CN103897930A - mulberry-sorghum healthcare wine and preparation method thereof - Google Patents
mulberry-sorghum healthcare wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a brewing method of mulberry-sorghum health wine. The wine is mainly prepared from mulberry and sorghum. The preparation method comprises the steps of squeezing the raw materials, soaking in spring water, stewing and fermenting. The wine brewed by adopting the method is sweet in taste with light sorghum aroma, has the advantages of relatively full wine body, relatively low preservative content and is suitable for meeting the demands of modern people on the nutrition and health.
Description
Technical field
The present invention relates to fruits health promoting wine and preparation method thereof, particularly use mulberries and Chinese sorghum wine brewing and the method as raw material.
Background technology
Mulberries, have another name called Fructus Mori, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., are the fruit ear of moraceae plants mulberry.Look green grass or young crops when mulberries are tender, taste acid, when aging, look purple is black, succulence, taste is sweet.Ripe mulberries fruit is nutritious, 81.8 grams of every 100 grams of mulberries moisture contents, 1.8 grams, protein, 0.3 gram, fat.4.9 grams of Mierocrystalline celluloses, 10 grams, carbohydrate, 1.2 grams of ash contents, carotene 30 micrograms, 0.02 milligram of VitB1,0.06 milligram, riboflavin, 6.95 milligrams of vitamin-Es, 33 milligrams, potassium, 0.27 milligram, zinc, 0.08 milligram of copper, selenium 4.8 micrograms.In addition, also contain tannic acid, oxysuccinic acid, vitamins C and lipid acid etc.Its fat is mainly linolic acid, oleic acid, Palmiticacid, stearic acid and sad, n-nonanoic acid, capric acid, tetradecanoic acid, linolenic acid etc. on a small quantity.
Mulberries trophic analysis:
(1) prevent arteriosclerosis, in mulberries, contain lipid acid, mainly by linolic acid.Stearic acid and oleic acid composition, have and reduce fat, and reduces blood fat, prevents the effects such as arteriosclerosis.
(2) strengthening the spleen and stomach, contains the nutritive substances such as tannic acid, lipid acid, oxysuccinic acid in aid digestion mulberries, can help the digestion of fat, protein and starch, therefore there is the merit that strengthening the spleen and stomach is aid digestion, can be used for the diarrhoea that treatment causes because of maldigestion.
(3) supplement the nutrients, in mulberries, contain the trace element of a large amount of moisture, carbohydrate, multivitamin, carotene and needed by human etc., can effectively expand the Q volume of blood of human body, and benefit and oiliness, be suitable for hypertension, gynaecological disease patient's dietotherapy.
(4) blacking hair and beauty, except containing the nutritive substance that a large amount of needed by human body want, also contains Wu Fasu in mulberries, can make hair become black and glossy, therefore can be used to beauty treatment.
(5) cancer-resisting, the compositions such as contained violaguercitrin in mulberries, cyanidin(e), glucose, fructose, oxysuccinic acid, calcareous, inorganic salt, carotene, multivitamin and nicotinic acid, have prophylaxis of tumours cellular invasion, effect of avoiding cancer to occur.Curative effect: mulberries are cold in nature to promote the production of body fluid, the flat Tianjin of growing of rock sugar, being hard and dry due to controlling enteron aisle body fluid deficiency.
Chinese sorghum, Gramineae, sorghum.1 year this raise crop of sward.Another name is chinese sorghum (ancient name), Lu Ji, sorgo.Stalk is solid, and there is marrow at center, tool 10～20 joints.Tiller or branch.Blade is like corn, thick and narrow, and by wax powder, level and smooth, middle arteries and veins is white in color.Panicle, fringe shape has banded and hammer shape two classes.Caryopsis is brown, orange, white or yellowish isochrome.Seed oval, micro-flat, matter is sticky or not sticky.Cross-pollinatd plant.Karyomit(e) 2n=20,40.Property happiness is warm, drought resisting, waterlogging.Chinese cultivated is wider, take various places, northeast as maximum.Grain is edible, wine brewing (Kaoliang spirit) or making maltose.Sugar can be refined sugar and starches or eat raw with the stalk of Chinese sorghum; The sugar cook of can squeezing the juice of stem stalk, peasant is its " sweet sorghum "; The fringe of broom sorghum can broom processed; Tender leaf and seedling contain hydroxyl cyanogen glycosides, in stomach, can form hypertoxic prussic acid, the ensiling of must drying in the shade, or could arrange in pairs or groups and make feed after drying; Caryopsis can be used as medicine, energy removing dampness and eliminating phlegm, tranquillizing by calming the heart.
