CN102776097A - Wild kiwifruit wine and method for brewing same - Google Patents
Wild kiwifruit wine and method for brewing same Download PDFInfo
- Publication number
- CN102776097A CN102776097A CN2012102578892A CN201210257889A CN102776097A CN 102776097 A CN102776097 A CN 102776097A CN 2012102578892 A CN2012102578892 A CN 2012102578892A CN 201210257889 A CN201210257889 A CN 201210257889A CN 102776097 A CN102776097 A CN 102776097A
- Authority
- CN
- China
- Prior art keywords
- wine
- wild
- actinidiae chinensis
- fructus actinidiae
- kiwifruit
- 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
Links
- 238000000034 method Methods 0.000 title claims abstract description 29
- 244000298697 Actinidia deliciosa Species 0.000 title abstract description 26
- 235000009436 Actinidia deliciosa Nutrition 0.000 title abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 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 abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000011259 mixed solution Substances 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 5
- 238000013124 brewing process Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000002269 spontaneous effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003905 agrochemical Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to wild kiwifruit wine and a method for brewing the same. The wild kiwifruit wine is brewed with wild kiwifruits and white sugar as raw materials and through the process steps of kiwifruit clear liquid preparation, mixed solution preparation, fermenting for early brewing, ageing and the like. The whole brewing process of the wild kiwifruit wine is performed at the room temperature, so that nutritional ingredients in the wild kiwifruits cannot be destroyed but are all maintained, and the yellow-green color of wild kiwifruit juice is also maintained simultaneously; the produced wild kiwifruit wine is clear and transparent, and no additive is added, so that the wild kiwifruit wine is pure in taste, aromatic in smell and sweet and tasty.
Description
Technical field
The invention belongs to the Yangtao wine production technical field, be specifically related to a kind of wild Fructus actinidiae chinensis wine and brewing method thereof.
Background technology
Along with conservation of wild plant consciousness continually strengthen and plant expanding economy, the wild and plantation Kiwifruit resource of China is expanded increase gradually, its utilization of resources also more and more receives the extensive concern of society.Industry research shows that Kiwifruit is not only nutritious, and contains trace elements such as multiple amino acids, VITAMINs and copper, calcium, magnesium, manganese, potassium, lithium, selenium, iron, phosphorus, body function, the metabolism of human body is had the medicinal health care function of uniqueness.But, because fresh-keeping factor has greatly limited the utilization of Kiwifruit resource, cause a large amount of wastes of addling, bring bigger financial loss to the orchard worker, also restricted the development and the utilization of Kiwifruit renewable resource simultaneously.In the recent period, society begins to seek the Kiwifruit brewing technology, but because this techniques make use approach still is in the exploratory stage at initial stage, and technology maturity is lower, causes industrialization speed slow, the containment wasting of resources is weak.The major defect that the Kiwifruit brewing technology that occurs at present exists:
1) usually to heating after the Kiwifruit fragmentation to squeezing the juice more than 80 ℃; Can make the carambola juice color become brown like this; High temperature makes the nutrition of Kiwifruit itself be damaged again, and great changes will take place for mouthfeel, and fruit juice quality before not getting into fermentation is degenerated;
2) producing the more traditional method of Yangtao wine is the belt leather fermentation, treat skin slag come-up after, separate wine liquid.This method one is the squeezing difficulty, the 2nd, owing to the pericarp long soaking time, make the color burn of wine, and tannin content raises, and total acid and volatile acid raise, and liquor output rate is low;
3) all kinds of chemical synthesis preparations such as additive, sanitas are arranged more in the brewing process, not only destroy the nutritive ingredient in the Kiwifruit easily, and drinking person is produced toxic side effect in various degree, be unfavorable for HUMAN HEALTH;
4) raw material adopts the Kiwifruit of artificial culture plantation more; Between growth, fruiting period, use various chemical fertilizer, agricultural chemicals mostly; Growing environment has ecological pollution more in addition, thereby hazardous and noxious substances residues in the finished product Yangtao wine to some extent, brings harm for the health of drinking person;
5) making method and device structure are complicated, and production cost is high.
Summary of the invention
The purpose of this invention is to provide a kind of nutritive ingredient and keep fully, do not have any harmful toxic matter and add, and program is simple, technological operation is easy, the wild Fructus actinidiae chinensis wine and the brewing method thereof of low production cost.
Realize that the technical scheme that the object of the invention is taked is: this wild Fructus actinidiae chinensis wine is to be brewageed by the white sugar of 70%～80% wild Fructus actinidiae chinensis by weight percentage and 20%～30% to form.
The brewing method of wild Fructus actinidiae chinensis wine of the present invention is to carry out according to the following steps:
Step 1, select materials: get medium well wild Fructus actinidiae chinensis fresh fruit by said proportioning, choose bad fruit, and swing wash clean, dry the skin free surface moisture subsequent use;
Step 2, clear liquid preparation: it is broken to clean the air dried wild Fructus actinidiae chinensis, sends into and presses extracting juice in the squeezing machine at normal temperatures, squeezing juice is injected leave standstill clarification 24 hours in the container again, removes sediment, and it is subsequent use to get clear liquid;
The preparation of step 3, mixed solution: get white sugar by said proportioning, add cold boiled water water, be stirred to off-bottom, process saturated refined sugar solution, the step 2 of reinjecting preparation clear liquid in, mix, it is subsequent use to process mixed solution;
Step 4, fermentation: the mixed solution of step 3 is injected in the wine brewing jar, airtight, 15～25 ℃ of temperature bottom fermentations 7～10 days, take out the mixed solution after the fermentation, be presented to again and carry out slag liquid in the separating centrifuge and separate, separate remove slag after, process that just to make clear liquid subsequent use;
Step 5, ageing: get the first clear liquid of making and insert in the wine brewing jar, airtight, under 15～25 ℃ of temperature, displayed 2～3 months; When the wine degree reaches 10 degree when above; Use the diatomite filter filter and remove residue, get the clear liquid inverted engine and continue to display, then whenever filtered also inverted engine once with diatomite filter at a distance from 1 month; Filter with flame filter press after the inverted engine 2～3 times, promptly make wild Fructus actinidiae chinensis wine.
Wild Fructus actinidiae chinensis fermented glutinous rice of the present invention is made test and is shown, adopts pure wild Fructus actinidiae chinensis juice spontaneous fermentation alcoholization, and compounding with white sugar increases the wine degree, and product wine degree can reach more than 10 degree, and itself can bactericidal.In brewing process, through repeatedly diatomite filter inverted engine ageing, and, promptly obtain the ice-cold wild Fructus actinidiae chinensis wine of crystalline polyol through the flame filter press filter sterilization, himself possessed the antiseptic and inhibiting bacteria function function, need not to add sanitas, just can guarantee the quality for a long time.And because wild Fructus actinidiae chinensis is the pure natural fruit; And be grown among the natural mountain forest, no ecological environmental pollution, whole in addition brewing process does not add any additives; Therefore the nutritive ingredient in the pure wild Fructus actinidiae chinensis can not be damaged, and can obtain the green drink of pure natural.
Pure natural Yangtao wine brewing method of the present invention, its beneficial effect is:
1, to adopt the wild Fructus actinidiae chinensis of pure natural be major ingredient for this Yangtao wine, stopped residual finished wine of agricultural chemicals, chemical fertilizer from the source, produces the health drink of green non-pollution;
2, whole preparation is brewageed at normal temperatures and is carried out, and does not add any additives, thereby the various nutritive ingredients that comprise Vc in the Kiwifruit are not damaged, and all keeps;
3, product can keep the yellowish green color of Kiwifruit Normal juice, and mouthfeel alcohol just, and fragrance is strong fragrant, and is sweet good to eat;
4, brewing method processing unit and simple to operate is with low cost.
The practical implementation method
Wild Fructus actinidiae chinensis wine of the present invention is to be brewageed by the white sugar of 70%～80% wild Fructus actinidiae chinensis by weight percentage and 20%～30% to form.Below in conjunction with embodiment the brewing method of wild Fructus actinidiae chinensis wine is described further.
Embodiment 1
Wild Fructus actinidiae chinensis wine of the present invention, its composition of raw materials by weight proportion by subtraction can be: wild Fructus actinidiae chinensis 70%, white sugar 30%.The brewing method of this wild Fructus actinidiae chinensis wine is: at first, get medium well wild Fructus actinidiae chinensis by said proportioning, so that squeeze the juice; Choose bad fruit wherein, and swing and wash, sticking dust that applies of Kiwifruit and the outer fine hair of skin are swung wash clean; And the skin free surface moisture dried; Then become pasty state, deliver to again in the juicer, under the normal temperature state, press extracting juice with crusher in crushing.Extracting container is cleaned with boiling water and through ultraviolet radiation for sterilizing and disinfecting, the Fructus actinidiae chinensis juice that squeezes is poured into left standstill clarification 24 hours in the container more then, removes sediment, gets its clear liquid.Get white sugar by said proportioning, add an amount of boiled water, be stirred to off-bottom and the cold of drying in the air, process saturated refined sugar solution and inject said Kiwifruit clear liquid, mix and process mixed solution, can carry out spontaneous fermentation.First fermentation is that mixed solution is injected in the wine brewing jar after the washing and sterilizing, and airtight air-isolation prevents the intrusion of foreign material and bacterium; Can accomplish in 7 days at 15～25 ℃ of temperature bottom fermentations; Carry out slag liquid with separating centrifuge then and separate, after separation was removed slag, processing just, the wine clear liquid carried out ageing again.The method of ageing is to get in the wine brewing jar of just making after clear liquid is inserted washing and sterilizing, and airtight air-isolation prevents the intrusion of foreign material and bacterium; Under 15～25 ℃ of temperature, displayed 2～3 months,, use the diatomite filter filter and remove residue when the wine degree reaches 10 degree when above; Getting the clear liquid inverted engine continues to display; Then whenever, filtered inverted engine once with diatomite filter at a distance from 1 month, after the inverted engine 2 times again with flame filter press filtration, filtering residue; Kill unwanted bacterias such as the spontaneous during the fermentation yeast of pericarp composition, intestinal bacteria simultaneously, can packing sell.This wild Fructus actinidiae chinensis wine all carries out in whole preparation brewing process at normal temperatures, thereby the nutritive ingredient in the Kiwifruit is not damaged, and all keeps; The yellowish green color that has also kept simultaneously Kiwifruit Normal juice, through filtering, jade-like stone runs through bright; Make us the pleasing of sight, and owing to do not add any additives, so mouthfeel alcohol is just; Fragrance is strong fragrant, and is sweet good to eat.
Embodiment 2
Wild Fructus actinidiae chinensis wine of the present invention, its composition of raw materials is by weight being: wild Fructus actinidiae chinensis 75%, white sugar 25%.Its brewing method and embodiment 1 are basic identical, and difference only is: first fermentation time is 8 days; The inverted engine number of times is 3 times in the traditional aging process.
Embodiment 3
Wild Fructus actinidiae chinensis wine of the present invention, its composition of raw materials is by weight being: wild Fructus actinidiae chinensis 80%, white sugar 20%.Its brewing method and embodiment 1 are basic identical, and difference only is: first fermentation time is 10 days; The inverted engine number of times is 3 times in the traditional aging process.
Claims (2)
1. wild Fructus actinidiae chinensis wine is characterized in that: it is to be brewageed by the white sugar of 70%～80% wild Fructus actinidiae chinensis by weight percentage and 20%～30% to form.
2. brewing method that is used for the said wild Fructus actinidiae chinensis wine of claim 1, it is characterized in that: this brewing method is to carry out according to the following steps:
Step 1, select materials: get medium well wild Fructus actinidiae chinensis fresh fruit by said proportioning, choose bad fruit, and swing wash clean, dry the skin free surface moisture subsequent use;
Step 2, clear liquid preparation: it is broken to clean the air dried wild Fructus actinidiae chinensis, sends into and presses extracting juice in the squeezing machine at normal temperatures, squeezing juice is injected leave standstill clarification 24 hours in the container again, removes sediment, and it is subsequent use to get clear liquid;
The preparation of step 3, mixed solution: get white sugar by said proportioning, add cold boiled water water, be stirred to off-bottom, process saturated refined sugar solution, the step 2 of reinjecting preparation clear liquid in, mix, it is subsequent use to process mixed solution;
Step 4, fermentation: the mixed solution of step 3 is injected in the wine brewing jar, airtight, 15～25 ℃ of temperature bottom fermentations 7～10 days, take out the mixed solution after the fermentation, be presented to again and carry out slag liquid in the separating centrifuge and separate, separate remove slag after, process that just to make clear liquid subsequent use;
Step 5, ageing: get the first clear liquid of making and insert in the wine brewing jar, airtight, under 15～25 ℃ of temperature, displayed 2～3 months; When the wine degree reaches 10 degree when above; Use the diatomite filter filter and remove residue, get the clear liquid inverted engine and continue to display, then whenever filtered also inverted engine once with diatomite filter at a distance from 1 month; Filter with flame filter press after the inverted engine 2～3 times, promptly make wild Fructus actinidiae chinensis wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102578892A CN102776097A (en) | 2012-07-25 | 2012-07-25 | Wild kiwifruit wine and method for brewing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102578892A CN102776097A (en) | 2012-07-25 | 2012-07-25 | Wild kiwifruit wine and method for brewing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102776097A true CN102776097A (en) | 2012-11-14 |
Family
ID=47121209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102578892A Pending CN102776097A (en) | 2012-07-25 | 2012-07-25 | Wild kiwifruit wine and method for brewing same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102776097A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045450A (en) * | 2013-01-15 | 2013-04-17 | 四川理工学院 | Mulberry wine decolorizing method |
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN104099221A (en) * | 2013-04-07 | 2014-10-15 | 黄志瑜 | Wild kiwifruit wine and preparation method thereof |
| CN104531443A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Blueberry fruit wine and preparation method thereof |
| CN104711145A (en) * | 2015-03-31 | 2015-06-17 | 宜昌市晓曦红果品深加工有限公司 | Method for brewing kiwi wine |
| CN111154596A (en) * | 2020-03-17 | 2020-05-15 | 陈付洪 | Kiwi fruit wine formula |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN102226139A (en) * | 2011-06-22 | 2011-10-26 | 西北农林科技大学 | How to make kiwi sparkling wine |
-
2012
- 2012-07-25 CN CN2012102578892A patent/CN102776097A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1432642A (en) * | 2002-01-10 | 2003-07-30 | 田忠胜 | Production process of Yangtao wine |
| CN102154084A (en) * | 2011-04-20 | 2011-08-17 | 河南科技大学 | Production method of wild kiwi fruit wine |
| CN102226139A (en) * | 2011-06-22 | 2011-10-26 | 西北农林科技大学 | How to make kiwi sparkling wine |
Non-Patent Citations (3)
| Title |
|---|
| 周翠英: "猕猴桃发酵果酒的研制", 《食品研究与开发》 * |
| 徐清萍等: "野生猕猴桃酒发酵工艺研究", 《酿酒科技》 * |
| 李加兴等: "猕猴桃干型果酒发酵工艺优化", 《食品科学》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103045450A (en) * | 2013-01-15 | 2013-04-17 | 四川理工学院 | Mulberry wine decolorizing method |
| CN103045450B (en) * | 2013-01-15 | 2014-07-30 | 四川理工学院 | Mulberry wine decolorizing method |
| CN104099221A (en) * | 2013-04-07 | 2014-10-15 | 黄志瑜 | Wild kiwifruit wine and preparation method thereof |
| CN103865713A (en) * | 2014-02-28 | 2014-06-18 | 谢宗祥 | Method for producing kiwi fruit wine |
| CN104531443A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Blueberry fruit wine and preparation method thereof |
| CN104711145A (en) * | 2015-03-31 | 2015-06-17 | 宜昌市晓曦红果品深加工有限公司 | Method for brewing kiwi wine |
| CN104711145B (en) * | 2015-03-31 | 2016-03-30 | 宜昌市晓曦红果品深加工有限公司 | A kind of brewing method of Yangtao wine |
| CN111154596A (en) * | 2020-03-17 | 2020-05-15 | 陈付洪 | Kiwi fruit wine formula |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102776098B (en) | Kiwifruit wine and method for brewing same | |
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN104522167A (en) | Passion fruit milk beverage and preparation method thereof | |
| CN102776097A (en) | Wild kiwifruit wine and method for brewing same | |
| CN104531498A (en) | Fruit vinegar prepared by fermentation of kiwi fruit peel and residue and brewing method of fruit vinegar | |
| CN103571680B (en) | Preparation method for lucuma-nervosa fruit wine | |
| CN103689200A (en) | Method for preparing rose candy | |
| CN102876559A (en) | Healthcare kelp vinegar and preparation method thereof | |
| CN106010883A (en) | Kiwi berry health wine and preparation method thereof | |
| CN106261368B (en) | A kind of preparation method of Huyou probiotic beverage | |
| CN106010773A (en) | Processing method of camellia oil | |
| CN102864059B (en) | Full-juice fermented yam wine and preparation method thereof | |
| CN101974388B (en) | Production method for fermenting wine by using walnut green husks and pine needles | |
| CN107125740A (en) | A kind of fermentation processing method of the beautiful ferment of promise | |
| CN106901112A (en) | A kind of olive ferment drink and preparation method thereof | |
| CN110616122A (en) | Cardamine hupingshanensis selenium-rich yellow wine and production method thereof | |
| CN103756845B (en) | Preparation method for tomato health wine | |
| CN107312668B (en) | Preparation method of sweet osmanthus fermented glutinous rice | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN106434166A (en) | Wax apple wine preparation method | |
| CN112410153A (en) | High SOD cereal protein liquid and its preparation | |
| CN104161156B (en) | A kind of preparation method of Chinese wistaria jasmine tea of delivering vegetables | |
| CN107821648A (en) | A kind of preparation method of selenium-rich Zanthoxylum essential oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20121114 |