KR20010044713A - Method For Preparing Kiwii Wine. - Google Patents
Method For Preparing Kiwii Wine. Download PDFInfo
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Abstract
Description
참다래를 발효시켜 과실주를 제조할 경우 참다래과즙 중에 함유된 다량의 유기산에 의한 강한 산미와 고미로 인하여 음용하기에 부적당하다.When fruit wine is produced by fermenting sesame, it is not suitable for drinking due to strong acidity and taste by large amount of organic acid contained in sesame juice.
종래에는 탄산나트륨 또는 탄산칼슘 등으로 산미를 조절하고 보당시 과잉으로 설탕을 첨가하여 제성주에 당을 잔존시키는 방법으로 고미를 조절하는 방법을 사용하였으나, 본 발명은 참다래를 파쇄·압착한 과즙을 개량·보당시 비발효성당인 이소말토올리고당, 프락토올리고당, 갈락토올리고당, 대두올리고당, 자일로올리고당, 키토산올리고당 또는 감미료인 스테비오사이드, 아스파탐, 자일리톨, 에리스톨을 병용하여 발효시키거나, 발효과실주에 조미주정을 첨가·증양하여 제조하는 방법으로 발효 전 과즙 보당용으로 첨가하는 설탕 이외에 비발효성당 또는 감미료를 첨가하여 발효시키므로써 제성주의 감미를 증가시켜 유기산에 의한 산미와 고미를 개선시키거나 제성주에 주정과 당분 등 첨가물료를 첨가하여 증양하는 방법에 의하여 제조비용을 절감하고 주질을 향상시켜 음용하기 쉽고 감미로운 참다래 과실주를 제조하는 방법에 관한 것이다.Conventionally, the method of controlling the taste by adjusting the acidity with sodium carbonate or calcium carbonate and adding sugar in excess when it is added to the sugar liquor is used, but the present invention improves the crushed and pressed juice When fermented, non-fermented sugars such as isomaltoligosaccharides, fructooligosaccharides, galactooligosaccharides, soybean oligosaccharides, xyloligosaccharides, chitosan oligosaccharides, or sweeteners such as steviosides, aspartame, xylitol and erythol are fermented or fermented fruit wine. By adding and increasing seasoning alcohol, fermented by adding non-fermented sugar or sweetener in addition to sugar added for juice pre-fermentation before fermentation, it increases sweetness of sugar wine and improves acidity and taste of organic acid. Manufacturing cost by adding and adding additives such as alcohol and sugar to Seongju To reduce and improve the jujil easy to drink relates to methods for producing the sweet kiwi fruit wine.
참다래는 과실의 일종으로 발효시킬 수 있는 당분을 함유하고 있어 참다래과실주 제조는 통상적으로 포도, 사과 등과 같은 과실의 발효방법과 동일하게 원료 과실을 파쇄·압착하여 과즙을 제조하고 미생물의 오염방지를 위하여 아황산의 첨가와 펙틴질 분해에 의한 점도 저하 등을 목적으로 펙티나제를 첨가한 후 목표로 하는 알코올농도를 맞추기 위하여 설탕, 포도당 등으로 보당하고 발효시킨 후, 탄산칼슘, 탄산나트륨 등을 이용한 화학적 방법으로 유기산을 제거하거나, 보당량을 늘려 제성주 중에 당분의 일부를 잔류하도록 조절하여 주질을 개선시키는 방법도 있으나 화학적 제산은 산미조절이 어렵고 제성주 중에 당분을 잔류하도록 하는 방법은 유통 중 후발효에 의한 주질의 변질 등 문제점이 있다.Sesame seeds contain sugar that can be fermented as a kind of fruit, and the production of sesame fruit liquor is made in the same way as the fermentation method of fruits such as grapes and apples. Pectinase is added for the purpose of adding the sulfurous acid and lowering the viscosity due to pectin decomposition and then fermented with sugar, glucose, etc. to meet the target alcohol concentration, followed by chemical method using calcium carbonate, sodium carbonate, etc. There is a method to improve the quality by removing organic acid or increasing the equivalent amount so that a part of the sugar remains in the sugar wine.However, chemical deacidification is difficult to control acidity, and the method of allowing sugar to remain in the wine wine by post fermentation is in circulation. There are problems such as deterioration of the main quality.
