CN110484396A - A kind of brewage process and formula of sealwort wine - Google Patents
A kind of brewage process and formula of sealwort wine Download PDFInfo
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- CN110484396A CN110484396A CN201910837825.1A CN201910837825A CN110484396A CN 110484396 A CN110484396 A CN 110484396A CN 201910837825 A CN201910837825 A CN 201910837825A CN 110484396 A CN110484396 A CN 110484396A
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention discloses a kind of brewage process of sealwort wine and formulas, 1) it cleans, 2) it smashes, 3) mix, 4) cook, 5) cooling, 6) it ferments, 7) it distills, the mixture that fermentation finishes is contained in distillation rice steamer, open steam valve, it is distilled, distillation obtains former wine, and the fragrance of all feed proportionings of the present invention sufficiently merges, and note is unique, aftertaste is felt well sweet tea, mellowness, the present invention thoroughly remove the technical effect of polygonatum kingianurn, PORIA from Yunnan of China hardship, fiber crops, astringent taste, and more aobvious polygonatum kingianurn, PORIA from Yunnan of China are simple and elegant fragrant and sweet.
Description
Technical field
The present invention relates to fermented glutinous rice technical field more particularly to the brewage process and formula of a kind of sealwort wine.
Background technique
Currently, being emerged one after another using the beverage wine that the various natural plants with certain health care functions are brewed as raw material, wherein
The beverage wine produced using medicine food with the rhizoma polygonati used as raw material just has as many as tens of kinds, but is nearly all using the technology road impregnated
Line is produced into alcoholic drink mixed with fruit juice, and in existing technology, current sealwort wine preparation, is all using the technique impregnated, in addition, in order to reduce
Production cost, the corn wine or wheat wine that this kind of sealwort wine all uses price less expensive impregnate, and taste and flavor is relatively poor,
The bitter of rhizoma polygonati is full of in wine, influences mouthfeel, and vinosity is boring, pleasant impression still has bitter sense.
Summary of the invention
Of the invention provides the brewage process and formula of a kind of sealwort wine.
The scheme of the invention is:
A kind of brewage process of sealwort wine, including the following steps:
1) it cleans, after being mixed after corn, wheat, buckwheat, broomcorn millet are weighed in proportion with sorghum, is completely obtained with clear water elutriation
Grain mixture takes polygonatum kingianurn to remove fibrous root and mildew and rot part, is cleaned the soil on the crust of the polygonatum kingianurn with clear water
Completely, the crust of PORIA from Yunnan of China fresh goods is pruned, for use；
2) it smashes, the polygonatum kingianurn after cleaning in step 1) is cut into bulk with PORIA from Yunnan of China fresh goods, is then charged into beating crusher
Break into granulate mixture；
3) it mixes, the grain mixture in step 1) mix stirring evenly with the granulate mixture in step 2), is obtained
Mixture；
4) it cooks, mixture is loaded into rice steamer, lid is covered on rice steamer, open steam valve, to mixed in rice steamer
It closes object to be cooked, the time cooked is 40~50min；
5) cooling, the mixture cooked is taken out, is uniformly made thinner on summer sleeping mat, makes mixture cooling down to temperature 23~25
℃；
6) it ferments, the mixture to have cooled down is contained into fermentation and is held in ware, distiller's yeast is sprinkled into the fermentation and is held in ware, is filled
Point after mixing evenly, it will be packed into fermenter equipped with the mixture of distiller's yeast, then seal, and ferment, fermentation time is 10~
15d, for the temperature of fermentation at 25~30 DEG C, air humidity is maintained at 68~75%；
7) it distills, the mixture that fermentation finishes is contained in distillation rice steamer, open steam valve, distilled, distilled
To former wine.
Corn, wheat, buckwheat, broomcorn millet, sorghum, polygonatum kingianurn and PORIA from Yunnan of China in the step 1) as a preferred technical solution,
Feed ratio between fresh goods is 6:1:1:1:1:2:1.
