CN102277252A - Method for brewing wine in mixing mode - Google Patents
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- CN102277252A CN102277252A CN2011102164322A CN201110216432A CN102277252A CN 102277252 A CN102277252 A CN 102277252A CN 2011102164322 A CN2011102164322 A CN 2011102164322A CN 201110216432 A CN201110216432 A CN 201110216432A CN 102277252 A CN102277252 A CN 102277252A
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Abstract
The invention belongs to the technical field of brewing wine, particularly relating to a method for brewing wine in a mixing mode. The method comprises the following steps: brewing two wine brewing varieties of Cabernet Sauvignon and Shiraz at the weight ratio of (6-7):(4-3) in a mixing mode; fining, clarifying, ageing, filtering, filing, storing in a bottle and the like to obtain high-grade dry red wine, i.e. the wine disclosed by the invention. The method is characterized in that the wine brewed with the method disclosed by the invention has deep rubine color, has gloss, pure wine body, strong aroma, mature fruit fragrance and oak fragrance. The method has simple manufacture technology and can be industrially produced on a large scale.
Description
Technical field
The present invention relates to brewing technical field, be specifically related to the method that makes grape wine with a kind of mixing.
Background technology
At present on China grape wine market mainly based on single variety grape wine, as cabernet sauvignon grape wine, plum deer rut grape wine, Cabernet Franc grape wine, hila grape wine etc.Above-mentioned kind has obtained consumers in general's approval as the special-purpose wine brewing of grape wine kind and has liked.Abroad, utilize two or more grape brew grape wine very in vogue, Dogue de Bordeaux is the grape wine high-quality producing region of generally acknowledging in the world today, and the grape wine here is typical mixed type grape wine mostly: U.S. pleasure, Cabernet Franc etc. are allocated based on Cabernet Sauvignon in the left bank; Right bank is happy based on U.S., allotment Cabernet Sauvignon, Cabernet Franc; The chateau that has is allocated Cabernet Sauvignon and Mei Le also based on Cabernet Franc.The grape wine kind of so brewageing is also less.
Summary of the invention
The technical problem to be solved in the present invention provides the method that a kind of mixing makes grape wine, and its operating procedure is simple, is fit to large-scale industrial production, and the grape wine mouthfeel more coordinates, and the structure sense is stronger.
For solving the problems of the technologies described above, the present invention is achieved by the following technical solutions:
The method that a kind of mixing of the present invention makes grape wine, it may further comprise the steps:
A. after cabernet sauvignon grape and hila grape being carried out sorting, destemming, fragmentation respectively, obtain cabernet sauvignon grape pulp and hila grape pulp respectively, cabernet sauvignon grape pulp and hila grape pulp are mixed into fermentor tank by weight at 6～7: 4～3, then, add polygalacturonase and SO
2, dipping is 24 hours under 18 ℃～25 ℃ conditions, afterwards, inoculates commercial active dry yeast, and its addition is 160～200mg/L, under 25 ℃～30 ℃ conditions or normal temperature fermentation 10～12 days, divides the juice slagging-off to obtain mixing Fructus Vitis viniferae wine base then.
Described polygalacturonase addition is 20～40mg/L.
The SO of described interpolation
2Be used to suppress the growth of bacterium, SO
2Addition is 50～60mg/L.
The slagging-off of described minute juice be with the Sucus Vitis viniferae after the fermentation ends by the screen filtration in the fermentor tank, remove Semen Vitis viniferae and grape skin.
B. the mixing Fructus Vitis viniferae wine base with step a carries out commercial malolactic fermentation, described malolactic acid addition is 15～20mg/L, 20 ± 1 ℃ of condition bottom fermentations 28～30 days, after the fermentation ends, tank switching also adds SO2 and enters the ageing phase, the SO2 addition is 60～80mg/L, and ageing is to carry out in oak barrel; Grape wine after the ageing plays glue to handle, and filters with diatomite filter then, and the freezing treatment 5～9 days under its freezing point condition of the grape wine clear liquid after the coarse filtration is carried out membrane filtration then, obtains limpid grape wine.
C. the limpid grape wine after step b being filtered is transported to the grape wine racking room to carry out can and obtains bottled grape wine, carries out bottle storage then, must product of the present invention.
The method that described a kind of mixing makes grape wine, described commercial active dry yeast is LAFFORT F15, its addition is 180mg/L.
