CN107868745A - A kind of brewing method of navel orange health preserving wine - Google Patents
A kind of brewing method of navel orange health preserving wine Download PDFInfo
- Publication number
- CN107868745A CN107868745A CN201711238797.9A CN201711238797A CN107868745A CN 107868745 A CN107868745 A CN 107868745A CN 201711238797 A CN201711238797 A CN 201711238797A CN 107868745 A CN107868745 A CN 107868745A
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- navel orange
- health preserving
- fermentation
- preserving wine
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Classifications
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The present invention relates to a kind of brewing method of navel orange health preserving wine, selected including fresh fruit, peeling, it is broken, one time fermentation, secondary fermentation, allotment, freezing and filtering, distillation is handled, ageing, sterilization, filtering, the step such as filling, the present invention brewages health preserving wine using navel orange, its physics and chemistry and sanitary index, meet quality standard, not only nutritive value is high for navel orange health preserving wine, it is in good taste, without astringent sense, it is quiet and tastefully laid out strong, taste alcohol and, Gan Lie, soak into, it is fine and smooth, it is plentiful, it is continuous, with the original sweet taste of navel orange, maintain the original flavor of navel orange, and maintain the original nutrition of navel orange, and have and extenuate fatigue, blood-promoting and mind-easing, the characteristics of physical fitness, long-term drink can improve body immunity, stimulate circulation, it is additive-free, acted on good health care, and raw material sources enrich, manufacture craft is simple, cost is low.
Description
Technical field
The invention belongs to fruit wine wine brewing field of engineering technology, and in particular to a kind of brewing method of navel orange health preserving wine.
Background technology
Navel orange [q í ch é ng], original name：Sweet orange.Alias：Yellow fruit tree, orange, navel orange, fragrant citrus, orange.Latin literary fame：
The dicotyledonous guiding principle Sapindales of Citrussinensis (L.) Osbeck, Rutaceae evergreen dungarunga, sprig is hairless, scolus it is short or
Nothing.Elliptic leaf shape is avette, full edge or cannot not have aobviously cognate；Petiole has narrow wing, and there is joint on top.Fruit is orange-yellow and has green statin line.
It is to see leaf, fruit good merchantable brand suitable for potted plant.
Navel orange is nutritious, contains all kinds of nutritions necessary to human body.Navel orange contain abundant protein, fat,
Amino acid, vitamin A, vitamin B1, vitamin B2, vitamin C, additionally containing abundant citrin, carrotene, calcium,
Phosphorus, iron, magnesium, potassium, sodium, also containing (R)-lemon oil, cumarin, flavone compound, limonoids, carotenoid,
The anti-cancer material such as glycerose lipid, Y pyridines ketone, pectin.Heat content 197kJ, moisture 87.4g in per 100g, protein 0.8g, fat
0.2g, dietary fiber 0.6g, carbohydrate 10.5g, μ g of carrotene 160, regarding the yellow liquor-saturated μ g of equivalent 27, thiamine 0.05mg, core
Flavine 0.04mg, niacin 0.3mg；Vitamin C 33mg, vitamin E 0.56mg；Potassium 159mg, sodium 1.2mg, calcium 20mg, magnesium
14mg, iron 0.4mg, manganese 0.05mg, zinc 0.14mg, copper 0.03mg, phosphorus 22mg, the μ g of selenium 0.31, still containing citric acid, malic acid, amber
The organic acids such as amber acid.Wherein, the vitamin C and carrotene that navel orange contains, help to suppress the formation of carcinogen, also
It can soften and protect blood vessel, stimulate circulation, help to reduce cholesterol and blood fat, reduce the possibility to suffer from a heart complaint, prevent
Gallbladder disease.Navel orange contains abundant vitamin, can prevent scorbutic generation.
Navel orange is excellent health nutrient pollution-free food, often it is edible have reduce cholesterol, reduce fat, reduce it is coloured
Metal and radioactive element people's cylinder accumulation, beauty treatment of relieving inflammation or internal heat, cancer-resisting, promote longevity the effect of.Ripening fruits pericarp
Containing higher alcohol, aldehyde, ketone, VFA and terpenes etc. in the juice born of the same parents of oil vacuole and pulp, tempting fragrance is given out, is put
The full room of delicate fragrance, the delicate fragrance of food is full of mouth, is the fruit being loved by people.
Navel orange quality is excellent, without seed succulence, lovely luster, is the citrus breeding that countries in the world are competitively cultivated.Navel orange is for I
The larger fruit variety of state's yield, in recent years, due to the expansion of the area of plantation.The raising of cultivation technique, navel orange total output
Increase every year, but because the valency that the defective fresh fruit of outward appearance is sold out is low, high yield is not had a good harvest.Serious contusion orchard worker's is positive
Property.Although some are processed into the products such as fruit juice.But these added values of product are low.Also it is affected.
In recent decades.Also occurred taking navel orange to do the research of Spirit, but its non-alcohol volatile matter total amount is not high, first
Alcohol content is higher, is brewed into fruit wine using navel orange in the prior art, and this fruit wine nutrition is good, but is used as health preserving wine, but its health care
Effect is general, but also navel orange is not fabricated into health preserving wine.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides a kind of brewageing for navel orange health preserving wine
Method.The present invention brewages health preserving wine using navel orange, and its physics and chemistry and sanitary index meet quality standard, and navel orange health preserving wine is not only sought
It is high to support value, in good taste, no astringent sense, quiet and tastefully laid out strong, taste alcohol and, Gan Lie, soak into, be fine and smooth, be plentiful, be continuous, it is former with navel orange
Some sweet tastes, the original flavor of navel orange is maintained, and maintain the original nutrition of navel orange, and had and extenuate fatigue, promoting blood circulation
Calm the nerves, physical fitness the characteristics of, body immunity can be improved for a long time by drinking, and be stimulated circulation, additive-free, be had good
Health care's effect, and raw material sources enrich, and manufacture craft is simple, and cost is low.
In order to achieve the above object, present invention employs following technical scheme：
A kind of brewing method of navel orange health preserving wine, comprises the following steps：
（1）Fresh fruit selects：Select fresh, outward appearance is defective, without navel orange mildew and rot, without disease pest, navel orange sugar content is high, fragrance
Dense, eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）2600~3000 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove
The skin of navel orange, pulp are sent into break process in cooking machine；
（3）One time fermentation：125~165 parts of white sugar and 85~125 parts of saccharomyces cerevisiae, stirring are added to the pulp crushed
Uniformly, it is put into 35~45d of sealing and fermenting in fermentation tank；
（4）Secondary fermentation：To step（3）Fermentation tank in add 200~400 parts of Chinese medicine material, add 100 after well mixed
~150 parts of distiller's yeast, 45~60d is sealed by fermentation after stirring；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 5 DEG C of 10~﹣ of ﹣ freezer and is freezed, cooling time is 3~6h, then takes out and is filtrated to get filter
Slag；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 90~93 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 7~10d, then in temperature
To carry out 10~15min of pasteurize at 70~75 DEG C；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
Further, in step（2）, the temperature of the break process is 20~25 DEG C, the time is 4~8min.
Further, in step（3）And step（4）, the fermentation temperature of the zymotechnique is 22~26 DEG C.
Further, in step（4）, the Chinese medicine material is made up of the raw material of following parts by weight：65~85 parts of Chinese gall,
65~85 parts of prepared rhizome of rehmannia, 60~80 parts of dogwood fruit, 70~90 parts of Chinese yam, 55~75 parts of rhizoma alismatis, 55~75 parts of Poria cocos, moutan bark 60
~80 parts, 65~85 parts of Radix Codonopsis, 30~50 parts of the Radix Astragali, 35~55 parts of pseudo-ginseng, 40~60 parts of lily, 75~95 parts of radix glycyrrhizae, benefit it is female
70~90 parts of grass.
Further, in step（4）, the Chinese medicine material is made up of the raw material of following parts by weight：75 parts of Chinese gall, cultivated land
Yellow 75 parts, 70 parts of dogwood fruit, 80 parts of Chinese yam, 65 parts of rhizoma alismatis, 65 parts of Poria cocos, 70 parts of moutan bark, 75 parts of Radix Codonopsis, 40 parts of the Radix Astragali, field
7 45 parts, 50 parts of lily, 85 parts of radix glycyrrhizae, 80 parts of motherwort.
Further, in step（7）, the temperature of bus sterilization is 80~90 DEG C, soaking time is 12~16s.
When wine of navel orange secondary fermentation, the good Chinese herbal medicine formula of health-care effect is added, mainly using drop of astringing the lung
Fiery, clearing heat and detoxicating, nourishing liver and kidney and other effects Chinese herbal medicine, and combine the nutrition of navel orange high value, the navel orange health care being brewed
Wine has more preferable health-care effect and nutritive value.
In summary, the present invention has the positive effect that as a result of such scheme：
（1）The present invention brewages health preserving wine using navel orange, its physics and chemistry and sanitary index, meets quality standard, navel orange resource is opened
Hair utilizes, and the extension of postpartum processing industry chain, the adjustment to agricultural industry mechanism, accelerates navel orange consumption, adds additional
Value, improves the economic benefit of orchard worker, and the sustainable development to China's agricultural economy is significant.
（2）Not only nutritive value is high for the navel orange health preserving wine of the present invention, in good taste, no astringent sense, quiet and tastefully laid out strong, taste alcohol and,
Gan Lie, soak into, be fine and smooth, be plentiful, be continuous, with the original sweet taste of navel orange, maintaining the original flavor of navel orange, and maintain navel
The original nutrition of orange, and with the characteristics of extenuating fatigue, blood-promoting and mind-easing, physical fitness, human body can be improved for a long time by, which drinking, exempts from
Epidemic disease power, stimulates circulation, additive-free, and there is good health care to act on, and raw material sources enrich, manufacture craft letter
Single, cost is low.
Embodiment
With reference to embodiment to a kind of brewing method of navel orange health preserving wine of the present invention, it is described further.
Embodiment 1
A kind of brewing method of navel orange health preserving wine, comprises the following steps：
（1）Fresh fruit selects：Select fresh, outward appearance is defective, without navel orange mildew and rot, without disease pest, navel orange sugar content is high, fragrance
Dense, eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）The 2600 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove navel orange
Skin, pulp are sent into break process in cooking machine；The temperature of the break process is 20 DEG C, time 4min；
（3）One time fermentation：125 parts of white sugar and 85 parts of saccharomyces cerevisiae is added to the pulp crushed, stirs, is put into hair
35d is sealed by fermentation in fermentation tank；The fermentation temperature of the zymotechnique is 22 DEG C；
（4）Secondary fermentation：To step（3）Fermentation tank in add 200 parts of Chinese medicine material, add 100 parts after being well mixed
Distiller's yeast, 45d is sealed by fermentation after stirring；The fermentation temperature of the zymotechnique is 22 DEG C；The Chinese medicine material is by following
The raw material of parts by weight is made：65 parts of Chinese gall, 65 parts of prepared rhizome of rehmannia, 60 parts of dogwood fruit, 70 parts of Chinese yam, 55 parts of rhizoma alismatis, 55 parts of Poria cocos,
60 parts of moutan bark, 65 parts of Radix Codonopsis, 30 parts of the Radix Astragali, 35 parts of pseudo-ginseng, 40 parts of lily, 75 parts of radix glycyrrhizae, 70 parts of motherwort；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 10 DEG C of ﹣ freezer and is freezed, cooling time 3h, then take out and be filtrated to get filter residue；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 90 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 7d, is then 70 in temperature
Pasteurize 10min is carried out at DEG C；The temperature of the bus sterilization is 80 DEG C, soaking time 12s；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
Embodiment 2
A kind of brewing method of navel orange health preserving wine, comprises the following steps：
（1）Fresh fruit selects：Select fresh, outward appearance is defective, without navel orange mildew and rot, without disease pest, navel orange sugar content is high, fragrance
Dense, eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）The 3000 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove navel orange
Skin, pulp are sent into break process in cooking machine；The temperature of the break process is 25 DEG C, time 8min；
（3）One time fermentation：165 parts of white sugar and 125 parts of saccharomyces cerevisiae is added to the pulp crushed, stirs, is put into
45d is sealed by fermentation in fermentation tank；The fermentation temperature of the zymotechnique is 26 DEG C；
（4）Secondary fermentation：To step（3）Fermentation tank in add 400 parts of Chinese medicine material, add 150 parts after being well mixed
Distiller's yeast, 60d is sealed by fermentation after stirring；The fermentation temperature of the zymotechnique is 26 DEG C；The Chinese medicine material is by following
The raw material of parts by weight is made：85 parts of Chinese gall, 85 parts of prepared rhizome of rehmannia, 80 parts of dogwood fruit, 90 parts of Chinese yam, 75 parts of rhizoma alismatis, 75 parts of Poria cocos,
80 parts of moutan bark, 85 parts of Radix Codonopsis, 50 parts of the Radix Astragali, 55 parts of pseudo-ginseng, 60 parts of lily, 95 parts of radix glycyrrhizae, 90 parts of motherwort；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 5 DEG C of ﹣ freezer and is freezed, cooling time 6h, then take out and be filtrated to get filter residue；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 93 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 10d, is then in temperature
Pasteurize 15min is carried out at 75 DEG C；The temperature of the bus sterilization is 90 DEG C, soaking time 16s；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
Embodiment 3
A kind of brewing method of navel orange health preserving wine, comprises the following steps：（1）Fresh fruit selects：Select that fresh, outward appearance is defective, nothing
Go rotten, the navel orange without disease pest, navel orange sugar content is high, fragrance is dense, and eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）The 2800 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove navel orange
Skin, pulp are sent into break process in cooking machine；The temperature of the break process is 23 DEG C, time 6min；
（3）One time fermentation：145 parts of white sugar and 105 parts of saccharomyces cerevisiae is added to the pulp crushed, stirs, is put into
40d is sealed by fermentation in fermentation tank；The fermentation temperature of the zymotechnique is 24 DEG C；
（4）Secondary fermentation：To step（3）Fermentation tank in add 300 parts of Chinese medicine material, add 125 parts after being well mixed
Distiller's yeast, 53d is sealed by fermentation after stirring；The fermentation temperature of the zymotechnique is 24 DEG C；The Chinese medicine material is by following
The raw material of parts by weight is made：75 parts of Chinese gall, 75 parts of prepared rhizome of rehmannia, 70 parts of dogwood fruit, 80 parts of Chinese yam, 65 parts of rhizoma alismatis, 65 parts of Poria cocos,
70 parts of moutan bark, 75 parts of Radix Codonopsis, 40 parts of the Radix Astragali, 45 parts of pseudo-ginseng, 50 parts of lily, 85 parts of radix glycyrrhizae, 80 parts of motherwort；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 7 DEG C of ﹣ freezer and is freezed, cooling time 4.5h, then take out and be filtrated to get filter residue；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 92 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 8d, is then 73 in temperature
Pasteurize 13min is carried out at DEG C；The temperature of the bus sterilization is 85 DEG C, soaking time 14s；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
In summary, the present invention brewages health preserving wine using navel orange, its physics and chemistry and sanitary index, meets quality standard, navel orange
Not only nutritive value is high for health preserving wine, in good taste, no astringent sense, quiet and tastefully laid out strong, taste alcohol and, Gan Lie, soak into, be fine and smooth, be plentiful, be continuous
Prolong, with the original sweet taste of navel orange, maintain the original flavor of navel orange, and maintain the original nutrition of navel orange, and have
The characteristics of extenuating fatigue, blood-promoting and mind-easing, physical fitness, body immunity can be improved for a long time by drinking, and be stimulated circulation, and nothing adds
Add agent, there is good health care to act on, and raw material sources enrich, manufacture craft is simple, and cost is low.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (6)
1. a kind of brewing method of navel orange health preserving wine, it is characterised in that comprise the following steps：
（1）Fresh fruit selects：Select fresh, outward appearance is defective, without navel orange mildew and rot, without disease pest, navel orange sugar content is high, fragrance
Dense, eight are divided into ripe, the debris such as removal leaf, grass；
（2）Peeling, crush：By step（1）2600~3000 portions of navel oranges chosen are sent into cleaning machine and cleaned up, and then remove
The skin of navel orange, pulp are sent into break process in cooking machine；
（3）One time fermentation：125~165 parts of white sugar and 85~125 parts of saccharomyces cerevisiae, stirring are added to the pulp crushed
Uniformly, it is put into 35~45d of sealing and fermenting in fermentation tank；
（4）Secondary fermentation：To step（3）Fermentation tank in add 200~400 parts of Chinese medicine material, add 100 after well mixed
~150 parts of distiller's yeast, 45~60d is sealed by fermentation after stirring；
（5）Allotment, freezing and filtering：By step（4）The fermentation materials fermented are deployed into dry type, half-dry type, semi-sweet or sweet tea type
Navel orange fruit wine, it is then fed into 5 DEG C of 10~﹣ of ﹣ freezer and is freezed, cooling time is 3~6h, then takes out and is filtrated to get filter
Slag；
（6）Distillation is handled：By step（5）In filter residue be fitted into distiller, filter residue loading amount be pot capacity 3/4, slowly distillation,
Filter residue temperature control leaves out the beginning and the end to obtain navel orange former wine at 90~93 DEG C；
（7）Ageing, sterilization：Navel orange former wine is sent into ageing in oak barrel, is stirred once every 7~10d, then in temperature
To carry out 10~15min of pasteurize at 70~75 DEG C；
（8）Filter, be filling：After ageing, the adjusted alcoholic strength of the former wine sterilized, then it is filtered, filling, examine it is qualified, i.e.,
Obtain the navel orange health preserving wine.
A kind of 2. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（2）, it is described broken
The temperature of broken processing is 20~25 DEG C, the time is 4~8min.
A kind of 3. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（3）And step
（4）, the fermentation temperature of the zymotechnique is 22~26 DEG C.
A kind of 4. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（4）, in described
Medicine raw material is made up of the raw material of following parts by weight：65~85 parts of Chinese gall, 65~85 parts of prepared rhizome of rehmannia, 60~80 parts of dogwood fruit, mountain
70~90 parts of medicine, 55~75 parts of rhizoma alismatis, 55~75 parts of Poria cocos, 60~80 parts of moutan bark, 65~85 parts of Radix Codonopsis, the Radix Astragali 30~50
Part, 35~55 parts of pseudo-ginseng, 40~60 parts of lily, 75~95 parts of radix glycyrrhizae, 70~90 parts of motherwort.
A kind of 5. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（4）, in described
Medicine raw material is made up of the raw material of following parts by weight：75 parts of Chinese gall, 75 parts of prepared rhizome of rehmannia, 70 parts of dogwood fruit, 80 parts of Chinese yam, rhizoma alismatis 65
Part, 65 parts of Poria cocos, 70 parts of moutan bark, 75 parts of Radix Codonopsis, 40 parts of the Radix Astragali, 45 parts of pseudo-ginseng, 50 parts of lily, 85 parts of radix glycyrrhizae, motherwort 80
Part.
A kind of 6. brewing method of navel orange health preserving wine according to claim 1, it is characterised in that：In step（7）, described bar
The temperature of scholar's sterilization is 80~90 DEG C, soaking time is 12~16s.
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| CN111321046A (en) * | 2020-03-12 | 2020-06-23 | 赣州市香满堂酒庄有限公司 | Natural nutrition brewing method of navel orange wine |
| CN113337360A (en) * | 2021-07-08 | 2021-09-03 | 伍换香 | Production process of navel orange wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845380A (en) * | 2010-05-27 | 2010-09-29 | 卢新平 | Navel orange brandy processing method |
| CN103275841A (en) * | 2013-04-23 | 2013-09-04 | 叶镜平 | Brewing method and formula for navel orange health-care wine |
| KR20140010226A (en) * | 2012-07-16 | 2014-01-24 | 엄정웅 | Manufacturing method of orange makgeolli |
-
2017
- 2017-11-30 CN CN201711238797.9A patent/CN107868745A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845380A (en) * | 2010-05-27 | 2010-09-29 | 卢新平 | Navel orange brandy processing method |
| KR20140010226A (en) * | 2012-07-16 | 2014-01-24 | 엄정웅 | Manufacturing method of orange makgeolli |
| CN103275841A (en) * | 2013-04-23 | 2013-09-04 | 叶镜平 | Brewing method and formula for navel orange health-care wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111321046A (en) * | 2020-03-12 | 2020-06-23 | 赣州市香满堂酒庄有限公司 | Natural nutrition brewing method of navel orange wine |
| CN113337360A (en) * | 2021-07-08 | 2021-09-03 | 伍换香 | Production process of navel orange wine |
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