There are seed, rice bran, stem stalk etc. in the main position that utilizes of Chinese sorghum.Wherein essential nutrient contents in seed: crude fat 3%, crude protein 8 ~ 11%, robust fibre 2 ~ 3%, starch 65 ~ 70%.The content of protein in seed is generally 9 ~ 11%, wherein approximately there is 0.28% Methionin, 0.11% methionine(Met), 0.18% Gelucystine, 0.10% tryptophane, 0.37% arginine, 0.24% Histidine, 1.42% leucine, 0.56% Isoleucine, 0.48% phenylalanine, 0.30% Threonine, 0.58% α-amino-isovaleric acid.In sorghum kernel, the content of leucine and α-amino-isovaleric acid is a little more than corn, and arginic content is a little less than corn.Other various amino acid whose content and corn are roughly equal.In Chinese sorghum chaff, gross protein value reaches 10% left and right, in fresh Chinese sorghum vinasse, is 9.3%, in fresh Chinese sorghum acid-sludge, is 8.5% left and right.The protein content of sorghum stalk and sorghum husk is less, is respectively 3.2% and 2.2% left and right.Sorghum gluten matter is a little more than corn, and same bad, lacks Methionin and tryptophane, protein digestibility is low, reason is that the intermolecular cross-linking of kafirin matter is more, and has very strong associative key between protein and starch, causes enzyme to be difficult to enter decomposition.Lipid content 3%, a little less than corn, in lipid acid, saturated fatty acid is also slightly high, so fatty fusing point is also slightly high.Linoleic acid content is also slightly low compared with corn.In the byproduct of Chinese sorghum processing, crude fat content is higher.The crude fat content of air-dry Chinese sorghum chaff is 9.5% left and right, and fresh Chinese sorghum chaff is 8.6% left and right.In vinasse and acid-sludge, be respectively 4.2% and 3.5%.In seed, the content of crude fat is less, is only 3.6% left and right.
Chinese sorghum taste is sweet warm in nature, and food therapy value is quite high.The traditional Chinese medical science is thought, the flat taste of Chinese sorghum property is sweet, puckery, warm, nontoxic, can and stomach, invigorating the spleen, antidiarrheal, have astringent or styptic treatment for spontaneous sweating stomach, suppress in vomiting, beneficial spleen temperature, urge functions such as controlling difficult labour, can be used for treating dyspepsia, maldigestion, damp and hot, lower drop, dysuria, women's vicarious menstruation, tire product not inferior!
Mulberries have spontaneous growth, without the feature of disease and pest, liked by people, but its fruit surface is soft and not storage endurance transportation, people often retain its nutritive value in the mode of mulberries fruit wine brewing, and the red rice wine adding therein can improve medium-height grass flavour of a drug indistinct in pure morat with light rice is fragrant during taste is sweet.
Existing morat preparation technology generally includes following several:
1. infusion method (if the patent No. is CN10207111A, CN101440337A): by fresh mulberries pulp and alcohol or soaking in Chinese liquor, the soak solution after immersion is allocated and formed.The mulberries fruit wine of soaking wine method brew, although technique is simple, has certain fruital, typicalness strong, and it is plentiful that wine body is often owed.Alcohol smell is outstanding, can not meet modern people meeting high quality of life.
2. fermentation method (if the patent No. is CN1024362A, CN102787047A): fresh mulberries fruit is through peeling, squeezes the juice, the art breading brew such as clarifying treatment, artificial yeast's interpolation, temperature controlled fermentation, oxygen barrier storage forms.The fruit wine of fermentation brew, look just, the pure gracefulness of fragrance, delicate mouthfeel, plentiful mellow, coordinate.But the color component of mulberry juice loss is more, and very unstable of color.
3. soak the method (if the patent No. is CN101074413A) combining with fermentation: according to the method described above, fresh fruit soak solution is mixed by a certain percentage with fresh fruit fermented liquid, then allotment forms through art breading.Soak and the fruit wine of combined techniques brew that ferments, though have certain pure and fresh fruital and aroma, typicalness is more outstanding, but still exists the functional component loss in mulberry juice serious, and product often needs the processing of mixing colours.
4. utilize mulberry juice concentrated solution to produce mulberries fruit wine (if the patent No. is CN102250719A): what on this kind of basic identical with the fermentation method just raw material of method, use is fruit juice concentrate.Its production method is: fruit juice concentrate is diluted with water to finite concentration (according to the specification of quality of product) and makes the former wine after its fermentation meet product requirement, then add the operations such as artificial yeast, temperature controlled fermentation, storage, art breading.The fruit wine that utilizes this method to produce, general fruital is on the low side, feeling of freshness a little less than, vinosity is not good, has certain gap with the fruit wine that utilizes new fresh fruit brew.
The preparation method of several morats above, respectively have oneself advantage and defect, common feature is all that juice color loss is serious, and sanitas usage quantity also approaches the upper limit of national standard, simultaneously pure mulberries brew vinosity, with the smell of herbal medicine, has affected its mouthfeel of drinking.Adopt which type of method, can farthest retain the nutritive ingredient of mulberries fruit, can improve again morat functional effect aspect health care, reduce the usage quantity of sanitas (sulfurous gas etc.), be the target that in industry, professional person pursues for consumers in general provide pure natural mulberries fruit wine simultaneously always.
Summary of the invention
Mulberries Chinese sorghum health promoting wine provided by the invention and preparation method thereof, has solved the problem that traditional morat mouthfeel is bad, freshness is not high.
Mulberries Chinese sorghum health promoting wine of the present invention, main raw material is mulberries and Chinese sorghum, raw-material weight is mulberries than part: Chinese sorghum=1:2.3 ~ 2.7.
The preparation method of mulberries Chinese sorghum health promoting wine of the present invention, comprises the following steps:
A). for subsequent use after raw material physical squeezing take fresh ripe mulberry fruit; Selected first-class Chinese sorghum, clear water is for subsequent use after eluriating;
B). the Chinese sorghum in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, Chinese sorghum layer completely, soaks water temperature and is controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time;
C). the Chinese sorghum after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, is 15 minutes at saturated steam state cooking time;
D). by the Chinese sorghum of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 28 ~ 32 degrees Celsius, to be sprinkled into quality be 5% ~ 6% koji of Chinese sorghum quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius;
E). Chinese sorghum sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface sorghum grain and koji stir, after having fermented, obtain the former wine of Chinese sorghum;
F). fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3 ~ 2.7 portions of former wine of weight Chinese sorghum that Chinese sorghum is made, and after stirring, continue sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
In step a, mulberries fruit physical squeezing technique is:
A1). get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5 ~ 8 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). standby a2 step institute mulberries are poured in cylinder shape squeezing bucket, is connected and squeeze bung and support by lever principle, in one section of application of force of support, barrel interior mulberries are squeezed bearing under 6 ~ 7MPa pressure.
The present invention is due to wine-making technology uniqueness, and during the mulberries Chinese sorghum vinosity prepared according to the method is sweet, with light Chinese sorghum fragrance, mouthfeel is more comfortable, wine body is more plentiful, nourishing function is abundanter, and antiseptic content is lower, is particularly suitable for the requirement of modern people to nutritive health-care.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1: weight ratio part mulberries: the mulberries Chinese sorghum health promoting wine of Chinese sorghum=1:2.2 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing take fresh ripe mulberry fruit; Selected first-class Chinese sorghum clear water is for subsequent use after eluriating;
Second step: the Chinese sorghum of having eluriated is soaked with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, Chinese sorghum layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously;
The 3rd step: the Chinese sorghum after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the Chinese sorghum of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of Chinese sorghum quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature;
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Chinese sorghum sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the Chinese sorghum grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of Chinese sorghum;
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.2 portions of former wine of weight Chinese sorghum that Chinese sorghum is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: the mulberries Chinese sorghum health promoting wine of Chinese sorghum=1:2.5 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing take fresh ripe mulberry fruit; Selected first-class red rice clear water is for subsequent use after eluriating;
Second step: the Chinese sorghum of having eluriated is soaked with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, Chinese sorghum layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously;
