CN1183244C - Strawberry red wine and its production process - Google Patents
Strawberry red wine and its production process Download PDFInfo
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- CN1183244C CN1183244C CNB011347198A CN01134719A CN1183244C CN 1183244 C CN1183244 C CN 1183244C CN B011347198 A CNB011347198 A CN B011347198A CN 01134719 A CN01134719 A CN 01134719A CN 1183244 C CN1183244 C CN 1183244C
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- 235000020095 red wine Nutrition 0.000 title claims abstract description 24
- JZGWEIPJUAIDHM-UHFFFAOYSA-N chembl2007771 Chemical compound C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S(O)(=O)=O)S(O)(=O)=O)=CC=C(S(O)(=O)=O)C2=C1 JZGWEIPJUAIDHM-UHFFFAOYSA-N 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 15
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000009928 pasteurization Methods 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 36
- 235000015203 fruit juice Nutrition 0.000 claims description 18
- 238000009923 sugaring Methods 0.000 claims description 16
- 241000220223 Fragaria Species 0.000 claims description 14
- 238000003860 storage Methods 0.000 claims description 7
- 235000019990 fruit wine Nutrition 0.000 claims description 6
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 6
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 6
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 4
- 241001164374 Calyx Species 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000000386 microscopy Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 230000002045 lasting effect Effects 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract description 3
- 240000006365 Vitis vinifera Species 0.000 abstract description 3
- 235000014787 Vitis vinifera Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 235000005985 organic acids Nutrition 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 244000141359 Malus pumila Species 0.000 abstract 1
- 150000007513 acids Chemical class 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 239000000654 additive Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229910000960 colored gold Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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Abstract
The present invention discloses a strawberry red wine and a production method thereof. Eighty percent ripe strawberry fruits are selected and processed through the processing steps of water washing, sterilization, pulping, degumming, pasteurization, juice preparation, fermentation, wine preparation, sterilization, canning, capping, pasteurization, trademark sticking, box filling, etc., and the high quality strawberry red wine is produced. The producing red wine has the advantages of clear and bright golden red, elegant perfume, mellow and harmonious taste, full wine body, refreshing sour taste, refreshing sweet taste and long aftertaste. The red wine contains wines, sugar, acids and multiple vitamins, and the content of vitamin C is 20 times higher than that of grape wines. The red wine contains 18 kinds of various amino acids, the content of zinc as a mineral substance is 40 times higher than that of apples, and the red wine contains various organic acids which are substances required by human bodies. Because the red wine have multiple nutrition components, and when drunk, the Jinmei red wine has favorable effect on the promotion of intellectual development.
Description
Technical field
The present invention relates to a kind of production method of red wine.
Background technology
Red wine, it is the drinks drink that people enjoy a lot, the most extensive with the grape red wine, along with growth in the living standard, the requirement that people suit one's taste is more and more abundanter, at present, existing red wine kind can not satisfy the taste requirement that people are become increasingly abundant, and develop new red wine kind is that people expect always.Strawberry is a kind of comparatively general fruit, its output is higher, storage period is shorter, and whenever producing the fruit busy season, a large amount of fruits are owing to can not be sold for the moment, will rot in vain, how often cause heavy losses, be the topic that people pay close attention to the strawberry processing and utilization always, because strawberry tartaric acid degree height, pol are low, be processed into wine, exist difficulty always.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of strawberry red wine.
For achieving the above object, the present invention takes following design: a kind of production method of strawberry red wine is characterized in that: it may further comprise the steps:
(1), selected, select medium well strawberry fruit, go calyx to remove stalk in the choosing fruit;
(2), the washing, clean with pure water;
(3), sterilization, the strawberry after washing is really controlled water till do not drip, put into 65-75% (V/V) edible ethanol and soak sterilization in 10-15 minute;
(4), making beating, the strawberry after the alcohol sterilization is really controlled clean till do not drip alcohol, pull an oar then, discharge pomace, obtain fruit juice;
(5), come unstuck, press the 1/1000-1/10000 weight ratio and in fruit juice, add polygalacturonase and stir, temperature was controlled at 45-50 ℃ of lasting 4-5 hour, meanwhile the amount that adds 10-13 gram potassium metabisulfite by per 100 kilograms of fruit juice adds potassium metabisulfite;
(6), pasteurization, the fruit juice pasteurization after will coming unstuck;
(7), join juice, sugaring increases carbon source and satisfies the fermentation needs, its add-on adds 17 milligrams of sugar by every liter of every increase by 1 alcohol of fruit juice, till reaching at least 12 ° of alcohol;
(8), the fermentation, under temperature 22-24 ℃, by 0.02% weight percent add yeast begin the fermentation, the main ferment phase is 7 days, temperature is controlled at 20-25 ℃, and this moment, alcohol generated at least 10 °, changed the back ferment phase over to, temperature is controlled at 18-20 ℃, the back ferment phase is 20-25 days, and sealed cans enter the old storage phase then, and the old storage phase is 3-6 month, temperature is controlled at subzero 4 ℃-20 ℃ above freezing, and middle tank switching removes pin four times;
(9), allotment wine: with the method for sugaring, require each jar wine is carried out unified allocation of resources by the ethanol content requirement of dispatching from the factory, sugariness, its sugaring amount is calculated by formula 1, at first sugar is added water purification during sugaring and dissolves heating, add after the cooling in the fermented wine, the wine after the sugaring mixes after-filtration again;
Wherein: X desires to reach the alcohol number of degrees for the preceding alcohol number of degrees of allotment after the A allotment
(10), sterilization: fruit wine after filtering will be through high-order wine case again through ultra-violet sterilization, and no any microorganism exists in the microscopy wine;
(11), filling and capping, canned capping will be carried out under aseptic condition;
(13), pasteurize, the pasteurize again of canned good fruit wine;
(14), decals vanning.
Utilize aforesaid method can produce the strawberry red wine.
The strawberry red wine that the present invention adopts aforesaid method to produce, product can reach following technical indicator:
20 ℃ of 6-10 of alcoholic strength % (V/V)
Total reducing sugar is with glucose g/L 〉=15
Titrable acid is in vinic acid g/L 6-10
Volatile acid is with acetometer g/L≤1.1
Free sulfur dioxide mg/L≤50
Total sulfur dioxide mg/L≤250
Sugar-free extract g/L 〉=30
This red wine is the absolute juice fermentation, and whole prod is produced and do not added any additives, is pure juice fermentation fruit wine.This red wine has the limpid golden red of quality, the fragrance elegance, and alcohol is positive harmonious, and the wine body is plentiful, and is sour-sweet tasty and refreshing, the characteristics that pleasant impression is long.This red wine also contains multivitamin except that containing wine, sugar, acid, Vitamin C content is higher 20 times than grape wine, and each seed amino acid that contains is up to 18 kinds more than, and the content of mineral substance zinc is 40 times of hard cider.Containing various organic acids all is the needed by human body material.Since exist a lot of nutritions in this red wine, drink golden plum wine, to promoting that intelligence growth has good effect.
Description of drawings
Fig. 1 is a process flow sheet of the present invention
Embodiment
As shown in Figure 1, the present invention includes following steps:
1, selected: selected medium well strawberry fruit, require its acid: 8-9g/L, sugar part 4-6g/100g, color and luster: golden red, go calyx to remove stalk in the choosing fruit;
2, washing: in screen mesh groove, wash with pure water;
3, sterilization: till the strawberry after will cleaning was really controlled out Yu Shuizhi and do not drip, the edible ethanol of putting into 75% (V/V) soaked sterilization in 10 minutes;
4, pull an oar: the strawberry after alcohol is sterilized is really controlled clean extremely not dripping till the alcohol, pulls an oar then, sends pomace, obtains fruit juice;
5, come unstuck: add polygalacturonase by 3/10000 weight percent in fruit juice and stir, temperature is controlled at 45 ℃ and continues 5 hours, and meanwhile the amount by per 100 kilograms of fruit juice adding 10g potassium metabisulfite adds potassium metabisulfite;
6, pasteurization: the fruit juice after will coming unstuck carries out pasteurization with conventional method;
Through measuring the fruit juice composition after the above-mentioned steps is (every 100kg juice content)
Protein: 1-0.8g vitamins C: 35-70mm
Total reducing sugar: 50-70g iron: 1.1g
Fat: 0.4-0.6g calcium: 32mg
Total acid: 0.8-1.0g VITAMIN: 132-138mg
The content major part of acid is a citric acid, and going into according to the low characteristics of the high sugar of strawberry tartaric acid needs sugaring to increase carbon source before jar ferments.Make fermentation reach alcohol more than 12 °, need sugar degree 210mg/L, satisfy the fermenting carbon source needs.
7, join juice: sugaring increases carbon source and satisfies the fermentation needs, and its add-on adds 17 milligrams of sugar by 1 ° of alcohol of every liter of every increase of fruit juice, till reaching 12 ° of alcohol;
8, fermentation; Going into jar condition of the preceding fruit juice of fermentation is: acid: 0.8-1.0/L. sugar 210-230mg/L under temperature 22-24 ℃, adds yeast by 0.02% weight percent and begins fermentation, the main ferment phase is 7 days, temperature is controlled at 20-25 ℃, and this moment, alcohol generated at least 10 °, changed the back ferment phase over to, temperature is controlled at 18-20 ℃, the back ferment phase is 20 days, and sealed cans enter the old storage phase then, and the old storage phase is 3 months, temperature is controlled at 10 ℃, and middle tank switching removes pin four times;
It is as follows to measure the fruit juice composition when fermentation stops:
Titrable acid; 7.5-9.5g/L sugar-free extract; 40-50
Volatile acid; 0.8-1.0g/L Free sulfur dioxide; 8-14
Total reducing sugar; The 30-15g/L Total sulfur dioxide; 75-110
Alcohol; 10-13% (V/V) coloured gold redness
Taste: strawberry aroma is outstanding, smell coordination, tasty and refreshing, and mouthfeel is given the people comfortable happy sense.
9, allotment wine: because each jar fermentation is different, quality is obviously inconsistent, for guaranteeing the product unanimity of dispatching from the factory, each jar carries out unified allocation of resources, by the ethanol content requirement of dispatching from the factory, and by the wine sugariness requirement of dispatching from the factory, the sugaring allotment, its sugaring amount is calculated by formula 1, at first sugar is added water purification during sugaring and dissolves heating, add after the cooling in the fermented wine, the wine after the sugaring mixes after micro-pore-film filtration again;
Wherein: X desires to reach the alcohol number of degrees for the preceding alcohol number of degrees of allotment after the A allotment
10, sterilization: the fruit wine behind membrane filtration will be through high-order wine case again through ultra-violet sterilization, and no any microorganism exists in the microscopy wine.
11, filling and capping: can will be carried out in bottling department, the indoor ultraviolet sterilization apparatus that is equipped with, the work of special messenger's sealing condition.Used bottle must can be irritated the capping immediately of good bottle wine through soaking bottle, brush bottle, control bottle, germicidal treatment, is strictly on guard against that microorganism immerses.
13, pasteurize: bottle wine will carry out conventional pasteurize after the bottling capping.
14, decals and vanning: undertaken by general routine.
Claims (1)
1, a kind of production method of strawberry red wine, it is characterized in that: it may further comprise the steps:
(1), selected: as to select medium well strawberry fruit, go calyx to remove stalk in the choosing fruit;
(2), washing: clean with pure water;
(3), sterilization: the strawberry after will washing is really controlled water till do not drip, and puts into the 65-75%V/V edible ethanol and soaks sterilization in 10-15 minute;
(4), pull an oar: the strawberry after alcohol is sterilized is really controlled clean extremely not dripping till the alcohol, pulls an oar then, discharges pomace, obtains fruit juice;
(5), come unstuck: press the 1/1000-1/10000 weight ratio and add the polygalacturonase stirring in fruit juice, temperature was controlled at 45-50 ℃ of lasting 4-5 hour, meanwhile added the amount adding potassium metabisulfite of 10-13 gram potassium metabisulfite by per 100 kilograms of fruit juice;
(6), pasteurization: the fruit juice pasteurization after will coming unstuck;
(7), join juice: sugaring increases carbon source and satisfies the fermentation needs, and its add-on adds 17 milligrams of sugar by every liter of every increase by 1 alcohol of fruit juice, till reaching at least 12 ° of alcohol;
(8), fermentation: under temperature 22-24 ℃, add yeast by 0.02% weight percent and begin fermentation, the main ferment phase is 7 days, and temperature is controlled at 20-25 ℃, this moment, alcohol generated at least 10, change the back ferment phase over to, temperature is controlled at 18-20 ℃, and the back ferment phase is 20-25 days, sealed cans enter the old storage phase then, the old storage phase is 3-6 month, and temperature is controlled at subzero 4 ℃-20 ℃ above freezing, and middle tank switching removes pin four times;
(9), allotment wine: with the method for sugaring, require each jar wine is carried out unified allocation of resources by the ethanol content requirement of dispatching from the factory, sugariness, its sugaring amount is calculated by formula 1, at first sugar is added water purification during sugaring and dissolves heating, add after the cooling in the fermented wine, the wine after the sugaring mixes after-filtration again;
Wherein: X desires to reach the alcohol number of degrees for the preceding alcohol number of degrees of allotment after the A allotment
(10), sterilization: fruit wine after filtering will be through high-order wine case again through ultra-violet sterilization, and no any microorganism exists in the microscopy wine;
(11), filling and capping: canned capping will be carried out under aseptic condition;
(13), pasteurize: canned good fruit wine pasteurize again; With
(14), decals vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011347198A CN1183244C (en) | 2001-11-08 | 2001-11-08 | Strawberry red wine and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011347198A CN1183244C (en) | 2001-11-08 | 2001-11-08 | Strawberry red wine and its production process |
Publications (2)
| Publication Number | Publication Date |
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| CN1417316A CN1417316A (en) | 2003-05-14 |
| CN1183244C true CN1183244C (en) | 2005-01-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB011347198A Expired - Fee Related CN1183244C (en) | 2001-11-08 | 2001-11-08 | Strawberry red wine and its production process |
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| Country | Link |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182444B (en) * | 2007-11-27 | 2012-04-04 | 江苏大学 | Method for preparing fermentation wine by super-high pressure technology |
| CN101649285B (en) * | 2009-09-17 | 2012-05-30 | 大连工业大学 | Strawberry acanthopanax sessiliflorus fruit wine and brewing method thereof |
| CN102344881A (en) * | 2011-11-07 | 2012-02-08 | 欧声光 | Novel red berry fruit wine and preparation method thereof |
| CN102943016A (en) * | 2012-11-15 | 2013-02-27 | 江苏科技大学 | Method for brewing strawberry fruit wine by ultrasonic waves |
| CN102994315A (en) * | 2012-12-18 | 2013-03-27 | 苏州麦克食品机械塑胶有限公司 | Wine food processing device |
| CN104629974A (en) * | 2013-11-06 | 2015-05-20 | 甘肃农业大学 | Brewing technology of wild strawberry wine |
| CN104513775A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Strawberry fruit wine making method |
| CN104974884A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Strawberry fruit wine brewing method |
| CN104987968A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Preparation method of apple red wine |
| CN106635615A (en) * | 2016-11-02 | 2017-05-10 | 姚启持 | Self-making method of strawberry wine |
| CN107057929A (en) * | 2017-05-15 | 2017-08-18 | 安徽安亳食品有限公司 | A kind of gumbo red wine and its manufacture craft |
| CN107629928A (en) * | 2017-11-04 | 2018-01-26 | 阜阳师范学院 | The blending process of STEVIA REBAUDIANA strawberry wine |
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Owner name: SUI WENTAO Free format text: FORMER OWNER: DANDONG GANGDAO BREWERY CO., LTD. Effective date: 20020621 |
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Effective date of registration: 20020621 Address after: 121000 Jinzhou City, Liaoning province and China Linghe District Building No. 15, No. 9 Applicant after: Sui Wentao Address before: 118313 Liaoning Donggang Gushan cereals and oils factory hospital Applicant before: Dandong Hong Kong Brewing Co., Ltd. |
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Owner name: YU YUEAN Free format text: FORMER OWNER: SUI WENTAO Effective date: 20060728 |
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Effective date of registration: 20060728 Address after: Gushan Town Dalu village in Donggang City, Liaoning province 118313 Patentee after: Yu Yuean Address before: Liaoning city of Jinzhou province and China Linghe District Building No. 15, No. 9 Patentee before: Sui Wentao |
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Granted publication date: 20050105 Termination date: 20091208 |