CN103602559B - A kind of preparation method of guava fruit wine - Google Patents
A kind of preparation method of guava fruit wine Download PDFInfo
- Publication number
- CN103602559B CN103602559B CN201310646733.8A CN201310646733A CN103602559B CN 103602559 B CN103602559 B CN 103602559B CN 201310646733 A CN201310646733 A CN 201310646733A CN 103602559 B CN103602559 B CN 103602559B
- Authority
- CN
- China
- Prior art keywords
- polygalacturonase
- gained
- piscidia
- wine
- fruit juice
- 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.)
- Expired - Fee Related
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 20
- 241000508269 Psidium Species 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000014101 wine Nutrition 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000002253 acid Substances 0.000 claims abstract description 10
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 238000005352 clarification Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 241000876865 Piscidia Species 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 17
- 108010059820 Polygalacturonase Proteins 0.000 claims description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 239000004382 Amylase Substances 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 108010010803 Gelatin Proteins 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
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 4
- 230000002478 diastatic effect Effects 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 4
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 4
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims description 2
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 7
- 240000008135 Piscidia piscipula Species 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of guava fruit wine, take piscidia as raw material, through selecting materials and clean, pull an oar, enzymolysis and squeeze the juice, adjusting component, fermentation, clarification and the several processing step of filtration, obtained guava fruit wine, its alcoholic strength 8.5%-11.5%, total reducing sugar is 9-16g/L, total acid is 4-7g/L, sugar-free extract >=25g/L, volatile acid≤1g/L, outward appearance clear, in faint yellow, fruital and aroma coordinate, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
Description
Technical field
The invention belongs to technical field of food biotechnology, be specifically related to a kind of preparation method of guava fruit wine.
Background technology
Piscidia, be distribute in Psidium the widest, cultivate maximum kinds.Tropical evergreen dungarunga or shrub, high 4 ~ 6 meters, without upright trunk.Berry is spherical, obovate or foreign pyriform, and pulp is grown by holder and ovary wall and formed; Young fruit is green, and mellow fruit is faint yellow, pink or whole red; Pulp white, faint yellow or incarnadine.Piscidia is nutritious, can increase appetite, wherein containing protein, fat, carbohydrate, vitamin A, vitamin B group, Vc, and calcium, phosphorus, potassium, iron etc.Piscidia is of high nutritive value, with vitamins C, all higher than citrus, banana, pawpaw, tomato, watermelon, pineapple, and eat can anti-aging in advance more, has the effect getting rid of vivotoxin.
Take piscidia as the natural flavor that fruit wine that raw material is brewed into has fruit, be rich in multivitamin and trace element, has nourishing function, drink the brain degenerative that causes delaying senility in right amount and toxin expelling useful, therefore there is higher researching value, not yet have the fruit wine of piscidia peculiar flavour at present.
Summary of the invention
The object of this invention is to provide a kind of preparation method of guava fruit wine, the guava fruit wine outward appearance clear obtained by the present invention, in faint yellow, fruital and aroma coordinate, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
The present invention adopts following technical scheme to solve the problems of the technologies described above:
A preparation method for guava fruit wine, is characterized in that, take piscidia as raw material, step of preparation process is as follows:
(1) select materials and clean: select non-rot, without disease and pest, the piscidia that has no mechanical damage, clean the surface of described piscidia with clean flowing water;
(2) pull an oar: by step (1) gained piscidia pulping, obtain pulp;
(3) enzymolysis squeezing the juice: add polygalacturonase and diastatic combination in step (2) gained pulp, or bromeline, polygalacturonase, diastatic combination, the potassium metabisulfite solution 180-200mg that mass concentration is 2% is added by every kilogram of pulp, be mixed evenly, enzymolysis under control temperature and time conditions, then squeeze the juice, obtain fruit juice;
(4) adjusting component: make the sugary mass percent of described fruit juice be 18%-20% adding sucrose in step (3) gained fruit juice, adds citric acid and makes described fruit juice total acid be 0.8g-1g/100ml;
(5) ferment: will be 1:10 inoculation yeast activation solution by yeast activated liquid and fruit juice volumetric ratio through step (4) gained fruit juice, and in 15 DEG C of low temperature fermentation 7-10d, residual sugar mass percent to mash of fermenting is less than 1.0%, when alcoholic strength is 9.0%-11.0%, terminate fermentation, obtain fermented liquid;
(6) clarification and filtration: will obtain former wine through step (5) gained fermented liquid diatomite filtration, the former wine of gained adds finings clarification, then uses ultrafiltration membrance filter, and filter membrane film hole diameter is 0.25 μm, obtains guava fruit wine finished product.
