CN101948724A - Method for preparing wild jujube wine - Google Patents
Method for preparing wild jujube wine Download PDFInfo
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- CN101948724A CN101948724A CN2010102912808A CN201010291280A CN101948724A CN 101948724 A CN101948724 A CN 101948724A CN 2010102912808 A CN2010102912808 A CN 2010102912808A CN 201010291280 A CN201010291280 A CN 201010291280A CN 101948724 A CN101948724 A CN 101948724A
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- 240000008866 Ziziphus nummularia Species 0.000 title claims abstract description 60
- 235000014101 wine Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 6
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000010521 absorption reaction Methods 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 230000008961 swelling Effects 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- PODWXQQNRWNDGD-UHFFFAOYSA-L sodium thiosulfate pentahydrate Chemical compound O.O.O.O.O.[Na+].[Na+].[O-]S([S-])(=O)=O PODWXQQNRWNDGD-UHFFFAOYSA-L 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 12
- 239000000203 mixture Substances 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 3
- 239000004310 lactic acid Substances 0.000 abstract 2
- 241001247821 Ziziphus Species 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 230000000887 hydrating effect Effects 0.000 abstract 1
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 abstract 1
- 235000019345 sodium thiosulphate Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241000432824 Asparagus densiflorus Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 240000002948 Ophiopogon intermedius Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219093 Rhamnus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 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
- 239000000843 powder Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for processing fruit wine, in particular to a method for preparing wild jujube wine. The method solves the problems of processing and utilization of wild jujube. The method comprises the following steps of: raw material selection; washing and impurity removal; hydration, namely mixing and hydrating the wild jujube and water till full water absorption and swelling; core removal; fermentation, namely adding sugar into the separated fruit mash till the sugar concentration reaches 150 grams per liter, then adding 50 grams per ton of sodium thiosulfate and 80 to 100 grams per ton of active dry yeast into the fruit mash, mixing the materials uniformly, pumping the mixture into a fermentation tank, fermenting the mixture for 3 to 4 days, controlling the temperature to be no more than 29 DEG C, and stopping fermentation when the alcoholic strength reaches 10 degrees; separation of clear wine after the fermentation is finished; acid degradation, namely adding lactic acid bacteria into the clear wine to perform lactic acid bacteria fermentation because the acidity of the wide jujube is high; ageing treatment, namely standing the clear wine for 3 months; and blending.
Description
Technical field
The present invention relates to a kind of working method of fruit wine, be specially a kind of preparation method of Wild jujube wine.
Background technology
Wild jujube, the fruit of Rhamnaceae Rhamnus shrub plant wild jujube (Z izypus jujubaM ill) also claims the mountain jujube, and shape is littler and justify than general jujube, and crust is red-purple, and is smooth and do not have wrinkle, widely distributes in mountain area, the hilly country on ground such as Shandong, Hebei.It is denseer that wild jujube and jujube are compared tart flavour, can eat raw, and also pharmaceutically acceptable, the nutritive value of wild jujube is very high, and the nutrition of wild jujube is mainly reflected in its composition.It contains various trace elements such as potassium, sodium, iron, zinc, phosphorus, selenium not only as other fruit; The more important thing is, contain a large amount of vitamins Cs in the fresh wild jujube, vitamin-E, its content are 2-3 times of red date, 20-30 times of oranges and tangerines, and the utilization ratio in human body can reach 86.3%, is the outstanding person in all fruit.Wild jujube can be processed into as food such as Sucus Ziziphi Spinosae, wild jujube powder, Wild Jujube wines, and wild jujube also has pharmaceutical use.On the books very early in the classic of TCM Shennong's Herbal, wild jujube can " five viscera settling be made light of one's life by commiting suicide and is prolonged life ".Effect with the old and face nursing and life prolonging of anti-disease, anti-aging.Can play nourishing the liver, the peaceful heart, calm the nerves, the effect of arrest sweating.Medically commonly used it treat neurasthenia, vexed insomnia, dreaminess, night sweat, easy disease such as frightened.The sour leaf ketone that extracts in the Folium Ziziphi Spinosae has curative effect preferably to coronary heart disease.
Wild jujube can be processed food such as tea, beverage, wine.The processing technology of common Wild Jujube wine is fermentation and half zymotechnique, for example application number: a kind of Wild jujube wine of 200710018683.3 records and preparation method thereof.Step (one) choosing fruit, broken skin: wild jujube through the choosing fruit, clean, again after the fragmentation, add 3～6 times of wild jujube weight, pol and be in 10%～20% the aqueous sucrose solution and soak 3～5H, the wild jujube wine with dregs is standby; Step (two) zymamsis: the wine brewing active dry yeast bacterium of getting wild jujube weight 0.5%～1.5% earlier, add pol (saccharometer measurement) and be in 5～15% the sucrose water, under 30 ℃ of conditions, activate 0.5～1 hour, it is added in the wild jujube wine with dregs again, stir, controlled temperature is at 25～28 ℃, carry out zymamsis, when the residual sugar amount in the fermented liquid is lower than 5% (measuring with saccharometer), finish zymamsis, about 6～8 days of time, filter and obtain Wild Jujube wine.With application number is the soak type Wild jujube wine of 200710018683.3 1 representatives, it is 45 degree liquor with the wine base, raw material is wild wild jujube, concrete prescription is: the wild wild jujube of the wild wild jujube fruit of weight ratio 6-12% liquor 45 degree 33-40% white sugar 10-13% citric acid 0.1-0.3% potassium sorbate 0.02-0.05% soft water 42-50% is really soaked, heat to soak and made wild wild jujube Normal juice in 48 hours, in addition wild wild jujube is put into 45 degree liquor and invaded bubble 10-15 days, making wild wild jujube invades and steeps in wine, both were with 2: 1 mixed, with liquid glucose, citric acid, the potassium sorbate allotment, through the essence filter, sterilization is made into samples wine.With application number is that the 97104748.0 allotment wine of representing are formed (weight ratio) by following composition: liquor 90%, wild jujube 8%, river knee 0.5%, the tuber of dwarf lilyturf 0.5%, asparagus fern 0.5%, matrimony vine 0.5%.The lixiviate of wild jujube aquation is after the polygalacturonase hydrolysis obtains spine date juice, at 25 ℃ of-28 ℃ of following Primary Fermentation 5-9d, again through about 16 ℃ of-20 ℃ of following secondary fermentation 20d of tank switching, after the clarification of following glue, freezing, filtration etc. are handled, obtain wild jujube fruit wine, the bright-coloured clarification of wine body, sour-sweet degree is moderate, alcoholic strength 10%-13%.
Summary of the invention
The present invention is for the problem of the processing and utilization that solves Wild jujube and a kind of preparation method of Wild Jujube wine is provided.
The present invention is realized by following technical scheme, a kind of preparation method of Wild jujube, and step is:
1. material choice, 2. washing impurity-removing:
3. aquation: Wild jujube and water are mixed the abundant water absorption and swelling of aquation, 4. take off nuclear,
5. fermentation, the fruit wine with dregs of separating is added that sugar makes sugared concentration reach 150 grams per liters, add Sulfothiorine 50 gram/tons, add active dry yeast 80-100 gram/ton again, and mix and squeeze into fermentor tank, begin fermentation, fermentation time 3～4 days, controlled temperature are no more than 29 ℃, reach 10 ° with alcoholic strength and can stop fermentation, 6. after the fermentation ends, pure mellow wine liquid is separated
7. fall acid, the acidity of Wild jujube is very high, and add milk-acid bacteria and carry out lactobacillus-fermented,
8. ageing is handled, and leaves standstill processing in 3 months
9. allotment is blent.
Wild jujube wine color and luster according to above-mentioned prepared: light red, clear does not have obvious suspended substance and throw out.Have fruital and sweet-smelling.The mellow gentle association of mouthfeel, the wine body is plentiful, and pleasant impression is long, and free from extraneous odour has mountain jujube mulse typical style.20 ℃ 12 ± 0.5% of alcohol, total acid 6～7 grams per liters, below volatile acid 0.8 grams per liter, sugar-free extract 14 grams per liters.
Embodiment
The preparation method of embodiment 1, a kind of Wild jujube wine, step is:
1. material choice ingredient requirement ripening degree height, full seed, color and luster is pure, and fruit is evenly individual, no disease and pest, the Wild jujube that does not have the phenomenon that rots, 2. washing impurity-removing: Wild jujube is earlier through the phreatic water washing, the earth on pericarp surface, impurity and the microorganism that adheres to cleaned up, to prevent to bring in the fruit liquid, influence dipping and fermentation cause the muddy phenomenon of wine liquid.Jujube is put into ceramic pot or stainless steel vessel, add fresh phreatic water again.It is fully absorbed water, utilize double-edged fine-toothed comb when adding water, make the water surface surpass above the jujube 10 centimetres and be advisable to jujube pressure a little.3. aquation: after rinsing well, Wild jujube and water are mixed the abundant water absorption and swelling of aquation, amount of water is that the wild jujube amount is as the criterion to flood wild jujube, temperature 30-50 ℃, and time 48-60 hour.4. take off nuclear and pulverizing: the mountain jujube can carry out extrusion process after handling through aquation, and pulp is taken off from fruit stone fully.Fruit stone and pulp mash are separated, and mash is sent in the fermentor tank fermented.5. fermentation, the fruit wine with dregs of separating is added that sugar makes sugared concentration reach 150 grams per liters, add Sulfothiorine 50 gram/tons, add active dry yeast 80-100 gram/ton again, and mix and squeeze into fermentor tank, begin fermentation, fermentation time 3～4 days, controlled temperature is no more than 29 ℃, reaches 10 ° with alcoholic strength and can stop fermentation.6. after the fermentation ends, seal, static, make its natural sedimentation 7 days, separate then, squeezing again, pure mellow wine liquid is separated.
7. fall acid, the acidity of Wild jujube is very high, adds milk-acid bacteria and carries out lactobacillus-fermented, makes taste soft.
8. ageing is handled, and above-mentioned fermented liquid is put into sealed can, leaves standstill processing in 3 months.
9. allotment is blent, and can process according to the colony of different taste, and for example sugaring is treated as half-dried, sweet type wine.
Claims (1)
1. the preparation method of a Wild jujube, it is characterized in that: step is:
(1), material choice, (2), washing impurity-removing:
(3), aquation: Wild jujube and water are mixed the abundant water absorption and swelling of aquation, (4), take off nuclear,
(5), fermentation, the fruit wine with dregs of separating is added that sugar makes sugared concentration reach 150 grams per liters, add Sulfothiorine 50 gram/tons, add active dry yeast 80-100 gram/ton again, and mix and squeeze into fermentor tank, begin fermentation, fermentation time 3～4 days, controlled temperature are no more than 29 ℃, reach 10 ° with alcoholic strength and can stop fermentation, (6), after the fermentation ends, pure mellow wine liquid is separated
(7), acid is fallen, the acidity of Wild jujube is very high, add milk-acid bacteria and carry out lactobacillus-fermented,
(8), ageing handles, and leaves standstill processing in 3 months,
(9), allotment is blent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102912808A CN101948724A (en) | 2010-09-26 | 2010-09-26 | Method for preparing wild jujube wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102912808A CN101948724A (en) | 2010-09-26 | 2010-09-26 | Method for preparing wild jujube wine |
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| Publication Number | Publication Date |
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| CN101948724A true CN101948724A (en) | 2011-01-19 |
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| CN2010102912808A Pending CN101948724A (en) | 2010-09-26 | 2010-09-26 | Method for preparing wild jujube wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652770A (en) * | 2011-03-03 | 2012-09-05 | 天津聚贤投资有限公司 | Jujube dead leaf wine |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
| CN104862173A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Production process of wild jujube wine |
| CN105754772A (en) * | 2016-04-08 | 2016-07-13 | 成都大学 | Quinoa fruit wine and preparation method thereof |
| CN110669614A (en) * | 2018-06-15 | 2020-01-10 | 雷炳忠 | Production method of natural wild jujube wine |
-
2010
- 2010-09-26 CN CN2010102912808A patent/CN101948724A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652770A (en) * | 2011-03-03 | 2012-09-05 | 天津聚贤投资有限公司 | Jujube dead leaf wine |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
| CN104017694B (en) * | 2014-06-27 | 2016-04-20 | 四川理工学院 | A kind of making method of low sugar red date rice wine |
| CN104862173A (en) * | 2015-05-13 | 2015-08-26 | 中国中轻国际工程有限公司 | Production process of wild jujube wine |
| CN105754772A (en) * | 2016-04-08 | 2016-07-13 | 成都大学 | Quinoa fruit wine and preparation method thereof |
| CN110669614A (en) * | 2018-06-15 | 2020-01-10 | 雷炳忠 | Production method of natural wild jujube wine |
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Application publication date: 20110119 |