CN102391936A - Preparation method of jujube wine suitable for women for drinking - Google Patents
Preparation method of jujube wine suitable for women for drinking Download PDFInfo
- Publication number
- CN102391936A CN102391936A CN2011103720284A CN201110372028A CN102391936A CN 102391936 A CN102391936 A CN 102391936A CN 2011103720284 A CN2011103720284 A CN 2011103720284A CN 201110372028 A CN201110372028 A CN 201110372028A CN 102391936 A CN102391936 A CN 102391936A
- Authority
- CN
- China
- Prior art keywords
- weight
- wine
- jujube
- glutinous rice
- jujube wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a brewing method of jujube wine suitable for women for drinking, which comprises the following steps: 1) preparing wort; 2) preparing red jujube mature material; 3) preparing the jujube wine; 4) taking barbary wolfberry fruit, donkey-hide glue, membranous milkvetch root, pilose Asiabell root, Chinese angelica, safflower, tuber fleeceflower root, glossy privet fruit, Szechuan lovage rhizome, white paeony root, ginseng, cassia bark, suberect spatholobus stem, motherwort herb and hairy antler, mixing and performing percolation to prepare percolate; 5) blending to prepare a coarse product of the jujube wine suitable for the women for drinking; 6) filtering through an ultrafiltration membrane; 7) performing hot-filling; and 8) performing microwave sterilization. The transparency degree of the jujube wine suitable for the women for drinking is higher than that of a product prepared by the traditional process; simultaneously, precipitates generated by the product which is produced according to the brewing method after the product is preserved for three years are greatly fewer than the precipitates generated by the traditional product after the traditional product is preserved for three months. The women with irregular menstruation, low back pain and sallow face need to drink 50-100ml of the jujube wine daily and can recover the health after 5-10 days and regain the hesternal beauty and the style.
Description
Technical field
The present invention relates to a kind of brewing method of wine, particularly a kind of Ms drinks the system method of jujube wine.
Background technology
The wine kind that with the jujube is raw material production has: soak assembled alcoholic drinks, fermentation low alcohol fruit wine and fermented distilled liquor.The main technique of their production separately is following:
1, assembled alcoholic drinks: with edible ethanol or high spirit jujube is soaked, extract its effective constituent, add water degree of falling then and carry out seasoning with sugar, acid.This wine article technology is simple, the vinosity mouthfeel is simpler, sweet greasy, generally all because of adding other herbal medicine and essence and flavoring agent, is not suitable for popular compotation.
2, fermentation low alcohol fruit wine: through to jujube boiling, making beating, be starter, carry out liquid state fermentation, use sugar, sour seasoning then with the yeast single culture.This wine article alcoholic strength is low, taste is thiner, sour and astringent, be not suitable for popular compotation.
3, fermented distilled liquor:, form as starter solid state fermentation agent solid state fermentation, distillation, allotment with traditional open condition system distiller's yeast through to jujube boiling, batching.
In order to improve with the jujube quality and the characteristics of the wine that is raw material production, various relevant researchs have been carried out.For example application number is the working method that 200710054039.1 one Chinese patent application discloses a kind of fermented fresh date dry white liquor, and this method comprises that material choice, cleaning, fragmentation, tinning, adding yeast fermentation, pouring are stored, glue is clarified former wine, filtration, freezing back degerming, can, bottle storage down.Application number is that 200710098389.8 one Chinese patent application discloses red date fruit wine, red date liquor and preparation method thereof, production technique that its red date fruit wine adopts fermentation to combine with the technology of soaking, and red date liquor employing solid-state fermentation technology is processed.
Also in China, Hunan Hengyang produced a ling wine lu wine wine belongs has more than 2,000 years long history and rich cultural heritage of the local specialty wine, which as early as the Han and Jin era palace Ting Gong had become wine." Later Han Dynasty's book ", " water is annotated warp ", History as a Mirror, clear " unifying will ", the Republic of China history records such as " Chinese industry will " all have this record, and confirm that this wine originates in Hengyang Ling Hu.This wine enjoys making a pet of of successive dynasties emperors and ministers, scholar poet and praises.Surplus in successive dynasties poem, the prose this wine not praised 200 more than the place.Wherein most typical is that Tang Taizong grants poem Wei Zheng day: " the Ling Lu wins blue giving birth to, and emerald green great waves are crossed beautiful Chinese onion, and thousand liquor-saturated awake, and flavor was unbeaten in 10 years." " blue giving birth to " in this be the favorite good wine of Emperor Wu Di of the Han dynasty.
