CN106085748A - A kind of brewing method of persimmon wine - Google Patents
A kind of brewing method of persimmon wine Download PDFInfo
- Publication number
- CN106085748A CN106085748A CN201610426635.7A CN201610426635A CN106085748A CN 106085748 A CN106085748 A CN 106085748A CN 201610426635 A CN201610426635 A CN 201610426635A CN 106085748 A CN106085748 A CN 106085748A
- Authority
- CN
- China
- Prior art keywords
- wine
- persimmon
- fructus kaki
- puckery
- obtains
- 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
- 235000014101 wine Nutrition 0.000 title claims abstract description 49
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 35
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000019640 taste Nutrition 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 241001290726 Peristrophe Species 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 241000282320 Panthera leo Species 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000005374 membrane filtration Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000008597 Diospyros kaki Nutrition 0.000 description 1
- 206010017577 Gait disturbance Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000003212 astringent agent Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000010009 beating Methods 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
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses the brewing method of a kind of persimmon wine, be made up of following raw material: Fructus Kaki 50 65, yellow wine 15 20, Herba Peristrophes 5 10, edible ethanol 15 20, through decolouring, enzymolysis, ferment, soak, blend and obtain final persimmon wine.The present invention use Herba Peristrophes to add Fructus Kaki is taken away the puckery taste processs by mode that yellow wine soaks, be that inventor stumbles in lazy Fructus Kaki is put into practice for many years, method is simple, cost is relatively low, time of taking away the puckery taste is the shortest, and the Fructus Kaki meat after taking away the puckery taste is the most crisp, tasty mouthfeel；The nutrient substance in Fructus Kaki can be made fully to be discharged the Fructus Kaki enzymolysis after fermentation after decolouring, local flavor is more delicious；Fructus Kaki soaking wine and brewed wine of persimmon being mixed in proportion and prepare persimmon wine, product had both had mellow soft good mouthfeel, remained again the color and luster of former fruit and strong fruital.
Description
Technical field
The present invention relates to field of food, the brewing method of a kind of persimmon wine.
Background technology
Persimmon originates in China, and plantation in the world is extensively.Fructus Kaki is sugary higher fruit in fruit, with glucose, really
Sugar and sucrose are main, and total sugar reaches as high as 220g/kg, additionally contain enrich carotene, riboflavin, vitamin etc..The traditional Chinese medical science
Think that it is sweet of low station puckery, there is moistening the lung and resolving phlegm, clearing away heat and promoting production of body fluid, relieving dysentery with astringents, invigorating spleen and reinforcing stomach, the merit such as intestine moistening, cooling blood for hemostasis of promoting the production of body fluid
Effect.According to Fructus Kaki, can it naturally take away the puckery taste before maturation in the tree and be divided into puckery Fructus Kaki and sweet persimmon two class, and the Fructus Kaki of China's listing is most
Number belongs to puckery Fructus Kaki, needs can eat through manually taking away the puckery taste after harvesting, and causing puckery Fructus Kaki astringent taste reason is that it contains the Huang that the degree of polymerization is higher
Alkane-3-alcohols.China is the country that Fructus Kaki yield is most in the world, mainly to eat raw, primary processed items such as Fructus kaki Siccus and Fructus Kaki beans
Being main, deep processed product is less, and added value of product is relatively low, and industry size is little.It is Fructus Kaki deep processing that Fructus Kaki is processed as fruit wine
One of effective way.Traditional persimmon wine technique is making beating fermentation after persimmon deastringent, but fruit acidity low (1.5-2.0g/kg),
Direct fermentation alcoholic is easily polluted, and it is high (＞ 4.00) that gained wine liquid volatile acid may be up to 3.0g/L, pH, and the mash after fermentation is slurry
Shape, wine liquid is difficult to solid residue to separate, distillation yield is low.In actual production, producer ensures that the qualified conventional method of product is
Add water, edible ethanol, sugar, acid are sold after being allocated by wine base, and to reduce the volatile acid in wine, product matter time shelves are low.
Summary of the invention
For solving problem above, the present invention provides techniques below scheme:
The brewing method of a kind of persimmon wine, is made up of following raw material: Fructus Kaki 50-65, yellow wine 15-20, Herba Peristrophes 5-10, matter
Amount mark is the edible ethanol 15-20 of 55-60%.
The brewing method of a kind of persimmon wine, it is characterised in that comprise the following steps:
(1) take away the puckery taste: Herba Peristrophes is enclosed in container with yellow wine, bury to underground to place 1-2 days and take out, remove lion grass venation
Standby；Then putting in container by puckery Fructus Kaki, added water to not puckery Fructus Kaki surface, regulation PH is 7.5-8, and holding temperature is 35-
40 degree of immersions can be taken away the puckery taste for 10-12 hour；
(2) Fructus Kaki after taking away the puckery taste adds the pectase that mass fraction is 0.02-0.03% after crusher in crushing, at 45-50
At DEG C, enzymolysis respectively obtains fruit juice and sarcocarp slag after 3-4 hour；
(3) fermentation: in fruit juice, sugaring is mended to total sugar 15-18%, adds the wine yeast of 1-2%, at 23-25 DEG C, pH4-4.5
Under the conditions of, ferment 5-6 days, be brewed wine of persimmon through filtering wine yeast, squeeze into storage wine vat and seal up for safekeeping；
(4) by the sarcocarp slag in step 2, be placed in the vacuum freeze drier of-46--44 DEG C, be dried to moisture be original weight
The 3-5% (w/w) of amount, obtains dried persimmon；
(5) dried persimmon obtained with edible ethanol soaking step 4, continues 15-20 days, obtains Fructus Kaki soaking wine；
(6) the Fructus Kaki soaking wine that brewed wine of persimmon step 3 obtained obtains with step 5 mixes by weight 7:1-2, and precipitation is not
Stable material, filters with double gauze, then through kieselguhr and the membrane filtration of 0.2 μm, obtains persimmon wine.
Beneficial effect
The present invention use Herba Peristrophes to add Fructus Kaki is taken away the puckery taste processs by mode that yellow wine soaks, be that inventor is at lazyness Fructus Kaki for many years
Stumbling in son practice, method is simple, and cost is relatively low, the time of taking away the puckery taste is the shortest, and the Fructus Kaki meat after taking away the puckery taste
The most crisp, tasty mouthfeel；The nutrient substance in Fructus Kaki can be made fully to be discharged the Fructus Kaki enzymolysis after fermentation after decolouring, local flavor
More delicious；Fructus Kaki soaking wine and brewed wine of persimmon being mixed in proportion and prepare persimmon wine, product had both had mellow soft good
Mouthfeel, remains again the color and luster of former fruit and strong fruital.
Specific embodiments
Embodiment 1
The brewing method of a kind of persimmon wine, is made up of following raw material: Fructus Kaki 55, yellow wine 16, Herba Peristrophes 6, mass fraction are
The edible ethanol 18 of 60%.
The brewing method of a kind of persimmon wine, it is characterised in that comprise the following steps:
(1) take away the puckery taste: Herba Peristrophes is enclosed in container with yellow wine, bury to underground to place 2 days and take out, remove lion grass venation standby
With；Then putting in container by puckery Fructus Kaki, added water to not puckery Fructus Kaki surface, regulation PH is 7.5, and keeping temperature is 35 degree of immersions
Within 12 hours, can take away the puckery taste；
(2) Fructus Kaki after taking away the puckery taste adds the pectase that mass fraction is 0.02%, at 45 DEG C, enzymolysis after crusher in crushing
Fruit juice and sarcocarp slag is respectively obtained after 4 hours；
(3) fermentation: in fruit juice, sugaring is mended to total sugar 16%, adds the wine yeast of 2%, 24 DEG C, under the conditions of pH4.5, fermentation
5 days, it is brewed wine of persimmon through filtering wine yeast, squeezes into storage wine vat and seal up for safekeeping；
(4) by the sarcocarp slag in step 2, be placed in the vacuum freeze drier of-45 DEG C, be dried to moisture be original weight amount
4% (w/w), obtains dried persimmon；
(5) dried persimmon obtained with edible ethanol soaking step 4, continues 16 days, obtains Fructus Kaki soaking wine；
(6) the Fructus Kaki soaking wine that brewed wine of persimmon step 3 obtained obtains with step 5 mixes by weight 7:1-2, and precipitation is not
Stable material, filters with double gauze, then through kieselguhr and the membrane filtration of 0.2 μm, obtains persimmon wine.
Claims (2)
1. the brewing method of a persimmon wine, it is characterised in that be made up of following raw material: Fructus Kaki 50-65, yellow wine 15-20, nine
Lion grass 5-10, mass fraction are the edible ethanol 15-20 of 55-60%.
2. the brewing method of a persimmon wine, it is characterised in that comprise the following steps:
(1) take away the puckery taste: Herba Peristrophes is enclosed in container with yellow wine, bury to underground to place 1-2 days and take out, remove lion grass venation
Standby；Then putting in container by puckery Fructus Kaki, added water to not puckery Fructus Kaki surface, regulation PH is 7.5-8, and holding temperature is 35-
40 degree of immersions can be taken away the puckery taste for 10-12 hour；
(2) fruit after taking away the puckery taste adds the pectase that mass fraction is 0.02-0.03% after crusher in crushing, at 45-50
At DEG C, enzymolysis respectively obtains fruit juice and sarcocarp slag after 3-4 hour；
(3) fermentation: in fruit juice, sugaring is mended to total sugar 15-18%, adds the wine yeast of 1-2%, at 23-25 DEG C, pH4-4.5
Under the conditions of, ferment 5-6 days, be brewed wine of persimmon through filtering wine yeast, squeeze into storage wine vat and seal up for safekeeping；
(4) by the sarcocarp slag in step 2, be placed in the vacuum freeze drier of-46--44 DEG C, be dried to moisture be original weight
The 3-5% (w/w) of amount, obtains dried persimmon；
(5) dried persimmon obtained with the edible ethanol soaking step 4 that mass fraction is 55-60%, continues 15-20 days, obtains Fructus Kaki
Soaking wine；
(6) the Fructus Kaki soaking wine that brewed wine of persimmon step 3 obtained obtains with step 5 mixes by weight 7:1-2, and precipitation is not
Stable material, filters with double gauze, then through kieselguhr and the membrane filtration of 0.2 μm, obtains persimmon wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610426635.7A CN106085748A (en) | 2016-06-16 | 2016-06-16 | A kind of brewing method of persimmon wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610426635.7A CN106085748A (en) | 2016-06-16 | 2016-06-16 | A kind of brewing method of persimmon wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106085748A true CN106085748A (en) | 2016-11-09 |
Family
ID=57236283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610426635.7A Pending CN106085748A (en) | 2016-06-16 | 2016-06-16 | A kind of brewing method of persimmon wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106085748A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753970A (en) * | 2017-03-31 | 2017-05-31 | 柯之璇 | Poria cocos health fruit wine and preparation method thereof |
| CN116103109A (en) * | 2023-03-30 | 2023-05-12 | 刘冰 | Method for preparing papaya yellow wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389557A (en) * | 2001-06-05 | 2003-01-08 | 冷平 | Production process of persimmon wine |
| CN1543873A (en) * | 2003-11-19 | 2004-11-10 | 翟文俊 | Method for preparing persimmon beverage |
| CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | A kind of production method of deastringent persimmon wine |
| CN103173500A (en) * | 2013-03-06 | 2013-06-26 | 山西鑫山生物工程集团有限公司 | Method for manufacturing ethanol by using persimmon |
| CN103602545A (en) * | 2013-11-22 | 2014-02-26 | 潘慧敏 | Persimmon wine and preparation method thereof |
-
2016
- 2016-06-16 CN CN201610426635.7A patent/CN106085748A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389557A (en) * | 2001-06-05 | 2003-01-08 | 冷平 | Production process of persimmon wine |
| CN1543873A (en) * | 2003-11-19 | 2004-11-10 | 翟文俊 | Method for preparing persimmon beverage |
| CN101215498A (en) * | 2007-12-28 | 2008-07-09 | 仲恺农业技术学院 | A kind of production method of deastringent persimmon wine |
| CN103173500A (en) * | 2013-03-06 | 2013-06-26 | 山西鑫山生物工程集团有限公司 | Method for manufacturing ethanol by using persimmon |
| CN103602545A (en) * | 2013-11-22 | 2014-02-26 | 潘慧敏 | Persimmon wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王万贤 等: "《野生食果资源与产品开发》", 31 May 1998, 武汉大学出版社 * |
| 袁洪业 等: "《果品佳话》", 31 January 1983, 黑龙江科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106753970A (en) * | 2017-03-31 | 2017-05-31 | 柯之璇 | Poria cocos health fruit wine and preparation method thereof |
| CN116103109A (en) * | 2023-03-30 | 2023-05-12 | 刘冰 | Method for preparing papaya yellow wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104974872B (en) | A kind of brewing method of hill gooseberry's kyoto grape wine | |
| CN107151610B (en) | Yellow wine brewing method | |
| KR101278657B1 (en) | Polygonum multiflorum for promoting hair to be black and method thereof | |
| CN104789414A (en) | Method for producing orange sparkling wine | |
| Kumari et al. | Indigenous alcoholic beverages of South Asia | |
| CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
| CN109055096A (en) | A kind of preparation method of reinforced persimmon sweet wine | |
| CN105112230B (en) | Saskatoon rice wine and its method for preparation | |
| KR100669233B1 (en) | Makgeolli containing brambles and its manufacturing method | |
| CN105296268B (en) | A kind of preparation method of grape wine | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN106085748A (en) | A kind of brewing method of persimmon wine | |
| KR101136487B1 (en) | Preparing method of brewing rubus coreanus-red ginseng liquor and brewing rubus coreanus-red ginseng liquor thereof | |
| CN104371882A (en) | Cherry and lotus seed health care wine making method | |
| CN103627594B (en) | Persimmon wine and brewing method thereof | |
| CN102578494B (en) | Health black soybean fermented soya beans containing Chinese herbal medicine formula and production process thereof | |
| KR20200062769A (en) | Manufacturing method of Distilled Spirits improving Taste and Flavor | |
| CN108315146A (en) | A kind of preparation method of grape rice wine | |
| KR20190111592A (en) | Food Composition Comprising Polygonum Cuspidatum and Noble Preparation Method thereof | |
| KR101736079B1 (en) | Method of manufacturing vinegar using the triple-brew rice wine containing thistles | |
| KR101715452B1 (en) | Method for Preparing of Jam Fermented by Nuruk Using Schizandrae Fructus | |
| CN102578529B (en) | A kind of health-care black soybean tempeh containing Chinese herbal medicine formula and its production process | |
| KR101280078B1 (en) | Manufacturing process of Makgeolli mixed with Winter melon | |
| CN104928100A (en) | Wild areca nut wine and preparation method thereof | |
| KR102787175B1 (en) | Traditional liquor with luffa cylindrica sap and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
|
| RJ01 | Rejection of invention patent application after publication |