CN108315145A - A kind of tea wine combined machining method - Google Patents
A kind of tea wine combined machining method Download PDFInfo
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- CN108315145A CN108315145A CN201810326133.6A CN201810326133A CN108315145A CN 108315145 A CN108315145 A CN 108315145A CN 201810326133 A CN201810326133 A CN 201810326133A CN 108315145 A CN108315145 A CN 108315145A
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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
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
The present invention provides a kind of tea wine combined machining method.The tea wine is made from tea extract and grain saccharified liquid mixed fermentation.The present invention by extracting tealeaves, prepares tea extract first；Secondly sorghum, rice, corn mixs according to a certain percentage, crushed, boiling, saccharification, obtained saccharified liquid mixes with tea extract, addition distiller's yeast, passes through liquid state fermentation formation tea leaf fermentation liquid；It is last sterilized, it blends, lower glue, filtering, ageing, secondary filter, obtain tea wine, its main feature is that product of the present invention not only has tea perfume strong, it is sweet mellow, all tastes are coordinated, the features such as taste is long afterwards, and tea extract and sorghum are used compared with traditional tea wine, rice, the saccharified liquid co-fermentation of corn, the functional active components in tealeaves are remained to the greatest extent, base liquor is carried out after fermenting simultaneously to blend, it is not high to overcome fermented wine alcoholic strength, Spirit complex process, the pungent disadvantage of smell, by the rigid perfect adaptation of the soft and wine of tea, enrich the type of tealeaves and wine product.
Description
Technical field
The invention belongs to field of food, more particularly to a kind of tea wine combined machining method.
Background technology
Tea wine is one kind using tealeaves as primary raw material, the spirituosity drink for being aided with other fermenting raw materials or being formulated,
The fragrance of the existing tealeaves of tea wine, color and luster, nutritional ingredient, and have the characteristic of wine, it is the perfect adaptation of tea and wine.Traditional tea wine with
Tealeaves or its extracting solution are that raw material is extracted or blent using base liquor, be easy to cause uncoordinated, astringent, flocculent deposit of mouthfeel etc.
Phenomenon.It is current then mostly using the glycogens such as tea extract and sucrose, rice as raw material, fermented using active dry yeasr, but ferment
Nitrogen source, carbon source, inorganic salts and the growth factor utilized for yeast in liquid is insufficient, frequently can lead to yeast growth slowly, fermentation
Insufficient, the problems such as product special flavour is single, quality of finished is difficult to be protected, production technology is single.Further, since tea wine itself
Particularity, make the extremely bad control of the quality stability of tea wine.Although current tea wine produces to have obtained good development, shadow
The factor of its quality or many is rung, color is especially protected present in processing technology, fragrant, three big difficult points of anti-precipitation is protected and does not go deep into
Research and solution.Just shortly there are quality problems to some finished product tea wines in listing, is mainly manifested in color exacerbation, oxidation sense increases
Add, tea perfume is thin out, severe patient has loss of gloss, precipitation phenomena such as.It solves these problems, it is necessary to enter in the key link of tea wine production
Hand, such as selection, fermentation, filtering, post-processing and the sterilizing of raw material are stored.
Invention content
In response to the problems existing in the prior art, the purpose of the present invention is to provide a kind of tea wines.The tea wine is extracted by tealeaves
Liquid is made with grain saccharified liquid mixed fermentation.
Compared with prior art, tea wine of the present invention due to be tea extract is blended with grain saccharified liquid fermentation and
It is made, appearance glow is transparent, color and luster is sparkling and crystal-clear.More outstanding to be, the flavor, nutriment and wine body in tealeaves are fully molten
It closes, so that tea wine is had, tea perfume is strong, mouthfeel refreshing net the characteristics of coordinating, while storage stability is improved, in storage not
Easily layering, color stability occur substantially reducing the phenomenon that precipitation, oxidation sense increases, not have even, are the perfect knots of tea and wine
It closes.In the present invention, the processing method of tea extract and grain saccharified liquid allows with reference to the prior art.
Preferably, the tea extract is obtained by the following method：The tealeaves particle for taking 10-20 mesh to sieve, by it
The ratio for being 1: 15-20 with the mass ratio of water is added to the water, and then boils 15-20min, be cooled to room temperature to get.Using described
Method prepares tea extract, and the multiple nutritional components such as tea polyphenols, tea polysaccharide, amino acid, vitamin can be made molten to greatest extent
Go out, while keeping extracting solution tea perfume strong, bitter, astringent taste is not appeared.
It is further preferred that the tealeaves is one or more of green tea, oolong tea, yellow tea, black tea.Using described
Several tealeaves prepare tea wine, and taste is better for tea wine.
Preferably, the grain saccharified liquid is obtained by the following method：After grain is mixed and crushed, fermentation tank is poured into
In；After the water boiling 15-20min that 4-5 times of grain quality is measured is added into fermentation tank, cooling material adds sugar to 53-58 DEG C
Change enzyme glycolysis 60-90min to get.Grain saccharified liquid is prepared using the method, saccharification result is good, and preparation efficiency is high, and sugar
Change the stay in grade of liquid.
Preferably, the mixed fermentation is in the following way：The tea extract and grain saccharified liquid are pressed into quality
Than being 1:The ratio of 8-12 mixes, and obtains waiting for zymotic fluid；Then it is with zymotic fluid mass ratio is waited for by distiller's yeast at a temperature of 35-38 DEG C
2-3:After 1000 ratio access distiller's yeast fermentation 1h, it is cooled to 28-30 DEG C and ferments 7 days, obtain zymotic fluid.Using the method to tea
Leaf extract and grain saccharified liquid carry out blending fermentation, and not only fermentation is abundant, and process, which mitigates, to be stablized, and the aroma and tea of zymotic fluid
Spiciness is strongly fragrant, and mellow in taste is coordinated, and the storage stability of zymotic fluid is more preferable.
The tea wine combined machining method of the present invention includes the following steps：
(1) preparation of tea extract：The tealeaves particle for taking 10-20 mesh to sieve is 1 by the mass ratio of itself and water:15-20
Ratio be added to the water, boil 15-20min, be cooled to room temperature to get；
(2) thinning of grain：Grain is mixed, is crushed, is poured into fermentation tank, the water that 4-5 times of grain quality is measured is added
Boiling 15-20min, cooling material are added carbohydrase glycolysis 60-90min, obtain grain saccharified liquid to 53-58 DEG C；
(3) it ferments：The tea extract obtained in step (1) is pressed into quality with the grain saccharified liquid obtained in step (2)
Than being 1:The ratio of 8-12 mixes, and obtains waiting for zymotic fluid, by distiller's yeast and waits for that zymotic fluid mass ratio is 2-3 at a temperature of 35-38 DEG C:
1000 ratio accesses distiller's yeast, and the access amount of distiller's yeast is depending on season, after the 1h that ferments, is subsequently cooled to 28-30 DEG C and ferments 7 days,
Lord ferment period is 3 days, and the rear phase of fermenting is 4 days, obtains zymotic fluid；
(4) sterilized, blent to zymotic fluid, being clarified and ageing processing after to get.After completing clarification and ageing, usually
It can be filtered operation, to ensure that the clarity etc. of tea wine, the filter operation operate for conventional filtration, such as piping filter
Filtering and plate and frame type filter-press.
Preferably, the tealeaves described in step (1) is one or more of green tea, oolong tea, yellow tea, black tea.
Preferably, the grain described in step (2) is sorghum, rice and corn, and sorghum: rice: corn mass ratio is
3:6:1.It is mixed in a certain ratio the glycogen as fermentation process using sorghum, rice, corn, can solve to make using single raw material
Nitrogen source, carbon source, inorganic salts and the growth factor generated for glycogen is insufficient, and yeast growth is slow, ferments the problems such as insufficient, hair
Ferment effect is more preferable.
Preferably, carbohydrase and grain quality ratio are 1-1.5 in step (2):1000, the enzyme activity of carbohydrase is 50000-
100000U/mL。
Preferably, distiller's yeast described in step (3) is Chinese yeast；Fining agent described in step (6) is egg white.
Preferably, sterilization treatment described in step (4) be by：The zymotic fluid that step (3) obtains is warming up to 68-75 DEG C,
Sterilize 20-30min under normal pressure, the zymotic fluid after sterilizing is cooled to room temperature spare；It is described that blend processing be after sterilizing is cooling
Zymotic fluid in be added base liquor make alcoholic strength be 15-50%vol；The clarification is that fining agent is added into the wine body for blending gained
The mass ratio of clarification, fining agent and wine body is 1:1800-2000 obtains tea wine clear liquid after clarification；The time of the ageing is half
Year or more.
Compared with prior art, the present invention also has following remarkable advantage to the present invention：
(1) it is blent using the base liquor later stage.Tea wine zymotic fluid alcoholic strength after fermentation is only 5.2-5.6%vol, using base liquor
The alcoholic strength for not only increasing tea wine is blent, numerous flavor and fragrance substances in base liquor are also brought, enriches fragrant and taste so that
Fragrance is more comfortable and taste is fuller.After blending entire tea wine taste it is sweet it is mellow, rear taste is long, the production of different alcoholic strengths
Product meet the needs of different crowd, while avoiding using Conventional espresso technique and causing the nutriments such as tea polyphenols in tea wine
Oxidational losses.
(2) method that clarification process is combined using lower glue and membrane filtration.The fining agent that lower glue uses for egg white, due to
Tanning matter is more in tea wine, and carrying anion is more, therefore uses the high molecular weight protein metallic substance egg egg with positive charge
It is preferable as fining agent clearly, and there is no any harmful effect to human body, it is aided with filtering with microporous membrane, clarifying effect is notable, keeps
The original local flavor of tea wine, and increase soft sense.
(3) in terms of product processing technique and production equipment, although the present invention is a kind of novel product, to processing technology
And but there is no new requirement, simple production process in terms of production equipment.
(4) present invention addition auxiliary agent is few, does not almost add any fragrance matter ingredient.
Specific implementation mode
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
It is further detailed in the present invention, should not be understood as limiting the scope of the invention, which is skilled in technique
Personnel still fall within protection scope of the present invention according to some nonessential modifications and adaptations that foregoing invention content is made.
Embodiment 1
Following steps for manufacturing：
(1) preparation of tea extract：Green tea is sorted, crushed, is sieved, the green tea particles of 10 mesh sieve were obtained,
It is 1 that green tea particles, which are pressed itself and water quality ratio,:15 ratio is added to the water, and 15min is boiled in jacketed pan, is cooled to room temperature standby
With；
(2) thinning of grain：Grain presses sorghum:Rice:Corn mass ratio is 3:6:1 ratio mixing, is added grain
The water boiling 20min of 5 times of amounts of quality, cooling material are 1 by carbohydrase and grain quality ratio to 53 DEG C:1000 ratio is added
Enzyme activity is the carbohydrase of 70000U/mL, digests 80min, obtains grain saccharified liquid；
(3) it ferments：The tea extract obtained in step (1) is pressed into quality with the grain saccharified liquid obtained in step (2)
Than being 1:12 ratio mixing, obtains waiting for zymotic fluid, at a temperature of 35 DEG C, by distiller's yeast and waits for that zymotic fluid mass ratio is 2:1000
Small koji fermentation 1h is added in ratio, is subsequently cooled to 28 DEG C and ferments 7 days, obtains zymotic fluid；
(4) it sterilizes：After fermentation process, zymotic fluid is warming up to 70 DEG C, normal-pressure sterilization 25min, by the hair after sterilizing
Zymotic fluid is cooled to room temperature；
(5) it blends：Base liquor is added into the zymotic fluid after cooling that sterilizes, is blent, wine degree is adjusted to 30%vol,
Obtain tea wine；
(6) glue under：By egg white and tea wine mass ratio it is 1 after blending:Egg white is added in 1800 ratio, to tea wine into
Row clarifying treatment obtains tea wine clear liquid；
(7) it filters：The tea wine clear liquid obtained in step (6) is filtered operation by piping filter；
(8) ageing：Filtered tea wine is poured into ageing half a year in pithos；
(9) secondary filter：Tea wine after ageing is subjected to secondary filter through plate and frame type filter-press；
After tea wine ageing half a year, golden yellow color is transparent, no precipitation, no suspended substance.
Embodiment 2
Following steps for manufacturing：
(1) preparation of tea extract：Black tea is sorted, crushed, is sieved, the black tea particle of 15 mesh sieve was obtained,
It is 1 that black tea particle, which is pressed itself and water quality ratio,:20 ratio is added to the water, and 20min is boiled in jacketed pan, is cooled to room temperature standby
With；
(2) thinning of grain：Grain presses sorghum:Rice:Corn mass ratio is 3:6:1 ratio mixing, is added grain
The water boiling 15min of 4 times of amounts of quality, cooling material are 1.5 by carbohydrase and grain quality ratio to 55 DEG C:1000 ratio adds
Enter the carbohydrase that enzyme activity is 80000U/mL, digests 70min, obtain grain saccharified liquid；
(3) it ferments：The tea extract obtained in step (1) is pressed into quality with the grain saccharified liquid obtained in step (2)
Than being 1:8 ratio mixing, obtains waiting for zymotic fluid, at a temperature of 37 DEG C, by distiller's yeast and waits for that zymotic fluid mass ratio is 3:1000
Small koji fermentation 1h is added in ratio, is subsequently cooled to 29 DEG C, and ferment 7d, obtains zymotic fluid；
(4) it sterilizes：After fermentation process, zymotic fluid is warming up to 72 DEG C, normal-pressure sterilization 23min, by the hair after sterilizing
Zymotic fluid is cooled to room temperature；
(5) it blends：Base liquor is added into the zymotic fluid after cooling that sterilizes, is blent, wine degree is adjusted to 37%vol,
Obtain tea wine；
(6) glue under：By egg white and tea wine mass ratio it is 1 after blending:Egg white is added in 2000 ratio, to tea wine into
Row clarifying treatment obtains tea wine clear liquid；
(7) it filters：The tea wine clear liquid obtained in step (6) is filtered operation by piping filter；
(8) ageing：Filtered tea wine is poured into ageing 1 year in pithos；
(9) secondary filter：Tea wine after ageing is subjected to secondary filter through plate and frame type filter-press；
After tea wine ageing 1 year, golden yellow color is transparent, and no precipitation, no suspended substance, tea perfume is dense, and mouthfeel is more comfortable.
Embodiment 3
Following steps for manufacturing：
(1) preparation of tea extract：Black tea is sorted, crushed, is sieved, the black tea granule of 20 mesh sieve was obtained,
Black tea granule is added to the water in its ratio for being 1: 18 with water quality ratio, 17min is boiled in jacketed pan, is cooled to room temperature standby
With；
(2) thinning of grain: grain is in sorghum: rice: the ratio that corn mass ratio is 3: 6: 1 mixes, is added grain
The water boiling 18min of 4.5 times of amounts of quality, to 58 DEG C, the ratio for being 1: 1000 in carbohydrase and grain quality ratio adds cooling material
Enter the carbohydrase that enzyme activity is 100000U/mL, digests 60min, obtain grain saccharified liquid；
(3) it ferments：The tea extract obtained in step (1) is pressed into quality with the grain saccharified liquid obtained in step (2)
It than the ratio mixing for 1: 10, obtains waiting for zymotic fluid, at a temperature of 38 DEG C, by distiller's yeast and waits for that zymotic fluid mass ratio is 3: 1000
Small koji fermentation 1h is added in ratio, is subsequently cooled to 30 DEG C, and ferment 74d, obtains zymotic fluid；
(4) it sterilizes：After fermentation process, zymotic fluid is warming up to 68 DEG C, normal-pressure sterilization 28min, by the hair after sterilizing
Zymotic fluid is cooled to room temperature；
(5) it blends：Base liquor is added into the zymotic fluid after cooling that sterilizes, is blent, wine degree is adjusted to 45%vol,
Obtain tea wine；
(6) glue under：Egg white is added in the ratio for being 1: 1900 in egg white and tea wine mass ratio after blending, to tea wine into
Row clarifying treatment obtains tea wine clear liquid；
(7) it filters：The tea wine clear liquid obtained in step (6) is filtered operation by piping filter；
(8) ageing：Filtered tea wine is poured into ageing a year and a half in pithos；
(9) secondary filter：Tea wine after ageing is subjected to secondary filter through plate and frame type filter-press；
After tea wine ageing a year and a half, golden yellow color is transparent, glittering and translucent, and no precipitation, no suspended substance, tea perfume is denseer, mouthfeel
It is more comfortable.
The indices of tea wine prepared by one embodiment 1-3 of table
| Embodiment | Alcoholic strength (%vol) | Residual sugar (g/L) | Tea polyphenols (mg/mL) | Total acid (g/L) |
| 1 | 30 | 5.2 | 0.32 | 0.31 |
| 2 | 37 | 5.8 | 0.39 | 0.39 |
| 3 | 45 | 6.5 | 0.46 | 0.52 |
Claims (8)
1. a kind of tea wine is made by tea extract and grain saccharified liquid mixed fermentation, which is characterized in that the tealeaves extraction
Liquid is obtained by the following method：The tealeaves particle for taking 10-20 mesh to sieve is 1 by the mass ratio of itself and water:The ratio of 15-20
Be added to the water, then boil 15-20min, be cooled to room temperature to get；The grain saccharified liquid is obtained by the following method：It will
After grain is mixed and crushed, pour into fermentation tank；The water boiling 15-20min that 4-5 times of grain quality is measured is added into fermentation tank
Afterwards, cooling material is to 53-58 DEG C, add carbohydrase glycolysis 60-90min to get；The mixed fermentation is using such as lower section
Formula：It is 1 in mass ratio by the tea extract and grain saccharified liquid:The ratio of 8-12 mixes, and obtains waiting for zymotic fluid；Then exist
At a temperature of 35-38 DEG C by distiller's yeast and wait for zymotic fluid mass ratio be 2-3:After 1000 ratio access distiller's yeast fermentation 1h, it is cooled to 28-
30 DEG C ferment 7 days, obtain zymotic fluid；The grain is sorghum, rice and corn, and sorghum：Rice：Corn mass ratio is 3:6:1.
2. tea wine according to claim 1, it is characterised in that：The tealeaves is in green tea, oolong tea, yellow tea, black tea
One or more.
3. tea wine combined machining method, which is characterized in that include the following steps：
(1) preparation of tea extract：The tealeaves particle for taking 10-20 mesh to sieve is 1 by the mass ratio of itself and water:The ratio of 15-20
Example be added to the water, boil 15-20min, be cooled to room temperature to get；
(2) thinning of grain：Grain is mixed, is crushed, is poured into fermentation tank, the water boiling that 4-5 times of grain quality is measured is added
15-20min, cooling material are added carbohydrase glycolysis 60-90min, obtain grain saccharified liquid to 53-58 DEG C；
(3) it ferments：It is in mass ratio with the grain saccharified liquid obtained in step (2) by the tea extract obtained in step (1)
1:The ratio of 8-12 mixes, and obtains waiting for zymotic fluid, by distiller's yeast and waits for that zymotic fluid mass ratio is 2-3 at a temperature of 35-38 DEG C:1000
Ratio access distiller's yeast fermentation 1h after, be cooled to 28-30 DEG C ferment 7 days, obtain zymotic fluid；
(4) sterilized, blent to zymotic fluid, being clarified and ageing processing after to get；In this step, clarifying fining agent used is
Egg white.
4. processing method according to claim 3, which is characterized in that the tealeaves described in step (1) is green tea, oolong
One or more of tea, yellow tea, black tea.
5. processing method according to claim 3, which is characterized in that grain described in step (2) be sorghum, rice and
Corn, and sorghum：Rice：Corn mass ratio is 3:6:1.
6. processing method according to claim 3, which is characterized in that carbohydrase and grain quality ratio are 1- in step (2)
1.5:1000, the enzyme activity of carbohydrase is 50000-100000U/mL.
7. processing method according to claim 3, which is characterized in that distiller's yeast described in step (3) is Chinese yeast.
8. processing method according to claim 3, which is characterized in that the sterilization treatment is the hair for obtaining step (3)
Zymotic fluid is warming up to 68-72 DEG C, and sterilize 20-30min under normal pressure, is cooled to room temperature；It is described blend processing be to sterilize it is after cooling
Base liquor is added in zymotic fluid makes alcoholic strength be 15-50%vol；The clarification is that addition fining agent is clear into the wine body for blending gained
Clearly, the mass ratio of fining agent and wine body is 1:1800-2000 obtains tea wine clear liquid after clarification；The time of the ageing is half a year
More than.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109022202A (en) * | 2018-08-21 | 2018-12-18 | 魏运良 | A kind of manufacture craft of tea wine |
| CN110551594A (en) * | 2019-09-17 | 2019-12-10 | 黄山学院 | preparation method of fermented tea wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2417859A1 (en) * | 2003-01-30 | 2004-07-30 | Lorraine A. Folkes | Green tea wine |
| CN103305371A (en) * | 2013-06-26 | 2013-09-18 | 四川省广汉市常乐春酒厂（普通合伙） | Tea wine and preparation method thereof |
| CN104845817A (en) * | 2015-05-29 | 2015-08-19 | 谭宗志 | Method for preparing tea liquor |
| CN107446766A (en) * | 2017-10-11 | 2017-12-08 | 柳州市茶霖酒业科技有限责任公司 | A kind of tea wine |
-
2018
- 2018-04-12 CN CN201810326133.6A patent/CN108315145A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2417859A1 (en) * | 2003-01-30 | 2004-07-30 | Lorraine A. Folkes | Green tea wine |
| CN103305371A (en) * | 2013-06-26 | 2013-09-18 | 四川省广汉市常乐春酒厂（普通合伙） | Tea wine and preparation method thereof |
| CN104845817A (en) * | 2015-05-29 | 2015-08-19 | 谭宗志 | Method for preparing tea liquor |
| CN107446766A (en) * | 2017-10-11 | 2017-12-08 | 柳州市茶霖酒业科技有限责任公司 | A kind of tea wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109022202A (en) * | 2018-08-21 | 2018-12-18 | 魏运良 | A kind of manufacture craft of tea wine |
| CN110551594A (en) * | 2019-09-17 | 2019-12-10 | 黄山学院 | preparation method of fermented tea wine |
| CN110551594B (en) * | 2019-09-17 | 2023-05-23 | 黄山学院 | Preparation method of fermented tea wine |
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