However, because of the ling wine lu wine wine wine low (8-12 °), inclusions and more nutritious, but to use conventional pasteurization for sterilization, it is difficult to quality and freshness, store a long time will destroy the bacteria impervious to produce secondary contamination and deterioration.The as easy as rolling off a log oxidation of this wine in addition, oxidation meeting make product black by the xanthochromia brown stain, and the mouthfeel souring makes the vinosity variation because of the verivate that produces after the oxidation simultaneously, and can progressively separate out sedimentable matter, cause product only should promptly make i.e. drink, are difficult on market, circulate.
Moreover this wine is because composition of raw materials is single, though so its nutrition abundant, more single, be difficult to satisfy the demand that the human consumer after the society that enjoys a fairly comfortable life improves the quality of living.
Also have existing jujube wine to lack the tonic effect.
Summary of the invention
The invention solves the technical problem is that the date for the existing ling wine lu wine wine wine and the existence of deficiencies and provide a lady drink jujube wine preparation.This method can overcome the traditional products ling wine lu wine wine quality and freshness 1-6 months only Achilles heel, so that products can be long-term quality and freshness.This method can reduce the throw out that produces in the preservation period significantly, improves raw-material utilization ratio, reduces to consume, and reduces cost, and the Ms of this method preparation drinks jujube wine and also has the tonic effect simultaneously.
Technical problem to be solved by this invention can realize through following technical scheme:
A kind of Ms drinks the preparation method of jujube wine, is made up of following steps:
1, after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is subsequent use, crosses and filters filter residue A as feed with Fructus Hordei Germinatus;
2, choose the red date cleaning and crushing, after cooking the red date grog is subsequent use;
3, select first-class glutinous rice for use, glutinous rice clean was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; In glutinous rice, evenly be sprinkled into the distiller's yeast of porphyrize, the weight proportion of distiller's yeast consumption and said glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; The red date grog of 20-30% step 2 preparation that adds 0.1～0.5% prozyme and the glutinous rice weight of glutinous rice weight is then mixed evenly, pours into and carries out primary fermentation in the container 20 days, and temperature remains on 20～28 ℃; After primary fermentation finished, the wort and the 0.1-0.2% beer yeast slurry that add 30-40% step 1 preparation of glutinous rice weight were mixed evenly, pour into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; After secondary fermentation finishes, carry out press filtration and must filtrate and filter residue B, filtrating adds filtrating weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis finishes rearmounted basin and stores sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and last pure mellow wine B adds the honey seasoning and promptly gets jujube wine;
4, get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Glossy Privet Fruit 1 weight part, Ligusticum wallichii 1 weight part, the root of herbaceous peony 1 weight part, genseng 2 weight parts, Chinese cassia tree 1 weight part, Suberect Spatholobus Stem 1 weight part, Motherwort Herb 1 weight part, pilose antler 0.01 weight part and mix after; Put into the diacolation device; The jujube wine that adds step 3 preparation of 5～10 times of weight; Regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Add the jujube wine of step 3 preparation of 5～10 times of weight once more, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5, the percolate with step 4 preparation adds in the jujube wine of step 3 preparation, mixing, colludes and transfers the Ms to drink jujube wine bullion;
6, the Ms who step 5 is made drinks wine bullion quick freezing to 0 °～-2 °, keeps 3 days; Taking out then through molecular weight cut-off is that 5000～100000 ultrafiltration PS membrane filters, working pressure 0.8～2Mpa, ultrafiltrated;
7, the ultrafiltrated with step 6 preparation is heated to 118 ℃ of sterilizations 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and microwave disinfection promptly got the Ms in 1 minute and drinks jujube wine behind the hot filling.
Prozyme of the present invention is to be that 20% proteolytic enzyme, 10% lypase, 30% glycase, 40% cellulase mix by mass percent.
The vigor measure unit of said proteolytic enzyme, polygalacturonase, glycase, cellulase is 2000 units.
Owing to adopted technique scheme, the present invention compared with prior art has the following advantages:
1, the present invention adopts two-step fermentation technology to ferment; In the primary fermentation process; Except adding the distiller's yeast in the traditional technology; Also add the prozyme of proteolytic enzyme, polygalacturonase, glycase, cellulase formation, dextrin residual in the product, protein, pectin substance fully are hydrolyzed into nutritive substances such as glucose, amino acid, can improve examination rate 2-3%; Reduce and produce deposition in the product storage process.
