GB2085469A - Manufacture of sugar cane wine - Google Patents
Manufacture of sugar cane wine Download PDFInfo
- Publication number
- GB2085469A GB2085469A GB8126632A GB8126632A GB2085469A GB 2085469 A GB2085469 A GB 2085469A GB 8126632 A GB8126632 A GB 8126632A GB 8126632 A GB8126632 A GB 8126632A GB 2085469 A GB2085469 A GB 2085469A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sugar cane
- juice
- wine
- cane juice
- process according
- 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
- 240000000111 Saccharum officinarum Species 0.000 title claims abstract description 46
- 235000007201 Saccharum officinarum Nutrition 0.000 title claims abstract description 46
- 235000014101 wine Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 239000005696 Diammonium phosphate Substances 0.000 claims abstract description 4
- 150000001413 amino acids Chemical class 0.000 claims abstract description 4
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910000388 diammonium phosphate Inorganic materials 0.000 claims abstract description 4
- 235000019838 diammonium phosphate Nutrition 0.000 claims abstract description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 3
- 239000004471 Glycine Substances 0.000 claims abstract description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000011054 acetic acid Nutrition 0.000 claims abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000015165 citric acid Nutrition 0.000 claims abstract description 3
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 3
- 239000001630 malic acid Substances 0.000 claims abstract description 3
- 235000011090 malic acid Nutrition 0.000 claims abstract description 3
- 239000011975 tartaric acid Substances 0.000 claims abstract description 3
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 3
- 230000002378 acidificating effect Effects 0.000 claims abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 4
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- 241000206672 Gelidium Species 0.000 claims description 2
- 239000005909 Kieselgur Substances 0.000 claims description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 239000002518 antifoaming agent Substances 0.000 claims description 2
- 239000000440 bentonite Substances 0.000 claims description 2
- 229910000278 bentonite Inorganic materials 0.000 claims description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 235000011132 calcium sulphate Nutrition 0.000 claims description 2
- 239000001175 calcium sulphate Substances 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 108010059642 isinglass Proteins 0.000 claims description 2
- 229910052627 muscovite Inorganic materials 0.000 claims description 2
- 239000004289 sodium hydrogen sulphite Substances 0.000 claims description 2
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 229960004793 sucrose Drugs 0.000 claims description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims 2
- 235000010216 calcium carbonate Nutrition 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000020477 pH reduction Effects 0.000 claims 1
- 229910052938 sodium sulfate Inorganic materials 0.000 claims 1
- 235000011152 sodium sulphate Nutrition 0.000 claims 1
- 235000020971 citrus fruits Nutrition 0.000 abstract description 3
- 244000272739 Vitis cinerea Species 0.000 abstract 1
- -1 glycine Chemical class 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 11
- 241000219095 Vitis Species 0.000 description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 description 8
- 235000012333 Vitis X labruscana Nutrition 0.000 description 8
- 235000014787 Vitis vinifera Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 239000002253 acid Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000007795 chemical reaction product Substances 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003226 decolorizating effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000004291 sulphur dioxide Substances 0.000 description 1
- 235000010269 sulphur dioxide Nutrition 0.000 description 1
- 238000010792 warming Methods 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
Landscapes
- 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
A potable wine comprises the fermentation product of material consisting of or containing sugar cane juice. In a preferred manufacturing process, sugar cane juice is acidified to within the range pH 3.3 to pH 3.6 by the addition of acidic fruit juice, such as citrus fruit juice, alone or with one or more of: acetic acid, citric acid, tartaric acid and malic acid. The sugar cane juice is then fermented by yeast. The fermented sugar cane juice is then preserved, cleared, filtered and bottled. Fruit e.g. grape may also be present, and amino acid, e.g. glycine, or diammonium phosphate may be added.
Description
SPECIFICATION
Manufacture of sugar cane wine
This invention is concerned with the manufacture of wine, using sugar cane as the principal raw material.
According to this invention a potable wine is provided which comprises the fermentation product of material consisting of or including the juice of sugar cane.
The word "wine" in isolation refers to wine that has been made from grape. If any other raw material is used, the name of the material from which it is made must precede the word "wine" in describing the product. It follows that, in this specification, "sugar cane wine" refers to wind made essentially from sugar cane.
In countries where "wine" by definition must contain fruit, fruit may be added to the sugar cane juice in order to comply with the legal requirements.
Sugar cane wine may be blended with grape wine, fruit wine or any other wine.
Grape is a temperate zone product while sugar cane is produced in the tropical or subtropical zones. Because the tropical and subtropical areas lag behind in development, it is not surprising to find sugar cane products exported as raw materials for other industries such as sugar refineries and food processing industries, instead of being manufactured into finished products. Enough grape wine is produced to provide each of the 4000 million inhabitants of the world with 8 bottles of wine per year.
25 million acres of land are under grape production.
The origin of wine is lost in antiquity, but wine existed throusands of years before Christ. Wine has been identified as the blood of Christ. There are so many types of wine, that any attempt to classify them all would prove virtually impossible.
In the countries where sugar cane is produced or can be produced, it is or can be the lowest priced material that may be used in wine production. Not only is the material the lowest priced in terms of unit weight or volume, but also in terms of the unit weight or volume of wine produced from the sugar cane.
Like grape, sugar cane may be converted into wine with the aid of very little in the way of additives. The processing is far less complicated than that involved in the manufacture of rice wine.
Further in accordance with this invention there is provided a preferred process for the manufacture of sugar cane wine comprising the steps of: extracting the juice from cut sugar cane, acidifying the sugar cane juice to a pH value within the range 3.3 to 3.6; and fermenting the sugar cane juice with yeast.
The pH of sugar cane juice is 4.8. That of grape is 3.0 to 4.0. Those fruits and other materials from which wine may be made, must be acidified before fermentation if they are alkaline or only slightly acid.
Berries and citrus fruits are very acid with pH below 3.7.
The composition of various materials useful in wine production is set out below: TABLE
Composition of Some Materials that are Suitable for Use in Wine Production
In terms of 100 grams edible portion
Carbo
Food hydrate
energy Moisture Protein Fat Inc. fibre Fibre Ash
calories percent grams grams grams grams grams
BANANA (RIPE) 88 77.0 1.5 0.1 20.6 0.9 0.8
GRAPE 62 82.7 0.6 0.4 15.8 2.0 0.5
ORANGE (SWEET) 43 88.0 0.6 0.4 10.5 0.6 0.5
PINEAPPLE 47 86.8 0.4 0.1 12.4 0.5 0.3
RICE 327 13.3 20.9 0.9 60.7 4.8 4.2
SUGAR CANE 75 77.5 1.8 0.8 17.9 2.0 2.0
There follows a detailed description of the preferred method of making sugar cane wine according to the invention given by way of example only.
The sugar cane is reaped from the field, then taken to the wine factory. The juice is extracted by pressing the cane between rollers. Sulphur dioxide is added to retard the growth of undesirable nonalcohol producing yeasts.
The batch is then acidified by the addition of acid fruit juice such as that obtained from citrus. This may be used alone or in conjunction with one or more of the foliowing acids -- acetic acid, citric acid, tartaric acid or malic acid.
The pH must be reduced to between 3.3 and 3.6. Yeast has been grown in a small vessel in order to get the batch off to a fast start is then added. The yeast grown in this way is known as the starter. It is grown in a smail amount of the material that is to be fermented.
The fermentation of the starter may be speeded up by warming and by pumping air through it.
Yeast foods such as glycine or other amino acids, or diammonium phosphate may be added to the batch. If there is excessive foaming, a suitable antifoam may be added.
The temperature should be maintained below 29.40 C, preferably between 21.1 0C and 29.40C.
If the wine becomes "stuck", that is, ceases to ferment while fermentable sugar remains in the solution, fermentation may be restarted by cooling if the temperature is too high, by aeration and by addition of yeast and yeast food such as diammonium phosphate.
If dry wine is required, fermentation is carried to its finaiity. Potable alcohol may be added to preserve and fortify it.
If sweet wine is required, fermentation may be stopped when the desired percentage of alcohol has been attained.
In both cases of sweet and dry wine, preservation may be carried out by pasteurisation alone, or in combination with additives such as sorbic acid, copper sulphate or sodium bisulphite.
Additives such as egg white, agar, isinglass or copper sulphate may be introduced to clarify and stabilise the wine.
Diatomaceous earth, bentonite or any other similar substance may be added before filtering as a filter acid.
Excess acidity may be adjusted by the addition of calcium sulphate, calcium carbonate or sodium carbonate.
The wine is then filtered and may be bottied or left to age again. If it is left to age a second time, it must be filtered again before it is bottled. Permissible colouring materials such as caramel may be added to impart the desired colour to the product.
Activated charcoal is a suitable additive if decolourising is necessary. It must be added before filtration.
Sugar in the sugar cane juice is converted to alcohol during fermentation. The end product cannot, therefore attain a higher percentage of alcohol than is possible when the sugar is converted to alcohol.
It may be necessary to add a fermentable substance such as cane sugar or sugar cane juice that has been concentrated by evaporation in order to ensure that the percentage of sugar that is in the solution at the beginning of and during fermentation is adequate to meet the alcohol requirement of the finished product.
In the case of sweet wine, the final sugar requirement must also be taken into consideration.
The maximum yield of ethyl alcohol from sugar is 48.4 percent. If before fermentation 25 percent of sugar is in the solution, the maximum amount of alcohol that can be in the end product on completion of fermentation is 25 percent of 48.4, that is, 12.1 percent.
If there is to be 12.1 percent of alcohol and 5.0 percent of sugar in the end product, the solution must contain 30 percent of sugar This amount of sugar may be added at the start of or any time during fermentation. Not more than 5 parts of sugar per 1 00 parts of the solution may be added after fermentation has ceased.
Sugar cane wine may be distilled and the alcohol obtained used to fortify the product or fortification may be carried out by the addition of potable alcohol that has been obtained from any other raw material.
Claims (14)
1. A potable wine comprising the fermentation product of material consisting of or including the juice of sugar cane.
2. A wine according to claim 1 in which the said material also includes fruit.
3. A wine according to claim 1 or 2 fortified by the addition of potable alcohol distilled from the fermentation product of material comprising the juice of sugar cane.
4. A process for the manufacture of a potable wine which comprises fermenting a material consisting of or including the juice of sugar cane.
5. A process according to claim 4 comprising the steps of:
extracting the juice from cut cane sugar,
acidifying the sugar cane juice to a pH value within the range 3.3 to 3.6,
and fermenting the sugar cane juice with yeast.
6. A process according to claim 5, in which the acidification of the sugar cane juice is achieved by the addition to the sugar cane juice of acidic fruit juice, alone or in conjunction with one or more of acetic acid, citric acid, tartaric acid and malic acid.
7. A process according to claim 5 or 6 in which the yeast is added to the acidified sugar cane juice in the form of a starter culture in acidified sugar cane juice.
8. A process according to any of claims 5 to 7 in which one or more amino acids or diammonium phosphate or both is added to the sugar cane juice.
9. A process according to claim 8 in which the amino acid is glycine.
10. A process according to any of claims 5 to 9 in which the temperature of the sugar cane juice is held below 29.40C.
11. A process according to claim 10 in which the temperature of the sugar cane juice is held above 21.10C.
12. A process according to any of claims 5 to 11 in which an antifoaming agent is added to the sugar cane juice.
13. A process according to any of claims 5 to 1 2 further comprising one or more of the steps of:
pasteurising the fermented sugar cane juice;
adding to the fermented sugar cane juice one or more of sorbic acid, copper sulphate, sodium bisulphite, potable alcohol, egg white, agar, isinglass, activated charcoal, calcium sulphate, calcium carbonate, sodium sulphate, a colouring agent, diatomaceous earth and bentonite;
filtering the fermented sugar cane juice;
bottling the fermented sugar cane juice.
