CN108676644A - A kind of mulberry wine and its brewing method - Google Patents
A kind of mulberry wine and its brewing method Download PDFInfo
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- CN108676644A CN108676644A CN201810447595.3A CN201810447595A CN108676644A CN 108676644 A CN108676644 A CN 108676644A CN 201810447595 A CN201810447595 A CN 201810447595A CN 108676644 A CN108676644 A CN 108676644A
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The present invention relates to a kind of mulberry wine and the brewing methods of mulberry wine, belong to brewing technical field.The brewing materials of mulberry wine include mulberry leaf, bio-fermentation agent, sucrose and water, and the mass parts of wherein each component are：100 300 parts of mulberry leaf, 26 parts of bio-fermentation agents, 100 300 portions of sucrose and 200 600 parts of water.The brewing method of mulberry wine, includes the following steps：Zymotic fluid is allocated, and sucrose, water and bio-fermentation agent mixing are formed zymotic fluid；Fermentation, the object that is fermented containing element of mulberry leaf is dissolved in zymotic fluid, mixing and be sealed by fermentation obtain fermented slurry.A kind of mulberry wine of no grain addition provided in an embodiment of the present invention, reduces use of the brewing industry to grain.The present invention uses mulberry leaf for primary raw material, in addition the mulberry wine of bio-fermentation agent, sucrose and water brewing, rich in being capable of hypoglycemic, reducing blood lipid, blood pressure lowering, scavenging activated oxygen and antiviral alkaloid DNJ, and the mulberry wine contains polyphenol polysaccharide, several mineral materials, the nutrients such as vitamin reduce injury of the alcohol to human body.
Description
Technical field
The present invention relates to wine brewing field more particularly to a kind of mulberry wine and its brewing method.
Background technology
Wine has thousands of years of history, and the mankind, which begin through to make very early, obtains alcoholic food, unique flavor,
It can be with long-term preservation without addling.Brewing behavior is with a long history, various in style, and can be special by adding different auxiliary material increase
Flavor realizes different-effect.
Most of wine is all that grain and fruit is used to be made for primary raw material on present society, however as grain
Food, the rise in price of the main raw material(s)s such as fuel make the wine cost that grain class is made increase.In addition, China human mortality is huge, to grain
The demand of food is huge, and grain should ensure the primary demand of people first, and wine is made aobvious as a kind of pure consumer goods with grain
It obtains and more wastes.
Therefore, how a kind of the wine and its brewing method of no grain addition are provided, is the technical problem to be solved in the present invention.
Invention content
The purpose of the present invention is to solve the above problem, a kind of mulberry wine and its brewing method are provided.
To achieve the above object, the present invention provides a kind of mulberry wine, and the brewing materials of the mulberry wine include mulberry leaf, biology hair
The mass parts of ferment agent, sucrose and water, wherein each component are：100-300 parts of mulberry leaf, 2-6 parts of bio-fermentation agents, 100-300 parts of sugarcanes
Sugar and 200-600 parts of water.
Above-mentioned mulberry wine, the mulberry leaf, the bio-fermentation agent, the sucrose and the water mass parts be：200 portions of mulberries
Leaf, 4 parts of bio-fermentation agents, 200 portions of sucrose and 400 parts of water.
Above-mentioned mulberry wine, the water are mountain spring water；And/or the bio-fermentation agent is ferment or distiller's yeast.
To solve the above problems, the present invention provides a kind of brewing method of mulberry wine, include the following steps：
Zymotic fluid is allocated：The sucrose, the water and the bio-fermentation agent mixing are formed into zymotic fluid；
Fermentation：The object that is fermented containing the element of mulberry leaf is dissolved in the zymotic fluid, mixing and be sealed by fermentation obtain
Fermented slurry.
The brewing method of above-mentioned mulberry wine, it is further comprising the steps of before zymotic fluid allotment：
Mulberry leaf pre-process：Mulberry leaf including the mulberry leaf are carried out processing of withering, and after withering crush.
