CN111647474A - Method for making fresh pink wine by blending rose fragrance and mulberry leaf flavour vitamin E - Google Patents
Method for making fresh pink wine by blending rose fragrance and mulberry leaf flavour vitamin E Download PDFInfo
- Publication number
- CN111647474A CN111647474A CN202010684903.1A CN202010684903A CN111647474A CN 111647474 A CN111647474 A CN 111647474A CN 202010684903 A CN202010684903 A CN 202010684903A CN 111647474 A CN111647474 A CN 111647474A
- Authority
- CN
- China
- Prior art keywords
- wine
- rose fragrance
- carbon dioxide
- mulberry leaf
- mixing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
A method for brewing fresh pink wine with rose fragrance and mulberry wader includes such steps as proportionally mixing rose fragrance with mulberry wader, loading the mulberry wader in pot, adding rose fragrance in fermenting pot, immersing in natural carbon dioxide, removing stalks, breaking, immersing at 0 deg.C for 12 hr, separating peel and dregs, clarifying, fermenting in alcohol, transferring to pot, terminating fermentation, storing raw wine, adding gum, freezing, filtering, stability test, filtering and bottling, the wine is light, smooth, balanced and refreshing in taste and pleasant and lasting in aftertaste.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to a brewing process for brewing fresh pink wine by mixing rose fragrance and mulberry leaf flavour vitamin E.
Background
The rose fragrance (vitas vinifera L.CV, Muscat Hamburg) is a famous fresh food, juice and wine dual-purpose variety, has high sugar content, good coloring and muskiness taste, and is a grape variety popular among the public. The grape wine has unique fragrance and fresh taste, and is very suitable for brewing fresh grape wine. The rose aroma is mainly used for brewing dry white and semi-dry white traditionally, the rose aroma is used for brewing less pink wine, the reason is that the problems of poor aroma intensity, single aroma, weak wine body, light color and the like generally exist, the rose aroma acidity is low, and the pink wine brewed by the rose aroma alone is easy to oxidize and has short drinking time.
Sangiovese belongs to the grape variety of wine brewing, and is the red grape variety with the widest Italian planting area. The grape color is purple red, and the acidity is 6.8mg/L and medium. The wine brewed by the mulberry leaf-tenderizer has the fragrance of plums and cherries, fresh and full soil fragrance, light wine body and smooth mouth.
The traditional brewing process of pink wine is divided into two types. A method for preparing pink wine comprises removing stalks from raw materials for brewing red wine, crushing, soaking with skin before alcoholic fermentation for a short time, separating grape juice from skin and residue after color, fragrance and taste meet requirements, and alcoholic fermenting clear juice to obtain pink wine base. And the other method is that firstly, the dry white wine is brewed by the grape with the red skin white juice, and the red wine brewed by the same variety or different varieties is added according to a certain proportion when the wine is fermented out of the tank, and the pink wine is obtained by uniformly mixing.
Carbon dioxide infusion brewing is a typical process for brewing fresh wine, and the most representative product is new wine in the production area of bohlai, france. The wine fermented by carbon dioxide impregnation has unique taste and fragrance characteristics, and is soft in taste and rich in fragrance. The carbon dioxide soaking fermentation method has short production period and fast enterprise capital turnover. At present, the process is not widely applied in China, is mainly applied to brewing of dry white wine, is reported to brew pink wine, is applied to the same grape variety and is manually added with carbon dioxide for impregnation, and is not reported to be applied to mixed brewing of the grape variety and natural carbon dioxide impregnation which is impregnated by carbon dioxide generated by fermentation.
The infusion is a key process for brewing the wine, and has different requirements for controlling the extraction amount of aromatic substances, anthocyanin, tannin and the like in the wine. Brewing fresh pink wine requires more aromatic substances, moderate anthocyanin and lower tannin. The low-temperature dipping can effectively meet the requirements, and the quality of the fresh pink wine can be effectively improved. At present, the temperature in the practical application of the low-temperature impregnation process is generally controlled to be different from 6 to 20 ℃, the impregnation time is 8 to 72 hours, and the impregnation is not reported in a 0 ℃ semi-frozen state.
