CN118165795A - Preparation process of low-alcohol grape sparkling wine - Google Patents
Preparation process of low-alcohol grape sparkling wine Download PDFInfo
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- CN118165795A CN118165795A CN202410302769.2A CN202410302769A CN118165795A CN 118165795 A CN118165795 A CN 118165795A CN 202410302769 A CN202410302769 A CN 202410302769A CN 118165795 A CN118165795 A CN 118165795A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 53
- 235000014101 wine Nutrition 0.000 claims abstract description 44
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 27
- 239000003765 sweetening agent Substances 0.000 claims abstract description 27
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000230 xanthan gum Substances 0.000 claims abstract description 18
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 18
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 18
- 239000000940 FEMA 2235 Substances 0.000 claims abstract description 17
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 13
- 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 abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 13
- 239000001630 malic acid Substances 0.000 claims abstract description 13
- 235000011090 malic acid Nutrition 0.000 claims abstract description 13
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 13
- 239000011975 tartaric acid Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 8
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 32
- 239000001569 carbon dioxide Substances 0.000 claims description 16
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 16
- 235000021433 fructose syrup Nutrition 0.000 claims description 16
- 229930091371 Fructose Natural products 0.000 claims description 12
- 239000005715 Fructose Substances 0.000 claims description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims 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 description 10
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical group CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 2
- 235000019412 neotame Nutrition 0.000 claims description 2
- 108010070257 neotame Proteins 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 8
- 238000000855 fermentation Methods 0.000 abstract description 8
- 230000004151 fermentation Effects 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000001556 precipitation Methods 0.000 abstract description 3
- 230000001476 alcoholic effect Effects 0.000 description 5
- 241001593968 Vitis palmata Species 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 240000007472 Leucaena leucocephala Species 0.000 description 3
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000269152 Myrica pensylvanica Species 0.000 description 1
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- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 235000020095 red wine Nutrition 0.000 description 1
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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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/14—Preparation of wine or sparkling wine with low alcohol content
-
- 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
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation process of low-alcohol grape sparkling wine; the invention belongs to the technical field of grape sparkling wine, and the low-alcohol grape sparkling wine comprises the following components in parts by weight: 25% of dry grape wine; 14% of high fructose corn syrup; sweetener 0.002%; malic acid 0.3%; tartaric acid 0.3%; phosphoric acid 0.3%; xanthan gum 0.03%; caramel color 0.068%; 60% of water. According to the invention, the dry grape wine is used as a raw material and is prepared, so that the grape fermentation process is reduced, fermentation precipitation is avoided, and the taste of the grape sparkling wine is greatly improved; the auxiliary materials used by the invention can improve the taste and the color of the sparkling wine and are harmless to human bodies, thereby achieving the purpose of good color, smell and taste.
Description
Technical Field
The invention belongs to the technical field of grape sparkling wine, and particularly relates to a preparation process of low-alcohol grape sparkling wine.
Background
Sparkling wine is widely favored by young consumers, is a beverage with certain alcohol content and carbon dioxide, and can make wine have fresh and pleasant taste and typical foamability when opening bottles due to the existence of bubbles in the sparkling wine. The traditional brewing process of sparkling wine generally adopts champagne method, namely, the secondary fermentation is completed in a sealed wine bottle, so that carbon dioxide gas remained in wine liquor is completely generated in the fermentation process, the sparkling wine has uniqueness and typical property, and a process of manually adding carbon dioxide by adopting a physical method is derived later, and sparkling wine can be produced. The traditional sparkling wine is prepared by taking fresh grapes as raw materials, and in addition, other fruits or spices are taken as raw and auxiliary materials, and the traditional sparkling wine and fruit sparkling wine prepared by brewing comprise the following common components: fragrant flower sparkling wine, apple sparkling wine, orange sparkling wine, waxberry sparkling wine, etc.
