CN106883976A - A kind of production method of sugar grass rose white wine - Google Patents

A kind of production method of sugar grass rose white wine Download PDF

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Publication number
CN106883976A
CN106883976A CN201710192211.3A CN201710192211A CN106883976A CN 106883976 A CN106883976 A CN 106883976A CN 201710192211 A CN201710192211 A CN 201710192211A CN 106883976 A CN106883976 A CN 106883976A
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rose
wine
sugar grass
juice
bacterium agent
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张苗苗
陆栋
郭晓鹏
李文建
肖国青
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Institute of Modern Physics of CAS
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P5/00—Preparation of hydrocarbons or halogenated hydrocarbons
    • C12P5/02—Preparation of hydrocarbons or halogenated hydrocarbons acyclic
    • C12P5/023—Methane
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/30—Fuel from waste, e.g. synthetic alcohol or diesel

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  • Organic Chemistry (AREA)
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  • Life Sciences & Earth Sciences (AREA)
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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
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  • General Chemical & Material Sciences (AREA)
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  • Alcoholic Beverages (AREA)

Abstract

The present invention relates to a kind of production method of sugar grass rose white wine, the method is comprised the following steps：(1) harvested sweet sorghum stalk obtains sweet sorghum juice and residue by squeezing；(2) rose is added in sweet sorghum juice, lowered the temperature indirectly through indirectly heat, sterilizing, condensed water, obtain sorgo juice and rose mixture；(3) wine brewing mix bacterium agent accesses YPD culture medium shaking table cultures, obtains final product the wine brewing mix bacterium agent of expansion；(4) cultivated under the mix bacterium agent gnotobasis that sweet sorghum juice culture medium inoculated expands, obtain final product seed wine brewing mix bacterium agent；(5) seed wine brewing mix bacterium agent ferments in being inoculated in sorgo juice and rose mixture, obtains the fermentation liquid of maturation；(6) ripe fermentation liquid air-distillation, and classification takes wine, obtains 45 ~ 63 ° of sugar grass rose former wines and raffinate；(7) sugar grass rose former wine detects that qualified rear packaging obtains final product white wine finished product through electron beam irradiation ageing, decreasing concentration, filtering.Present invention process is simple, strong operability, it is easy to industrialized production.

