CN104357263A - Condensed cold impregnated bulk wine and production method thereof - Google Patents
Condensed cold impregnated bulk wine and production method thereof Download PDFInfo
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Abstract
The invention provides condensed cold impregnated bulk wine and a production method thereof. The production method of the condensed cold impregnated bulk wine comprises the following steps: crushing and removing stems; adding sulphurous acid and pectinase; separating grape juice; freezing and concentrating the grape juice; cold-impregnating residual grape pulp for 48 hours; pumping the concentrated grape juice into the grape pulp; adding yeasts for fermentation; and fermenting by apple milk. By creatively combining a process of cold-impregnation with freezing concentration, the problem that the quality of wine in China is relatively low at present is solved, and the fragrance of the wine is enhanced and the taste of the wine is improved. Finally, a purpose of brewing high-quality wine which is rich in fragrance, is smooth, elegant, and has coordinated and fruity taste is achieved.
Description
Technical field
The present invention relates to wine brewing field, particularly one concentrates cold soaking stain Fructus Vitis viniferae wine base and production method thereof.
Background technology
Quality vinous determines by natural cause and human factor, and natural cause comprises the factors such as weather, landform and soil.Weather and landform limit viticultural region, affect composition and the content of grape product, and can decision plant grape and the fertile grape of institute and grape wine kind (sweet type, foaming, common, white or red wine etc.); Edaphic condition makes the finished product of grape obtain its special individual character.Human factor comprises growing and cultivation technology and brewing technique, utilizes human factor, can by complete being presented in grape wine of some characteristic of grape material, thus make grape wine obtain excellent quality.
The expanding stage of Wine Grape berry and ripening stage, the conversion etc. of the accumulation and acid that comprise carbohydrate and aroma substance just this period affected the critical period of grape quality formation in summer, needed gentle climatope short of rain; China's grape variety of making wine Main Cultivation is in northern area, and the climate characteristic of this area is obvious continental monsoon climate, and winter is cold dry, summer is burning hot and rainy.Compared with the grape quality in the Wine Grape producing region of Mediterranean-mode climate, it is few that China Wine Grape has pol accumulation, sugar-acid ratio is inharmonious, aroma substance accumulation less and the defect such as unbalanced, the Wine Aroma that fermentative production finally can be caused to go out is not strong, sophistication, elegance are poor, mouthfeel is inharmonious, and quality is lower.
At present for solving the problem of Wine Grape berry sugar degree deficiency in wine fermentation, the way of the additional sucrose of normal employing solves, although the method can improve wine degree vinous, but fragrance vinous and mouthfeel can be affected, reduce quality vinous, and add the labour intensity of workman, improve production cost.
For improving China's mouthfeel Harmony vinous and aroma quality, related personnel has done large quantity research.As China Great Wall Grape Wine Co., Ltd.'s paper " cold dipping time is on the impact of Cabernet Sauvignon Claret quality ", application cold soaking stain prolonged process fermentation number of days, thus increase dipping time, make the aldehydes matter content in grape wine comparatively traditional technology be all improved, the fruital in grape wine is more strong, pure.
China Agricultural University's Ph D dissertation " fermented pretreatment technique is to Northern Piedmont of Tianshan Mountains ' Cabernet Sauvignon ' Wine Aroma Upgrading ", there is fruital deficiency for solving " Cabernet Sauvignon " grape wine in producing region, Xinjiang Tianshan northern foot, the shortage of fragrance sophistication, elegance and the poor problem of colour stability have employed cold soaking stain, be separated fermentation of clear juice and wine liquid merges malic-lactic acid fermentation method.This cold impregnation technology improves the fruital of ' Cabernet Sauvignon ' dry red winew by fermentation and some Esters of ageing stage such as the increase of Isoamyl Acetate FCC, hexyl acetate, Laurate ethyl, 9-decenoate, isoamyl lactate, 2-hydroxy-4-methyl Valeric acid ethylester equal size and the reduction of some higher alcoholss as primary isoamyl alcohol, isopropylcarbinol equal size.
Although above-mentioned cold impregnation technology promotes fragrance vinous and aldehydes matter content raising serves certain effect, but it can not solve well, and China's Wine Aroma caused because of climate reasons is not strong, sophistication, elegance are poor, coarse mouthfeel, inharmonious, the problem that quality is lower.And its effect promoting fruital is also subject to the impact of fermentor tank type.
Summary of the invention
General idea of the present invention is: by improveing the physical chemistry composition of grape material, namely from treating extraction section Sucus Vitis viniferae karusen through sulfurous acid and pectinase treatment, freeze concentration process is carried out to this Sucus Vitis viniferae, improves the content of its sugar degree, aldehydes matter and aroma substance; Remainingly treat that karusen floods certain hour at low temperatures, to improve the content of fragrance and aldehydes matter; Then concentrated rear Sucus Vitis viniferae is pumped into karusen, carry out zymamsis and malic-lactic acid fermentation.Thus reach lifting Wine Aroma, improve grape wine mouthfeel, final brew one gives off a strong fragrance, fine and smooth, graceful, mouthfeel is coordinated, mellow and full high-quality grape wine.
Therefore, the object of the present invention is to provide a kind of concentrated cold soaking stain to produce the production method of Fructus Vitis viniferae wine base, the method is skillfully constructed, and can solve the problem that grape wine quality that China causes due to grape material mass defect is at present not high.
Another object of the present invention is to provide a kind of grape wine, and this drinking utensils gives off a strong fragrance, fine and smooth, graceful, the features such as mouthfeel is coordinated, mellow and full.
The invention provides a kind of cold soaking stain Fructus Vitis viniferae wine base production method, the method comprises the step of following order:
1) material choice: carry out strict sorting to the red grape raw material after plucking, requires that fruit ear is neat ripe, tinctorial yield reaches 100%, thoroughly removes sick fruit, mould decayed fruit and pesticidal contamination fruit;
2) red kind Wine Grape raw material crushing destemming is formed pulp, pump into fermentor tank, add food grade sulfurous acid and polygalacturonase respectively, the addition of sulfurous acid counts 60mg/L with SO2, and the addition of polygalacturonase is 3g/L, pump circulation homogeneous;
3) from pulp, isolate the Sucus Vitis viniferae of 12% ~ 15% by volume to refrigerated cylinder, residue pulp was 8 ~ 12 DEG C of cold soaking stains 24 ~ 48 hours;
4) by isolated Sucus Vitis viniferae freeze concentration at the temperature of-7 ~-10 DEG C, then carry out solid-liquid separation, concentrated rear Sucus Vitis viniferae is pumped into fermentor tank;
5) add tartrate, the acidity of pulp is adjusted to 8.5g/L.
6) yeast saccharomyces cerevisiae adding 0.2g/L carries out zymamsis to pulp, and temperature controls at 26 ~ 28 DEG C, and carries out circulation dipping, is separated wine liquid when proportion drops to 996;
7) the wine hydroful tank after being separated is preserved, and temperature is remained on 20 ~ 22 DEG C, carries out malic-lactic acid fermentation, and when oxysuccinic acid is reduced to 0.2g/L, add food grade sulfurous acid and stop fermentation, the addition of sulfurous acid counts 60mg/L with SO2.
Further, described step 3) in isolated Sucus Vitis viniferae-8.5 DEG C of freeze concentration.
Further, described step 6) in add the milk-acid bacteria of 0.2g/L.
Further, described step 1) in red kind Wine Grape raw material can adopt in Cabernet Sauvignon, beautiful pleasure, Cabernet Franc, Cabernet Gernischt, hila one or more mix.
Present invention also offers a kind of cold soaking stain Fructus Vitis viniferae wine base, this drinking utensils intense violet color, have the fruital such as strong hami melon is fragrant, red date is fragrant, aroma is strong, fine and smooth, graceful, and mouthfeel is coordinated, mellow and full, and structure sense is comparatively strong, has sweet sense (honey perfume); Alcoholic strength >=12%V/V, reducing sugar≤4g/L, total acidity 6.5 ~ 7.5g/L, free SO2 >=40mg/L, total sulfur dioxide≤250mg/L, tannin >=1.0g/L, volatile acid≤0.6g/L.
In order to beneficial effect of the present invention and active effect are described, prove with experiment below:
1. materials and methods
1.1 experiment material
Liquor-making raw material: Xinjiang Cabernet Sauvignon kind, grape material sugar degree is 240.00g/L (with glucose meter), and total acid is 5.8g/L (in tartrate); Peng Lai Cabernet Sauvignon kind, raw material sugar degree is 170g/L (with glucose meter), total acid 7.8g/L (in tartrate).
