33results about How to "Alcoholic" patented technology

The invention discloses a glutinous rice tea wine and its preparation method. The tea wine is prepared through fermenting and distilling 33-43% of high-quality glutinous rice, 12-22% of tea leaves and 2-4% of distiller's yeasts, wherein the high-quality glutinous rice and the tea leaves are adopted as raw materials, and the distiller's yeasts are treated as an auxiliary material. The method comprises the following steps: immersing the high-quality glutinous rice for 3-8h, steaming at 90-100DEG C for 2-5h to obtain cooked glutinous rice, taking out the cooked glutinous rice, kneading and dispersing, and cooling to 5-10DEG C for later use; uniformly stirring the obtained cooked glutinous rice, the tea leaves and the distiller's yeasts, placing the obtained mixture in a fermentation tank, fermenting at 5-20DEG C for 5-7d, soaking in purified water, and fermenting at 15-27DEG C for 7-15d to obtain vinasse; and putting the obtained vinasse in a stewing device, heating and stewing to boiling, and allowing a generated steam to go through a steam tube and enter a condensation tank to be cooled to obtain the tea wine. In the invention, the fermentation tank adopts an earthen jar, the material of the steam tube is wood or bamboo, and the condensation tank adopts an earthen cylinder, so the tea wine has the mellow taste of wines, preserves the fragrance and nutritional components of the tea leaves, and has the advantages of fragrance, pure color and good mouthfeel.

The invention discloses a brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae. The non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed fermentation. The non-saccharomyces cerevisiae is one or more species of Hanseniaspora uvarum strain F119, Wickerhamomyces anomalus strain C11 and Hyphopichia burtonii strain C30,and the non-saccharomyces cerevisiae is a wild non-saccharomyces cerevisiae isolated from Guinong No. 5 prickly pear. According to the present invention, the non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed fermentation, and the saccharomyces cerevisiae consumes sugar to produce alcohol; and the non-saccharomyces cerevisiae has low production of alcohol and high production of aroma substances, and the combination of the two yeasts not only ensures the alcohol content of fruit wine, but also improves the type, content and aroma characteristics of aroma substancesin fruit wine.

The invention discloses a fructose-free blueberry wine and a preparation method thereof. The manufacturing method comprises the following steps: (1) taking fresh blueberry, removing fruit stems and cleaning the fresh blueberry to obtain blueberry fruit grains; (2) dehydrating the blueberry fruit grains, getting juice and enabling the sugar degree of the blueberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the blueberry juice; adding mushy state yeast into the blueberry juice by volume ratio of 1000:2 of blueberry juice to yeast; and then placing the blueberry juice at temperature of 28-32 DEG C and fermenting the blueberry juice for 14-20 days; (4) obtaining blueberry wine stock solution after completing fermenting, adding antacid in the blueberry wine stock solution by dosage which is 0.02-0.05 percent of the weight of the blueberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free blueberry wine finished products. The fructose-free blueberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reduced and the wine has even taste and fragrance.

A Chinese olive healthy spirit is prpared from Chinese medicinal herbs of Chinese olive powder and juice, fleece-flower root, Morinda officinalis, the root of red-rooted salvia, radix scrophulariate, radix notoginseng, rhizome gastrodiae, reticulate millettia and uncaria stem with hooks. Its preparing process inclues obtaining powder and juice of Chinese olive by washing and grinding; mixing preprocessed herbs, powder with spirit; adding field mint, Matrimony vine and dried longan, pulp; blending them and carrying out ageing and filtering to obtain the product.

The invention relates to a preparation method of selenium-enriched passion fruit wine. The preparation method comprises the following steps: (1) selecting immature selenium-enriched passion fruits, pulping the passion fruits, adding bee pollen and uniformly stirring; (2) conducting enzyme treatment on obtained fruit pulp with the addition of pectinase and cellulase; (3) centrifuging the enzymatically hydrolyzed selenium-enriched passion fruit pulp, reserving supernatant of obtained selenium-enriched passion fruit juice, and sterilizing the supernatant; (4)mixing the sterilized selenium-enriched passion fruit juice with fermented rice at the mass ratio of 2 to 3, uniformly stirring and fermenting in a fermentation tank for 15-20d; and (5) after fermentation, discharging base liquor from the bottom of the fermentation tank by virtue of a valve, filtering and removing residues by virtue of a centrifuge, sterilizing and bulking at low temperature. The selenium-enriched passion fruit wine provided by the invention is intense in fruit flavor and is clear and mellow in taste, the selenium-enriched passion fruit wine i rich in vitamin A, vitamin B, vitamin B C and various mineral materials, and the selenium-enriched passion fruit wine is simple in processing technique and low in cost.