Polygalacturonase described in described step (3) and to be diastaticly combined as: every kilogram of pulp adds polygalacturonase 100mg, amylase 500mg; Described bromeline, polygalacturonase, to be diastaticly combined as: every kilogram of pulp adds bromeline 50mg, polygalacturonase 100mg, amylase 500mg.
Described in described step (3), enzymolysis is under 40 DEG C of temperature condition, and enzymolysis time is 4h.
Described in described step (5), yeast activated liquid is prepared as, the sucrose solution mass ratio being 8% by active dry yeast and mass concentration is 1:9, active dry yeast being inoculated in mass concentration is in the sucrose solution of 8%, at 30 DEG C of temperature, activate 1.5h, obtained inoculum size is the yeast activated liquid of 10%.
Described in described step (6), finings is gelatin or PVPP, and every kilogram of described former wine adds described gelatin 100mg or described PVPP500mg.
By guava fruit wine prepared by the present invention, its alcoholic strength is 8.5%-11.5%, total reducing sugar is 9-16g/L, total acid is 4-7g/L, sugar-free extract >=25g/L, volatile acid≤1g/L.
The invention has the advantages that:
(1) adopt nutritious, rich in proteins, carbohydrate to be that fruit flavour wine brewageed into by raw material with multivitamin piscidia, outward appearance clear, in faint yellow, fruital and aroma coordinate, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
(2) add compound biological enzyme when enzymolysis step, be conducive to the stripping of piscidia Middle nutrition composition.
(3) adopt the mode of low temperature fermentation, maintain the nutritive ingredient in piscidia, reduce the nutritive loss in fermenting process, remain the peculiar flavour of piscidia.
Embodiment
Embodiment 1:
Pull an oar with SHJJ-1 type hollander after clean for fresh piscidia washing, polygalacturonase 100mg is added by every kilogram of pulp in gained pulp, amylase 500mg, mass concentration is the potassium metabisulfite solution 200mg of 2%, mix, and squeeze the juice after enzymolysis 4h at 40 DEG C of temperature, obtain fruit juice, adjustment fruit juice constituents, it is 18% that interpolation sucrose makes fruit juice contain Sugar concentration, adding citric acid makes fruit juice total acid be 0.8g/100ml, the method of siphon is adopted to be dispensed in triangular flask by the fruit juice mash after adjustment, be 1:10 inoculation yeast activation solution by yeast activated liquid and fruit juice volumetric ratio, and at 15 DEG C of low temperature fermentation 7d, fermentation to residual sugar mass concentration in mash is less than 1.0%, when alcoholic strength is 10 ± 1%, terminate fermentation, gained fermented liquid diatomite filtration obtains former wine, add 500mgPVPP finings by every kilogram of former wine to clarify, guava fruit wine finished product is obtained after carrying out ultrafiltration with the ultra-filtration membrane that film hole diameter is 0.25 μm again.
The preparation of described yeast activated liquid: the sucrose solution mass ratio being 8% by active dry yeast and mass concentration is 1:9, Dan Baoli active dry yeast being inoculated in mass concentration is in the sucrose solution of 8%, at 30 DEG C of temperature, activate 1.5h, obtained inoculum size is the yeast activated liquid of 10%.