Disclosure of Invention
In order to overcome the defects of poor aroma, single aroma, weak wine body, light color, easy oxidation, short drinking period and the like of the traditional process for brewing the pink wine by rose aroma, mulberry leaf and vitamin E according to the weight ratio of 4:1, and the fresh pink wine brewed by the method of natural carbon dioxide impregnation, low-temperature impregnation at 0 ℃ for 12 hours and the like is realized by the preparation methods of mixing the rose aroma and the mulberry leaf and vitamin E according to the weight ratio of 4:1, and the fresh pink wine is in a rosy color, rich and pleasant in fruit aroma, emits rose violet and fresh soil aroma, is light in wine body, smooth and balanced in taste, and has pleasant and durable aftertaste.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a method for making a fresh pink wine by mixing rose essence and mulberry leaf jelly comprises the following steps:
picking and sorting grapes: the grapes with good maturity and quality are picked manually, and manual sorting is carried out, so that the quality of the raw materials is guaranteed. Preparing two varieties of rose essence and mulberry balsamiferous cotton according to the optimal proportion of 4:1 by weight;
step two, putting the two varieties into a tank for mixing: firstly, 20% of mulberry leaf tulbaghia plug is subjected to stem removal and crushing, meanwhile, 60mg/L of sulfur dioxide is added, and commercial saccharomyces cerevisiae CY3079200mg/L is added and thrown into a pot bottom. This serves two purposes: firstly, the high sugar degree of the mulberry uviol plug is easy to quickly start alcohol fermentation, so that carbon dioxide is generated, and then the tank is quickly filled with the carbon dioxide; the second is the mulberry leaf jelly belongs to red grape varieties, the contents of components such as pigments, phenolic substances, tannin and the like are high, the mulberry leaf jelly is crushed and is soaked in carbon dioxide, the extraction amount of the nutrients such as the pigments, the phenolic substances, the tannin and the like in the grape mash can be effectively increased, and the quality of the brewed grape wine is further improved. Then putting 80% of the rose fragrance whole spike into a fermentation tank, and simultaneously adding 60mg/L of sulfur dioxide;
step three, natural carbon dioxide impregnation: after the stem removal and crushing of the mulberry leaf, the temperature of the grape juice is about 22 ℃, the sugar degree of the grape juice is 220g/L, and the conditions are favorable for quick start of fermentation. The fermentation tank is sealed after the rose essence is added, the pressure of carbon dioxide in the tank can reach 0.15MPa after 3 days of fermentation, the fermentation of the mulberry wadding is gradually slowed down under the action of the carbon dioxide at the moment, the pressure of the carbon dioxide in the tank is slowly increased, the impregnation temperature is controlled at 20 ℃, the carbon dioxide is impregnated for 7 days, and finally the pressure of the carbon dioxide in the tank reaches 0.2 MPa. The carbon dioxide used in the process is generated by natural fermentation, so that the influence of industrial carbon dioxide on wine is avoided. Through comparative analysis, the wine brewed under the soaking condition has full and unique fragrance, soft and fresh wine body and optimal quality;
step four, discharging from the tank, removing stems and crushing: taking the raw materials soaked by the carbon dioxide out of the tank, removing stems, crushing, and adding 40mg/L pectinase;
step five, low-temperature dipping at 0 ℃ for 12 hours: the impregnation is an important means for leaching aroma components such as phenols and terpenes in the grape skin and seeds into the grape pulp. After carbon dioxide soaking is finished, stem removing and crushing the grape mash, adding 40mg/L of pectinase, uniformly circulating through a screw pump, quickly cooling the grape juice to 0 ℃, keeping the temperature for 12 hours, and soaking. The grape juice is in semi-frozen state, which can effectively improve the permeability of grape berry cell membrane, inhibit the activity of polyphenol oxidase, and effectively improve the extraction amount of aroma components such as phenols and terpenes, thereby improving the aroma intensity of the wine. Meanwhile, the state can effectively reduce the leaching of macromolecular tannin, increase the leaching amount of the micromolecular tannin, and make the brewed wine more delicate and softer.
Step six, skin and slag separation: the grape mash after low-temperature extraction is heated to 8 ℃ and kept for 24 hours, the separated self-flowing juice enters the next procedure, and the squeezed juice is treated separately;
step seven, low-temperature clarification: clarifying grape juice at 6-8 deg.C for 48 hr to obtain clarified grape juice;
step eight, alcoholic fermentation: calculating the amount of sugar required to be added according to the sugar content of the grape and the target alcohol content of 13.0% (V/V), and the alcohol content of 17g/L converted into 1% (V/V), adding commercial Saccharomyces cerevisiae CY3079 according to the amount of 100mg/L, fermenting at low temperature, and keeping the temperature at 14-16 ℃;
and step nine, transferring the tank, and stopping fermentation: when the residual sugar content is less than 4g/L, adjusting the content of free sulfur dioxide to 40mg/L to terminate fermentation to obtain wine base;
step ten, raw wine storage: storing in a full tank, and keeping free sulfur dioxide 35-40 mg/L;
step eleven, gluing, freezing, filtering and testing stability: performing gelatin-adding treatment on the wine base, namely using bentonite as a gelatin-adding material, wherein the using amount is 800mg/L, freezing and filtering, and obtaining the wine base which can be filled after passing a stability test;
step twelve, filtering and bottling: filtering the raw wine qualified in the stability test by a 0.45-micrometer membrane, and filling to obtain a fresh pink wine finished product;
the invention has the beneficial effects that: solves the problems of poor aroma, single aroma, weak wine body, light color, easy oxidation, short drinking period and the like commonly existing in the traditional process for brewing the pink wine by rose fragrance. Greatly improves the quality of the rose pink wine. The finally brewed fresh pink wine has the advantages of rosy color, rich and pleasant fruit flavor, rose violet and fresh soil fragrance, light wine body, smooth, balanced and fresh taste and pleasant and lasting aftertaste. The fact proves that the process is a feasible and excellent process capable of improving the quality of the rose pink wine.
Drawings
The figure is a flow chart of the brewing process of the invention.
Detailed Description
Brewing was carried out according to the brewing process shown in figure 1.
The rose fragrance planted in the Huizhou Wangzhuang of the region of the Delzhou Ling city is selected, the quality of the planted rose fragrance is high, the sugar content can reach more than 180g/L, and the acidity is 3.6 g/L. The mulberry Jiaojiao Vietui planted in the Oldman chateau grape base is selected, the variety has good performance, the color is purple red, the sugar degree can reach 220g/L, and the acidity is 6.8 g/L.
The method comprises the steps of removing mildewed and damaged grape berries, rotten leaves, impurities and the like from grape raw materials after harvesting, carrying out stem removal and crushing on 20% of mulberry leaf jelly raw materials in the tank, putting the mulberry leaf jelly raw materials into the tank bottom, adding 60mg/L of sulfur dioxide, adding CY3079200mg/L of commercial saccharomyces cerevisiae, putting the rest 80% of rose fragrance raw materials into a fermentation tank, adding sulfur dioxide while feeding, wherein the adding proportion is 60mg/L, and sealing the fermentation tank after the completion of the filling.
At the moment, the moroxydine starts to carry out alcohol fermentation, the pressure of carbon dioxide in the tank starts to rise, the pressure in the tank reaches 0.15MPa after 3 days of fermentation, the impregnation stage is carried out at the moment, the temperature is kept at 20 ℃, the impregnation is carried out for 7 days, the temperature and the pressure in the tank are monitored at any time, and the pressure value is about 0.2MPa when the impregnation is finished.
Taking out the carbon dioxide soaked raw materials from a tank, removing stalks, crushing, adding LALLZYME EX pectinase 40mg/L from French LALLEMAND company, circulating uniformly, cooling to 0 deg.C, and soaking at low temperature for 12 hr.
And (3) returning the grape mash after low-temperature immersion to above 8 ℃, keeping for 24 hours, separating the free-flowing juice, and entering the next working procedure, wherein the squeezed juice is treated additionally.
Clarifying the self-flowing juice at low temperature, standing at 6-8 deg.C for 48 hr, and separating the clear juice from the bottom precipitate.
Naturally heating grape juice to 15 ℃, calculating the amount of white granulated sugar to be added according to the sugar content of grapes and the target alcohol content of 13.0% (V/V), converting 17g/L into 1% (V/V) alcohol content, adding after completely dissolving, recycling uniformly, adding Saccharomyces cerevisiae CY 3079100 mg/L of French LALLEMAND company, performing alcohol fermentation, controlling the temperature at 14-16 ℃, fermenting for about 20 days, and monitoring fermentation indexes to ensure normal operation.
When the residual sugar is less than 4g/L, separating and transferring the fermented product to another tank, and adjusting the content of free sulfur dioxide to 40mg/L to obtain the wine base.
Carrying out physical and chemical analysis on the grape wine base, adjusting the concentration value of free sulfur dioxide to be 35-40mg/L, keeping the concentration, sealing and storing the grape wine base in a full tank, detecting the contents of sulfur dioxide and volatile acid in the storage process, and carrying out corresponding adjustment in time.
The unblended wine is processed by gelatinizing with KS-bent V bentonite produced by Laviosa Italy at an amount of 800mg/L, and the gelatinized sake is filtered with diatomite and stored. Freezing the wine base, keeping the freezing temperature for 7-10 days, filtering and storing with diatomite after the cold stability test is qualified, and performing heat stability and protein stability tests to obtain the wine base which can be filled after the stability test is qualified.
Filtering the wine with a 0.45 mu m membrane, and bottling to obtain a fresh pink wine finished product.
Claims (5)
1. A process for brewing fresh pink wine from rose fragrance and mulberry leaf includes picking grape, sorting, mixing two varieties in cans, immersing in natural carbon dioxide, taking out of cans, removing stalks, breaking, low-temp immersing, separating peel and dregs, clarifying at low temp, fermenting in alcohol, turning cans, stopping fermentation, storing raw wine, adding gum, freezing, filtering, stability test, filtering and bottling, and features that the two varieties of rose fragrance and mulberry leaf are mixed in cans, immersed in natural carbon dioxide, and immersed at 0 deg.C for 12 hr.
2. The manufacturing method of the process for brewing the fresh pink wine by mixing the rose fragrance and the mulberry leaf flavour according to the claim 1, wherein the rose fragrance and the mulberry leaf flavour are brewed by mixing according to the weight ratio of 4: 1.
3. The method for making the fresh pink wine by mixing the rose fragrance and the moroxydine according to claim 1, wherein the step of mixing the rose fragrance and the moroxydine in a tank is to perform the steps of removing stems and crushing 20% of the moroxydine, adding 60mg/L of sulfur dioxide, adding the commercial saccharomyces cerevisiae CY3079200mg/L, putting the mixture into the tank bottom, putting 80% of the whole rose fragrance into a fermentation tank, and adding 60mg/L of sulfur dioxide.
4. The method for making the fresh pink wine by mixing rose essence and the moroxydine according to the claim 1, wherein the natural carbon dioxide impregnation is carried out by carbon dioxide generated by moroxydine fermentation.
5. The method for making the fresh pink wine by mixing rose fragrance and mulberry leaf flavour according to claim 1, wherein the low-temperature soaking at 0 ℃ for 12 hours is that after the carbon dioxide soaking is finished, the grape mash is subjected to stem removal and crushing, at the same time, 40mg/L of pectinase is added, the grape juice is uniformly circulated by a screw pump, and the temperature of the grape juice is rapidly reduced to 0 ℃ and is kept for 12 hours for soaking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010684903.1A CN111647474B (en) | 2020-07-16 | 2020-07-16 | Manufacturing method of process for brewing fresh pink wine by mixing rose fragrance and Sang Jiaowei plug |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010684903.1A CN111647474B (en) | 2020-07-16 | 2020-07-16 | Manufacturing method of process for brewing fresh pink wine by mixing rose fragrance and Sang Jiaowei plug |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111647474A true CN111647474A (en) | 2020-09-11 |
| CN111647474B CN111647474B (en) | 2023-04-28 |
Family
ID=72351630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010684903.1A Active CN111647474B (en) | 2020-07-16 | 2020-07-16 | Manufacturing method of process for brewing fresh pink wine by mixing rose fragrance and Sang Jiaowei plug |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111647474B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112280629A (en) * | 2020-11-27 | 2021-01-29 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of pink wine |
| CN115678703A (en) * | 2022-12-14 | 2023-02-03 | 福建蓝家渡酒庄有限公司 | Brewing method of pink wine |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102115704A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Brewing technology of cherry wine |
| CN103451056A (en) * | 2013-09-18 | 2013-12-18 | 山西戎子酒庄有限公司 | Brewing process for pink wine |
| CN105462740A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type sweet le vin blanc |
| CN106635593A (en) * | 2016-11-14 | 2017-05-10 | 烟台张裕集团有限公司 | Production method of gas-added fruit-flavored grape syrup wine |
| CN106987490A (en) * | 2017-06-06 | 2017-07-28 | 天津市设施农业研究所 | The brewing method and purposes of a kind of fresh type rose fragrant pink wine |
| CN107099409A (en) * | 2017-07-05 | 2017-08-29 | 宁夏立兰酒庄有限公司 | The method that carbon dioxide low temperature dipping makes grape wine |
| CN107365655A (en) * | 2017-07-28 | 2017-11-21 | 河北科技师范学院 | A kind of method that apple mixes juice fermented soy dry type fermented wine |
| CN107828577A (en) * | 2017-12-07 | 2018-03-23 | 甘肃农业大学 | A kind of brewing method of the low alcohol pink wine of sweet tea type |
| CN109401878A (en) * | 2019-01-21 | 2019-03-01 | 中粮长城葡萄酒（蓬莱）有限公司 | A kind of brewing method of the submissive type claret of fruity |
| CN110257202A (en) * | 2019-07-16 | 2019-09-20 | 山东省葡萄研究院 | A kind of mixed wine type grape wine and preparation method thereof |
| CN110452794A (en) * | 2019-09-12 | 2019-11-15 | 青岛华东葡萄酿酒有限公司 | A kind of dry white wine and its flavouring brewing method |
-
2020
- 2020-07-16 CN CN202010684903.1A patent/CN111647474B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102115704A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Brewing technology of cherry wine |
| CN103451056A (en) * | 2013-09-18 | 2013-12-18 | 山西戎子酒庄有限公司 | Brewing process for pink wine |
| CN105462740A (en) * | 2016-01-08 | 2016-04-06 | 西北农林科技大学 | Production method for muscat type sweet le vin blanc |
| CN106635593A (en) * | 2016-11-14 | 2017-05-10 | 烟台张裕集团有限公司 | Production method of gas-added fruit-flavored grape syrup wine |
| CN106987490A (en) * | 2017-06-06 | 2017-07-28 | 天津市设施农业研究所 | The brewing method and purposes of a kind of fresh type rose fragrant pink wine |
| CN107099409A (en) * | 2017-07-05 | 2017-08-29 | 宁夏立兰酒庄有限公司 | The method that carbon dioxide low temperature dipping makes grape wine |
| CN107365655A (en) * | 2017-07-28 | 2017-11-21 | 河北科技师范学院 | A kind of method that apple mixes juice fermented soy dry type fermented wine |
| CN107828577A (en) * | 2017-12-07 | 2018-03-23 | 甘肃农业大学 | A kind of brewing method of the low alcohol pink wine of sweet tea type |
| CN109401878A (en) * | 2019-01-21 | 2019-03-01 | 中粮长城葡萄酒（蓬莱）有限公司 | A kind of brewing method of the submissive type claret of fruity |
| CN110257202A (en) * | 2019-07-16 | 2019-09-20 | 山东省葡萄研究院 | A kind of mixed wine type grape wine and preparation method thereof |
| CN110452794A (en) * | 2019-09-12 | 2019-11-15 | 青岛华东葡萄酿酒有限公司 | A kind of dry white wine and its flavouring brewing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112280629A (en) * | 2020-11-27 | 2021-01-29 | 新疆瑞峰葡萄酒庄有限责任公司 | Preparation method of pink wine |
| CN115678703A (en) * | 2022-12-14 | 2023-02-03 | 福建蓝家渡酒庄有限公司 | Brewing method of pink wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111647474B (en) | 2023-04-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107760506B (en) | Brewing method for improving color stability of wine | |
| CN107299013B (en) | Production process for preparing low-sulfur high-phenolic substance dry red wine | |
| KR101128869B1 (en) | Method for preparing sweet ice fruit wine | |
| CN101338262B (en) | Light wine and brewing process thereof | |
| CN106987490B (en) | Brewing method and application of fresh rose pink wine | |
| CN107365651B (en) | Chateau-mode heavy dry red wine and preparation method thereof | |
| CN107354048B (en) | Dry red wine and preparation method thereof | |
| CN111647474B (en) | Manufacturing method of process for brewing fresh pink wine by mixing rose fragrance and Sang Jiaowei plug | |
| CN113355190A (en) | Cherry juice wine and preparation method thereof | |
| CN110923095A (en) | Preparation method of red meat cider | |
| CN107603801A (en) | A kind of few sulphur of V. amurensis Sherry and oxidation control brewage process | |
| CN113201432A (en) | Mulberry fruit wine and preparation method of mulberry brandy | |
| CN112646673B (en) | Preparation method of Guirenxiang grape noble rot wine | |
| CN115197806A (en) | Brewing process of fused fruit wine | |
| KR20200007542A (en) | Method of manufacturing fermented wine by adding raspberry and korean traditional wine manufactured thereof | |
| CN114958523A (en) | Champagne wine and preparation method thereof | |
| CN106987489B (en) | Brewing method and application of fragrant jade dry white wine | |
| CN112725105A (en) | Production process of grape spirit wine base | |
| CN106701433B (en) | Rosa xanthina fruit wine and preparation method thereof | |
| CN112195081A (en) | Processing technology of hawthorn brandy | |
| CN110643449A (en) | Brewing method of cherry wine | |
| CN110699201A (en) | Brewing method of vitis davidii brandy | |
| CN116286230B (en) | Brewing method of flower and fruit fragrance semi-dry type pink wine with reduced alcohol content | |
| CN110846165A (en) | Soft clove sweet red wine and preparation method thereof | |
| CN110878246A (en) | Brewing method of coconut-aroma-enhanced banana-coconut wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |