MD814Z - Process for producing kvass - Google Patents
Process for producing kvass Download PDFInfo
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- MD814Z MD814Z MDS20130210A MDS20130210A MD814Z MD 814 Z MD814 Z MD 814Z MD S20130210 A MDS20130210 A MD S20130210A MD S20130210 A MDS20130210 A MD S20130210A MD 814 Z MD814 Z MD 814Z
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- kvass
- sugar
- substances
- concentrate
- dry substances
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- 238000000034 method Methods 0.000 title abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 23
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 13
- 235000008504 concentrate Nutrition 0.000 claims abstract description 13
- 239000012141 concentrate Substances 0.000 claims abstract description 13
- 235000021579 juice concentrates Nutrition 0.000 claims abstract description 13
- 235000020374 simple syrup Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 238000007865 diluting Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 abstract description 10
- 230000004151 fermentation Effects 0.000 abstract description 10
- 244000138286 Sorghum saccharatum Species 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000005352 clarification Methods 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 description 8
- 239000006188 syrup Substances 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 240000000249 Morus alba Species 0.000 description 3
- 235000008708 Morus alba Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- -1 malt hydrocarbons Chemical class 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
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- Confectionery (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, şi anume la un procedeu de fabricare a cvasului. The invention relates to the food industry, namely to a process for manufacturing kvass.
Este cunoscut procedeul de fabricare a cvasului, produs al fermentării alcoolice nefinisate a hidrocarburilor malţului, fabricarea căruia prevede diluarea concentratului de cvas cu apă, fermentarea mustului de cvas cu drojdie, suspendarea fermentării prin răcirea bruscă, cupajarea cu sirop de zahăr şi îmbutelierea [1]. The process of making kvass, a product of unfinished alcoholic fermentation of malt hydrocarbons, is known, the production of which involves diluting the kvass concentrate with water, fermenting the kvass wort with yeast, suspending the fermentation by sudden cooling, blending with sugar syrup and bottling [1].
Conform recepturii la o tonă de cvas se utilizează: According to the recipe, one ton of kvass uses:
zahăr, kg 50,0 concentrat de cvas, kg 29,4 acid acetic, kg 0,0023 drojdii de panificaţie, kg 0,15 apă, L 900.sugar, kg 50.0 kvass concentrate, kg 29.4 acetic acid, kg 0.0023 baker's yeast, kg 0.15 water, L 900.
Cu toate acestea, la temperatură înaltă în reţeaua de comerţ se reia fermentarea cvasului, reducând termenul de depozitare până la o zi, din cauza conţinutului mare de substanţe fermentabile în cvas. However, at high temperatures in the retail chain, kvass fermentation resumes, reducing the storage period to one day, due to the high content of fermentable substances in kvass.
Mai este cunoscut un procedeu de fabricare a cvasului, care prevede prepararea mustului de cvas cu utilizarea concentratului de dud în cantitate de 80…85% din volumul cupajului, împărţirea concentratului de dud în două părţi, diluarea părţii mai mari cu apă, adăugarea siropului de zahăr, adăugarea drojdiei de panificaţie, fermentarea amestecului, răcirea şi limpezirea mustului fermentat, cupajarea amestecului fermentat cu partea de concentrat rămasă şi îmbutelierea [2]. There is also a known process for making kvass, which involves preparing kvass must using mulberry concentrate in an amount of 80…85% of the volume of the blend, dividing the mulberry concentrate into two parts, diluting the larger part with water, adding sugar syrup, adding baker's yeast, fermenting the mixture, cooling and clarifying the fermented must, blending the fermented mixture with the remaining part of the concentrate and bottling [2].
Cvasul obţinut conform acestei tehnologii are gustul, culoarea şi aroma sucului de dud şi nu corespunde cerinţelor pentru cvasul cunoscut cu aromă de malţ de secară. Kvass obtained according to this technology has the taste, color and aroma of mulberry juice and does not meet the requirements for the well-known kvass with the aroma of rye malt.
