CN109097220A - Fruity type blueberry wine zymotechnique - Google Patents
Fruity type blueberry wine zymotechnique Download PDFInfo
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Abstract
The invention discloses a kind of Fruity type blueberry wine zymotechniques, include the following steps: that S1. blueberry is broken: after blueberry is broken, pectase and potassium metabisulfite is added in crusher exit, compression oak bits are added at tank mouth, after all blueberries are broken, a whole tank amount is recycled, and addition 0.1-0.3g/L is mono- in cyclic process；S2. deacidification connects yeast: control temperature, during heating, adjusts the sub- pH of blueberry juice between 3.4-3.8 with NaHCO3, temperature reaches 16 DEG C, and juice accesses the yeast of 0.19-0.21g/L and the yeast food of 0.19-0.21g/L；S3. adjust wine degree, rationally recycle: after 10 points drop in specific gravity, sugar addition 212g/L adds inorganic nitrogen nutrient when so that the blueberry wine alcoholic strength after fermentation being that specific gravity declines at 10 when 12%VOL. fermentation is most vigorous；Tannin is added when specific gravity declines at 20 after fermentation is most vigorous；Main fermentation temperature is no more than 20 DEG C；S4. the separation of skin slag, cycle balance are carried out to blueberry wine after fermentation, canful storage is filled into bottle after then passing through lower glue, clarification, freezing, filtering.
Description
Technical field
The present invention relates to brewing technical field more particularly to a kind of Fruity type blueberry wine zymotechniques.
Background technique
Blueberry is small berries, blue, subcircular, and pulp is fine and smooth, is rich in water colo(u)r, pericarp is soft, fruit
Middle dry matter content is high, and storage tolerance is classified as one of big healthy food of the mankind five by Food and Agricultural Organization of the United Nations.Rich in pattern
The high-grade fruit of a variety of physiologically active ingredients such as glycosides, polyphenol, often edible blueberry can be enhanced eyesight, eliminate visual fatigue, enhancing
Cardiac function delays the effects of cranial nerve aging.Blueberry maturation makes its pole intolerant to storage in 6~August part, the hot weather of summer
Hiding carries out the bottleneck that blueberry deep processing research is conducive to alleviate the industry development.Blueberry fermented wine of fermented wine is that a kind of blueberry of top grade adds
Chemical product.Currently, also lacking mature blueberry wine manufacture craft in the market.
Blueberry wine is that consumer is of interest all over the world with its unique mouthfeel, nutritional ingredient abundant, has been formd complete
The blueberry wine spending spree of nodularization.Blueberry wine has special fragrance component, and the VC content in wine body is higher, medical research card
It is bright that there is good health-care effect.However, there is also deficiencies for the production technology of China's fermented type blueberry wine, due to the raw material of use
Difference, there are the problem of it is also different, mainly have the following: being 1. raw material using traditional fermenting and producing to plant blueberry
The blueberry fruit wine that technique is brewed, sugar-free extract is lower, and typicalness is not strong；2. wild blueberry total acid content is high, if using tradition
Fermentation manufacturing technique to will lead to blueberry fruit wine mouthfeel acrid, excessively stimulate；3. wild blueberry color is not easy to stablize preservation.Cause
This, optimizes blueberry fruit wine production technology, overcomes quality defect existing for blueberry fruit wine, has to raising product quality important
Meaning.
Based on this, provide it is a kind of be able to solve blueberry wine in brewing process mouthfeel peracid and caused by disequilibrium hair
Ferment technique, making, there is the high-quality Fruity type blueberry wine product of nutritive value and abundant mouthfeel to have very important significance.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Fruity type blueberry wine zymotechnique, which is able to solve
Blueberry wine in brewing process mouthfeel peracid and caused by disequilibrium.