The method that described a kind of mixing makes grape wine, described oak barrel are the special-purpose oak barrel of drawing materials and make in the selection Changbai Mountain of 225L ageing type; The ageing time is 1～2 year.
The method that described a kind of mixing makes grape wine, the following glue of described step b are handled to adopt and are mixed glue method down, and wherein egg-white powder (albumen) consumption is 40～60mg/L.
The method that described a kind of mixing makes grape wine, definite method of described grape wine freezing point are freezing point T=-(wine degree-1)/2 ℃; Or be set in-5 ℃～-6 ℃.
Select the metal membrane filter device when method that described a kind of mixing makes grape wine, described membrane filtration.
The method that described a kind of mixing makes grape wine, the air purity that described racking room requires reach 300,000 grades or more than.
The method that described a kind of mixing makes grape wine, described bottle storage temperature is controlled at 10 ℃～20 ℃, and the time is 1～2 year.
The method that described a kind of mixing makes grape wine, it comprises following concrete steps:
A, mix the preparation of brewageing former wine: 700kg cabernet sauvignon grape and 300kg hila grape fruit are carried out sorting respectively, destemming, broken, the grape slurry thorough mixing in the 1000L fermentor tank that makes, volume of slurry is 700L, add the 14.0g polygalacturonase, the sulfurous acid solution 700ml of adding 5% (sulfurous gas adds concentration 50mg/L), mixing, under 20 ℃ of conditions, flood 24h, with 1400ml syrup activation 140.0g active dry yeast LAFFORT F15, mixing is in the grape slurry, and temperature control carries out zymamsis for 20 ℃, until reducing sugar content less than 2.0g/L, separate clear juice then, make the mixing Fructus Vitis viniferae wine base, the about 500L of Fructus Vitis viniferae wine base volume.
B, malolactic fermentation, ageing, following glue, filtration and freezing treatment: Fructus Vitis viniferae wine base is gone to the 500L fermentor tank, add the commercial malolactic acid bacterium of 10.0g, mixing and sealed can mouth, 20 ℃ of temperature controls carry out malolactic fermentation.Behind the malolactic fermentation 30 days, remove wine mud and go in the oak barrel of 225L, every barrel is added 5% sulfurous acid solution 270ml, and the oak barrel during aging temperature is 16 ℃, and relative humidity is 75%; The bucket storage time is 1 year; Go to the common stainless steel jar, every barrel is added 9.0g egg-white powder mixing, filters with diatomite after static 7 days, and goes to refrigerated cylinder at-6 ℃ times freezing 7 days, carries out membrane filtration then to remove winestone, obtains limpid grape wine;
C, bottling and bottle storage: limpid grape wine is delivered to racking room, and can is to the Brown Glass Brown glass bottles and jars only of 750ml specification; Go to bottle storage workshop and carry out the bottle storage, storage temperature is 15 ℃, and relative humidity is 65%; The bottle storage can get Chi Xiazhu ﹠amp of the present invention after 2 years; Hila mixes brewages the type dry red winew.
The present invention utilizes cabernet sauvignon grape and hila grape brew mixed type a kind of method vinous, and Cabernet Sauvignon is foremost in the world varietal wine, and the wine body is strong simple and honest, and aroma is based on the black fruit aroma.Concentration wine body in the hila grape wine, color and luster are deeply, aroma is strong, abundant and sophisticated plum, dark chocolate taste are arranged.Both mixing energies are learnt from other's strong points to offset one's weaknesses, and keep that hila is vinous to enrich the thick and heavy strong of fruital and cabernet sauvignon grape wine, and have chocolate, fruital, add the heavy mouthfeel of delicate piper nigrum flavor; And the present invention is fermented two kinds of Sucus Vitis viniferaes and is stored after mixing, the grape wine mouthfeel of institute's brew is more coordinated, and the structure sense is stronger.Thus, can provide a kind of novel varietal wine for the human consumer, to satisfy the demand in high-end grape wine market.