The physical and chemical index of guava fruit wine is: alcoholic strength is 9% ± 0.5%, and total reducing sugar is 15g ± 1g/L, and total acid is 6g ± 1g/L, and acetic acid is 0.75g ± 0.5g/L.Outward appearance clear, in faint yellow, without obvious suspended substance, sediment-free, has piscidia local flavor, fruital and aroma are coordinated, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
Embodiment 2:
Pull an oar with SHJJ-1 type hollander after clean for fresh piscidia washing, bromeline 50mg is added by every kilogram of pulp in gained pulp, polygalacturonase 100mg, amylase 500mg, quality is the honey of pulp quality 2%, mass concentration is 2% potassium metabisulfite solution 180mg, mix, squeeze the juice after enzymolysis 4h at 40 DEG C of temperature, obtain fruit juice, adjustment fruit juice constituents, adding sucrose makes the sugary mass percent of fruit juice be 18%, adding citric acid makes fruit juice total acid be 1g/100ml, the method of siphon is adopted to be dispensed in triangular flask by the fruit juice mash after adjustment, be 1:10 inoculation yeast activation solution by yeast activated liquid and fruit juice volumetric ratio, and at 15 DEG C of low temperature fermentation 10d, fermentation to residual sugar mass percent in mash is less than 1.0%, when alcoholic strength is 10 ± 1%, terminate fermentation, fermented liquid diatomite filtration obtains former wine, the gelatin adding 100mg by every kilogram of former wine is clarified, guava fruit wine finished product is obtained after carrying out ultrafiltration with the ultra-filtration membrane that film hole diameter is 0.25 μm again.
Yeast activated liquid adopts Angel active dry yeast preparation, and all the other preparation methods are with embodiment 1.
The physical and chemical index of guava fruit wine is: alcoholic strength is 11% ± 0.5%, and total reducing sugar is 10g ± 1g/L, and total acid is 5g ± 1g/L, and acetic acid is 0.9g ± 0.5g/L.Outward appearance clear, in faint yellow, without obvious suspended substance, sediment-free, has piscidia local flavor, fruital and aroma are coordinated, sour-sweet suitable, mouthfeel is soft, wine body is plentiful, nutritious.
Claims (3)
1. a preparation method for guava fruit wine, be raw material with piscidia, step of preparation process is as follows:
(1) select materials and clean: select non-rot, without disease and pest, the piscidia that has no mechanical damage, clean the surface of described piscidia with clean flowing water;
(2) pull an oar: by step (1) gained piscidia pulping, obtain pulp;
(3) enzymolysis squeezing the juice: add polygalacturonase and diastatic combination in step (2) gained pulp, or bromeline, polygalacturonase, diastatic combination, the potassium metabisulfite solution 180-200mg that mass concentration is 2% is added by every kilogram of pulp, be mixed evenly, enzymolysis under control temperature and time conditions, then squeeze the juice, obtain fruit juice;
(4) adjusting component;
(5) ferment: will be 1:10 inoculation yeast activation solution by yeast activated liquid and fruit juice volumetric ratio through step (4) gained fruit juice, and in 15 DEG C of low temperature fermentations, residual sugar mass percent to mash of fermenting is less than 1.0%, when alcoholic strength is 9.0%-11.0%, terminate fermentation, obtain fermented liquid;
(6) clarification and filtration: former wine will be obtained through step (5) gained fermented liquid diatomite filtration, the former wine of gained adds finings clarification, then uses ultrafiltration membrance filter, and filter membrane film hole diameter is 0.25 μm, obtains guava fruit wine finished product;
Polygalacturonase described in described step (3) and to be diastaticly combined as: every kilogram of pulp adds polygalacturonase 100mg, amylase 500mg; Described bromeline, polygalacturonase, to be diastaticly combined as: every kilogram of pulp adds bromeline 50mg, polygalacturonase 100mg, amylase 500mg;
Described in described step (3), enzymolysis is under 40 DEG C of temperature condition, and enzymolysis time is 4h;
It is characterized in that, the adjusting component of described step (4), for making the sugary mass percent of described fruit juice be 18%-20% adding sucrose in step (3) gained fruit juice, adds citric acid and makes described fruit juice total acid be 0.8g-1g/100ml;
The low temperature fermentation time of described step (5) is 7-10d.
2. the preparation method of a kind of guava fruit wine according to claim 1, it is characterized in that, described in described step (5), yeast activated liquid is prepared as, the sucrose solution mass ratio being 8% by active dry yeast and mass concentration is 1:9, active dry yeast being inoculated in mass concentration is in the sucrose solution of 8%, at 30 DEG C of temperature, activate 1.5h, obtained inoculum size is the yeast activated liquid of 10%.
3. the preparation method of a kind of guava fruit wine according to claim 1, is characterized in that, described in described step (6), finings is gelatin or PVPP, and every kilogram of described former wine adds described gelatin 100mg or described PVPP500mg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310646733.8A CN103602559B (en) | 2013-12-04 | 2013-12-04 | A kind of preparation method of guava fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310646733.8A CN103602559B (en) | 2013-12-04 | 2013-12-04 | A kind of preparation method of guava fruit wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103602559A CN103602559A (en) | 2014-02-26 |
| CN103602559B true CN103602559B (en) | 2016-01-06 |
Family
ID=50120829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310646733.8A Expired - Fee Related CN103602559B (en) | 2013-12-04 | 2013-12-04 | A kind of preparation method of guava fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103602559B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560512A (en) * | 2014-12-26 | 2015-04-29 | 惠州学院 | Psidium guajava fruit wine and brewing technology thereof |
| CN104629989B (en) * | 2015-02-10 | 2017-05-17 | 宾川县绿色果品开发有限责任公司 | Pomegranate juice wine making method |
| CN106281870A (en) * | 2016-11-17 | 2017-01-04 | 徐琛 | A kind of gingko wine production process |
| CN107641590A (en) * | 2017-10-27 | 2018-01-30 | 贵州布依深泉养殖专业合作社 | A kind of rambutan fruit wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| CN101735920A (en) * | 2010-01-12 | 2010-06-16 | 海南大学 | Sweet litchi wine and production method thereof |
-
2013
- 2013-12-04 CN CN201310646733.8A patent/CN103602559B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| CN101735920A (en) * | 2010-01-12 | 2010-06-16 | 海南大学 | Sweet litchi wine and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 番石榴果酒的研制;于辉等;《中国酿造》;20081231(第13期);第98-99页的"2 工艺及操作要点" * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103602559A (en) | 2014-02-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103289858B (en) | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof | |
| CN102604783B (en) | Method for brewing Rosa roxburghii fruit and hollow plum compound fruit wine | |
| CN102676344B (en) | Brewing process for Chinese wolfberry mead | |
| CN102154084B (en) | Production method of wild kiwi fruit wine | |
| CN104232422A (en) | Brewing method of blueberry fruit wine | |
| CN103396928B (en) | Waxberry fruit liqueur and production method thereof | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN100420734C (en) | Red date wine and brewing method thereof | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN105219591A (en) | A kind of brewing method without seed Rosa roxburghii fermented wine | |
| CN105349329A (en) | Brewing production method of medlar and apple mix fermented fruit wine | |
| CN103865733A (en) | Production method of blueberry roxburgh rose brandy | |
| CN104928114A (en) | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof | |
| CN104818179A (en) | Mulberry fruit wine brewing method | |
| CN103666956A (en) | Method for brewing grape-flavor sweet corn sake | |
| CN103602559B (en) | A kind of preparation method of guava fruit wine | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN105647756B (en) | A kind of thick wine of selenium-rich cordyceps mulberry health care | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN103436406A (en) | Low-degree fresh plum wine and preparation method thereof | |
| CN102851193B (en) | Preparation method of semi-dry pear vinegar | |
| CN102690742B (en) | Manufacturing method of red raspberry liqueur | |
| CN104004617A (en) | Production method of Corsvenor Momordica Fruit glutinous rice wine | |
| CN102174348A (en) | Brewing method of medlar grape dry red wine | |
| CN104774728A (en) | Puerarin golden-silk jujube fruit vinegar aged liquid rich in flavone and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160106 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |