CN1224690C - Making process of grain-fruit wine - Google Patents
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Abstract
The present invention relates to a manufacturing technology for fruit-grain wine, which comprises a producing technology for fruit-grain yeast, a producing technology for fruit juice mixed fermentation liquid, a producing technology for cooked sand, a liquid and yeast splashing technology and a wine taking technology, wherein the producing technology for fruit-grain yeast comprises: wheat is added with crushed fruits after being pulverized to manufacture a yeast blank to be cultivated, and then the yeast blank is dismantled and stored for about 3 to 4 months to be manufactured into the fruit-grain yeast; the producing technology for fruit juice mixed fermentation liquid comprises: fruit juice and the fruit-grain yeast are added in a container after being mixed, and heated into the fruit juice mixed fermentation liquid; the producing technology for cooked sand comprises: grain sorghum is put in a cooking kettle and added with the fruit juice mixed liquid to be stored and cooked after being uniformly mixed, and the cooked sand can be produced after being cooked for more than half; the liquid and yeast splashing technology comprises: the fruit mixed liquid is added in the cooked sand cooled, and the fruit-grain yeast is splashed into a wine cellar to be fermented when the temperature of the cooked sand is reduced; the wine taking technology comprises: the wine can be taken out when the fermentation temperature is reduced to 30 to 40 DEG C. In the fruit wine manufactured by the technology, water is replaced by the fruits, nutrient substances containing natural vitamin, mineral, fructose and the like are contained in the wine, and the nutrient substances have the nutrition effects on human bodies.
Description
Technical field
The present invention relates to a kind of making method of wine, particularly relate to a kind of making method that replaces water, mixes the grain-fruit wine that is made as raw material with grain by melon and fruit, vegetables.
Background technology
All kinds of wine product of Xiao Shouing in the market, generally be to be main raw material with grain and water, add the wine that other additive brews form, the wine that has is to blend with brew method to form, its the yield of liquor is low, has wasted grain, and the natural complex content of needed by human body is low in the made wine, to the nutritive element undersupply of needed by human, cause the back of drinking that senses of discomfort such as dry easily take place.The applicant's invention also is awarded the production method that discloses a kind of tomato wine among the Patent right patent CN119638 7A, and described method method is: earlier stand-by grain is cleaned, dries, pulverized; Stand-by tomato is cleaned, dries, pulverized; It is standby to get white sugar again.With the grain class raw material of pulverizing 10% to 15%, add tomato raw material 80% to 83% through pulverizing, add white sugar 1% to 2% again, three and Re return-enclosure water are through diluting and being cooled to about 65 ℃, mix through stirrer, add pan feeding water on one side, carry out boiling in the digester Yi Bian flow into, the ratio of control tomato and grain class raw material and water is 1: 0.5.Through preliminary wheat bran saccharification and the saccharification of secondary wheat bran, converted mash is sent into fermentation vat again, add the sophisticated yeast wash of the cultivation of mash amount 5% is fermented, fermenting adds the caproic acid fermentation wine with dregs of fermentation liquid 5% again after 36 hours, continue fermentation three days, and coexistence is produced fragrant.The tomato beverage deutostoma sense of method production is comfortable according to the method, and has human body beneficial's multiple nutrients abundant in the wine.But, because in its production process, only added a kind of fruit, i.e. tomato, its nutritive ingredient is still limited, can not satisfy the demand of people to various nutritive ingredients by composition.
This shows that the production method of above-mentioned existing tomato wine still has many defectives, and demands urgently further being improved.Because employed fruit quantity is single in the production method of above-mentioned existing tomato wine, its nutritive ingredient is limited, can not fully satisfy the defective of people to the demand of various nutritive ingredients, the inventor is based on being engaged in this type of product design manufacturing abundant for many years practical experience and expertise, actively studied innovation, in the hope of the making method of the grain-fruit wine of founding a kind of novelty, can improve the making method of existing tomato wine, make it have more practicality.Through constantly research, design, and after studying improvement repeatedly, create the present invention who has practical value finally.
Summary of the invention
At the above-mentioned problems in the prior art, a kind of making method of grain-fruit wine is provided, plurality of cereals and melon and fruit in its procedure, have been used, and the meticulous strictness of its making processes, contain more nutritive ingredients in the fruit wine of being produced, can fully satisfy the demand of different people the Different Nutrition composition to the human body beneficial.