The beneficial effect that the present invention compared with prior art has is:
1, the present invention selects two kinds of grapes to mix according to single variety grape characteristics and brewages on the basis that traditional single variety makes grape wine, and the grape wine mouthfeel of institute's brew is more coordinated, and the structure sense is stronger;
2, compare with the grape wine that the Fructus Vitis viniferae wine base that two kinds of grapes are brewageed is respectively blent making, mix the grape wine of brewageing and more can organically merge two single variety grape wine idiosyncrasies and feature; The new wine of single variety Cabernet Sauvignon has gives birth to blue or green flavor, and tannin content is higher, and taste is dry and astringent, and skeleton highlights; Hila principal feature vinous is graceful, strong fragrant fruital; Cabernet sauvignon grape mixes with the hila grape to be brewageed, and has suitably reduced tannin content, reduces the sour and astringent sense of severe of taste, and does not lose thick and heavyly, and it is strong, mellow and full to enter the mouth.
3, two kinds of grape brew mixing grape wine have increased kind vinous, more select for the human consumer.
In addition, technology of the present invention is simple, cost is low, is fit to large-scale industrial production, meets the need of market remarkable benefit.
Embodiment
Below the present invention is described in further detail.
Embodiment 1
The method that a kind of mixing of the present invention makes grape wine, it may further comprise the steps:
1, mix the preparation of brewageing former wine: 700kg cabernet sauvignon grape and 300kg hila grape fruit are carried out sorting respectively, destemming, broken, the grape slurry thorough mixing in the 1000L fermentor tank that makes, volume of slurry is 700L, add the 14.0g polygalacturonase, the sulfurous acid solution 700ml of adding 5% (sulfurous gas adds concentration 50mg/L), mixing, under 20 ℃ of conditions, flood 24h, with 1400ml syrup activation 140.0g active dry yeast LAFFORT F15, mixing is in the grape slurry, and temperature control carries out zymamsis for 20 ℃, until reducing sugar content less than 2.0g/L, separate clear juice then, make the mixing Fructus Vitis viniferae wine base, the about 500L of Fructus Vitis viniferae wine base volume.
2, malolactic fermentation, ageing, following glue, filtration and freezing treatment: Fructus Vitis viniferae wine base is gone to the 500L fermentor tank, add the commercial malolactic acid bacterium of 10.0g, mixing and sealed can mouth, 20 ℃ of temperature controls carry out malolactic fermentation.Behind the malolactic fermentation 30 days, remove wine mud and go in the oak barrel of 225L, every barrel is added 5% sulfurous acid solution 270ml, and the oak barrel during aging temperature is 16 ℃, and relative humidity is 75%; The bucket storage time is 1 year; Go to the common stainless steel jar, every barrel is added 9.0g egg-white powder mixing, filters with diatomite after static 7 days, and goes to refrigerated cylinder at-6 ℃ times freezing 7 days, carries out membrane filtration then to remove winestone, obtains limpid grape wine.
3, bottling and bottle storage: limpid grape wine is delivered to racking room, and can is to the Brown Glass Brown glass bottles and jars only of 750ml specification; Go to bottle storage workshop and carry out the bottle storage, storage temperature is 15 ℃, and relative humidity is 65%; The bottle storage can get Chi Xiazhu ﹠amp of the present invention after 2 years; Hila mixes brewages the type dry red winew.
Embodiment 2
1, mix the preparation of brewageing former wine: 700kg cabernet sauvignon grape and 300kg hila grape fruit are carried out sorting respectively, destemming, broken, the grape slurry thorough mixing in the 1000L fermentor tank that makes, volume of slurry is 700L, add the 21.0g polygalacturonase, the sulfurous acid solution 840ml of adding 5% (sulfurous gas adds concentration 60mg/L), mixing, under 18 ℃ of conditions, flood 24h, with 1200ml syrup activation 120.0g active dry yeast LAFFORT F15, mixing is in the grape slurry, and temperature control carries out zymamsis for 18 ℃, until reducing sugar content less than 2.0g/L, separate clear juice then, make the mixing Fructus Vitis viniferae wine base, the about 500L of Fructus Vitis viniferae wine base volume.
2, malolactic fermentation, ageing, following glue, filtration and freezing treatment: Fructus Vitis viniferae wine base is gone to the 500L fermentor tank, add the commercial malolactic acid bacterium of 7.5g, mixing and sealed can mouth, 20 ℃ of temperature controls carry out malolactic fermentation.Behind the malolactic fermentation 28 days, remove wine mud and go in the oak barrel of 225L, every barrel is added 5% sulfurous acid solution 300ml, and the oak barrel during aging temperature is 16 ℃, and relative humidity is 75%; The bucket storage time is 2 years; Go to the common stainless steel jar, every barrel is added 12.0g egg-white powder mixing, filters with diatomite after static 7 days, and goes to refrigerated cylinder at-5 ℃ times freezing 9 days, carries out membrane filtration then to remove winestone, obtains limpid grape wine.
3, bottling and bottle storage: limpid grape wine is delivered to racking room, and can is to the Brown Glass Brown glass bottles and jars only of 750ml specification; Go to bottle storage workshop and carry out the bottle storage, storage temperature is 15 ℃, and relative humidity is 65%; The bottle storage can get Chi Xiazhu ﹠amp of the present invention after 1 year; Hila mixes brewages the type dry red winew.
Embodiment 3
1. mix the preparation of brewageing former wine: 600kg cabernet sauvignon grape and 400kg hila grape fruit are carried out sorting respectively, destemming, broken, the grape slurry thorough mixing in the 1000L fermentor tank that makes, volume of slurry is 700L, add the 18.0g polygalacturonase, the sulfurous acid solution 700ml of adding 5% (sulfurous gas adds concentration 50mg/L), mixing, under 18 ℃ of conditions, flood 24h, with 1300ml syrup activation 130.0g active dry yeast LAFFORT F15, mixing is in the grape slurry, and temperature control carries out zymamsis for 25 ℃, until reducing sugar content less than 2.0g/L, separate clear juice then, make the mixing Fructus Vitis viniferae wine base, the about 500L of Fructus Vitis viniferae wine base volume.
2. malolactic fermentation, ageing, glue, filtration and freezing treatment down: Fructus Vitis viniferae wine base is gone to the 500L fermentor tank, add the commercial malolactic acid bacterium of 9.0g, mixing and sealed can mouth, 21 ℃ of temperature controls carry out malolactic fermentation.Behind the malolactic fermentation 28 days, remove wine mud and go in the oak barrel of 225L, every barrel is added 5% sulfurous acid solution 270ml, and the oak barrel during aging temperature is 16 ℃, and relative humidity is 75%; The bucket storage time is 1 year; Go to the common stainless steel jar, every barrel is added 12.0g egg-white powder mixing, filters with diatomite after static 7 days, and goes to refrigerated cylinder at-5 ℃ times freezing 9 days, carries out membrane filtration then to remove winestone, obtains limpid grape wine.
3. bottling and bottle storage: limpid grape wine is delivered to racking room, and can is to the Brown Glass Brown glass bottles and jars only of 750ml specification; Go to bottle storage workshop and carry out the bottle storage, storage temperature is 15 ℃, and relative humidity is 65%; The bottle storage can get Chi Xiazhu ﹠amp of the present invention after 1 year; Hila mixes brewages the type dry red winew.
Claims (9)
1. method that mixing makes grape wine is characterized in that it may further comprise the steps:
A. after cabernet sauvignon grape and hila grape being carried out sorting, destemming, fragmentation respectively, obtain cabernet sauvignon grape pulp and hila grape pulp respectively, cabernet sauvignon grape pulp and hila grape pulp are mixed into fermentor tank by weight at 6～7: 4～3, then, add polygalacturonase and SO
2, dipping is 24 hours under 18 ℃～25 ℃ conditions, afterwards, inoculates commercial active dry yeast, and its addition is 160～200mg/L, under 25 ℃～30 ℃ conditions or normal temperature fermentation 10～12 days, divides the juice slagging-off to obtain mixing Fructus Vitis viniferae wine base then;
Described polygalacturonase addition is 20～40mg/L;
The SO of described interpolation
2Be used to suppress the growth of bacterium, SO
2Addition is 50～60mg/L;
The slagging-off of described minute juice be with the Sucus Vitis viniferae after the fermentation ends by the screen filtration in the fermentor tank, remove Semen Vitis viniferae and grape skin;
B. the mixing Fructus Vitis viniferae wine base with step a carries out commercial malolactic fermentation, described malolactic acid addition is 15～20mg/L, 20 ± 1 ℃ of condition bottom fermentations 28～30 days, after the fermentation ends, tank switching also adds SO2 and enters the ageing phase, the SO2 addition is 60～80mg/L, and ageing is to carry out in oak barrel; Grape wine after the ageing plays glue to handle, and filters with diatomite filter then, and the freezing treatment 5～9 days under its freezing point condition of the grape wine clear liquid after the coarse filtration is carried out membrane filtration then, obtains limpid grape wine;
C. the limpid grape wine after step b being filtered is transported to the grape wine racking room to carry out can and obtains bottled grape wine, carries out bottle storage then, must product of the present invention.