Wine brewing auxiliary material: yeast (Australia letter match 796), polygalacturonase (Australia letter match), milk-acid bacteria (vin Hansen Corp.) 1.2 laboratory apparatuss and equipment
Grape wine analyser: FT120; Ultraviolet-visible pectrophotometer: TU-1810DPC; Acidometer: ORION420A; Fermentation equipment: 30kL stainless steel fermentor tank, 40kL wine storage tank.
1.3 experimental program
1.3.1 processing step
Common process: broken destemming, add sulfurous acid and polygalacturonase, add that yeast carries out fermenting, malic-lactic acid fermentation;
Cold impregnation technology: broken destemming, add sulfurous acid and polygalacturonase, cold soaking stain 48h, add that yeast carries out fermenting, clear juice separate fermentation, merge gravity flow wine, malic-lactic acid fermentation;
Concentrated cold impregnation technology: broken destemming, add sulfurous acid and polygalacturonase, be separated Sucus Vitis viniferae, Sucus Vitis viniferae freeze concentration, residue grape pulp cold soaking stain 48 hours, concentrated after Sucus Vitis viniferae pump into grape pulp, add that yeast carries out fermenting, malic-lactic acid fermentation.
During to Peng Lai fermenting raw materials, with sucrose, its sugar degree is adjusted to 216g/L (with glucose meter).
1.3.2 sample number into spectrum
Table 1 sample controls table
1.4 Physico-chemical tests index and methods
After malo-lactic fermentation terminates, the index such as colourity, tone, total phenol, tannin and aroma substance composition is detected to each test sample, and carry out sense organ contrast and judge.
Alcohol: density bottle method;
Sugar-free extract: density bottle method;
Tannin: Folin-dannis method;
Gelatin index: draw 10mL sample in test tube, add the gelatin solution of 1mL0.2%, be put in refrigerator, centrifugal survey tannin after 3 days, deducts the value after process by value before treatment and be gelatin index;
Salt acid number: draw 5mL sample in test tube, add 0.5mL6M hydrochloric acid, be positioned in refrigerator after shaking up, centrifugal survey tannin after 3 days, deducts the value after process by value before treatment and be salt acid number;
1.5 sensory evaluation analyses
Grape Wine Aging, after 6 months, carries out aesthetic quality's classification trial test by 10 specialty teacher of sampling wine to grape wine.Carry out (table 2) according to China's Taste of Wine standard, give evaluation respectively from aspects such as outward appearance, fragrance, mouthfeel, typicalness, full marks are 100 points.
Table 2 sense organ taste standard meter
Taster's name: date
2. results and analysis
Impact on physical and chemical index vinous between 2.1 various techniques
Alcohol in grape wine is grape wine taste compound, Bearberry Extract and sweet sense; Tannin is skeleton vinous, supports whole structure vinous; Sugar-free extract reflects quality vinous, and generally its value is higher, shows that quality vinous is higher; Gelatin index reflection tannin and protein affinity and constringent power, the reflection of salt acid number be the high content being polymerized tannin, the size of both and mouthfeel Harmony vinous have positively related relation.
By detecting the physical and chemical index affecting grape wine mouthfeel Harmony, namely alcoholic strength, sugar-free extract, tannin, gelatin exponential sum salt acid number, analyze the impact of different fermentations technique on grape wine mouthfeel.
As can be seen from Table 3, cold impregnation technology is relative to common process, its sugar-free extract, tannin, gelatin exponential sum salt acid number increase all to some extent, and this extends dipping time owing to have employed low temperature regime, thus can flood more aldehydes matter from Pericarpium Vitis viniferae and Semen Vitis viniferae; But directly reflecting the index of grape wine mouthfeel Harmony: the amplification on gelatin exponential sum salt acid number is only 9% and 11.4%, and amplification is less, less on the impact of whole grape wine sense organ Harmony.
Adopt technical scheme of the present invention---the grape wine that concentrated cold impregnation technology is brewageed, the grape wine brewageed than common process and cold impregnation technology has obvious increase on alcoholic strength, sugar-free extract, tannin, especially in the index directly reflecting grape wine mouthfeel Harmony: the amplification on gelatin exponential sum salt acid number reaches 58.5% and 41%.Analysis reason is: the content being added sugar-free extract, tannin on the one hand by cold soaking stain, the content of sugar degree (potential wine degree) and sugar-free extract, tannin is improve on the other hand by the freeze concentration of part Sucus Vitis viniferae, be reflected in grape wine, define the synergy of wine degree, tannin, acid, thus improve mouthfeel vinous.Illustrate that the concentrated improvement of cold impregnation technology to mouthfeel Harmony vinous is obvious on physical and chemical index.
The grape wine part physical and chemical index that each technique of table 3 is brewageed
Impact on aesthetic quality vinous between 2.2 various techniques
The score of 10 grape wine judging panels is averaged, obtains the sense organ average of 6 samples, in table 4.As can be seen from Table 4, clearly, due to weather and soil factor, the wine quality in Xinjiang is obviously due to the grape wine in Peng Lai for region vinous, and by the improvement of technique, namely adopt cold pickling process to make grape wine, quality vinous is significantly improved, as the cabernet sauvignon grape for Xinjiang, by the grape wine that common process is brewageed, namely the scoring of No. 1 is 74 points, and by No. 3 grape wine that cold pickling process is brewageed, then score reaches 83 points; Quality advance mainly comes from the improvement to Wine Aroma, and namely No. 1 wine sample score on fruital and aroma is 10 points, and No. 3 wine samples are 14 points and 13 points, improve quite obvious.
Equally, adopt technical scheme of the present invention---the grape wine that concentrated cold impregnation technology is brewageed, compared with the grape wine brewageed with common process, quality is greatly improved, wine sample 2 must be divided into 66 points, and wine sample 6 is 84 points, and the raising of mark not only shows on fragrance, and in mouthfeel and typicalness also clearly, as mouthfeel brings up to 34 points from common process 25 points.
Table 4 Taste of Wine Score Lists
As can be seen from Table 4, technical scheme of the present invention---aesthetic quality's score vinous that the grape wine that concentrated cold impregnation technology is brewageed is brewageed than cold soaking stain is high.Relatively cold soaking stain and technical scheme of the present invention---concentrated cold impregnation technology is on the impact of grape wine Oranoleptic indicator, both discoveries are to almost as broad as long in the improvement of fragrance, larger difference is being had in mouthfeel and typicalness, as wine sample 3, mouthfeel must be divided into 28 points, and wine sample 5 must be divided into 36 points, gap is larger; The difference of mouthfeel, is equally also reflected in typicalness.
Table 5 grape wine comment
As can be seen from table 5 and above analysis, technical scheme of the present invention---concentrated cold impregnation technology has very important effect from fragrance vinous and mouthfeel two aspects to improvement quality vinous.
3. conclusion
By the Cabernet Sauvignon grape variety of making wine to Xinjiang and Ningxia, what adopt three techniques brewages process, measure its part physical and chemical index and Oranoleptic indicator's analysis, find that the grape wine that concentrated cold impregnation technology is brewageed than common process and cold impregnation technology has obvious increase on alcoholic strength, sugar-free extract, tannin, especially in the index directly reflecting grape wine mouthfeel Harmony: the amplification on gelatin exponential sum salt acid number reaches 58.5% and 41%.Its reason is: the content being added sugar-free extract, tannin on the one hand by cold soaking stain, the content of sugar degree (potential wine degree) and sugar-free extract, tannin is improve on the other hand by the freeze concentration of part Sucus Vitis viniferae, be reflected in grape wine, define the synergy of wine degree, tannin, acid, thus improve mouthfeel vinous, these obtain checking by sense organ taste, thus illustrate that concentrated cold impregnation technology has castering action clearly to grape wine on fragrance and mouthfeel, the effect improving China's grape wine quality can be played.
As can be seen from above experiment, technical scheme of the present invention can reach lifting Wine Aroma, improves grape wine mouthfeel, and final brew one gives off a strong fragrance, fine and smooth, graceful, and mouthfeel is coordinated, mellow and full high-quality object vinous.
Meanwhile, grape wine prepared by the present invention also can be described, this drinking utensils intense violet color, have the fruital such as strong hami melon is fragrant, red date is fragrant, aroma is strong, fine and smooth, graceful, and mouthfeel is coordinated, mellow and full, and structure sense is comparatively strong, has sweet sense (honey perfume); Alcoholic strength >=12%V/V, reducing sugar≤4g/L, total acidity 6.5-7.5g/L, free SO2 >=40mg/L, total sulfur dioxide≤250mg/L, tannin >=1.0g/L, volatile acid≤0.6g/L.
Accompanying drawing explanation
Fig. 1 is cold soaking stain Fructus Vitis viniferae wine base making method schema.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment one:
A kind of cold soaking stain Fructus Vitis viniferae wine base, is prepared by following technique:
1) material choice: plucked originating from Manasi, xinjiang county cabernet sauvignon grape raw material in 2012, strict sorting is carried out to the grape material after plucking, require that neatly maturation, tinctorial yield reach 100% to fruit ear, the sick fruit of thorough removing, mould decayed fruit and pesticidal contamination fruit, the physical and chemical index of grape material is: sugar degree 240g/L, acid content 5.8g/L;
2) broken destemming: remove carpopodium and input in fermentor tank after carrying out broken skin process to pericarp, evenly add food grade sulfurous acid and polygalacturonase respectively, the addition of food grade sulfurous acid counts 60mg/L with SO2, the addition of Australia letter match polygalacturonase is 3g/L; Pump circulation homogeneous;
3) be separated fruit juice: from pulp, isolate the Sucus Vitis viniferae of 12% by volume to refrigerated cylinder, residue pulp was 8 DEG C of cold soaking stains 48 hours;
4) by isolated Sucus Vitis viniferae freeze concentration at the temperature of-8.5 DEG C, then carry out solid-liquid separation, concentrated rear Sucus Vitis viniferae is pumped into fermentor tank;
5) add tartrate, the acidity of pulp is adjusted to 8.5g/L.
6) yeast saccharomyces cerevisiae adding 0.2g/L carries out zymamsis to pulp, and temperature controls at 26 ~ 28 DEG C, and every 12 h cycle dippings once, are separated wine liquid when proportion drops to 996;
7) the wine hydroful tank after being separated is preserved, and temperature is remained on 22 DEG C, adds the milk-acid bacteria of 0.2g/L, carry out malic-lactic acid fermentation, and when oxysuccinic acid is reduced to 0.2g/L, add food grade sulfurous acid and stop fermentation, the addition of sulfurous acid counts 60mg/L with SO2.
A kind of cold soaking stain Fructus Vitis viniferae wine base of preparation, tool intense violet color, have the fruital such as strong hami melon is fragrant, red date is fragrant, aroma is strong, fine and smooth, graceful, and mouthfeel is coordinated, mellow and full, and structure sense is comparatively strong, has sweet sense (honey perfume); Alcoholic strength is 13.8%V/V, and reducing sugar is 3.6g/, and total acidity is 7.5g/L, and free SO2 is 45mg/L, and total sulfur dioxide is 115mg/L, and tannin is 2.2g/L, and volatile acid is 0.4g/L.
Embodiment two:
A kind of cold soaking stain Fructus Vitis viniferae wine base, is prepared by following technique:
1) material choice: the cabernet sauvignon grape raw material originating from Penglai, shandong Province city is plucked in 2012, strict sorting is carried out to the grape material after plucking, require that neatly maturation, tinctorial yield reach 100% to fruit ear, the sick fruit of thorough removing, mould decayed fruit and pesticidal contamination fruit, the physical and chemical index of grape material is: sugar degree 170g/L, acid content 7.8g/L;
2) broken destemming: remove carpopodium and input in fermentor tank after carrying out broken skin process to pericarp, evenly add food grade sulfurous acid and polygalacturonase respectively, the addition of food grade sulfurous acid counts 60mg/L with SO2, the addition of Australia letter match polygalacturonase is 3g/L; Pump circulation homogeneous;
3) be separated fruit juice: from pulp, isolate the Sucus Vitis viniferae of 15% by volume to refrigerated cylinder, residue pulp was 12 DEG C of cold soaking stains 24 hours;
4) by isolated Sucus Vitis viniferae freeze concentration at the temperature of-7 DEG C, then carry out solid-liquid separation, concentrated rear Sucus Vitis viniferae is pumped into fermentor tank;
5) add tartrate, the acidity of pulp is adjusted to 8.5g/L, adds sucrose, the pol of pulp is adjusted to 216g/L.
