CN1724629A - Preparation method of series pomegranate wine - Google Patents
Preparation method of series pomegranate wine Download PDFInfo
- Publication number
- CN1724629A CN1724629A CN 200510042889 CN200510042889A CN1724629A CN 1724629 A CN1724629 A CN 1724629A CN 200510042889 CN200510042889 CN 200510042889 CN 200510042889 A CN200510042889 A CN 200510042889A CN 1724629 A CN1724629 A CN 1724629A
- Authority
- CN
- China
- Prior art keywords
- wine
- pomegranate
- pomegranate wine
- fermentation
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention supplies a method to brew a series of pomegranate wine that is pure nature, no pollution and has unique alimentation and health protection function. It adopts high active wine use yeast, directly adds into the mixture of pomegranate juice and honey for fermenting. The wine is abundant in alimentation, no pollution and has good taste.
Description
Technical field
The present invention relates to a kind of is the method for feedstock production series pomegranate wine with the Sucus Granati.
Background technology
Pomegranate is Punicaceae (Punicacaac) Punica (Punica) plant.Having only a cultivar is pomegranate.There are a kind of wild species in India, does not have cultivation and is worth.Pomegranate is at the cultivation history in existing more than 2000 year of China.Distribution is on both sides of the Changjiang River all arranged, wherein can manage with Zaozhuang, Shandong, Sichuan, ground such as Lintong, Mengzi, Yunnan, Qiaojia County, the little Huaiyuan of peace are the production area of China pomegranate, and cultivated area is wider.The pomegranate of Lintong District, Xi'an, Shaanxi, well-known especially both at home and abroad, the pomegranate garden of Emperor Qin's Mausoleum of Yellow Emperor is the beautiful view together on the travelling route especially." May pomegranate flowers are in full bloom, August, pomegranate told pearl ", ten thousand mu of pomegranate gardens in Lintong have incorporated the history of pomegranate in the civilization of the Chinese nation.
Pomegranate fruit is beautiful in colour, good looking appearance, and seed is sparkling and crystal-clear, delicious succulence is rich in nutrition, and pomegranate fruit includes moisture 79%, carbohydrate 17%, robust fibre 2.5% also contains oxysuccinic acid, needed by human mineral elements such as citric acid, the matter of trampling on, protein and calcium, phosphorus, iron, potassium, sodium, pomegranate Sucus Mali pumilae content accounts for the 40%-61% of fruit weight, the fruit juice soluble solid content is 15%-17%, contains vitamins C 11mg approximately in every 100g pulp, is up to 24.7mg.Fresh fruit sweet and sour taste, Normal juice can be made into senior refreshment drink and senior fruit wine.The existing many enterprises of pomegranate wine of blending with Sucus Granati and edible ethanol produce, but mouthfeel is relatively poor.Chinese patent CN1483800A, open day on March 24th, 2004, denomination of invention " a kind of pomegranate wine and preparation method thereof " record with tradition convert the wine method collude to or make with conventional wine-making technology, document Investigation shows, do not see at present and adopt common marketable high activity wine uses yeast fungus, after the domestication activation, directly insert the bibliographical information of Sucus Granati and honey mixed solution fermentation.
Summary of the invention
The purpose of this invention is to provide a kind of pure natural of brewageing with liquid fermentation technology, pollution-free, have the serial pomegranate wine of unique health protection effect.