2. the method that a kind of mixing as claimed in claim 1 makes grape wine is characterized in that,
Described commercial active dry yeast is LAFFORT F15, and its addition is 180mg/L.
3. the method that a kind of mixing as claimed in claim 1 makes grape wine is characterized in that,
Described oak barrel is the special-purpose oak barrel of drawing materials and make in the selection Changbai Mountain of 225L ageing type; The ageing time is 1～2 year.
4. the method that a kind of mixing as claimed in claim 1 makes grape wine is characterized in that,
The following glue of described step b is handled to adopt and is mixed glue method down, and wherein egg-white powder (albumen) consumption is 40～60mg/L.
5. the method that a kind of mixing as claimed in claim 1 makes grape wine is characterized in that,
Definite method of described grape wine freezing point is freezing point T=-(wine degree-1)/2 ℃; Or be set in-5 ℃～-6 ℃.
6. the method that a kind of mixing as claimed in claim 1 makes grape wine is characterized in that,
Select the metal membrane filter device during described membrane filtration.
7. the method that a kind of mixing as claimed in claim 1 makes grape wine is characterized in that,
The air purity that described racking room requires reach 300,000 grades or more than.
8. the method that a kind of mixing as claimed in claim 1 makes grape wine is characterized in that,
Described bottle storage temperature is controlled at 10 ℃～20 ℃, and the time is 1～2 year.
9. the method that a kind of mixing as claimed in claim 1 makes grape wine is characterized in that, it comprises following concrete steps:
A, mix the preparation of brewageing former wine: 700kg cabernet sauvignon grape and 300kg hila grape fruit are carried out sorting respectively, destemming, broken, the grape slurry thorough mixing in the 1000L fermentor tank that makes, volume of slurry is 700L, add the 14.0g polygalacturonase, the sulfurous acid solution 700ml of adding 5% (sulfurous gas adds concentration 50mg/L), mixing, under 20 ℃ of conditions, flood 24h, with 1400ml syrup activation 140.0g active dry yeast LAFFORT F15, mixing is in the grape slurry, and temperature control carries out zymamsis for 20 ℃, until reducing sugar content less than 2.0g/L, separate clear juice then, make the mixing Fructus Vitis viniferae wine base, the about 500L of Fructus Vitis viniferae wine base volume;
B, malolactic fermentation, ageing, following glue, filtration and freezing treatment: Fructus Vitis viniferae wine base is gone to the 500L fermentor tank, add the commercial malolactic acid bacterium of 10.0g, mixing and sealed can mouth, 20 ℃ of temperature controls carry out malolactic fermentation.Behind the malolactic fermentation 30 days, remove wine mud and go in the oak barrel of 225L, every barrel is added 5% sulfurous acid solution 270ml, and the oak barrel during aging temperature is 16 ℃, and relative humidity is 75%; The bucket storage time is 1 year; Go to the common stainless steel jar, every barrel is added 9.0g egg-white powder mixing, filters with diatomite after static 7 days, and goes to refrigerated cylinder at-6 ℃ times freezing 7 days, carries out membrane filtration then to remove winestone, obtains limpid grape wine;
C, bottling and bottle storage: limpid grape wine is delivered to racking room, and can is to the Brown Glass Brown glass bottles and jars only of 750ml specification; Go to bottle storage workshop and carry out the bottle storage, storage temperature is 15 ℃, and relative humidity is 65%; The bottle storage can get Chi Xiazhu ﹠amp of the present invention after 2 years; Hila mixes brewages the type dry red winew.
