CN112725106A - High-alcoholic strength dry red wine and brewing method thereof - Google Patents
High-alcoholic strength dry red wine and brewing method thereof Download PDFInfo
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- 235000020095 red wine Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 100
- 238000000855 fermentation Methods 0.000 claims abstract description 54
- 241000219095 Vitis Species 0.000 claims abstract description 48
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 48
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 48
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 235000019674 grape juice Nutrition 0.000 claims abstract description 28
- 241001593968 Vitis palmata Species 0.000 claims abstract description 26
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 24
- 241000219094 Vitaceae Species 0.000 claims abstract description 18
- 235000021021 grapes Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 11
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 235000002906 tartaric acid Nutrition 0.000 claims description 10
- 239000011975 tartaric acid Substances 0.000 claims description 10
- 235000013532 brandy Nutrition 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 229910000278 bentonite Inorganic materials 0.000 claims description 5
- 239000000440 bentonite Substances 0.000 claims description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 230000005484 gravity Effects 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 229940057059 monascus purpureus Drugs 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241000223254 Rhodotorula mucilaginosa Species 0.000 claims description 2
- 238000004821 distillation Methods 0.000 abstract description 4
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 239000012141 concentrate Substances 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000018553 tannin Nutrition 0.000 abstract description 3
- 239000001648 tannin Substances 0.000 abstract description 3
- 229920001864 tannin Polymers 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
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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
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The application relates to a high-alcoholic strength dry red wine and a brewing method thereof, and relates to the technical field of wine food. The raw materials for brewing the dry red wine with each increased alcoholic strength comprise 2kg to 2.2kg of grapes, 34mg to 51mg of pectinase and 36g to 40g of white granulated sugar. The application also relates to a brewing method of the high-alcoholic strength dry red wine, which is characterized in that white granulated sugar is added into the forward fermentation liquor for continuous after-fermentation, so that the alcoholic strength of the base wine of the dry red wine is further improved, and the addition amount of the base wine of the grape distillation is reduced; after the grapes are crushed and put into a tank, extracting and separating part of pure grape juice to concentrate grape pulp, so that the contents of anthocyanin, tannin and other color flavors in the dry red grape base wine are increased, the wine liquid is deep in color and luster, and the wine body balance of the dry red wine with high alcoholic strength is realized; the pure grape juice obtained by concentrating, extracting and separating the fruit pulp is independently subjected to alcohol fermentation and distillation to prepare grape distilled base wine, and then the grape distilled base wine is added into the dry red grape base wine to improve the alcoholic strength of the dry red grape base wine, so that the pure grape juice is effectively utilized, and the utilization rate of raw materials is improved.
Description
Technical Field
The application relates to the technical field of wine foods, in particular to dry red wine with high alcoholic strength and a brewing method thereof.
Background
In the medium-high-degree wine product sold in the market at present, firstly, the wine is fermented, brandy or other distilled wine is directly added, the alcoholic strength is improved to 18-22% vol, and then, a large amount of sugar is added to adjust the taste, so that the blended wine is high in precision and sugar content and does not meet the health requirement; moreover, the added brandy or other distilled liquor has larger content, so that the wine has poor taste and simple aroma.
Disclosure of Invention
The application provides a high-alcoholic-strength dry red wine and a brewing method thereof, which are used for solving the problems of high sugar content, simple fragrance and poor taste of the existing high-alcoholic-strength wine.
The technical scheme adopted by the application is as follows:
the high-alcoholic dry red wine brewed by each liter of the high-alcoholic dry red wine comprises the following raw materials: 2 kg-2.2 kg of grapes, 34 mg-51 mg of pectinase and 36 g-40 g of white granulated sugar.
Furthermore, the raw materials for brewing the high-alcoholic strength dry red wine also contain 30-50 mg of sulfur dioxide.
Furthermore, each liter of brewed high-alcoholic-strength dry red wine also comprises 250-350 mg of high-alcoholic-strength dry red yeast.
Furthermore, the brewed dry red wine with high alcoholic strength also comprises 150mg to 200mg of brandy yeast per liter.
Furthermore, the grape variety is red wine brewing varieties such as cabernet sauvignon, Matherland and the like.
A brewing method of high-alcoholic strength dry red wine is used for brewing the high-alcoholic strength dry red wine and comprises the following steps:
separating, removing stalks, crushing and putting grapes into a tank, extracting pure grape juice, and obtaining concentrated grape pulp; the mass of the pure grape juice is 10-15% of the mass of the grapes;
adding sulfur dioxide and pectinase into the concentrated grape pulp, and then inoculating high-alcohol-resistance rhodotorula rubra for pre-fermentation; when the specific gravity is less than or equal to 1.030, finishing primary fermentation, separating and removing skin residues to prepare primary fermentation liquid;
adding white granulated sugar into the pre-fermentation liquid, performing after-fermentation, and finishing the after-fermentation when the glucose content is less than or equal to 7.0g/L to prepare dry red fermentation base wine;
naturally standing the dry red fermented base wine for 2-4 weeks, and separating to remove wine lees to obtain dry red grape base wine;
adding tartaric acid into the pure grape juice, adjusting the total acidity of the pure grape juice to 7.0-7.5 g/L by tartaric acid, adding brandy yeast for alcohol fermentation, finishing the fermentation when the glucose content of the pure grape juice is less than or equal to 4.0g/L, and separating and removing wine lees to obtain distilled grape raw wine;
distilling the grape distilled raw material wine twice, and cutting out wine body to prepare colorless and transparent grape distilled base wine with the alcoholic strength of 65-68 vol%;
adding the grape distilled base wine into the dry red grape base wine, adjusting the alcoholic strength of the dry red grape base wine to 18-22% vol, standing for 2-5 months, and separating and removing lees to prepare high-alcoholic strength dry red wine base;
adding gelatin and bentonite into the high-alcoholic-content dry red wine base for clarification, standing at-8 to-9 ℃ for 10 to 15 days, filtering at the same temperature, sterilizing, filtering and filling after the inspection is qualified to obtain the high-alcoholic-content dry red wine.
Further, a membrane filter having a membrane pore size of 0.4 to 0.5 μm is used for the filtration during the sterilization filtration.
The technical scheme of the application has the following beneficial effects:
in the brewing process of the high-alcoholic strength dry red wine, the white granulated sugar is added into the forward fermentation liquid for continuous after-fermentation, so that the alcoholic strength of the dry red wine base wine is further improved, and the addition amount of the grape distilled base wine is reduced; after the grapes are crushed and put into a tank, a part of pure grape juice is extracted and separated to concentrate grape pulp, so that the color and flavor contents such as anthocyanin and tannin in the dry red grape base wine are increased, the wine liquid is deep in color, strong in fruit flavor and mellow in taste, and the wine body balance of the dry red grape wine with high alcoholic strength is more favorably realized; the pure grape juice obtained by concentrating, extracting and separating the fruit pulp is independently subjected to alcohol fermentation and distillation to prepare grape distilled base wine, and then the grape distilled base wine is added into the dry red grape base wine to improve the alcoholic strength of the dry red grape base wine, so that the pure grape juice is effectively utilized, and the utilization rate of raw materials is improved.
Detailed Description
The following examples are set forth in detail, and the embodiments described in the following examples do not represent all embodiments consistent with the present application. But merely as exemplifications of systems and methods consistent with certain aspects of the application, as recited in the claims.
Example one
The application provides a high-alcoholic strength dry red wine, including following raw materials: 2kg of grapes, 34mg of pectinase, 36g of white granulated sugar and 30mg of sulfur dioxide. Wherein the grape variety is red wine brewing variety such as Cabernet Sauvignon, Matherland, etc.
The embodiment also provides a brewing method of the high-alcoholic strength dry red wine, which comprises the following steps:
after the grapes are sorted, subjected to stem removal and crushed and put into a tank, pure grape juice is obtained by extraction and separation according to the proportion of 10% of the grape mass, and the rest is concentrated grape pulp;
adding sulfur dioxide and pectinase into the concentrated grape pulp, and then inoculating 250mg/L high-alcohol-resistance dry red yeast for pre-fermentation; when the specific gravity is equal to 1.030, finishing the primary fermentation, separating and removing skin residues to prepare a primary fermentation liquid;
adding white granulated sugar into the fermentation liquor, performing after-fermentation, and finishing the after-fermentation when the glucose content is equal to 7.0g/L to obtain dry red fermentation base wine;
naturally standing the dry red fermented base wine for 2 weeks, and separating to remove wine lees to obtain dry red grape base wine;
adding tartaric acid into the separated pure grape juice to adjust the total acidity of the pure grape juice to 7.0g/L in terms of tartaric acid, adding 150mg/L of brandy yeast for alcohol fermentation, and separating and removing wine lees when the fermentation is finished when the glucose content of the fruit juice is equal to 4.0g/L to obtain distilled grape raw wine;
distilling the grape distilled raw material wine twice, and cutting out wine body to prepare colorless and transparent grape distilled base wine with the alcoholic strength of 65% vol;
adding the grape distilled base wine into the dry red grape base wine, adjusting the alcoholic strength of the dry red grape base wine to 18% vol, standing for 2 months, and separating and removing wine lees to prepare high-alcoholic strength dry red wine base;
adding gelatin and bentonite into the high-alcoholic-strength dry red wine base for clarification, standing at-8 to-9 ℃ for 15 days, filtering at the same temperature, performing aseptic filtration by using a membrane filter with membrane pores of 0.45 mu m after passing inspection, and filling to obtain the high-alcoholic-strength dry red wine.
Example two
The application provides a high-alcoholic strength dry red wine, including following raw materials: 2.1kg of grapes, 40mg of pectinase, 37g of white granulated sugar and 40mg of sulfur dioxide. Wherein the grape variety is red wine brewing variety such as Cabernet Sauvignon, Matherland, etc.
The embodiment also provides a brewing method of the high-alcoholic strength dry red wine, which comprises the following steps:
after the grapes are sorted, subjected to stem removal and crushed and put into a tank, extracting and separating part of pure juice according to the proportion of 12% of the mass of the grapes to obtain pure grape juice and concentrated grape pulp;
adding sulfur dioxide and pectinase into the concentrated grape pulp, and then inoculating 300mg/L high-alcohol-resistance dry red yeast for pre-fermentation; when the specific gravity is equal to 1.025, the primary fermentation is finished, and the skin residue is separated and removed to prepare a primary fermentation liquid;
adding white granulated sugar into the fermentation liquor, performing after-fermentation, and finishing the after-fermentation when the glucose content is equal to 6.0g/L to obtain dry red fermentation base wine;
naturally standing the dry red fermented base wine for 3 weeks, and separating to remove wine lees to obtain dry red grape base wine;
adding tartaric acid into the separated pure grape juice to adjust the total acidity of the pure grape juice to 7.2g/L in terms of tartaric acid, adding 180mg/L of brandy yeast for alcohol fermentation, and separating and removing wine lees when the fermentation is finished when the glucose content of the fruit juice is equal to 3.0g/L to obtain distilled grape raw wine;
distilling the grape distilled raw material wine twice, and cutting out wine body to prepare colorless and transparent grape distilled base wine with the alcoholic strength of 67% vol;
adding the grape distilled base wine into the dry red grape base wine, adjusting the alcoholic strength of the dry red grape base wine to 20% vol, standing for 4 months, and separating and removing wine lees to obtain high-alcoholic strength dry red wine base;
adding gelatin and bentonite into the high-alcoholic-strength dry red wine base for clarification, standing at-8 to-9 ℃ for 12 days, filtering at the same temperature, performing aseptic filtration by using a membrane filter with membrane pores of 0.48 mu m after passing inspection, and filling to obtain the high-alcoholic-strength dry red wine.
EXAMPLE III
The application provides a high-alcoholic strength dry red wine, including following raw materials: 2.2kg of grapes, 51mg of pectinase, 0.50g of inoculated yeast, 40g of white granulated sugar and 50mg of sulfur dioxide. Wherein the grape variety is red wine brewing variety such as Cabernet Sauvignon, Matherland, etc.
The embodiment also provides a brewing method of the high-alcoholic strength dry red wine, which comprises the following steps:
after the grapes are sorted, subjected to stem removal and crushed and put into a tank, extracting and separating part of pure juice according to the proportion of 15% of the mass of the grapes to obtain pure grape juice and concentrated grape pulp;
adding sulfur dioxide and pectinase into the concentrated grape pulp, and then inoculating 350mg/L high-alcohol-resistance dry red yeast for pre-fermentation; when the specific gravity is equal to 1.020, finishing primary fermentation, separating and removing skin residues to prepare primary fermentation liquid;
adding white granulated sugar into the fermentation liquor, performing after-fermentation, and finishing the after-fermentation when the glucose content is equal to 5.0g/L to obtain dry red fermentation base wine;
naturally standing the dry red fermented base wine for 4 weeks, and separating to remove wine lees to obtain dry red grape base wine;
adding tartaric acid into the separated pure grape juice to adjust the total acidity of the pure grape juice to 7.5g/L in terms of tartaric acid, then adding 200mg/L of brandy yeast for alcohol fermentation, and separating and removing wine lees when the fermentation is finished when the glucose content of the fruit juice is equal to 2.5g/L to obtain distilled grape raw wine;
distilling the grape distilled raw material wine twice, and cutting out wine body to prepare colorless and transparent grape distilled base wine with alcohol content of 68 vol%;
adding the grape distilled base wine into the dry red grape base wine, adjusting the alcoholic strength of the dry red grape base wine to 22% vol, standing for 5 months, and separating and removing wine lees to obtain high-alcoholic strength dry red wine base;
adding gelatin and bentonite into the high-alcoholic-strength dry red wine base for clarification, standing at-8 to-9 ℃ for 15 days, filtering at the same temperature, performing aseptic filtration by using a membrane filter with membrane pores of 0.5 mu m after passing inspection, and filling to obtain the high-alcoholic-strength dry red wine.
In the brewing process of the high-alcoholic-strength dry red wine provided by the embodiment, the white granulated sugar is added into the fermentation liquor, and then the post-fermentation is continuously carried out, so that the alcoholic strength of the dry red wine base wine is further improved, and the addition amount of the grape distilled base wine is reduced; after the grapes are crushed and put into a tank, a part of pure grape juice is extracted and separated to concentrate grape pulp, so that the color and flavor contents such as anthocyanin and tannin in the dry red grape base wine are increased, the wine liquid is deep in color, strong in fruit flavor and mellow in taste, and the wine body balance of the dry red grape wine with high alcoholic strength is more favorably realized; the pure grape juice obtained by concentrating, extracting and separating the fruit pulp is independently subjected to alcohol fermentation and distillation to prepare grape distilled base wine, and then the grape distilled base wine is added into the dry red grape base wine to improve the alcoholic strength of the dry red grape base wine, so that the pure grape juice is effectively utilized, and the utilization rate of raw materials is improved.
The embodiments provided in the present application are only a few examples of the general concept of the present application, and do not limit the scope of the present application. Any other embodiments extended according to the scheme of the present application without inventive efforts will be within the scope of protection of the present application for a person skilled in the art.
Claims (7)
1. The high-alcoholic strength dry red wine is characterized by comprising the following raw materials by weight per liter: 2 kg-2.2 kg of grapes, 34 mg-51 mg of pectinase and 36 g-40 g of white granulated sugar.
2. The high-alcoholicity dry red wine according to claim 1, wherein the raw material from which the high-alcoholicity dry red wine is brewed further contains 30mg to 50mg of sulfur dioxide.
3. The high-alcoholicity dry red wine according to claim 2, wherein the brewed high-alcoholicity dry red wine further comprises 250-350 mg of high-alcoholicity dry red yeast per liter.
4. The high-alcoholicity dry red wine according to claim 2, further comprising between 150mg and 200mg of brandy yeast per liter of brewed high-alcoholicity dry red wine.
5. A high alcoholic dry red wine according to claim 1 wherein the grape variety is a red wine variety such as Cabernet Sauvignon, Matheran.
6. A method of brewing high alcohol dry red wine as claimed in any one of claims 1 to 5, comprising the steps of:
separating, removing stalks, crushing and putting grapes into a tank, extracting pure grape juice, and obtaining concentrated grape pulp; the mass of the pure grape juice is 10-15% of the mass of the grapes;
adding sulfur dioxide and pectinase into the concentrated grape pulp, and then inoculating high-alcohol-resistance rhodotorula rubra for pre-fermentation; when the specific gravity is less than or equal to 1.030, finishing primary fermentation, separating and removing skin residues to prepare primary fermentation liquid;
adding white granulated sugar into the pre-fermentation liquid, performing after-fermentation, and finishing the after-fermentation when the glucose content is less than or equal to 7.0g/L to prepare dry red fermentation base wine;
naturally standing the dry red fermented base wine for 2-4 weeks, and separating to remove wine lees to obtain dry red grape base wine;
adding tartaric acid into the pure grape juice, adjusting the total acidity of the pure grape juice to 7.0-7.5 g/L by tartaric acid, adding brandy yeast for alcohol fermentation, finishing the fermentation when the glucose content of the pure grape juice is less than or equal to 4.0g/L, and separating and removing wine lees to obtain distilled grape raw wine;
distilling the grape distilled raw material wine twice, and cutting out wine body to prepare colorless and transparent grape distilled base wine with the alcoholic strength of 65-68 vol%;
adding the grape distilled base wine into the dry red grape base wine, adjusting the alcoholic strength of the dry red grape base wine to 18-22% vol, standing for 2-5 months, and separating and removing lees to prepare high-alcoholic strength dry red wine base;
adding gelatin and bentonite into the high-alcoholic-content dry red wine base for clarification, standing at-8 to-9 ℃ for 10 to 15 days, filtering at the same temperature, sterilizing, filtering and filling after the inspection is qualified to obtain the high-alcoholic-content dry red wine.
7. The method for brewing high alcoholic strength dry red wine according to claim 6, wherein the filtration is performed by using a membrane filter having a membrane pore size of 0.4 to 0.5 μm.
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| CN202011644680.2A CN112725106A (en) | 2020-12-30 | 2020-12-30 | High-alcoholic strength dry red wine and brewing method thereof |
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| CN202011644680.2A CN112725106A (en) | 2020-12-30 | 2020-12-30 | High-alcoholic strength dry red wine and brewing method thereof |
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|---|---|---|---|---|
| CN101962603A (en) * | 2009-07-24 | 2011-02-02 | 石河子大学 | Process for brewing high-degree aromatic grape spirit |
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
| CN106544203A (en) * | 2015-09-22 | 2017-03-29 | 株洲君旗酒业有限公司 | A kind of brewage process of Vitis davidi liqueur |
| CN107245397A (en) * | 2017-07-13 | 2017-10-13 | 中国农业科学院特产研究所 | A kind of full juice claret of V. amurensis and preparation method thereof |
| CN107299013A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur |
| CN108559680A (en) * | 2018-02-06 | 2018-09-21 | 李文超 | A kind of reinforced green plum brewing grape wine technique |
| CN108949444A (en) * | 2018-08-21 | 2018-12-07 | 天津农学院 | A kind of manufacturing method of reinforced mulberry fruit wine |
| CN111961554A (en) * | 2020-07-31 | 2020-11-20 | 江南大学 | Reinforced persimmon juice wine and preparation process thereof |
-
2020
- 2020-12-30 CN CN202011644680.2A patent/CN112725106A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101962603A (en) * | 2009-07-24 | 2011-02-02 | 石河子大学 | Process for brewing high-degree aromatic grape spirit |
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
| CN106544203A (en) * | 2015-09-22 | 2017-03-29 | 株洲君旗酒业有限公司 | A kind of brewage process of Vitis davidi liqueur |
| CN107245397A (en) * | 2017-07-13 | 2017-10-13 | 中国农业科学院特产研究所 | A kind of full juice claret of V. amurensis and preparation method thereof |
| CN107299013A (en) * | 2017-08-08 | 2017-10-27 | 山东省葡萄研究院 | A kind of production technology for preparing the high aldehydes matter claret of low-sulfur |
| CN108559680A (en) * | 2018-02-06 | 2018-09-21 | 李文超 | A kind of reinforced green plum brewing grape wine technique |
| CN108949444A (en) * | 2018-08-21 | 2018-12-07 | 天津农学院 | A kind of manufacturing method of reinforced mulberry fruit wine |
| CN111961554A (en) * | 2020-07-31 | 2020-11-20 | 江南大学 | Reinforced persimmon juice wine and preparation process thereof |
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Application publication date: 20210430 |