CN1530432A - Brewage of fruit wine, vinegar and brandy - Google Patents
Brewage of fruit wine, vinegar and brandy Download PDFInfo
- Publication number
- CN1530432A CN1530432A CNA031119654A CN03111965A CN1530432A CN 1530432 A CN1530432 A CN 1530432A CN A031119654 A CNA031119654 A CN A031119654A CN 03111965 A CN03111965 A CN 03111965A CN 1530432 A CN1530432 A CN 1530432A
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A process for brewing fruit wine, fruit vinegar and fruit brandy includes such steps as fermenting fruit juice to obtain dry, semi-dry, or sweet fruit wine, distilling the fermented wine substrate to prepare fruit brandy, and using the distilled dregs and squeezed fruit dregs to prepare fruit vinegar. Its advantages are high utilization rate of fruit, low cost, and less pollution.
Description
Technical field
The present invention relates to a kind ofly carry out the technology of brewed fruit wine, fruit vinegar, Fruit brandy simultaneously with fruit, it belongs to fruit deep process technology field.
Background technology
Along with growth in the living standard, people's consumption structure, consumption idea constantly change, existing foodstuff beverage wine, soda pop, nectar etc. have not satisfied consumer demand on the market, people thirst for integrating the high-quality novel drink of color by natural, green, health care, nutrition.Therefore, utilize the particularly southern fruit of fruit, produce fruit wine, fruit vinegar, Fruit brandy as pineapple, orange, lichee, longan, mango etc., not only can adjust market drink product structure, fill up the market product vacancy, can be used as the drink of nutrition, health care simultaneously.Fruit carries out deep processing, can also increase substantially the fruit value added, gives full play to the soil latent effect, solves the problem of selling the fruit difficulty, and stable orchard worker plants enthusiasm and income, promotes the development of fruit-growing industry.
Adopt fruit through yeast fermentation brewed fruit wine and production Fruit brandy in China, except that minority fruit such as grape wine and grape wine brandy, a lot of fruit also come out so far because of problems such as production technology can't solve.Current fruit vinegar production majority is that fruit juice direct fermentation or fruit juice allotment form, and fruit vinasse after the employing distillation brandy and pressed marc are done fruit vinegar and do not appeared in the newspapers as yet.
Summary of the invention
The object of the invention is to provide a kind of comprehensive utilization fruit resource, and fruit juice is made dry type, half-dry type, sweet type fruit wine through yeast fermentation; Fruit brandy is made in distillation at the bottom of utilizing fermentation back wine; The method that fruit vinasse after the utilization distillation and pressed marc are made fruit vinegar.
The object of the present invention is achieved like this: the characteristics according to fruit itself adopt following complete processing:
(1) fruit wine (dry type, half-dry type, sweet type fruit wine)
(1) cleans: with peeling and corning of fruits, shell or stoning, needn't remove the peel, shell, the fruit such as the pineapple of stoning clean through fruit washing machine;
(2) squeezing: will squeeze the juice with squeezing machine through above-mentioned processing pulp;
(3) heavy clear: the fruit juice after the squeezing, in the ratio adding polygalacturonase of 2-3g/l; Ratio in 50-80ppm/l adds SO
2By adding finings behind the lab scale by a certain percentage, clarify then about 2-3 days;
(4) filter: the fruit juice after will clarifying filters again:
(5) batching: the fruit juice after the clarification is sent into fermentor tank after filtration, and adjusting the fruit juice pol with sucrose is 150g/l, Ensure Liquid salt: ammonium sulfate 1.5g/l, vitamins B
10.06g/l the ratio in 1.5-2g/l adds the fruit wine active dry yeast simultaneously;
(6) fermentation: leavening temperature is controlled at about 15-16 ℃, when pol is reduced to 70-80g/l, replenishes sucrose (the sucrose addition must guarantee to ferment afterwards, and the wine degree reaches 12 °), reduces to below the 4g/l when pol, stops fermentation, fermentation time 7-10 days;
(6) heavy clear: as after fermentation is finished, to add finings clarification about 3-4 days by a certain percentage, get supernatant liquor and carry out coarse filtration, be used to distill brandy at the bottom of the wine.