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| CN103215157A (en) * | 2013-04-18 | 2013-07-24 | 攀枝花攀西阳光酒业有限公司 | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine |
| CN103509669A (en) * | 2013-09-22 | 2014-01-15 | 浙江新愿景农业科技有限公司 | Dendrobium officinale wine brewing technology |
| CN104593185A (en) * | 2015-01-05 | 2015-05-06 | 郎法文 | Production process for Hailongjiao dry red wine |
| CN106148078A (en) * | 2016-06-27 | 2016-11-23 | 山东省葡萄研究院 | A kind of processing technique reducing Morus alba L. volatile acid content |
| CN106148062A (en) * | 2016-08-30 | 2016-11-23 | 宋振忠 | A kind of sweet aroma-type wine and processing technology thereof |
| CN106281831A (en) * | 2016-08-30 | 2017-01-04 | 肖桂娴 | A kind of preparation of wine |
| CN106675983A (en) * | 2017-03-13 | 2017-05-17 | 甘肃农业大学 | Method for accelerating dry red wine ageing by instantaneous ultra-high pressure homogenization technology |
| CN107151586A (en) * | 2017-06-12 | 2017-09-12 | 宁夏天得葡萄酒业有限公司 | A kind of method of utilization terrine aging wine and its terrine of aging wine |
| CN107365651A (en) * | 2017-09-08 | 2017-11-21 | 河北科技师范学院 | A kind of thick and heavy type claret of chateau pattern and preparation method thereof |
| CN107574057A (en) * | 2017-10-29 | 2018-01-12 | 贵州文松发酵食品有限公司 | A kind of Rosa roxburghii grape wine and its manufacture method |
| CN109825397A (en) * | 2019-04-02 | 2019-05-31 | 广西壮族自治区农业科学院 | A kind of No. 6 brewing grape wine techniques in osmanthus Portugal |
| CN110184148A (en) * | 2019-06-06 | 2019-08-30 | 鲁东大学 | A kind of fresh alcohol thicker claret and its production method |
| CN111607472A (en) * | 2020-05-28 | 2020-09-01 | 内蒙古汉森葡萄酒销售有限公司 | Dry red wine and its production process |
| CN111690484A (en) * | 2020-06-22 | 2020-09-22 | 广西壮族自治区农业科学院 | Brewing method of longan grape No. 6 liqueur capable of being harvested twice a year |
| CN112625827A (en) * | 2021-01-20 | 2021-04-09 | 天津农学院 | Blueberry mixed brewed light dry red wine and brewing method thereof |
| CN113831975A (en) * | 2021-09-23 | 2021-12-24 | 石河子大学 | Method for increasing acidity and improving aroma of wine |
| CN116144437A (en) * | 2022-09-08 | 2023-05-23 | 宁夏昱豪酒庄有限公司 | Ageing method for enhancing complexity of grape wine |
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| CN103215157A (en) * | 2013-04-18 | 2013-07-24 | 攀枝花攀西阳光酒业有限公司 | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine |
| CN103215157B (en) * | 2013-04-18 | 2014-08-06 | 攀枝花攀西阳光酒业有限公司 | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine |
| CN103509669A (en) * | 2013-09-22 | 2014-01-15 | 浙江新愿景农业科技有限公司 | Dendrobium officinale wine brewing technology |
| CN103509669B (en) * | 2013-09-22 | 2015-07-22 | 浙江新愿景农业科技有限公司 | Dendrobium officinale wine brewing technology |
| CN104593185A (en) * | 2015-01-05 | 2015-05-06 | 郎法文 | Production process for Hailongjiao dry red wine |
| CN106148078A (en) * | 2016-06-27 | 2016-11-23 | 山东省葡萄研究院 | A kind of processing technique reducing Morus alba L. volatile acid content |
| CN106148062A (en) * | 2016-08-30 | 2016-11-23 | 宋振忠 | A kind of sweet aroma-type wine and processing technology thereof |
| CN106281831A (en) * | 2016-08-30 | 2017-01-04 | 肖桂娴 | A kind of preparation of wine |
| CN106675983A (en) * | 2017-03-13 | 2017-05-17 | 甘肃农业大学 | Method for accelerating dry red wine ageing by instantaneous ultra-high pressure homogenization technology |
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| CN111607472A (en) * | 2020-05-28 | 2020-09-01 | 内蒙古汉森葡萄酒销售有限公司 | Dry red wine and its production process |
| CN111690484A (en) * | 2020-06-22 | 2020-09-22 | 广西壮族自治区农业科学院 | Brewing method of longan grape No. 6 liqueur capable of being harvested twice a year |
| CN112625827A (en) * | 2021-01-20 | 2021-04-09 | 天津农学院 | Blueberry mixed brewed light dry red wine and brewing method thereof |
| CN113831975A (en) * | 2021-09-23 | 2021-12-24 | 石河子大学 | Method for increasing acidity and improving aroma of wine |
| CN116144437A (en) * | 2022-09-08 | 2023-05-23 | 宁夏昱豪酒庄有限公司 | Ageing method for enhancing complexity of grape wine |
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