2, in the secondary fermentation process, add wort and beer yeast slurry, owing to contain abundant vitamin E in the Fructus Hordei Germinatus, it is a kind of natural powerful antioxidant, thereby reduces and delayed the degree of oxidation of product significantly, makes product ability long-period freshness preserving.Change traditional product simultaneously and cross the sweet shortcoming of being bored with, improve the salubrious degree of product.
3, jujube wine of the present invention adopts glutinous rice, Fructus Hordei Germinatus, red date fermentation to form; Thereby concentrate these raw-material nutritive elements; Increased substantially the nutritive ingredient of inorganic microelement such as organism such as amino acid, VITAMINs and selenium in the product; Make product have more nutrition, nourishing and health-care effect, enriched the odor type and the taste flavor of product simultaneously.
4, the limpid degree of jujube wine of the present invention is higher than the product of traditional technology, and the product that the present invention simultaneously produces is preserved the throw out that produces after 3 years and is less than the throw out that the traditional product preservation produced after three months greatly.
5, all menoxenia arranged, have a pain in the back, the women of complexion jaundice drinks the present invention 50～100ml every day, can recover normal, and reappear beautiful and elegance in the past in 5～10 days.
Embodiment
A kind of Ms drinks the brewing method of jujube wine, is made up of following steps:
1, after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is subsequent use, crosses and filters filter residue A as feed with Fructus Hordei Germinatus;
2, choose the red date cleaning and crushing, after cooking the red date grog is subsequent use;
3, select first-class glutinous rice for use, glutinous rice clean was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; In glutinous rice, evenly be sprinkled into the distiller's yeast of porphyrize, the weight proportion of distiller's yeast consumption and said glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; The red date grog of 20-30% step 2 preparation that adds 0.1～0.5% prozyme and the glutinous rice weight of glutinous rice weight is then mixed evenly, pours into and carries out primary fermentation in the container 20 days, and temperature remains on 20～28 ℃; After primary fermentation finished, the wort and the 0.1-0.2% beer yeast slurry that add 30-40% step 1 preparation of glutinous rice weight were mixed evenly, pour into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; After secondary fermentation finishes, carry out press filtration and must filtrate and filter residue B, filtrating adds filtrating weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis deposition finishes, after putting basin and storing sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and the seasoning of last pure mellow wine B adding honey promptly gets jujube wine.Wherein prozyme is to be that 20% proteolytic enzyme, 10% lypase, 30% glycase, 40% cellulase mix by mass percent.The vigor measure unit of said proteolytic enzyme, polygalacturonase, glycase, cellulase is 2000 units.
4, get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Glossy Privet Fruit 1 weight part, Ligusticum wallichii 1 weight part, the root of herbaceous peony 1 weight part, genseng 2 weight parts, Chinese cassia tree 1 weight part, Suberect Spatholobus Stem 1 weight part, Motherwort Herb 1 weight part, pilose antler 0.01 weight part and mix after; Put into the diacolation device; The jujube wine that adds step 3 preparation of 5～10 times of weight; Regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Add the jujube wine of step 3 preparation of 5～10 times of weight once more, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5, the percolate with step 4 preparation adds in the jujube wine of step 3 preparation, mixing, colludes and transfers the Ms to drink jujube wine bullion;
6, the Ms who step 5 is made drinks wine bullion quick freezing to 0 °～-2 °, keeps 3 days; Taking out then through molecular weight cut-off is that 5000～100000 ultrafiltration PS membrane filters, working pressure 0.8～2Mpa, ultrafiltrated;
7, the ultrafiltrated with step 6 preparation is heated to 118 ℃ of sterilizations 0.5 minute, is cooled to 80 ℃ and carries out hot filling, and microwave disinfection promptly got the Ms in 1 minute and drinks jujube wine behind the hot filling.