(7) work in-process: the fermenting-ripening liquid after the coarse filtration is dry-type fruit wine through the essence filter; The fruit juice that adds after clarification is adjusted pol, is half-dry type fruit wine or sweet type fruit wine through the smart filter of fine filting machine;
(8) finished product: the fruit wine after the essence filter is stored more than half a year with oak barrel, be finished product fruit wine through the smart filter of fine filting machine during can.
(2) fruit brandy
(1) distillation: after above-mentioned fermentation finished at the bottom of the isolated wine, through second distillation, the stage extraction distillate.Fruit liquid vinasse control wine degree is that 5-6% is used to cook vinegar during distillation;
(2) finished product: the distillate that will distill stage extraction is stored more than half a year with oak barrel respectively, blends smart filter during can and is the finished product fruit brandy.
(3) fruit vinegar
(1) batching: fruit liquid vinasse, the pomace that will contain wine degree 5-6% (need be joined stopping composition such as a small amount of chaff, shell or wheat skin than heavy-gravity pomace such as orange slag, loose pomace does not need packing), (this acetify jar is awl bottom stainless steel jar to put into the acetify jar, put a pertusate plectane between the awl end and circular tank, be used for pomace and awl end liquid vinasse are separated, be to put pomace on the plectane), pomace and fruit vinasse ratio are about 3: 1.
(2) acetify; Insert the acetic bacteria enlarged culturing mother liquor of pomace amount about 10%, controlled temperature 30-32 ℃ is carried out acetic fermentation, every day with pump with jar at the bottom of acetic acid fermentation liquid pump into tank deck, spray about half an hour, to increase the oxygen that contains in the fermented liquid; The about 3-4 of fermentation time days,, when acidity reaches 5-6%, take out fermenting-ripening vinegar when the wine degree is 0 °;
(3) Secondary Fermentation: add the fruit vinasse again and ferment (needn't add acetic bacteria enlarged culturing liquid more for the second time and in the later acetic fermentation), fermentation condition is the same;
(4) heavy clear: as to add certain proportion finings clarification 2-3 days, be fruit vinegar after filtration;
(5) finished product: the fruit vinegar after will filtering was stored in the oak barrel more than half a year, and through the essence filter, sterilization 30 minutes under 60-80 ℃ of temperature is the finished product fruit vinegar after the can.
Owing to take above-mentioned complete processing, the present invention has following typical advantages:
(1) owing to adopt distillation cognac at the bottom of the wine, utilize fruit vinasse and pomace to cook vinegar, reduce wine at the bottom of, vinasse, pomace emission loss, reduce cost, reduce and pollute, realize the fruit comprehensive utilization, a fruit produces multiple product.
(2) process characteristic of the present invention is: low temperature liquid submerged fermentation in the fruit wine active dry yeast is adopted in fruit wine production, adds nutrition such as ammonium sulfate and VITMAIN B1, promotes yeast fermentation, shortens fermentation period.Through second distillation, segmentation is got distillate and is stored in the oak barrel, blends then to form at the bottom of the wine of Fruit brandy usefulness wine fermentation postprecipitation.Fruit vinegar adopts pomace as weighting material, not only utilizes nutrition in the pomace, and can cease the enough acetic bacterias of sacrificial accumulation, shortens fermentation period; Adopt fruit vinasse fermented vinegar, not only concentrated the nutrition behind the wine fermentation, improve the fruit vinegar nutritive value, and increased mellow sense.
(3) owing to adopt fruit juice direct fermentation to produce fruit wine, fruit vinegar, therefore, not only kept the most of effectively nutritive ingredient of fruit, as amino acid, VITAMIN, mineral substance, organic acid etc., and the trace flavor component that produces in the fermentation, and the fragrance and the local flavor of original fruit have been kept.
(4) utilize fruit to produce fruit wine, fruit vinegar, Fruit brandy, not only can adjust market alcohol product structure, fill up the market product vacancy, can solve orchard worker's fruit marketing channel simultaneously, promote the development of fruit-growing industry.
Description of drawings
The invention will be further described below in conjunction with specific embodiment for accompanying drawing.
Fig. 1 is a working method schema of the present invention.
Embodiment
Embodiment 1, selects for use pineapple as raw material
(1) pineapple wine
(1) pineapple is cleaned with fruit washing machine, squeezing machine is squeezed the juice;
(2) ratio in 2g/l adds polygalacturonase in the fruit juice; Ratio in 50ppm/l adds SO
2,, clarify then about 2 days by adding finings behind the lab scale by a certain percentage;
(3) go into fermentor tank after the filtration, the adjustment pol is 150g/l, Ensure Liquid salt: ammonium sulfate 1.5g/l, vitamins B
10.06g/l the ratio in 1.5g/l adds the fruit wine active dry yeast simultaneously;
(4) leavening temperature control is 15-16 ℃, when pol is reduced to 70～80g/l, replenishes sucrose, continues fermentation, fermentation time 7～10 days;
(5) add finings clarification 3 days, get the supernatant liquor coarse filtration, be dry-type fruit wine with the smart filter of fine filting machine again; Adjust pol with fruit juice, be half-dry type fruit wine or sweet type fruit wine after the smart filter;
(6) store more than half a year with oak barrel, canned before smart again filter, be finished product fruit wine.
(2) pineapple cognac
To carry out second distillation at the bottom of the wine, the stage extraction distillate is stored more than half a year with oak barrel, blends when canned, and smart again filter is finished product pineapple cognac.
(3) pineapple fruit vinegar
(1) the poor pineapple bran that reaches of pineapple that will contain wine degree 5～6% is put into the acetify jar.Pineapple bran and pineapple vinasse ratio are 3: 1.
(2) insert pomace and measure 10% left and right sides acetic bacteria enlarged culturing mother liquor, controlled temperature carries out acetic fermentation for 30～32 °.
(3) every day with pump with jar at the bottom of acetic acid fermentation liquid pump into tank deck spray about half an hour.
(4) fermentation time is about 3～4 days, takes out fermenting-ripening vinegar.
(5) add finings clarification 3 days, filter with filter.
(6) will filter the back fruit vinegar and be stored in the oak barrel more than half a year, through the essence filter, canned after sterilization 30 minutes under 60～80 ℃ of temperature, be finished product pineapple fruit vinegar.
Embodiment 2 (orange)
(1) orange fruit wine
(1) orange peel removing is squeezed the juice the meat squeezing machine of orange
(2) the same pineapple wine of following steps
(2) orange cognac
Step is with the pineapple cognac.
(3) orange vinegar
(1) the poor orange slag (orange slag need be allocated 15% chaff, shell or wheat skin into) that reaches of orange that will contain wine degree 5～6% is put into the acetify cylinder.Orange slag and orange vinasse ratio are 3: 1.
(2) the same pineapple wine of following steps.
More than be the embodiment of two kinds of fruit of the present invention, but be not limited to above two kinds of fruit.
Claims (4)
1, the method for a kind of brewed fruit wine, fruit vinegar, Fruit brandy is characterized in that: be that fruit juice is made dry type, half-dry type, sweet type fruit wine through yeast fermentation; Fruit brandy is made in distillation at the bottom of utilizing fermentation back wine; The method that fruit vinasse after the utilization distillation and pressed marc are made fruit vinegar.
2, the method for a kind of brewed fruit wine according to claim 1, fruit vinegar, Fruit brandy is characterized in that: adopt following complete processing to produce fruit wine:
(1) cleans: with peeling and corning of fruits, shell or stoning, needn't remove the peel, shell, the fruit such as the pineapple of stoning clean through fruit washing machine;
(2) squeezing: will squeeze the juice with squeezing machine through above-mentioned processing pulp;
(3) heavy clear: the fruit juice after the squeezing, in the ratio adding polygalacturonase of 2-3g/l; Ratio in 50-80ppm/l adds SO
2Behind lab scale, add finings, clarify then about 2-3 days;
(4) filter: the fruit juice after will clarifying filters again:
(5) batching: the fruit juice after the clarification is sent into fermentor tank after filtration, and adjusting the fruit juice pol with sucrose is 150g/l, Ensure Liquid salt: ammonium sulfate 1.5g/l, vitamins B
10.06g/l the ratio in 1.5-2g/l adds the fruit wine active dry yeast simultaneously;
(6) fermentation: leavening temperature is controlled at about 15-16 ℃, when pol is reduced to 70-80g/l, replenishes sucrose, reduces to below the 4g/l when pol, stops fermentation, fermentation time 7-10 days;
(7) heavy clear: as after fermentation is finished,, to get supernatant liquor and carry out coarse filtration, be used to distill brandy at the bottom of the wine by adding finings clarification about 3-4 days;
(8) work in-process: the fermenting-ripening liquid after the coarse filtration is dry-type fruit wine through the essence filter; The fruit juice that adds after clarification is adjusted pol, is half-dry type fruit wine or sweet type fruit wine through the smart filter of fine filting machine;
(9) finished product: the fruit wine after the essence filter is stored more than half a year with oak barrel, be finished product fruit wine through the smart filter of fine filting machine during can.
3, the method for a kind of brewed fruit wine according to claim 1 and 2, fruit vinegar, Fruit brandy is characterized in that: adopt following technology to produce Fruit brandy:
(1) distillation: above-mentioned fermentation finished at the bottom of the isolated wine in back, through second distillation, the stage extraction distillate, to control the wine degree be that 5-6% is used to cook vinegar to fruit liquid vinasse during distillation;
(2) finished product: the distillate that will distill stage extraction is stored more than half a year with oak barrel respectively, blends smart filter during can and is the finished product fruit brandy.
4, the method for a kind of brewed fruit wine according to claim 1 and 2, fruit vinegar, Fruit brandy is characterized in that: adopt following technology to produce fruit vinegar:
(1) batching: fruit liquid vinasse, the pomace that will contain wine degree 5-6% (need be joined stopping composition such as a small amount of chaff, shell or wheat skin than heavy-gravity pomace such as orange slag, loose pomace does not need packing), (this acetify jar is awl bottom stainless steel jar to put into the acetify jar, put a pertusate plectane between the awl end and circular tank, be used for pomace and awl end liquid vinasse are separated, be to put pomace on the plectane), pomace and fruit vinasse ratio are about 3: 1;
(2) acetify; Insert the acetic bacteria enlarged culturing mother liquor of pomace amount about 10%, controlled temperature 30-32 ℃ is carried out acetic fermentation, every day with pump with jar at the bottom of acetic acid fermentation liquid pump into tank deck, spray about half an hour, to increase the oxygen that contains in the fermented liquid; The about 3-4 of fermentation time days,, when acidity reaches 5-6%, take out fermenting-ripening vinegar when the wine degree is 0 °;