Preparation method of the present invention may further comprise the steps:
(1) with Sucus Granati, honey or white sugar, pure water is inserted through in the fermentation of the stainless steel behind the 110-120 ℃ of high-temperature sterilization 30mim slack tank, is configured to pomegranate wine fermentation liquid, fully stirs evenly, and heats to 60-80 ℃, and temperature control 30mim is cooled to 30-34 ℃ then;
The high reactivity wine uses yeast fungus liquid that (2) will activate in advance pumps in the pomegranate wine fermentation jar, stirs evenly, and stirs once every the logical oxygen of 40-60mim vacuum, stops logical oxygen after general 48 hours, keeps 27-34 ℃ of constant temperature, enters yeast phase;
(3) from feeding intake back the 3rd day, every 30-48 hour, get pomegranate wine fermentation liquid 500ml in the fermentor tank, carry out ethanol content, the monitoring of total sugar content, three indexs of total acid content, when treating ethanol content than low 2% (V/V) of desired product target, cool the temperature to 16-18 ℃, delay to produce the time of alcohol, when treating that ethanol content surpasses re-set target 1% (V/V), stop fermentation, the temperature remains within the normal range;
(4) the pomegranate wine after the fermentation ends is filtered with silicon emperor soil plate filter, the pomegranate wine after the filtration pumps into the stainless cylinder of steel of deepfreeze of the bacterium of going out, leaves standstill 3 days at 0-3 ℃, after 4 days temperature is controlled at 3-5 ℃;
(5) the pomegranate wine through deepfreeze pumps in the stainless cylinder of steel of another bacterium of going out again, is heated to 50-60 ℃, keeps 35-50mim, reduces to normal temperature again, leaves standstill 7 days;
(6) the pomegranate wine of deepfreeze is filled into silicon bentonite flame filter press essence in the stainless steel basin of the bacterium of going out and stores, be finished product pomegranate wine.
Wherein high reactivity wine uses yeast fungus liquid constitutes (weight part) by following component:
Marketable high activity wine uses yeast fungus 1-2 part
Pure water 80-90 part
Honey 10-20 part.
The marketable high activity wine uses yeast fungus directly pumps in the pomegranate wine fermentation jar when being in animated period after No. 1, No. 2 seeding tanks are tamed, enlarged, cultivate and uses.
The difference of pomegranate drinks type is decided by total sugar content (with glucose meter) g/l, leading indicator: sweet type pomegranate wine, and total sugar content 60-80g/l, semi-sweet pomegranate wine, total sugar content 40-50g/l is below the dry type pomegranate wine total sugar content 40g/l.
With the pomegranate wine of the method for the invention preparation, to measure through the Xibei Univ. of Agricultural ﹠ Forest Science ﹠ Technology experimental center, Analysis of Nutritional the results are shown in Table 1, table 2, table 3.
Table 1 pomegranate wine micronutrient levels table with test results (%. μ g/ml)
| The sample title | Potassium (K) % | Sodium (Na) μ g/ml | Calcium (Ca) μ g/ml | Magnesium (mg) μ g/ml | Copper (Cu) μ g/ml | Zinc (Zn) μ g/ml |
| Pomegranate wine | 0.23 | 330.00 | 63.00 | 39.00 | 0.26 | 1.86 |
| Iron (Fe) | Manganese (Mn) | Phosphorus (P) | Selenium (Se) | |||
| 9.40 | 1.57 | 8.41×10 -3 | 0.009 |
Nutrition assay in the table 2 pomegranate wine
| Title | Vb1 mg/100ml | Vb2 mg/100ml | The total E mg/100ml of V | Total reducing sugar % | Total acid % | Fructose % | Alcohol V/V |
| Content | 0.0098 | 0.012 | 0.02803 | 6.2 | 0.53 | 2.3 | 10.6 |
The amino acid component content is analyzed (%. μ g/ml) in the table 3 pomegranate wine
| Amino acid | Content mg/100ml | Amino acid | Content mg/100ml |
| Aspartic acid (ASP) | 1.17 | Methionine(Met) (Met) | 0.0823 |
| Threonine (Thr) | 0.3876 | Isoleucine (Lieu) | 0.1623 |
| Serine (Ser) | 0.3563 | Leucine (Len) | 0.1689 |
| L-glutamic acid (Glu) | 0.6163 | Tyrosine (Tyr) | 0.6526 |
| Proline(Pro) (Pro) | 1.86 | Phenylalanine (Phe) | 0.2464 |
| Glycine (Gly) | 0.2163 | Methionin (Lys) | 0.09468 |
| L-Ala (Ala) | 0.8792 | Histidine (His) | 0.0532 |
| Gelucystine (Cys) | 0.0832 | Arginine (Arg) | 0.1455 |
| Xie Ansuan (Val) | 0.2075 | Tryptophane (Try) | 0.2859 |
Nutritious, pollution-free, wide in variety with the pomegranate wine that the inventive method is produced, mouthfeel is good.
Specific embodiment
Embodiment 1
The sweet type 8% of high-quality (V/V) pomegranate wine component constitutes:
100 parts of honey 0-15 of pure Sucus Granati part
The preparation method:
(1) Sucus Granati, honey are inserted through in the fermentation of the stainless steel behind the 110-120 ℃ of high-temperature sterilization 30mim slack tank, be configured to pomegranate wine fermentation liquid, fully stir evenly, heat to 60-80 ℃, temperature control 30mim is cooled to 30-34 ℃ then;
The high reactivity wine uses yeast fungus liquid that (2) will activate in advance pumps in the pomegranate wine fermentation jar, stirs evenly, and stirs once every the logical oxygen of 40-60mim vacuum, stops logical oxygen after general 48 hours, keeps 27-34 ℃ of constant temperature, enters yeast phase;
(3) from feeding intake back the 3rd day, every 30-48 hour, get pomegranate wine fermentation liquid 500ml in the fermentor tank, carry out ethanol content, the monitoring of total sugar content, three indexs of total acid content, when treating that ethanol content is 6% (V/V), cool the temperature to 16-18 ℃, delay to produce the time of alcohol, when treating that ethanol content surpasses 9% (V/V), stop fermentation, the temperature remains within the normal range;
(4) the pomegranate wine after the fermentation ends is filtered with silicon emperor soil plate filter, the pomegranate wine after the filtration pumps into the stainless cylinder of steel of deepfreeze of the bacterium of going out, leaves standstill 3 days at 0-3 ℃, after 4 days temperature is controlled at 3-5 ℃;
(5) the pomegranate wine through deepfreeze pumps in the stainless cylinder of steel of another bacterium of going out again, is heated to 50-60 ℃, keeps 35-50mim, reduces to normal temperature again, leaves standstill 7 days;
(6) the pomegranate wine of deepfreeze is filled into silicon bentonite flame filter press essence in the stainless steel basin of the bacterium of going out and stores, be finished product pomegranate wine.
Wherein high reactivity wine uses yeast fungus liquid is made of following component:
1 part of marketable high activity wine uses yeast fungus
85 parts of pure water
15 parts of honey.
The marketable high activity wine uses yeast fungus directly pumps in the pomegranate wine fermentation jar when being in animated period after No. 1, No. 2 seeding tanks are tamed, enlarged, cultivate and uses.
Embodiment 2
The sweet type 10% of high-quality (V/V) pomegranate wine component constitutes:
100 parts of honey 15-18 of pure Sucus Granati part
The preparation method:
(1) Sucus Granati, honey are inserted through in the fermentation of the stainless steel behind the 120 ℃ of high-temperature sterilization 30mim slack tank, be configured to pomegranate wine fermentation liquid, fully stir evenly, heat to 80 ℃, temperature control 30mim is cooled to 34 ℃ then;
The high reactivity wine uses yeast fungus liquid that (2) will activate in advance pumps in the pomegranate wine fermentation jar, stirs evenly, and stirs once every the logical oxygen of 40-60mim vacuum, stops logical oxygen after general 48 hours, keeps 27-34 ℃ of constant temperature, enters yeast phase;
(3) from feeding intake back the 3rd day, every 30-48 hour, get pomegranate wine fermentation liquid 500ml in the fermentor tank, carry out ethanol content, the monitoring of total sugar content, three indexs of total acid content, when ethanol content reaches 10% (V/V), be cooled to 16-18 ℃ immediately, when ethanol content reaches 10.5% (V/V)-11% (V/V), stop fermentation, after waiting operation to handle after filtration, ethanol content be 9.8% (V/V)-10.6% (V/V) phase tolerace positive and negative be 1% (V/V);
(4) the pomegranate wine after the fermentation ends is filtered with silicon emperor soil plate filter, the pomegranate wine after the filtration pumps into the stainless cylinder of steel of deepfreeze of the bacterium of going out, leaves standstill 3 days at 0-3 ℃, after 4 days temperature is controlled at 3-5 ℃;
(5) the pomegranate wine through deepfreeze pumps in the stainless cylinder of steel of another bacterium of going out again, is heated to 50-60 ℃, keeps 35-50mim, reduces to normal temperature again, leaves standstill 7 days;
(6) the pomegranate wine of deepfreeze is filled into silicon bentonite flame filter press essence in the stainless steel basin of the bacterium of going out and stores, be finished product pomegranate wine.
Wherein high reactivity wine uses yeast fungus liquid is made of following component:
2 parts of marketable high activity wine uses yeast fungus
90 parts of pure water
20 parts of honey.
The marketable high activity wine uses yeast fungus directly pumps in the pomegranate wine fermentation jar when being in animated period after No. 1, No. 2 seeding tanks are tamed, enlarged, cultivate and uses.
Embodiment 3
The sweet type 12% of high-quality (V/V) pomegranate wine component constitutes:
100 parts of honey 18-21 of pure Sucus Granati part
Preparation method: with embodiment 1.
Embodiment 4
The sweet type 16% of high-quality (V/V) pomegranate wine component constitutes:
100 parts of honey 23-26 of pure Sucus Granati part
Preparation method: with embodiment 1.
Embodiment 5
High-quality semi-sweet 10% (V/V) pomegranate wine component constitutes:
100 parts of honey 13-16 of pure Sucus Granati part
Preparation method: with embodiment 1.
Embodiment 6
High-quality semi-sweet 12% (V/V) pomegranate wine component constitutes:
100 parts of honey 17-19 of pure Sucus Granati part
Preparation method: with embodiment 1.
Embodiment 7
High-quality semi-sweet 16% (V/V) pomegranate wine component constitutes:
100 parts of honey 22-24 of pure Sucus Granati part
Preparation method: with embodiment 1.
Embodiment 8
High-quality dry type 16% (V/V) pomegranate wine component constitutes:
100 parts of honey of pure Sucus Granati (or white sugar) 21-23 part
Preparation method: with embodiment 1.
Embodiment 9
Common pomegranate wine component constitutes:
Sucus Granati 30-80 part honey 30-30 part pure water 30-70 part
The preparation method:
(1) Sucus Granati, honey and pure water are inserted through in the fermentation of the stainless steel behind the 120 ℃ of high-temperature sterilization 30mim slack tank, be configured to pomegranate wine fermentation liquid, fully stir evenly, heat to 80 ℃, temperature control 30mim is cooled to 34 ℃ then;
The high reactivity wine uses yeast fungus liquid that (2) will activate in advance pumps in the pomegranate wine fermentation jar, stirs evenly, and stirs once every the logical oxygen of 40-60mim vacuum, stops logical oxygen after general 48 hours, keeps 27-34 ℃ of constant temperature, enters yeast phase;
(3) from feeding intake back the 3rd day, every 30-48 hour, get pomegranate wine fermentation liquid 500ml in the fermentor tank, carry out ethanol content, the monitoring of total sugar content, three indexs of total acid content, when treating ethanol content than low 2% (V/V) of desired product target, cool the temperature to 16-18 ℃, delay to produce the time of alcohol, when treating that ethanol content surpasses re-set target 1% (V/V), stop fermentation, the temperature remains within the normal range;
(4) the pomegranate wine after the fermentation ends is filtered with silicon emperor soil plate filter, the pomegranate wine after the filtration pumps into the stainless cylinder of steel of deepfreeze of the bacterium of going out, leaves standstill 3 days at 0-3 ℃, after 4 days temperature is controlled at 3-5 ℃;
(5) the pomegranate wine through deepfreeze pumps in the stainless cylinder of steel of another bacterium of going out again, is heated to 50-60 ℃, keeps 35-50mim, reduces to normal temperature again, leaves standstill 7 days;
(6) the pomegranate wine of deepfreeze is filled into silicon bentonite flame filter press essence in the stainless steel basin of the bacterium of going out and stores, be finished product pomegranate wine.
Wherein high reactivity wine uses yeast fungus liquid is made of following component:
1 part of marketable high activity wine uses yeast fungus
80 parts of pure water
10 parts of honey.
The marketable high activity wine uses yeast fungus directly pumps in the pomegranate wine fermentation jar when being in animated period after No. 1, No. 2 seeding tanks are tamed, enlarged, cultivate and uses.
Claims (4)
1, a kind of preparation method of serial pomegranate wine is characterized in that preparing according to the following steps:
(1) with Sucus Granati, honey or white sugar, pure water is inserted through in the fermentation of the stainless steel behind the 110-120 ℃ of high-temperature sterilization 30mim slack tank, is configured to pomegranate wine fermentation liquid, fully stirs evenly, and heats to 60-80 ℃, and temperature control 30mim is cooled to 30-34 ℃ then;
The high reactivity wine uses yeast fungus liquid that (2) will activate in advance pumps in the pomegranate wine fermentation jar, stirs evenly, and stirs once every the logical oxygen of 40-60mim vacuum, stops logical oxygen after general 48 hours, keeps 27-34 ℃ of constant temperature, enters yeast phase;
(3) from feeding intake back the 3rd day, every 30-48 hour, get pomegranate wine fermentation liquid 500ml in the fermentor tank, carry out ethanol content, the monitoring of total sugar content, three indexs of total acid content, when treating ethanol content than low 2% (V/V) of desired product target, cool the temperature to 16-18 ℃, delay to produce the time of alcohol, when treating that ethanol content surpasses re-set target 1% (V/V), stop fermentation, the temperature remains within the normal range;
(4) the pomegranate wine after the fermentation ends is filtered with silicon emperor soil plate filter, the pomegranate wine after the filtration pumps into the stainless cylinder of steel of deepfreeze of the bacterium of going out, leaves standstill 3 days in the time of 0-3 ℃, after 4 days temperature is controlled at 3-5 ℃;
(5) the pomegranate wine through deepfreeze pumps in the stainless cylinder of steel of another bacterium of going out again, is heated to 50-60 ℃, keeps 35-50mim, reduces to normal temperature again, leaves standstill 7 days;
(6) the pomegranate wine of deepfreeze is filled into silicon bentonite flame filter press in the stainless steel basin of the bacterium of going out and stores, be finished product pomegranate wine.
2, the preparation method of a kind of serial pomegranate wine as claimed in claim 1 is characterized in that high reactivity wine uses yeast fungus liquid constitutes (weight part) by following component:
Marketable high activity wine uses yeast fungus 1-2 part
Pure water 80-90 part
Honey 10-20 part.
3, the preparation method of a kind of serial pomegranate wine as claimed in claim 2 is characterized in that the marketable high activity wine uses yeast fungus directly pumps in the pomegranate wine fermentation jar when being in animated period after No. 1, No. 2 seeding tanks are tamed, enlarged, cultivate to use.
4, the preparation method of a kind of serial pomegranate wine as claimed in claim 1 is characterized in that adding as required the honey of different amounts or the pomegranate wine that white sugar is prepared into all kinds and the number of degrees in Sucus Granati.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100428890A CN100357420C (en) | 2005-07-04 | 2005-07-04 | Preparation method of series pomegranate wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100428890A CN100357420C (en) | 2005-07-04 | 2005-07-04 | Preparation method of series pomegranate wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1724629A true CN1724629A (en) | 2006-01-25 |
| CN100357420C CN100357420C (en) | 2007-12-26 |
Family
ID=35924259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100428890A Expired - Fee Related CN100357420C (en) | 2005-07-04 | 2005-07-04 | Preparation method of series pomegranate wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100357420C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101624573B (en) * | 2009-06-04 | 2011-02-16 | 新疆农业科学院微生物应用研究所 | Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation |
| CN102102076A (en) * | 2010-12-30 | 2011-06-22 | 山东轻工业学院 | Brewing technology of pomegranate ice wine |
| CN101606737B (en) * | 2009-07-07 | 2012-09-05 | 张建伟 | Pomegranate fermented beverage and preparation method thereof |
| CN104830625A (en) * | 2015-06-01 | 2015-08-12 | 山东穆拉德生物医药科技有限公司 | Preparation method of pomegranate wine |
| CN104862175A (en) * | 2015-05-21 | 2015-08-26 | 秦廷廷 | Health pomegranate wine and preparation method thereof |
| CN106085732A (en) * | 2016-08-29 | 2016-11-09 | 安徽省怀远县亚太石榴酒有限公司 | A kind of preparation method of health preserving pomegranate wine |
| CN108497143A (en) * | 2018-03-15 | 2018-09-07 | 西华大学 | A kind of pomegranate whisky heart chocolate and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2924831C2 (en) * | 1979-06-20 | 1983-01-27 | Mönchthal Spirituosen GmbH, 1000 Berlin | Process for making a sparkling wine-like drink from honey |
| CN1017808B (en) * | 1988-09-21 | 1992-08-12 | 安徽省怀远县酒厂 | Making process of pomegrante wine |
| CN1316502A (en) * | 2001-03-28 | 2001-10-10 | 韩子彪 | Dry ice pomegranate wine and its preparing process |
| CN1219867C (en) * | 2003-07-31 | 2005-09-21 | 山东绿宝石榴产品有限公司 | Pomegranate wine and preparation method thereof |
-
2005
- 2005-07-04 CN CNB2005100428890A patent/CN100357420C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101624573B (en) * | 2009-06-04 | 2011-02-16 | 新疆农业科学院微生物应用研究所 | Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation |
| CN101606737B (en) * | 2009-07-07 | 2012-09-05 | 张建伟 | Pomegranate fermented beverage and preparation method thereof |
| CN102102076A (en) * | 2010-12-30 | 2011-06-22 | 山东轻工业学院 | Brewing technology of pomegranate ice wine |
| CN104862175A (en) * | 2015-05-21 | 2015-08-26 | 秦廷廷 | Health pomegranate wine and preparation method thereof |
| CN104830625A (en) * | 2015-06-01 | 2015-08-12 | 山东穆拉德生物医药科技有限公司 | Preparation method of pomegranate wine |
| CN106085732A (en) * | 2016-08-29 | 2016-11-09 | 安徽省怀远县亚太石榴酒有限公司 | A kind of preparation method of health preserving pomegranate wine |
| CN108497143A (en) * | 2018-03-15 | 2018-09-07 | 西华大学 | A kind of pomegranate whisky heart chocolate and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100357420C (en) | 2007-12-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN1724629A (en) | Preparation method of series pomegranate wine | |
| CN101880616B (en) | Preparation process of fermented cordyceps health-care yellow wine | |
| CN1308429C (en) | Pawpaw wine and process for preparation | |
| CN106085777A (en) | The method being raw material production No. zero wine of brandy by-product with amur grape | |
| CN111187731A (en) | Biological bottom-improving algae-culturing water quality improving microbial inoculum and preparation method thereof | |
| CN1792280A (en) | Beverage of yellow mallow | |
| CN1786145A (en) | Prunus Humilis bunge fruit vinegar and its production method | |
| KR101198746B1 (en) | Method for preparing fermented liquor containing natural GABA and the fermented liquor made thereof | |
| KR101039381B1 (en) | The fermentated liquor of Spirulina and the mamufacturing method thereof | |
| CN110616122A (en) | Cardamine hupingshanensis selenium-rich yellow wine and production method thereof | |
| KR20120102478A (en) | Functional wine vinegar by using sanmeoruh wine and method for preparing the same and beverage composition comprising sanmeoruh wine vinegar | |
| CN106387917A (en) | Preparation method of antialcoholism product | |
| CN1301325C (en) | Fruit vinegar and brewing method and application thereof | |
| CN1289655C (en) | Cactus wine and its making method | |
| CN1007357B (en) | Production of fermented honey wines | |
| KR20090073264A (en) | Method for producing culture solution of effective micro-organisms using deep sea water and rice or rice bran | |
| CN1199579A (en) | Red rose beverage and its production process | |
| CN100343381C (en) | Method for producing Tuber steudnerae Henryanae health-care wine | |
| CN102994358A (en) | Loquat fruit vinegar and vinegar beverage and brewing method | |
| CN1687440A (en) | Simplified method for extracting a great lot phycocyanin | |
| KR101245930B1 (en) | The manufacturing method of salicornia herbacea vinegar using unpolished rice | |
| CN109439548A (en) | A kind of strengthening porcelain and Preparation method and use that can generate tyrosol and hydroxytyrosol | |
| CN101074412A (en) | Pumpkin wine and its fermentation | |
| CN1928053A (en) | Second fermentation wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20071226 Termination date: 20110704 |