31results about How to "Difficult to get ahead" patented technology

The invention discloses a brewing method of yellow wine of tea flowers, relating to a brewing method of novel yellow wine of tea flowers. The method comprises the steps: a dimple is constructed; when the dimple is overflowing with sugar liquor, wine cube is replenished; 3 to 5 hours later, the leaching liquor of tea flowers prepared is put in the dimple; water with the weight of 1.0 to 2.0 times of rice is replenished; fully stirring is carried out, the temperature and the moisture are preserved; the mixture is stirred every 2 to 4 hours, the product temperature is reduced so as to lead the temperature in a tank to be consistent; after 20 to 30 days of tank dropping, the main fermentation is basically finished, the tank is irrigated to carry out post-fermenting and aging for 60 to 90 days and obtain fermented grains; and the yellow wine of tea flowers with the alcoholic strength of 11.0 to 15.0 is obtained by carrying out squeezing, defecating, wine boiling and storing. The brewing method adds no pigment, essence and additives, and leads the wine to be novel yellow wine which has brownish red color and luster, fruity taste, low alcoholic strength and richer nutrient components.

The invention discloses a production technology for raw stock beer. Malt, lupulus, yeast and water are taken as raw materials. The raw stock beer is prepared according to the steps of crushing, saccharifying, filtering, boiling, cooling, inoculating, fermenting, filling, and the like. According to German pure brewing decree, only four raw materials including malt, lupulus, yeast and water are added into the production process of the raw stock beer, so that the malt extract concentration is high, the fragrance is strong, the foam is more abundant due to the yeast contained in the beer and the taste is more pure.

The invention discloses a brewing method for increasing the ethyl lactate content and reducing the fusel oil content in rice-flavor liquor, which comprises the following steps: soaking rice in water for 3-5 days, then separating the soaked water to obtain rice syrup water rich in lactic acid bacteria; Rhizopus oryzae was enlarged into bran koji step by step and then mixed with koji to obtain mixedkoji. Cook rice, cooling, place in a saccharification tank, adding mixed starter for saccharification, and introducing air from that bottom of the saccharification tank for 12-18 hour to obtain saccharified fermented grains; 13 to 15 day of fermentation, distilling that mash to obtain rice-flavor liquor with high ethyl lactate and low fusel, and adde fermentation water, rice syrup water, acid protease and acid-resistant glycosamylase, uniformly mixing, pump into a large tank for fermentation, and fermenting for 13 to 15 days. The method of the invention not only improves the ethyl lactate inrice-flavor liquor, but also reduces the content of fusel oil, and the liquor yield is not reduced.

The invention provides strong fragrance type baijiu with pressure reduction and blood activating functions and a preparation method of baijiu and relates to the technical field of processing of agricultural products. The strong fragrance type baijiu is prepared from raw materials in parts by weight as follows: 50-60 parts of glutinous sorghum, 20-30 parts of corn flour, 15-20 parts of barley, 3-6 parts of L-theanine, 15-20 parts of distiller's yeast and a proper amount of water. The strong fragrance type baijiu with pressure reduction and blood activating functions contains complete and sufficient nutrition, food materials have the best effect and tastes in a specific formula with a secrete preparation method, the baijiu is clear, transparent, pleasantly fragrant, mellow, sweet and luscious, has strong flavor of baijiu in a mild aromatic flavor, baijiu in a strong aromatic flavor and baijiu in a Maotai flavor, has a refreshing aftertaste, integrates strong aromatic baijiu, Maotai-flavor baijiu and mild aromatic baijiu, has a novel taste, performs the body-building healthcare function, is safe and reliable and has no toxic or side effects.

The invention discloses a brewing process of pure-brewed fresh beer taking malt as a raw material, and belongs to the field of beer brewing. According to the brewing process of the pure-brewed fresh beer taking malt as raw material, only four raw materials of malt, hop, yeast and water are added, and the fresh beer which has rich malt fragrance, pure taste and fine foam and does not cause intoxication easily is created by expanding breeding strains and optimizing technological parameters of saccharification, fermentation and the like.

The invention discloses a beer additive, belonging to the production field of beer and aiming to provide a beer additive. The beer additive contains 40% to 60% of ginseng extract particles, 3% to 6% of zinc sulfate, 0.5% to 1% of threonine, 0.5% to 2% of methionine, 0.5% to 1% of valine, 0.5% to 1% of glycine, 0.5% to 1% of glutamic acid, 0.5% to 1% of lysine, and the balance of ginseng extract particles. The beer additive can not only increase nutrient components in the beer, but also greatly enhance and improve beer quality so that the beer has the advantages of harmonious smell, heavy mouthfeel, fine foam, aging delay, extension of and fresh-keeping period, and the beer additive has obvious effect on beer with poor alcohol bases.

The invention relates to lychee rose wine and a preparation method thereof. With lychee base wine, red wine and white wine as raw materials which are added with rose essential oil or rose hydrosol, with high fructose syrup and white granulated sugar as blending agents, and assisted by a proper amount of adjuvants, the lychee rose wine is prepared by the method comprising the following steps: 1) harvesting, sorting, selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis; 2) standing by and conducting clarifying, separating clearjuice, freezing and concentrating the clear juice, adjusting components of the juice, conducting fermentation in a tank, ending the fermentation, conducting aging, implementing fining and implementing cold treatment, so that the lychee base wine is obtained; and 3) conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling and sealing the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced and the wine body is good in taste; the wine is low in content of fusel oil and cannot go to head easily; and the wine has such functions of resisting oxidation and the like. The lychee rose wine provided by the invention is applicable to preparation of various health-care wine drinks, and especially, the lychee rose wine can be widely appliedto white-collar women; therefore, the lychee rose wine has a broad market prospect.

The invention relates to blended lychee rose wine and a preparation method thereof. With mixed fermentation juice of lychee, red grapes and white grapes as well as fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder as raw materials which are added with rose essential oil or rose hydrosol and are assisted by a blending agent and a proper amount of adjuvants,the lychee rose wine is prepared by the method comprising the following steps: 1) selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis, standing by and conducting clarifying, separating out clear juice, and freezing and concentrating the clear juice so as to obtain lychee clear juice; 2) extracting juice from the red grapes and the white grapes in a separated mode, and adding the red grape juice and the white grape juice to the lychee clear juice; and 3) adjusting components of the juice, conducting fermentation, conducting aging, implementing fining and implementing cold treatment, adding the fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder, conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced; the wine is low in content of fusel oil; and the wine has suchfunctions of resisting oxidation, tonifying qi and blood and the like. The lychee rose wine provided by the invention is applicable to the preparation of various health-care wine drinks; therefore, the lychee rose wine has a broad market prospect.

The invention belongs to the technical field of processing of fruits, and discloses a processing method of fresh malus micromalus makino fruit. The fresh malus micromalus makino fruit is used as a rawmaterial; the raw material is juiced and fermented by using saccharomyces cerevisiae and non-saccharomyces cerevisiae as fermentation strains; the obtained fermentation liquor is distilled, so that the distilled malus micromalus makino fruit wine and still residue are obtained; the distilled malus micromalus makino fruit wine is low in content of higher alcohols, and the alcohol-ester ratio content is reduced; the still residue contains organic acids such as amino acids and malic acid as well as rich vitamins and trace elements; the still residue is concentrated, and is blended with honey, sothat concentrated fruit acid is obtained; the total titrable acid content of the fruit acid is greater than 3.5%, and the density is about 1.05; the product is rich in substances such as polyphenols,flavonoids and amino acids, thus being applied to the technical fields such as nutritional fruit vinegar and nutritional oral liquid.

The invention provides a distiller's yeast and a preparation method thereof. The distiller's yeast comprises the following raw materials of farina, starter and water, wherein the starter comprises thefollowing materials of abnormal fruits honeylocust, Chinese wild ginger, dried root and stem of alpinia officinarum Hance, Hubaozi, dried root and stem of kaempferia galanga, dried barks of cortex phellodendri, barks of Chinese cassia tree, dried flower of rhododendron molle, star anise, gardenia jasminoides, root of liquorice, root and stem of rhizoma cimicifugae, bud of eugenia caryophyllata Thunb, dried root of radix angelicae pubescentis, root of angelica dahurica, dried and ripe fruit of fructus galangae, dried root and stem of atractylodes lancea, dried root and stem of rhizoma nardostachyos, ginger produced in Sichuan, root of Chinese ephedra, anise, dried root of angelica decursiva, dried and ripe fruit of fennel, dried twigs of ramulus cinnamomi, ripe fruit of gleditsia sinensis,gypsum fibrosum, purple perilla, talcum and malt. The invention further provides the preparation method of the distiller's yeast. Compared with the prior art, the distiller's yeast comprises multiplekinds of traditional Chinese medicinal materials, by reasonably selecting and matching the traditional Chinese medicinal materials, the distiller's yeast has the effects of qi benefiting and blood nourishing, muscle relaxing and blood circulation stimulating, vital energy and middle warmer regulating, muscle and bone strengthening and the like, and the medical and nutrient value of the distiller's yeast is improved; the sorghum liquor brewed by the distiller's yeast has clear and transparent liquor liquid, rich and fragrant smell and mellow and soft taste, the sorghum liquor does not easily make a person's face turn red after the sorghum liquor is drunk, and the distiller's yeast has rich nutrient value.

The invention relates to lychee rose wine as well as a preparation method and an application thereof. According to the lychee rose wine, lychee base wine, which is prepared by conducting scientific fermentation on lychee, is blended with red wine and white wine, and with the lychee serving as a monarch which is added with finely selected fruit of Chinese wolfberry, red jujube, radix glycyrrhizae,radix ginseng and apple powder and is assisted by a blending agent and a proper amount of adjuvants, the lychee rose wine is prepared by the method comprising the following steps: 1) harvesting, sorting, selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis; 2) standing by and conducting clarifying, separating clear juice, freezing and concentrating the clear juice, adjusting components of the juice, conducting fermentation in a tank, ending the fermentation, conducting aging, implementing fining and implementing cold treatment, so that the lychee base wine is obtained; 3) adding the fruit of Chinese wolfberry, the red jujube, the radix glycyrrhizae, the radix ginseng and the apple powder; and 4) conducting blending, filtering obtained liquid by virtue of a membrane, and filling and sealing the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced and the wine body is good in taste; the wine is low in content of fusel oil; and the wine has such functions of resisting oxidation and the like, and the wine is suitable for tonifying qi and blood, promoting blood circulation and removing toxins. The lychee rose wine provided by the invention, which is applicable to preparation of various health-care wine drinks, has a broad market prospect.

The invention provides mulberry health rice wine and a preparation method thereof. The mulberry health rice wine is prepared from the following raw materials in parts by weight: 14-16 parts of mulberry fruits, 1-2 parts of semen cuscutae, 2-3 parts of fleece-flower roots, 2-3 parts of radix rehmanniae preparata, 1-2 parts of fructus schisandrae, 1-2 parts of wolfberry fruits, 1-2 parts of spina date seeds and 48-52 parts of rice wine. The preparation method comprises the following steps: removing impurities from mulberry fruits, semen cuscutae, fructus schisandrae and spina date seeds, cleaning and airing; soaking the fleece-flower roots with water and slicing the fleece-flower roots when the internal and external humidity is uniform, and then quickly drying by a drying machine; grinding radix rehmanniae preparata into fine powder and sieving by a 80-100-mesh screen; and putting all the raw materials in a container filled with rice wine, pressing the container opening by using plastic cloth, covering and fermenting. By taking fresh mulberry fruits as a main raw material, the mulberry health rice wine has the functions of nourishing yin, tonifying kidneys and essence and promoting blood circulation to remove blood stasis, has a relatively good curative effect on insomnia, dreamful sleep, amnesia, white hairs and alopecia, and is excellent in taste and suitable for men, women, old and young, and people are not easily get drunk.

The invention discloses a brewing method of fruit aroma litchi wine. The method includes the steps of: 1) removing peel and pits from litchis, beating the litchi flesh, adjusting the pH value of the litchi pulp, adding pectinase for enzymolysis, and filtering the enzymatic hydrolysate to obtain filtrate, i.e. litchi juice; 2) adding water into pineapple flesh and performing beating, adjusting the pH value of the pineapple pulp, adding pectinase for enzymolysis, and filtering the enzymatic hydrolysate to obtain filtrate, i.e. pineapple juice; 3) mixing the litchi juice with the pineapple juice according to a weight ratio of 10:0.1-0.15, adjusting the sugar content of the mixed juice to 16-18%, inoculating active dry yeast that is 0.01-0.02% of the weight of the mixed juice, and conducting fermentation at 20-25DEG C for 15-20d, thus obtaining raw wine; and 4) carrying out centrifugal filtration on the raw wine, and performing ageing, thus obtaining litchi wine. According to the method, a small amount of pineapple juice is added in the litchi fermentation process to improve the activity of alcohol acyl invertase in the fermentation broth, thus improving synthesis of ester matters, and enhancing the fruit aroma of the litchi wine.

The invention discloses a quick beer brewing method. Compared with a traditional beer brewing method within 15 days to 30 days, qualified beer can be brewed within 7 days, beer brewing raw materials only include malt, water, hops and yeast, no additive or chemical materials are added, and after a series of fermentation, the finally obtained beer contains active yeast and can be directly packaged and sold without filtration. Compared with the prior art, the working efficiency of brewage is improved, the brewed beer is pure in taste and rich in nutrition, people cannot feel uncomfortable, and the active yeast has the effects of strengthening the stomach and promoting digestion and is favorable for human health.

Low-fusel high-citric acid fermentation type rice wine and a brewing method thereof are disclosed. The method comprises the following steps: adding Aspergillus candidus rice koji into glutinous rice, carrying out one-step heating saccharification, adding citric acid fermentation liquor and wine yeast into the obtained saccharified liquid, and fermenting at 15-20 DEG C for 7-10 days; adding saccharified liquid to adjust the sugar degree, squeezing, decocting and settling to obtain the rice wine. The Aspergillus candidus is used as a saccharification strain, and long-shaped rice is used as a raw material to prepare the Aspergillus candidus rice koji. Aspergillus candidus rice koji is high in saccharification power and acidity, takes citric acid as a main component, is dissolved into a fermentation system in the saccharification and fermentation process, brings fruit sour taste of fresh lemons and oranges to the fermentation type rice wine, is obviously different from the sour taste of traditional yellow wine taking lactic acid and succinic acid as main components, and has more distinctive taste.