The invention discloses a method for preparing lemon and flutinous rice flavor wine, which comprises steps of preparing raw lemon wine; and preparing lemon liqueur; and blending the raw lemon wine and the lemon liqueur, wherein the raw lemon wine is brewed by a composite fermentation method of inoculating acid resistant aroma-producing yeasts first, and then inoculating acid resistant Saccharomyces cerevisiae; the lemon liqueur is prepared by immersing lemon sliced in distilled glutinous rice wine; and the lemon and flutinous rice flavor wine prepared by blending the raw lemon wine and the lemon liqueur has the advantages of medium alcohol content, rich nutrients, and strong fatty and fruity flavor.

The invention provides a preparation method of fruit and vegetable mixed type nutritional liquor and solves the problems that conventional liquor has single taste, aroma and nutrition ingredients, harmful substances to a human body are produced in the brewing process and body health is affected. The method comprises steps as follows: (1), pretreatment of fruits and vegetables: fresh fruits and vegetables are taken, cleaned and cut into small blocks; (2), preparation of a fruit and vegetable supernatant: the block-shaped fruits and vegetables are put in a tank, alcohol is added, the mixture is extracted for standby application; (3), preparation of a fruit and vegetable backflow liquid: the block-shaped fruits and vegetables are taken, heated at the low temperature, subjected to backflow, cooled and filtered for standby application; (4), preparation of a fruit and vegetable distillation liquor: the mixture is mixed and fermented, and the fruit and vegetable distillation liquor is prepared for standby application; (5), blending: 20-25 parts of the fruit and vegetable supernatant, 20-25 parts of the fruit and vegetable backflow liquid and 50-60 parts of the fruit and vegetable distillation liquor are stored for at least 30 days. Through solid fermentation, fusel oil and methanol are removed, and the unique liquor with natural fruit and vegetable flavors is formed.

The invention relates to the field of wine health care products, in particular to light-condensed-state magnetized wine and a preparation method thereof. The wine making raw materials of the magnetized wine comprise 45%-70% of sorghum, 10%-20% of sticky rice, 10%-20% of wheat, 5%-15% of buckwheat and 5%-15% of corn; meanwhile, 12 kinds of herbal plants (folium mori, schisandra chinensis, radix ophiopogonis, kudzuvine roots, ginseng, chrysanthemum, ginkgo leaves, liquorice, radix polygonati officinalis, milkvetch roots, wolfberries and maca) are selected as koji making auxiliary materials, all the components supplement with one another and are comprehensive and balanced in nutrition, and light-condensed-state body source substances and bioactive polysaccharides both have the good health care effect. According to the preparation method, magnetic induction and ultrasonic treatment are adopted for the processes such as koji making, fermenting and ageing and curing on the basis of a biophysical method, therefore, generation of bioactive cyclodipeptides and bioactive isoprene group compounds can be promoted, generation of the light-condensed-state body source substances is further promoted, the health care effect of white spirit can be improved, and the wine flavor is savoury and mellow.

The invention relates to a wine and a preparation method thereof. The preparation method includes: (1) selecting unripe grapes, conducting washing and pitting, then performing pulping, adding white sugar, and stirring the substances evenly; (2) adding pectinase accounting for 0.01%-0.03% of the total weight of the grape pulp and cellulose accounting for 0.008%-0.012% of the total weight of the grape pulp into the grape pulp to carry out enzymolysis at 50-60DEG C for 10-14h; (3) then conducting centrifugal separation on the grape pulp subjected to enzymolysis, taking the supernatant grape juice, and performing sterilization treatment; (4) mixing the sterilized grape juice and fermented glutinous rice in a mass ratio of 2:3, stirring the substances evenly, placing the mixture in a fermentation tank, adding a yeast strain accounting for 0.2% of the total mass to conduct fermentation, and controlling the fermentation time at 20-25 days; (5) at the end of the fermentation, discharging raw wine from a fermentation tank bottom valve, carrying out filtering for deslagging by a centrifuge, and then conducting sterilization and low temperature filling; and (6) controlling the fermentation temperature at 28-38DEG C.