In order to solve the above-mentioned technical problem, the technical solution of the present invention is as follows:
A kind of Fruity type blueberry wine zymotechnique, includes the following steps:
S1. blueberry is broken: after blueberry is broken, the pectase and 80- of 80-100mg/L is added in crusher exit
The compression oak bits of 2g/L are added at tank mouth, after all blueberries are broken, recycle a whole tank for the potassium metabisulfite of 100mg/L
Amount, and 0.1-0.3g/L tannin is added in cyclic process；
S2. deacidification connects yeast: control temperature, during heating, adjusts the sub- pH of blueberry juice in 3.4- with NaHCO3
Between 3.8, temperature reaches 16 DEG C, and juice accesses the yeast of 0.19-0.21g/L and the yeast food of 0.19-0.21g/L；
S3. wine degree is adjusted, is rationally recycled: after 10 points drop in specific gravity, sugar addition 212g/L, so that the indigo plant after fermentation
When certain kind of berries wine alcoholic strength is that specific gravity declines at 10 when 12%VOL. fermentation is most vigorous, the inorganic nitrogen for adding 0.19-0.21g/L is supported
Point；The tannin of 0.1-0.3g/L is added when specific gravity declines at 20 after fermentation is most vigorous；Main fermentation temperature is no more than 20 DEG C, hair
Ferment latter temperature can keep at 22 DEG C and beat circulation to blueberry wine in due course, pour cap and filling CO 2；
S4. the separation of skin slag is carried out to blueberry wine after fermentation, and adds 60mg/L potassium metabisulfite cycle balance, it is full
Tank storage, is filled into bottle after then passing through lower glue, clarification, freezing, filtering.
Preferably, in step sl, the fresh oak of 2g/L is added when compression oak bits are added.
Preferably, in step s3, using the specific gravity of product in densimeter measurement fermentation process, then by specific gravity come
Judge the pol of product.
Preferably, in step s 4, carrying out lower glue using Potato protein concentrate.
The present invention has the characteristics that following and the utility model has the advantages that 1. blueberries are carried out because of the hot weather pole not storage tolerance of summer
Blueberry deep processing research is conducive to alleviate the bottleneck of the industry development.Using the preparation method, blueberry will be effectively solved because of storage
The single status of the decline of product quality caused by environmental condition is improper, Sales Channel, all to promotion agricultural industry transition and upgrade etc.
It has a very important significance.2. using this brewing method, increase the dry leaching substance of blueberry.Pectin is preferentially selected in this zymotechnique
Enzyme Lafase He Grand Cru, this pectase can optimize grape wine clarification, decompose macromolecular polysaccharide and promote small molecule more
Sugar extracts.Micromolecular polysaccharide also assists in stable grape wine simultaneously, improves the sweet and refreshing degree of grape wine and reduction acerbity.3. using this wine
Method is made, blueberry acidity will be effectively reduced.The general acidity of blueberry is very high, but its acidity composition is not again based on malic acid
It leads, therefore wants to carry out deacidification by way of later period malo-lactic fermentation, produce little effect.General brewing method is compared,
When blueberry wine is bottled, very high sugar can be added and remove balance peracid, will make that blueberry fruity is prominent, salubrious mouthfeel cannot get
Guarantee, also will increase the harm of the secondary fermentation in bottle.So blueberry deacidification has to the juice state before fermentation, in this way
After one entire course of fermentation, blueberry wine will show good fruity and agreeable to the taste acidity and capacity sense.4. brewing side
Method, system protect blueberry wine color depth and stability.Addition oak product and potassium metabisulfite can be fine when entering tank
Prevent blueberry because aoxidize bring colour loss, addition pectase Lafase He Grand Cru can promote it is more stable
Phenolic substances extraction, addition tannin VR Supra has antioxidation before fermentation, is conducive to protect coloring matter, in raw material
The activity for inhibiting autoxidation enzyme in the case where being not in good state, prevents tannin itself and protein precipitation, to promote own pellet
Rather reacting between anthocyanidin.In addition the fermentation later period adds tannin VR Color, can effective pigment object in stable blueberry
Matter.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention without any creative labor, may be used also for those of ordinary skill in the art
To obtain other drawings based on these drawings.
Fig. 1 is the flow chart in the embodiment of the present invention.
Specific embodiment
Specific embodiments of the present invention will be further explained with reference to the accompanying drawing.It should be noted that for
The explanation of these embodiments is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, disclosed below
The each embodiment of the present invention involved in technical characteristic can be combined with each other as long as they do not conflict with each other.
As shown, a kind of Fruity type blueberry wine zymotechnique, includes the following steps:
S1. blueberry is broken: after blueberry is broken, the pectase and 80- of 80-100mg/L is added in crusher exit
The compression oak bits of 2g/L are added at tank mouth, after all blueberries are broken, recycle a whole tank for the potassium metabisulfite of 100mg/L
Amount, and 0.1-0.3g/L tannin is added in cyclic process；
S2. deacidification connects yeast: control temperature, during heating, adjusts the sub- pH of blueberry juice in 3.4- with NaHCO3
Between 3.8, temperature reaches 16 DEG C, and juice accesses the yeast of 0.19-0.21g/L and the yeast food of 0.19-0.21g/L；
S3. wine degree is adjusted, is rationally recycled: after 10 points drop in specific gravity, sugar addition 212g/L, so that the indigo plant after fermentation
When certain kind of berries wine alcoholic strength is that specific gravity declines at 10 when 12%VOL. fermentation is most vigorous, the inorganic nitrogen for adding 0.19-0.21g/L is supported
Point；The tannin of 0.1-0.3g/L is added when specific gravity declines at 20 after fermentation is most vigorous；Main fermentation temperature is no more than 20 DEG C, hair
Ferment latter temperature can keep at 22 DEG C and beat circulation to blueberry wine in due course, pour cap and filling CO 2；
S4. the separation of skin slag is carried out to blueberry wine after fermentation, and adds 60mg/L potassium metabisulfite cycle balance, it is full
Tank storage, is filled into bottle after then passing through lower glue, clarification, freezing, filtering.
Wherein, the additional amount of each ingredient is calculated by juice amount in above-mentioned steps；In step sl, compression rubber is being added
The fresh oak of 2g/L is added when sawdust.
Wherein, in step s3, using the specific gravity of product in densimeter measurement fermentation process, then judged by specific gravity
The pol of product.By measuring specific gravity, the sugar content of product in fermentation process can be learnt, and then extrapolate the wine of grape wine
Degree；Furthermore, it is possible to learn the attenuation degree of product, and then judge whether normal and fermentation process terminates for fermentation.
Wherein, in step s 4, lower glue is carried out using Potato protein concentrate.Expressing process and fermentation the later period to after, fill
Enter carbon dioxide.
The product type of the raw material of the present invention of table 1.
Embodiment 1
A kind of Fruity type blueberry wine zymotechnique, includes the following steps:
S1. blueberry is broken.After blueberry is broken, the pectase Lafase He of 80mg/L is added in crusher exit
Compression oak is added at tank mouth and considers 2g/L to be worth doing for the potassium metabisulfite of Grand Cru and 80mg/L, after all blueberries are broken,
A whole tank amount is recycled, and 0.1g/L Tanin VR Supra is added in cyclic process.
S2. deacidification connects yeast.Temperature control makes juice temperature reach 16 DEG C, during heating, is adjusted with NaHCO3 blue
Certain kind of berries juice pH3.4, temperature reach 16 DEG C, and juice accesses the yeast food of pressgang spy's yeast FX10 and 0.19g/L of 0.19g/L
Superstart Rouge。
S3. wine degree is adjusted, is rationally recycled.After 10 points drop in specific gravity, sugar addition 212g/L, so that the indigo plant after fermentation
When certain kind of berries wine alcoholic strength is that the most vigorous specific gravity of 12%VOL. fermentation declines at 10, the inorganic nitrogen nutrient of 0.2g/L is added
Thiazote.0.1g/L pressgang spy tannin VR Color is added when specific gravity declines at 20 after fermentation is most vigorous.Main fermentation temperature
Degree is no more than 20 DEG C, and fermentation latter temperature can keep at 22 DEG C and beat circulation to blueberry wine in due course, pour cap and filling CO 2.
S4. the separation of skin slag is carried out to blueberry wine wine after fermentation, and adds 60mg/L potassium metabisulfite cycle balance,
Canful storage.Bottle is filled into after then passing through lower glue, clarification, freezing, filtering.
Embodiment 2
A kind of Fruity type blueberry wine zymotechnique, includes the following steps:
S1. blueberry is broken.After blueberry is broken, the pectase Lafase He of 80mg/L is added in crusher exit
Compression oak is added at tank mouth and considers 2g/L to be worth doing for the potassium metabisulfite of Grand Cru 80mg/L and 80/L, and all blueberries are broken
After broken, a whole tank amount is recycled, and 0.2g/L Tanin VR Supra is added in cyclic process.