Description

A kind of production method of sugar grass rose white wine
Technical field
The present invention relates to edible rose and sugar crop field of deep, more particularly to a kind of sugar grass rose white wine Production method.
Background technology
Edible rose has health-care efficacy and medical value.There is kind extensively on Yunnan Province of China, Shandong, Gansu Province and other places Plant.Rose is nutritious, containing hundreds of chemical compositions such as polysaccharide, aromatic alcohol, ketone, phenol, aliphatic acid and amino acid, particularly Rosa Damascana has good bacteriostatic activity, is the natural antiseptic agent of food industry；Rose can also remove free radical, with compared with Strong antioxidation.Rose is sweet, slight bitter, warm in nature, adhere to it is edible can liver-smoothing, qi-regulating and blood solution is strongly fragrant, beautifying face and moistering lotion, especially Menalgia, irregular menstruation are of miraculous efficacy.
Rose alcohol product in the market mainly has：1. the rosolio that traditional extraction is made；2. rose with Fermented wine obtained in fruit syrup mixing after fermentation.Can be retained to greatest extent in leaching process with rosolio obtained in extraction The bitter substance in rose calyx and holder can be leached in the fragrance and beneficiating ingredient, but leaching process of rose, make wine body Bitter taste is highlighted, and influences overall quality.With rose and rose fermented wine obtained in fruit mixed fermentation needed before fermentation plus Enter pyrosulfite or sulfurous acid is sterilized, if also needing to additionally add sucrose when sugar degree is inadequate, mistake after fermentation The bitter substance that the wine liquid that filter is obtained can still retain in rose, its final fermented wine precision is long time stored at 18 ° or so Have precipitation generation.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of process is simple, are easy to industrialize the sugar grass of expanding production The production method of rose white wine.
To solve the above problems, a kind of production method of sugar grass rose white wine of the present invention, including following step Suddenly：
(1) harvested sweet sorghum stalk is respectively obtained into sweet sorghum juice and residue by squeezing；The residue in 0.1 ~ Under 5MPa pressure after 5 ~ 20min of explosion treatment, cleaned with 1 ~ 3 times of water of its quality, the residue after cleaning as paper making raw material, and Eluate is then incorporated to the sweet sorghum juice and makees liquor-making raw material；
(2) the sweet sorghum juice is pumped into fermentation tank, then add rose by the 1/10 ~ 1/5 of the sweet sorghum juice, mixed Close it is uniform after use steam indirectly heat, sterilized, condensed water is cooled to 20 ~ 25 DEG C indirectly, obtains temperature sweet for 20 ~ 25 DEG C Sorghum juice and rose mixture；
(3) wine brewing mix bacterium agent is accessed YPD culture mediums by press YPD culture volumes 2% ~ 5%, under 27 ~ 32 DEG C, gnotobasis 16 ~ 24h of shaking table culture, obtains final product the wine brewing mix bacterium agent of expansion；
(4) the mix bacterium agent for expanding as described in per 3 ~ 6L of 100L sweet sorghum juice inoculation of mediums, in 27 ~ 32 DEG C, gnotobasis 9 ~ 16h of lower culture, obtains final product seed wine brewing mix bacterium agent；
(5) seed wine brewing mix bacterium agent is inoculated in by the 5 ~ 10% of the sorgo juice and rose volume of mixture described In sorgo juice and rose mixture, when saccharomyces cerevisiae and ester-producing yeast strain total quantity reach 5 × 107~8×107Individual/mL When, it is 20 ~ 30 DEG C to control fermentation temperature, and anaerobic fermentation 5 ~ 10 days obtains the fermentation liquid of maturation；
(6) the ripe fermentation liquid is sent into air-distillation in 10 ~ 15 plate destilling towers, and classification takes wine, respectively obtain 45 ~ 63 ° of sugar grass rose former wines and raffinate, the raffinate enters methane-generating pit carries out biogas fermentation；
(7) the sugar grass rose former wine is carried out into electron beam irradiation ageing, the sugar grass rose white wine after being aged； Sugar grass rose white wine pure water decreasing concentration to 35 ~ 52 ° after the ageing, filters through activated carbon, detects qualified rear packaging Obtain final product white wine finished product.
The step (2) in rose refer to fresh roseleaf or dry rose flower.
The step (2) in sterilising conditions refer to temperature be 70 ~ 100 DEG C, the time is 20 ~ 30min.
The step (3) in wine brewing mix bacterium agent refer to will irradiation saccharomyces cerevisiae, ester-producing yeast is by 2：1 weight ratio is matched somebody with somebody The mixture of system；It by common saccharomyces cerevisiae in irradiation energy is that 100MeV/u, dosage are that the irradiation saccharomyces cerevisiae refers to Under conditions of 50Gy after carbon ion beam Irradiate breeding gained；The ester-producing yeast is Angel Yeast.
The step (4) in sorgo juice liquid culture medium refer to that 0.2g (NH are added in 1L sorgo juices4)2SO4、0.5g KH2PO4、0.3g MgSO4, stirring and dissolving after 100 DEG C sterilize 30min after obtain final product.
