CN111057630A - Preparation method of loquat and glutinous rice flavored wine - Google Patents
Preparation method of loquat and glutinous rice flavored wine Download PDFInfo
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- CN111057630A CN111057630A CN201811210736.6A CN201811210736A CN111057630A CN 111057630 A CN111057630 A CN 111057630A CN 201811210736 A CN201811210736 A CN 201811210736A CN 111057630 A CN111057630 A CN 111057630A
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- loquat
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- glutinous rice
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- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 97
- 235000014101 wine Nutrition 0.000 title claims abstract description 58
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 17
- 235000009566 rice Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 244000061508 Eriobotrya japonica Species 0.000 title 1
- 241001092070 Eriobotrya Species 0.000 claims abstract description 96
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 38
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 35
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 235000019991 rice wine Nutrition 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 14
- 238000011081 inoculation Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 240000000111 Saccharum officinarum Species 0.000 claims description 7
- 235000020094 liqueur Nutrition 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 6
- 238000003483 aging Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000011282 treatment Methods 0.000 claims description 5
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 230000002478 diastatic effect Effects 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 235000019990 fruit wine Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 2
- 229940043349 potassium metabisulfite Drugs 0.000 description 2
- 235000010263 potassium metabisulphite Nutrition 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of loquat and glutinous rice flavor wine, which comprises the preparation and blending of loquat raw wine and loquat juice wine, wherein the loquat raw wine is brewed by a composite fermentation method of inoculating acid-resistant aroma-producing yeast and then inoculating acid-resistant saccharomyces cerevisiae, the loquat juice wine is prepared by soaking loquat slices in distilled glutinous rice wine, and the loquat and glutinous rice flavor wine prepared by blending the loquat raw wine and the loquat juice wine has moderate alcohol content, rich nutrition, and strong fat and fruit flavor.
Description
Technical Field
The invention relates to a preparation method of fruit wine, in particular to a preparation method of loquat and glutinous rice flavor wine.
Background
The loquat fruit wine not only contains abundant vitamins and amino acids required by a human body, but also contains a large amount of limonin, flavone, polyphenol and the like, and has the effects of preventing and resisting cancers, inhibiting fat accumulation in the human body, moistening lung, tonifying liver, calming nerves and the like after long-term drinking. Although the loquat is rich in nutrition, the loquat juice has high acid content which is about 5 percent and sugar degree which is only about 7 percent, and yeast is difficult to survive in the brewing fermentation process, so that the loquat juice is not widely popularized at present.
The adjustment of the ratio of the loquat juice to the sugar is the key point of brewing, the growth of the common commercial strains is difficult at present, so the ester aroma and the fruit aroma of the fermented loquat wine are seriously insufficient, the taste is light and thin, the common fruit wine yeast sold on the market is mainly used for brewing the wine, the acid resistance is insufficient, the common fruit wine yeast is used for brewing the loquat wine, even if aroma-producing yeast and alcohol yeast are added, the brewed loquat wine base is low in alcohol content and insufficient in fruit aroma, and because the aroma-producing yeast needs to produce fat more easily in an aerobic environment, the fat aroma of the loquat wine base cannot be satisfactory, the finished loquat wine blended by adding water and sugar into the loquat wine base is lower in alcohol content and poorer in flavor, and even if the distilled wine prepared by distilling the fruit residues is added finally, the alcohol content and the fruit aroma cannot be obviously improved (the fruit residues are subjected to primary fermentation).
Disclosure of Invention
The invention aims to provide a preparation method of the loquat and glutinous rice flavor wine with rich nutrition.
In order to achieve the purpose, the preparation method adopted by the invention comprises the following steps:
(1) preparation of loquat wine base
A. Raw material selection and pretreatment: selecting ripe and non-rotten loquats as raw materials for brewing wine, cleaning the loquats, juicing, and separating juice from residues;
B. adjusting the components of the loquat juice: adding sugarcane juice with the sugar content of 18-24% into the loquat juice, wherein the added sugarcane juice is 2-2.5 times of the loquat juice, and performing preservative treatment on the mixed solution after adding;
C. inoculation and fermentation: inoculating the mixed liquid of the loquat juice and the sugarcane juice, firstly adding acid-resistant aroma-producing yeast during inoculation, adding acid-resistant saccharomyces cerevisiae after 10-12 hours, keeping the temperature at 15-25 ℃, tightening a closed jar opening after 20-24 hours, and fermenting for 2-5 days at the temperature below 25 ℃, wherein the inoculation amount of the aroma-producing yeast is 0.005-0.01%, and the inoculation amount of the saccharomyces cerevisiae is 0.04-0.06%, which are calculated by the total amount of the fermented mixed liquid;
D. separation and ageing: standing the fermented loquat liquid, separating after clarification, taking the separated clear liquid for preservative treatment, sealing and ageing to obtain the loquat raw wine;
(2) preparation of loquat juice wine
Steaming rice, cooling, mixing with distiller's yeast, performing diastatic fermentation for 7-10 days, performing filter pressing after diastatic fermentation to obtain glutinous rice wine, distilling the glutinous rice wine, putting cut loquat slices into the distilled glutinous rice wine, sealing and soaking for 30-40 days, and taking out loquat slices to obtain loquat liqueur, wherein 90-110 kg of loquat slices are added into every 250L of glutinous rice wine;
(3) blending of loquat raw wine and loquat juice wine
And respectively pumping the loquat raw wine and the loquat liqueur into a storage tank according to the proportion of adding 30-80L of the loquat raw wine into 350L of the loquat raw wine for blending, sterilizing and filling to obtain the loquat and glutinous rice flavor wine.
The acid-resistant saccharomyces cerevisiae in the scheme can adopt acid-resistant composite yeast which can grow and metabolize well under the condition of pH3.0, and is specifically formed by mixing one ellipsoidal saccharomyces cerevisiae with strong fermentation capacity and another ellipsoidal saccharomyces cerevisiae which can generate strong variety fragrance and high-quality mouthfeel according to the ratio of 1: 1, and the acid-resistant aroma-producing yeast adopts aroma-producing candida, so that the total ester content of the product can be enhanced, and the ester aroma can be improved.
The invention has the following effects:
the ester production capacity is improved by more than 30 percent, the fermentation period is shortened by 25 percent on the same scale, the sulfur dioxide resistance is improved by 15 percent, the ester production effect of aroma-producing yeast can be fully exerted, and the brewed loquat raw wine has strong fat aroma; improves the nutrition and flavor of the fermented loquat wine, and saves the cost of sugar preparation by cane juice.
Detailed Description
(1) Preparation of loquat wine base
A. Raw material selection and pretreatment: selecting ripe and non-rotten loquats as raw materials for brewing wine, cleaning the loquats, juicing, and separating juice from residues;
B. adjusting the components of the loquat juice: adding 24% sugar cane juice into loquat juice, wherein the amount of the added sugar cane juice is 2 times of that of the loquat juice, the sugar in the mixed loquat juice is about more than 16%, the content of the loquat acid is reduced to about 1.5%, then adding 1 per thousand of potassium metabisulfite into the mixed solution to carry out preservative treatment, then adding 0.5-0.8mg/kg of pectinase, keeping the temperature at 45 ℃ for 1-2h, heating to 90 ℃ for 3-5 min, inactivating the enzyme and clarifying;
C. inoculation and fermentation: inoculating the mixed liquid of the loquat juice and the sugarcane juice, firstly adding acid-resistant aroma-producing candida during inoculation, adding composite acid-resistant saccharomyces cerevisiae after 12 hours, keeping the temperature at 15-25 ℃, tightening a closed jar opening after 24 hours, fermenting for 2-5 days at the temperature below 25 ℃, and ending the fermentation until the content of solid matters is reduced to about 3 percent, wherein the inoculation amount of the aroma-producing candida is 0.01 percent, the inoculation amount of the composite saccharomyces cerevisiae is 0.06 percent, and the composite saccharomyces cerevisiae is formed by mixing one ellipsoid-shaped saccharomyces cerevisiae with strong fermentation capacity and the other ellipsoid-shaped saccharomyces cerevisiae capable of generating strong variety aroma and high-quality taste according to the proportion of 1: 1;
D. separation and ageing: standing the fermented loquat liquid, separating clear liquid by using a siphon, taking the separated clear liquid, immediately adding 0.5 per mill of potassium metabisulfite, sealing and ageing for more than 3 months, controlling the temperature below 15 ℃, and obtaining the loquat wine base after precipitation of protein, tannin, pectin and the like;
(2) preparation of loquat juice wine
Putting rice and water into a pot according to the ratio of rice to water of 1: 1, boiling for about 40min, cooling the boiled rice to 30-32 ℃, then mixing with distiller's yeast for saccharification and fermentation, wherein the temperature in the saccharification process cannot be higher than 38 ℃; saccharifying for 24-36 h, adding water at about 35 ℃ according to the ratio of rice to water of 1: 0.5, keeping the temperature of the product at about 33 ℃ at last, sealing and fermenting the jar mouth for 10 days, carrying out filter pressing after saccharification and fermentation to obtain glutinous rice wine, distilling the glutinous rice wine, putting cut loquat slices into the distilled glutinous rice wine, sealing and soaking for 35 days, and taking out the loquat slices to obtain loquat liqueur with the alcohol content of about 30 degrees, wherein 100kg of loquat slices are added into every 250L of glutinous rice wine;
(3) blending of loquat raw wine and loquat juice wine
Respectively pumping the loquat raw wine and the loquat liqueur into a storage tank according to the proportion of adding 60L of the loquat raw wine into 350L of the loquat raw wine for blending, wherein the alcohol content of the blended finished loquat wine is 14 degrees. In the actual production, loquat wine base and loquat liqueur with different proportions can be pumped according to the requirements to blend loquat wine with different alcohol contents.