본 발명자 들은 과즙개량시 비발효성당 또는 비발효성 감미료를 첨가하여 발효시키므로써 제성주의 감미를 증가시키거나 조미주정의 첨가에 의해 유기산 등에 의한 산미와 고미를 개선시킬 수 있다는 사실을 확인하고 음용에 적합한 참다래 과실주 제조방법을 완성하기에 이르렀다.The present inventors confirmed that the fermentation of non-fermented sugars or non-fermented sweeteners can be increased during fermentation to increase the sweetness of the sake or improve the acidity and taste of organic acids by adding seasoning alcohol. A suitable method of making a bongchae fruit wine has been completed.
도1은 참다래를 이용한 3가지 형태의 주류 제조방법을 나타낸 공정도이며, 도2는 참다래를 원료로 제조한 과실주에 조미주정을 첨가하여 증양하는 공정도이다.FIG. 1 is a process chart showing three types of liquor manufacturing method using sesame seeds, and FIG. 2 is a process chart for adding and adding seasoned liquor to fruit wine prepared from sesame seeds.
본 발명은 참다래 과즙 중에 함유된 다량의 유기산으로 인하여 제성주의 산미와 고미가 지나치게 강하여 직접 음용하기에는 부적당하므로 과즙 보당시 비발효성당 또는 감미료를 병용하여 발효시키므로서 제성주 중의 감미를 높이거나 제성주에 포도당, 물엿, 젖산, 조미료 등을 첨가하여 제조한 조미주정으로 증양하는 방법을 이용하여 제성주 중의 유기산에 의한 산미와 고미를 개선시켜 음용에 적합한 참다래 과실주를 제조하는 방법이며 실시예에 따라 상세히 설명하면 다음과 같다.In the present invention, due to the large amount of organic acid contained in the sesame juice, the acidity and gourmet of the saengjeju is too strong to be suitable for direct drinking, so when fermented with a non-fermented sugar or sweetener in conjunction with the fruit juice to increase the sweetness of the sake or saengju The method of preparing the tuna oyster fruit suitable for drinking by improving acidity and gourd by organic acid in sake liquor using the method of increasing the seasoning alcohol prepared by adding glucose, starch syrup, lactic acid, seasoning, etc. The explanation is as follows.
(실시예 1) 참대래 과실주는 포도 등 일반 과실주에 비해 구연산(Citric acid), 퀴닉산(Quinic acid), 사과산(Malic acid)등 유기산 함량이 높아 신맛이 강하고 약간 쓴 맛이 있는 특성이 있으므로, 담금시 비발효성당을 첨가하고 제성주에 잔존하도록 하여 산미와 고미를 개선하기 위한 실험을 실시하였다.(Example 1) Champaea fruit wine has a high acidic content such as citric acid, quinic acid, malic acid, and sour taste and bitter taste compared to general fruit wine such as grape, An experiment was carried out to improve acidity and gourdity by adding non-fermented sugars and remaining them in saengju.
비교실험 방법 : 일반적인 과실주 제조방법은 과즙의 당 함량이 높은 경우 (20∼23%)에는 보당하지 않고 직접 발효시키지만 과즙의 당 함량이 낮은 경우에는 통상적으로 보당하여 발효시키므로 과즙에 보당하여 발효시키는 방법을 채택하였으며 밑술을 과즙 80㎖에 메타카리 0.024g, 설탕12g, 배양효모(Saccharomyces cerevisiae var, ellipsoideus) 10㎖를 첨가하여 36시간 배양하였고, 본 담금은 배양밑술에 과즙 1,920㎖, 메타카리 0.576g, 설탕 288g, 펙티나제를 1.0g첨가하여 15℃에서 14일간 발효시키고 숙성술덧 2,100㎖를 여과하여 탄산나트륨 6g을 첨가·제산한 후 13.8% 제 성주 1,750㎖을 얻었다.Comparative experiment method: In general, the method of preparing fruit wine is fermented directly without high sugar content (20-23%), but when low sugar content is normally fermented, it is fermented with fruit juice. The base liquor was incubated for 36 hours with 80 ml of nectar added 0.024 g of metacarry, 12 g of sugar and 10 ml of cultured yeast (Saccharomyces cerevisiae var, ellipsoideus). , 288 g of sugar and 1.0 g of pectinase were added and fermented at 15 ° C. for 14 days. After aging 2,100 ml were filtered and 6 g of sodium carbonate was added and distilled to obtain 1,750 ml of 13.8% sacrificial liquor.
실험1 방법 : 상기 비교실험과 동일한 방법으로 밑술제조와 본 담금을 하였으며, 본담금시 비발효성당인 이소말토 올리고당, 프락토 올리고당, 갈락토 올리고당, 대두 올리고당, 자일로리고당, 키토산 올리고당을 과즙량에 대해 2%(40g)를 각각 첨가한 후 비교실험방법과 동일한 방법으로 발효시켜 14.1%제성주 1,760㎖를 얻었다.Experiment 1 Method: The same method as the comparative experiment was prepared by the base sulphate and immersion, the juice amount of non-fermentable sugar isomalto oligosaccharide, fructo oligosaccharide, galacto oligosaccharide, soybean oligosaccharide, xyloligosaccharide, chitosan oligosaccharide 2% (40g) was added thereto, followed by fermentation in the same manner as in the comparative experiment to obtain 1,760ml of 14.1% formulation wine.
실험2 방법 : 상기 비교실험과 동일한 방법으로 밑술제조와 본 담금을 하였으며, 본담금시 비발효성당인 이소말토올리고당, 프락토올리고당, 갈락토올리고당, 대두올리고당, 자일로올리고당, 키토산올리고당을 과즙량에 대해 4%(80g)를 각각 첨가한 후 비교실험방법과 동일한 방법으로 발효시켜 14.1%제성주 1,770㎖를 얻었다.Experiment 2 Method: The base wine was prepared and immersed in the same manner as the above comparative experiment, and the amount of non-fermentable sugars such as isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, xylo oligosaccharide and chitosan oligosaccharide were juiced. 4% (80g) was added thereto, followed by fermentation in the same manner as in the comparative experiment to obtain 1,770ml of 14.1% formulation wine.
참다래 과실주는 참다래 원료에서 유리되는 산미와 고미가 강하므로 일반적인 포도주의 산미 및 고미와 유사하게 조절하기 위해서는 감미의 보완이 매우 효과적이므로 적정량의 당분을 와인 중에 잔류시키고 발효를 종료시키는 매우 섬세한 기술이 필요하며 감미를 부가시키기 위해 잔류시킨 글루코스(glucose)나 프락토스(Fructose)는 병입 후 효모나 세균의 번식에 의해 주질이 저하될 수 있다.Since the soybean wine has a strong acidity and gourmet, which is free from the raw material of the tuna, it is very effective to supplement sweetness to adjust similarly to the acidity and gourmet of general wine. In addition, glucose or fructose, which remain to add sweetness, may degrade the quality of the yeast or bacteria after bottle feeding.
따라서 발효가 끝나고 제성하여 병입한 후에도 효모나 세균의 번식이 어려운 비발효성 당으로 감미를 부여하면 와인의 품질관리가 용이하게 된다.Therefore, even after fermentation is finished and bottled, sweetening a non-fermentable sugar that is difficult to breed yeast or bacteria makes wine quality control easier.
참다래 과실주의 담금배합표와 제성주량은 아래의 표1 및 표2와 같다.The table for the icing oil and the amount of sake brewed in Champaign fruit wine are shown in Table 1 and Table 2 below.
상기의 비교실험방법과 실험1방법 및 실험2방법과 같이 과즙 보당시 비발효성당인 이소말토올리고당, 프락토올리고당, 갈락토올리고당, 대두올리고당, 자일로올리고당, 키토산올리고당을 첨가해 발효시켜 제성한 각각의 제성주에 대하여 알코올분, 산도, 아미노산도, 총산 및 총당분 함량은 국세청기술연구소의 소정분석법에 따라 분석하였고, 관능검사 패널로서는 관능검사에 경험이 많은 국세청기술연구소 직원 10명을 대상으로 실시하였으며, 비교실험방법에 의한 제성주의 감미도를 2.0으로 정하고 감미, 산미, 고미, 삽미의 강도를 5단계(5가 가장 강함)로 나누어 실시하였다.Like the above comparative test method, test method 1 and test method 2, fermented by adding fermented non-fermented sugars such as isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, xylo oligosaccharide and chitosan oligosaccharide, Alcohol content, acidity, amino acidity, total acid and total sugar content of each sake were analyzed according to the prescribed analysis method of the National Institute of Technology Research. The sweetness level of saengju by the comparative test method was set to 2.0, and the intensity of sweetness, acidity, gourmet and shovel was divided into 5 stages (5 is the strongest).
종합평가는 각 맛의 균형, 농담, 뒷맛 등을 종합적으로 판단하여 5단계(5가 가장 좋음)로 평가하였다.Comprehensive evaluation was evaluated in five stages (five is the best) by comprehensively judging each taste balance, joke, aftertaste.
비발효성당을 첨가한 시험구 모두 성분함량 분석 및 관능검사 결과 큰 차이를 보이지 않았으며 대표적으로 이소말토올리고당을 첨가한 성분함량 분석 및 관능검사 결과는 아래의 표3 및 표4와 같다.The results of component content analysis and sensory test did not show any significant difference among the test groups added with non-fermentable sugars.
상기 표3 에서 보는 바와 같이 비발효성당(이소말토올리고당) 첨가 및 미첨가 참다래과실주의 PH, 알코올분, 산도, 아미노산도는 큰 차이를 나타내지 않았으나 총당 함량은 발효종료 후 비교실험방법이 0.8w/v%인데 비하여 비발효성당(이소말토올리고당)을 첨가한 실험1방법과 실험2방법이 각각 1.7, 3.5w/v%로 높게 나타났다.As shown in Table 3 above, the pH, alcohol content, acidity and amino acidity of the non-fermented sugar (isomalto oligosaccharide) addition and unadded real Tsu fruit wine showed no significant difference, but the total sugar content was 0.8w / Compared to v%, experimental 1 and 2 methods with the addition of non-fermented sugar (isomaltooligosaccharide) were 1.7 and 3.5w / v%, respectively.
그러나 참다래 과실주에 잔존하는 비발효성당(이소말토올리고당)의 총량은 실험1 방법 및 실험2방법에서 첨가시보다 감소하였으며, 이는 발효도중 또는 발효 후 효모 또는 과즙에서 유래하는 효소에 의해 가수분해 또는 낮은 PH에 의해 화학적 가수분해를 일으킨 것으로 보인다.However, the total amount of non-fermentable sugars (isomaltooligosaccharides) remaining in the lychee fruit wine was decreased compared to those added in Experiment 1 and Experiment 2, which were hydrolyzed or lowered by enzymes derived from yeast or juice during or after fermentation. It appears to have caused chemical hydrolysis by PH.
또한 관능검사결과 표4 에서와 같이 비발효성당(이소말토올리고당)을 첨가한 실험1방법 및 실험2방법의 제성주가 감미가 높게 평가되고 상대적으로 산미와 고미가 낮게 평가되었으며 종합평가는 비교실험 제성주가 2.6인데 비하여 비발효성당(이소말토올리고당)을 첨가한 실험1방법과 실험2방법의 제성주가 각각 3.8, 3.5로 나타나 비발효성당(이소말토올리고당)첨가에 의해 주질이 개선되었음이 확인되었다.As a result of sensory evaluation, as shown in Table 4, the sweeteners of Experiment 1 and Experiment 2 added with non-fermented sugar (isomaltooligosaccharide) were evaluated with high sweetness and relatively low acidity and taste. Compared to 2.6 constituents, the fermented wines of Experiment 1 and Experiment 2, which added non-fermented sugars (isomaltooligosaccharides), were 3.8 and 3.5, respectively. Confirmed.
(실시예 2)(Example 2)
상기(실시예 1)의 실험방법에서 보당과 함께 첨가한 비발효성당 대신 감미료인 스테비오사이드, 아스파탐, 자일리톨, 에리스롤을 첨가하고 제성주에 잔존하도록 하여 산미와 고미를 개선하는 방법과 상기 (실시예 1)의 실험방법 1로 제조한 13.8% 참다래 과실주 1ℓ에 조미주정을 첨가하여 증양하는 실험을 실시하였다.Method of improving acidity and taste by adding stevioside, aspartame, xylitol, and erythol, which are sweeteners instead of the non-fermented sugars added with the sucrose in the experimental method of (Example 1), and remaining in the sacrificial liquor The experiment was carried out by adding seasoned alcohol to 1 liter of 13.8% sesame fruit wine prepared in Experiment 1 of Example 1).