The step (7) in the condition of electron beam irradiation ageing refer to electron-beam dose be 500 ~ 1500Gy, exposure time It is 3 ~ 5min.
The present invention has advantages below compared with prior art：
1st, products obtained therefrom of the present invention is clear liquid, free from foreign meter, by GB/T 20821-2007《White wine of liquid》Standard Detection meets the requirement of health, sense organ and physical and chemical index（Referring to table 1）.
The physical and chemical indexes of the products obtained therefrom of the present invention of table 1
2nd, the present invention using liquid phase process fermentation technique, it is to avoid generate harmful methyl alcohol, fusel oil in fermentation process And the material such as aldehydes.
3rd, the present invention uses sorgo juice and rose mixed fermentation, it is to avoid brought into wine body the bitter taste of rose into Point；Distillation simultaneously distills column distillation by 10 ~ 15 plates, and rose fragrance material is concentrated in wine body to greatest extent so that The white wine mouthfeel for arriving is soft simple and elegant, with typical comfortable Rose Essentielle, while long time stored will not produce precipitation.
4th, the present invention mixes with containing sugared non-grain crop sorgo juice with rose, using the wine brewing Mixed Microbes of autonomous seed selection Agent, in the case where extra adding carbohydrate material, pyrosulfite or sulfurous acid and white wine or alcohol is not needed, directly utilizes Sugared brewing spirit in sugar grass, while saving food, has more substantially effectively extracted the fragrance matter of rose, solves Solid brewing grain consumption is high, distillation yield low problem, to ensure that national food security contributes.
5th, the present invention is aged using electron beam irradiation, accelerates the aging speed of white wine, shortens the storage of white wine Time, alleviate enterprise's storage wine land used and fund overstocks, have enough to meet the need unfavorable pressure.
6th, in raw material of the present invention it is sugar grass drought resisting, cold-resistant, it is easy to plant, gather in, be preferable liquor-making raw material.
7th, simple production process of the present invention, strong operability, it is easy to industrialize expanding production；Products obtained therefrom can be with except usually Wine is deployed into cocktail based on can also pass into bar outside drinking.
Specific embodiment
A kind of production method of sugar grass rose white wine of embodiment 1, comprises the following steps:
(1) harvested sweet sorghum stalk is squeezed by squeezer, respectively obtain sweet sorghum juice and residue；Residue in Under 0.1MPa pressure after explosion treatment 20min, cleaned with 1 times of water of its quality, the residue after cleaning is washed as paper making raw material Go out liquid and be then incorporated to sweet sorghum juice to make liquor-making raw material.
(2) sweet sorghum juice is pumped into fermentation tank, then add fresh roseleaf, mixing by the 1/10 of sweet sorghum juice Steam indirectly heat is used after uniform, 20 DEG C are cooled to indirectly through 70 DEG C of sterilizing 30min, condensed waters, it is 20 DEG C to obtain temperature Sorgo juice and rose mixture.
(3) wine brewing mix bacterium agent is accessed YPD culture mediums by press YPD culture volumes 2%, is shaken under 27 DEG C, gnotobasis Bed culture 24h, obtains final product the wine brewing mix bacterium agent of expansion.
Wherein：Wine brewing mix bacterium agent refers to by 2 by irradiation saccharomyces cerevisiae, ester-producing yeast：1 weight ratio（g/g）Prepare and Into mixture；Irradiation saccharomyces cerevisiae refers in the bar that irradiation energy is 100MeV/u, dosage is 50Gy by common saccharomyces cerevisiae Under part after carbon ion beam Irradiate breeding gained；Ester-producing yeast is Angel Yeast.
YPD culture mediums refer to that 1g yeast extracts, 2g peptones, 2g glucose are added in 1L distilled water, stirring and dissolving after Obtained final product after 121 DEG C of sterilizing 20min.
(4) by the mix bacterium agent expanded per 100L sweet sorghum juice inoculation of mediums 3L, in training under 27 DEG C, gnotobasis 16h is supported, seed wine brewing mix bacterium agent is obtained final product.
Wherein：Sorgo juice liquid culture medium refers to that 0.2g (NH are added in 1L sorgo juices4)2SO4、0.5g KH2PO4、 0.3g MgSO4, stirring and dissolving after 100 DEG C sterilize 30min after obtain final product.
By sorgo juice and rose volume of mixture 5% by seed wine brewing mix bacterium agent be inoculated in sorgo juice and In rose mixture, when saccharomyces cerevisiae and ester-producing yeast strain total quantity reach 5 × 107~8×107During individual/mL, control fermentation Temperature is 20 DEG C, and anaerobic fermentation 10 days obtains the fermentation liquid of maturation.
(6) by air-distillation in ripe fermentation liquid 10 plate destilling towers of feeding, and classification takes wine, respectively obtains 45 ~ 63 ° Sugar grass rose former wine and raffinate, the raffinate enters methane-generating pit carries out biogas fermentation.
(7) sugar grass rose former wine is carried out into electron beam irradiation ageing by the dosage of 500Gy, after 5min is aged Sugar grass rose white wine；Sugar grass rose white wine pure water decreasing concentration to 35 ~ 52 ° after ageing, filters through activated carbon, inspection Survey qualified rear packaging and obtain final product white wine finished product.
A kind of production method of sugar grass rose white wine of embodiment 2, comprises the following steps:
(1) harvested sweet sorghum stalk is squeezed by squeezer, respectively obtain sweet sorghum juice and residue；Residue is in 5MPa Under pressure after explosion treatment 5min, cleaned with 3 times of water of its quality, the residue after cleaning is used as paper making raw material, and eluate is then It is incorporated to sweet sorghum juice and makees liquor-making raw material.
(2) sweet sorghum juice is pumped into fermentation tank, then by the 1/5 dry rose flower of addition of sweet sorghum juice, mixing is equal Steam indirectly heat is used after even, 25 DEG C are cooled to indirectly through 100 DEG C of sterilizings 20min, condensed waters, it is 25 DEG C sweet to obtain temperature Sorghum juice and rose mixture.
(3) wine brewing mix bacterium agent is accessed YPD culture mediums by press YPD culture volumes 5%, is shaken under 32 DEG C, gnotobasis Bed culture 16h, obtains final product the wine brewing mix bacterium agent of expansion.
Wherein：Wine brewing mix bacterium agent, YPD culture mediums are with embodiment 1.
(4) by the mix bacterium agent expanded per 100L sweet sorghum juice inoculation of mediums 6L, in training under 32 DEG C, gnotobasis 9h is supported, seed wine brewing mix bacterium agent is obtained final product.
Wherein：Sorgo juice liquid culture medium is with embodiment 1.
By sorgo juice and rose volume of mixture 10% by seed wine brewing mix bacterium agent be inoculated in sorgo juice and In rose mixture, when saccharomyces cerevisiae and ester-producing yeast strain total quantity reach 5 × 107~8×107During individual/mL, control fermentation Temperature is 30 DEG C, and anaerobic fermentation 5 days obtains the fermentation liquid of maturation.
(6) by air-distillation in ripe fermentation liquid 15 plate destilling towers of feeding, and classification takes wine, respectively obtains 45 ~ 63 ° Sugar grass rose former wine and raffinate, the raffinate enters methane-generating pit carries out biogas fermentation.
(7) sugar grass rose former wine is carried out into electron beam irradiation ageing by the dosage of 1500Gy, after 3min is aged Sugar grass rose white wine；Sugar grass rose white wine pure water decreasing concentration to 35 ~ 52 ° after ageing, filters through activated carbon, inspection Survey qualified rear packaging and obtain final product white wine finished product.
A kind of production method of sugar grass rose white wine of embodiment 3, comprises the following steps:
(1) harvested sweet sorghum stalk is squeezed by squeezer, respectively obtain sweet sorghum juice and residue；Residue in Under 2.5MPa pressure after explosion treatment 18min, cleaned with 2 times of water of its quality, the residue after cleaning is washed as paper making raw material Go out liquid and be then incorporated to sweet sorghum juice to make liquor-making raw material.
(2) sweet sorghum juice is pumped into fermentation tank, then rose is added by the 3/20 of sweet sorghum juice, after being well mixed Using steam indirectly heat, 22 DEG C are cooled to indirectly through 85 DEG C of sterilizing 25min, condensed waters, obtain the sugar grass that temperature is 22 DEG C Juice and rose mixture.
Wherein：Rose refers to fresh roseleaf or dry rose flower.
(3) wine brewing mix bacterium agent is accessed YPD culture mediums by press YPD culture volumes 3.5%, under 30 DEG C, gnotobasis Shaking table culture 20h, obtains final product the wine brewing mix bacterium agent of expansion.
Wherein：Wine brewing mix bacterium agent, YPD culture mediums are with embodiment 1.
(4) by the mix bacterium agent expanded per 100L sweet sorghum juice inoculation of mediums 4.5L, under 30 DEG C, gnotobasis Culture 13h, obtains final product seed wine brewing mix bacterium agent.
Wherein：Sorgo juice liquid culture medium is with embodiment 1.
By sorgo juice and rose volume of mixture 8% by seed wine brewing mix bacterium agent be inoculated in sorgo juice and In rose mixture, when saccharomyces cerevisiae and ester-producing yeast strain total quantity reach 5 × 107~8×107During individual/mL, control fermentation Temperature is 25 DEG C, and anaerobic fermentation 8 days obtains the fermentation liquid of maturation.
(6) by air-distillation in ripe fermentation liquid 12 plate destilling towers of feeding, and classification takes wine, respectively obtains 45 ~ 63 ° Sugar grass rose former wine and raffinate, the raffinate enters methane-generating pit carries out biogas fermentation.
(7) sugar grass rose former wine is carried out into electron beam irradiation ageing by the dosage of 1000Gy, after 4min is aged Sugar grass rose white wine；Sugar grass rose white wine pure water decreasing concentration to 35 ~ 52 ° after ageing, filters through activated carbon, inspection Survey qualified rear packaging and obtain final product white wine finished product.
In above-described embodiment 1 ~ 3, YPD culture mediums can also use commercially available prod.

Claims (6)

1. a kind of production method of sugar grass rose white wine, comprises the following steps：
(1) harvested sweet sorghum stalk is respectively obtained into sweet sorghum juice and residue by squeezing；The residue in 0.1 ~ Under 5MPa pressure after 5 ~ 20min of explosion treatment, cleaned with 1 ~ 3 times of water of its quality, the residue after cleaning as paper making raw material, and Eluate is then incorporated to the sweet sorghum juice and makees liquor-making raw material；
(2) the sweet sorghum juice is pumped into fermentation tank, then add rose by the 1/10 ~ 1/5 of the sweet sorghum juice, mixed Close it is uniform after use steam indirectly heat, sterilized, condensed water is cooled to 20 ~ 25 DEG C indirectly, obtains temperature sweet for 20 ~ 25 DEG C Sorghum juice and rose mixture；
(3) wine brewing mix bacterium agent is accessed YPD culture mediums by press YPD culture volumes 2% ~ 5%, under 27 ~ 32 DEG C, gnotobasis 16 ~ 24h of shaking table culture, obtains final product the wine brewing mix bacterium agent of expansion；
(4) the mix bacterium agent for expanding as described in per 3 ~ 6L of 100L sweet sorghum juice inoculation of mediums, in 27 ~ 32 DEG C, gnotobasis 9 ~ 16h of lower culture, obtains final product seed wine brewing mix bacterium agent；
(5) seed wine brewing mix bacterium agent is inoculated in by the 5 ~ 10% of the sorgo juice and rose volume of mixture described In sorgo juice and rose mixture, when saccharomyces cerevisiae and ester-producing yeast strain total quantity reach 5 × 107~8×107Individual/mL When, it is 20 ~ 30 DEG C to control fermentation temperature, and anaerobic fermentation 5 ~ 10 days obtains the fermentation liquid of maturation；
(6) the ripe fermentation liquid is sent into air-distillation in 10 ~ 15 plate destilling towers, and classification takes wine, respectively obtain 45 ~ 63 ° of sugar grass rose former wines and raffinate, the raffinate enters methane-generating pit carries out biogas fermentation；
(7) the sugar grass rose former wine is carried out into electron beam irradiation ageing, the sugar grass rose white wine after being aged； Sugar grass rose white wine pure water decreasing concentration to 35 ~ 52 ° after the ageing, filters through activated carbon, detects qualified rear packaging Obtain final product white wine finished product.
2. a kind of production method of sugar grass rose white wine as claimed in claim 1, it is characterised in that：The step (2) in Rose refer to fresh roseleaf or dry rose flower.
3. a kind of production method of sugar grass rose white wine as claimed in claim 1, it is characterised in that：The step (2) in Sterilising conditions refer to temperature be 70 ~ 100 DEG C, the time is 20 ~ 30min.
4. a kind of production method of sugar grass rose white wine as claimed in claim 1, it is characterised in that：The step (3) in Wine brewing mix bacterium agent refer to will irradiation saccharomyces cerevisiae, ester-producing yeast is by 2：1 weight is than the mixture that is formulated；The spoke According to saccharomyces cerevisiae refer to by common saccharomyces cerevisiae irradiation energy be 100MeV/u, dosage be 50Gy under conditions of through carbon ion Gained after beam Irradiate breeding；The ester-producing yeast is Angel Yeast.
5. a kind of production method of sugar grass rose white wine as claimed in claim 1, it is characterised in that：The step (4) in Sorgo juice liquid culture medium refer to that 0.2g (NH are added in 1L sorgo juices4)2SO4、0.5g KH2PO4、0.3g MgSO4, stir Mix after dissolving sterilizes 30min after 100 DEG C and obtain final product.
6. a kind of production method of sugar grass rose white wine as claimed in claim 1, it is characterised in that：The step (7) in The condition of electron beam irradiation ageing refer to electron-beam dose be 500 ~ 1500Gy, exposure time is 3 ~ 5min.
CN201710192211.3A 2017-03-28 2017-03-28 A kind of production method of sugar grass rose white wine Pending CN106883976A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108676647A (en) * 2018-05-22 2018-10-19 福鼎市西坑孔家茶业有限公司 A kind of peach blossom Spirit manufacture craft
CN113331368A (en) * 2021-03-12 2021-09-03 广东省农业科学院蚕业与农产品加工研究所 Method for accelerating aging of dried orange peel
CN113755280A (en) * 2021-10-27 2021-12-07 普光新高（北京）技术开发有限公司 Rose wine and preparation method thereof
CN115044447A (en) * 2021-04-14 2022-09-13 西南科技大学 Aging method for Maotai-flavor liquor by high-energy electron beam irradiation

