| CN104789414A (en) | Method for producing orange sparkling wine | |
| CN107365655A (en) | A kind of method that apple mixes juice fermented soy dry type fermented wine | |
| CN104312835A (en) | Mango wine and preparation method thereof | |
| CN105695226A (en) | Brewing method for red-flesh pitaya fermented wine | |
| CN105861209A (en) | Brewing technology for longan dry white wine | |
| CN101486958B (en) | Process for brewing Zizhenxiang wine | |
| KR101614940B1 (en) | Making method of natural fermentation vinegar utilizing loquat | |
| CN100368516C (en) | Brewing process of cowberry fruit wine | |
| CN108359558A (en) | A kind of processing method of Vitis davidii Foex red wine | |
| CN105543051A (en) | Kiwi fruit blended liquor and brewing method thereof | |
| CN111019791A (en) | Preparation method of mulberry, glutinous rice and red koji wine | |
| CN103266041A (en) | Method for brewing sweet persimmon juice wine | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN115820367A (en) | Method for brewing fruit wine by fruit fermentation | |
| KR20080114236A (en) | The preparation method of alcholic beverage which is fermented | |
| CN105567507A (en) | Manufacturing method of kiwi fruit wine | |
| CN110713886A (en) | Preparation method of red bayberry wine | |
| CN110810689A (en) | Fruit enzyme beverage and preparation method thereof | |
| CN110713887A (en) | Waxberry liqueur and preparation method thereof | |
| CN106675961B (en) | Semi-fermented Sichuan papaya health wine and production process thereof | |
| CN109097224A (en) | A kind of fruit juice liquor method for making |
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 |