비교실험방법 : (실시예 1)과 동일한 방법으로 제조하여 13.8% 제성주 1,750㎖를 얻었다.Comparative Experiment Method: 1,750 ml of a 13.8% sacrificial liquor was obtained in the same manner as in (Example 1).
실험1 방법 : 상기 비교실험과 동일한 방법으로 밑술제조와 본 담금을 하였으며, 본담금시 감미료인 스테비오사이드 0.2g, 아스파탐 0.2g, 자일리톨 25g, 에리스톨 25g을 각각 첨가한 후 비교실험방법과 동일한 방법으로 발효시켰다.Experiment 1 Method: The same technique as the comparative experiment was prepared by the base sulphate and immersion, and the same method as the comparative experiment method after adding 0.2g, aspartame 0.2g, xylitol 25g, erythrol 25g, respectively, sweeteners at the time of immersion Fermentation was carried out.
실험2 방법 : 상기 비교실험과 동일한 방법으로 밑술제조와 본 담금을 하였으며, 본담금시 감미료인 스테비오사이드 0.4g, 아스파탐 0.4g, 자일리톨 50g, 에리스톨 50g을 각각 첨가한 후 비교실험방법과 동일한 방법으로 발효시켰다.Experiment 2 Method: Base sulphate was prepared and immersed in the same way as the above comparative experiment, and the same method as the comparative experiment method after adding the sweetener 0.4g, aspartame 0.4g, xylitol 50g, erythrol 50g, respectively. Fermentation was carried out.
실험3 방법 : 상기 (실시예 1)의 실험방법 1로 제조한 13.8% 참다래 과실주 1ℓ에 조미주정이 알코올분 총량의 80%가 되도록 25% 조미주정 2.2ℓ를 혼합하고 물 1.8ℓ을 가하여 13.8% 알코올강화 과실주 5ℓ를 제조하였다.Experiment 3 Method: 1ℓ of 13.8% sesame fruit wine prepared in Experiment 1 of (Example 1) was mixed with 2.2 liters of 25% seasoned alcohol so that 80% of the total alcohol content was seasoned and 1.8 liters of water was added to 13.8% 5 L of alcohol-enriched fruit wine was prepared.
(조미주정 제조방법) 95%주정 1ℓ에 활성탄 1.5g을 투입하여 1일간 방치 후 여과한 정제주정에 포도당 450g, 물엿 100g, 젖산 7g, 조미료(MSG) 0.2g 및 물을 가하여 25% 조미주정 3.8ℓ을 제조.(Preparation method of seasoning alcohol) Into 1 liter of 95% alcohol, 1.5 g of activated carbon was added and left for 1 day, and then filtered and refined alcohol, 450 g of glucose, 100 g of starch syrup, 7 g of lactic acid, 0.2 g of seasoning (MSG), and water, 3.8 of 25% ℓ prepared.
감미료를 첨가한 시험구 모두 성분함량 분석 및 관능검사 결과 큰 차이를 보이지 않았으며 대표적으로 스테비오사이드를 첨가한 관능검사 결과 및 조미주정을 첨가한 관능검사 결과는 하기 표5 와 같다.The results of the component content analysis and sensory test did not show any significant difference in the test ingredients added with sweeteners. The results of the sensory test with stevioside and the sensory test with seasoning were shown in Table 5 below.
감미료 첨가 및 미첨가 참다래 과실주의 PH, 알코올분, 산도, 아미노산도, 총당 분석결과 큰 차이를 나타내지 않았으나 관능검사결과는 표5 에서와 같이 감미료(스테비오사이드)를 첨가한 실험1방법 및 실험2방법의 제성주가 감미가 높게 평가되고 상대적으로 산미와 고미가 낮게 평가되었으며, 종합평가는 비교실험 제성주가 2.6인데 비하여 감미료(스테비오사이드)를 첨가한 실험1방법과 실험2방법의 제성주가 각각 3.5, 3.2로 나타나 감미료(스테비오사이드)를 첨가하므로써 주질이 개선되었다.In addition, the results of the sweetness and the addition of sweetener did not show significant difference in the pH, alcohol content, acidity, amino acidity, and total sugar analysis. However, the sensory test results showed that the experimental 1 method and the experimental 2 method were added with sweetener (stevioside) as shown in Table 5. The sake of sake was high in sweetness and low in acidity and gourd, and the overall sake of sake was 2.6. The quality was improved by the addition of sweeteners (steviosides) as indicated by 3.5 and 3.2.
또한 조미주정을 알코올분 총량의 80%가 되도록 첨가한 실험3방법 역시 제성주의 감미가 높게 평가되고 상대적으로 산미와 고미가 낮게 평가되었으며, 종합평가는 비교실험 제성주가 2.6인데 비하여 조미주정을 첨가한 제성주가 3.0으로 과실주의 특성이 있으면서 5배의 증양효과를 나타내어 비용절감과 주질이 개선되었음을 확인할 수 있었다.In addition, the experiment 3 method, which added seasoning alcohol to 80% of the total alcohol content, also showed high sake sweetness and relatively low acidity and gourd taste. The added sake was 3.0, which showed the characteristic of fruit wine, and showed 5 times the increase effect, and it was confirmed that the cost reduction and the quality were improved.
본 발명은 참다래를 원료로 과실주 제조시 효모나 세균의 번식이 어려운 이소말토 올리고당 등 비발효성당 또는 스테비오사이드 등 감미료를 첨가하여 발효시키므로써 유기산에 의한 강한 산미와 고미를 개선시켜 주질을 향상시키고 품질관리를 용이하게 하며, 조미주정의 첨가로 과실주의 특성을 살리면서 5배의 증양효과로 제조비용을 절감하는 제조방법이며, 아울러 과숙이 되어 상품가치가 저하된 참다래를 주류 원료로 이용하므로써 부가가치를 높여 농가 소득증대에도 기여하는 효과가 있다.The present invention improves the main acidity and quality by improving the strong acidity and gourmet by organic acids by adding fermentation by adding non-fermentable sugars such as isomalto oligosaccharides or sweeteners such as stevioside, which are difficult to breed yeasts or bacteria when making fruit wine as raw material It is a manufacturing method that makes it easy to manage and reduces the manufacturing cost by 5 times the increase effect while utilizing the characteristics of fruit wine by the addition of seasoned alcohol. In other words, it contributes to raising farm income.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100373986B1 (en) * | 2002-04-08 | 2003-02-26 | 대한민국 | Method for preparing rice wine(Yakju) adding spiced-alcohol |
| KR100868578B1 (en) * | 2008-03-20 | 2008-11-14 | 대한민국 | Method for preparing a functional rice wine containing high concentration non-fermentative saccharides |
| KR100873717B1 (en) * | 2008-02-04 | 2008-12-12 | 사천시농업기술센터 | A method for preparing fruit wine using kiwi fruit |
| CN102660445A (en) * | 2012-06-06 | 2012-09-12 | 重庆修贤商贸有限公司 | Functional low-damage healthcare wine |
| CN102978059A (en) * | 2011-09-05 | 2013-03-20 | 西南科技大学 | Kiwi-fermented fruit wine and preparation process |
| KR20180062931A (en) * | 2017-07-31 | 2018-06-11 | 대한민국(관리부서: 국세청주류면허지원센터장) | A Method for preparing fruit Distilled Spirits using kiwi fruit |
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2001
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100373986B1 (en) * | 2002-04-08 | 2003-02-26 | 대한민국 | Method for preparing rice wine(Yakju) adding spiced-alcohol |
| KR100873717B1 (en) * | 2008-02-04 | 2008-12-12 | 사천시농업기술센터 | A method for preparing fruit wine using kiwi fruit |
| KR100868578B1 (en) * | 2008-03-20 | 2008-11-14 | 대한민국 | Method for preparing a functional rice wine containing high concentration non-fermentative saccharides |
| CN102978059A (en) * | 2011-09-05 | 2013-03-20 | 西南科技大学 | Kiwi-fermented fruit wine and preparation process |
| CN102660445A (en) * | 2012-06-06 | 2012-09-12 | 重庆修贤商贸有限公司 | Functional low-damage healthcare wine |
| KR20180062931A (en) * | 2017-07-31 | 2018-06-11 | 대한민국(관리부서: 국세청주류면허지원센터장) | A Method for preparing fruit Distilled Spirits using kiwi fruit |
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