S2. deacidification connects yeast.Temperature control makes juice temperature reach 16 DEG C, during heating, is adjusted with NaHCO3 blue
Certain kind of berries juice pH3.5, temperature reach 16 DEG C, and juice accesses the yeast food of pressgang spy's yeast FX10 and 0.2g/L of 0.2g/L
Superstart Rouge。
S3. wine degree is adjusted, is rationally recycled.After 10 points drop in specific gravity, sugar addition 212g/L, so that the indigo plant after fermentation
When certain kind of berries wine alcoholic strength is that the most vigorous specific gravity of 12%VOL. fermentation declines at 10,0.2g/L (juice) inorganic nitrogen nutrient is added
Thiazote.0.2g/L pressgang spy tannin VR Color is added when specific gravity declines at 20 after fermentation is most vigorous.Main fermentation temperature
Degree is no more than 20 DEG C, and fermentation latter temperature can keep at 22 DEG C and beat circulation to blueberry wine in due course, pour cap and filling CO 2.
S4. the separation of skin slag is carried out to blueberry wine wine after fermentation, and adds 60mg/L potassium metabisulfite cycle balance,
Canful storage.Bottle is filled into after then passing through lower glue, clarification, freezing, filtering.
Embodiment 3
A kind of Fruity type blueberry wine zymotechnique, includes the following steps:
S1. blueberry is broken.After blueberry is broken, the pectase Lafase He of 80mg/L is added in crusher exit
Compression oak is added at tank mouth and considers 2g/L and Nobile Fresh1g/ to be worth doing for the potassium metabisulfite of Grand Cru and 80mg/L
L after all blueberries are broken, recycles a whole tank amount, and 0.25g/L Tanin VR Supra is added in cyclic process.
S2. deacidification connects yeast.Temperature control makes juice temperature reach 16 DEG C, during heating, is adjusted with NaHCO3 blue
Certain kind of berries juice pH3.6, temperature reach 16 DEG C, and juice accesses the yeast food of pressgang spy's yeast FX10 and 0.2g/L of 0.2g/L
Superstart Rouge。
S3. wine degree is adjusted, is rationally recycled.After 10 points drop in specific gravity, sugar addition 212g/L, so that the indigo plant after fermentation
When certain kind of berries wine alcoholic strength is that the most vigorous specific gravity of 12%VOL. fermentation declines at 10,0.2g/L (juice) inorganic nitrogen nutrient is added
Thiazote.0.25g/L pressgang spy tannin VR Color is added when specific gravity declines at 20 after fermentation is most vigorous.Main fermentation temperature
Degree is no more than 20 DEG C, and fermentation latter temperature can keep at 22 DEG C and beat circulation to blueberry wine in due course, pour cap and filling CO 2.
S4. the separation of skin slag is carried out to blueberry wine wine after fermentation, and adds 60mg/L potassium metabisulfite cycle balance,
Canful storage.Bottle is filled into after then passing through lower glue, clarification, freezing, filtering.
Embodiment 4
A kind of Fruity type blueberry wine zymotechnique, includes the following steps:
S1. blueberry is broken.After blueberry is broken, the pectase Lafase He of 80mg/L is added in crusher exit
Compression oak bits and each 2g/L of Nobile Fresh is added in the potassium metabisulfite of Grand Cru and 80mg/L at tank mouth
After all blueberries are broken, a whole tank amount is recycled, and 0.3g/L Tanin VR Supra is added in cyclic process.
S2. deacidification connects yeast.Temperature control makes juice temperature reach 16 DEG C, during heating, is adjusted with NaHCO3 blue
Between certain kind of berries juice pH3.7, temperature reaches 16 DEG C, and juice accesses pressgang spy's yeast FX10 and 0.2g/L of 0.2g/L (according to juice
Amount calculate) yeast food Superstart Rouge.
S3. wine degree is adjusted, is rationally recycled.After 10 points drop in specific gravity, sugar addition 212g/L, so that the indigo plant after fermentation
When certain kind of berries wine alcoholic strength is that the most vigorous specific gravity of 12%VOL. fermentation declines at 10,0.2g/L inorganic nitrogen nutrient Thiazote is added.
0.3g/L pressgang spy tannin VR Color is added when specific gravity declines at 20 after fermentation is most vigorous.Main fermentation temperature is no more than 20
DEG C, fermentation latter temperature can keep at 22 DEG C and beat circulation to blueberry wine in due course, pour cap and filling CO 2.
S4. the separation of skin slag is carried out to blueberry wine wine after fermentation, and adds 60mg/L potassium metabisulfite cycle balance,
Canful storage.Bottle is filled into after then passing through lower glue, clarification, freezing, filtering.
Compare case one:
A kind of Fruity type blueberry wine zymotechnique, includes the following steps:
S1. blueberry is broken.After blueberry is broken, pectase Lafase He Grand Cru is added in crusher exit
The potassium metabisulfite of 80mg/L and 80mg/L recycles a whole tank amount.
S2. yeast is connect.Temperature control makes juice temperature reach 16 DEG C, and temperature reaches 16 DEG C, and the pressgang that juice accesses 0.2g/L is special
The yeast food Superstart Rouge of yeast FX10 and 0.2g/L (being calculated according to juice amount).
S3. wine degree is adjusted, is rationally recycled.After 10 points drop in specific gravity, sugar addition 212g/L, so that the indigo plant after fermentation
When certain kind of berries wine alcoholic strength is that the most vigorous specific gravity of 12%VOL. fermentation declines at 10,0.2g/L (juice) inorganic nitrogen nutrient is added
Thiazote.Main fermentation temperature be no more than 20 DEG C, fermentation latter temperature can 22 DEG C keep and in due course to blueberry wine beat circulation,
Pour cap and filling CO 2.
S4. the separation of skin slag is carried out to blueberry wine wine after fermentation, and adds 60mg/L potassium metabisulfite cycle balance,
Canful storage.Bottle is filled into after then passing through lower glue, clarification, freezing, filtering.
It is well known that blueberry has significant anti-aging and antioxidation, evaluated below by way of function assessment pilot system
The anti-oxidation efficacy of product in various embodiments of the present invention and comparative example.In addition, the experiment condition list of each embodiment, thus more
The difference of each embodiment parameter setting is intuitively reacted, it is specific as shown in table 2.
The product type of the raw material of the present invention of table 1.
Parameter list in each embodiment preparation process of table 2
One, Scavenging activity on hydroxyl free radical measures
It takes the Phen solution 1ml of 0.75mmol/L in 10ml tool plug test tube, sequentially adds 2ml0.2mmol/L, pH
It is uniformly mixed for 7.5 PBS buffer solution, the ferrous sulfate of 1ml0.75mmol/L, 1ml sample solution is added, is added after mixing
The hydrogen peroxide of 1ml0.01%, with deionized water constant volume, 37 DEG C of heating water bath 60min go out in 510nm and measure its absorbance value.
The clearance rate of hydroxy radical is calculated as follows:
Clearance rate=[(A1-A0)/(A2-A0)] × 100%
Wherein, A1For absorbance when hydrogen peroxide and sample is added；A0Suction when for hydrogen peroxide is added but sample is not added
Luminosity；A2For hydrogen peroxide and the sample not absorbance of added-time.In addition, the configuration method of sample solution are as follows: take 100g respectively
Embodiment one to example IV and compare case one blueberry wine in 5 beakers, be added 100ml deionized water after in 45
DEG C microwave heating 60min obtains the required sample solution of the present invention after being cooled to room temperature.
The specific experiment data of the blueberry wine scavenging hydroxyl of each embodiment are as shown in table 3:
The clearance rate of each embodiment hydroxy radical of table 3
It can be seen that Scavenging action to hydroxyl free radical reaches as high as 93% in blueberry wine prepared by the present invention；And in comparative example
Scavenging action to hydroxyl free radical be only 50%.As it can be seen that by addition oak product and tannin substance, it will be in effective protection blueberry
Antioxidant ingredients can promote the free radical scavenging activity of blueberry wine.
Two, the measurement of DPPH clearance rate
Each 2ml of above-mentioned sample solution is taken, the DPPH solution that 2ml 0.1mmol/L is added is uniformly mixed, and is protected from light 30min
Afterwards, absorbance value A1 is measured at 217nm；Blank group replaces sample solution with DPPH, and control group is replaced with isometric distilled water
Sample solution.Clearance rate is calculated as follows:
Clearance rate=[1- (A1-A0)/A2] × 100%
Wherein, A1For the absorbance of sample sets；A0For the absorbance of blank group；A2For the absorbance of control group.
The specific experiment data of the blueberry wine DPPH clearance rate of each embodiment are as shown in table 4:
Clearance rate of each embodiment of table 4 to DPPH
It can be seen that reaching as high as 92% to the clearance rate of DPPH in blueberry wine prepared by the present invention；And comparative example
In DPPH clearance rate be only 60%.
Three, sensory evaluation
Blueberry wine after Different treatments are fermented is poured in standard items wineglass, engages the taster of profession and has abundant
4 people of winemaker of experience carries out sensory evaluation.Result is averaged after removing best result with minimum point, obtains following knot
Fruit:
The blueberry Spirit quality evaluation of 5 Different treatments of table processing
It utilizes the blueberry wine made with upper type that can solve the disadvantage that traditional handicraft, is capable of providing one kind and is able to solve indigo plant
Certain kind of berries wine in brewing process mouthfeel peracid and caused by disequilibrium zymotechnique, brewing have nutritive value and abundant mouthfeel
High-quality Fruity type blueberry wine product have very important significance.
In conjunction with attached drawing, the embodiments of the present invention are described in detail above, but the present invention is not limited to described implementations
Mode.For a person skilled in the art, in the case where not departing from the principle of the invention and spirit, to these embodiments
A variety of change, modification, replacement and modification are carried out, are still fallen in protection scope of the present invention.
Claims (4)
1. a kind of Fruity type blueberry wine zymotechnique, characterized by the following steps:
S1. blueberry is broken: after blueberry is broken, the pectase and 80-100mg/L of 80-100mg/L is added in crusher exit
Potassium metabisulfite, the compression oak bits of 2g/L are added at tank mouth, after all blueberries are broken, recycle a whole tank amount, and
0.1-0.3g/L tannin is added in cyclic process.
S2. deacidification, connects yeast: control temperature, during heating, with NaHCO3 adjust the sub- pH of blueberry juice 3.4-3.8 it
Between, temperature reaches 16 DEG C, and juice accesses the yeast of 0.19-0.21g/L and the yeast food of 0.19-0.21g/L；
S3. wine degree is adjusted, is rationally recycled: after 10 points drop in specific gravity, sugar addition 212g/L, so that the blueberry wine after fermentation
When alcoholic strength is that specific gravity declines at 10 when 12%VOL. fermentation is most vigorous, the inorganic nitrogen nutrient of 0.19-0.21g/L is added；?
Fermentation most vigorous rear specific gravity adds the tannin of 0.1-0.3g/L when declining at 20；Main fermentation temperature is no more than 20 DEG C, after fermentation
Phase temperature can keep at 22 DEG C and beat circulation to blueberry wine in due course, pour cap and filling CO 2；
S4. the separation of skin slag is carried out to blueberry wine after fermentation, and adds 60mg/L potassium metabisulfite cycle balance, canful is deposited
It puts, is filled into bottle after then passing through lower glue, clarification, freezing, filtering.
2. Fruity type blueberry wine zymotechnique according to claim 1, it is characterised in that: in step sl, pressed being added
Contracting oak adds the fresh oak of 2g/L when considering to be worth doing.
3. Fruity type blueberry wine zymotechnique according to claim 1, it is characterised in that: in step s3, using specific gravity
The specific gravity of product, then judges the pol of product by specific gravity in meter measurement fermentation process.
4. Fruity type blueberry wine zymotechnique according to claim 1, it is characterised in that: in step s 4, using potato
Albumen carries out lower glue.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110540915A (en) * | 2019-09-30 | 2019-12-06 | 中国热带农业科学院农产品加工研究所 | Red-core pitaya brandy and brewing method thereof |
| CN111793543A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | Preparation method of honey peach fruit wine with stable color |
| CN111793544A (en) * | 2020-07-22 | 2020-10-20 | 福建省农业科学院果树研究所 | Blueberry fruit wine manufacturing process capable of increasing anthocyanin content |
| CN115044440A (en) * | 2022-05-23 | 2022-09-13 | 泸州市尚美生态农业开发有限公司 | Litchi wine, preparation method and packaging bottle thereof |
-
2018
- 2018-08-03 CN CN201810878010.3A patent/CN109097220A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110540915A (en) * | 2019-09-30 | 2019-12-06 | 中国热带农业科学院农产品加工研究所 | Red-core pitaya brandy and brewing method thereof |
| CN111793543A (en) * | 2020-07-18 | 2020-10-20 | 淮阴工学院 | Preparation method of honey peach fruit wine with stable color |
| CN111793544A (en) * | 2020-07-22 | 2020-10-20 | 福建省农业科学院果树研究所 | Blueberry fruit wine manufacturing process capable of increasing anthocyanin content |
| CN115044440A (en) * | 2022-05-23 | 2022-09-13 | 泸州市尚美生态农业开发有限公司 | Litchi wine, preparation method and packaging bottle thereof |
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Application publication date: 20181228 |