Claims (3)
1. a Ms drinks the brewing method of jujube wine, it is characterized in that, is made up of following steps:
1], with Fructus Hordei Germinatus after crushed, carrying out gelatinization, saccharification, making weight percent concentration after filtering, boil, cooling off is that 7.2～10.02% wort is subsequent use, crosses and filters filter residue A as feed;
2], choose the red date cleaning and crushing, after cooking the red date grog is subsequent use;
3], select first-class glutinous rice for use, glutinous rice is cleaned was soaked 6～10 as a child, with 100 ℃ of steamed 25～35 minutes, to cooking and sticking diffusing being advisable, the glutinous rice that steams watered pouring with pure water, is cooled to 25～35 ℃; In glutinous rice, evenly be sprinkled into the distiller's yeast of porphyrize, the weight proportion of distiller's yeast consumption and said glutinous rice is 0.5～1.1: 100; The glutinous rice of admixing distiller's yeast is poured in the saccharification basin in 20～28 ℃ of following cultivations 48 hours; Add 0.1～0.5% prozyme of glutinous rice weight and the 20-30% step 2 of glutinous rice weight then] preparation the red date grog mix evenly, pour into and carried out primary fermentation in the container 20 days, temperature remains on 20～28 ℃; After primary fermentation finishes, adding the 30-40% step 1 of glutinous rice weight] wort and the 0.1-0.2% beer yeast slurry of preparation mix evenly, pours into and carry out secondary fermentation 10 days in the container, and temperature remains on 25～28 ℃; After secondary fermentation finishes, carry out press filtration and must filtrate and filter residue B, filtrating adds filtrating weight 0.1-0.3% egg white, coctoprecipitinogen 5-10 days, abandons throw out and must go up pure mellow wine A; Throw out mixes the poor liquor that burns of back distillation extraction scheduling with filter residue B; 0.1～0.5% prozyme of pure mellow wine A weight carries out enzymolysis in the last pure mellow wine A adding, and enzymolysis time is 24 hours, and temperature is 30-35 ℃, after enzymolysis finishes rearmounted basin and stores sth. in a cellar 60 days, abandons throw out and must go up pure mellow wine B, and last pure mellow wine B adds the honey seasoning and promptly gets jujube wine;
4], get matrimony vine 5 weight parts, donkey-hide gelatin 3 weight parts, the Radix Astragali 2 weight parts, Radix Codonopsis 2 weight parts, Radix Angelicae Sinensis 1 weight part, safflower 1 weight part, the tuber of multiflower knotweed 1 weight part, Glossy Privet Fruit 1 weight part, Ligusticum wallichii 1 weight part, the root of herbaceous peony 1 weight part, genseng 2 weight parts, Chinese cassia tree 1 weight part, Suberect Spatholobus Stem 1 weight part, Motherwort Herb 1 weight part, pilose antler 0.01 weight part and mix after; Put into the diacolation device; The jujube wine that adds step 3 preparation of 5～10 times of weight; Regulating diacolation speed is 1.2～1.8ml/min, collects percolate; Add the jujube wine of step 3 preparation of 5～10 times of weight once more, regulating diacolation speed is 0.8～1.2ml/min, collects percolate, with the percolate merging of twice collection;
5], with step 4] percolate of preparation adds step 3] in the jujube wine of preparation, mixing, collude and transfer the Ms to drink jujube wine bullion;
6], with step 5] Ms that makes drinks wine bullion quick freezing to 0 °～-2 °, kept 3 days; Taking out then through molecular weight cut-off is that 5000～100000 ultrafiltration PS membrane filters, working pressure 0.8～2Mpa, ultrafiltrated;
7], with step 6] preparation ultrafiltrated be heated to 118 ℃ the sterilization 0.5 minute, be cooled to 80 ℃ and carry out hot filling, microwave disinfection promptly got the Ms in 1 minute and drinks jujube wine behind the hot filling.
2. Ms as claimed in claim 1 drinks the brewing method of jujube wine, it is characterized in that, described prozyme is to be that 20% proteolytic enzyme, 10% lypase, 30% glycase, 40% cellulase mix by mass percent.