The brewing method of above-mentioned mulberry wine further includes the steps that ratio cut partition before the step of zymotic fluid is allocated,
The step of the step of zymotic fluid allotment specifically includes the allotment of the first zymotic fluid and the second zymotic fluid is allocated, the fermentation is specific
Including one time fermentation and secondary fermentation, and the step of one time fermentation is the step of first zymotic fluid is allocated and described
It is carried out between the step of second zymotic fluid is allocated, the step of the secondary fermentation after the step of second zymotic fluid is allocated
It carries out, specifically：
The step of ratio cut partition is specially：Respectively in proportion by the sucrose, the water and the bio-fermentation agent
It is divided into first part and second part；
The step of first zymotic fluid allotment is specially：Extract the sucrose, the water and the bio-fermentation agent
First part and mixing the first zymotic fluid of formation；
The step of one time fermentation is specially：The mulberry leaf are dissolved in first zymotic fluid, mixing simultaneously seals hair
Ferment obtains the first fermented slurry；
The step of second zymotic fluid allotment is specially：Extract the sucrose, the water and the bio-fermentation agent
Second part and mixing the second zymotic fluid of formation；
The step of secondary fermentation is specially：By second zymotic fluid and the first fermented slurry mixing and seal
Fermentation obtains the second fermented slurry.
The brewing method of above-mentioned mulberry wine, in the step of first zymotic fluid is allocated, including：
First nutrient solution is allocated：Temperature by first part's mixing of the sucrose and the water, the water is 50-70
DEG C, between stirring to the sucrose melts and maintains the temperature at 30-40 DEG C, obtain first nutrient solution；
First nutritious fermentation liquor is allocated：The first part of the bio-fermentation agent is added in first nutrient solution,
The first nutritious fermentation liquor is obtained after stirring and evenly mixing；
And/or
In the step of second zymotic fluid is allocated, including：
Second nutrient solution is allocated：Temperature by the second part mixing of the sucrose and the water, the water is 50-70
DEG C, between stirring to the sucrose melts and maintains the temperature at 30-40 DEG C, obtain second nutrient solution；
Second nutritious fermentation liquor is allocated：The second part of the bio-fermentation agent is added in second nutrient solution,
The second nutritious fermentation liquor is obtained after stirring and evenly mixing.
The brewing method of above-mentioned mulberry wine further includes that distillation is stored sth. in a cellar after the fermentation, the distillation store sth. in a cellar including with
Lower step：The fermented slurry is formed into just wine by way of distillation and is stored.
The brewing method of above-mentioned mulberry wine, in the step of allotment of the first nutrient solution and/or second nutrient solution are allocated,
The mixing speed is between 60-80r/min；
In the one time fermentation and/or the secondary fermentation the step of, passes through stirring and realize mixing, the mixing speed
Between 10-15r/min.
The deal of the brewing method of above-mentioned mulberry wine, the deal of the first part and the second part is equal.
Compared to the prior art, the mulberry wine of a kind of no grain addition provided in an embodiment of the present invention, reduces brewing industry pair
The use of grain.The present invention uses mulberry leaf for primary raw material, in addition the mulberry wine of bio-fermentation agent, sucrose and water brewing, is rich in energy
Enough hypoglycemic, reducing blood lipid, blood pressure lowering, scavenging activated oxygen and antiviral alkaloid DNJ, and the mulberry wine contains polyphenol polysaccharide, it is more
Kind minerals, the nutrients such as vitamin reduce injury of the alcohol to human body.
Description of the drawings
Attached drawing described herein is used to provide further understanding of the present invention, and constitutes the part of the present invention, this hair
Bright illustrative embodiments and their description are not constituted improper limitations of the present invention for explaining the present invention.In the accompanying drawings：
Fig. 1 is the brewing flow figure for the mulberry wine that an exemplary embodiment of the invention provides；
Fig. 2 is the brewing flow figure for the mulberry wine that yet another exemplary embodiment of the present invention provides.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the specific embodiment of the invention and
Technical solution of the present invention is clearly and completely described in corresponding attached drawing.Obviously, described embodiment is only the present invention one
Section Example, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not doing
Go out the every other embodiment obtained under the premise of creative work, shall fall within the protection scope of the present invention.
A kind of mulberry wine that an exemplary embodiment of the invention provides, the mulberry wine are added without grain, and primary raw material is mulberry wine, is led to
It crosses mulberry wine fermentation and generates alcoholic for alcoholic, reduce use of the brewing industry to grain.The brewing materials of mulberry wine include：Mulberry leaf,
The quality proportioning of bio-fermentation agent, sucrose and water, wherein each component is：100-300 parts of mulberry leaf, 2-6 parts of bio-fermentation agents, 100-
300 portions of sucrose and 200-600 parts of water.The mulberry wine of the embodiment of the present invention, being rich in being capable of hypoglycemic, reducing blood lipid, blood pressure lowering, removing oxygen
Free radical and antiviral alkaloid DNJ, and the mulberry wine contains polyphenol polysaccharide, several mineral materials, the nutrients such as vitamin reduce
Injury of the alcohol to human body.
Wherein, mulberry leaf are free of contamination organic mulberry leaf so that the mulberry wine being brewed by the mulberry leaf is organic food.It is above-mentioned
Water be mountain spring water, natural mountain spring water have a variety of minerals beneficial to human body.Above-mentioned bio-fermentation agent is ferment song or wine
Song, for generating alcohol after driving mulberry leaf to ferment, the alcoholic strength of mulberry wine obtained is between 38%vol-72%vol.
Yet another exemplary embodiment of the present invention provides a kind of brewing method of mulberry wine, as shown in Figure 1, including the following steps：
S1 zymotic fluids are allocated：Sucrose, water and bio-fermentation agent mixing are formed into zymotic fluid；
S2 ferments：The object that is fermented containing element of mulberry leaf is dissolved in zymotic fluid, mixing and be sealed by fermentation obtain fermentation slurry
Liquid.
The embodiment of the present invention goes out mulberry wine by the way that mulberry leaf are placed in zymotic fluid by fermented soy, without adding grain, makes
It obtains grain and can be used for supplying otherwise demand.
Specifically, the step of above-mentioned S1 zymotic fluids allotment, includes：By sucrose and water mixing, nutrient solution is obtained；It again will be biological
Leavening is added in nutrient solution, obtains zymotic fluid.When sucrose and water mix, the temperature of water can control between 50-70 DEG C, stir
Mixing to sucrose can maintain the temperature between 30-40 DEG C after melting.Bio-fermentation agent is stirred continuously 30-50 when being added in nutrient solution
Minute and mixing speed between 60-80r/min.
When above-mentioned S2 fermentations, mulberry leaf are dissolved in the zymotic fluid, mixing is sealed by fermentation brewing and obtains fermented slurry.Fermentation temperature
Degree can be 20-35 DEG C, fermentation time 30-35 days.Mode of the fermented slurry obtained after fermentation by distillation forms first wine simultaneously
Storage.
Can also include that step S01 mulberry leaf pre-process before the allotment of step S1 zymotic fluids：Including mulberry leaf are withered
Processing, and the mulberry leaf after withering crush.Mulberry leaf can be crushed as 2-2.5cm sizes.Specifically, mulberry leaf preprocessing process packet
It includes：Mulberry leaf picking postposition shady place is withered, is stirred on time during withering, constant temperature standing carries out baking again after withering,
Mulberry leaf are crushed after mulberry leaf cooling, and the mulberry leaf after crushing are placed in fermenter.Mulberry leaf can be selected in bright day gas
The morning 9：00 to 11：It withers, stirs within every 30 minutes during withering primary after 00 picking, after 21-23 hours, 28-32 DEG C of constant temperature
It stands, baking is carried out after 12 hours；Wait for that temperature is down to 15-20 DEG C of crushing mulberry leaf.
Can also include that step S3 distillations are stored sth. in a cellar after step S2 fermentations：By fermented slurry by way of distillation shape
At first wine and store.It is formed just after drinking, finished wine is modulated to according to the required Alcohol degree in market, outbound after packaging.For example,
Demand is wine that alcoholic strength is 38%vol, and first wine is finally modulated into the wine that alcoholic strength is 38%vol, after qualified after testing
Outbound after packing as desired.
As deformation, the method brewing of secondary fermentation may be used in the mulberry liquor brewing method of the embodiment of the present invention, using two
Further include the steps that step S02 ratio cut partitions as shown in Fig. 2, before zymotic fluid allocates S1 when the brewing method of secondary fermentation,
The step of the step of zymotic fluid allotment S1 specifically includes the first zymotic fluid allotment S11 and the second zymotic fluid S12 is allocated, fermentation S2 has
Body includes one time fermentation S21 and secondary fermentation S22, and the step of one time fermentation S21 the step of the first zymotic fluid allocates S11 with
And carried out between the step of the second zymotic fluid allotment S12, the step of secondary fermentation S22 the step of the second zymotic fluid allocates S12
It carries out later.
The step of above-mentioned S02 ratio cut partitions is specially：Sucrose, water and bio-fermentation agent are divided into first in proportion respectively
Point and second part.The deal of first part and second part can be equal, can also be unequal.Such as part of first part
Amount accounts for the 20% of total deal, and the deal of second part accounts for the 80% of total deal；The deal of either first part accounts for total deal
30%, the deal of second part accounts for the 70% of total deal；The deal of either first part accounts for the 40% of total deal, second part
Deal account for the 60% of total deal；The deal of either first part accounts for the 60% of total deal, and the deal of first part accounts for total part
The 40% of amount；The deal of either first part accounts for the 70% of total deal, and the deal of first part accounts for the 30% of total deal；Or
It is that the deal of first part accounts for the 80% of total deal, the deal of first part accounts for the 20% of total deal.
The first zymotic fluids of above-mentioned S11 allotment the specific steps are：Extract sucrose, water and bio-fermentation agent three first
Divide mixing and forms the first zymotic fluid.Specifically, the allotment of the first zymotic fluids of S11 includes the allotment of the first nutrient solutions of S111 and S112 the
One nutritious fermentation liquor is allocated.
In the step of the first nutrient solutions of S111 are allocated, by first part's mixing of the first part of sucrose and water, the temperature of water
Degree control between stirring to sucrose maintains the temperature at 30-40 DEG C after melting, obtains the first nutrient solution at 50-70 DEG C.
In the step of the first nutritious fermentation liquors of S112 are allocated, the first part of bio-fermentation agent is added to the first nutrient solution
In, the first nutritious fermentation liquor is obtained after stirring and evenly mixing.It is stirred continuously in adding procedure 30-50 minutes and mixing speed is in 60-
Between 80r/min.
S21 one time fermentations the specific steps are：Mulberry leaf are dissolved in the first zymotic fluid, mixing and be sealed by fermentation obtain first
Fermented slurry.Specifically, after mulberry leaf are dissolved in the first zymotic fluid, it is stirred continuously 30-40 minutes and mixing speed is in 10-15r/min
Between, it mixes well and the fermenter equipped with the first fermented slurry is moved into 20-35 DEG C of constant temperature after mulberry leaf are fully fermented
Fermentation zone is left to ferment, fermentation time 30-35 days.
The second zymotic fluids of above-mentioned S12 allotment the specific steps are：Extract sucrose, water and bio-fermentation agent three second
Divide mixing and forms the second zymotic fluid.Specifically, the allotment of the second zymotic fluids of S12 includes：The second nutrient solutions of S121 are allocated and S122
Second nutritious fermentation liquor is allocated.
In the step of the first nutrient solutions of S121 are allocated, by the second part mixing of the second part of sucrose and water.Before mixing
Between the temperature of water controls 50-70 DEG C, between stirring to sucrose maintains the temperature at 30-40 DEG C after melting, the first nutrient solution is obtained.
In the step of the second nutritious fermentation liquors of S122 are allocated, the second part of bio-fermentation agent is added to the second nutrient solution
In, obtain the second fermented slurry.It is stirred continuously in adding procedure 30-50 minutes and mixing speed is between 60-80r/min.
S22 secondary fermentations the specific steps are：Second zymotic fluid is mixed with the first fermented slurry, and is sealed by fermentation and obtains
Second fermented slurry.It is stirred and evenly mixed with the speed of 10-15r/min in mixed process.Specifically, the first zymotic fluid imports fermenter
In be dissolved in the first zymotic fluid after, be stirred continuously 30-40 minutes and mixing speed be between 10-15r/min, mix well so that
The fermenter equipped with the second fermented slurry is moved into 20-35 DEG C of fermentation zone of constant temperature after one fermented slurry progress secondary fermentation and stands hair
Ferment, fermentation time 30-35 days.
Mulberry wine provided in an embodiment of the present invention, due to the mulberry wine brewed by secondary fermentation, due to fermenting by abundant,
Aroma is stronger.
Experimental example
9 groups of experimental examples are carried out according to the embodiment of above-described embodiment, all experimental examples are as follows：
S01 mulberry leaf pre-process：The morning 9 of bright day gas：00 to 11：00, mulberry leaf are picked into postposition shady place, are withered,
It manually stirs within every 30 minutes during withering primary, after 22 hours, 30 DEG C of standings of constant temperature carry out baking after 12 hours；Wait for temperature
Mulberry leaf are crushed after being down to 20 DEG C to 2.2cm sizes.
S02 ratio cut partitions：Sucrose, water and bio-fermentation agent are divided into first part and second part in proportion respectively.
The first nutrient solutions of S111 are allocated：The first part of the first part of sucrose and water is stirred and evenly mixed, the temperature control of water
System is at 60 DEG C, and the first nutrient solution is maintained at 35 DEG C after stirring to sucrose is melted.
The first nutritious fermentation liquors of S112 are allocated:The first part of bio-fermentation agent is added in the first nutrient solution, constantly
It stirs 40 minutes and mixing speed is between 70r/min, obtain the first nutritious fermentation liquor.
S21 one time fermentations：Mulberry leaf are dissolved in the first zymotic fluid, stir and evenly mix and are sealed by fermentation to obtain the first fermentation slurry
Liquid, mixing speed mix well between 12r/min after mulberry leaf are fully fermented, 30 DEG C of fermentation temperature, fermentation time
32 days.
The second nutrient solutions of S121 are allocated:The second part of the second part of sucrose and water is stirred and evenly mixed, the temperature control of water
System is at 60 DEG C, and the second nutrient solution is maintained at 35 DEG C after stirring to sucrose is melted.
The second nutritious fermentation liquors of S122 are allocated：The second part of bio-fermentation agent is added in the second nutrient solution, constantly
It stirs 40 minutes and mixing speed is between 70r/min, obtain the second nutritious fermentation liquor.
S22 secondary fermentations：Second zymotic fluid is mixed with the first fermented slurry, is stirred and evenly mixed with the speed of 12r/min, and
Sealing and fermenting obtains the second fermented slurry, 30 DEG C of fermentation temperature, fermentation time 32 days.
S3：Second fermented slurry is formed into just wine by way of distillation and is stored.
Nutritious fermentation liquor is added in fermenting twice process in the corresponding mulberry wine of above-mentioned 9 groups of experimental examples, mulberry leaf and water in raw material
High mixture ratio can make denseer containing substances, the wine mulberry fragrance spawned such as more flavonoids, alkaloid, mulberry leaf polysaccharides in wine.
For example, the detection method according to Chinese Pharmacopoeia version in 2015 four 0512 carries out the alkaloid in experimental example
Detection, testing result indicates that the alkaloid minimum in above-mentioned 9 groups of experimental examples is 0.258%, it can thus be appreciated that the present embodiment
Alkaloid in the mulberry wine provided has the alkaloid of high level in 0.258% or more, the mulberry wine.
Particular embodiments described above has carried out further in detail the purpose of the present invention, technical solution and advantageous effect
It describes in detail bright, it should be understood that the above is only a specific embodiment of the present invention, is not intended to restrict the invention, it is all
Within the spirit and principles in the present invention, any modification, equivalent substitution, improvement and etc. done should be included in the guarantor of the present invention
Within the scope of shield.
Claims (10)
1. a kind of mulberry wine, which is characterized in that the brewing materials of the mulberry wine include mulberry leaf, bio-fermentation agent, sucrose and water, wherein
The mass parts of each component are：100-300 parts of mulberry leaf, 2-6 parts of bio-fermentation agents, 100-300 portions of sucrose and 200-600 parts of water.
2. mulberry wine according to claim 1, which is characterized in that the mulberry leaf, the bio-fermentation agent, the sucrose and institute
The mass parts for stating water are：200 parts of mulberry leaf, 4 parts of bio-fermentation agents, 200 portions of sucrose and 400 parts of water.
3. mulberry wine according to claim 1, which is characterized in that
The water is mountain spring water；And/or
The bio-fermentation agent is ferment or distiller's yeast.
4. a kind of brewing method of the mulberry wine as described in any one of claim 1-3, which is characterized in that include the following steps：
Zymotic fluid is allocated：The sucrose, the water and the bio-fermentation agent mixing are formed into zymotic fluid；
Fermentation：The object that is fermented containing the element of mulberry leaf is dissolved in the zymotic fluid, mixing is simultaneously fermented
Slurries.
5. the brewing method of mulberry wine according to claim 4, which is characterized in that before zymotic fluid allotment, also wrap
Include following steps：
Mulberry leaf pre-process：Mulberry leaf including the mulberry leaf are carried out processing of withering, and after withering crush.
6. the brewing method of mulberry wine according to claim 4, which is characterized in that before the step of zymotic fluid is allocated
Further include the steps that ratio cut partition, the step of zymotic fluid allotment specifically includes the allotment of the first zymotic fluid and the second zymotic fluid tune
Match, the step of fermentation specifically includes one time fermentation and secondary fermentation, and the step of one time fermentation is in first hair
It is carried out between the step of the step of zymotic fluid is allocated and second zymotic fluid are allocated, described the step of the secondary fermentation
It is carried out after the step of two zymotic fluids are allocated, specifically：
The step of ratio cut partition is specially：The sucrose, the water and the bio-fermentation agent are divided into proportion respectively
First part and second part；
The step of first zymotic fluid allotment is specially：Extract the sucrose, the water and the bio-fermentation agent first
Part and mixing the first zymotic fluid of formation；
The step of one time fermentation is specially：The mulberry leaf are dissolved in first zymotic fluid, mixing is simultaneously sealed by fermentation
To the first fermented slurry；
The step of second zymotic fluid allotment is specially：Extract the sucrose, the water and the bio-fermentation agent second
Part and mixing the second zymotic fluid of formation；
The step of secondary fermentation is specially：By second zymotic fluid and the first fermented slurry mixing and it is sealed by fermentation
Obtain the second fermented slurry.
7. the brewing method of mulberry wine according to claim 6, which is characterized in that
In the step of first zymotic fluid is allocated, including：
First nutrient solution is allocated：Temperature by first part's mixing of the sucrose and the water, the water is 50-70 DEG C, is stirred
It mixes to the sucrose between melting and maintaining the temperature at 30-40 DEG C, obtains first nutrient solution；
First nutritious fermentation liquor is allocated：The first part of the bio-fermentation agent is added in first nutrient solution, is stirred
The first nutritious fermentation liquor is obtained after mixing；
And/or
In the step of second zymotic fluid is allocated, including：
Second nutrient solution is allocated：Temperature by the second part mixing of the sucrose and the water, the water is 50-70 DEG C, is stirred
It mixes to the sucrose between melting and maintaining the temperature at 30-40 DEG C, obtains second nutrient solution；
Second nutritious fermentation liquor is allocated：The second part of the bio-fermentation agent is added in second nutrient solution, is stirred
The second nutritious fermentation liquor is obtained after mixing.
8. the brewing method of mulberry wine according to claim 5, which is characterized in that further include distillation cellar for storing things after the fermentation
It hides, the distillation, which is stored sth. in a cellar, to be included the following steps：The fermented slurry is formed into just wine by way of distillation and is stored.
9. the brewing method of mulberry wine according to claim 7, which is characterized in that the first nutrient solution allotment and/or it is described
In the step of second nutrient solution is allocated, the mixing speed is between 60-80r/min；
In the one time fermentation and/or the secondary fermentation the step of, realize that mixing, the mixing speed exist by stirring
Between 10-15r/min.
10. the brewing method of mulberry wine according to claim 6, which is characterized in that the deal of the first part and described
The deal of second part is equal.
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| CN201810447595.3A CN108676644A (en) | 2018-05-11 | 2018-05-11 | A kind of mulberry wine and its brewing method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969593A (en) * | 2016-07-21 | 2016-09-28 | 苏州市农业科学院 | Method for producing composite fruit wine from mulberries |
| CN106010914A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry leaf wine |
| CN107034083A (en) * | 2017-05-25 | 2017-08-11 | 湖南华地茶业有限公司 | A kind of wine and its brewing method added without grain |
-
2018
- 2018-05-11 CN CN201810447595.3A patent/CN108676644A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969593A (en) * | 2016-07-21 | 2016-09-28 | 苏州市农业科学院 | Method for producing composite fruit wine from mulberries |
| CN106010914A (en) * | 2016-07-28 | 2016-10-12 | 山东省葡萄研究院 | Preparation method of mulberry leaf wine |
| CN107034083A (en) * | 2017-05-25 | 2017-08-11 | 湖南华地茶业有限公司 | A kind of wine and its brewing method added without grain |
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