The rice steamer is that aluminum rice steamer or wooden rice steamer are one such as a preferred technical solution,.
Cooking the time in the step 4) as a preferred technical solution, is 45min.
Cooling down uses Temperature fall cooling and fan quenching in the step 5) as a preferred technical solution,
It is one such.
The feed ratio of distiller's yeast and mixture is 1:100 in the step 6) as a preferred technical solution,.
As a preferred technical solution, further include step 8) storage, pours into terrine after the former wine of step 7) is carried out cooling
In, terrine mouth is covered with wooden cover and burlap and is covered, is placed on shady and cool storage indoor storage, storage after the terrine sealing equipped with former wine
Time >=6 month；
9) it blends, by former wine export is blent with distilled water in the terrine of storage time >=6 month in storeroom in step 8),
To blend out the product wine of 0.1~99.99%vol.
The present invention also provides a kind of formula of sealwort wine, the raw material of following parts by weight is made:
The raw material including following parts by weight is made as a preferred technical solution:
By adopting the above-described technical solution, the brewage process and formula of a kind of sealwort wine, 1) cleaning, by corn, wheat,
After buckwheat, broomcorn millet mix after weighing in proportion with sorghum, grain mixture completely is obtained with clear water elutriation, polygonatum kingianurn is taken to remove fibrous root
With mildew and rot part, the soil on the crust of the polygonatum kingianurn is cleaned up with clear water, the crust of PORIA from Yunnan of China fresh goods is pruned,
For use；2) it smashes, the polygonatum kingianurn after cleaning in step 1) is cut into bulk with PORIA from Yunnan of China fresh goods, is then charged into beating crusher and breaks into
Granulate mixture；3) it mixes, the grain mixture in step 1) mix stirring evenly with the granulate mixture in step 2), is obtained
To mixture；4) it cooks, mixture is loaded into rice steamer, lid is covered on rice steamer, open steam valve, to mixed in rice steamer
It closes object to be cooked, the time cooked is 40~50min；5) cooling, the mixture cooked is taken out, is uniformly made thinner on summer sleeping mat,
Make mixture cooling down to 23~25 DEG C of temperature；6) it ferments, the mixture to have cooled down is contained into fermentation and is held in ware, by distiller's yeast
It is sprinkled into the fermentation to hold in ware, after stirring, the mixture equipped with distiller's yeast is packed into fermenter, is then sealed,
It ferments, fermentation time is 10~15d, and for the temperature of fermentation at 25~30 DEG C, air humidity is maintained at 68~75%；7) it steams
It evaporates, the mixture that fermentation finishes is contained in distillation rice steamer, open steam valve, distilled, distillation obtains former wine.
Advantages of the present invention:
Polygonatum kingianurn, PORIA from Yunnan of China and corn, wheat, buckwheat, broomcorn millet, sorghum are made using present invention process, all feed proportionings
Fragrance sufficiently merge, note is unique, and aftertaste is felt well sweet tea, mellowness, in the prior art other techniques, for example is impregnated, and just will form Yunnan
Rhizoma polygonati, the fragrance of PORIA from Yunnan of China original plant are prominent, and the situation that the smell of five kinds of grains is faint, thus cause fragrance not mellow, mouth
It is poor to feel, and therefore, the present invention realizes that respectively exclusive smell, odor type merge simultaneously completely by polygonatum kingianurn, PORIA from Yunnan of China and five kinds of grains
The technical effect of organic unity.
Polysaccharide a variety of in polygonatum kingianurn, PORIA from Yunnan of China are maximumlly on the one hand dissolved release through the invention, on the other hand,
The bitter taste of numb taste and PORIA from Yunnan of China in polygonatum kingianurn mucus is thoroughly isolated and is sublated, and keeps the sealwort wine mouthfeel brewed fragrant and sweet, aftertaste
It is long, numb taste, the bitter taste having in traditional sealwort wine are thoroughly eliminated, having a greatly reduced quality in mouthfeel is avoided, consumer is allowed to exist
Sense of discomfort when drinking is eliminated, and therefore, the present invention has the technical effect for thoroughly removing polygonatum kingianurn, PORIA from Yunnan of China hardship, fiber crops, astringent taste,
The simple and elegant fragrant and sweet effect of more aobvious polygonatum kingianurn, PORIA from Yunnan of China.
Specific embodiment
In order to make up the above deficiency, the present invention provides a kind of brewage process of sealwort wine and formula to solve above-mentioned background
The problems in technology.
A kind of brewage process of sealwort wine, including the following steps:
1) it cleans, after being mixed after corn, wheat, buckwheat, broomcorn millet are weighed in proportion with sorghum, is completely obtained with clear water elutriation
Grain mixture takes polygonatum kingianurn to remove fibrous root and mildew and rot part, is cleaned the soil on the crust of the polygonatum kingianurn with clear water
Completely, the crust of PORIA from Yunnan of China fresh goods is pruned, for use；
2) it smashes, the polygonatum kingianurn after cleaning in step 1) is cut into bulk with PORIA from Yunnan of China fresh goods, is then charged into beating crusher
Break into granulate mixture；
3) it mixes, the grain mixture in step 1) mix stirring evenly with the granulate mixture in step 2), is obtained
Mixture；
4) it cooks, mixture is loaded into rice steamer, lid is covered on rice steamer, open steam valve, to mixed in rice steamer
It closes object to be cooked, the time cooked is 40~50min；
5) cooling, the mixture cooked is taken out, is uniformly made thinner on summer sleeping mat, makes mixture cooling down to temperature 23~25
℃；
6) it ferments, the mixture to have cooled down is contained into fermentation and is held in ware, distiller's yeast is sprinkled into the fermentation and is held in ware, is filled
Point after mixing evenly, it will be packed into fermenter equipped with the mixture of distiller's yeast, then seal, and ferment, fermentation time is 10~
15d, for the temperature of fermentation at 25~30 DEG C, air humidity is maintained at 68~75%；
7) it distills, the mixture that fermentation finishes is contained in distillation rice steamer, open steam valve, distilled, distilled
To former wine.
Feed ratio in the step 1) between corn, wheat, buckwheat, broomcorn millet, sorghum, polygonatum kingianurn and PORIA from Yunnan of China fresh goods is 6:
1:1:1:1:2:1.
The rice steamer is that aluminum rice steamer or wooden rice steamer are one such.
It is 45min that the time is cooked in the step 4).
Cooling down is one such with fan quenching using Temperature fall cooling in the step 5).
The feed ratio of distiller's yeast and mixture is 1:100 in the step 6).
Further include step 8) storage, poured into terrine after the former wine of step 7) is carried out cooling, will be made pottery with wooden cover and burlap
Tank mouth covers lid, is placed on shady and cool storage indoor storage, storage time >=6 month after the terrine sealing equipped with former wine；
9) it blends, by former wine export is blent with distilled water in the terrine of storage time >=6 month in storeroom in step 8),
To blend out the product wine of 0.1~99.99%vol.
The present invention also provides a kind of formula of sealwort wine, the raw material of following parts by weight is made:
Raw material including following parts by weight is made:
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1:
1) it cleans, by the corn of 30% parts by weight, the wheat of 5% parts by weight, buckwheat of 5% parts by weight, 5% parts by weight
After being mixed after broomcorn millet and the weighing of the sorghum of 5% parts by weight, grain mixture completely is obtained with clear water elutriation, takes the Yunnan of 10% parts by weight
Rhizoma polygonati removes fibrous root and mildew and rot part, is cleaned up the soil on the crust of the polygonatum kingianurn with clear water, by 5% parts by weight
The crust of PORIA from Yunnan of China fresh goods prune, for use；
2) it smashes, the polygonatum kingianurn after cleaning in step 1) is cut into bulk with PORIA from Yunnan of China fresh goods, is then charged into beating crusher
Break into granulate mixture；
3) it mixes, the grain mixture in step 1) mix stirring evenly with the granulate mixture in step 2), is obtained
Mixture；
4) it cooks, mixture is loaded into aluminum rice steamer, lid is covered on aluminum rice steamer, steam valve is opened, to aluminium
Mixture in rice steamer processed is cooked, and the time cooked is 40min；
5) cooling, the mixture cooked is taken out, is uniformly made thinner on summer sleeping mat, makes mixture cooling down to 23 DEG C of temperature；
6) it ferments, the mixture to have cooled down is contained into fermentation and is held in ware, distiller's yeast is sprinkled into the fermentation and is held in ware, is filled
Point after mixing evenly, it will be packed into fermenter equipped with the mixture of distiller's yeast, then seal, and ferment, fermentation time is 10~
15d, for the temperature of fermentation at 25~30 DEG C, air humidity is maintained at 68~75%；
7) it distills, the mixture that fermentation finishes is contained in distillation rice steamer, open steam valve, distilled, distilled
To former wine.
Cooling down is one such with fan quenching using Temperature fall cooling in the step 5).
The feed ratio of distiller's yeast and mixture is 1:100 in the step 6).
Further include step 8) storage, poured into terrine after the former wine of step 7) is carried out cooling, will be made pottery with wooden cover and burlap
Tank mouth covers lid, is placed on shady and cool storage indoor storage, storage time >=6 month after the terrine sealing equipped with former wine；
9) it blends, by former wine export is blent with distilled water in the terrine of storage time >=6 month in storeroom in step 8),
To blend out the product wine of 0.1~99.99%vol.
Embodiment 2:
1) it cleans, by the corn of 90% parts by weight, the wheat of 15% parts by weight, buckwheat of 15% parts by weight, 15% weight
After being mixed after the broomcorn millet of part and the sorghum weighing of 15% parts by weight, grain mixture completely is obtained with clear water elutriation, takes 30% weight
The polygonatum kingianurn of part removes fibrous root and mildew and rot part, is cleaned up the soil on the crust of the polygonatum kingianurn with clear water, will
The crust of the PORIA from Yunnan of China fresh goods of 15% parts by weight is pruned, for use；
2) it smashes, the polygonatum kingianurn after cleaning in step 1) is cut into bulk with PORIA from Yunnan of China fresh goods, is then charged into beating crusher
Break into granulate mixture；
3) it mixes, the grain mixture in step 1) mix stirring evenly with the granulate mixture in step 2), is obtained
Mixture；
4) it cooks, mixture is loaded into wooden rice steamer, lid is covered on wooden rice steamer, steam valve is opened, to wood
Mixture in rice steamer processed is cooked, and the time cooked is 50min；
5) cooling, the mixture cooked is taken out, is uniformly made thinner on summer sleeping mat, makes mixture cooling down to 25 DEG C of temperature；
6) it ferments, the mixture to have cooled down is contained into fermentation and is held in ware, distiller's yeast is sprinkled into the fermentation and is held in ware, is filled
Point after mixing evenly, it will be packed into fermenter equipped with the mixture of distiller's yeast, then seal, and ferment, fermentation time is 10~
15d, for the temperature of fermentation at 25~30 DEG C, air humidity is maintained at 68~75%；
7) it distills, the mixture that fermentation finishes is contained in distillation rice steamer, open steam valve, distilled, distilled
To former wine.
Cooling down is one such with fan quenching using Temperature fall cooling in the step 5).
The feed ratio of distiller's yeast and mixture is 1:100 in the step 6).
Further include step 8) storage, poured into terrine after the former wine of step 7) is carried out cooling, will be made pottery with wooden cover and burlap
Tank mouth covers lid, is placed on shady and cool storage indoor storage, storage time >=6 month after the terrine sealing equipped with former wine；
9) it blends, by former wine export is blent with distilled water in the terrine of storage time >=6 month in storeroom in step 8),
To blend out the product wine of 0.1~99.99%vol.
Embodiment 3:
1) it cleans, by the corn of 60% parts by weight, the wheat of 10% parts by weight, buckwheat of 10% parts by weight, 10% weight
After being mixed after the broomcorn millet of part and the sorghum weighing of 10% parts by weight, grain mixture completely is obtained with clear water elutriation, takes 20% weight
The polygonatum kingianurn of part removes fibrous root and mildew and rot part, is cleaned up the soil on the crust of the polygonatum kingianurn with clear water, will
The crust of the PORIA from Yunnan of China fresh goods of 10% parts by weight is pruned, for use；
2) it smashes, the polygonatum kingianurn after cleaning in step 1) is cut into bulk with PORIA from Yunnan of China fresh goods, is then charged into beating crusher
Break into granulate mixture；
3) it mixes, the grain mixture in step 1) mix stirring evenly with the granulate mixture in step 2), is obtained
Mixture；
4) it cooks, mixture is loaded into rice steamer, lid is covered on rice steamer, open steam valve, to mixed in rice steamer
It closes object to be cooked, the time cooked is 45min；
5) cooling, the mixture cooked is taken out, is uniformly made thinner on summer sleeping mat, makes mixture cooling down to 25 DEG C of temperature；
6) it ferments, the mixture to have cooled down is contained into fermentation and is held in ware, distiller's yeast is sprinkled into the fermentation and is held in ware, is filled
Point after mixing evenly, it will be packed into fermenter equipped with the mixture of distiller's yeast, then seal, and ferment, fermentation time is 10~
15d, for the temperature of fermentation at 25~30 DEG C, air humidity is maintained at 68~75%；
7) it distills, the mixture that fermentation finishes is contained in distillation rice steamer, open steam valve, distilled, distilled
To former wine.
The rice steamer is that aluminum rice steamer or wooden rice steamer are one such.
Cooling down is one such with fan quenching using Temperature fall cooling in the step 5).
The feed ratio of distiller's yeast and mixture is 1:100 in the step 6).
Further include step 8) storage, poured into terrine after the former wine of step 7) is carried out cooling, will be made pottery with wooden cover and burlap
Tank mouth covers lid, is placed on shady and cool storage indoor storage, storage time >=6 month after the terrine sealing equipped with former wine；
9) it blends, by former wine export is blent with distilled water in the terrine of storage time >=6 month in storeroom in step 8),
To blend out the product wine of 0.1~99.99%vol.
In conclusion product wine made of embodiment 3 is tasted to 30 personnel that drink, 1 people indicates general, and 3 people indicate
Good, 26 people indicate mellow in taste, and Hui Tian is asked whether to feel numb, puckery, bitter, be indicated in 30 personnel that drink given in drink
Numb, puckery, bitter feeling is not experienced.
The above shows and describes the basic principle, main features and advantages of the invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent circle.
Claims (9)
1. a kind of brewage process of sealwort wine, characterized in that it comprises the following steps:
1) it cleans, after being mixed after corn, wheat, buckwheat, broomcorn millet are weighed in proportion with sorghum, is eluriated with clear water and completely obtain grain
Mixture takes polygonatum kingianurn to remove fibrous root and mildew and rot part, is cleaned up the soil on the crust of the polygonatum kingianurn with clear water,
The crust of PORIA from Yunnan of China fresh goods is pruned, for use；
2) it smashes, the polygonatum kingianurn after cleaning in step 1) is cut into bulk with PORIA from Yunnan of China fresh goods, is then charged into beating crusher and breaks into
Granulate mixture；
3) it mixes, the grain mixture in step 1) mix stirring evenly with the granulate mixture in step 2), is mixed
Object；
4) it cooks, mixture is loaded into rice steamer, lid is covered on rice steamer, steam valve is opened, to the mixture in rice steamer
It is cooked, the time cooked is 40~50min；
5) cooling, the mixture cooked is taken out, is uniformly made thinner on summer sleeping mat, makes mixture cooling down to 23~25 DEG C of temperature；
6) it ferments, the mixture to have cooled down is contained into fermentation and is held in ware, distiller's yeast is sprinkled into the fermentation and is held in ware, is sufficiently stirred
After mixing uniformly, the mixture equipped with distiller's yeast being packed into fermenter, then seals, ferments, fermentation time is 10~15d,
For the temperature of fermentation at 25~30 DEG C, air humidity is maintained at 68~75%；
7) it distills, the mixture that fermentation finishes is contained in distillation rice steamer, open steam valve, distilled, distillation obtains original
Wine.
