CN105754805A - Rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof - Google Patents
Rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof Download PDFInfo
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- CN105754805A CN105754805A CN201610319072.1A CN201610319072A CN105754805A CN 105754805 A CN105754805 A CN 105754805A CN 201610319072 A CN201610319072 A CN 201610319072A CN 105754805 A CN105754805 A CN 105754805A
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Abstract
The invention discloses rosa roxburghii tratt lung-moistening health-care wine and preparation method thereof. The rosa roxburghii tratt lung-moistening health-care wine is prepared from the following raw materials in parts by weight: 80 to 100 parts of rosa roxburghii tratt, 30 to 50 parts of polished glutinous rice, 10 to 15 parts of dry sweet potato powder, 5 to 7 parts of aspergillus oryzae culture liquid, 5 to 7 parts of rhizopus oligosporus culture liquid, 10 to 15 parts of active dry yeast culture liquid, 10 to 20 parts of pectinase, 10 to 20 parts of cane sugar, 5 to 12 parts of honey and 5 to 100 parts of water. The preparation method comprises the following steps: (1), weighing and taking the raw materials; (2), processing the raw materials; (3), preparing rosa roxburghii tratt juice; (4), performing fermentation; (5), performing clarification; (6), performing cold treatment; (7), performing sterilization and filling. The rosa roxburghii tratt lung-moistening health-care wine prepared by brewing the rosa roxburghii tratt juice, the polished glutinous rice and the dry sweet potato powder is easily absorbed nutrient health-care wine, and has natural health-care functions of preventing and curing gout, clearing away the lung-heat, moistening lung, improving sub-health and the like if being drunk for a long term; the rosa roxburghii tratt wine is clear in wine body, mellow in vinosity and excellent in both taste and color.
Description
Technical field
The present invention relates to Fructus Rosae Normalis food processing technology field, particularly relate to a kind of Fructus Rosae Normalis lung moistening health promoting wine and preparation thereof
Method.
Background technology
Fructus Rosae Normalis, is the plant containing natural complex most species the most at present, enjoys the king's of vitamin C
Good reputation.Being currently known human body must trace element be 14 kinds, and containing 10 kinds in Fructus Rosae Normalis, in Fructus Rosae Normalis fresh fruit, dimension is raw
Cellulose content is the abundantest, including vitamin C E, K, B1, B2, folic acid, carotene etc., and wherein vitamin
C content is enriched, and average in 100 grams of Fructus Rosae Normalis fresh fruits is 10 times of Fructus actinidiae chinensis containing Catergen 088 milligram,
52 times of Fructus Mali pumilae, 100 times of Fructus Citri tangerinae.The traditional Chinese medical science thinks Fructus Rosae Normalis sweet in the mouth, acid, cool in nature, returns spleen, stomach, large intestine
Warp, has effect of invigorating the stomach and promoting digestion, heat-clearing and toxic substances removing, and fruit of Grossularia burejensis Berger has the highest nutritive value and medical value.
There is speckle dispelling, defying age, help sleep, cancer-resisting, dispelling toxicity, detoxicating, enhancing immunity, to coronary heart disease, height
The multiple diseases such as blood pressure, hyperlipidemia, sclerosis of blood vessels, liver pneumonopathy have comparatively ideal defence, rehabilitation and health care
Effect.
But Fructus Rosae Normalis difficulty is stored, and easily aoxidizes and rots so that it is utilize and be restricted.In order to improve Fructus Rosae Normalis utilization rate,
People have carried out numerous studies work in terms of thorn pear wine.The Fructus Rosae Normalis prepared with Sucus Rosae Normalis raw material in the market
Wine, also exists the defect that nutritional labeling is not enough and mouthfeel is not good enough, and main cause includes: in preparation process, Fructus Rosae Normalis
Flavor substance dissolution is few, and fruital composition can not dissolve in thorn pear wine fully, protects due to antioxidation in sweat
Protect measure imperfection, cause wine body brown stain serious, the plumpness of clarifying treatment mode undue influence wine body and finished product
, easily there is muddiness in the stability of wine, produces the problems such as precipitation；And tannin in Blackthorn pear fruit-juice, total acid content are high,
Make that Fructus Rosae Normalis fruit wine production process exists fermentation period long.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of Fructus Rosae Normalis lung moistening health promoting wine and preparation side thereof
Method, with Sucus Rosae Normalis and Oryza glutinosa, the Fructus Rosae Normalis lung moistening health promoting wine of Radix Ipomoeae dry powder brew, is that a kind of being prone to absorbs
Nutrient health care wine, long-term drink has prevents and treats gout, lung heat clearing lung moistening, improves the natural health effects such as subhealth state；
The thorn pear wine wine body clarification of preparation, limpid transparent, vinosity is mellow, and mouthfeel is soft, aromatic flavor, and product color is all good,
And retaining Fructus Rosae Normalis natural flavor and nutritive value to greatest extent, fermentation period is short.