Scopul invenţiei constă în majorarea termenului de valabilitate a cvasului din contul înlocuirii parţiale a substanţelor fermentabile cu cele nefermentabile şi reducerea cheltuielilor de producţie. The purpose of the invention is to increase the shelf life of kvass by partially replacing fermentable substances with non-fermentable ones and reducing production costs.
Procedeul, conform invenţiei, prevede prepararea mustului de cvas prin diluarea concentratului de cvas cu apă fierbinte, adăugarea a 25% din cantitatea calculată de sirop de zahăr de 65% şi obţinerea mustului cu concentraţia de 3,2% substanţe uscate, adăugarea drojdiei de panificaţie, fermentarea mustului, răcirea şi limpezirea cvasului tânăr, cupajarea cu restul siropului de zahăr, totodată siropul de zahăr este obţinut cu înlocuirea a 30% din cantitatea calculată de substanţe uscate ale zahărului cu substanţe uscate ale concentratului de suc de sorg zaharat, ce conţine 73…75% de substanţe uscate şi 45…50% de substanţe fermentabile. The process, according to the invention, provides for the preparation of kvass must by diluting the kvass concentrate with hot water, adding 25% of the calculated amount of 65% sugar syrup and obtaining the must with a concentration of 3.2% dry substances, adding baker's yeast, fermenting the must, cooling and clarifying the young kvass, blending with the rest of the sugar syrup, at the same time the sugar syrup is obtained by replacing 30% of the calculated amount of dry substances of sugar with dry substances of the sweetened sorghum juice concentrate, which contains 73…75% of dry substances and 45…50% of fermentable substances.
Rezultatul constă în majorarea termenului de valabilitate şi reducerea cheltuielilor de producţie. The result is an increase in shelf life and a reduction in production costs.
Pentru aceasta se propune înlocuirea parţială a zahărului cu concentrat de suc de sorg zaharat cu un conţinut de substanţe uscate de 73…75%, substanţe fermentabile de 45…50%, substanţe nefermentabile de 25…28% [Pârgari E. Sorgul zaharat materie primă naturală pentru produse alimentare. Lucrări ştiinţifice. Universitatea agricolă Iaşi, V. 4, p. 998], obţinut prin presarea tulpinilor de sorg zaharat şi concentrarea sucului. Totodată, pentru a preveni schimbarea gustului cvasului - reducerea dulceţii, înlocuirea zahărului este limitată doar la 30% din cantitatea calculată de substanţe uscate ale zahărului la obţinerea siropului. Pentru prepararea siropului se toarnă apă fierbinte în cazanul de fierbere şi la agitare se adăugă zahăr şi concentrat de suc de sorg şi se fierbe timp de 30 minute până la indicaţia refractometrului de 65%. Apoi siropul se răceşte până la temperatura de 10…20°C şi se păstrează într-un recipient. Pentru prepararea cvasului se diluează concentratul de cvas cu apă la temperatura de 30…35°C, se pasteurizează la temperatura de 75…80°C timp de 30…35 minute, se răceşte până la temperatura de 30…35°C şi se amestecă cu apă până la conţinutul de 2% de substanţe uscate. La amestecul obţinut se adaugă sirop de zahăr şi concentrat de suc de sorg aducând conţinutul de substanţe uscate în cupaj până la 3,2%. Fermentarea cvasului se efectuează cu o suspensie din drojdie de panificaţie presată şi apă 1:2 la temperatura de 25…30°C. Fermentarea este realizată la temperatura de 28…30°C până la conţinutul de substanţe uscate de 2%. Cvasul limpezit şi răcit se separă de precipitat, apoi se cupajează cu restul de sirop de zahăr şi concentrat de suc de sorg până la conţinutul de substanţe uscate de 5,4…5,8% şi aciditatea de 2,0…4,0 cm3 de soluţie de hidroxid de sodiu cu concentraţia de 1,0 mol/dm3 la 100 cm3 cvas. For this, it is proposed to partially replace sugar with sweet sorghum juice concentrate with a dry matter content of 73…75%, fermentable substances of 45…50%, non-fermentable substances of 25…28% [Pârgari E. Sweet sorghum as a natural raw material for food products. Scientific papers. Agricultural University of Iaşi, V. 4, p. 998], obtained by pressing sweet sorghum stalks and concentrating the juice. At the same time, to prevent changing the taste of kvass - reducing sweetness, the replacement of sugar is limited to only 30% of the calculated amount of sugar dry matter when obtaining the syrup. To prepare the syrup, pour hot water into the boiling cauldron and, while stirring, add sugar and sorghum juice concentrate and boil for 30 minutes until the refractometer indicates 65%. Then the syrup is cooled to a temperature of 10…20°C and stored in a container. To prepare kvass, the kvass concentrate is diluted with water at a temperature of 30…35°C, pasteurized at a temperature of 75…80°C for 30…35 minutes, cooled to a temperature of 30…35°C and mixed with water to a dry matter content of 2%. Sugar syrup and sorghum juice concentrate are added to the resulting mixture, bringing the dry matter content in the blend to 3.2%. Kvass fermentation is carried out with a suspension of pressed baker's yeast and water 1:2 at a temperature of 25…30°C. Fermentation is carried out at a temperature of 28…30°C to a dry matter content of 2%. The clarified and cooled kvass is separated from the precipitate, then blended with the rest of the sugar syrup and sorghum juice concentrate until the dry matter content is 5.4…5.8% and the acidity is 2.0…4.0 cm3 of sodium hydroxide solution with a concentration of 1.0 mol/dm3 per 100 cm3 of kvass.
Degustarea efectuată şi analiza fizico-chimică a cvasului obţinut cu adaos de concentrat de suc de sorg zaharat au demonstrat corespunderea acestuia cerinţelor SM 265:2006. Băuturi nealcoolice. Condiţii tehnice generale. Înlocuirea parţială a zahărului cu concentrat de suc de sorg zaharat permite majorarea termenului de valabilitate a cvasului până la 72 ore. The tasting and physicochemical analysis of kvass obtained with the addition of sweetened sorghum juice concentrate demonstrated its compliance with the requirements of SM 265:2006. Non-alcoholic beverages. General technical conditions. Partial replacement of sugar with sweetened sorghum juice concentrate allows increasing the shelf life of kvass up to 72 hours.
Exemplu Example
Conform reţetei la 1 tonă de cvas se foloseşte: According to the recipe, for 1 ton of kvass, you use:
zahăr 50,0 kg concentrat de cvas 30,0 kg.sugar 50.0 kg kvass concentrate 30.0 kg.
La înlocuirea a 30% de substanţe uscate ale zahărului cu substanţe uscate ale concentratului de sorg zaharat, cantitatea de zahăr cu conţinutul de substanţe uscate de 95% este de 50x0,95x0,30=14,4 kg. Cantitatea de concentrat de suc de sorg zaharat, la concentraţia de substanţe uscate de 72% constituie 14,4x100:0,72=20,0 kg. Restul substanţelor uscate ale zahărului după înlocuirea a 30% alcătuieşte 50x0,95-14,4=33,6 kg, restul de zahăr constituie 33,6:0,95=35,0 kg. Astfel pentru fabricarea unei tone de cvas se foloseşte: When replacing 30% of the dry matter of sugar with dry matter of sweet sorghum concentrate, the amount of sugar with a dry matter content of 95% is 50x0.95x0.30=14.4 kg. The amount of sweet sorghum juice concentrate with a dry matter concentration of 72% is 14.4x100:0.72=20.0 kg. The remaining dry matter of sugar after replacing 30% is 50x0.95-14.4=33.6 kg, the remaining sugar is 33.6:0.95=35.0 kg. Thus, for the production of one ton of kvass, the following is used:
concentrat de cvas, kg 29,4 zahăr, kg 35,0 concentrat de suc de sorg, kg 20,0 acid acetic, kg 0,0023 drojdii de panificaţie, kg 0,15 apă, L 900kvass concentrate, kg 29.4 sugar, kg 35.0 sorghum juice concentrate, kg 20.0 acetic acid, kg 0.0023 baker's yeast, kg 0.15 water, L 900
Pentru prepararea siropului într-un cazan de fierbere a siropului se toarnă 35 litri de apă, se încălzeşte până la temperatura de 70°C şi la agitare continuă se adaugă 35 kg de zahăr şi 20,0 kg de concentrat de suc de sorg. Se fierbe timp de 30 minute şi se aduce concentraţia siropului până la 65%, apoi se răceşte până la temperatura de 30°C. Simultan, 29,4 kg de concentrat de cvas se diluează cu apă fierbinte 1:1, se încălzeşte până la temperatura de 75°C şi se pasteurizează timp de 30 minute. Soluţia răcită până la temperatura de 30°C se debitează într-o cuvă de fermentaţie, se amestecă cu apă caldă până la concentraţia de substanţe uscate de 2%. Apoi se adaugă 25% de sirop şi se aduce concentraţia substanţelor uscate în must până la 3,2%. Fermentarea mustului de cvas se realizează cu drojdii de panificaţie prin diluţia pregătită prealabil din 0,15 kg drojdie cu apă la temperatura de 30°C în raport de 1:2. Durata ciclului de fermentare este de 20 ore, totodată concentraţia substanţelor uscate în must s-a redus şi a atins 2%. Mustul de cvas fermentat se răceşte până la temperatura de 0°C, se maturează la această temperatură timp de 12 ore, ceea ce contribuie la sedimentarea drojdiei, limpezirea mustului. Drojdia sedimentată în separatoarele de drojdie se separă de lichid cu ajutorul unui şuber. Cvasul răcit şi limpezit se cupajează cu restul siropului şi se aduce până la un conţinut de substanţe uscate de 5,8%. Cvasul obţinut are următorii indici: To prepare the syrup, pour 35 liters of water into a syrup boiling kettle, heat to 70°C and add 35 kg of sugar and 20.0 kg of sorghum juice concentrate while stirring continuously. Boil for 30 minutes and bring the syrup concentration to 65%, then cool to 30°C. At the same time, dilute 29.4 kg of kvass concentrate with hot water 1:1, heat to 75°C and pasteurize for 30 minutes. The solution cooled to 30°C is poured into a fermentation tank, mixed with warm water to a dry matter concentration of 2%. Then add 25% of syrup and bring the dry matter concentration in the must to 3.2%. Fermentation of kvass wort is carried out with baker's yeast by diluting 0.15 kg of yeast with water at a temperature of 30°C in a ratio of 1:2. The duration of the fermentation cycle is 20 hours, at the same time the concentration of dry substances in the wort has decreased and reached 2%. The fermented kvass wort is cooled to a temperature of 0°C, matured at this temperature for 12 hours, which contributes to the sedimentation of the yeast, clarification of the wort. The sedimented yeast in the yeast separators is separated from the liquid using a slotted spoon. The cooled and clarified kvass is blended with the rest of the syrup and brought to a dry substance content of 5.8%. The obtained kvass has the following indices:
aspectul lichid opac culoarea cafenie mirosul de pâine de secară gustul dulce-acrişor fracţia masică de substanţe uscate, % 5,8 aciditatea, cm3 de soluţie de hidroxid de sodiu cu concentraţia de 1,0 mol/dm3 la 100 cm3 cvas 2,5 fracţia de masă de alcool, % 0,4.appearance opaque liquid brown color smell of rye bread taste sweet-sour mass fraction of dry substances, % 5.8 acidity, cm3 of sodium hydroxide solution with a concentration of 1.0 mol/dm3 per 100 cm3 kvass 2.5 mass fraction of alcohol, % 0.4.
Astfel, proba de cvas obţinută corespunde SM 265:2006. Băuturi nealcoolice. Condiţii tehnice generale. Totodată, termenul de valabilitate este mai mare şi constituie trei zile datorită înlocuirii parţiale a zahărului, cca 30% de substanţe uscate ale acestuia, cu concentrat de suc de sorg zaharat. Thus, the obtained kvass sample corresponds to SM 265:2006. Non-alcoholic beverages. General technical conditions. At the same time, the shelf life is longer and is three days due to the partial replacement of sugar, about 30% of its dry substances, with sweetened sorghum juice concentrate.
1. Технологическая инструкция по производству квасов брожения. ТИ 10-04-06-179-88. Москва. 1989, р.36-42 1. Technological instruction for the production of kvass fermentation. TI 10-04-06-179-88. Moscow. 1989, p.36-42
2. SU 1458380 A1 1989.02.15 2. SU 1458380 A1 1989.02.15
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20130210A MD814Z (en) | 2013-12-16 | 2013-12-16 | Process for producing kvass |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20130210A MD814Z (en) | 2013-12-16 | 2013-12-16 | Process for producing kvass |
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| Publication Number | Publication Date |
|---|---|
| MD814Y MD814Y (en) | 2014-09-30 |
| MD814Z true MD814Z (en) | 2015-04-30 |
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| MDS20130210A MD814Z (en) | 2013-12-16 | 2013-12-16 | Process for producing kvass |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2596330C1 (en) * | 2015-09-07 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2596304C1 (en) * | 2015-09-22 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2596317C1 (en) * | 2015-09-23 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2596314C1 (en) * | 2015-09-23 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2596299C1 (en) * | 2015-09-23 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
| RU2596285C1 (en) * | 2015-09-23 | 2016-09-10 | Олег Иванович Квасенков | Bread kvass production method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1458380A1 (en) * | 1986-09-17 | 1989-02-15 | Армянское Производственное Объединение Пиво-Безалкогольной Промышленности "Армпивпром" | Method of producing russian kvas |
| SU1664254A1 (en) * | 1988-11-09 | 1991-07-23 | Крымское Объединение Пивобезалкогольной Промышленности | Non-alcoholic drink "kvass crimean" |
| RU2060695C1 (en) * | 1994-01-18 | 1996-05-27 | Товарищество с ограниченной ответственностью Научно-внедренческое предприятие "АПТ - Экология" | Method of bread kvass production |
| RU2162484C1 (en) * | 1999-12-21 | 2001-01-27 | Шабанова Татьяна Александровна | Method of kvass production |
| MD2625C2 (en) * | 2003-03-04 | 2005-10-31 | ОВСЯННИКОВА Татиана | Composition for nonalcoholic fermenting beverage obtaining, process for preparation thereof and process for preparation of a concentrate of nonalcoholic fermenting beverage |
| UA12019U (en) * | 2005-07-21 | 2006-01-16 | Ельвіра Миколаївна Москальова | Method to make kvas |
| MD528Z (en) * | 2012-01-16 | 2013-02-28 | Элеонора ДЮПУИ | Soft drink and process for its production |
-
2013
- 2013-12-16 MD MDS20130210A patent/MD814Z/en not_active IP Right Cessation
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1458380A1 (en) * | 1986-09-17 | 1989-02-15 | Армянское Производственное Объединение Пиво-Безалкогольной Промышленности "Армпивпром" | Method of producing russian kvas |
| SU1664254A1 (en) * | 1988-11-09 | 1991-07-23 | Крымское Объединение Пивобезалкогольной Промышленности | Non-alcoholic drink "kvass crimean" |
| RU2060695C1 (en) * | 1994-01-18 | 1996-05-27 | Товарищество с ограниченной ответственностью Научно-внедренческое предприятие "АПТ - Экология" | Method of bread kvass production |
| RU2162484C1 (en) * | 1999-12-21 | 2001-01-27 | Шабанова Татьяна Александровна | Method of kvass production |
| MD2625C2 (en) * | 2003-03-04 | 2005-10-31 | ОВСЯННИКОВА Татиана | Composition for nonalcoholic fermenting beverage obtaining, process for preparation thereof and process for preparation of a concentrate of nonalcoholic fermenting beverage |
| UA12019U (en) * | 2005-07-21 | 2006-01-16 | Ельвіра Миколаївна Москальова | Method to make kvas |
| MD528Z (en) * | 2012-01-16 | 2013-02-28 | Элеонора ДЮПУИ | Soft drink and process for its production |
Non-Patent Citations (1)
| Title |
|---|
| Технологическая инструкция по производству квасов брожения. ТИ 10-04-06-179-88. Москва. 1989, р.36-42 * |
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| Publication number | Publication date |
|---|---|
| MD814Y (en) | 2014-09-30 |
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