CN1220310A - Cactus fruit haw wine and its processing method - Google Patents
Cactus fruit haw wine and its processing method Download PDFInfo
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Abstract
The present invention relates to a cactus dry fruit red wine and its preparation method. It is characterized by that it uses 50 kg of cactus fruit material as main material, and adds 1 kg of dried Chinese angelica root and 1 kg of Yanxiang (a Chinese medicinal material) as auxiliary material, and adopts a certain brewing process to obtain the invented fruit wine with the functions of clearing heat away and removing toxic material, moving qi and promoting circulation of blood, strengthening immunity of human body and tonifying and building up body. Its preparation method includes the following steps: blanching cactus fruit in boiling water for 3-5 min, boiling the dried Chinese angelica root and yanxiang, cooling, placing the cactus fruit in container, fermentation, separation, secondary fermentation, regulating sweetness and sourness, ageing, blending, storing for 2-3 days and sterilizing under the condition of water temp. of 80-90 deg.C to obtain the finished product.
Description
The present invention relates to a kind of fruit wine drink and complete processing thereof.
At present, the wine product that people drink are more and more, grain wine, fruit wine are arranged and variously collude right wine and drink for people, but also do not utilize Hainan Island wild cactus fruit brewed fruit wine up till now.Wild cactus really contains 18 seed amino acids of triterpene, oxysuccinic acid, succsinic acid and needed by human body, has health care very favourable to human body.Can not make full use of its abundant wild resource, a kind of really very big waste.
The objective of the invention is to propose a kind of cactus fruit haw wine and working method thereof, utilize the wild cactus fresh fruit to be main raw material, add Radix Angelicae Sinensis, along raw materials such as perfume (or spice), brewage into fruit wine, drink this wine, can clearing heat and detoxicating, nourishing and body-strengthening, strengthen body immunity.
The present invention selects sophisticated Root and stem of Cholla fresh fruit for use, adds broken dried food and nuts Radix Angelicae Sinensis, along raw materials such as perfume (or spice), becomes cactus fruit haw wine through fermented soy; It is characterized in that: based on prickly pear, the weight ratio of various components is: per 50 kilograms of prickly pear material add 1 kilogram of dried food and nuts Radix Angelicae Sinensis, fragrant 1 kilogram of the edge through fragmentation, through brewing cactus fruit haw wine.Its working method: (1) selected ripe high-quality Root and stem of Cholla fresh fruit, remove the unhairing pin, behind Warm Wash, scalded 3-5 minute with 80-90 ℃ of hydro-thermal, take out broken dried food and nuts Radix Angelicae Sinensis, boil after 10-15 minute along fragrant boiling water and pour the stainless steel vessel internal cooling into by proportioning with 90-100 ℃,, ferment to 8-12 days at 26-28 ℃ with prickly pear, Radix Angelicae Sinensis, put into vat along perfume (or spice) by proportioning, fermentation is once once more after centrifugal; (2) when prickly pear juice fermented wine degree reaches 9-11 and spends, fermentation stops, and separates once more, separates secondary fermentation 10-13 days, and between temperature 25-28 ℃, pol reaches 21 degree, acidity: the fruit juice acid content is carried out cask-aging after will reaching the 0.8-1.2 gram; (3) envelope bucket, 1 year four months ageing time was fallen bucket once, fell bucket back every half a year once, was falling bucket 8-10 month once on the 3rd year, fell and store the wine chamber by the sterilization of the smoked bottle of standard before the bucket, carry out again centrifugal, filter, dry red fruit wine and bottling are modulated in preparation; (4) carry out the rectification preparation by standard recipe, the content of aldehyde must not surpass 0.002%, potato spirit content must not surpass 0.003%, wine degree 10-12 degree, containing sugar is 8-10%, contains sour 0.05-0.07%, the fruit wine seasoning that adjustment is blent 2-3 days, bottling is sterilized under 80-90 ℃ of water temperature condition after filtering, brews cactus fruit haw wine.
