CN104059836A - Strawberry health wine and brewing method thereof - Google Patents
Strawberry health wine and brewing method thereof Download PDFInfo
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- CN104059836A CN104059836A CN201410283793.2A CN201410283793A CN104059836A CN 104059836 A CN104059836 A CN 104059836A CN 201410283793 A CN201410283793 A CN 201410283793A CN 104059836 A CN104059836 A CN 104059836A
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Abstract
The invention provides a strawberry health wine and a brewing method thereof. The wine is prepared by the steps of: sorting strawberry, washing, crushing, conducting enzymolysis, adjusting sugar degree, conducting alcoholic fermentation, squeezing and separating, freezing and clarifying, blending, filtering and filling; sugar degree is adjusted by honey, alcoholic fermentation employs inoculation of a mixed fruit pulp of fruit type EC1118 yeast fermented strawberry, and blending employs honey and clarified fermentation wine base. The strawberry health wine prepared by the invention is in the color of ruby red or light ruby red, clear and lustrous, has unique strong fruity fragrance of strawberry, sweetness of honey, mellow taste, and lasting fragrance. For long term drinking, the wine can soften blood vessels, increase appetite, help digestion; the nutrients in the wine are easy for human body to absorb; therefore, the wine is a fine product for invigorating energy and nourishing blood of the elderly and children.
Description
Technical field
The invention belongs to fruity drinks technology and brewing technology, relate in particular to a kind of strawberry health promoting wine and brewing method thereof.
Background technology
Strawberry has significant health-care effect, and modern medicine study thinks, strawberry all has certain nourishing opsonization to gi tract and anaemia.Strawberry, except preventing vitamin C deficiency, also has good effect to preventing and treating arteriosclerosis, coronary heart disease.According to surveying and determination, strawberry contains abundant VITAMIN and mineral substance, and every hectogram contains vitamins C up to 80 milligrams, far away higher than apple and pears.These nutrient substances are to the good promoter action of having grown of children, also very useful to the elderly's health.Honey is a kind of nutritious natural nourishing food, is also one of the most frequently used invigorant.According to one's analysis, the trace element that contains the multiple organic acids such as the plurality of inorganic salt close with human serum concentration and VITAMIN, iron, calcium, copper, manganese, potassium, phosphorus and useful HUMAN HEALTH, and fructose, glucose, amylase, oxydase, reductase enzyme etc., there is nourishing, moisturize, removing toxic substances, beauty face-whitening-nourishing, the effect that relaxes bowel, fine to children's treatment of cough effect.
Existing strawberry wine is mainly with strawberry juice or adds white sugar fermentation brew and form, and the allotment stage is also mostly used strawberry juice or white sugar, and nutritive ingredient is single, drinks rear easy top, and mouthfeel is poor, tart flavour slightly, and audient is narrower.And along with the develop rapidly of national economy, social life level improves constantly, people more and more pay attention to health food and beverage for the health of self.So exploitation mouthfeel is good, audient is wide, the strawberry wine of nutritious health-care effect is necessary.
Summary of the invention
The object of the present invention is to provide and a kind ofly take strawberry as main raw material, add honey, in conjunction with modern production making method, have nutrition various, give off a strong fragrance, mouthfeel is mellow and full, is difficult for strawberry wine and the brewing method thereof of top.
The present invention is achieved in that a kind of strawberry health promoting wine, its alcoholic strength 12～13% (V/V); Total reducing sugar (with glucose meter) 4～120g/L; Total acid (with citrometer) 5～10g/L; Volatile acid < 0.8g/L; Sugar-free extract amount > 18g/L; Free SO
2< 60mg/L; Total SO
2< 200mg/L.
The brewing method that the present invention further provides above-mentioned strawberry health promoting wine, comprises the following steps:
(1) strawberry fruit is broken, in shattering process, adopt the mode that stream adds to add sulfurous gas in strawberry slurry, addition is 30～100mg/L;
(2) fragmentation is added pectinase enzymatic hydrolysis, addition 30mg/L, enzymolysis time 2～4 hours, 20 ℃ of hydrolysis temperatures after finishing in strawberry slurry;
(3) utilize honey that the strawberry slurry pol after enzymolysis is adjusted to 220g/L, stir;
(4) EC1118 active dry yeast is dissolved in to be equivalent to 10 times of its quality, temperature be in the pure water of 35～40 ℃, after activation 20min, then add the strawberry juice activation 20min with pure water equivalent, obtain the mixed solution of yeast, water and strawberry juice; Pour described mixed solution in strawberry after sugar degree regulation slurry fermentation, leavening temperature is controlled at 12 ℃～25 ℃, ferments and when total reducing sugar in strawberry slurry is less than 4g/L, carries out expression separation; Wherein, to join the amount in strawberry after sugar degree regulation slurry be 200～250mg/L to described EC1118 active dry yeast; Described strawberry juice is that a small amount of strawberry slurry of filtered through gauze makes;
(5) separated in time after fermentation ends, free juice and squeezing juice are deposited respectively, after lowering the temperature standing 7 days, free juice and squeezing juice are mixed, and with diatomite, it is filtered, after filtration finishes, wine liquid is poured into the freezing clarification of temperature control tank and after 5～14 days, made Original Strawberry wine, freezing clarifying temp is controlled at-2 ℃～-5 ℃.
Preferably, in step (5), also comprise afterwards step:
(6) by honey with through the Original Strawberry wine of freezing clarification, according to different ratio (weight ratio), allocate and can make respectively the sweet type strawberry wine of sugar degree > 45g/L, the semi-sweet strawberry wine of 12g/L < sugar degree≤45g/L, the half-dry type strawberry wine of 4g/L < sugar degree≤12g/L and the dry type strawberry wine of sugar degree≤4g/L.
Preferably, in step (1), described strawberry also passed through sorting and carrying out washing treatment before fragmentation; Wherein, described sorting is specially: for the Strawberry ripening degree of making wine, reach more than 90%, the area that fruit surface takes on a red color reaches more than 80%, rejects decayed fruit, sick fruit and cull fruit; Described washing is specially: strawberry will fully be cleaned before fragmentation, to remove surperficial earth, pesticide residue and foreign material, and twists and removes base of a fruit handle and calyx leaf one by one, and drop water purification divides.
Preferably, in step (2), described polygalacturonase Lallzyme EX polygalacturonase.
Preferably, in step (5), described in be filtered under 5 ℃ of cold condition through plate and frame fine filter paper board and filter and microporous membrane Sterile Filtration.
Preferably, described wine liquid, before pouring temperature control tank into, is used SO
2solution carries out closed sterilising treatment to temperature control tank bottle.
Shortcoming and defect than prior art, the present invention has following beneficial effect: strawberry health promoting wine color and luster prepared by the present invention is Ruby red or shallow Ruby red, limpid glossy, has the fragrant and sweet of the distinctive strong fruital of strawberry and honey, mouthfeel is mellow and full, and lasting is lasting.Long-term drinking, energy vessel softening, improves a poor appetite, and has aid digestion.This wine nutritive ingredient is easy to absorption of human body, is the good merchantable brand that the elderly, children's invigorating stomach and benefiting qi nourish blood.
Embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1:
A. strawberry sorting: reach more than 90% for the Strawberry ripening degree of making wine, the area that fruit surface takes on a red color reaches more than 80%, rejects decayed fruit, sick fruit and cull fruit;
B. washing: strawberry will fully be cleaned before fragmentation, to remove surperficial earth, pesticide residue and foreign material, and twists and removes base of a fruit handle and calyx leaf one by one, and drop water purification divides;
C. broken: utilize crusher that strawberry fruit is broken, the mode that adopts stream to add in shattering process is added sulfurous gas (addition is 60mg/L) to prevent fruit juice oxidation and bacteria infection;
D. pectinase enzymatic hydrolysis: add immediately pectinase enzymatic hydrolysis (Lallzyme EX, addition 30mg/L) after fruit fragmentation 2 hours, temperature is controlled at 20 ℃;
E. pol adjustment: utilize honey that the pol of strawberry slurry is adjusted to 220g/L, stir;
F. zymamsis: by EC1118 active dry yeast (yeast usage quantity is 200mg/L) dissolve in be equivalent to 10 times of its quality, temperature is in 37 ℃ of pure water, after activation 20min, then add and the strawberry juice of pure water equivalent (making with a small amount of strawberry slurry of filtered through gauze) activation 20min; Pour the mixed solution of good yeast, pure water and the strawberry juice of above-mentioned activation in the strawberry slurry that step e obtains fermentation, leavening temperature is controlled at 18 ℃, ferments and when total reducing sugar in strawberry slurry is less than 4g/L, carries out expression separation;
G. expression separation: treat fermentation ends, separated in time, free juice and squeezing juice are deposited respectively, after lowering the temperature standing 7 days, free juice and squeezing juice are mixed, and with diatomite, it is filtered, after filtration finishes, wine liquid is poured into the freezing clarification of temperature control tank and after 7 days, made Original Strawberry wine, freezing clarifying temp is controlled at-2 ℃;
H. allotment: by honey and through the Original Strawberry wine of freezing clarification according to 1: 9 ratio (weight ratio) allocate and obtain sweet type strawberry wine.
I. filter: deployed strawberry wine is (5 ℃) under cold condition, through plate and frame fine filter paper board filter and microporous membrane Sterile Filtration after, then carry out microorganism detection, carry out after qualified filling must finished wine.
Index: alcoholic strength 12.5%; Total reducing sugar (with glucose meter) 80g/L; Total acid (with citrometer) 8g/L; Volatile acid 0.6g/L; Sugar-free extract 25g/L; Free SO
235.8mg/L; Total SO
298.9mg/L.
Embodiment 2:
A. strawberry sorting: reach more than 90% for the Strawberry ripening degree of making wine, the area that fruit surface takes on a red color reaches more than 80%, rejects decayed fruit, sick fruit and cull fruit;
B. washing: strawberry will fully be cleaned before fragmentation, to remove surperficial earth, pesticide residue and foreign material, and twists and removes base of a fruit handle and calyx leaf one by one, and drop water purification divides;
C. broken: utilize crusher that strawberry fruit is broken, the mode that adopts stream to add in shattering process is added sulfurous gas (addition is 60mg/L) to prevent fruit juice oxidation and bacteria infection.
D. pectinase enzymatic hydrolysis: add immediately pectinase enzymatic hydrolysis (Lallzyme EX, addition 30mg/L) after fruit fragmentation 4 hours, temperature is controlled at 20 ℃.
E. pol adjustment: utilize honey that the pol of strawberry slurry is adjusted to 220g/L, stir;
F. zymamsis: by EC1118 active dry yeast (yeast usage quantity is 200mg/L) dissolve in be equivalent to 10 times of its quality, temperature is in 37 ℃ of pure water, after activation 20min, then add and the strawberry juice of pure water equivalent (making with a small amount of strawberry slurry of filtered through gauze) activation 20min; Pour the mixed solution of good yeast, pure water and the strawberry juice of above-mentioned activation in the strawberry slurry that step e obtains fermentation, leavening temperature is controlled at 20 ℃, ferments and when total reducing sugar in strawberry slurry is less than 4g/L, carries out expression separation;
G. expression separation: treat fermentation ends, separated in time, free juice and squeezing juice are deposited respectively, after lowering the temperature standing 7 days, free juice and squeezing juice are mixed, and with diatomite, it is filtered, after filtration finishes, wine liquid is poured into the freezing clarification of temperature control tank and after 7 days, made Original Strawberry wine, freezing clarifying temp is controlled at-2 ℃;
H. allotment: by honey and through the Original Strawberry wine of freezing clarification according to 1: 19 ratio (weight ratio) allocate and obtain semi-sweet strawberry wine.
I. filter: deployed strawberry wine is (5 ℃) under cold condition, through plate and frame fine filter paper board filter and microporous membrane Sterile Filtration after, then carry out microorganism detection, carry out after qualified filling must finished wine.
Index: alcoholic strength 12.5%; Total reducing sugar (with glucose meter) 41.1g/L; Total acid (with citrometer) 7g/L; Volatile acid 0.3g/L; Sugar-free extract 27g/L; Free SO
235.1mg/L; Total SO
297.2mg/L.
Embodiment 3:
A. strawberry sorting: reach more than 90% for the Strawberry ripening degree of making wine, the area that fruit surface takes on a red color reaches more than 80%, rejects decayed fruit, sick fruit and cull fruit;
B. washing: strawberry will fully be cleaned before fragmentation, to remove surperficial earth, pesticide residue and foreign material, and twists and removes base of a fruit handle and calyx leaf one by one, and drop water purification divides;
C. broken: utilize crusher that strawberry fruit is broken, the mode that adopts stream to add in shattering process is added sulfurous gas (addition is 60mg/L) to prevent fruit juice oxidation and bacteria infection;
D. pectinase enzymatic hydrolysis: add immediately pectinase enzymatic hydrolysis (Lallzyme EX, addition 30mg/L) after fruit fragmentation 4 hours, temperature is controlled at 18 ℃;
E. pol adjustment: utilize honey that the pol of strawberry slurry is adjusted to 220g/L, stir;
F. zymamsis: by EC1118 active dry yeast (yeast usage quantity is 200mg/L) dissolve in be equivalent to 10 times of its quality, temperature is in 37 ℃ of pure water, after activation 20min, then add and the strawberry juice of pure water equivalent (making with a small amount of strawberry slurry of filtered through gauze) activation 20min; Pour the mixed solution of good yeast, pure water and the strawberry juice of above-mentioned activation in the strawberry slurry that step e obtains fermentation, leavening temperature is controlled at 20 ℃, ferments and when total reducing sugar in strawberry slurry is less than 4g/L, carries out expression separation;
G. expression separation: treat fermentation ends, separated in time, free juice and squeezing juice are deposited respectively, after lowering the temperature standing 7 days, free juice and squeezing juice are mixed, and with diatomite, it is filtered, after filtration finishes, wine liquid is poured into the freezing clarification of temperature control tank and after 6 days, made Original Strawberry wine, freezing clarifying temp is controlled at-3 ℃;
H. allotment: by honey and through the Original Strawberry wine of freezing clarification according to 1: 79 ratio (weight ratio) allocate and obtain half-dry type strawberry wine;
I. filter: deployed strawberry wine is (5 ℃) under cold condition, through plate and frame fine filter paper board filter and microporous membrane Sterile Filtration after, then carry out microorganism detection, carry out after qualified filling must finished wine.
Index: alcoholic strength 12.4%; Total reducing sugar (with glucose meter) 11g/L; Total acid (with citrometer) 7.7g/L; Volatile acid 0.3g/L; Sugar-free extract 25g/L; Free SO
230.5mg/L; Total SO
292.1mg/L.
Embodiment 4:
A. strawberry sorting: reach more than 90% for the Strawberry ripening degree of making wine, the area that fruit surface takes on a red color reaches more than 80%, rejects decayed fruit, sick fruit and cull fruit;
B. washing: strawberry will fully be cleaned before fragmentation, to remove surperficial earth, pesticide residue and foreign material, and twists and removes base of a fruit handle and calyx leaf one by one, and drop water purification divides;
C. broken: utilize crusher that strawberry fruit is broken, the mode that adopts stream to add in shattering process is added sulfurous gas (addition is 60mg/L) to prevent fruit juice oxidation and bacteria infection;
D. pectinase enzymatic hydrolysis: add immediately pectinase enzymatic hydrolysis (Lallzyme EX, addition 30mg/L) after fruit fragmentation 4 hours, temperature is controlled at 20 ℃;
E. pol adjustment: utilize honey that the pol of strawberry slurry is adjusted to 220g/L, stir;
F. zymamsis: by the EC1118 active dry yeast (amount of the strawberry slurry obtaining according to e, in every liter of strawberry slurry, the usage quantity of yeast is 200mg) dissolve in be equivalent to 10 times of its quality, temperature is in 37 ℃ of pure water, after activation 20min, then add and the strawberry juice of pure water equivalent (making with a small amount of strawberry slurry of filtered through gauze) activation 20min; Pour the mixed solution of good yeast, pure water and the strawberry juice of above-mentioned activation in the strawberry slurry that step e obtains fermentation, leavening temperature is controlled at 20 ℃, ferments and when total reducing sugar in strawberry slurry is less than 4g/L, carries out expression separation;
G. expression separation: treat fermentation ends, separated in time, free juice and squeezing juice are deposited respectively, after lowering the temperature standing 7 days, free juice and squeezing juice are mixed, and with diatomite, it is filtered, after filtration finishes, wine liquid is poured into the freezing clarification of temperature control tank and after 7 days, made Original Strawberry wine, freezing clarifying temp is controlled at-2 ℃;
H. allotment: the Original Strawberry wine after freezing clarification is dry type strawberry wine, allocates without honey;
I. filter: Original Strawberry wine is (5 ℃) under cold condition, through plate and frame fine filter paper board filter and microporous membrane Sterile Filtration after, then carry out microorganism detection, carry out after qualified filling must finished wine.
Index: alcoholic strength 12.7%; Total reducing sugar (with glucose meter) 2.6g/L; Total acid (with citrometer) 7.9g/L; Volatile acid 0.4g/L; Sugar-free extract 20g/L; Free SO
232.2mg/L; Total SO
294.3mg/L.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a strawberry health promoting wine, is characterized in that, its alcoholic strength 12～13% (V/V); Total reducing sugar (with glucose meter) 4～120g/L; Total acid (with citrometer) 5～10g/L; Volatile acid < 0.8g/L; Sugar-free extract amount > 18g/L; Free SO
2< 60mg/L; Total SO
2< 200mg/L.
2. claim is removed the brewing method of the strawberry health promoting wine described in 1, it is characterized in that, comprises the following steps:
(1) strawberry fruit is broken, in shattering process, adopt the mode that stream adds to add sulfurous gas in strawberry slurry, addition is 30～100mg/L;
(2) fragmentation is added pectinase enzymatic hydrolysis, addition 30mg/L, enzymolysis time 2～4 hours, 20 ℃ of hydrolysis temperatures after finishing in strawberry slurry;
(3) utilize honey that the strawberry slurry pol after enzymolysis is adjusted to 220g/L, stir;
(4) EC1118 active dry yeast is dissolved in to be equivalent to 10 times of its quality, temperature be in the pure water of 35～40 ℃, after activation 20min, then add the strawberry juice activation 20min with pure water equivalent, obtain the mixed solution of yeast, water and strawberry juice; Pour described mixed solution in strawberry after sugar degree regulation slurry fermentation, leavening temperature is controlled at 12 ℃～25 ℃, ferments and when total reducing sugar in strawberry slurry is less than 4g/L, carries out expression separation; Wherein, to join the amount in strawberry after sugar degree regulation slurry be 200～250mg/L to described EC1118 active dry yeast; Described strawberry juice is that a small amount of strawberry slurry of filtered through gauze makes;
(5) separated in time after fermentation ends, free juice and squeezing juice are deposited respectively, after lowering the temperature standing 7 days, free juice and squeezing juice are mixed, and with diatomite, it is filtered, after filtration finishes, wine liquid is poured into the freezing clarification of temperature control tank and after 5～14 days, made Original Strawberry wine, freezing clarifying temp is controlled at-2 ℃～-5 ℃.
3. the brewing method of strawberry health promoting wine as claimed in claim 2, is characterized in that, in step (5), also comprises afterwards step:
(6) by honey with through the Original Strawberry wine of freezing clarification, according to different ratio (weight ratio), allocate and can make respectively the sweet type strawberry wine of sugar degree > 45g/L, the semi-sweet strawberry wine of 12g/L < sugar degree≤45g/L, the half-dry type strawberry wine of 4g/L < sugar degree≤12g/L and the dry type strawberry wine of sugar degree≤4g/L.
4. the brewing method of strawberry health promoting wine as claimed in claim 3, is characterized in that, in step (1), described strawberry also passed through sorting and carrying out washing treatment before fragmentation; Wherein, described sorting is specially: for the Strawberry ripening degree of making wine, reach more than 90%, the area that fruit surface takes on a red color reaches more than 80%, rejects decayed fruit, sick fruit and cull fruit; Described washing is specially: strawberry will fully be cleaned before fragmentation, to remove surperficial earth, pesticide residue and foreign material, and twists and removes base of a fruit handle and calyx leaf one by one, and drop water purification divides.
5. the brewing method of strawberry health promoting wine as claimed in claim 2, is characterized in that, in step (2), and described polygalacturonase Lallzyme EX polygalacturonase.
6. the brewing method of strawberry health promoting wine as claimed in claim 2, is characterized in that, in step (5), described in be filtered under 5 ℃ of cold condition through plate and frame fine filter paper board and filter and microporous membrane Sterile Filtration.
7. the brewing method of strawberry health promoting wine as claimed in claim 2, is characterized in that, described wine liquid, before pouring temperature control tank into, is used SO
2solution carries out closed sterilising treatment to temperature control tank bottle.
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Cited By (14)
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|---|---|---|---|---|
| CN104498257A (en) * | 2014-11-27 | 2015-04-08 | 苏州嘉禧萝生物科技有限公司 | Strawberry fermenting method |
| CN104513775A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Strawberry fruit wine making method |
| CN104974884A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Strawberry fruit wine brewing method |
| CN106047553A (en) * | 2016-06-16 | 2016-10-26 | 句容万山红遍生物科技有限公司 | Strawberry composite healthcare fruit wine and brewing method thereof |
| CN106635681A (en) * | 2016-12-27 | 2017-05-10 | 四川理工学院 | Preparation method of hericium erinaceus and strawberry compound wine |
| CN107254383A (en) * | 2017-07-21 | 2017-10-17 | 界首市鲜天下家庭农场 | A kind of preparation method of sugarcane strawberry wine |
| CN108865571A (en) * | 2018-07-16 | 2018-11-23 | 江苏斯佳贝酒庄有限公司 | A kind of production method of strawberry wine |
| CN109294828A (en) * | 2018-11-20 | 2019-02-01 | 青海珠峰冬虫夏草工程技术研究有限公司 | A kind of Dandelion health-preservation wine containing Chinese caterpillar fungus bacterium powder and lucidum spore powder |
| CN109943445A (en) * | 2019-05-16 | 2019-06-28 | 李松 | A kind of brewage process of strawberry wine |
| CN109971591A (en) * | 2019-05-16 | 2019-07-05 | 李松 | A kind of strawberry wine and preparation method thereof |
| CN110358652A (en) * | 2019-08-01 | 2019-10-22 | 浙江致中和实业有限公司 | A kind of brewage process of strawberry wine |
| CN112126569A (en) * | 2020-11-09 | 2020-12-25 | 安徽省农业科学院蚕桑研究所 | Preparation method of compound mulberry pure juice fermented wine |
| CN112680303A (en) * | 2021-01-20 | 2021-04-20 | 天津农学院 | Brewing method of strawberry-flavor pink wine |
| CN114317157A (en) * | 2022-01-24 | 2022-04-12 | 安徽南品实业有限公司 | Strawberry beer formula and preparation method |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104513775A (en) * | 2014-11-27 | 2015-04-15 | 安徽省泰和风华生态农业科技有限公司 | Strawberry fruit wine making method |
| CN104498257A (en) * | 2014-11-27 | 2015-04-08 | 苏州嘉禧萝生物科技有限公司 | Strawberry fermenting method |
| CN104974884A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Strawberry fruit wine brewing method |
| CN106047553B (en) * | 2016-06-16 | 2019-07-02 | 句容万山红遍生物科技有限公司 | A kind of strawberry compound health-care fruit wine and its brewing method |
| CN106047553A (en) * | 2016-06-16 | 2016-10-26 | 句容万山红遍生物科技有限公司 | Strawberry composite healthcare fruit wine and brewing method thereof |
| CN106635681B (en) * | 2016-12-27 | 2020-10-16 | 四川理工学院 | Preparation method of hericium erinaceus and strawberry compound wine |
| CN106635681A (en) * | 2016-12-27 | 2017-05-10 | 四川理工学院 | Preparation method of hericium erinaceus and strawberry compound wine |
| CN107254383A (en) * | 2017-07-21 | 2017-10-17 | 界首市鲜天下家庭农场 | A kind of preparation method of sugarcane strawberry wine |
| CN108865571A (en) * | 2018-07-16 | 2018-11-23 | 江苏斯佳贝酒庄有限公司 | A kind of production method of strawberry wine |
| CN109294828A (en) * | 2018-11-20 | 2019-02-01 | 青海珠峰冬虫夏草工程技术研究有限公司 | A kind of Dandelion health-preservation wine containing Chinese caterpillar fungus bacterium powder and lucidum spore powder |
| CN109943445A (en) * | 2019-05-16 | 2019-06-28 | 李松 | A kind of brewage process of strawberry wine |
| CN109971591A (en) * | 2019-05-16 | 2019-07-05 | 李松 | A kind of strawberry wine and preparation method thereof |
| CN110358652A (en) * | 2019-08-01 | 2019-10-22 | 浙江致中和实业有限公司 | A kind of brewage process of strawberry wine |
| CN112126569A (en) * | 2020-11-09 | 2020-12-25 | 安徽省农业科学院蚕桑研究所 | Preparation method of compound mulberry pure juice fermented wine |
| CN112680303A (en) * | 2021-01-20 | 2021-04-20 | 天津农学院 | Brewing method of strawberry-flavor pink wine |
| CN112680303B (en) * | 2021-01-20 | 2022-04-08 | 天津农学院 | A brewing method of strawberry-flavored rosé wine |
| CN114317157A (en) * | 2022-01-24 | 2022-04-12 | 安徽南品实业有限公司 | Strawberry beer formula and preparation method |
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Application publication date: 20140924 |