Purpose of the present invention and to solve its technical problem underlying be to adopt following technical scheme to realize.The making method of a kind of grain-fruit wine that proposes according to the present invention comprises following making step:
(1) make the really method of grain song: will add face melon and the apple that pulverizes after the wheat pulverizing, wherein the face melon accounts for 25% to 35% of wheat weight, and apple accounts for 12% to 18% of wheat weight, making bent base cultivated 40 to 50 days, afterwards bent base is taken apart, stored 3 to 4 months, make fruit grain song;
(2) making method of fruit juice mixed fermentation liquid: the tomato liquid of 40 to 50 weight parts, the must of 40 to 50 weight parts and the bent back of mixing of above-mentioned fruit grain of 5 to 15 weight parts are added in the container, heat 35 to 45 ℃, fermented 30-40 hour, continue to be warmed up to 48 to 55 ℃ again, fermented again 45 to 50 hours, and made fruit juice mixed fermentation liquid;
(3) ripe husky making method: with the Chinese sorghum of 60 weight parts, after getting each 10 weight part of mung bean, millet, rice, glutinous rice again and mixing, put into digester, add again and account for above-mentioned mixing grain gross weight 45% to 55% fruit juice mixed fermentation liquid, deposited behind the uniform mixing 10 to 16 hours, boiling is 1.5 to 2.5 hours again, makes ripe sand after the medium well
(4) sprinkle liquid and spread Qu Fangfa: in above-mentioned ripe sand, add the fruit mixed fermentation liquid of 10% to 18% ripe husky amount, and ripe sand is cooled to 30 to 35 ℃; Spread the above-mentioned fruit grain song of 5% to 11% ripe husky amount, when ripe husky temperature reaches 40 to 50 ℃, put into wine cellar fermentation 30 days;
(5) get the wine method: when treating that leavening temperature is reduced to 30 to 40 ℃, get wine.
In the making method of above-mentioned grain-fruit wine, using all is the Chinese sorghum of whole grain or the Chinese sorghum of pulverizing fully, perhaps sorghum flour is broken into that particle accounts for 25%, whole grain accounts for 75%; The mung bean that can use the mung bean of whole fully grain or pulverize fully perhaps is broken into Powder Phaseoli radiati that particle accounts for 25%, whole grain accounts for 75%.
In the making method of above-mentioned grain-fruit wine, in getting the wine method, carry out first, second and third round and get wine, perhaps carry out the first, second, third, fourth and the 5th and take turns and get wine, wherein the fermentation time of each round is 30-40 days.
In the making method of fruit juice mixed fermentation liquid of making method of above-mentioned grain-fruit wine, the main raw material of making fruit juice mixed fermentation liquid can comprise: a kind of grain in face melon, tomato, apple, grape, wheat, Chinese sorghum, mung bean, millet, rice and the glutinous rice or several grain and a kind of melon and fruit or several melon and fruit.Can use all is the Chinese sorghum of whole grain or the Chinese sorghum of pulverizing fully, perhaps sorghum flour is broken into that particle accounts for about 25%, whole grain accounts for about 75%; The mung bean that can use the mung bean of whole fully grain or pulverize fully perhaps is broken into Powder Phaseoli radiati that particle accounts for about 25%, whole grain accounts for about 75%.
The fruit wine that adopts aforesaid method to make, replace water with melon and fruit, contain nutritive substances such as natural VITAMIN, mineral substance, fructose in the wine, human body had trophism, the method method of this system wine has been quickened alcohol product by the conversion of high wine to low alcohol, by the conversion of grain wine, make people that more selection approach arranged to fruit grain wine.
Embodiment
Below in conjunction with preferred embodiment, embodiment, feature and the effect thereof of the making method of the grain-fruit wine that foundation the present invention is proposed, describe in detail as after.
The invention provides a kind of making method of grain-fruit wine, mainly comprise following making step:
(1) makes the really method of grain song: will add the melon and fruit that pulverizes after the wheat pulverizing, and make bent base and cultivated about 40 to 50 days, and afterwards bent base be taken apart, and store about 3 to 4 months, and make fruit grain song;
(2) making method of fruit juice mixed fermentation liquid: fruit juice and the bent back of mixing of above-mentioned fruit grain are added in the container, heat about 35 to 45 ℃, fermented 30-40 hour, continue again to be warmed up to about 48 to 55 ℃, fermented again 45 to 50 hours, and made fruit juice mixed fermentation liquid;
(3) ripe husky making method: Chinese sorghum is put into digester, add above-mentioned fruit juice mixed fermentation liquid again, deposited behind the uniform mixing 10 to 16 hours, boiling is 1.5 to 2.5 hours again, makes ripe sand after about medium well,
(4) sprinkle liquid and spread Qu Fangfa: in above-mentioned ripe sand, add the fruit mixed solution of 10% to 18% ripe husky amount, and ripe sand is cooled to about 30 to 35 ℃; Spread the above-mentioned fruit grain song of 5% to 11% ripe husky amount, when ripe husky temperature reaches 40 to 50 ℃, put into wine cellar fermentation 30 days;
(5) get the wine method: when treating that leavening temperature is reduced to 30 to 40 ℃, then can get wine.
In particular, in the method for making fruit grain song, the main raw material of koji is wheat, face melon and apple.At first wheat is pulverized, again face melon and apple are cleaned afterwards pulverizing fully, the little Meccah of pulverizing is accounted for the face melon that pulverizes of wheat weight 25% to 35%, preferably account for 28% to 32% of wheat weight, preferably 30%, add the apple that pulverizes that accounts for wheat weight 12% to 18% again, preferably account for 14% to 16% of wheat weight, preferably 15%, cultivated about 40 to 50 days making bent base after above-mentioned wheat, apple, the mixing of face melon, afterwards bent base is taken apart, stored about 3 to 4 months, make fruit grain song;
In the making method of fruit juice mixed fermentation liquid, the main raw material of making fruit juice mixed fermentation liquid can comprise: a kind of grain in face melon, tomato, apple, grape, wheat, Chinese sorghum, mung bean, millet, rice and the glutinous rice or several grain and a kind of melon and fruit or several melon and fruit.At first, ready fruit grain song is ground into powder, again tomato, grape is cleaned the back and pulverize, can use all is the Chinese sorghum of whole grain or the Chinese sorghum of pulverizing fully, and particle accounts for about 25%, whole grain accounts for about 75% but preferably sorghum flour is broken into; The mung bean that can use the mung bean of whole fully grain or pulverize fully, particle accounts for about 25%, whole grain accounts for about 75% but preferably Powder Phaseoli radiati is broken into; Millet, rice and the glutinous rice that uses then all adopts whole grain, and the Chinese sorghum of pulverizing and the Chinese sorghum and the mung bean of mung bean and whole grain are mixed mutually, helps the distribution of fruit grain Qu Fenmo and fruit juice mixed fermentation liquid.The tomato liquid of 40 to 50 weight parts, the must of 40 to 50 weight parts and the bent back of mixing of fruit grain of 5 to 15 weight parts are added in the container, preferred 43 to 47 weight parts of the parts by weight of tomato liquid and must wherein, be preferably 45 weight parts, the parts by weight of fruit grain song are preferably 8 to 12 weight parts, preferably 10 weight parts.Afterwards tomato liquid, must and the fruit grain song that mixes mixed, add stainless cylinder of steel, and be warming up to about 35 to 45 ℃, preferably about 40 ℃, fermented 30-40 hour, and continued again to be warmed up to about 48 to 55 ℃, preferably about 50 ℃, fermented again 45 to 50 hours, and made fruit juice mixed fermentation liquid.
In ripe husky making method, get the Chinese sorghum of 60 weight parts, get mung bean, millet, rice, each 10 weight part of glutinous rice again, after above-mentioned grain is mixed, put into digester, add the fruit juice mixed fermentation liquid that accounts for above-mentioned mixing grain gross weight 45% to 55% again, deposited behind the uniform mixing 10 to 16 hours, preferably 12 to 15 hours, boiling was 1.5 to 2.5 hours again, preferably boiling is 2 hours, makes ripe sand after about medium well.