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CN103666901A (en) * 2012-08-31 2014-03-26 黄馨莹 Brewing process of rose wine
CN103740568A (en) * 2014-01-02 2014-04-23 中国科学院近代物理研究所 Production method of sweet sorghum juice liquor
CN104694366A (en) * 2015-03-25 2015-06-10 泸州品创科技有限公司 Rose fragrant rice arrack and making method thereof
CN106190739A (en) * 2016-07-22 2016-12-07 许备占 Wild Hibisci Mutabilis dinner party with singsong girls in attendance
CN106350377A (en) * 2016-10-30 2017-01-25 贵州布医坊民族特色用品有限公司 Preparation method for rose wine

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101220379B (en) * 2008-02-05 2010-08-11 中国农业大学 Method for producing ethyl alcohol by using sorgo stalk
CN103666901A (en) * 2012-08-31 2014-03-26 黄馨莹 Brewing process of rose wine
CN103740568A (en) * 2014-01-02 2014-04-23 中国科学院近代物理研究所 Production method of sweet sorghum juice liquor
CN104694366A (en) * 2015-03-25 2015-06-10 泸州品创科技有限公司 Rose fragrant rice arrack and making method thereof
CN106190739A (en) * 2016-07-22 2016-12-07 许备占 Wild Hibisci Mutabilis dinner party with singsong girls in attendance
CN106350377A (en) * 2016-10-30 2017-01-25 贵州布医坊民族特色用品有限公司 Preparation method for rose wine

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108676647A (en) * 2018-05-22 2018-10-19 福鼎市西坑孔家茶业有限公司 A kind of peach blossom Spirit manufacture craft
CN113331368A (en) * 2021-03-12 2021-09-03 广东省农业科学院蚕业与农产品加工研究所 Method for accelerating aging of dried orange peel
CN115044447A (en) * 2021-04-14 2022-09-13 西南科技大学 Aging method for Maotai-flavor liquor by high-energy electron beam irradiation
CN115044447B (en) * 2021-04-14 2024-03-19 西南科技大学 Aging accelerating method for high-energy electron beam irradiation Maotai-flavor liquor
CN113755280A (en) * 2021-10-27 2021-12-07 普光新高（北京）技术开发有限公司 Rose wine and preparation method thereof

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Application publication date: 20170623