CN105087219A - Oyster polysaccharide wine and preparation method thereof - Google Patents
Oyster polysaccharide wine and preparation method thereof Download PDFInfo
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- CN105087219A CN105087219A CN201510453482.0A CN201510453482A CN105087219A CN 105087219 A CN105087219 A CN 105087219A CN 201510453482 A CN201510453482 A CN 201510453482A CN 105087219 A CN105087219 A CN 105087219A
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- 150000004676 glycans Chemical class 0.000 title claims abstract description 32
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 32
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 32
- 241000237502 Ostreidae Species 0.000 title claims abstract description 31
- 235000020636 oyster Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 35
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 35
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 241000722885 Brettanomyces Species 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 7
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 7
- 239000000440 bentonite Substances 0.000 claims abstract description 7
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- HSYFJDYGOJKZCL-UHFFFAOYSA-L zinc;sulfite Chemical compound [Zn+2].[O-]S([O-])=O HSYFJDYGOJKZCL-UHFFFAOYSA-L 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 5
- 241000219095 Vitis Species 0.000 claims description 46
- 238000003756 stirring Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 18
- 230000032683 aging Effects 0.000 claims description 17
- 235000009392 Vitis Nutrition 0.000 claims description 13
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 claims description 12
- 230000003203 everyday effect Effects 0.000 claims description 9
- 229920000392 Zymosan Polymers 0.000 claims description 7
- 229920001223 polyethylene glycol Polymers 0.000 claims description 7
- 150000005846 sugar alcohols Chemical class 0.000 claims description 7
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 6
- 241000335053 Beta vulgaris Species 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 6
- 108010064696 N,O-diacetylmuramidase Proteins 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 229940026510 theanine Drugs 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 238000011514 vinification Methods 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000002503 metabolic effect Effects 0.000 abstract description 2
- 239000000758 substrate Substances 0.000 abstract description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 abstract 4
- 240000006365 Vitis vinifera Species 0.000 abstract 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 abstract 1
- 108010031186 Glycoside Hydrolases Proteins 0.000 abstract 1
- 102000005744 Glycoside Hydrolases Human genes 0.000 abstract 1
- 108010014251 Muramidase Proteins 0.000 abstract 1
- 102000016943 Muramidase Human genes 0.000 abstract 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 abstract 1
- 235000021536 Sugar beet Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 239000003112 inhibitor Substances 0.000 abstract 1
- 229960000274 lysozyme Drugs 0.000 abstract 1
- 235000010335 lysozyme Nutrition 0.000 abstract 1
- 239000004325 lysozyme Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract 1
- 235000013824 polyphenols Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 208000010040 Sprains and Strains Diseases 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 229940095064 tartrate Drugs 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses oyster polysaccharide wine. The oyster polysaccharide wine is characterized by comprising, by weight, yeast polysaccharide, chitosan oligosaccharide, theaine, oyster polysaccharide, glycosidase, grape, tea polyphenol, gelatin immobilized pectinase, brettanomyces, wine brewer's yeast, zinc sulfite, furfural, lysozyme, modified sugar beet pulp pectin, bentonite and a proper amount of water. Oyster polysaccharide with strong oxidizability is adopted to be matched with grape for fermentation to prepare the wine, so that variety, function and flavor of the wine are enriched; in the process of brewing, saccharomyces yeast and non-saccharomyces yeast are added sequentially to accelerate competition of a substrate and assist fermentation promoter yeast polysaccharide and metabolic inhibitor furfural at the same time to control fermentation speed and alcohol yield, adjusting effect of oyster polysaccharide is combined to regulate and control alcohol content, and finally the oyster polysaccharide wine which is a new product and is rich in nutrition and unique in taste is prepared.
Description
Technical field
The invention belongs to grape wine manufacture field, be specifically related to a kind of oyster polysaccharide grape wine and preparation method.
Background technology
Grape is rich in carbohydrate, various organic acid (oxysuccinic acid, tartrate, gallic acid and succsinic acid etc.), mineral substance, VITAMIN, amino acid, protein, robust fibre, Yelkin TTS etc. have good nourishing function, can be used to exploitation and there is grape wine, for meeting the health care demand of people, grape wine is for raw material with new fresh grape or Sucus Vitis viniferae, through the alcoholic drink of yeast fermentation brew, the kind of the aromatoising substance in vinous, content and threshold odour number and interaction thereof define aroma quality vinous, determine local flavor vinous and typical case, aroma component vinous is different according to source, be broadly divided into kind fragrance, fermentation fragrance and ageing fragrance, the kind of philosophy aroma component and content are subject to the impact of many factors: as grape variety, raw material ripening degree, making method, ageing condition etc., particularly making method, it is actual is the application process of multiple-microorganism, important impact is played on quality vinous, participate in the microorganism of making method and comprise yeast saccharomyces cerevisiae and Non-Saccharomyces and milk-acid bacteria and mould etc., how better to play the advantage function of these microbial strainss, research different strain is on the impact of Wine Aroma material, and then to improve organoleptic quality vinous and security quality be need main research.
Summary of the invention
The present invention is directed to development requirement vinous, propose a kind of oyster polysaccharide grape wine and preparation method.
The technical solution used in the present invention is as follows:
A kind of oyster polysaccharide grape wine, it is characterized in that, comprise following parts by weight of component: zymosan 6-8, oligochitosan 3-5, theanine 2-6, oyster polysaccharide 20-30, Glycosylase 2-3, grape 100-200, tea-polyphenol 2-4, gelatin immobilization polygalacturonase 5-8, Brettanomyces 2-4, Wine-making yeast 3-4, zinc sulfite 0.8-1, alditol 2-3, N,O-Diacetylmuramidase 2.2-2.5, modified beet slag pectin 2.3-2.5, bentonite 1.8-2, appropriate water.
A kind of oyster polysaccharide grape wine preparation method, is characterized in that, comprise the following steps:
(1) get oyster polysaccharide, Glycosylase mixing, add gross weight 6-12 water doubly, at 40-50 DEG C, stir enzymolysis 10-20min, obtain the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed; Get after grape water cleans up, remove seed, put into hollander and add gross weight 4-12 water doubly together with tea-polyphenol, making beating 5-7min is also high-pressure homogeneous that grape slurry is for subsequent use; Add gelatin immobilization polygalacturonase mix and blend enzymolysis 60-90min at 56-58 DEG C in being starched by grape, obtain grape slurry enzymolysis solution, filter Sucus Vitis viniferae is for subsequent use afterwards;
(2) Sucus Vitis viniferae is mixed with the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed, add oligochitosan stirring and dissolving to even, pol is regulated to be 19.4-21.0 ° of Bx, adding theanine is stirred to evenly, adjustment PH is 3.44-3.50, afterwards at the 88-92 DEG C of enzyme 15-23min that goes out, adding zinc sulfite high temperature 86-90 DEG C stirring sterilization 10-18min, must treat that fermentation Sucus Vitis viniferae complex liquid is for subsequent use;
(3) wine yeast and the zymosan that add activation in fermentation Sucus Vitis viniferae complex liquid will be treated, fermentation 11-14d is stirred at 22.8-24.2 DEG C of lower seal, in the mode by absorbing, add activation Brettanomyces, alditol, stir fermentation 16-18d at 20.2-22.4 DEG C of lower seal, obtain fermented liquid for subsequent use;
(4) fermented liquid is adopted the sheathed pump of band filter tap, pump into another and carry out the ageing 3-9 month in the fermentor tank of sterilization process, the ageing initial stage adds N,O-Diacetylmuramidase, and with first month rapid stirring at noon every day 20-40min, mid-term adds bentonite, and noon every day stirs 20-30min, and the later stage adds modified beet slag pectin, noon every day stirs 10-20min until ageing terminates, and obtains ageing liquid for subsequent use;
(5) ultra-filtration membrane is adopted to filter 50-62min at 0.13-0.29MPa, 26.1-27.1 DEG C ageing liquid, after carrying out pasteurization, sterile filling and get final product.
Beneficial effect of the present invention is embodied in:
The present invention adopts the oyster polysaccharide proportioning grape fermentation with strong oxidizing property to prepare grape wine, has enriched kind vinous and function and local flavor; In brewing process, successively access yeast saccharomyces cerevisiae and Non-Saccharomyces, accelerate the competition to substrate, assisted fermentation promotor zymosan and metabolic poison alditol simultaneously, control fermenting speed and ethanol production, in conjunction with the regulating effect of oyster polysaccharide, regulation and control goods alcohol contents, prepares the new product oyster grape wine of nutritious special taste.
Embodiment
Embodiment
A kind of oyster polysaccharide grape wine, it is characterized in that, comprise following parts by weight of component: zymosan 7, oligochitosan 4, theanine 4, oyster polysaccharide 25, Glycosylase 2.5, grape 1500, tea-polyphenol 3, gelatin immobilization polygalacturonase 6.5, Brettanomyces 3, Wine-making yeast 3.5, zinc sulfite 0.9, alditol 2.5, N,O-Diacetylmuramidase 2.35, modified beet slag pectin 2.4, bentonite 1.9, appropriate water.
A kind of oyster polysaccharide grape wine preparation method, is characterized in that, comprise the following steps:
(1) get oyster polysaccharide, Glycosylase mixing, add gross weight 6-12 water doubly, at 40-50 DEG C, stir enzymolysis 10-20min, obtain the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed; Get after grape water cleans up, remove seed, put into hollander and add gross weight 4-12 water doubly together with tea-polyphenol, making beating 5-7min is also high-pressure homogeneous that grape slurry is for subsequent use; Add gelatin immobilization polygalacturonase mix and blend enzymolysis 60-90min at 56-58 DEG C in being starched by grape, obtain grape slurry enzymolysis solution, filter Sucus Vitis viniferae is for subsequent use afterwards;
(2) Sucus Vitis viniferae is mixed with the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed, add oligochitosan stirring and dissolving to even, pol is regulated to be 19.4-21.0 ° of Bx, adding theanine is stirred to evenly, adjustment PH is 3.44-3.50, afterwards at the 88-92 DEG C of enzyme 15-23min that goes out, adding zinc sulfite high temperature 86-90 DEG C stirring sterilization 10-18min, must treat that fermentation Sucus Vitis viniferae complex liquid is for subsequent use;
(3) wine yeast and the zymosan that add activation in fermentation Sucus Vitis viniferae complex liquid will be treated, fermentation 11-14d is stirred at 22.8-24.2 DEG C of lower seal, in the mode by absorbing, add activation Brettanomyces, alditol, stir fermentation 16-18d at 20.2-22.4 DEG C of lower seal, obtain fermented liquid for subsequent use;
(4) fermented liquid is adopted the sheathed pump of band filter tap, pump into another and carry out the ageing 3-9 month in the fermentor tank of sterilization process, the ageing initial stage adds N,O-Diacetylmuramidase, and with first month rapid stirring at noon every day 20-40min, mid-term adds bentonite, and noon every day stirs 20-30min, and the later stage adds modified beet slag pectin, noon every day stirs 10-20min until ageing terminates, and obtains ageing liquid for subsequent use;
(5) ultra-filtration membrane is adopted to filter 50-62min at 0.13-0.29MPa, 26.1-27.1 DEG C ageing liquid, after carrying out pasteurization, sterile filling and get final product.
Claims (2)
1. an oyster polysaccharide grape wine, it is characterized in that, comprise following parts by weight of component: zymosan 6-8, oligochitosan 3-5, theanine 2-6, oyster polysaccharide 20-30, Glycosylase 2-3, grape 100-200, tea-polyphenol 2-4, gelatin immobilization polygalacturonase 5-8, Brettanomyces 2-4, Wine-making yeast 3-4, zinc sulfite 0.8-1, alditol 2-3, N,O-Diacetylmuramidase 2.2-2.5, modified beet slag pectin 2.3-2.5, bentonite 1.8-2, appropriate water.
2. an oyster polysaccharide grape wine preparation method, is characterized in that, comprises the following steps:
(1) get oyster polysaccharide, Glycosylase mixing, add gross weight 6-12 water doubly, at 40-50 DEG C, stir enzymolysis 10-20min, obtain the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed; Get after grape water cleans up, remove seed, put into hollander and add gross weight 4-12 water doubly together with tea-polyphenol, making beating 5-7min is also high-pressure homogeneous that grape slurry is for subsequent use; Add gelatin immobilization polygalacturonase mix and blend enzymolysis 60-90min at 56-58 DEG C in being starched by grape, obtain grape slurry enzymolysis solution, filter Sucus Vitis viniferae is for subsequent use afterwards;
(2) Sucus Vitis viniferae is mixed with the oyster polysaccharide enzymolysis solution be to a certain degree hydrolyzed, add oligochitosan stirring and dissolving to even, pol is regulated to be 19.4-21.0 ° of Bx, adding theanine is stirred to evenly, adjustment PH is 3.44-3.50, afterwards at the 88-92 DEG C of enzyme 15-23min that goes out, adding zinc sulfite high temperature 86-90 DEG C stirring sterilization 10-18min, must treat that fermentation Sucus Vitis viniferae complex liquid is for subsequent use;
(3) wine yeast and the zymosan that add activation in fermentation Sucus Vitis viniferae complex liquid will be treated, fermentation 11-14d is stirred at 22.8-24.2 DEG C of lower seal, in the mode by absorbing, add activation Brettanomyces, alditol, stir fermentation 16-18d at 20.2-22.4 DEG C of lower seal, obtain fermented liquid for subsequent use;
(4) fermented liquid is adopted the sheathed pump of band filter tap, pump into another and carry out the ageing 3-9 month in the fermentor tank of sterilization process, the ageing initial stage adds N,O-Diacetylmuramidase, and with first month rapid stirring at noon every day 20-40min, mid-term adds bentonite, and noon every day stirs 20-30min, and the later stage adds modified beet slag pectin, noon every day stirs 10-20min until ageing terminates, and obtains ageing liquid for subsequent use;
(5) ultra-filtration membrane is adopted to filter 50-62min at 0.13-0.29MPa, 26.1-27.1 DEG C ageing liquid, after carrying out pasteurization, sterile filling and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510453482.0A CN105087219A (en) | 2015-07-29 | 2015-07-29 | Oyster polysaccharide wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510453482.0A CN105087219A (en) | 2015-07-29 | 2015-07-29 | Oyster polysaccharide wine and preparation method thereof |
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| CN105087219A true CN105087219A (en) | 2015-11-25 |
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| CN201510453482.0A Pending CN105087219A (en) | 2015-07-29 | 2015-07-29 | Oyster polysaccharide wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111534390A (en) * | 2020-05-25 | 2020-08-14 | 浙江爱鲵生物科技有限公司 | giant salamander active peptide wine |
| CN116855334A (en) * | 2023-08-21 | 2023-10-10 | 海南正生堂食品科技有限公司 | Millettia speciosa composite fruit wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103205352A (en) * | 2013-04-23 | 2013-07-17 | 大连海洋大学 | Oyster polysaccharide wine |
| CN103509669A (en) * | 2013-09-22 | 2014-01-15 | 浙江新愿景农业科技有限公司 | Dendrobium officinale wine brewing technology |
| CN104531421A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Wolfberry wine and preparation method thereof |
| CN104531416A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Anti-aging and health preserving wine and preparation method thereof |
-
2015
- 2015-07-29 CN CN201510453482.0A patent/CN105087219A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103205352A (en) * | 2013-04-23 | 2013-07-17 | 大连海洋大学 | Oyster polysaccharide wine |
| CN103509669A (en) * | 2013-09-22 | 2014-01-15 | 浙江新愿景农业科技有限公司 | Dendrobium officinale wine brewing technology |
| CN104531421A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Wolfberry wine and preparation method thereof |
| CN104531416A (en) * | 2014-12-23 | 2015-04-22 | 马鞍山市心洲葡萄专业合作社 | Anti-aging and health preserving wine and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111534390A (en) * | 2020-05-25 | 2020-08-14 | 浙江爱鲵生物科技有限公司 | giant salamander active peptide wine |
| CN111534390B (en) * | 2020-05-25 | 2023-10-27 | 浙江水肌蕾生物科技集团有限公司 | Giant salamander active peptide wine |
| CN116855334A (en) * | 2023-08-21 | 2023-10-10 | 海南正生堂食品科技有限公司 | Millettia speciosa composite fruit wine and preparation method thereof |
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Application publication date: 20151125 |
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