At bold and vigorous liquid and spreading among the Qu Fangfa, in ripe sand, add the fruit mixed solution of 13% to 15% ripe husky amount, and ripe sand is cooled to about 30 to 35 ℃; Spread the grain song of 7% to 9% ripe husky amount, when ripe husky temperature reaches 40 to 50 ℃, put into the wine cellar sealing and fermenting 30 days;
In getting the wine method, when treating that leavening temperature is reduced to 30 to 40 ℃, then can get wine, when getting wine, butt truncates, and alcoholic strength can reach about 36 to 53 degree, is little yellow.Can be according to the wine process of getting of different rounds, spread the bent powder of fruit grains of different amounts, the weight ratio that accounts for total grain such as the consumption of the bent powder of spread fruit grain is: second and third is taken turns and accounts for about 15%; Fourth, fifth takes turns and accounts for about 13%; The 6th takes turns and accounts for about 8%, and wherein the fermentation time of each round is 30-40 days.
Embodiment 1
In the method for making fruit grain song, at first wheat is pulverized, again face melon and apple are cleaned afterwards pulverizing fully, the little Meccah of pulverizing is accounted for the face melon that pulverizes of wheat weight 28%, add the apple that pulverizes that accounts for wheat weight 15% again, make bent base after above-mentioned wheat, apple, face melon are mixed and cultivated 43 days, afterwards bent base is taken apart, store 100 days, make fruit grain song;
In the making method of fruit juice mixed fermentation liquid, at first, ready fruit grain song is ground into powder, again tomato, grape are cleaned the back and pulverized, using all is the Chinese sorghum of whole grain, mung bean, millet, rice and the glutinous rice of whole fully grain.The tomato liquid of 43 weight parts, the must of 43 weight parts and the bent back of mixing of fruit grain of 14 weight parts are added in the container, afterwards tomato liquid, must and the fruit grain song that mixes mixed, add stainless cylinder of steel, and be warming up to about 38 ℃, fermented 33 hours, continue again to be warmed up to about 48 ℃, fermented again 46 hours, make fruit juice mixed fermentation liquid.
In ripe husky making method, get the Chinese sorghum of 60 weight parts, get mung bean, millet, rice, each 10 weight part of glutinous rice again, after above-mentioned grain mixed, put into digester, add the fruit juice mixed fermentation liquid that accounts for above-mentioned mixing grain gross weight 48% again, deposited behind the uniform mixing 12 hours, boiling is 2 hours again, makes ripe sand after about medium well.
At bold and vigorous liquid and spreading among the Qu Fangfa, in ripe sand, add the fruit mixed solution of 14% ripe husky amount, and ripe sand is cooled to about 32 ℃; Spread the grain song of 8% ripe husky amount, when ripe husky temperature reaches 43 ℃, put into the wine cellar sealing and fermenting 30 days;
In getting the wine method, when treating that leavening temperature is reduced to 33 ℃, then can get wine, when getting wine, butt truncates, and alcoholic strength can reach about 36 to 53 degree, is little yellow.Can be according to the wine process of getting of different rounds, spread the bent powder of fruit grains of different amounts, the weight ratio that accounts for total grain such as the consumption of the bent powder of spread fruit grain is: second and third is taken turns and accounts for about 15%; Fourth, fifth takes turns and accounts for about 13%; The 6th takes turns and accounts for about 8%, and wherein the fermentation time of each round is 33 days.
Embodiment 2
In the method for making fruit grain song, at first wheat is pulverized, again face melon and apple are cleaned afterwards pulverizing fully, the little Meccah of pulverizing is accounted for the face melon that pulverizes of wheat weight 30%, add the apple that pulverizes that accounts for wheat weight 15% again, make bent base after above-mentioned wheat, apple, face melon are mixed and cultivated 45 days, afterwards bent base is taken apart, store 110 days, make fruit grain song;
In the making method of fruit juice mixed fermentation liquid, at first, ready fruit grain song is ground into powder, again tomato, grape are cleaned the back and pulverize, sorghum flour is broken into particle accounts for about 25%, whole grain accounts for about 75%; Powder Phaseoli radiati is broken into particle accounts for about 25%, whole grain accounts for about 75%; Use mung bean, millet, rice and the glutinous rice of whole fully grain.The tomato liquid of 45 weight parts, the must of 45 weight parts and the bent back of mixing of fruit grain of 10 weight parts are added in the container, afterwards tomato liquid, must and the fruit grain song that mixes mixed, add stainless cylinder of steel, and be warming up to 40 ℃, fermented 36 hours, continue again to be warmed up to about 50 ℃, fermented again 48 hours, make fruit juice mixed fermentation liquid.
In ripe husky making method, get the Chinese sorghum of 60 weight parts, get mung bean, millet, rice, each 10 weight part of glutinous rice again, after above-mentioned grain mixed, put into digester, add the fruit juice mixed fermentation liquid that accounts for above-mentioned mixing grain gross weight 50% again, deposited behind the uniform mixing 13 hours, boiling is 2 hours again, makes ripe sand after about medium well.
At bold and vigorous liquid and spreading among the Qu Fangfa, in ripe sand, add the fruit mixed solution of 14% ripe husky amount, and ripe sand is cooled to about 34 ℃; Spread the grain song of 7% ripe husky amount, when ripe husky temperature reaches 45 ℃, put into the wine cellar sealing and fermenting 30 days;
In getting the wine method, when treating that leavening temperature is reduced to 35 ℃, then can get wine, when getting wine, butt truncates, and alcoholic strength can reach about 36 to 53 degree, is little yellow.Can be according to the wine process of getting of different rounds, spread the bent powder of fruit grains of different amounts, the weight ratio that accounts for total grain such as the consumption of the bent powder of spread fruit grain is: second and third is taken turns and accounts for about 15%; Fourth, fifth takes turns and accounts for about 13%; The 6th takes turns and accounts for about 8%, and wherein the fermentation time of each round is 35 days.
Embodiment 3
In the method for making fruit grain song, at first wheat is pulverized, again face melon and apple are cleaned afterwards pulverizing fully, the little Meccah of pulverizing is accounted for the face melon that pulverizes of wheat weight 34%, add the apple that pulverizes that accounts for wheat weight 16% again, make bent base after above-mentioned wheat, apple, face melon are mixed and cultivated 50 days, afterwards bent base is taken apart, store 120 days, make fruit grain song;
In the making method of fruit juice mixed fermentation liquid, at first, ready fruit grain song is ground into powder, again tomato, grape are cleaned the back and pulverize, sorghum flour is broken into particle accounts for about 25%, whole grain accounts for about 75%.The tomato liquid of 45 weight parts, the must of 43 weight parts and the bent back of mixing of fruit grain of 12 weight parts are added in the container, afterwards tomato liquid, must and the fruit grain song that mixes mixed, add stainless cylinder of steel, and be warming up to 45 ℃, fermented 40 hours, continue again to be warmed up to about 55 ℃, fermented again 50 hours, make fruit juice mixed fermentation liquid.
In ripe husky making method, get Chinese sorghum, put into digester, add the fruit juice mixed fermentation liquid that accounts for above-mentioned mixing grain gross weight 55% again, deposited behind the uniform mixing 15 hours, boiling is 2 hours again, makes ripe sand after about medium well.
At bold and vigorous liquid and spreading among the Qu Fangfa, in ripe sand, add the fruit mixed solution of 15% ripe husky amount, and ripe sand is cooled to about 34 ℃; Spread the grain song of 9% ripe husky amount, when ripe husky temperature reaches 50 ℃, put into the wine cellar sealing and fermenting 30 days;
In getting the wine method, when treating that leavening temperature is reduced to 40 ℃, then can get wine, when getting wine, butt truncates, and alcoholic strength can reach about 36 to 53 degree, is little yellow.Can be according to the wine process of getting of different rounds, spread the bent powder of fruit grains of different amounts, the weight ratio that accounts for total grain such as the consumption of the bent powder of spread fruit grain is: second and third is taken turns and accounts for about 15%; Fourth, fifth takes turns and accounts for about 13%; The 6th takes turns and accounts for about 8%, and wherein the fermentation time of each round is 40 days.
The fruit wine that adopts aforesaid method to make, replace water with melon and fruit, contain nutritive substances such as natural VITAMIN, mineral substance, fructose in the wine, human body had trophism, the method method of this system wine has been quickened alcohol product by the conversion of high wine to low alcohol, by the conversion of grain wine to fruit grain wine, and wider than general liquor applicable surface, make people that more selection approach arranged.The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified to the equivalent embodiment of equivalent variations, but every technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (3)
1, a kind of making method of grain-fruit wine comprises following making method step:
(1) make the really method of grain song: will add face melon and the apple that pulverizes after the wheat pulverizing, wherein the face melon accounts for 25% to 35% of wheat weight, and apple accounts for 12% to 18% of wheat weight, making bent base cultivated 40 to 50 days, afterwards bent base is taken apart, stored 3 to 4 months, make fruit grain song;
(2) making method of fruit juice mixed fermentation liquid: the tomato liquid of 40 to 50 weight parts, the must of 40 to 50 weight parts and the bent back of mixing of above-mentioned fruit grain of 5 to 15 weight parts are added in the container, heat 35 to 45 ℃, fermented 30-40 hour, continue to be warmed up to 48 to 55 ℃ again, fermented again 45 to 50 hours, and made fruit juice mixed fermentation liquid;
(3) ripe husky making method: with the Chinese sorghum of 60 weight parts, after getting each 10 weight part of mung bean, millet, rice, glutinous rice again and mixing, put into digester, add the fruit juice mixed fermentation liquid that accounts for above-mentioned mixing grain gross weight 45% to 55% again, deposited behind the uniform mixing 10 to 16 hours, boiling is 1.5 to 2.5 hours again, makes ripe sand after the medium well
(4) sprinkle liquid and spread Qu Fangfa: in above-mentioned ripe sand, add the fruit mixed fermentation liquid of 10% to 18% ripe husky amount, and ripe sand is cooled to 30 to 35 ℃; Spread the above-mentioned fruit grain song of 5% to 11% ripe husky amount, when ripe husky temperature reaches 40 to 50 ℃, put into wine cellar fermentation 30 days;
(5) get the wine method: when treating that leavening temperature is reduced to 30 to 40 ℃, get wine.
2, the making method of grain-fruit wine as claimed in claim 1, it is characterized in that using all is the Chinese sorghum of whole grain or the Chinese sorghum of pulverizing fully, perhaps sorghum flour is broken into that particle accounts for 25%, whole grain accounts for 75%; The mung bean that uses the mung bean of whole fully grain or pulverize fully perhaps is broken into Powder Phaseoli radiati that particle accounts for 25%, whole grain accounts for 75%.
3, the making method of grain-fruit wine as claimed in claim 1 or 2, it is characterized in that in getting the wine method, carry out first, second and third round and get wine, perhaps carry out the first, second, third, fourth and the 5th and take turns and get wine, wherein the fermentation time of each round is 30-40 days.
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| CN102690743B (en) * | 2012-06-25 | 2013-08-07 | 安徽燕之坊食品有限公司 | Production method of grain nutritional conditioning drink |
| CN102994312A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of black plum wine |
| CN103555492B (en) * | 2013-09-25 | 2016-07-06 | 安徽乐天酿酒有限公司 | A kind of Fructus Lycii distillers yeast |
| CN105713782A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Preparation technology of high-alcohol fresh-flavor type flavor blending baijiu |
| CN105713783A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Technology for preparing low-alcohol strong-flavor flavoring liquor easy to absorb by human bodies |
| CN105713784A (en) * | 2016-03-24 | 2016-06-29 | 郏县中天酒业有限公司 | Preparation technology of high-alcohol strong-flavor type flavor blending baijiu |
| CN106995768A (en) * | 2017-06-09 | 2017-08-01 | 绵竹市剑西酒业有限责任公司 | A kind of distiller's yeast for brewageing bent wine |
| CN106987501A (en) * | 2017-06-09 | 2017-07-28 | 绵竹市剑西酒业有限责任公司 | A kind of brewage process of fragrant type brewing |
| CN108192796A (en) * | 2018-02-07 | 2018-06-22 | 高端宝酒业浙江有限公司 | A kind of vegetables Spirit and preparation method thereof |
| CN111434760A (en) * | 2019-01-11 | 2020-07-21 | 刘浩群 | Brewing method of fruity white spirit |
| CN109880717A (en) * | 2019-02-27 | 2019-06-14 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Fruit grain song preparation method for the brewing of mango fruit grain wine |
| CN111518649A (en) * | 2020-05-17 | 2020-08-11 | 辽宁北方果粮固态酒销售有限公司 | Production method of fruit grain solid wine with improved flavor |
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