The 3rd step: the Chinese sorghum after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the Chinese sorghum of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of Chinese sorghum quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature;
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Chinese sorghum sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the Chinese sorghum grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of Chinese sorghum;
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.5 portions of former wine of weight Chinese sorghum that Chinese sorghum is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: the mulberries Chinese sorghum health promoting wine of Chinese sorghum=1:2.7 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing take fresh ripe mulberry fruit; Selected first-class Chinese sorghum clear water is for subsequent use after eluriating;
Second step: the Chinese sorghum of having eluriated is soaked with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, sorghum rice layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously;
The 3rd step: the Chinese sorghum after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the Chinese sorghum of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of Chinese sorghum quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature;
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Chinese sorghum sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the Chinese sorghum grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of Chinese sorghum;
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.7 portions of former wine of weight Chinese sorghum that sorghum rice is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, mulberries fruit physical squeezing technique is: get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5 ~ 8 millimeters; After flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit; Mulberries are poured in cylinder shape squeezing bucket, connected squeezing bung and support by lever principle, in one section of application of force of support, make barrel interior mulberries bear squeezing under 6 ~ 7MPa pressure.Under suitable pressure, carry out physical squeezing, can control the rate of extruding of juice in fresh fruit, and then control the speed that mulberry juice and residue reacts with microbe colony during the fermentation, then the time control of termination by fermentation and finally control the quality of wine.
Claims (3)
1. a mulberries Chinese sorghum health promoting wine, main raw material is mulberries and sorghum rice, it is characterized in that: raw-material weight is mulberries than part: sorghum rice=1:2.3～2.7.
2. a preparation method who prepares mulberries Chinese sorghum health promoting wine claimed in claim 1, is characterized in that comprising the following steps:
A). for subsequent use after raw material physical squeezing take fresh ripe mulberry fruit; Selected first-class Chinese sorghum, clear water is for subsequent use after eluriating;
B). the Chinese sorghum in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, Chinese sorghum layer completely, soaks water temperature and is controlled at 20～25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time;
C). the Chinese sorghum after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, is 15 minutes at saturated steam state cooking time;
D). by the Chinese sorghum of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 28～32 degrees Celsius, to be sprinkled into quality be 5～6% kojis of Chinese sorghum quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20～25 degrees Celsius;
E). Chinese sorghum sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface Chinese sorghum and koji stir, after having fermented, obtain the former wine of Chinese sorghum;
F). fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3～2.7 portions of former wine of weight Chinese sorghum that Chinese sorghum is made, and after stirring, continue sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
3. the preparation method of mulberries Chinese sorghum health promoting wine according to claim 2, is characterized in that: in described step a, mulberries fruit physical squeezing technique is:
A1). get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5～8 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). standby a2 step institute mulberries are poured in cylinder shape squeezing bucket, is connected and squeeze bung and support by lever principle, in one section of application of force of support, barrel interior mulberries are squeezed bearing under 6～7MPa pressure.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104673590A (en) * | 2015-03-25 | 2015-06-03 | 河南恒盛生物工程有限公司 | Method for preparing dogwood fruit wine |
| CN106753974A (en) * | 2015-11-23 | 2017-05-31 | 吴兰平 | A kind of mulberry fruit lily wine |
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| CN101210219A (en) * | 2007-12-24 | 2008-07-02 | 吴蔚 | Method for producing original ecology healthy wine |
| CN101440337A (en) * | 2007-11-22 | 2009-05-27 | 高光贺 | Mulberry wine |
| CN102604771A (en) * | 2012-03-07 | 2012-07-25 | 郝江龙 | Medical wine production method |
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101440337A (en) * | 2007-11-22 | 2009-05-27 | 高光贺 | Mulberry wine |
| CN101210219A (en) * | 2007-12-24 | 2008-07-02 | 吴蔚 | Method for producing original ecology healthy wine |
| CN102604771A (en) * | 2012-03-07 | 2012-07-25 | 郝江龙 | Medical wine production method |
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104673590A (en) * | 2015-03-25 | 2015-06-03 | 河南恒盛生物工程有限公司 | Method for preparing dogwood fruit wine |
| CN106753974A (en) * | 2015-11-23 | 2017-05-31 | 吴兰平 | A kind of mulberry fruit lily wine |
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Application publication date: 20140702 |