Because the sparkling wine is saturated with a considerable amount of carbon dioxide gas, people can feel the effect of relieving summer heat when drinking the sparkling wine especially on hot days. The carbon dioxide overflows from the wine when meeting heat after the sparkling wine is drunk into the stomach, and is discharged out of the body through the esophagus and the oral cavity, so that the heat in the wine is brought out, and people feel comfortable and cool. The sparkling wine is a low-alcohol beverage wine which takes wine as a wine base, is prepared with fructose, fruit acid and the like, and is infused with carbon dioxide, the content of the wine base is generally required to be 30 percent, and the sparkling wine is a low-alcohol high-grade beverage which is light red or light yellow, clear and transparent, pleasant in fragrance, sweet and slightly sour, fresh and refreshing, and has 3-4 degrees of alcohol content, 8 percent of sugar content and 0.2-0.25 percent of total acid according to the difference of dry red wine or dry white wine used by the wine base. However, most of the existing sparkling wines have the problems of poor taste, non-bright color of brewed wine and the like.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides a preparation process of low-alcohol grape sparkling wine, which uses dry grape wine as a raw material and performs preparation, so that the fermentation process of grape is reduced, fermentation precipitation is avoided, and the taste of grape sparkling wine is greatly improved; the auxiliary materials used by the invention can improve the taste and the color of the sparkling wine and are harmless to human bodies, thereby achieving the purpose of good color, smell and taste.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: the low-alcohol sparkling wine comprises the following components in parts by weight: 20-30% of dry grape wine; 10-15% of high fructose syrup; sweetener 0.001-0.002%; malic acid 0.2-0.3%; tartaric acid 0.3-0.4%; phosphoric acid 0.25-0.3%; 0.02-0.03% of xanthan gum; 0.052-0.068% of caramel color; 60-65% of water.
Preferably, the low-alcohol sparkling wine comprises the following components in parts by weight: 23-26% of dry grape wine; 12-15% of high fructose syrup; sweetener 0.0015-0.002%; malic acid 0.25-0.3%; tartaric acid 0.3-0.35%; phosphoric acid 0.28-0.3%; 0.025-0.03% of xanthan gum; 0.066-0.068% of caramel color; 60-62% of water.
Preferably, the low-alcohol sparkling wine comprises the following components in parts by weight: 25% of dry grape wine; 14% of high fructose corn syrup; sweetener 0.002%; malic acid 0.3%; tartaric acid 0.3%; phosphoric acid 0.3%; xanthan gum 0.03%; caramel color 0.068%; 60% of water.
Further, the dry grape wine can be dry red grape wine, dry white grape wine or a mixed wine of the dry red grape wine and the dry white grape wine, and the formula proportion is calculated according to the alcoholic strength of 13%, for example, the alcoholic strength is different, and the proportion is correspondingly adjusted.
Further, the formula proportion of the fructose-glucose syrup is calculated according to the composition proportion of 55% of fructose and 45% of glucose, and the use amount of the fructose-glucose syrup is adjusted according to the proportion when the fructose content is not 55%.
Further, the sweetener is neotame, the sweetness is 8000 times that of sucrose, and if other sweeteners are adopted, the sweetness is replaced according to the sweetness equivalent to sucrose.
Further, the xanthan gum may be replaced with acacia gum.
Further, when dry white wine is used or is the dominant, the caramel color may be added little or no.
Furthermore, the formula should also contain carbon dioxide gas for carbonating to form the gas-containing alcoholic beverage, wherein the dosage is volume ratio, and each volume unit of alcoholic beverage contains more than one time of carbon dioxide.
The invention also provides a preparation process of the low-alcohol sparkling wine preparation process, which comprises the following steps:
(1) Calculating the formula proportion of the dry grape wine according to the alcohol content of 13%;
(2) The fructose syrup is used according to the formula, and the dosage of the fructose syrup is adjusted according to the proportion when the fructose content of the fructose is not 55% in actual use;
(3) And uniformly mixing the dry grape wine, the high fructose syrup, the sweetener, the malic acid, the tartaric acid and the phosphoric acid, adding a certain amount of water, finally adding the caramel color and the xanthan gum, and uniformly stirring to obtain the low-alcohol grape sparkling wine.
The beneficial effects obtained by the invention by adopting the structure are as follows: (1) According to the invention, the dry grape wine is used as a raw material and is prepared, so that the grape fermentation process is reduced, fermentation precipitation is avoided, and the taste of the grape sparkling wine is greatly improved; (2) The auxiliary materials used by the invention can improve the taste and the color of the sparkling wine and are harmless to human bodies, thereby achieving the purpose of good color, smell and taste.
Drawings
FIG. 1 evaluation score of low alcohol sparkling wine.
The accompanying drawings are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate the invention and together with the embodiments of the invention, serve to explain the invention.
Detailed description of the preferred embodiments
The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention; all other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the present application. The preferred methods and materials described herein are illustrative only and should not be construed as limiting the application.
The experimental methods in the following examples are all conventional methods unless otherwise specified; the test materials and test strains used in the examples described below, unless otherwise specified, were commercially available.
Example 1
Preparation process of low-alcohol grape sparkling wine
The low-alcohol grape sparkling wine comprises the following components in parts by weight: 25% of dry grape wine; 14% of high fructose corn syrup; sweetener 0.002%; malic acid 0.3%; tartaric acid 0.3%; phosphoric acid 0.3%; xanthan gum 0.03%; caramel color 0.068%; 60% of water.
Wherein the dry grape wine consists of dry red grape wine, and the formula proportion is calculated according to the alcoholic strength of 13%.
The sweetness of the sweetener is 8000 times that of sucrose, and if other sweeteners are adopted, the sweetener is replaced according to the sweetness equivalent to sucrose.
Wherein the xanthan gum can be replaced by acacia; the formula also contains carbon dioxide gas which is used for carbonating to form the gas-containing alcoholic beverage, wherein the dosage is volume ratio, and each volume unit of alcoholic beverage contains more than one time of carbon dioxide.
The invention also provides a preparation process of the low-alcohol sparkling wine preparation process, which comprises the following steps:
(1) Calculating the formula proportion of the dry grape wine according to the alcohol content of 13%;
(2) The fructose syrup is used according to the formula, and the dosage of the fructose syrup is adjusted according to the proportion when the fructose content of the fructose is not 55% in actual use;
(3) And uniformly mixing the dry grape wine, the high fructose syrup, the sweetener, the malic acid, the tartaric acid and the phosphoric acid, adding a certain amount of water, finally adding the caramel color and the xanthan gum, and uniformly stirring to obtain the low-alcohol grape sparkling wine.
Example 2
Preparation process of low-alcohol grape sparkling wine
The low-alcohol grape sparkling wine comprises the following components in parts by weight: 20% of dry grape wine; high fructose corn syrup 10%; sweetener 0.001%; malic acid 0.2%; tartaric acid 0.3%; phosphoric acid 0.25%; xanthan gum 0.02%; caramel color 0.052%; 60% of water.
Wherein the dry grape wine consists of dry white grape wine, and the formula proportion is calculated according to the alcoholic strength of 13%.
The fructose syrup is used according to the formula, and the dosage of the fructose syrup is adjusted according to the proportion when the fructose content of the fructose is not 55% in actual use.
The sweetness of the sweetener is 8000 times that of sucrose, and if other sweeteners are adopted, the sweetener is replaced according to the sweetness equivalent to sucrose.
Wherein the xanthan gum can be replaced by acacia; the formula also contains carbon dioxide gas which is used for carbonating to form the gas-containing alcoholic beverage, wherein the dosage is volume ratio, and each volume unit of alcoholic beverage contains more than one time of carbon dioxide.
The invention also provides a preparation process of the low-alcohol sparkling wine, which is carried out according to the embodiment 1, and the caramel color is not added.
Example 3
Preparation process of low-alcohol grape sparkling wine
The low-alcohol grape sparkling wine comprises the following components in parts by weight: 30% of dry wine; 15% of high fructose syrup; sweetener 0.002%; malic acid 0.3%; tartaric acid 0.4%; phosphoric acid 0.3%; xanthan gum 0.03%; caramel color 0.068%; 65% of water.
The dry grape wine consists of dry red grape wine and dry white grape wine, and the formula proportion is calculated according to the alcoholic strength of 13%.
The fructose syrup is used according to the formula, and the dosage of the fructose syrup is adjusted according to the proportion when the fructose content of the fructose is not 55% in actual use.
The sweetness of the sweetener is 8000 times that of sucrose, and if other sweeteners are adopted, the sweetener is replaced according to the sweetness equivalent to sucrose.
Wherein the xanthan gum can be replaced by acacia; the formula also contains carbon dioxide gas which is used for carbonating to form the gas-containing alcoholic beverage, wherein the dosage is volume ratio, and each volume unit of alcoholic beverage contains more than one time of carbon dioxide.
The invention also provides a preparation process of the low-alcohol grape sparkling wine, which is implemented according to the embodiment 1, and the dosage of the caramel color is reduced.
Experimental example 1
20 Volunteers who loved wine were found, and the low-alcohol sparkling wines prepared in example 1, example 2 and example 3 were used as test pieces, and the 20 volunteers were allowed to taste three test pieces respectively, and 3 low-alcohol sparkling wines were scored in terms of taste and color, and the average score was taken as the score of the low-alcohol sparkling wines prepared in examples 1 to 3.
Analysis of results: as shown in fig. 1, the low alcohol sparkling wine prepared in example 1 has the highest score, followed by examples 2 and 3.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The invention and its embodiments have been described above with no limitation, and the actual construction is not limited to the embodiments of the invention as shown in the drawings. In summary, if one of ordinary skill in the art is informed by this disclosure, a structural manner and an embodiment similar to the technical solution should not be creatively devised without departing from the gist of the present invention.
Claims (9)
1. A preparation process of low-alcohol grape sparkling wine is characterized in that: the low-alcohol grape sparkling wine comprises the following components in parts by weight: 20-30% of dry grape wine; 10-15% of high fructose syrup; sweetener 0.001-0.002%; malic acid 0.2-0.3%; tartaric acid 0.3-0.4%; phosphoric acid 0.25-0.3%; 0.02-0.03% of xanthan gum; 0.052-0.068% of caramel color; 60-65% of water.
2. The process for preparing low-alcohol sparkling wine according to claim 1, wherein the process comprises the following steps: the low-alcohol grape sparkling wine comprises the following components in parts by weight: 23-26% of dry grape wine; 12-15% of high fructose syrup; sweetener 0.0015-0.002%; malic acid 0.25-0.3%; tartaric acid 0.3-0.35%; phosphoric acid 0.28-0.3%; 0.025-0.03% of xanthan gum; 0.066-0.068% of caramel color; 60-62% of water.
3. The process for preparing low-alcohol sparkling wine according to claim 2, wherein the process comprises the following steps: the low-alcohol grape sparkling wine comprises the following components in parts by weight: 25% of dry grape wine; 14% of high fructose corn syrup; sweetener 0.002%; malic acid 0.3%; tartaric acid 0.3%; phosphoric acid 0.3%; xanthan gum 0.03%; caramel color 0.068%; 60% of water.
4. A process for preparing a low alcohol sparkling wine according to claim 3, wherein: the actual use of the fructose-glucose syrup is to adjust the dosage of the fructose-glucose syrup according to the proportion when the fructose content is not 55%.
5. The process for preparing low-alcohol sparkling wine according to claim 4, wherein the process comprises the following steps of: the sweetener is neotame, the sweetness is 8000 times that of sucrose, and if other sweeteners are adopted, the sweetener is replaced according to the sweetness equivalent to sucrose.
6. The process for preparing low-alcohol sparkling wine according to claim 5, wherein the process comprises the following steps: the xanthan gum may be replaced by acacia gum.
7. The process for preparing low-alcohol sparkling wine according to claim 6, wherein the process comprises the following steps: the formula also contains carbon dioxide gas which is used for carbonating to form the gas-containing alcoholic beverage, wherein the dosage is volume ratio, and each volume unit of alcoholic beverage contains more than one time of carbon dioxide.
8. The process for preparing low-alcohol sparkling wine according to claim 7, wherein the process comprises the following steps: the preparation process comprises the following steps:
(1) Calculating the formula proportion of the dry grape wine according to the alcohol content of 13%;
(2) Fructose syrup is used according to the formula;
(3) And uniformly mixing the dry grape wine, the high fructose corn syrup, the sweetener, the malic acid, the tartaric acid and the phosphoric acid, adding water, finally adding the caramel color and the xanthan gum, and uniformly stirring to obtain the low-alcohol grape sparkling wine.
9. The process for preparing low-alcohol sparkling wine according to claim 8, wherein the process comprises the following steps: when dry white wine is used or is the main material, the caramel color may be added little or no.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410302769.2A CN118165795A (en) | 2024-03-18 | 2024-03-18 | Preparation process of low-alcohol grape sparkling wine |
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| CN202410302769.2A CN118165795A (en) | 2024-03-18 | 2024-03-18 | Preparation process of low-alcohol grape sparkling wine |
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