[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

CN111925880A - Method for brewing sulfur-free red wine - Google Patents

Method for brewing sulfur-free red wine Download PDF

Info

Publication number
CN111925880A
CN111925880A CN202010787167.2A CN202010787167A CN111925880A CN 111925880 A CN111925880 A CN 111925880A CN 202010787167 A CN202010787167 A CN 202010787167A CN 111925880 A CN111925880 A CN 111925880A
Authority
CN
China
Prior art keywords
grape
fermentation
brewing
sulfur
treatment
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
Application number
CN202010787167.2A
Other languages
Chinese (zh)
Inventor
奚强
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ningxia Meiyu Wine Brewing Co ltd
Original Assignee
Ningxia Meiyu Wine Brewing Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ningxia Meiyu Wine Brewing Co ltd filed Critical Ningxia Meiyu Wine Brewing Co ltd
Priority to CN202010787167.2A priority Critical patent/CN111925880A/en
Publication of CN111925880A publication Critical patent/CN111925880A/en
Pending legal-status Critical Current

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00Preparation of wine or sparkling wine
    • C12G1/02Preparation of must from grapes; Must treatment and fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00Preparation of wine or sparkling wine
    • C12G1/02Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment

Landscapes

  • 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)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention relates to a method for brewing sulfur-free red wine. The invention discloses a method for brewing sulfur-free red wine, which is characterized by comprising the following steps: 1) freezing the peel; 2) high density CO2Processing; 3) separating juice; 4) fermenting; 5) and (5) post-treatment. The invention has the advantages that compared with the prior art, the fresh red grape pericarp is frozen and then adopts high-density CO2The treatment has the effects of sterilizing and effectively leaching pericarp components, and no SO is introduced in the process2. The peel and residue are separated by juice before fermentation, so that the inferior tannin in the grape seeds is prevented from entering the wine liquid in the fermentation process, and the process is relatively simple. In addition, the whole process does not involve heat treatment, and the product quality is high.

Description

Method for brewing sulfur-free red wine
Technical Field
The invention relates to a method for brewing wine, in particular to a method for brewing sulfur-free red wine.
Background
The red wine is fermented wine prepared by fermenting and brewing fresh grape or grape juice as raw materials. According to the national standard, the color is purple red, deep red, ruby red, reddish brown, or brownish red. The raw materials for brewing the red wine are red grape varieties such as cabernet sauvignon, melo, melanopino, cila and the like. The color of red wine is mainly derived from the pigments in the red grape peel. Researches show that the color development components such as anthocyanin in red grape mainly exist in the peel, and in addition, the peel contains rich resveratrol, flavone, tannin, volatile aroma and other components which endow the red grape with special efficacy and characteristic taste. According to the national standard, the dry extract content of red wine is higher than that of white wine and pink wine. Therefore, it is essential to leach out the beneficial components of the peel during the brewing of red wine. At present, red wine is generally fermented by adopting a mode with peel seeds, grape mash juice and the peel seeds are pumped into a fermentation tank for fermentation after grapes are crushed, grape mash at the bottom of the fermentation tank is pumped out and sprayed onto fruit peels floating on the top of the fermentation tank to leach components such as pigments in the fermentation process through circulation, or the fruit peels are pressed to the bottom of the fermentation tank through a manual wine pressing cap to enable the fruit peels to be fully contacted with fermentation liquor, so that the fruit peel components are leached.
In addition, the brewing raw materials in the red wine have certain mixed bacteria, and the components such as pigment, polyphenol and the like in the juice are easily oxidized and browned after the fruit grains are crushed. Therefore, the growth of harmful microorganisms and the oxidation need to be inhibited in the fermentation process, and SO is mostly used for brewing red wine at present2Performing corrosion prevention and oxidation inhibition, and maintaining a certain concentration of SO in the whole process of red wine fermentation2But SO2Toxic, is a legal limit of the substances in wine, SO being present in practice2If the addition amount of (A) is not controlled well, the product can be seriously damaged, and even the food safety problem can be caused.
At present, people pay more attention to the health and safety of foods, and brewing safer and healthier wine products is a trend of market development. Therefore, beneficial ingredients are added in red wine brewing, and SO is reduced2The use of such harmful components is the direction of technological development. In the aspect of increasing beneficial components, such as a common method for extracting red grape pigment by heating, grape is crushed, then grape mash is heated to a higher temperature, generally 60-70 ℃ in actual production, the pigment in the peel is extracted, and then fermentation is carried out, so as to achieve the purpose of extracting the pigment. In addition, patent CN201910865822.9 discloses a dry white wine and its flavor-enhancing brewing method, wherein unbroken grape is placed in a fermentation tank, water, grape fermentation juice and yeast are added into the fermentation tank, and CO generated from the fermentation juice is utilized2Maintaining anaerobic environment, and soaking at 16-24 deg.C for 15 days to increase fragrance. In reducing harmful component SO2In the aspect of use, patent CN201711143382.3 discloses a process for brewing sulfur-free dry red wine, which comprises the steps of crushing grape raw materials, carrying out heat treatment at 76-79 ℃ for 130min, fermenting, separating, ageing, filtering, blending, heating, finely filtering and filling. Patent CN201510172293.6 disclosesA process for preparing the sulfur-free sparkling wine includes such steps as pumping the raw grape material into extracting tank, adding pectase, extracting, squeezing to obtain juice, high-temp sterilization, flocculating settling, fermentation, separating yeast, ageing, filtering and loading in containers. The patent CN201610666054.0 discloses a preparation method of sulfur-free spine grape wine, which comprises the steps of spraying and cleaning fresh spine grapes with boiled and cooled clean water, crushing, carrying out enzymolysis and extraction on pectin at 30-35 ℃ for 2-3 h, carrying out enzymolysis and extraction on cellulose at 50-60 ℃ for 80-120 min, fermenting, carrying out steam treatment on the mature wine at 100-105 ℃, and carrying out secondary fermentation on the mature wine. The patent CN201911249605.3 discloses a method for brewing a sulfur-free wine, which comprises the steps of treating raw materials, adding inert gas, adding yeast and nutrients thereof for fermentation, reducing the temperature to 10-15 ℃ when the residual sugar is lower than 4g/L, adding 50-80 mg/L sulfur dioxide, storing after the fermentation is stopped, keeping the pressure at 100-L000 MPa for 1-2 h for cold sterilization, filtering and filling. The analysis of the prior art shows that the conventional method for thermally extracting the pigment in the aspect of increasing the beneficial components has the technical defect of damaging heat-sensitive components at high temperature while improving the leaching of the pigment. By CO2The method for increasing the fragrance by dipping needs overlong dipping time, has large difficulty in quality control and high equipment occupancy rate. In reducing harmful component SO2In the aspect of use, the grape mash or the old wine is mostly required to be sterilized by high-temperature treatment. The method of cold sterilization is adopted, and a small amount of SO is required to be added in the fermentation process2Meanwhile, high pressure of 100-l 000MPa is required for sterilization, the requirement on equipment materials is too high, and the sterilization is difficult to realize in actual industrial production.
Disclosure of Invention
The invention aims to provide a method for brewing sulfur-free red wine, which overcomes the defects of the prior art, improves the beneficial extract of the red wine, and does not use SO in the whole brewing process2And brewing a high-quality red wine.
The invention relates to a method for brewing sulfur-free red wine, which comprises the following steps:
(1) freezing the fruit peels: and (3) freezing the peel of the fresh red grape fruit grains subjected to stem removal through a refrigerator by a vibrating conveyer belt to obtain the iced grape grains.
(2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking.
(3) Juice separation: mixing high density CO2And (3) sequentially connecting the discharge valve of the treatment kettle, the filter and the fermentation tank in series, opening the discharge valve, and putting the grape juice into the fermentation tank through the filter to obtain the grape juice to be fermented.
(4) Fermentation: adding 0.01-0.02 wt% of saccharomyces cerevisiae of grape juice to be fermented into sterile warm water according to the weight percentage, uniformly stirring, activating at room temperature for 20-30 min, then inoculating the activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to be 10-20 ℃ for fermentation, cooling to 0-5 ℃ until the sugar degree is lower than 4Brix, and terminating the fermentation to obtain the red grape fermented wine.
(5) And (3) post-treatment: and (3) respectively gluing, filtering and filling the red grape fermented wine to obtain a finished product.
The red grape in the step (1) is at least one of cabernet sauvignon, melo, melanogaster, cila and pindol.
Freezing the peel in the step (1), wherein the freezing temperature is-35 to-30 ℃, and the freezing time is 30 to 60 seconds.
Step (2) said high density CO2And (3) treating, wherein the pressure of a treatment kettle is 15-30 MPa, the temperature is 15-30 ℃, and the treatment time is 30-60 min.
And (4) the filtering aperture of the filter in the step (3) is 2-3 mm.
And (4) the saccharomyces cerevisiae is commercial yeast dry powder, the temperature of the sterile warm water is 35-38 ℃, and the weight ratio of the saccharomyces cerevisiae to the sterile warm water is 1: 5-1: 10.
The invention has the beneficial effects that: first, use high density CO2Treating, sterilizing and acid leaching, CO2The high-pressure high-acid system condition can effectively kill gram-negative bacteria such as acetobacter, lactobacillus plantarum, escherichia coli and the like which harm the quality of the grape wine, and avoid SO2The use of (1). At the same time, the user can select the desired position,the leaching efficiency of pigment, resveratrol, flavone and tannin in the peel under the high-acid condition is greatly improved, and the effect of quickly extracting peel components is achieved. Secondly, the freezing treatment of the peel forms ice crystals and high-density CO on the peel layer of the fresh fruit2During treatment, ice crystals melt, so that the surface area of a porous structure formed by the peel layer is increased, and the leaching efficiency of components of the peel layer is improved. Meanwhile, the porous peel structure plays a role in dispersing CO2By the action of (A) to (B) CO2More uniform dispersion in grape juice increases the action area and improves the sterilization effect. Third, high density CO2After treatment, because sufficient pigment and tannin components are extracted from the grape mash, the grape mash does not need to be fermented with skin seeds during brewing, and poor-quality tannin in the grape seeds cannot be brought into wine. Meanwhile, the operations of pressing a wine cap, deslagging and the like are avoided in the process operation, and the fermentation process operation is simplified. Fourthly, compared with the prior sulfur-free wine process, the whole process does not involve heat treatment, so that the aroma components and the heat-sensitive components are effectively preserved, and the product quality is improved.
Detailed Description
The invention aims to provide a method for brewing sulfur-free red wine. The present invention is described in further detail with reference to specific embodiments, which are given for the purpose of illustration only and are not intended to limit the scope of the invention.
Example 1:
1) freezing the fruit peels: and (3) freezing the peel of the stemmed cabernet sauvignon grape fruit grains by a refrigerator through a vibrating conveyer belt, wherein the freezing temperature is-35 ℃, and the freezing time is 30s, so as to obtain the rind grape grains.
2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking, and maintaining the pressure of the treatment kettle at 20MPa and 30 deg.C for 50 min.
3) Juice separation: mixing high density CO2The discharge valve of the treatment kettle is sequentially connected with a filter with a filtering aperture of 3mm and a fermentation tank in series, and the discharge valve is opened to put grape juice into the fermentation tank through the filter.
4) Fermentation: taking commercial dry yeast powder accounting for 0.01 percent of the weight of grape juice to be fermented according to the weight percentage, putting the commercial dry yeast powder into 35 ℃ sterile warm water accounting for 5 times of the weight of the dry yeast powder, uniformly stirring, activating at room temperature for 30min, then inoculating the activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to 15 ℃ for fermentation until the sugar degree is 3.5Brix, cooling to 4 ℃, and stopping fermentation to obtain the red grape fermented wine.
5) And (3) post-treatment: and (3) respectively carrying out glue adding, filtering and filling on the red grape fermented wine to obtain the sulfur-free red wine finished product.
Example 2:
1) freezing the fruit peels: and (3) freezing the peel of the stemmed black skin grape fruit grains by a refrigerator through a vibrating conveyer belt, wherein the freezing temperature is-30 ℃, and the freezing time is 60s, so as to obtain the ice skin grape grains.
2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking, and maintaining the pressure of the treatment kettle at 30MPa and the temperature at 30 deg.C for 30 min.
3) Juice separation: mixing high density CO2The discharge valve of the treatment kettle is sequentially connected with a filter with the filtering aperture of 2.5mm and a fermentation tank in series, and the discharge valve is opened to put grape juice into the fermentation tank through the filter.
4) Fermentation: taking commercial dry yeast powder accounting for 0.02 wt% of grape juice to be fermented according to the weight percentage, putting the commercial dry yeast powder into sterile warm water at 38 ℃ which is 10 times of the dry yeast powder by weight, uniformly stirring, activating at room temperature for 30min, then inoculating activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to be 10 ℃ for fermentation, cooling to 4 ℃ when the sugar degree is 4Brix, and stopping fermentation to obtain the red grape fermented wine.
5) And (3) post-treatment: and (3) respectively carrying out glue adding, filtering and filling on the red grape fermented wine to obtain the sulfur-free red wine finished product.
Example 3:
1) freezing the fruit peels: mixing the stemmed cabernet sauvignon with the Meluo grape fruit grains at a ratio of 1:1, and freezing the peel of the grape fruit grains by a refrigerator through a vibrating conveyer belt at a freezing temperature of-35 ℃ for 30s to obtain the ice-peel grape fruit grains.
2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking, and maintaining the pressure of the treatment kettle at 30MPa and the temperature at 30 deg.C for 30 min.
3) Juice separation: mixing high density CO2The discharge valve of the treatment kettle is sequentially connected with a filter with the filtering aperture of 2.5mm and a fermentation tank in series, and the discharge valve is opened to put grape juice into the fermentation tank through the filter.
4) Fermentation: taking commercial dry yeast powder accounting for 0.02 wt% of grape juice to be fermented according to the weight percentage, putting the commercial dry yeast powder into 35 ℃ sterile warm water accounting for 10 times of the dry yeast powder, uniformly stirring, activating for 25min at room temperature, then inoculating activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to 15 ℃ for fermentation until the sugar degree is 3.5Brix, cooling to 0 ℃, and stopping fermentation to obtain the red grape fermented wine.
5) And (3) post-treatment: and (3) respectively carrying out glue adding, filtering and filling on the red grape fermented wine to obtain the sulfur-free red wine finished product.

Claims (6)

1. A method for brewing sulfur-free red wine is characterized by comprising the following steps:
(1) freezing the fruit peels: and (3) freezing the peel of the fresh red grape fruit grains subjected to stem removal through a refrigerator by a vibrating conveyer belt to obtain the iced grape grains.
(2) High density CO2And (3) treatment: feeding ice rind grape pellets into high density CO2Pumping CO into the treatment kettle2Maintaining a certain pressure and temperature, sterilizing and soaking.
(3) Juice separation: mixing high density CO2And (3) sequentially connecting the discharge valve of the treatment kettle, the filter and the fermentation tank in series, opening the discharge valve, and putting the grape juice into the fermentation tank through the filter to obtain the grape juice to be fermented.
(4) Fermentation: adding 0.01-0.02 wt% of saccharomyces cerevisiae of grape juice to be fermented into sterile warm water according to the weight percentage, uniformly stirring, activating at room temperature for 20-30 min, then inoculating the activated saccharomyces cerevisiae into a fermentation tank, controlling the fermentation temperature to be 10-20 ℃ for fermentation, cooling to 0-5 ℃ until the sugar degree is lower than 4Brix, and terminating the fermentation to obtain the red grape fermented wine.
(5) And (3) post-treatment: and (3) respectively gluing, filtering and filling the red grape fermented wine to obtain a finished product.
2. The method of claim 1, wherein the red grape of step (1) is at least one of cabernet sauvignon, melo, melanomyces nigra, cila, and pindol.
3. The brewing method of sulfur-free red wine according to claim 1, wherein the pericarp of the step (1) is frozen at-35 to-30 ℃ for 30 to 60 s.
4. The process for brewing a sulfur-free red wine according to claim 1, wherein the high density CO of step (2)2And (3) treating, wherein the pressure of a treatment kettle is 15-30 MPa, the temperature is 15-30 ℃, and the treatment time is 30-60 min.
5. The method for brewing sulfur-free red wine according to claim 1, wherein the filter of the filter in the step (3) has a filter pore size of 2-3 mm.
6. The method for brewing sulfur-free red wine according to claim 1, wherein the saccharomyces cerevisiae in the step (4) is commercial yeast dry powder, the temperature of the sterile warm water is 35-38 ℃, and the weight ratio of the saccharomyces cerevisiae to the sterile warm water is 1: 5-1: 10.
CN202010787167.2A 2020-08-07 2020-08-07 Method for brewing sulfur-free red wine Pending CN111925880A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010787167.2A CN111925880A (en) 2020-08-07 2020-08-07 Method for brewing sulfur-free red wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010787167.2A CN111925880A (en) 2020-08-07 2020-08-07 Method for brewing sulfur-free red wine

Publications (1)

Publication Number Publication Date
CN111925880A true CN111925880A (en) 2020-11-13

Family

ID=73306936

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010787167.2A Pending CN111925880A (en) 2020-08-07 2020-08-07 Method for brewing sulfur-free red wine

Country Status (1)

Country Link
CN (1) CN111925880A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116396826A (en) * 2023-04-12 2023-07-07 石河子大学 Grape fruit vinegar and preparation method thereof

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2731228A1 (en) * 1995-03-03 1996-09-06 Carboxyque Francaise Wine-making process involving cold maceration step
US20040234661A1 (en) * 1998-08-10 2004-11-25 Balaban Murat O. Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide
JP2010148438A (en) * 2008-12-25 2010-07-08 National Institute Of Advanced Industrial Science & Technology Method for sterilizing rice-brewed sake by slightly high-pressure treatment with carbon dioxide
CN107099409A (en) * 2017-07-05 2017-08-29 宁夏立兰酒庄有限公司 The method that carbon dioxide low temperature dipping makes grape wine
CN107354048A (en) * 2017-07-12 2017-11-17 宁夏大学 A kind of claret and preparation method thereof
CN109897749A (en) * 2019-04-29 2019-06-18 宁夏贺兰山东麓庄园酒业有限公司 A kind of preparation method of claret
CN110452794A (en) * 2019-09-12 2019-11-15 青岛华东葡萄酿酒有限公司 A kind of dry white wine and its flavouring brewing method
CN110771763A (en) * 2019-11-25 2020-02-11 宁夏宝丰生态牧场有限公司 Preparation method of cold-pressed medlar juice

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2731228A1 (en) * 1995-03-03 1996-09-06 Carboxyque Francaise Wine-making process involving cold maceration step
US20040234661A1 (en) * 1998-08-10 2004-11-25 Balaban Murat O. Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide
JP2010148438A (en) * 2008-12-25 2010-07-08 National Institute Of Advanced Industrial Science & Technology Method for sterilizing rice-brewed sake by slightly high-pressure treatment with carbon dioxide
CN107099409A (en) * 2017-07-05 2017-08-29 宁夏立兰酒庄有限公司 The method that carbon dioxide low temperature dipping makes grape wine
CN107354048A (en) * 2017-07-12 2017-11-17 宁夏大学 A kind of claret and preparation method thereof
CN109897749A (en) * 2019-04-29 2019-06-18 宁夏贺兰山东麓庄园酒业有限公司 A kind of preparation method of claret
CN110452794A (en) * 2019-09-12 2019-11-15 青岛华东葡萄酿酒有限公司 A kind of dry white wine and its flavouring brewing method
CN110771763A (en) * 2019-11-25 2020-02-11 宁夏宝丰生态牧场有限公司 Preparation method of cold-pressed medlar juice

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
M. ALEGRIA,等: "Influence of freezing skin grapes to extract phenolic compounds during red wine maceration", 《BIO WEB OF CONFERENCES》 *
张红娜等: "果皮冷冻处理对红葡萄酒品质的影响", 《中国酿造》 *
张莉等: "浸渍工艺对红葡萄酒质量的影响", 《酿酒科技》 *
胡卓炎,等, 中国农业大学出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116396826A (en) * 2023-04-12 2023-07-07 石河子大学 Grape fruit vinegar and preparation method thereof
CN116396826B (en) * 2023-04-12 2024-04-02 石河子大学 Grape fruit vinegar and preparation method thereof

Similar Documents

Publication Publication Date Title
CN101665751B (en) Lemon fermented wine and preparation method thereof
CN104498258B (en) Persimmon brandy brewing process
CN105238645B (en) A kind of brewing method of cherry fizz
CN103497859B (en) Jaboticaba red wine
CN102212431B (en) A kind of production technology of ice red wine
CN100497575C (en) Lichee spirit and its producing method
CN113355190A (en) Cherry juice wine and preparation method thereof
CN101955867A (en) Chrysanthemum dry red wine
CN107022437A (en) A kind of raspberry grape wine and its brew method
KR101752633B1 (en) Manufacturing Method for Mulberry Wine
CN101463310B (en) Vaccinium uliginosum fermentation fruit wine and preparation method thereof
CN111925880A (en) Method for brewing sulfur-free red wine
CN101481644A (en) Brewing process for yellow peach wine
CN113355188A (en) Method for brewing full-fermentation type black rice wine rich in anthocyanin
CN101560459B (en) Method for producing full juice pomegranate liqueur
KR100868974B1 (en) Manufacturing method of persimmon fermented wine
CN100487100C (en) Fresh Chinese data red wine and preparing process thereof
CN111647474A (en) Method for making fresh pink wine by blending rose fragrance and mulberry leaf flavour vitamin E
CN111961548A (en) Brewing process of dry red wine
CN110373300A (en) A kind of brew method of cherry wine
CN115044441A (en) Preparation method of roxburgh rose fruit wine
CN115287133A (en) Brewing method of medlar and grape dry red wine
CN114591797A (en) A kind of base wine brewing method for mixed wine and base wine
CN106701433B (en) Rosa xanthina fruit wine and preparation method thereof
CN101302463B (en) Preparation of 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