The invention discloses a production process for truffle-glutinous rice compound brewed wine. The method comprises the following steps of preparing fresh truffle paste, preparing glutinous rice powder into paste, adding high-temperature alpha-amylase for gelatinization and liquidation, cooling, adding glucoamylase for saccharification, filtering, mixing filtrate and the fresh truffle paste, regulating sugar content, adding sulfurous acid, heating for sterilization, cooling to normal temperature to obtain a brewing substrate, adding active dry yeast into the substrate, carrying out sealed brewing, cooling, brewing gain and filtering to obtain brewed wine; condensing and recovering gas produced in a brewing process to obtain fragrance recovery liquid, mixing the fragrance recovery liquid and the brewed wine, ageing, filtering and packaging to obtain the truffle-glutinous rice compound brewed wine. The product is colorless and transparent and is suitable for most of people, tastes pure and mild, has strong fragrance and unique flavor, and has the nutritional value and the healthcare effects of truffle and glutinous rice.

The invention relates to a preparation method of lychee wine. The preparation method comprises the following steps: firstly, picking litchi with the maturity of 80 percent, washing, peeling, removingstones, pulping flesh into pulp, adding white sugar and uniformly stirring; secondly, adding pectinase and cellulase into the litchi pulp for carrying out enzyme treatment, wherein the adding amount of the pectinase is 0.01 to 0.03 percent of total weight of the litchi pulp and the adding amount of the cellulase is 0.01 to 0.02 percent of the total weight of the litchi pulp; carrying out enzymolysis at the temperature of 28 to 50 DEG C for 8 to 12 hours; thirdly, carrying out centrifugal separation on the litchi subjected to enzymolysis, taking supernatant litchi juice and carrying out sterilization treatment; fourthly, mixing the sterilized litchi juice with fermented glutinous rice according to the mass ratio of 1 to 3, uniformly stirring, putting a mixture into a fermentation tank, adding saccharomycetes with total mass of 0.1 percent for fermenting and controlling the fermentation time to 16 to 20 days; fifthly, after fermentation is ended, releasing original wine through a valve positioned at the bottom of the fermentation tank, filtering for removing slag by using a centrifuge, sterilizing and carrying out low-temperature filling.

The invention belongs to the technical field of flos chrysanthemi processing, and particularly discloses a processing method of lemon and flos chrysanthemi juice wine. The method comprises the following steps: (1), weighing the following raw materials in parts by weight: 29 to 31 parts of fresh flos chrysanthemi petals, 24 to 26 parts of fresh lemon, 940 to 960 parts of corn wine, 17 to 19 parts of fresh dragon fruit peel, 1.2 to 1.4 parts of egg white powder, 0.4 to 0.6 part of chitosan, and 13 to 15 parts of Chinese date honey; (2), obtaining flos chrysanthemi syrup; (3), obtaining primary lemon and flos chrysanthemi juice wine; (4), obtaining lemon and flos chrysanthemi juice wine; (5), filling, performing sterilization, and labeling, so as to obtain a finished product. The processed lemon and flos chrysanthemi juice wine is orange-yellow, clear and transparent, does not contain suspended solids, has the fragrance of flos chrysanthemi, ensures that fragrance of flos chrysanthemi, honey and wine is harmonious, makes body refreshed and fragrant, has light flos chrysanthemi flavor, is moderate in sweet and sour degrees, mellow in vinosity, comfortable and harmonious, complete in wine body, and outstanding in flavor, and has obvious treatment effects on patients suffering from long-term constipation, insomnia and dreaminess, and xerosis cutis.

The invention discloses a medicated and edible Shengyanghong compound wine, which comprises the following components in parts by weight: Chinese liquor 100.0-200.0 parts, peach kernel 2.0-6.0 parts, chestnut 1.0-3.0 parts, new resource food ginseng 4.0-10.0 parts, edible and medicinal fructus Lycii 3.0-7.0 parts, pepper 2.0-4.0 parts, Chinese yam 1.0-2.0 parts, ginkgo 2.0-4.0 parts, jujube 2.0-3.0parts, euryale seed 2.0-4.0 parts, lotus seeds 1.0-4.0 parts, dried ginger 2.0-3.0 parts, cinnamon 1.0-2.0 parts, longan 2.0-5.0 parts, clove 2.0-6.0 parts, rhizoma Polygonati 1.0-2.0 parts, honey 4.0-6.0 parts, black sesame 3.0-8.0 parts, low-alcohol kaoliang spirit 100.0-160.0 parts. The medicated and edible Shengyanghong compound wine is prepared by microwave soak medicinal materials, soakingthem in water, and microwave extracting. The microwave soak time is reduced, the medicinal effect of the medicated materials is increased, the production period is shortened, and the energy consumption is reduced. The prepared medicated liquor is transparent in color and luster, free from suspension, fragrant in aroma, free from peculiar smell, and alcoholic in flavor.

The invention relates to a composition of Yaowan mung bean distilled liquor and a manufacturing process thereof. The mung bean distilled liquor is prepared and blended by Daqu distilled liquor, traditional Chinese medicine juice and rock sugar, wherein the high-quality Daqu distilled liquor is 62-65 degrees and accounts for 56.56 percent; the traditional Chinese medicine juice accounts for 34.29 percent; the rock sugar accounts for 9.15 percent; and the blending ratio accuracies of the Daqu distilled liquo, the traditional Chinese medicine juice and the rock sugar respectively are plus or minus 0.5 percent. The composition of the Yaowan mung bean distilled liquor and the manufacturing process thereof scientifically and reasonably maximize favorable factors and minimize unfavorable ones on the basis of the traditional prescription to better adapt to different modern crowds and have the advantages of wine, fruit wine and tonic wine, therefore, the Yaowan mung bean distilled liquor is more mellow, fragrant and sweet, restorative and pure, and the production process thereof is more reasonable and scientific.

The invention relates to the technical field of wine brewing and particularly relates to cedrus deodara(roxb.)g.don wine and a preparation method thereof. The cedrus deodara(roxb.)g.don wine with theeffects of nourishing the whole body and eliminating and resolving phlegm and with mellow and soft mouthfeel, no spicy stimulation and sweet-refreshing aftertaste as well as natural cedrus deodara(roxb.)g.don fragrance is finally obtained by using cedrus deodara(roxb.)g.don needles, cedrus deodara(roxb.)g.don nuts, cedrus deodara(roxb.)g.don sprouts, cedrus deodara(roxb.)g.don resin and grain forcommon fermentation, then using a cedrus deodara(roxb.)g.don barrel for extracting fragrance and ageing, fully utilizing the essence of the cedrus deodara(roxb.)g.don to make wine liquor mellow and soft with natural cedar fragrance, and fully exerting the effects of preventing corrosion, killing bacteria, tonifying deficiency, astringing, promoting uresis, regulating menstruation, eliminating phlegm, killing insects and calming the nerve and the like of the cedrus deodara(roxb.)g.don.

The invention discloses a selenium-rich red pear wine formula which is prepared from the following raw materials in parts by weight: 30-39 parts of sorghum, 15-20 parts of rice, 12-18 parts of glutinous rice, 10-16 parts of wheat, 5-10 parts of pease and 15-20 parts of selenium-rich red pears. A preparation technology of selenium-rich red pear wine comprises the following steps: 1) soaking: soaking the raw materials in water for 2-4h, 2) cooking: cooking the soaked raw materials in a retort bucket for 3-8h, 3) selenium-rich red pear pretreatment, 4) water spreading and cooling: spreading coldwater on and stirring the raw materials in a cooking boiler in step (2), and then stacking the raw materials for cooling, 5) distillery yeast addition: adding the treated selenium-rich red pears intothe cooled raw materials for uniform stirring and adding distillery yeast for sealed fermentation, 6) distillation: distilling the fermented raw materials, 7) aging: sealing wine obtained after the distillation again for aging, and 8) blending and filtration to form a finished product. The selenium-rich red pear wine has effects of supplementing nutrition, boosting immunity, moistening the lung, removing heart fire, diminishing inflammation, reducing pathogenic fire and relieving sore-toxin and wine toxin.

The invention relates to a preparation method of pawpaw wine. The preparation method comprises the following steps of (1), picking an immature pawpaw, cleanly washing, then removing a kernel, cuttingpawpaw flesh and peel into pieces by using a knife, afterwards, pulping the pieces, adding white sugar, and uniformly agitating; (2), adding pectinase and cellulase into pawpaw pulp to carry out enzyme treatment, and carrying out enzymolysis for 7 to 11 hours at 40 to 60 DEG C, wherein the addition amount of the pectinase is 0.02 to 0.04 percent of the total weight of the pawpaw pulp; the additionamount of the cellulase is 0.01 to 0.02 percent of the total weight of the pawpaw; (3), centrifugally separating the pawpaw subjected to the enzymolysis, taking supernatant pawpaw juice, and carryingout sterilization treatment; (4), mixing the sterilized pawpaw juice and fermented glutinous rice according to a mass ratio of 2 to 3, uniformly agitating, putting into a fermentation tank, adding ayeast strain, which is 0.1 percent of a total mass, to carry out fermentation, and controlling a fermentation time to be 16 to 20 days; (5), after the fermentation is finished, discharging raw wine from a bottom valve of the fermentation tank, filtering through a centrifuge, removing a residue, sterilizing and filling at low temperature.

The invention relates to a production method of apple cicadae health-care wine. The method comprises raw material pretreatment, preparation of cicadae apple culture medium, cultivation of cicadae strains, inoculation and fermentation, apple yeast fermentation, mixed fermentation and the later stage of raw wine processing steps. The wine liquid produced by the production method of the present invention is golden yellow, has a pure and strong wine aroma, elegant and harmonious apple aroma, refreshing and comfortable taste, and full-bodied wine. The functional substances in cicadae make the wine have better health care functions.

The invention relates to a wild grape wine. A preparation method of the wild grape wine comprises the following steps: (1) selecting mature wild grapes, cleaning, pulping, adding white sugar, and uniformly stirring the materials; (2) adding pectinase and cellulase into the wild grape pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01%-0.03% of the total weight of the wild grape pulp; wherein the addition amount of cellulase is 0.005%-0.01% of the total weight of the wild grape pulp, and carrying out enzymolysis at 40-60 DEG C for 8-12 hours; (3) carrying out centrifugal separation on the wild grape pulp subjected to enzymolysis, taking a supernatant wild grape juice, and carrying out sterilization treatment; (4) mixing the sterilized wild grape juice with fermented glutinous rice according to a mass ratio of 2: 3, performing uniform stirring, putting the mixture in a fermentation tank, adding yeast strains accounting for 0.1% of the total mass, and performing fermentation for 15-20 days; and (5) after the fermentation is finished, discharging the raw wine from a bottom valve of the fermentation tank, filtering by a centrifuge to remove slag, sterilizingand filling at low temperature.

The invention relates to a camellia distillate liquor and a preparation method thereof. The camellia distillate liquor is prepared from fresh camellia, cellulase, rhizopus and an Angel yeast, whereinthe weight of the cellulase is 0.05-0.2% that of the fresh camellia; the weight of the rhizopus is 0.2-1.0% that of the fresh camellia; and the weight of the Angel yeast is 0.05-0.2% that of the freshcamellia. The preparation method comprises the following steps of: mixing fresh camellia, cellulase, rhizopus and an Angel distillers yeast evenly, carrying out airtight fermentation under the condition of 10-35 DEG C for 50-70 days; putting the fermented mixture into a distiller for preliminary distillation to obtain a preliminarily distilled liquor; and then putting the preliminarily distilledliquor into the distiller for redistillation to obtain a redistilled liquor. The camellia distillate liquor is high in alcohol content, rich, fresh and mellow in fragrance and free of miscellaneous odor; and the obtained distillate liquor is mixed with pure rice wine at a specific ratio, so that the finally obtained camellia liquor product is more mellow in flavor.