6) yeast saccharomyces cerevisiae adding 0.2g/L carries out zymamsis to pulp, and temperature controls at 26 ~ 28 DEG C, and every 12 h cycle dippings once, are separated wine liquid when proportion drops to 996;
7) the wine hydroful tank after being separated is preserved, and temperature is remained on 20 DEG C, adds the milk-acid bacteria of 0.2g/L, carry out malic-lactic acid fermentation, and when oxysuccinic acid is reduced to 0.2g/L, add food grade sulfurous acid and stop fermentation, the addition of sulfurous acid counts 60mg/L with SO2.
A kind of cold soaking stain Fructus Vitis viniferae wine base of preparation, dark Ruby red, clarify bright, the smell of fruits is very sweet, has aroma, and structure sense is better, shows slightly coarse; Alcoholic strength is 12.8%V/V, and reducing sugar is 3.2g/L, total acidity 7.3g/L, and free SO2 is 45mg/L, and total sulfur dioxide is 120mg/L, and tannin is 1.6g/L, and volatile acid is 0.4g/L.
Above embodiments of the invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should still belong within patent covering scope of the present invention.
Claims (5)
1. a concentrated cold soaking stain Fructus Vitis viniferae wine base production method, is characterized in that adopting following processing step:
1) red kind Wine Grape raw material crushing destemming is formed pulp, pump into fermentor tank, add food grade sulfurous acid and polygalacturonase respectively, the addition of sulfurous acid counts 60mg/L with SO2, and the addition of polygalacturonase is 3g/L, pump circulation homogeneous;
2) from pulp, isolate the Sucus Vitis viniferae of 12% ~ 15% by volume to refrigerated cylinder, residue pulp was 8 ~ 12 DEG C of cold soaking stains 24 ~ 48 hours;
3) by isolated Sucus Vitis viniferae freeze concentration at the temperature of-7 ~-10 DEG C, then carry out solid-liquid separation, concentrated rear Sucus Vitis viniferae is pumped into fermentor tank;
4) add tartrate, the acidity of pulp is adjusted to 8.5g/L;
5) yeast saccharomyces cerevisiae adding 0.2g/L carries out zymamsis to pulp, and temperature controls at 26 ~ 28 DEG C, and carries out circulation dipping, is separated wine liquid when proportion drops to 996;
6) the wine hydroful tank after being separated is preserved, and temperature is remained on 20 ~ 22 DEG C, carries out malic-lactic acid fermentation, and when oxysuccinic acid is reduced to 0.2g/L, add food grade sulfurous acid and stop fermentation, the addition of sulfurous acid counts 60mg/L with SO2.
2. cold soaking stain Fructus Vitis viniferae wine base production technique according to claim 1, is characterized by: described step 3) in isolated Sucus Vitis viniferae-8.5 DEG C of freeze concentration.
3. cold soaking stain Fructus Vitis viniferae wine base production technique according to claim 1, is characterized by: described step 6) in add the milk-acid bacteria of 0.2g/L.
4. the cold soaking stain Fructus Vitis viniferae wine base production technique according to a claim arbitrary in claim 1-3, is characterized by: described step 1) in red kind Wine Grape raw material can adopt in Cabernet Sauvignon, beautiful pleasure, Cabernet Franc, Cabernet Gernischt, hila one or more mix.
5. the grape wine brewageed of cold soaking stain Fructus Vitis viniferae wine base production technique according to claim 3, is characterized by: alcoholic strength >=12%V/V, reducing sugar≤4g/L, total acidity 6.5 ~ 7.5g/L, free SO2 >=40mg/L, total sulfur dioxide≤250mg/L, tannin >=1.0g/L, volatile acid≤0.6g/L.
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| CN113845985A (en) * | 2021-10-25 | 2021-12-28 | 朗格斯酒庄（秦皇岛）有限公司 | Pretreatment method for brewing wine by adopting flash evaporation process and wine |
| CN113845985B (en) * | 2021-10-25 | 2024-03-15 | 朗格斯酒庄（秦皇岛）有限公司 | Pretreatment method for brewing wine by flash evaporation process and wine |
| CN114672393A (en) * | 2022-02-14 | 2022-06-28 | 南通东概念新材料有限公司 | Preparation method and application of concentrated wine |
| CN114657033A (en) * | 2022-03-15 | 2022-06-24 | 新疆农业大学 | Method for improving brewing quality stability of cabernet sauvignon grape wine |
| CN115678703A (en) * | 2022-12-14 | 2023-02-03 | 福建蓝家渡酒庄有限公司 | Brewing method of pink wine |
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