14. A process for the manufacture of sugar cane wine substantially as decribed.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ZM71/80A ZM7180A1 (en) | 1980-09-02 | 1980-09-02 | The manufacture of sugar cane wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2085469A true GB2085469A (en) | 1982-04-28 |
| GB2085469B GB2085469B (en) | 1984-03-07 |
Family
ID=25589809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8126632A Expired GB2085469B (en) | 1980-09-02 | 1981-09-02 | Manufacture of sugar cane wine |
Country Status (2)
| Country | Link |
|---|---|
| GB (1) | GB2085469B (en) |
| ZM (1) | ZM7180A1 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0110527A1 (en) * | 1982-10-22 | 1984-06-13 | Thomas Anthony Carson | Method and composition for fermenting sugar solutions |
| US4978539A (en) * | 1987-01-09 | 1990-12-18 | La Compagnie Viticole Et Fermiere Edmond Et Benjamin De Rothschild S.A. | Process for obtaining alcoholic beverages from vegetal juice |
| WO2004018613A1 (en) * | 2002-07-26 | 2004-03-04 | S.P.R.L. Le Bananie | Method for making fermented fruit beverage |
| DE102007025662A1 (en) * | 2007-06-01 | 2008-12-04 | Liebhart's Privatbrauerei Gmbh & Co. Kg | Alcoholic beverage obtainable from a spice syrup and/or a fruit syrup, water, optionally brewing gypsum and optionally hop containing mixture, where all ingredients of the mixture are free of grains |
| CN102586050A (en) * | 2012-02-08 | 2012-07-18 | 叶长东 | Distilled liquor prepared by fermenting grains and sugar cane juice and process thereof |
| CN102978066A (en) * | 2012-12-11 | 2013-03-20 | 南宁智汇通生化科技有限公司 | Method for producing mixed rum through molasses |
| CN103725477A (en) * | 2013-12-30 | 2014-04-16 | 四川理工学院 | Method for brewing fig fruit wine |
| CN110452797A (en) * | 2019-08-27 | 2019-11-15 | 广西壮族自治区农业科学院 | The method that plum adds fresh sugarcane juice production Plum wine |
| CN111592957A (en) * | 2020-05-13 | 2020-08-28 | 四川康佰思科技有限公司 | Cornus officinalis fruit wine |
| CN115820368A (en) * | 2022-11-08 | 2023-03-21 | 四川省内江市农业科学院 | A kind of sugarcane blood orange compound fruit wine and its brewing method |
| CN116694419A (en) * | 2023-06-08 | 2023-09-05 | 广西大学 | Sweet sugarcane fruit wine produced at low temperature and without sulfur in whole process and brewing method |
-
1980
- 1980-09-02 ZM ZM71/80A patent/ZM7180A1/en unknown
-
1981
- 1981-09-02 GB GB8126632A patent/GB2085469B/en not_active Expired
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0110527A1 (en) * | 1982-10-22 | 1984-06-13 | Thomas Anthony Carson | Method and composition for fermenting sugar solutions |
| US4978539A (en) * | 1987-01-09 | 1990-12-18 | La Compagnie Viticole Et Fermiere Edmond Et Benjamin De Rothschild S.A. | Process for obtaining alcoholic beverages from vegetal juice |
| WO2004018613A1 (en) * | 2002-07-26 | 2004-03-04 | S.P.R.L. Le Bananie | Method for making fermented fruit beverage |
| DE102007025662A1 (en) * | 2007-06-01 | 2008-12-04 | Liebhart's Privatbrauerei Gmbh & Co. Kg | Alcoholic beverage obtainable from a spice syrup and/or a fruit syrup, water, optionally brewing gypsum and optionally hop containing mixture, where all ingredients of the mixture are free of grains |
| CN102586050B (en) * | 2012-02-08 | 2013-12-04 | 叶长东 | Distilled liquor prepared by fermenting grains and sugar cane juice and process thereof |
| CN102586050A (en) * | 2012-02-08 | 2012-07-18 | 叶长东 | Distilled liquor prepared by fermenting grains and sugar cane juice and process thereof |
| CN102978066A (en) * | 2012-12-11 | 2013-03-20 | 南宁智汇通生化科技有限公司 | Method for producing mixed rum through molasses |
| CN102978066B (en) * | 2012-12-11 | 2014-07-09 | 南宁智汇通生化科技有限公司 | Method for producing mixed rum through molasses |
| CN103725477A (en) * | 2013-12-30 | 2014-04-16 | 四川理工学院 | Method for brewing fig fruit wine |
| CN103725477B (en) * | 2013-12-30 | 2016-02-17 | 四川理工学院 | A kind of fig fruit wine brew method |
| CN110452797A (en) * | 2019-08-27 | 2019-11-15 | 广西壮族自治区农业科学院 | The method that plum adds fresh sugarcane juice production Plum wine |
| CN111592957A (en) * | 2020-05-13 | 2020-08-28 | 四川康佰思科技有限公司 | Cornus officinalis fruit wine |
| CN115820368A (en) * | 2022-11-08 | 2023-03-21 | 四川省内江市农业科学院 | A kind of sugarcane blood orange compound fruit wine and its brewing method |
| CN116694419A (en) * | 2023-06-08 | 2023-09-05 | 广西大学 | Sweet sugarcane fruit wine produced at low temperature and without sulfur in whole process and brewing method |
Also Published As
| Publication number | Publication date |
|---|---|
| ZM7180A1 (en) | 1981-08-21 |
| GB2085469B (en) | 1984-03-07 |
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| PCNP | Patent ceased through non-payment of renewal fee |