2. a kind of brewage process of sealwort wine as described in claim 1, it is characterised in that: corn in the step 1), wheat,
Feed ratio between buckwheat, broomcorn millet, sorghum, polygonatum kingianurn and PORIA from Yunnan of China fresh goods is 6:1:1:1:1:2:1.
3. a kind of brewage process of sealwort wine as described in claim 1, it is characterised in that: the rice steamer is aluminum rice steamer or wood
Rice steamer processed is one such.
4. a kind of brewage process of sealwort wine as described in claim 1, it is characterised in that: cooking the time in the step 4) is
45min。
5. a kind of brewage process of sealwort wine as described in claim 1, it is characterised in that: cooling down is adopted in the step 5)
It is one such with fan quenching with Temperature fall cooling.
6. a kind of brewage process of sealwort wine as described in claim 1, it is characterised in that: in the step 6) distiller's yeast with mix
The feed ratio of object is 1:100.
7. a kind of brewage process of sealwort wine as described in claim 1, it is characterised in that: further include step 8) storage, will walk
Rapid former wine 7) is poured into terrine after carrying out cooling, is covered terrine mouth with wooden cover and burlap and is covered, after the terrine sealing equipped with former wine
It is placed on shady and cool storage indoor storage, storage time >=6 month；
9) it blends, by former wine export is blent with distilled water in the terrine of storage time >=6 month in storeroom in step 8), thus
Blend out the product wine of 0.1~99.99%vol.
8. a kind of formula of sealwort wine as described in claim 1, which is characterized in that the raw material including following parts by weight is made:
9. a kind of formula of sealwort wine as described in claim 1, which is characterized in that the raw material including following parts by weight is made:
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114075497A (en) * | 2021-12-15 | 2022-02-22 | 台州学院 | Polygonatum sibiricum wine |
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| CN106939269A (en) * | 2016-01-01 | 2017-07-11 | 陈野 | A kind of local flavor wine and its brewing method |
| CN108913451A (en) * | 2018-07-31 | 2018-11-30 | 云南省红河热带农业科学研究所 | The brew method of rhizoma polygonati corn wine |
| CN109694800A (en) * | 2019-01-11 | 2019-04-30 | 贵州天泷集团投资开发有限公司 | A kind of Rosa roxburghii Tratt sorghum wheat wine and preparation method thereof |
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2019
- 2019-09-05 CN CN201910837825.1A patent/CN110484396A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103058A (en) * | 2012-12-24 | 2013-05-15 | 陈昌贵 | Brewing technology of health-preserving dewy wine |
| CN106939269A (en) * | 2016-01-01 | 2017-07-11 | 陈野 | A kind of local flavor wine and its brewing method |
| CN106398996A (en) * | 2016-12-13 | 2017-02-15 | 福州峰景生物科技有限公司 | Brewing method for Polygonatum cyrtonema health wine |
| CN108913451A (en) * | 2018-07-31 | 2018-11-30 | 云南省红河热带农业科学研究所 | The brew method of rhizoma polygonati corn wine |
| CN109694800A (en) * | 2019-01-11 | 2019-04-30 | 贵州天泷集团投资开发有限公司 | A kind of Rosa roxburghii Tratt sorghum wheat wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114075497A (en) * | 2021-12-15 | 2022-02-22 | 台州学院 | Polygonatum sibiricum wine |
| WO2023108683A1 (en) * | 2021-12-15 | 2023-06-22 | 台州学院 | Rhizome of fragrant solomonseal wine |
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