To achieve these goals, the present invention adopts the following technical scheme that
A kind of Fructus Rosae Normalis lung moistening health promoting wine, is made up of the raw material of following weight portion: Fructus Rosae Normalis 80-100 part, Oryza glutinosa 30-50
Part, Radix Ipomoeae dry powder 10-15 part, aspergillus oryzae strain liquid 5-7 part, Rhizopus oligosporus strain liquid 5-7 part, activity are done
Barms liquid 10-15 part, pectase 10-20 part, sucrose 10-20 part, Mel 5-12 part, water 50-100
Part.
Described active dry yeast strain liquid is prepared by following methods: take 20 liters of Sucus Rosae Normalis add water regulation fruit juice dense
Degree is 5-10%, adds sucrose, and the pol of regulation fruit juice is 5-8%, then adds 1 kilogram of dry ferment in fruit juice
Mother, stirring and dissolving, it is cooled to 25-30 DEG C after 20-30 minute, obtains active dry yeast strain liquid.
Described dry yeast is angel wine active dry yeast.
The preparation method of described Fructus Rosae Normalis lung moistening health promoting wine, including following preparation process:
(1) raw material is weighed by above-mentioned weight ratio；
(2) Fructus Rosae Normalis fresh fruit is cleaned, peeling, broken that Fructus Rosae Normalis is starched with juice extractor, filter isolated Fructus Rosae Normalis
Juice；Be cooled to after Oryza glutinosa and Radix Ipomoeae dry powder are boiled 30 DEG C standby；
(3) being poured into by Sucus Rosae Normalis in small-sized temperature control impregnating autoclave, add the pectase activated, circulation stirring is equal
Even, impregnate 5-8 hour at a temperature of 10-15 DEG C；
(4) fermentation: the Sucus Rosae Normalis that Oryza glutinosa step (2) processed and Radix Ipomoeae dry powder, step (3) process
With sucrose, Mel, water, put in round, first inoculation aspergillus oryzae strain liquid and Rhizopus oligosporus strain liquid,
Cultivate 2-3 days under conditions of 25 DEG C；It is subsequently adding active dry yeast strain liquid, at a temperature of 40-50 DEG C
Ferment 5-10 days, then ferment 20-28 days at a temperature of 15-20 DEG C, obtain wine base；
(5) clarification: the wine base of step (4) is stood 2-4 days, draws clear liquid with siphonage and injects another
In one round, Bentonite is configured to the suspension of 5%, adds former by the consumption of 40-80ml/10L wine base
Filtering in wine, until the liquid appearance clear after filtering, no suspended substance matter, without precipitation；
(6) cold treatment: process 5-8 hour at the wine base after clarification is placed in 2-5 DEG C, filter, stung
Pears lung moistening health promoting wine semi-finished product；
(7) sterilization, fill: by Fructus Rosae Normalis lung moistening health promoting wine semi-finished product by bottle being placed in after sterilization, fill
In 70-80 DEG C of water-bath, and keeping 30-60min to sterilize, segmentation is rapidly cooled to room temperature, and get product thorn
Pears lung moistening health promoting wine.
Bentonite is configured to by step (5) while the suspension of 5% joins in wine base, add 20g/t inclined
Potassium acid sulfite and 20g/t vitamin C.
Compared with the prior art, beneficial effects of the present invention is as follows:
(1) the Fructus Rosae Normalis lung moistening health promoting wine of the present invention, is a kind of nutrient health care wine being prone to and absorbing, long-term drink
Have and prevent and treat gout, lung heat clearing lung moistening, improve the natural health effects such as subhealth state；Thorn pear wine wine body is clarified, limpid
Transparent, vinosity is mellow, and mouthfeel is soft, aromatic flavor, and product color is all good, and it is natural to retain Fructus Rosae Normalis to greatest extent
Fragrance and nutritive value, fermentation period is short.
(2) the Fructus Rosae Normalis lung moistening health promoting wine of the present invention, utilizes Radix Ipomoeae dry powder, Oryza glutinosa can remove with Fructus Rosae Normalis mixed fermentation
Go pained composition in thorn pear wine to retain other nutritional labelings, improve the agreeable to the taste performance of thorn pear wine.
(3) the Fructus Rosae Normalis lung moistening health promoting wine of the present invention is in preparation process, and fruital composition can dissolve in Fructus Rosae Normalis fully
In wine, in sweat, anti-oxidation protection measure is perfect, it is to avoid wine body brown stain, and clarifying treatment mode is reasonable, keeps away
Exempt from that muddiness occurs, produce the problems such as precipitation；Simultaneously by the activation to dry yeast, solve common fruit wine yeast
Growth question in Fructus Rosae Normalis yeasting, makes the thorn pear wine of institute's brew have typical Fructus Rosae Normalis perfume and aroma.
(4) preparation method of the Fructus Rosae Normalis lung moistening health promoting wine of the present invention, in sweat, first inoculation aspergillus oryzae and
Rhizopus, its saccharifying enzyme produced, protease can promote the decomposition of starch in Sucus Rosae Normalis, protein, rhizopus product
Raw pectase is also beneficial to the degraded of pectin substance, forms a series of low-molecular-weight carbohydrate；Then use height,
Low temperature fermenting twice prepares Fructus Rosae Normalis lung moistening health promoting wine, and primary hot fermentation makes yeast Fast-propagation with contracting
The time of short secondary low temperature fermentation, then after low temperature fermentation, make the wine body more alcohol of the thorn pear wine prepared
Thickness, whole technique is all to carry out under mild conditions, remains natural flavor and the battalion of Fructus Rosae Normalis to greatest extent
Support health-care components；After fermentation, clarify, freezing 30-50 at then the wine base after clarification being placed in-20--3 DEG C
Hour, to promote precipitation of salts and the cohesion of colloidal substance in wine, improve local flavor, improve stability.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments,
On the premise of without departing from present inventive concept, within any improvement made all falls within protection scope of the present invention.
Embodiment 1:
A kind of Fructus Rosae Normalis lung moistening health promoting wine, by the raw material of following weight portion fermented after make: Fructus Rosae Normalis 80 parts, glutinous
50 parts of rice, 10 parts of Radix Ipomoeae dry powder, aspergillus oryzae strain liquid 5 parts, Rhizopus oligosporus strain liquid 5 parts, active dry ferment
Female strain liquid 10 parts, pectase 10 parts, sucrose 10 parts, Mel 5 parts, 50 parts of water.
Described active dry yeast strain liquid is prepared by following methods: take 20 liters of Sucus Rosae Normalis add water regulation fruit juice dense
Degree is 5%, adds sucrose, and the pol of regulation fruit juice is 5%, then adds 1 kilogram of dry yeast in fruit juice,
Stirring and dissolving, is cooled to 25 DEG C after 20 minutes, obtain active dry yeast strain liquid.
The preparation method of described Fructus Rosae Normalis lung moistening health promoting wine, including following preparation process:
(1) raw material is weighed by above-mentioned weight ratio；
(2) Fructus Rosae Normalis fresh fruit is cleaned, peeling, broken that Fructus Rosae Normalis is starched with juice extractor, filter isolated Fructus Rosae Normalis
Juice；Be cooled to after Oryza glutinosa and Radix Ipomoeae dry powder are boiled 30 DEG C standby；
(3) being poured into by Sucus Rosae Normalis in small-sized temperature control impregnating autoclave, add the pectase activated, circulation stirring is equal
Even, impregnate 8 hours at a temperature of 10 DEG C；
(4) fermentation: the Sucus Rosae Normalis that Oryza glutinosa step (2) processed and Radix Ipomoeae dry powder, step (3) process
With sucrose, Mel, water, put in round, first inoculation aspergillus oryzae strain liquid and Rhizopus oligosporus strain liquid,
Cultivate 2 days under conditions of 25 DEG C；It is subsequently adding active dry yeast strain liquid, ferments at a temperature of 40 DEG C
10 days, then ferment 28 days at a temperature of 15 DEG C, obtain wine base；
(5) clarification: the wine base of step (4) is stood 2 days, draws clear liquid with siphonage and injects another
In round, Bentonite is configured to the suspension of 5%, adds in wine base by the consumption of 40ml/10L wine base
Row filters, until the liquid appearance clear after filtering, no suspended substance matter, without precipitation；
(6) cold treatment: the wine base after clarification is placed at 2 DEG C process 8 hours, filters, obtains Fructus Rosae Normalis profit
Lung health promoting wine semi-finished product；
(7) sterilization, fill: by Fructus Rosae Normalis lung moistening health promoting wine semi-finished product by bottle being placed in after sterilization, fill
In 70 DEG C of water-baths, and keeping 60min to sterilize, segmentation is rapidly cooled to room temperature, and get product Fructus Rosae Normalis lung moistening
Health promoting wine.
Embodiment 2:
A kind of Fructus Rosae Normalis lung moistening health promoting wine, by the raw material of following weight portion fermented after make: Fructus Rosae Normalis 90 parts, glutinous
40 parts of rice, 12 parts of Radix Ipomoeae dry powder, aspergillus oryzae strain liquid 6 parts, Rhizopus oligosporus strain liquid 6 parts, active dry ferment
Female strain liquid 12 parts, pectase 15 parts, sucrose 15 parts, Mel 10 parts, 80 parts of water.
Described active dry yeast strain liquid is prepared by following methods: take 20 liters of Sucus Rosae Normalis add water regulation fruit juice dense
Degree is 8%, adds sucrose, and the pol of regulation fruit juice is 6%, then adds 1 kilogram of dry yeast in fruit juice,
Stirring and dissolving, is cooled to 25 DEG C after 25 minutes, obtain active dry yeast strain liquid.Described dry yeast is peace
Fine jade wine active dry yeast.
The preparation method of described Fructus Rosae Normalis lung moistening health promoting wine, including following preparation process:
(1) raw material is weighed by above-mentioned weight ratio；
(2) Fructus Rosae Normalis fresh fruit is cleaned, peeling, broken that Fructus Rosae Normalis is starched with juice extractor, filter isolated Fructus Rosae Normalis
Juice；Be cooled to after Oryza glutinosa and Radix Ipomoeae dry powder are boiled 30 DEG C standby；
(3) being poured into by Sucus Rosae Normalis in small-sized temperature control impregnating autoclave, add the pectase activated, circulation stirring is equal
Even, impregnate 7 hours at a temperature of 12 DEG C；
(4) fermentation: the Sucus Rosae Normalis that Oryza glutinosa step (2) processed and Radix Ipomoeae dry powder, step (3) process
With sucrose, Mel, water, put in round, first inoculation aspergillus oryzae strain liquid and Rhizopus oligosporus strain liquid,
Cultivate 3 days under conditions of 25 DEG C；It is subsequently adding active dry yeast strain liquid, ferments at a temperature of 45 DEG C
7 days, then ferment 25 days at a temperature of 18 DEG C, obtain wine base；
(5) clarification: the wine base of step (4) is stood 3 days, draws clear liquid with siphonage and injects another
In round, Bentonite is configured to the suspension of 5%, adds in wine base by the consumption of 50ml/10L wine base
Row filters, until the liquid appearance clear after filtering, no suspended substance matter, without precipitation；Bentonite is configured to
While the suspension of 5% joins in wine base, add 20g/t potassium metabisulfite and 20g/t vitamin C；
(6) cold treatment: process 5-8 hour at the wine base after clarification is placed in 2-5 DEG C, filter, stung
Pears lung moistening health promoting wine semi-finished product；
(7) sterilization, fill: by Fructus Rosae Normalis lung moistening health promoting wine semi-finished product by bottle being placed in after sterilization, fill
In 75 DEG C of water-baths, and keeping 50min to sterilize, segmentation is rapidly cooled to room temperature, and get product Fructus Rosae Normalis lung moistening
Health promoting wine.
Embodiment 3:
A kind of Fructus Rosae Normalis lung moistening health promoting wine, by the raw material of following weight portion fermented after make: Fructus Rosae Normalis 100 parts, glutinous
30 parts of rice, 15 parts of Radix Ipomoeae dry powder, aspergillus oryzae strain liquid 7 parts, Rhizopus oligosporus strain liquid 7 parts, active dry ferment
Female strain liquid 15 parts, pectase 20 parts, sucrose 20 parts, Mel 5 parts, 100 parts of water.
Described active dry yeast strain liquid is prepared by following methods: take 20 liters of Sucus Rosae Normalis add water regulation fruit juice dense
Degree is 10%, adds sucrose, and the pol of regulation fruit juice is 8%, then adds 1 kilogram of dry yeast in fruit juice,
Stirring and dissolving, is cooled to 30 DEG C after 30 minutes, obtain active dry yeast strain liquid.
Described dry yeast is angel wine active dry yeast.
The preparation method of described Fructus Rosae Normalis lung moistening health promoting wine, including following preparation process:
(1) raw material is weighed by above-mentioned weight ratio；
(2) Fructus Rosae Normalis fresh fruit is cleaned, peeling, broken that Fructus Rosae Normalis is starched with juice extractor, filter isolated Fructus Rosae Normalis
Juice；Be cooled to after Oryza glutinosa and Radix Ipomoeae dry powder are boiled 30 DEG C standby；
(3) being poured into by Sucus Rosae Normalis in small-sized temperature control impregnating autoclave, add the pectase activated, circulation stirring is equal
Even, impregnate 5 hours at a temperature of 15 DEG C；
(4) fermentation: the Sucus Rosae Normalis that Oryza glutinosa step (2) processed and Radix Ipomoeae dry powder, step (3) process
With sucrose, Mel, water, put in round, first inoculation aspergillus oryzae strain liquid and Rhizopus oligosporus strain liquid,
Cultivate 3 days under conditions of 25 DEG C；It is subsequently adding active dry yeast strain liquid, ferments at a temperature of 50 DEG C
5 days, then ferment 20 days at a temperature of 15 DEG C, obtain wine base；
(5) clarification: the wine base of step (4) is stood 4 days, draws clear liquid with siphonage and injects another
In round, Bentonite is configured to the suspension of 5%, adds in wine base by the consumption of 80ml/10L wine base
Row filters, until the liquid appearance clear after filtering, no suspended substance matter, without precipitation；
(6) cold treatment: the wine base after clarification is placed at 5 DEG C process 5 hours, filters, obtains Fructus Rosae Normalis profit
Lung health promoting wine semi-finished product；
(7) sterilization, fill: by Fructus Rosae Normalis lung moistening health promoting wine semi-finished product by bottle being placed in after sterilization, fill
In 80 DEG C of water-baths, and keeping 30min to sterilize, segmentation is rapidly cooled to room temperature, and get product Fructus Rosae Normalis lung moistening
Health promoting wine.
Claims (5)
1. a Fructus Rosae Normalis lung moistening health promoting wine, it is characterised in that: it is made up of the raw material of following weight portion: Fructus Rosae Normalis
80-100 part, Oryza glutinosa 30-50 part, Radix Ipomoeae dry powder 10-15 part, aspergillus oryzae strain liquid 5-7 part, few spore root
Mould species liquid 5-7 part, active dry yeast strain liquid 10-15 part, pectase 10-20 part, sucrose 10-20
Part, Mel 5-12 part, water 50-100 part.
Fructus Rosae Normalis lung moistening health promoting wine the most according to claim 1, it is characterised in that: the dry ferment of described activity
Female strain liquid is prepared by following methods: taking 20 liters of Sucus Rosae Normalis regulation fruit juice concn that adds water is 5-10%, adds sugarcane
Sugar, the pol of regulation fruit juice is 5-8%, then adds 1 kilogram of dry yeast, stirring and dissolving, 20-30 in fruit juice
It is cooled to 25-30 DEG C after minute, obtains active dry yeast strain liquid.
Fructus Rosae Normalis lung moistening health promoting wine the most according to claim 2, it is characterised in that: described dry yeast is
Angel wine active dry yeast.
The preparation method of Fructus Rosae Normalis lung moistening health promoting wine the most according to claim 1, it is characterised in that: include
Following preparation process:
(1) raw material is weighed by above-mentioned weight ratio；
(2) Fructus Rosae Normalis fresh fruit is cleaned, peeling, broken that Fructus Rosae Normalis is starched with juice extractor, filter isolated Fructus Rosae Normalis
Juice；Be cooled to after Oryza glutinosa and Radix Ipomoeae dry powder are boiled 30 DEG C standby；
(3) being poured into by Sucus Rosae Normalis in small-sized temperature control impregnating autoclave, add the pectase activated, circulation stirring is equal
Even, impregnate 5-8 hour at a temperature of 10-15 DEG C；
(4) fermentation: the Sucus Rosae Normalis that Oryza glutinosa step (2) processed and Radix Ipomoeae dry powder, step (3) process
With sucrose, Mel, water, put in round, first inoculation aspergillus oryzae strain liquid and Rhizopus oligosporus strain liquid,
Cultivate 2-3 days under conditions of 25 DEG C；It is subsequently adding active dry yeast strain liquid, at a temperature of 40-50 DEG C
Ferment 5-10 days, then ferment 20-28 days at a temperature of 15-20 DEG C, obtain wine base；
(5) clarification: the wine base of step (4) is stood 2-4 days, draws clear liquid with siphonage and injects another
In one round, Bentonite is configured to the suspension of 5%, adds former by the consumption of 40-80ml/10L wine base
Filtering in wine, until the liquid appearance clear after filtering, no suspended substance matter, without precipitation；
(6) cold treatment: process 5-8 hour at the wine base after clarification is placed in 2-5 DEG C, filter, stung
Pears lung moistening health promoting wine semi-finished product；
(7) sterilization, fill: by Fructus Rosae Normalis lung moistening health promoting wine semi-finished product by bottle being placed in after sterilization, fill
In 70-80 DEG C of water-bath, and keeping 30-60min to sterilize, segmentation is rapidly cooled to room temperature, and get product thorn
Pears lung moistening health promoting wine.
The preparation method of Fructus Rosae Normalis lung moistening health promoting wine the most according to claim 4, it is characterised in that: step
(5) it is configured to Bentonite in while the suspension of 5% joins in wine base, to add 20g/t and lay particular stress on sulfurous acid
Potassium and 20g/t vitamin C.
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| CN106754028A (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 Rosa roxburghii fruit wine for improving the health care of sleep 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 |
| CN108624449A (en) * | 2018-06-27 | 2018-10-09 | 贵州云上刺梨花科技有限公司 | A kind of Rosa roxburghii Tratt fruit wine and preparation method thereof |
| CN110373302A (en) * | 2019-08-02 | 2019-10-25 | 茅台学院 | A kind of production method of jujube thorn pear wine |
| CN114214152A (en) * | 2021-12-09 | 2022-03-22 | 贵州大学 | Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation |
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| CN106754028A (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 Rosa roxburghii fruit wine for improving the health care of sleep 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 |
| CN108624449A (en) * | 2018-06-27 | 2018-10-09 | 贵州云上刺梨花科技有限公司 | A kind of Rosa roxburghii Tratt fruit wine and preparation method thereof |
| CN110373302A (en) * | 2019-08-02 | 2019-10-25 | 茅台学院 | A kind of production method of jujube thorn pear wine |
| CN114214152A (en) * | 2021-12-09 | 2022-03-22 | 贵州大学 | Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation |
| CN114214152B (en) * | 2021-12-09 | 2024-02-06 | 贵州大学 | Method for preparing roxburgh rose black glutinous rice wine through semi-solid fermentation |
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Application publication date: 20160713 |