CN116162520A - Fermented wine prepared from sugar or syrup and its preparation method - Google Patents
Fermented wine prepared from sugar or syrup and its preparation method Download PDFInfo
- Publication number
- CN116162520A CN116162520A CN202310393287.8A CN202310393287A CN116162520A CN 116162520 A CN116162520 A CN 116162520A CN 202310393287 A CN202310393287 A CN 202310393287A CN 116162520 A CN116162520 A CN 116162520A
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- sugar
- syrup
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- liquor
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- 235000014101 wine Nutrition 0.000 title claims abstract description 71
- 235000020357 syrup Nutrition 0.000 title claims abstract description 37
- 239000006188 syrup Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 239000002994 raw material Substances 0.000 claims abstract description 39
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 28
- 230000032683 aging Effects 0.000 claims abstract description 19
- 241000208140 Acer Species 0.000 claims abstract description 17
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000020374 simple syrup Nutrition 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000007865 diluting Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000003113 dilution method Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 240000000111 Saccharum officinarum Species 0.000 abstract description 8
- 235000007201 Saccharum officinarum Nutrition 0.000 abstract description 8
- 239000002699 waste material Substances 0.000 abstract description 8
- 235000013379 molasses Nutrition 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 7
- 230000035622 drinking Effects 0.000 description 6
- 235000013405 beer Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000019990 fruit wine Nutrition 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 208000028659 discharge Diseases 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000015040 sparkling wine Nutrition 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 229910000388 diammonium phosphate Inorganic materials 0.000 description 1
- 235000019838 diammonium phosphate Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- 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
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention relates to the technical field of fermented wine brewing, in particular to fermented wine with sugar or syrup as a raw material and a preparation method thereof. The method comprises the following steps: s1, pretreating a sugar or syrup raw material to obtain fermentation liquor; s2, adding an acidity regulator to regulate the acidity of the fermentation broth; s3, adding a nitrogen source and activated yeast, and performing primary fermentation at room temperature; s4, after the first fermentation is finished, adding nitrogen sources and activated yeast which are equal to the nitrogen sources and the activated yeast for the first fermentation again to perform the second fermentation; s5, after the second fermentation is finished, filtering the fermentation liquor, and transferring the fermentation liquor into a maple barrel for ageing; s6, adding maple syrup and distilled liquor after ageing, adjusting sugar degree and alcohol degree, and filtering, sterilizing again to obtain the finished fermented wine. The invention adopts sugar or syrup to replace molasses, sugarcane and the like as fermentation sugar sources, and has no waste treatment problem in the production process. The adoption of the maple barrel as an ageing device breaks through the ageing mode of a single oak barrel, and enriches the variety of fermented wine.
Description
Technical Field
The invention relates to the technical field of fermented wine brewing, in particular to fermented wine with sugar or syrup as a raw material and a preparation method thereof.
Background
The production of sugar cane is very various, and besides various kinds of sugar produced by sugar cane, the by-product molasses in the process of producing sugar is also used as raw material to prepare fermented wine, so that the method is not lack of use of direct juice extraction of sugar cane to brew the sugar cane wine. In addition, fruit wines brewed by various fruit juice presses are also provided. Common wines on the market are low-alcohol beer, sparkling wine, fruit wine, high-alcohol white spirit, rum and wine. The technology for ageing wine at home and abroad is single, and most of the technology is wine jar ageing and oak barrel ageing.
At present, both the wine fermented by molasses and the wine squeezed by sugarcane or fermented by other fruits in the market face the same problem, namely the problem of treatment and discharge of waste residues, and the problems of a lot of molasses ash and colloid substances, complex components, a lot of waste materials left after fermentation and great difficulty in discharge treatment, and the large amount of waste residues after the sugarcane and other fruits are squeezed juice can be used as animal feed, but if the waste residues are not treated in time, bacteria are easy to breed, and the environment in the air is polluted.
In addition, the wine on the market is more preferred to be drunk by specific people, low alcohol content wine can not meet the requirements of drinking enthusiasts on taste, and high alcohol content wine is too strong to be drunk by people who drink too little at ordinary times, and some beer and wine have a bitter taste and are still forgiving, and the wine is fresh and delicious, but the wine is not aged, so that the wine is less, and the wine has mellow and complex taste.
Disclosure of Invention
The invention provides fermented wine with sugar or syrup as a raw material and a preparation method thereof, and aims to solve the problems in the existing fermented wine brewing process.
The invention provides a preparation method of fermented wine with sugar or syrup as a raw material, which comprises the following steps:
s1, pretreating raw materials, namely taking one of yellow sugar, brown sugar and brown sugar as raw material sugar, or taking one of yellow sugar syrup, brown sugar syrup and brown sugar syrup as raw material syrup, heating and dissolving the raw material sugar or the raw material syrup, and diluting to obtain fermentation liquor;
s2, adding an acidity regulator to regulate the acidity of the fermentation broth;
s3, adding a nitrogen source and activated yeast, and performing primary fermentation at room temperature;
s4, after the first fermentation is finished, adding nitrogen sources and activated yeast which are equal to the nitrogen sources and the activated yeast for the first fermentation again to perform the second fermentation;
s5, after the second fermentation is finished, filtering the fermentation liquor, and transferring the fermentation liquor into a maple barrel for ageing;
s6, adding maple syrup and distilled liquor after ageing, adjusting sugar degree and alcohol degree, and filtering, sterilizing again to obtain the finished fermented wine.
As a further improvement of the present invention, in the step S1, the dilution process specifically includes: and diluting the heated and dissolved raw material sugar or raw material syrup to the sugar degree of 16-22 degrees Bx by using sterile water.
As a further improvement of the present invention, the step S2 specifically includes: and adding a food-grade acidity regulator, and regulating the acidity pH value of the fermentation liquor to 3-5.
As a further improvement of the present invention, the food grade acidity regulator comprises citric acid, tartaric acid.
As a further improvement of the invention, in the step S3, the adding amount of the nitrogen source is 0.3-0.6g/L, and the adding amount of the activated yeast is 0.3-0.6g/L.
As a further improvement of the present invention, in the step S3, the conditions of the first fermentation and the second fermentation are: fermenting for 10-15 days at the temperature of 18-25 ℃.
As a further improvement of the present invention, in the step S5, after transferring into the maple barrel, the aging time is one month to twelve months.
As a further improvement of the present invention, the step S6 specifically includes:
extracting the top clear liquor, adding maple syrup to adjust the sugar degree to 7-9 degrees Bx, distilling the bottom turbid liquor to obtain raw liquor for adjusting the alcohol degree of the clear liquor, and adjusting the alcohol degree of the clear liquor to 10-15% vol; filtering the clarified liquor again, filling and sterilizing at high temperature to obtain the finished fermented liquor.
The invention also provides fermented wine prepared from sugar or syrup as a raw material, and the fermented wine is prepared by the preparation method of the fermented wine prepared from sugar or syrup as a raw material.
The beneficial effects of the invention are as follows:
(1) Yellow sugar, brown sugar or syrup thereof is adopted to replace the traditional method of adopting molasses, sugarcane or fruit as a fermentation sugar source, and the problem of waste treatment hardly occurs in the production process, so that the method is very environment-friendly.
(2) The adoption of the maple barrel as an ageing device breaks through the traditional ageing way of a single oak barrel, provides more various choices for the technical field of wine brewing, and enriches the variety of fermented wine.
(3) The fermented wine prepared by the method is rich in taste, mellow, soft, fresh and pleasant in smell, moderate in alcohol content and high in market acceptability, and is very suitable for daily drinking.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent.
The invention relates to a preparation method taking brown sugar, brown sugar or brown sugar syrup, brown sugar syrup and brown sugar syrup as raw materials, which specifically comprises the following steps:
s1, pretreating raw materials, namely taking one of yellow sugar, brown sugar and brown sugar as raw material sugar, or taking one of yellow sugar syrup, brown sugar syrup and brown sugar syrup as raw material syrup, heating and dissolving the raw material sugar or the raw material syrup into sugar liquid, and diluting the sugar liquid to the sugar degree of 16-22 degrees Bx by using sterile water to serve as fermentation stock solution.
S2, adding a food-grade acidity regulator into the fermentation raw liquid, wherein the food-grade acidity regulator can be citric acid, tartaric acid and the like, and regulating the acidity of the fermentation raw liquid to be 3-5.
S3, adding 0.3-0.6g/L of nitrogen source and 0.3-0.6g/L of activated yeast into the fermentation stock solution, and placing the mixture at the temperature of 18-25 ℃ for primary fermentation for 10-15 days. Wherein, the nitrogen source can be diammonium hydrogen phosphate, ammonium sulfate, etc.
S4, after the primary fermentation is finished, adding nitrogen sources and activated yeasts which are equal to the primary fermentation into the fermentation liquid again to perform secondary fermentation, wherein the secondary fermentation is performed at the temperature of 18-25 ℃ for 10-15 days.
S5, filtering the fermentation liquor after the second fermentation is finished, and transferring the fermentation liquor into a maple barrel for ageing for one month to twelve months, preferably three months. The fermentation liquor can be filtered by adopting a ceramic membrane, an ultrafiltration membrane, a plate frame filter and other filtering modes.
S6, after the ageing is finished, extracting the clear wine liquid at the top layer, adding maple syrup to adjust the sugar degree to 7-9 degrees Bx, distilling the turbid wine liquid at the bottom layer to obtain raw wine for adjusting the alcohol degree of the clear wine liquid, and adjusting the alcohol degree of the clear wine liquid to 10-15% vol; filtering the clarified liquor again, filling and sterilizing at high temperature to obtain the finished fermented liquor. The clarified liquor can be filtered by adopting a ceramic membrane, an ultrafiltration membrane, a plate frame filter and other filtering modes.
Based on the preparation method of the fermented wine with sugar or syrup as the raw material, the invention prepares the fermented wine with sugar or syrup as the raw material by the method.
The invention uses yellow sugar (yellow sugar syrup), brown sugar (brown sugar syrup) and brown sugar (brown sugar syrup) to ferment and prepare the wine, the alcohol content of the fermented wine is 10-15% vol, the sugar degree is 7-9 degrees Bx, the wine has the special sweet taste of raw material sugar, the smell of maple and the burnt flavor of maple sugar, and the wine has mellow and soft taste and is suitable for daily drinking.
The same problem is faced with the present market both with the wine fermented by molasses and the wine fermented by cane juice or other fruits, namely the problem of treatment and discharge of waste residues, and the fermented wine introduced by the invention adopts pure and impurity-free sugar or syrup which is treated as a fermentation raw material, and is fermented by pure sugar liquid, so that the fermentation is easy to start, almost no waste is generated in the fermentation process, and the fermented wine is very friendly to the environment.
The wine in the market is mostly beer, sparkling wine, fruit wine, grape wine, high-degree white wine, rum wine and the like, and the low-degree wine such as beer, sparkling wine, fruit wine and the like is used as daily drinking wine, the low-degree wine cannot meet the requirements of drinking lovers on taste, the high-degree wine is too strong for people who drink less wine at ordinary times and is not suitable for drinking, and the taste of some beer and grape wine is still charpy. The unique maple barrel ageing technology and unique taste of the fermented wine enrich the types of wine in the market, and provide a new idea for the fermented wine ageing technology.
The foregoing is a further detailed description of the invention in connection with the preferred embodiments, and it is not intended that the invention be limited to the specific embodiments described. It will be apparent to those skilled in the art that several simple deductions or substitutions may be made without departing from the spirit of the invention, and these should be considered to be within the scope of the invention.
Claims (9)
1. A method for preparing fermented wine by taking sugar or syrup as raw materials is characterized by comprising the following steps:
s1, pretreating raw materials, namely taking one of yellow sugar, brown sugar and brown sugar as raw material sugar, or taking one of yellow sugar syrup, brown sugar syrup and brown sugar syrup as raw material syrup, heating and dissolving the raw material sugar or the raw material syrup, and diluting to obtain fermentation liquor;
s2, adding an acidity regulator to regulate the acidity of the fermentation broth;
s3, adding a nitrogen source and activated yeast, and performing primary fermentation at room temperature;
s4, after the first fermentation is finished, adding nitrogen sources and activated yeast which are equal to the nitrogen sources and the activated yeast for the first fermentation again to perform the second fermentation;
s5, after the second fermentation is finished, filtering the fermentation liquor, and transferring the fermentation liquor into a maple barrel for ageing;
s6, adding maple syrup and distilled liquor after ageing, adjusting sugar degree and alcohol degree, and filtering, sterilizing again to obtain the finished fermented wine.
2. The method for producing fermented wine using sugar or syrup as raw material according to claim 1, wherein in the step S1, the dilution process is specifically: and (3) diluting the sugar solution obtained by heating and dissolving the raw material sugar or the raw material syrup by using sterile water to a sugar degree of 16-22 degrees Bx.
3. The method for producing fermented wine using sugar or syrup as raw material according to claim 1, wherein the step S2 specifically comprises: and adding a food-grade acidity regulator, and regulating the acidity pH value of the fermentation liquor to 3-5.
4. A process for the preparation of fermented wine starting from sugar or syrup according to claim 3, characterised in that the food grade acidity regulator comprises citric acid, tartaric acid.
5. The method for producing fermented wine using sugar or syrup as a raw material according to claim 1, wherein in the step S3, the nitrogen source is added in an amount of 0.3 to 0.6g/L, and the activated yeast is added in an amount of 0.3 to 0.6g/L.
6. The method for producing fermented wine using sugar or syrup as a raw material according to claim 1, wherein in the step S3, the conditions of the first fermentation and the second fermentation are: fermenting for 10-15 days at the temperature of 18-25 ℃.
7. The method for producing fermented wine using sugar or syrup as a raw material according to claim 1, wherein the aging time is one month to twelve months after transferring into a maple barrel in step S5.
8. The method for producing fermented wine using sugar or syrup as raw material according to claim 1, wherein the step S6 specifically comprises:
extracting the top clear liquor, adding maple syrup to adjust the sugar degree to 7-9 degrees Bx, distilling the bottom turbid liquor to obtain raw liquor for adjusting the alcohol degree of the clear liquor, and adjusting the alcohol degree of the clear liquor to 10-15% vol; filtering the clarified liquor again, filling and sterilizing at high temperature to obtain the finished fermented liquor.
9. A fermented wine prepared from sugar or syrup as claimed in any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310393287.8A CN116162520A (en) | 2023-04-13 | 2023-04-13 | Fermented wine prepared from sugar or syrup and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310393287.8A CN116162520A (en) | 2023-04-13 | 2023-04-13 | Fermented wine prepared from sugar or syrup and its preparation method |
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| CN116162520A true CN116162520A (en) | 2023-05-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202310393287.8A Pending CN116162520A (en) | 2023-04-13 | 2023-04-13 | Fermented wine prepared from sugar or syrup and its preparation method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531438A (en) * | 2014-12-23 | 2015-04-22 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing secondarily-blended rum from molasses |
| CN106754096A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | A kind of Acer negundo resin brandy and preparation method thereof |
| CN107828589A (en) * | 2017-11-28 | 2018-03-23 | 广西海酩威酿酒股份有限公司 | Utilize the method for cane molasses production vodka |
| CN107858241A (en) * | 2017-12-25 | 2018-03-30 | 广西欧唛果科技有限公司 | A kind of method that sugar solution of preserved fruit prepares fruit wine |
| CN108277131A (en) * | 2018-04-20 | 2018-07-13 | 白靖宾 | A kind of preparation process of the high-quality pure fermented honey wine of minuent |
-
2023
- 2023-04-13 CN CN202310393287.8A patent/CN116162520A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531438A (en) * | 2014-12-23 | 2015-04-22 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing secondarily-blended rum from molasses |
| CN106754096A (en) * | 2017-03-19 | 2017-05-31 | 黑龙江省带岭林业科学研究所 | A kind of Acer negundo resin brandy and preparation method thereof |
| CN107828589A (en) * | 2017-11-28 | 2018-03-23 | 广西海酩威酿酒股份有限公司 | Utilize the method for cane molasses production vodka |
| CN107858241A (en) * | 2017-12-25 | 2018-03-30 | 广西欧唛果科技有限公司 | A kind of method that sugar solution of preserved fruit prepares fruit wine |
| CN108277131A (en) * | 2018-04-20 | 2018-07-13 | 白靖宾 | A kind of preparation process of the high-quality pure fermented honey wine of minuent |
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