(3) Secondary Fermentation: add the fruit vinasse again and ferment (needn't add acetic bacteria enlarged culturing liquid more for the second time and in the later acetic fermentation), fermentation condition is the same;
(4) heavy clear: as to add certain proportion finings clarification 2-3 days, be fruit vinegar after filtration;
(5) finished product: the fruit vinegar after will filtering was stored in the oak barrel more than half a year, and through the essence filter, sterilization 30 minutes under 60-80 ℃ of temperature is the finished product fruit vinegar after the can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031119654A CN1530432A (en) | 2003-03-11 | 2003-03-11 | Brewage of fruit wine, vinegar and brandy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031119654A CN1530432A (en) | 2003-03-11 | 2003-03-11 | Brewage of fruit wine, vinegar and brandy |
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| Publication Number | Publication Date |
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| CN1530432A true CN1530432A (en) | 2004-09-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031119654A Pending CN1530432A (en) | 2003-03-11 | 2003-03-11 | Brewage of fruit wine, vinegar and brandy |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649274B (en) * | 2009-06-16 | 2011-08-10 | 叶长东 | Method for brewing longan Chinese-wolfberry brandy |
| CN102250717A (en) * | 2011-06-15 | 2011-11-23 | 雷晓明 | Novel method for processing fruit and vegetable by full brewing |
| CN102329710A (en) * | 2011-10-27 | 2012-01-25 | 句容九州桑果酒业有限公司 | Process for brewing mulberry distilled liquor |
| CN102649925A (en) * | 2012-03-09 | 2012-08-29 | 云南万兴隆生物科技集团有限公司 | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof |
| CN102690746A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pineapple fermentation |
| CN102839080A (en) * | 2012-09-17 | 2012-12-26 | 广西壮族自治区蚕业技术推广总站 | Mulberry fermentation-distillation compound liquor and preparation method thereof |
| CN103160403A (en) * | 2011-12-12 | 2013-06-19 | 贵州大学 | Production method for blueberry brandy |
| CN103468559A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
| CN103627616A (en) * | 2013-08-29 | 2014-03-12 | 覃志友 | Brewing method for mulberry vinegar from vinasse of primary mulberry pulp |
| CN105039085A (en) * | 2015-08-24 | 2015-11-11 | 陕西富四方柿业有限公司 | Method for brewing persimmon brandy |
| CN105647776A (en) * | 2016-04-13 | 2016-06-08 | 张新义 | Method for preparing vinegar from kiwi fruit wine |
| CN105907600A (en) * | 2016-07-01 | 2016-08-31 | 御良源实业有限公司 | Brewage technique of wheat fermented vinegar |
| CN106350359A (en) * | 2016-08-31 | 2017-01-25 | 御良源实业有限公司 | Process for brewing wine and brewing vinegar by extracting gluten from wheat flour |
| CN106434257A (en) * | 2016-09-29 | 2017-02-22 | 陕西科技大学 | Joint production method for brandy and fruit vinegar |
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
| CN107312697A (en) * | 2017-07-28 | 2017-11-03 | 湖南源绿科技有限公司 | A kind of cereal Nectar wine and preparation method thereof |
| CN107699459A (en) * | 2017-11-17 | 2018-02-16 | 江苏恒顺醋业股份有限公司 | A kind of brewing method of high nutritive value flavored type health-care vinegar |
| CN108018148A (en) * | 2018-01-30 | 2018-05-11 | 崇义富百乐发展有限公司 | A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments |
| CN108315200A (en) * | 2018-01-04 | 2018-07-24 | 四川缪氏现代农业发展有限公司 | The method for brewing grape vinegar using Table Grape Spirit extraction raffinate |
| CN108841552A (en) * | 2018-07-23 | 2018-11-20 | 陈卓宏 | A kind of Xinhui citrus reticulata brandy and development technology |
| CN112725135A (en) * | 2021-01-21 | 2021-04-30 | 江苏斯佳贝酒庄有限公司 | Method for producing strawberry fruit vinegar by utilizing strawberry vinasse |
| CN114940932A (en) * | 2022-06-02 | 2022-08-26 | 湖北省丹江口武当生物工程有限公司 | Brewing process and equipment for beverage with bouquet flavor |
| CN116024065A (en) * | 2023-02-08 | 2023-04-28 | 溜溜果园集团股份有限公司 | Production process of soaked plum wine |
-
2003
- 2003-03-11 CN CNA031119654A patent/CN1530432A/en active Pending
Cited By (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649274B (en) * | 2009-06-16 | 2011-08-10 | 叶长东 | Method for brewing longan Chinese-wolfberry brandy |
| CN102250717B (en) * | 2011-06-15 | 2013-04-03 | 雷晓明 | Novel method for processing fruit and vegetable by full brewing |
| CN102250717A (en) * | 2011-06-15 | 2011-11-23 | 雷晓明 | Novel method for processing fruit and vegetable by full brewing |
| CN102329710A (en) * | 2011-10-27 | 2012-01-25 | 句容九州桑果酒业有限公司 | Process for brewing mulberry distilled liquor |
| CN103160403A (en) * | 2011-12-12 | 2013-06-19 | 贵州大学 | Production method for blueberry brandy |
| CN102649925A (en) * | 2012-03-09 | 2012-08-29 | 云南万兴隆生物科技集团有限公司 | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof |
| CN102649925B (en) * | 2012-03-09 | 2013-05-01 | 云南万兴隆生物科技集团有限公司 | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof |
| CN102690746A (en) * | 2012-06-25 | 2012-09-26 | 苏州百趣食品有限公司 | Method for producing fruit wine by utilizing pineapple fermentation |
| CN102839080A (en) * | 2012-09-17 | 2012-12-26 | 广西壮族自治区蚕业技术推广总站 | Mulberry fermentation-distillation compound liquor and preparation method thereof |
| CN103627616A (en) * | 2013-08-29 | 2014-03-12 | 覃志友 | Brewing method for mulberry vinegar from vinasse of primary mulberry pulp |
| CN103468559A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
| CN103468559B (en) * | 2013-09-09 | 2015-02-04 | 江苏恒顺醋业股份有限公司 | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method |
| CN105039085A (en) * | 2015-08-24 | 2015-11-11 | 陕西富四方柿业有限公司 | Method for brewing persimmon brandy |
| CN105647776A (en) * | 2016-04-13 | 2016-06-08 | 张新义 | Method for preparing vinegar from kiwi fruit wine |
| CN105907600A (en) * | 2016-07-01 | 2016-08-31 | 御良源实业有限公司 | Brewage technique of wheat fermented vinegar |
| CN106350359A (en) * | 2016-08-31 | 2017-01-25 | 御良源实业有限公司 | Process for brewing wine and brewing vinegar by extracting gluten from wheat flour |
| CN106434257A (en) * | 2016-09-29 | 2017-02-22 | 陕西科技大学 | Joint production method for brandy and fruit vinegar |
| CN106947662B (en) * | 2017-05-02 | 2020-10-27 | 广东巴伦比酒业有限公司 | Fermented phyllanthus emblica fruit wine and fruit vinegar and production method thereof |
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
| CN107312697A (en) * | 2017-07-28 | 2017-11-03 | 湖南源绿科技有限公司 | A kind of cereal Nectar wine and preparation method thereof |
| CN107699459A (en) * | 2017-11-17 | 2018-02-16 | 江苏恒顺醋业股份有限公司 | A kind of brewing method of high nutritive value flavored type health-care vinegar |
| CN107699459B (en) * | 2017-11-17 | 2021-06-04 | 江苏恒顺醋业股份有限公司 | Brewing method of aroma-enhanced health vinegar with high nutritional value |
| CN108315200A (en) * | 2018-01-04 | 2018-07-24 | 四川缪氏现代农业发展有限公司 | The method for brewing grape vinegar using Table Grape Spirit extraction raffinate |
| CN108018148A (en) * | 2018-01-30 | 2018-05-11 | 崇义富百乐发展有限公司 | A kind of deep working method of the preparation and fruit wine of the fruit drink that ferments |
| CN108841552A (en) * | 2018-07-23 | 2018-11-20 | 陈卓宏 | A kind of Xinhui citrus reticulata brandy and development technology |
| CN112725135A (en) * | 2021-01-21 | 2021-04-30 | 江苏斯佳贝酒庄有限公司 | Method for producing strawberry fruit vinegar by utilizing strawberry vinasse |
| CN114940932A (en) * | 2022-06-02 | 2022-08-26 | 湖北省丹江口武当生物工程有限公司 | Brewing process and equipment for beverage with bouquet flavor |
| CN114940932B (en) * | 2022-06-02 | 2024-01-12 | 湖北省丹江口武当生物工程有限公司 | Brewing process and equipment for bouquet flavor beverage |
| CN116024065A (en) * | 2023-02-08 | 2023-04-28 | 溜溜果园集团股份有限公司 | Production process of soaked plum wine |
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