And then, clarifying and sterilizing the wine in a membrane separation clarification mode, wherein the clarification and sterilization are carried out synchronously without heating sterilization, so that the production process is simplified, the influence of volatile component loss caused by thermal sterilization on the flavor of the loquat fruit wine is avoided, and finally the loquat and glutinous rice flavored wine is prepared by filling.
Claims (2)
1. A preparation method of loquat and glutinous rice flavor wine is characterized by comprising the following steps:
(1) preparing the loquat raw wine:
A. selecting ripe and non-rotten loquat as raw material for brewing wine, cleaning, juicing, and separating juice from residue;
B. adjusting the components of the loquat juice, namely adding cane juice with the sugar content of 18-24% into the loquat juice, wherein the added cane juice is 2-2.5 times of the loquat juice, and performing preservative treatment on the mixed solution after adding;
C. inoculation and fermentation: inoculating the mixed liquid of the loquat juice and the sugarcane juice, firstly adding acid-resistant aroma-producing yeast during inoculation, adding acid-resistant saccharomyces cerevisiae after 10-12 hours, keeping the temperature at 15-25 ℃, tightening a closed jar opening after 20-24 hours, and fermenting for 2-5 days at the temperature of below 25 ℃, wherein the inoculation amount of the aroma-producing yeast is 0.005-0.01%, and the inoculation amount of the saccharomyces cerevisiae is 0.04-0.06%, which are calculated by the total amount of the fermented mixed liquid;
D. separation and ageing: standing the fermented loquat liquid, separating after clarification, taking the separated clear liquid for preservative treatment, sealing and ageing to obtain the loquat raw wine;
(2) preparing the loquat juice wine:
steaming glutinous rice, cooling, mixing with distiller's yeast, performing diastatic fermentation for 7-10 days, performing filter pressing after diastatic fermentation to obtain glutinous rice wine, distilling the glutinous rice wine, putting cut loquat slices into the distilled glutinous rice wine, sealing and soaking for 30-40 days, and taking out the loquat slices to obtain loquat liqueur, wherein 90-110 kg of loquat slices are added into every 250L of glutinous rice wine;
(3) blending the loquat raw wine and the loquat juice wine:
and respectively pumping the loquat raw wine and the loquat liqueur into a storage tank according to the proportion of adding 30-80L of the loquat raw wine into 350L of the loquat raw wine for blending, sterilizing and filling to obtain the loquat and glutinous rice flavor wine.
2. The preparation method of loquat and glutinous rice flavor wine according to claim 1, which is characterized in that: the acid-resistant Saccharomyces cerevisiae is composite yeast, and is prepared by mixing one kind of ellipsoidal Saccharomyces cerevisiae with strong fermentation ability and another kind of ellipsoidal Saccharomyces cerevisiae capable of generating strong variety of aroma and good taste at a ratio of 1: 1, wherein the acid-resistant aroma-producing yeast is Candida aromatica.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811210736.6A CN111057630A (en) | 2018-10-17 | 2018-10-17 | Preparation method of loquat and glutinous rice flavored wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811210736.6A CN111057630A (en) | 2018-10-17 | 2018-10-17 | Preparation method of loquat and glutinous rice flavored wine |
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| Publication Number | Publication Date |
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| CN111057630A true CN111057630A (en) | 2020-04-24 |
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| CN201811210736.6A Pending CN111057630A (en) | 2018-10-17 | 2018-10-17 | Preparation method of loquat and glutinous rice flavored wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113444603A (en) * | 2021-07-19 | 2021-09-28 | 浙江农林大学 | Preparation method of functional hibiscus flower and loquat wine |
-
2018
- 2018-10-17 CN CN201811210736.6A patent/CN111057630A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113444603A (en) * | 2021-07-19 | 2021-09-28 | 浙江农林大学 | Preparation method of functional hibiscus flower and loquat wine |
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