3. Ms as claimed in claim 1 drinks the brewing method of jujube wine, it is characterized in that, the vigor measure unit of said proteolytic enzyme, polygalacturonase, glycase, cellulase is 2000 units.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110372028 CN102391936B (en) | 2011-11-04 | 2011-11-22 | Preparation method of jujube wine suitable for women for drinking |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110346390 | 2011-11-04 | ||
| CN201110346390.4 | 2011-11-04 | ||
| CN 201110372028 CN102391936B (en) | 2011-11-04 | 2011-11-22 | Preparation method of jujube wine suitable for women for drinking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102391936A true CN102391936A (en) | 2012-03-28 |
| CN102391936B CN102391936B (en) | 2013-09-04 |
Family
ID=45859322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110372028 Active CN102391936B (en) | 2011-11-04 | 2011-11-22 | Preparation method of jujube wine suitable for women for drinking |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102391936B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994334A (en) * | 2012-10-17 | 2013-03-27 | 田欢 | Life-nourishing balsam pear yellow wine |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
| CN104962443A (en) * | 2015-07-22 | 2015-10-07 | 海南柏盈兰花产业开发有限公司 | Preparation method of dendrobium health wine |
| CN106754031A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Guarana glutinous rice wine |
| CN108324893A (en) * | 2018-05-14 | 2018-07-27 | 湖北古襄阳酒业有限公司 | A kind of white wine for treating deficiency-cold in spleen and stomach turgor |
| CN108504484A (en) * | 2018-04-16 | 2018-09-07 | 颜伏康 | A kind of preparation method of Grape drug wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1392233A (en) * | 2002-07-18 | 2003-01-22 | 王绍栋 | Method for brewing edible wine from red dates |
| CN101016504A (en) * | 2006-06-27 | 2007-08-15 | 王家祥 | Brewing method for glutinous rice red date wine |
| CN102051306A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Method for brewing fermented jujube wine |
| CN102051321A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Red jujube health-care liquor and production process thereof |
| CN102051308A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Fermented red date wine and brewing method thereof |
-
2011
- 2011-11-22 CN CN 201110372028 patent/CN102391936B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1392233A (en) * | 2002-07-18 | 2003-01-22 | 王绍栋 | Method for brewing edible wine from red dates |
| CN101016504A (en) * | 2006-06-27 | 2007-08-15 | 王家祥 | Brewing method for glutinous rice red date wine |
| CN102051306A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Method for brewing fermented jujube wine |
| CN102051321A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Red jujube health-care liquor and production process thereof |
| CN102051308A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Fermented red date wine and brewing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 汪建国: "金丝蜜枣糯米酒的研究开发", 《江苏调味副食品》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102994334A (en) * | 2012-10-17 | 2013-03-27 | 田欢 | Life-nourishing balsam pear yellow wine |
| CN102994334B (en) * | 2012-10-17 | 2013-11-27 | 田欢 | Life-nourishing balsam pear yellow wine |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
| CN104017694B (en) * | 2014-06-27 | 2016-04-20 | 四川理工学院 | A kind of making method of low sugar red date rice wine |
| CN104962443A (en) * | 2015-07-22 | 2015-10-07 | 海南柏盈兰花产业开发有限公司 | Preparation method of dendrobium health wine |
| CN106754031A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Guarana glutinous rice wine |
| CN108504484A (en) * | 2018-04-16 | 2018-09-07 | 颜伏康 | A kind of preparation method of Grape drug wine |
| CN108324893A (en) * | 2018-05-14 | 2018-07-27 | 湖北古襄阳酒业有限公司 | A kind of white wine for treating deficiency-cold in spleen and stomach turgor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102391936B (en) | 2013-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101649275B (en) | Preparation method of herb-tea fruit/vegetable yellow wine | |
| CN102286337B (en) | Health-care red koji wine and production process thereof | |
| CN102286336A (en) | Nutrient light-type double-yeast yellow wine and production process thereof | |
| CN102268348A (en) | Jiuzhen-element health preserving yellow wine and production process thereof | |
| CN103289857B (en) | Low sugar low alcohol health preserving yellow rice wine and production technology thereof | |
| CN102391936B (en) | Preparation method of jujube wine suitable for women for drinking | |
| CN102827745B (en) | Ginseng tea wine | |
| CN102268350A (en) | Fresh low-alcohol mung bean yellow wine and production process thereof | |
| CN102827742B (en) | Pineapple tea wine | |
| CN102367408B (en) | Brewing method for jujube wine | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN105385531A (en) | Rose mead and making method thereof | |
| CN102443513B (en) | Preparation method of male drinking jujube wine | |
| CN102220208A (en) | Technology and method for preparing pine needle corn wine by microbial fermentation | |
| CN102827746B (en) | Apple tea wine | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN102220207A (en) | Process and method for making pine needle black tea yellow wine by using microorganism fermentation technique | |
| CN103966042A (en) | Sweet purple sweet potato wine, purple sweet potato fruit vinegar and brewing method thereof | |
| CN102517187B (en) | Processing method of natural menthol low-degree ice yellow wine | |
| CN101525565B (en) | Method for brewing healthy bamboo beer by fresh bamboo | |
| CN103320256B (en) | Grape-rice-wine-flavored health-care milk wine and preparation method thereof | |
| CN103484301B (en) | Fruit wine containing Chinese chestnut and potato and production method thereof | |
| CN103497857B (en) | Jaboticaba wine with breast-enlarging and body-building functions and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |