CN102399661B - A kind of preparation method producing plum health fruit - Google Patents
A kind of preparation method producing plum health fruit Download PDFInfo
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- CN102399661B CN102399661B CN201110379771.2A CN201110379771A CN102399661B CN 102399661 B CN102399661 B CN 102399661B CN 201110379771 A CN201110379771 A CN 201110379771A CN 102399661 B CN102399661 B CN 102399661B
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 69
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 33
- 235000012907 honey Nutrition 0.000 claims abstract description 29
- 230000032683 aging Effects 0.000 claims abstract description 21
- 238000003860 storage Methods 0.000 claims abstract description 19
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000005352 clarification Methods 0.000 claims abstract description 14
- 238000013467 fragmentation Methods 0.000 claims abstract description 11
- 238000006062 fragmentation reaction Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 16
- 229910000278 bentonite Inorganic materials 0.000 claims description 16
- 239000000440 bentonite Substances 0.000 claims description 16
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 16
- 229910052710 silicon Inorganic materials 0.000 claims description 16
- 239000010703 silicon Substances 0.000 claims description 16
- 239000007787 solid Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 10
- 238000011068 loading method Methods 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 4
- 235000020098 plum wine Nutrition 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000020710 ginseng extract Nutrition 0.000 description 2
- 230000004217 heart function Effects 0.000 description 2
- 230000003053 immunization Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000004218 vascular function Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000005049 Prunus salicina Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to fermentation fruit wine field, particularly produce a preparation method for plum health fruit, it comprises following step successively: raw material fruit, screening, cleaning, fragmentation, composition adjustment, dress cylinder add yeast fermentation, inverted engine, ageing, blend rectification, clarification, filtration, storage, sterilizing, inspection, packaging, warehouse-in; It is characterized in that: broken stirring adds honey simultaneously, and honey add-on is the 5-10% of fermented wine fruit total amount.It provide a kind of the wine is mellow and, fragrance is dense, there is the nutritive value of plum and honey, unique flavor, be suitable for the preparation method of the production plum health fruit that masses drink.
Description
Technical field
The present invention relates to fermentation fruit wine field, particularly a kind of preparation method producing plum health fruit.
Background technology
Plum is the fruit of rosaceous plant Japanese plum, belongs to stone fruit, and China's most area is all produced.Its feature not shelf-stable, substantially to eat raw, amount of finish is little, has the product such as can, preserved fruit, so there is a large amount of fruit to rot every year, loses very large.In the case, utilize modern biotechnology to make deep processed product, not only improve value-added content of product, also open up a new outlet for orchard worker buys fruit.
The deep processed product of biotechnology forms refining after the operations such as processing treatment, yeast fermentation, clarifying treatment for raw fruit.Full fruit jam fermentation used by the fermented type plum fruit wine utilizing this technology to produce, therefore, and the amino acid of the VITAMIN that fermented type plum fruit wine not only enriches containing plum and needed by human body, the various flavor compound also having yeast metabolism to produce and nutritive substance.
Fruit wine wine degree is low, nutritious, and meets the policy of national drinks development, and i.e. " high wine transforms to low alcohol, and grain wine is to fruit wine, and liquor transforms to fermented wine ", therefore development prospect is wide.Fruit wine great majority are in the market grape wine, and other fruit fruit wine kinds are little, and great majority form with white spirit mixing or with soaking in Chinese liquor, and outward appearance verity is poor, color and luster weight, and nutritive ingredient is few.
Summary of the invention
The object of this invention is to provide a kind of the wine is mellow and, fragrance is dense, there is the nutritive value of plum and honey, unique flavor, be suitable for the preparation method of the production plum health fruit that masses drink.
The technical scheme that the present invention solves the employing of its technical problem is: a kind of preparation method producing plum health fruit, and it comprises following step successively: raw material fruit, screening, cleaning, fragmentation, composition adjustment, dress cylinder add yeast fermentation, inverted engine, ageing, blend rectification, clarification, filtration, storage, sterilizing, inspection, packaging, warehouse-in; It is characterized in that: broken stirring adds honey simultaneously, and honey add-on is the 5-10% of fermented wine fruit total amount.
Described dress cylinder adds in yeast fermentation steps, with DV10 yeast fermentation plum fruit wine, inoculum of dry yeast is that 0.3g/ rises fruit juice, first yeast is dissolved in appropriate squeezing Normal juice mixing solutions, required yeasts is obtained, inoculation yeast at 20 ~ 25 DEG C at 42 DEG C of incubator activation 30 ~ 60min.
Described dress cylinder adds in yeast fermentation steps, uses the fermentor tank of band safety valve.
Described dress cylinder adds in yeast fermentation steps, is divided into primary fermentation and secondary fermentation, and be first 20 ~ 25 DEG C of bottom fermentations in temperature, yeast phase is 8-12 days, and produce without gas, primary fermentation terminates; After primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, loads the storage fat that the disinfects 90%-95% to ladle capacity, again through secondary fermentation in 2 weeks at 20 ~ 25 DEG C.
In described inverted engine step, the wine liquid removing wine pin after having fermented is precipitated, is separated with siphonage, isolates pure mellow wine liquid, in the storage fat that loading disinfects, to the 90%-95% of ladle capacity.
In described ageing step, during ageing, temperature requirement remains on less than 20 DEG C, 6 months ageing time.
Described rectification step of blending is in the fermented wine after honey being joined clarification when rectification, and the content of total dissoluble solid is 10 ~ 15%.
Described clarification and filtration step are at lower glue 9-11 days, and with silicon bentonite filter, flame filter press, microporous filter, clarifies, filters former wine.
In described silicon bentonite filter, silicon bentonite addition is that 1g/ rises former wine, LBVI0.005g/ rises former wine.
The invention has the beneficial effects as follows:
1, adopt fragmentation to stir into pulpous state, stir in fragmentation and add honey simultaneously, define the novel plum wine of the nutritive value with plum and honey.
2, with the plum fruit wine that DV10 yeast fermentation is produced, fruital, aroma are coordinated, and plum, honey flavour are outstanding.
3, filter clarification plum fruit wine with silicon bentonite in conjunction with LBVI, improve the stability of wine, reduce the browning reaction of wine.
4, whole production process is without any thermal treatment process, and fermentation and lixiviate make plum fruit wine well remain the nutritive ingredient of raw material.
5, the fermented type plum fruit wine production technology that prepared by the present invention adopts the former fruit jam fermentation of 100%, and product wine degree is low, and pol is low, without adding alcohol, essence, pigment.Mouthfeel is good, nutritious.Unique flavor, is suitable for masses and drinks.
6, the fermented type plum fruit wine that prepared by the present invention has profit flesh beautifying face and moistering lotion effect; can clearing lung-heat Li Shui, can regain one's strength of body rapidly, Ginseng Extract, has strengthening the spleen to promote digestion; step-down, antibechic effect, cardio and vascular function can be promoted, there are provide protection, improving water flood to liver, improve immunizing power.
Embodiment
A kind of novel plum fruit wine preparation method of the present invention is as follows:
Embodiment 1
Step 1: get the plum that 900g fresh mature degree is good, after cleaning up, fragmentation stirs into pulpous state, and fruit stone can not be broken, stir in fragmentation and add 100g honey simultaneously, honey add-on is 10% of fermented wine fruit total amount.Make plum honey slurry;
Step 2: step 1 plum honey is starched 1 liter, adjustment acidity, pol;
Step 3: the mixing juice tape loaded formed in step 2 has in the fermentation flask of safety valve, adds DV10 yeast, addition is that 0.3g/ rises mixing juice, gets dry yeast 10 times of mass mixing juices and obtains at 42 DEG C of incubator activated yeast 30 ~ 60min; Under the condition of 25 DEG C, ferment 8 days; Produce without gas, primary fermentation completes;
Step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, and the storage fat that loading disinfects is to 90% of ladle capacity, and to treat secondary fermentation, clear juice has 0.7 liter;
Step 5: inverted engine, under the condition of 25 DEG C, through the secondary fermentation of 2 weeks, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to 90% ageing of ladle capacity, and clear juice has, 0.6 liter;
Step 6: ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm.6 months ageing time;
Step 7: blend rectification, carries out tune according to the requirement of finished product to the plum wine of different batches and converts, blend rectification and join in the fermented wine of clarification by honey, and the content of total dissoluble solid is 15%;
Step 8: will the wine modulated be blent, storage for some time, storage temperature is below 10 DEG C;
Step 9: clarification, to filter, in lower glue 9 days, with silicon bentonite filter, flame filter press, microporous filter, clarified, filters former wine, makes former wine reach the object of clear stable, silicon bentonite addition be 1g/ rise former wine.LBVI0.005g/ liter, is all weight percentage; Wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter.
Step 10: by stored wine sterilization, inspection, packaging, in envrionment temperature preferably below 10 DEG C, relative humidity 70% ~ 75% time preserve.
Embodiment 2
Step 1: get the plum that 9000g fresh mature degree is good, after cleaning up, fragmentation stirs into pulpous state, and fruit stone can not be broken, stir in fragmentation and add 1000g honey simultaneously, honey add-on is 10% of fermented wine fruit total amount.Make plum honey slurry;
Step 2: step 1 plum honey is starched 10 liters, adjustment acidity, pol;
Step 3: the mixing juice tape loaded formed in step 2 has in the fermentation flask of safety valve, adds DV10 yeast, addition is that 0.3g/ rises mixing juice, gets dry yeast 10 times of mass mixing juices and obtains at 42 DEG C of incubator activated yeast 30 ~ 60min; Under the condition of 20 DEG C, ferment 12 days; Produce without gas, primary fermentation completes;
Step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, and the storage fat that loading disinfects is to 95% of ladle capacity, and to treat secondary fermentation, clear juice has 7 liters;
Step 5, inverted engine, under the condition of 20 DEG C, through secondary fermentation in 2 weeks, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to 95% ageing of ladle capacity, and clear juice has 6 liters;
Step 6, ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm.6 months ageing time;
Step 7, blend rectification, carry out tune according to the requirement of finished product to the plum wine of different batches and convert, blend rectification and join in the fermented wine of clarification by honey, the content of total dissoluble solid is 10;
Step 8, will blend the wine modulated, storage for some time, storage temperature is below 10 DEG C;
Step 9, clarification, filter, in lower glue 11 days, with silicon bentonite filter, flame filter press, microporous filter, clarified, filters former wine, makes former wine reach the object of clear stable; Silicon bentonite addition be 1g/ rise former wine.LBVI0.005g/ liter.Wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter.
By stored wine sterilization, inspection, packaging, in envrionment temperature preferably below 10 DEG C, relative humidity 70% ~ 75% time preserve;
Embodiment 3
Step 1: get the plum that 495kg fresh mature degree is good, after cleaning up, fragmentation stirs into pulpous state, and fruit stone can not be broken, stir in fragmentation and add 5kg honey simultaneously, honey add-on is 10% of fermented wine fruit total amount.Make plum honey slurry;
Step 2: step 1 plum honey is starched 500 liters, adjustment acidity, pol;
Step 3: the mixing juice tape loaded formed in step 2 has in the fermentation flask of safety valve, adds DV10 yeast, addition is that 0.3g/ rises mixing juice, gets dry yeast 10 times of mass mixing juices and obtains at 42 DEG C of incubator activated yeast 30 ~ 60min.Under the condition of 23 DEG C, ferment 10 days; Produce without gas, primary fermentation completes;
Step 4: after primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, and the storage fat that loading disinfects is to 93% of ladle capacity, and to treat secondary fermentation, clear juice has 350 liters;
Step 5, inverted engine, through secondary fermentation in 2 weeks, fermented wine removing wine pin precipitation, be separated with siphonage, isolate pure mellow wine liquid, the storage fat that loading disinfects is to 93% ageing of ladle capacity, and clear juice has, 300 liters;
Step 6, ageing, the temperature requirement during ageing remains on less than 20 DEG C, and free S02 remains on 50ppm.6 months ageing time;
Step 7, blend rectification, carry out tune according to the requirement of finished product to the plum wine of different batches and convert, blend rectification and join in the fermented wine of clarification by honey, the content of total dissoluble solid is 12%;
Step 8, will blend the wine modulated, storage for some time, storage temperature is below 10 DEG C;
Step 9, clarification, filter, in lower glue 10 days, with silicon bentonite filter, flame filter press, microporous filter, clarified, filters former wine, makes former wine reach the object of clear stable, and silicon bentonite addition is that 1g/ rises former wine, LBVI0.005g/ liter.Wine body becomes as clear as crystal, is filled in another wine storing jar with silicon bentonite filter.
Step 10, the wine sterilization by storing, inspection, packaging, in envrionment temperature preferably below 10 DEG C, relative humidity is preserved at 70% ~ 75% time;
Fermented type plum fruit wine pure in mouth feel prepared by the present invention; nutritious; there are profit flesh beautifying face and moistering lotion, energy clearing lung-heat Li Shui, can regain one's strength of body rapidly; Ginseng Extract; build up one's resistance to disease, there is strengthening the spleen to promote digestion; step-down, antibechic effect, the composition of blood can be improved, promote cardio and vascular function, have provide protection, improving water flood to liver, improve immunizing power.Gained fruit wine wine degree is low, and have plum, the nutritive value of honey and health-care effect, unique flavor is suitable for masses and drinks.
Claims (1)
1. produce a preparation method for plum health fruit, it comprises following step successively: raw material fruit, screening, cleaning, fragmentation, composition adjustment, dress cylinder add yeast fermentation, inverted engine, ageing, blend rectification, clarification, filtration, storage, sterilizing, inspection, packaging, warehouse-in; It is characterized in that: broken stirring adds honey simultaneously, and honey add-on is the 5-10% of fermented wine fruit total amount; Described dress cylinder adds in yeast fermentation steps, with DV10 yeast fermentation plum fruit wine, inoculum of dry yeast is that 0.3g/ rises fruit juice, first yeast is dissolved in appropriate squeezing Normal juice mixing solutions, required yeasts is obtained, inoculation yeast at 20 ~ 25 DEG C at 42 DEG C of incubator activation 30 ~ 60min; In described ageing step, during ageing, temperature requirement remains on less than 20 DEG C, 6 months ageing time; Described rectification step of blending joins in the fermented wine of clarification when rectification by honey, and the content of total dissoluble solid is 10 ~ 15%; Described clarification and filtration step are at lower glue 9-11 days, use silicon bentonite filter successively, flame filter press, microporous filter, clarify, filter former wine; In described silicon bentonite filter, silicon bentonite addition is that 1g/ rises former wine, LBVI0.005g/ rises former wine; Described dress cylinder adds in yeast fermentation steps, uses the fermentor tank of band safety valve; Described dress cylinder adds in yeast fermentation steps, is divided into primary fermentation and secondary fermentation, and be first 20 ~ 25 DEG C of bottom fermentations in temperature, yeast phase is 8-12 days, and produce without gas, primary fermentation terminates; After primary fermentation completes, solid slag sinks to bottom, siphon wine liquid, removing solid slag, loads the storage fat that the disinfects 90%-95% to ladle capacity, again through secondary fermentation in 2 weeks at 20 ~ 25 DEG C; In described inverted engine step, the wine liquid removing wine pin after having fermented is precipitated, is separated with siphonage, isolates pure mellow wine liquid, in the storage fat that loading disinfects, to the 90%-95% of ladle capacity.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110379771.2A CN102399661B (en) | 2011-11-25 | 2011-11-25 | A kind of preparation method producing plum health fruit |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110379771.2A CN102399661B (en) | 2011-11-25 | 2011-11-25 | A kind of preparation method producing plum health fruit |
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| CN102399661A CN102399661A (en) | 2012-04-04 |
| CN102399661B true CN102399661B (en) | 2015-12-16 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421635A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of plum wine |
| CN102994312A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of black plum wine |
| CN103484295A (en) * | 2013-09-29 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Plum wine |
| CN104726274A (en) * | 2015-03-05 | 2015-06-24 | 陈妍 | Bergamot fruit health fruit wine |
| CN106635648A (en) * | 2016-12-30 | 2017-05-10 | 贵州千里味酒业食品有限责任公司 | Plum wine making method and plum wine made thereby |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN109207315A (en) * | 2018-11-26 | 2019-01-15 | 宣汉县庙安水果专业合作社 | A kind of brewing method of fermentative plum wine |
| CN110835594A (en) * | 2019-12-18 | 2020-02-25 | 贵州绿色山水农业科技发展有限公司 | Preparation process of plum fruit wine |
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| CN1958770A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Preparation method of fermented plum wine |
| CN1958768A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Preparation method of fermented apricot wine |
| CN101481642A (en) * | 2008-01-08 | 2009-07-15 | 方国忠 | Preparation of plum dry red wine and product |
| RU2384611C2 (en) * | 2008-06-04 | 2010-03-20 | Сергей Сергеевич Щербаков | Plum distillate production method |
| CN102127500A (en) * | 2010-12-22 | 2011-07-20 | 陈铭 | Preparation method of synsepalum duleificum wine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0759184B2 (en) * | 1986-07-09 | 1995-06-28 | 国税庁長官 | Plum wine manufacturing method |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1958770A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Preparation method of fermented plum wine |
| CN1958768A (en) * | 2006-10-10 | 2007-05-09 | 天津市林业果树研究所 | Preparation method of fermented apricot wine |
| CN101481642A (en) * | 2008-01-08 | 2009-07-15 | 方国忠 | Preparation of plum dry red wine and product |
| RU2384611C2 (en) * | 2008-06-04 | 2010-03-20 | Сергей Сергеевич Щербаков | Plum distillate production method |
| CN102127500A (en) * | 2010-12-22 | 2011-07-20 | 陈铭 | Preparation method of synsepalum duleificum wine |
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