CN115074197A - Tea wine and preparation method thereof - Google Patents
Tea wine and preparation method thereof Download PDFInfo
- Publication number
- CN115074197A CN115074197A CN202210850107.XA CN202210850107A CN115074197A CN 115074197 A CN115074197 A CN 115074197A CN 202210850107 A CN202210850107 A CN 202210850107A CN 115074197 A CN115074197 A CN 115074197A
- Authority
- CN
- China
- Prior art keywords
- tea
- parts
- grains
- wine
- tea wine
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000004821 distillation Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims description 125
- 235000013616 tea Nutrition 0.000 claims description 110
- 235000013339 cereals Nutrition 0.000 claims description 36
- 235000006468 Thea sinensis Nutrition 0.000 claims description 15
- 235000020279 black tea Nutrition 0.000 claims description 10
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 235000009569 green tea Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 240000006394 Sorghum bicolor Species 0.000 claims description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 5
- 244000062793 Sorghum vulgare Species 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 235000019713 millet Nutrition 0.000 claims description 5
- 235000020333 oolong tea Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 235000020334 white tea Nutrition 0.000 claims description 5
- 235000019225 fermented tea Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 241001122767 Theaceae Species 0.000 abstract 10
- 239000003205 fragrance Substances 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 241000352057 Solanum vernei Species 0.000 description 2
- 235000004976 Solanum vernei Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 208000004547 Hallucinations Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
-
- 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
-
- 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
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a tea wine and a preparation method thereof, wherein the tea wine comprises the following raw material components in parts by weight: 8-15 parts of tea, 100 parts of grains and 0.5-1 part of distiller's yeast; the preparation method of the tea wine is characterized by comprising the following steps: step 1) taking grains and tea leaves, cleaning, mixing the grains and the tea leaves, and cooking for 30-50 min; step 2) naturally cooling the steamed grains and the tea leaves to room temperature, then adding distiller's yeast, controlling the temperature to be 26-28 ℃, and fermenting for about 20-30 days; after the fermentation is finished, distilling the product obtained by fermentation to obtain tea wine primary pulp, wherein the distillation time is 120 minutes, and the distillation temperature is 70-86 ℃; and 4) aging the primary tea wine pulp to obtain the tea wine.
Description
Technical Field
The invention relates to the technical field of tea wine, in particular to tea wine and a preparation method thereof.
Background
The tea and the wine are used as drinks and have completely opposite stimulation responses to human bodies, so that the tea calms the mind of people, promotes people to feel meditation and helps people to calm and clear; the alcohol can excite the human body to arouse the thinking of the human body, and the excessive drinking can cause the human body to generate hallucination and hurt the liver and kidney; the effect of the tea is combined with the flavor of the wine, so that the nutritional value and the flavor of the obtained tea wine are further improved;
the tea wine is prepared by adopting a special process, the tea wine is an alcoholic beverage with the characteristics of tea, the color and luster of the tea wine are warm and amber, the taste is smooth and soft, the tea fragrance is mild, the tea wine is rich in tea polyphenol, amino acid, vitamin, chlorophyll, carotene and other beneficial substances, the tea wine is also diversified, green tea, black tea and the like can be used, the wine can be prepared from solid state process base wine, solid state process wine tails, edible alcohol, strong aroma type, delicate fragrance type or yellow wine and the like;
however, tea wine produced in various places at present is usually prepared by soaking tea leaves in alcohol and blending the tea wine, and although the tea wine has the fragrance of the tea leaves, the tea wine has simple nutrient components, lacks the fragrance of grains and has insufficient fragrance and mellow taste.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the technology and provide the tea wine and the preparation method thereof.
In order to solve the technical problems, the technical scheme provided by the invention is a tea wine which comprises the following raw material components in parts by weight: 8-15 parts of tea, 100 parts of grains and 0.5-1 part of distiller's yeast.
Further, the tea wine comprises the following raw materials in parts by weight: 8 parts of tea, 100 parts of grains and 0.5 part of distiller's yeast.
Further, the tea wine comprises the following raw materials in parts by weight: 11 parts of tea, 100 parts of grains and 0.8 part of distiller's yeast.
Further, the tea wine comprises the following raw materials in parts by weight: 15 parts of tea, 100 parts of grains and 1 part of distiller's yeast.
Further, the grains are any one or combination of rice, sorghum, corn, millet, sweet potatoes, purple potatoes and potatoes.
Further, the tea is any one or combination of black tea, scented tea, black tea, green tea, oolong tea and white tea.
Further, the distiller's yeast is any one of Xiaoqu, Daqu and bran koji.
Further, the preparation method of the tea wine is characterized by comprising the following steps:
step 1) taking grains and tea leaves, cleaning, mixing the grains and the tea leaves, and cooking for 30-50 min;
step 2) naturally cooling the steamed grains and the tea leaves to room temperature, then adding distiller's yeast, controlling the temperature to be 26-28 ℃, and fermenting for about 20-30 days;
step 3) distilling the product obtained by fermentation after the fermentation is finished to obtain tea wine raw pulp, wherein the distillation time is 120 minutes, and the distillation temperature is 70-86 ℃;
and 4) aging the primary tea wine pulp to obtain the tea wine.
Compared with the prior art, the invention has the advantages that: the invention takes tea leaves and grains as raw materials, the tea leaves and the grains are mixed and steamed, and then the distiller's yeast is added into the mixture for simultaneous fermentation, so that the tea wine can be used for preparing tea wine with low, medium and high alcohol content, wherein the obtained tea wine has rich nutrient substances of tea, a health care function and natural fragrance of the tea leaves, and also has nutrient substances rich in grains, has no bitter taste, fragrant and mellow taste, and has hierarchical mouthfeel and smell; after cleaning, cooking and fermenting, the tea polyphenol and the caffeine in the tea leaves are dissolved out more fully, and the tea is beneficial to human health.
Detailed Description
The tea wine and the preparation method thereof of the present invention will be further described in detail with reference to the following examples.
Example 1
The tea wine comprises the following raw materials in parts by weight: 8 parts of tea, 100 parts of grains and 0.5 part of distiller's yeast, wherein the grains are any one or combination of rice, sorghum, corn, millet, sweet potato, purple sweet potato and potato; the tea is any one or combination of black tea, scented tea, black tea, green tea, oolong tea and white tea; the distiller's yeast is any one of Xiaoqu, Daqu and bran koji;
the preparation method of the tea wine is characterized by comprising the following steps:
step 1) taking grains and tea leaves, cleaning, mixing the grains and the tea leaves, and cooking for 30 min;
step 2) naturally cooling the steamed grains and the tea leaves to room temperature, then adding distiller's yeast, controlling the temperature to be 26 ℃, and fermenting for about 20 days;
step 3), after fermentation is finished, distilling a product obtained by fermentation to obtain tea wine raw pulp, wherein the distillation time is 120 minutes, and the distillation temperature is 70 ℃;
and 4) aging the primary tea wine pulp to obtain the tea wine.
Example 2
The tea wine comprises the following raw materials in parts by weight: 11 parts of tea, 100 parts of grains and 0.8 part of distiller's yeast, wherein the grains are any one or combination of rice, sorghum, corn, millet, sweet potato, purple sweet potato and potato; the tea is any one or combination of black tea, scented tea, black tea, green tea, oolong tea and white tea; the distiller's yeast is any one of Xiaoqu, Daqu and bran koji;
the preparation method of the tea wine is characterized by comprising the following steps:
step 1), taking grains and tea leaves, cleaning, mixing the grains and the tea leaves, and cooking for 40 min;
step 2) naturally cooling the steamed grains and the tea leaves to room temperature, then adding distiller's yeast, controlling the temperature to be 27 ℃, and fermenting for about 25 days;
after the fermentation is finished, distilling the product obtained by fermentation to obtain tea wine primary pulp, wherein the distillation time is 120 minutes, and the distillation temperature is 78 ℃;
and 4) aging the primary tea wine pulp to obtain the tea wine.
Example 3
The tea wine comprises the following raw materials in parts by weight: 15 parts of tea, 100 parts of grains and 1 part of distiller's yeast, wherein the grains are any one or combination of rice, sorghum, corn, millet, sweet potatoes, purple potatoes and potatoes; the tea is any one or combination of black tea, scented tea, black tea, green tea, oolong tea and white tea; the distiller's yeast is any one of Xiaoqu, Daqu and bran koji;
the preparation method of the tea wine is characterized by comprising the following steps:
step 1), taking grains and tea leaves, cleaning, mixing the grains and the tea leaves, and cooking for 50 min;
step 2) naturally cooling the steamed grains and the tea leaves to room temperature, then adding distiller's yeast, controlling the temperature to be 28 ℃, and fermenting for about 30 days;
after the fermentation is finished, distilling the product obtained by fermentation to obtain tea wine primary pulp, wherein the distillation time is 120 minutes, and the distillation temperature is 86 ℃;
and 4) aging the primary tea wine pulp to obtain the tea wine.
The obtained tea wine has rich nutrient substances and health care function of tea, natural fragrance of tea, nutrient substances rich in grains, no bitter taste, fragrant and mellow taste, and hierarchical mouthfeel and smell; after cleaning, cooking and fermenting, the tea polyphenol and the caffeine in the tea leaves are dissolved out more fully, and the tea is beneficial to human health.
The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. The tea wine is characterized by comprising the following raw materials in parts by weight: 8-15 parts of tea, 100 parts of grains and 0.5-1 part of distiller's yeast.
2. The tea wine according to claim 1, wherein the tea wine comprises the following raw materials in parts by weight: 8 parts of tea, 100 parts of grains and 0.5 part of distiller's yeast.
3. The tea wine according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 11 parts of tea, 100 parts of grains and 0.8 part of distiller's yeast.
4. The tea wine according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 15 parts of tea, 100 parts of grains and 1 part of distiller's yeast.
5. The tea wine according to any one of claims 1 to 4, wherein the grain is any one or a combination of rice, sorghum, corn, millet, sweet potato, purple sweet potato and potato.
6. The tea wine according to any one of claims 1 to 4, wherein the tea leaves are any one or a combination of black tea, scented tea, dark tea, green tea, oolong tea and white tea.
7. The tea wine according to any one of claims 1 to 4, wherein the koji is any one of a koji, a koji and a bran koji.
8. The process for preparing a tea wine according to any one of claims 1 to 4, comprising the steps of:
step 1) taking grains and tea leaves, cleaning, mixing the grains and the tea leaves, and cooking for 30-50 min;
step 2) naturally cooling the steamed grains and the tea leaves to room temperature, then adding distiller's yeast, controlling the temperature to be 26-28 ℃, and fermenting for about 20-30 days;
after the fermentation is finished, distilling the product obtained by fermentation to obtain tea wine primary pulp, wherein the distillation time is 120 minutes, and the distillation temperature is 70-86 ℃;
and 4) aging the primary tea wine pulp to obtain the tea wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210850107.XA CN115074197A (en) | 2022-07-19 | 2022-07-19 | Tea wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210850107.XA CN115074197A (en) | 2022-07-19 | 2022-07-19 | Tea wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115074197A true CN115074197A (en) | 2022-09-20 |
Family
ID=83260181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210850107.XA Pending CN115074197A (en) | 2022-07-19 | 2022-07-19 | Tea wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115074197A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107312697A (en) * | 2017-07-28 | 2017-11-03 | 湖南源绿科技有限公司 | A kind of cereal Nectar wine and preparation method thereof |
| CN107541374A (en) * | 2016-06-27 | 2018-01-05 | 陈连凤 | A kind of tea wine and preparation method thereof |
| CN109181951A (en) * | 2018-09-30 | 2019-01-11 | 句容市下蜀镇窑业自立茶场 | A kind of tea wine production method |
-
2022
- 2022-07-19 CN CN202210850107.XA patent/CN115074197A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107541374A (en) * | 2016-06-27 | 2018-01-05 | 陈连凤 | A kind of tea wine and preparation method thereof |
| CN107312697A (en) * | 2017-07-28 | 2017-11-03 | 湖南源绿科技有限公司 | A kind of cereal Nectar wine and preparation method thereof |
| CN109181951A (en) * | 2018-09-30 | 2019-01-11 | 句容市下蜀镇窑业自立茶场 | A kind of tea wine production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103627613B (en) | Black tea wine and preparation method thereof | |
| KR101066459B1 (en) | An Enhanced Health Functional Schizandra extract Makgeolli and Process for Preparation thereof | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| KR101320580B1 (en) | Method for Preparing Yam Alcohol Containing Polished Barley | |
| CN103215157B (en) | Semi-sweet pink wine made from rose honey and grape and preparation method of semi-sweet pink wine | |
| JP5075221B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| CN106754049A (en) | A kind of brew method of blueberry wine | |
| KR100987966B1 (en) | Manufacturing method of pine buds wine | |
| KR100559074B1 (en) | Manufacturing method for red pepper vinegar | |
| KR20050010587A (en) | Mulberry wine and making method mulberry wine | |
| CN115074197A (en) | Tea wine and preparation method thereof | |
| KR101759311B1 (en) | Method for producing moju powder using germinated brown rice and moju using germinated brown rice manufactured by the same | |
| DE102004035995A1 (en) | Process for producing a beer-like and alcohol-free fermented beverage | |
| KR102574371B1 (en) | Manufacturing method for vinegar by natural fermentation of orostachys japonica and orostachys japonica vinegar manufactured by the same | |
| KR20140063097A (en) | Method for preparing healthy ginseng alcohol containing polished barley | |
| CN102191161B (en) | Termite vinegar and preparation method and applications thereof | |
| JPS6398376A (en) | Production of vinegar by fermentation of plant or fruit | |
| KR101313063B1 (en) | Method for Preparing Healthy Alcohol Containing Polished Barley | |
| JP2006129821A (en) | Rice wine containing rosa rugosa component and method for producing the same | |
| KR101322931B1 (en) | Method for Preparing Wild Grape Alcohol Containing Polished Barley | |
| KR101322933B1 (en) | Method for Preparing Rubus Coreanus Alcohol Containing Polished Barley | |
| CN109880727A (en) | A kind of preparation method of bamboo branch leaf flavoring agent | |
| KR101322932B1 (en) | Method for Preparing Pear Alcohol Containing Polished Barley | |
| KR102131320B1 (en) | Method for producing mead with increased flavor component content | |
| CN106957760A (en) | Preparation method of Baole fruit 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220920 |
|
| RJ01 | Rejection of invention patent application after publication |