The invention discloses a production process of acacia flower rice wine. Fresh acacia flowers are cleaned, stemmed and wilted naturally to produce a stronger aroma; rice flour is added with water to make a slurry, and the saccharified liquid is obtained after liquefaction and saccharification. , mix the saccharified liquid and wilted acacia flowers, heat them for sterilization, and cool them to normal temperature to obtain a fermentation matrix. Add Saccharomyces cerevisiae to the fermentation matrix, ferment at high temperature and then at low temperature; during the fermentation process, a condenser is connected to condense the gas generated by the fermentation. The aroma recovery liquid I is recovered. After the fermentation is completed, the fermented wine liquid is obtained by filtration. The fermented wine liquid is transferred to the distiller for distillation to obtain the distilled wine liquid. During the distillation process, it is condensed and recovered to obtain the aroma recovery liquid II. The distilled wine liquid and aroma are The recovery liquid I and the aroma recovery liquid II are mixed to obtain acacia flower rice wine. The fermented wine produced by the method of the present invention has a mellow taste and a strong aroma, and has the aroma of acacia flowers and rice, thereby obtaining acacia flower rice wine with a fresh and elegant fragrance.

The invention discloses a method for preparing lemon and flutinous rice flavor wine, which comprises steps of preparing raw lemon wine; and preparing lemon liqueur; and blending the raw lemon wine and the lemon liqueur, wherein the raw lemon wine is brewed by a composite fermentation method of inoculating acid resistant aroma-producing yeasts first, and then inoculating acid resistant Saccharomyces cerevisiae; the lemon liqueur is prepared by immersing lemon sliced in distilled glutinous rice wine; and the lemon and flutinous rice flavor wine prepared by blending the raw lemon wine and the lemon liqueur has the advantages of medium alcohol content, rich nutrients, and strong fatty and fruity flavor.

The invention relates to the field of wine health products, in particular to a light polymer magnetized wine and a preparation method thereof. The raw materials for brewing magnetized wine include 45-70% of sorghum, 10-20% of glutinous rice, 10-20% of wheat, 5-15% of buckwheat, and 5-15% of corn; at the same time, 12 kinds of herbal plants (mulberry leaves, Schisandra, Ophiopogon japonicus, Pueraria radiata, ginseng, chrysanthemum, ginkgo leaf, licorice, Polygonatum odoratum, Astragalus, wolfberry, Maca) are auxiliary materials for koji making, and the ingredients complement each other, and the nutrition is comprehensive and balanced. The source of light polymers and bioactive polysaccharides have excellent health care effects. The preparation method provided by this application is based on biophysical methods and uses magnetic induction and ultrasonic treatment for koji making, fermentation, aging and other processes, which can promote the generation of biologically active cyclic dipeptides and biologically active isoprene-based compounds, and further promote The generation of light polymer source can increase the health care effect of liquor and make the liquor taste mellow.

The invention relates to myrtle fruit wine and a making method thereof. The making method of the myrtle fruit wine comprises the steps that 1, ripe myrtle fruits are selected, washed to be clean and then crushed, white sugar is added, and the materials are stirred to be uniform; 2, myrtle fruit pulp is subjected to enzyme treatment by adding pectinase and cellulase, wherein the adding amount of the pectinase accounts for 0.01%-0.03% of the total weight of the myrtle fruit pulp, the adding amount of the cellulase accounts for 0.01%-0.02% of the total weight of the myrtle fruit pulp, and enzymolysis is conducted for 10 hours to 15 hours at the temperature ranging from 40 DEG C to 50 DEG C; 3, centrifugal separation is conducted on the myrtle fruit pulp obtained after enzymolysis, and supernatant myrtle fruit juice is taken to be subjected to sterilization treatment; 4, the myrtle fruit juice obtained after sterilization is mixed with fermented glutinous rice according to the mass proportion of 3:6, the mixture is stirred to be uniform and then placed in a fermentation tank, fermentation is conducted by adding yeast strains of which the mass accounts for 0.1%-0.2% of the total mass, and the fermentation time is controlled to be 10-25 days; 5, after fermentation is finished, raw wine is discharged from a bottom valve of the fermentation tank, filtered with a centrifugal machine for residue removal and pit removal, sterilized and then filled at low temperature; 6, the fermentation temperature is controlled at 28 DEG C to 35 DEG C.

The invention relates to a waxberry wine. A making method of the waxberry wine comprises the following steps: (1) selecting mature waxberries, cleaning, pulping, adding white sugar, and uniformly stirring the materials; (2) adding pectinase and cellulase into the waxberry pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01-0.03% of the total weight of the waxberry pulp;wherein the addition amount of the cellulase is 0.005%-0.01% of the total weight of the waxberry pulp, and performing enzymolysis at 40-60 DEG C for 8-12 hours; (3) centrifugally separating the waxberry pulp subjected to enzymolysis, taking a supernatant waxberry juice, and sterilizing the supernatant waxberry juice; (4) mixing the sterilized waxberry juice and fermented glutinous rice accordingto a mass ratio of 2: 3, uniformly stirring the materials, placing in a fermentation tank, adding yeast strains accounting for 0.1% of the total mass, and fermenting for 15-20 days; and (5) after thefermentation is finished, discharging the raw wine from a bottom valve of the fermentation tank, filtering by a centrifuge to remove slag, sterilizing and filling at low temperature.

The invention discloses a fructose-free blueberry wine and a preparation method thereof. The manufacturing method comprises the following steps: (1) taking fresh blueberry, removing fruit stems and cleaning the fresh blueberry to obtain blueberry fruit grains; (2) dehydrating the blueberry fruit grains, getting juice and enabling the sugar degree of the blueberry juice to reach 21Brix-40Brix and preferably 24Brix-25Brix; (3) fermenting the blueberry juice; adding mushy state yeast into the blueberry juice by volume ratio of 1000:2 of blueberry juice to yeast; and then placing the blueberry juice at temperature of 28-32 DEG C and fermenting the blueberry juice for 14-20 days; (4) obtaining blueberry wine stock solution after completing fermenting, adding antacid in the blueberry wine stocksolution by dosage which is 0.02-0.05 percent of the weight of the blueberry wine stock solution; and (5) removing impurities, filtering and filling to obtain fructose-free blueberry wine finished products. The fructose-free blueberry wine prepared through the method has the advantages that the color is pure, the flavor is good, the wine has certain alcoholic strength, the hangover can be reducedand the wine has even taste and fragrance.

A Chinese olive healthy spirit is prpared from Chinese medicinal herbs of Chinese olive powder and juice, fleece-flower root, Morinda officinalis, the root of red-rooted salvia, radix scrophulariate, radix notoginseng, rhizome gastrodiae, reticulate millettia and uncaria stem with hooks. Its preparing process inclues obtaining powder and juice of Chinese olive by washing and grinding; mixing preprocessed herbs, powder with spirit; adding field mint, Matrimony vine and dried longan, pulp; blending them and carrying out ageing and filtering to obtain the product.

The invention relates to a production method of rose flavored wine. The production method comprises the following steps: (1) selecting rose flavored grapes which are not fully mature; washing and removing seeds; pulping the grapes and adding white sugar; stirring uniformly; (2) adding pectinase and cellulase into rose flavored grape pulp and carrying out enzyme treatment, wherein the adding amount of the pectinase is 0.01%-0.03% of the total weight of the rose flavored grape pulp and the adding amount of the cellulase is 0.005%-0.01% of the total amount of the rose flavored grape pulp; carrying out enzymolysis at 40 DEG C-60 DEG C for 8h-12h; (3) centrifugally separating the rose flavored grape pulp subjected to the enzymolysis; taking supernatant rose flavored grape juice and carrying out sterilization treatment; (4) mixing the sterilized rose flavored grape juice and fermented glutinous rice at the mass ratio of 2 to 4 and uniformly stirring; putting a mixture into a fermentation tank and adding a yeast strain which is 0.1% of the total mass; fermenting and controlling fermentation time to be 20-25 days; (5) after fermentation is finished, releasing raw wine from a bottom valve of the fermentation tank, filtering and removing dreg through a centrifugal machine; sterilizing and filling at a low temperature; and (6) controlling a fermentation temperature to be 26 DEG C-30 DEG C.