The performance of various components among the present invention: prickly pear contains 18 seed amino acids of triterpene, oxysuccinic acid, succsinic acid and needed by human body, the mucous proton saccharan of fruit, is formed by L-arabinose and D-semi-lactosi; The contained Baobi lotus HyicereusUhdatus of Root and stem of Cholla root (H) B.ETR prevents that to liver cancer cancer cells from spreading and therapeutic action.Radix Angelicae Sinensis, along fragrant: clear penis ultroerection sun, to add the smart marrow, the strong body of controlling nocturnal emission with astringent drugs, negative and positive mended deficient, and strengthening body is in order to strengthen body immunity.
The present invention compared with prior art, because this fruit wine is brewageed by Hainan Island wild cactus fruit and Radix Angelicae Sinensis, along raw materials such as perfume (or spice) and is formed, that Root and stem of Cholla fruit wine has is clearing heat and detoxicating, promoting flow of QI and blood, the tonifying spleen of calming the nerves, establishing-Yang controlling nocturnal emission with astringent drugs, nourishing and body-strengthening, add smart marrow, the strengthening body mended, strengthen the effect of body immunity, be a kind of natural health drink, bring benefit to the mankind.
Embodiments of the invention, further set forth detailed description of the present invention in conjunction with the embodiments: the present invention is really to be main raw material with the Hainan Island wild cactus, adds Radix Angelicae Sinensis, forms along fragrant fermented soy by proportioning, and it processes brewing method:
1, selected sophisticated high-quality Root and stem of Cholla fresh fruit removes the unhairing pin with special machinery, behind warm water cleaning, scalds 3-5 minute with 80-90 ℃ of hydro-thermal, drains with pulverizer after pulling out its fragmentation;
2, by ratio of components: add 2 jin broken of dried food and nuts Radix Angelicae Sinensis, after boiling to 10-15 minute, pour in the stainless steel vessel with 100 jin of broken prickly pear raw materials, prepare the fermentation of dress cylinder after cooling with 90-100 ℃ of boiling water along raw materials such as 2 jin of perfume;
3, with 100 jin of the prickly pear raw materials of fragmentation, by proportioning add boiling Radix Angelicae Sinensis, ferment along batchings such as the perfume (or spice) vat of together packing into.
4, the fermented juice raw material is adjusted: after fermentation raw material fruit juice is gone into cylinder, will adjust pol and acidity before fermentation.
(1) adjust pol: the prickly pear raw material after a small handdrum with beads striking when rotated fragmentation adds the sugar degree that batching is gone into fermentation vat (cylinder jar) and measured fruit juice.All fruit juice sugar degrees are less than 21 degree, and sugaring is transferred and to be converted 21 degree in batches, and the method for calculation of sugaring are:
The sugar of transferring pol to use, for well, granulated sugar can be by 100% calculating with granulated sugar.After earlier granulated sugar being dissolved into syrup with a small amount of Root and stem of Cholla fruit juice, adding in the fruit juice, and stir.
(2) adjust acid: Root and stem of Cholla fruit juice acid content requires the 0.8-1.2 gram that is per jin, and the adding citric acid that is lower than 0.8-1.2 gram numerical value is adjusted, and adds the consumption of citric acid, calculates by following method:
5, Primary Fermentation: (primary fermentation)
(1) fermenting container: container used water mud ground, bucket or the vat of fermentation, earlier container to be scrubbed with buck, the back is soaked with clear water and is cleaned, and uses 2% dilute sulfuric acid dip more once, rinses well repeatedly with clear water at last, reaches container and does not have oil stain, free from extraneous odour can use.
(2) fermentation: when the prickly pear juice raw material is gone into cylinder (pond), sterilize with the sulphuring method.Fumigation: SULPHUR POWDER is placed in the earthen basin lights, put in the sulphuring device, the white cigarette that takes place is introduced in jar fermenter, the pond, when treating that white cigarette is full of jar fermenter, pond, be about to fruit juice raw material and inject.General per 100 liters of Root and stem of Cholla fruit juice restrain with sulphur 0.5-2.5.After fruit juice is gone into cylinder, pond, sugaring in proportion, add acid, adjust fruit juice, and then add the artificial yeast of fruit juice total amount 10%, stir to leave standstill and treat its fermentation, then stir once every day.Under the condition that fruit juice temperature maintenance between yeast phase in the cylinder pond is 26-29 ℃, after 24-32 hour, bubble is gradually given birth to, and forms " wine cap " and float when fermentation is vigorous, and the fruit juice temperature rises gradually fermentation bubble sound.At this moment the fruit juice sweet taste decrescence, vinosity increases, and treats that 3-6 days fruit juice temperature progressively drop to room temperature, " wine cap " sinks.When the fermented wine degree reaches more than the 9-11 degree, residual sugar is when 4-6%, and then just fermentation stops, and separates.
(3) management before the fermentation:
Temperature: when the fruit juice temperature is controlled at 26-29 ℃, generally finish substantially, when temperature is lower than 20 ℃, should heat, when surpassing 30 ℃, then should cool to 26-28 ℃ through secondary fermentation in 8-12 days.The cooling way is carried out the cold water cooling with snakelike plastics tubing at the indoor tap water of fermentation, with hot water heating, also can open the door and window cooling.
(4) air: when Primary Fermentation begins, fermentation vat is fully ventilated, yeast is bred in a large number, the general time is no more than two days, and closed fermenting tank carries out anaerobic fermentation then, improves the wine degree.
Management: from the fermentation, the specific gravity value of per 4 hours survey fermented liquids and temperature are once made graphic representation by the data that record, and grasp the fermentation situation by this certainly.Survey sugar in the fermented liquid: when sugar reduces gradually, it is equal to or less than at 1 o'clock, surveys leavening temperature, reduces gradually after temperature raises before this, drops to when to a certain degree no longer including big variation, then proves normal and basic end of primary fermentation.Fermentation just at the end still floats over the top part that should be exposed in the outside as the fruit wine cap and throws away, and to prevent assorted bacterium wine is degenerated.Fermentation ends fruit wine is taken out from fermentation vat, cylinder, fermentation and secondary fermentation in carrying out in the buffer storge vat of packing into and in the vat.
6, squeezing separation: the wine juice that primary fermentation is ended, adopt and drench wine or extract injection jar fermenter (bucket) lining out with the wine pump.This part clarification wine juice is about about 70%, is former wine (Normal juice, pouring wine).The wine juice of this time separating is mended sugar by the 15-16 degree wine of final generation, changes middle fermentation over to.In the wine juice temperature requirement of fermentation at 24-26 ℃, through 5-9 days,, change secondary fermentation over to when the wine degree reaches 11 when spending.
Drench isolated after drinking schlempe, add water 30-40%, mend sugar on request, carry out secondary and just ferment, this moment, the product temperature remained on 25-28 ℃, through 3-4 days, when the wine degree reaches more than 6 degree, during residual sugar 3-4%, carry out the second time and separate.Current isolating wine juice reaches 12 degree wine by final requirement and mends sugar, changes middle fermentation over to.Wine juice temperature remains on 24-26 ℃, when the wine degree reaches 11 when spending, changes secondary fermentation over to.The schlempe that Secondary Fermentation is separated adds water 30% by the raw material total amount and mends sugar more on request, carries out three fermentations.Current fermentation ends and separates, and the schlempe after the separation generally contains the juice of 20-30%, can not flow out as non-pressurised power, can adopt the squeezing machine pressurization.Should adopt method intermittently during squeezing, the continuous several times squeezing, till juice no longer flowed out, the wine quality of squeezing gained was inferior slightly, should store separately.
7, secondary fermentation and ageing: middle fermentation ends, and wine juice changes secondary fermentation over to, and temperature is under 18-20 ℃ of condition; Finished through 20-30 days, its sign is that residual sugar is below 0.5%.Secondary fermentation ends, and the bucket that falls separates tonic wine.Supply the 15-16 degree with deodorizing alcohol, change the ageing storage over to.
The wine in 1 year after the ageing, custom is new wine; The wine in two to three years is old wine.The ageing phase is long more, and taste is dense more, and the stability of wine is good more.In order to shorten the ageing time, can adopt manual method to handle.According to Shandong agricultural college experimental result, with 50-52 ℃ pyroprocessing 25 days, use-6 ℃ of freezing treatment then, can obviously promote the technical process of the aging ageing management of wine: through former wine → barrelling (jar) → scheduling → envelope bucket of secondary fermentation → chemically examine → add bucket → fall bucket → add bucket → envelope barrel → add bucket → chemical examination → barrel → add bucket → envelope barrel → chemically examine → add bucket → envelope bucket → clarification → filtration → preparation.
The key points for operation of ageing management:
(1) barrelling, scheduling; The ageing bucket of packing into of former wine is by fermentation filled and is exceeded, and does not interspace in the bucket.Former wine kind, quantity and the time of barrelling is record one by one.Former wine will be adjusted wine degree to 16 degree with brandy or edible ethanol as being lower than 16 when spending.
(2) envelope bucket: former wine requires to preserve ageing under sealing condition.When barrelling, each bucket adds bucket and all will obturage afterwards with filtering.For ease of observing bucket in-fighting wine situation, bung adds the upper glass bolt.
(3) add bucket: during the former wine ageing,, often make to occur the space in the bucket owing to reasons such as liquid contraction.It is calculated that the 5.7-6.6% of former wine loss cumulative volume in ageing 1 year was about about 3.5% in 1 year.For preventing that occurring the space in the bucket makes wine that too much oxidation take place, the liquid level position of running check wine, constantly replenish former wine, remain the state of filling with.
The wine that is used to add bucket must meet following condition, with of the same race, homogenous quantities with wine wine storage time; There are not any assorted bacterium and disease; Residual sugar content is below 0.02%.
Add the number of times of bucket: rise during self-chambering to falling for the second time before the bucket, add once every a week.From falling for the third time behind the bucket, add once every two weeks.Later on every bucket or filtration are once added bucket once simultaneously.Add bucket with the quantity of wine, decide according to the consumption situation of wine in the bucket, general requirement is added completely and is exceeded.At summer, autumn high temperature season, wine body expanded by heating does not add bucket.
Add the method for bucket: add the former wine of bucket, slowly inject in the bucket, add full back and be laid on the wine face, infect with antiforeign bacteria with brandy or high density deodorizing alcohol.
(4) fall bucket: former wine is through storing ageing, because temperature Change and oxygenizement, contamination precipitation is the wine pin in the wine.To in time fall barrel for removing the wine pin.Under normal circumstances, the number of times and the time of bucket are roughly as follows:
The first time is bucket: carry out immediately after secondary fermentation finishes.
Fall for the second time bucket: enter after the ageing in 2-3 month, greatly about carrying out in the past the end of the year then.
Fall bucket for the third time: carry out between the month at 1 year 3-4.
Fall bucket for the 4th time: carry out between the month at 1 year 8-10.After, roughly during every half a year to one year once.Fall before the bucket, storage wine is indoor wants the sulphuring sterilization.
8, fruit wine clarification: Root and stem of Cholla fruit wine should have reddish brown color, outside fragrance, the quality, the special delicate fragrance local flavor of Root and stem of Cholla fruit wine should be arranged, also must clarification, transparent.In order to shorten settling time, adopt the manual method clarification usually, the glue of adding is generally arranged and filter two kinds of methods.
(1) add glue: the effect that adds glue is with the precipitation of the suspended substance in the fruit wine, makes wine become clear.Fruit wine must possess three conditions before adding glue: the first, fruit wine must ferment and finish; The second, fruit wine must be normal, no wine disease; The tannin that three, should contain some amount in the fruit wine.Several glue material and using method of adding commonly used:
Add Ovum Gallus domesticus album: per 100 liters of wine add 2-3 egg white, as tannin in the fruit wine after a little while, generally add an egg white, add tannin 2 grams simultaneously.Pour in the wine after egg white dissolves with a small amount of wine and stir, add egg white again after one day excessively, egg white stirs evenly with a small amount of former wine and adds in the wine again, stirs, and leaves standstill after 8-10 days to get final product.
Add gelatinum: in per 100 liters of wine, add 8-10 gram tannin earlier before adding gelatinum, add 10-15 gram gelatinum again, the method that adds glue is earlier gelatinum to be soaked 12 hours in cold water, remove its peculiar smell, change clear water again,, stir and make its dissolving with the low baking temperature heating, add 5-6 then and rise fruit wine dilution, pour into and leave standstill filtration in 8-10 days after adding stirring in the wine.Add fish glue: before adding glue, tannin 1-1.5 gram in 100 liters of former wine, per 100 liters of former wine add fish glue 2-3 gram, fish glue is cut into small pieces, and soaks half an hour with clear water, adds water then and be 20 times of fish glue, heating makes its dissolving, adds while hot in the wine fully to stir, and leaves standstill filtration in 8-10 days.
Add agar: agar was soaked 2-3 hour, and heating for dissolving is poured in the fruit wine and is stirred then, because former wine turbidity and agar mass discrepancy are very big, per 100 liters of consumption 5-45 gram does not wait, and leaves standstill filtration in 8-10 hour after adding.
Filter: commonly used have asbestos and a diatomite filter.With high pressure wine pump former wine being sent into the filter operating pressure is: inlet 2-2.5 kilograms per centimeter 2, outlet is 0.5 kilograms per centimeter 2.In the filtration procedure, running check to leach the transparency of wine, discovery wine is lost optical phenomenon, should promptly stop, and unpicks and washes filter cotton again.
9, fruit wine modulation: wine fermentation needs the modulation finished product to dispatch from the factory through ageing.Modulation mainly is with brandy or edible ethanol and sugar.Result according to chemical examination prepares by standard recipe.
(1) add alcohol: in the fruit wine, when the wine degree is not enough with edible ethanol.Alcohol is required to meet following standard: the content of aldehyde must not surpass 0.002% (with the volume meter of raw spirit); Potato spirit content must not surpass 0.003% (with the volume meter of raw spirit); The content of ester must not surpass 50 milligrams (in vinyl acetic monomer) in one liter of raw spirit; Methyl alcohol test necessary qualified (with the sour fuchsine test in Asia); Must not contain alditol; Purity test must be qualified.Alcohol must carry out deodorizing before joining wine handles.Method has two kinds, and one adds activated carbon treatment, and per 100 liters of alcohol add activated carbon 200 grams, leave standstill 36 hours after-filtration; Its two, add potassium permanganate distillation and handle, in alcohol, add the potassium permanganate (being dissolved in the less water in advance) of 0.01-0.015% earlier, oxidation is 12 hours under 23 ℃ of conditions, behind the repeated hydrogenation sodium oxide 0.08-0.09% (using water dissolution), placed 4 hours, distill then.Remove 7.5% foreshot and wine tail during distillation, add before the alcohol, chemically examine the wine degree of former wine, clearly the wine degree of the fruit wine prepared finished product of desire.Go out the alcohol amount that should add according to these data computation, formula is as follows:
(2) sugaring: common hesperidium wine sugar degree 5-20%, determine the sugaring amount according to prescription.Granulated sugar will dissolve with former wine, calculates the sugaring amount by following formula:
Granulated sugar generally calculates by containing sugar 100%.
Root and stem of Cholla fruit wine requires: wine degree 10-12 degree, and sugar degree 8-10% contains sour 0.05-0.07%, and in order to increase the peculiar taste of fruit wine, available wine is blent.Each is different to some extent for different its prescriptions of the plate of fruit wine, and the requirement of blending is also had nothing in common with each other.
Finished product: adjust the fruit wine of blending, seasoning 2 days, bottling after filtering.Fruit wine must be through sterilization, and what have sterilizes when can, and promptly under 80 ℃ of water temperature conditions, wine is sterilized by pipeline; What have sterilizes after can, and the general immersion methods that adopt were promptly placed 20 minutes in 70-75 ℃ of water temperature more; Place bottling in 30 minutes in 60-68 ℃ of water temperature, bottle will be scrubbed clean and sterilization, after the bottling, makes cactus fruit haw wine, pass through quality test, qualified back decals, and packing is dispatched from the factory.
Claims (2)
1, a kind of cactus fruit haw wine is characterized in that: based on prickly pear, the weight ratio of various components is: per 50 kilograms of prickly pear material add 1 kilogram of dried food and nuts Radix Angelicae Sinensis, fragrant 1 kilogram of the edge through fragmentation, through brewing cactus fruit haw wine.
2, the working method of Root and stem of Cholla dry red fruit wine according to claim 1, comprise general fruit wine working method, it is characterized in that: (1) selected ripe high-quality Root and stem of Cholla fresh fruit, remove the unhairing pin, behind Warm Wash, scalded 3-5 minute with 80-90 ℃ of hydro-thermal, take out broken dried food and nuts Radix Angelicae Sinensis, boil after 10-15 minute along fragrant boiling water and pour the stainless steel vessel internal cooling into by proportioning with 90-100 ℃, by proportioning with prickly pear, Radix Angelicae Sinensis, put into vat along perfume (or spice), ferment to 8-12 days at 26-28 ℃, centrifugal after once more the fermentation once;
(2) when prickly pear juice fermented wine degree reaches 9-11 and spends, fermentation stops, and separates once more, separates secondary fermentation 10-13 days, and between temperature 25-28 ℃, pol reaches 21 degree, acidity: the fruit juice acid content is carried out cask-aging after will reaching the 0.8-1.2 gram;
(3) envelope bucket, 1 year four months ageing time was fallen bucket once, fell bucket back every half a year once, was falling bucket 8-10 month once on the 3rd year, fell and store the wine chamber by the sterilization of the smoked bottle of standard before the bucket, carry out again centrifugal, filter, dry red fruit wine and bottling are modulated in preparation;
(4) carry out the rectification preparation by standard recipe, the content of aldehyde must not surpass 0.002%, potato spirit content must not surpass 0.003%, wine degree 10-12 degree, containing sugar is 8-10%, contains sour 0.05-0.07%, the fruit wine seasoning that adjustment is blent 2-3 days, bottling is sterilized under 80-90 ℃ of water temperature condition after filtering, brews cactus fruit haw wine.
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| CN98114466A CN1107720C (en) | 1998-11-12 | 1998-11-12 | Cactus fruit haw wine and its processing method |
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| CN98114466A CN1107720C (en) | 1998-11-12 | 1998-11-12 | Cactus fruit haw wine and its processing method |
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| CN1220310A true CN1220310A (en) | 1999-06-23 |
| CN1107720C CN1107720C (en) | 2003-05-07 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559442A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Method for producing fruit wine |
| CN102102074B (en) * | 2009-12-22 | 2012-08-29 | 襄樊市参果生物科技有限责任公司 | Method for preparing cactus health wine |
| CN105695217A (en) * | 2014-11-27 | 2016-06-22 | 衡阳市旺人食品实业有限公司 | Cactus fruit fruity wine and preparation method thereof |
| CN107822124A (en) * | 2017-12-11 | 2018-03-23 | 贵州德龙食品科技有限公司 | A kind of production technology of prickly pear ferment |
| CN108004083A (en) * | 2017-12-04 | 2018-05-08 | 四川省食品发酵工业研究设计院 | A kind of brewage process of prickly-pear cactus brandy |
| CN112094714A (en) * | 2020-09-30 | 2020-12-18 | 四川省农业科学院蚕业研究所 | Preparation method of mulberry wine |
| CN114940928A (en) * | 2022-01-21 | 2022-08-26 | 陈正平 | Cactus fruit wine with cactus seeds assisting in increasing alcohol degree |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134453A (en) * | 1995-04-27 | 1996-10-30 | 牡丹江龙溪酿酒厂 | Black currant wine with mineral water and its making method |
| CN1218828A (en) * | 1997-11-28 | 1999-06-09 | 田军民 | Natural fruit wine and its producing method |
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1998
- 1998-11-12 CN CN98114466A patent/CN1107720C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102074B (en) * | 2009-12-22 | 2012-08-29 | 襄樊市参果生物科技有限责任公司 | Method for preparing cactus health wine |
| CN102559442A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Method for producing fruit wine |
| CN105695217A (en) * | 2014-11-27 | 2016-06-22 | 衡阳市旺人食品实业有限公司 | Cactus fruit fruity wine and preparation method thereof |
| CN108004083A (en) * | 2017-12-04 | 2018-05-08 | 四川省食品发酵工业研究设计院 | A kind of brewage process of prickly-pear cactus brandy |
| CN107822124A (en) * | 2017-12-11 | 2018-03-23 | 贵州德龙食品科技有限公司 | A kind of production technology of prickly pear ferment |
| CN112094714A (en) * | 2020-09-30 | 2020-12-18 | 四川省农业科学院蚕业研究所 | Preparation method of mulberry wine |
| CN114940928A (en) * | 2022-01-21 | 2022-08-26 | 陈正平 | Cactus fruit wine with cactus seeds assisting in increasing alcohol degree |
| CN114940928B (en) * | 2022-01-21 | 2024-01-30 | 陈正平 | Cactus fruit wine making method by assisting in improving alcohol degree of cactus seeds |
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|---|---|
| CN1107720C (en) | 2003-05-07 |
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