The invention discloses an original beer preparation technology. Malt, hops, yeast and water are utilized as raw materials according to the original beer preparation technology. The original beer preparation technology includes the steps of crushing, saccharifying, filtering, boiling, cooling, inoculating, fermenting and filling to obtain original beer. The original beer preparation technology hasthe advantages that the original yellow beer is prepared from the four raw materials including the malt, the hops, the yeast and the water according to a pure brewing principle and is strong in aromabecause the wort concentration is above 12 degrees of proof; the original yellow beer is not filtered and sterilized and is delicate and rich in foam through the residual trace yeast, thereby being purer in taste.

The invention discloses an olive wine. The olive wine comprises the following components in parts by weight: 30-50 parts of fresh olive fruits, 10-20 parts of black plum, 10-16 parts of blueberry, 6-14 parts of kumquat, 6-8 parts of passion fruit, 200-300 parts of yellow rice wine, 40-60 parts of brown sugar, 40-80 parts of white sugar, and 40-60 parts of a yeast broth. According to the invention, through ultrasonic concussion processing and steaming, fermentation is carried out, the olive wine has special flavor and aroma of the olive fruit, the bouquet is comfortable and unique, the feeling of getting drunk is inhibited, the olive wine contains polyphenol, a plurality of amino acids, organic acid and vitamin B1, vitamin B2, vitamin C and mineral elements such as iron, potassium, magnesium and zinc; and the olive wine has better health caring effects, and can be used for effectively reducing blood fat and blood pressure, preventing stroke, resisting cancer, nourishing yin, benefiting stomach, protecting liver, improving eyesight, resisting tumor, resisting aging, enhancing immunization, moistening intestines, and relaxing bowel.

The invention provides a Linlanyuye liquor brewing process, and relates to the technical field of food processing. The brewing process comprises: (1) raw material preparation; (2) raw material breaking; (3) extraction; (4) fermentation (5) distillation; (6) blending; and (7) sterilization and filling. According to the present invention, the Linlanyuye liquor brewing has the complete nutrition; through the specific formula and the secret method, the optimal effects and the optimal tastes of each food material are achieved; the used raw materials are the food-grade medicinal materials, are safeand healthy, and are mutually scented, absorbed and collected; and the obtained Linlanyuye liquor has effects of kidney tonifying, qi benefiting, spleen-stomach regulating, skin nourishing, resistanceimproving and the like, and has excellent effects of health preserving and health dietary therapy.

The invention discloses a brewing technology of flower fragrance litchi wine. The technology includes the steps of: 1) removing peel and pits from litchis, beating the litchi flesh, adjusting the pH value of the litchi pulp, adding pectinase for enzymolysis, filtering the enzymatic hydrolysate to obtain filtrate, i.e. litchi juice; 2) adding water into banana peel and performing beating, adjusting the pH value of the banana peel pulp, adding pectinase for enzymolysis, filtering the enzymatic hydrolysate to obtain filtrate, i.e. banana juice; 3) mixing the litchi juice and the banana juice according to a weight ratio of 10:0.1-0.3, adjusting the sugar content of the mixed juice to 16-18%, inoculating active dry yeast that is 0.01-0.02% of the weight of the mixed juice, and conducting fermentation at 20-25DEG C for 15-20d, thus obtaining raw wine; and 4) carrying out centrifugal filtration on the raw wine, and performing ageing, thus obtaining litchi wine. According to the method, a small amount of banana juice is added in the litchi fermentation process to improve the activity of alcohol acyl invertase, thus improving synthesis of ester matters, and enhancing the fruit aroma of the litchi wine.

This invention relates to a fruit scent wine's making process, characterized by the following steps: first, fruit original wine's portion is 80-90%, and compound fragrant flavoring wine 3-20%; second, mixing above compositions even, filling pure water to concoct to right degree; third, in an association period, repeatedly filtering it, and potting it to get finished product. The wine prepared in this process has the advantages of having mellow fragnance, doing no harm to head, little physiological reaction.

The invention discloses a brewing method of yellow wine of tea flowers, relating to a brewing method of novel yellow wine of tea flowers. The method comprises the steps: a dimple is constructed; when the dimple is overflowing with sugar liquor, wine cube is replenished; 3 to 5 hours later, the leaching liquor of tea flowers prepared is put in the dimple; water with the weight of 1.0 to 2.0 times of rice is replenished; fully stirring is carried out, the temperature and the moisture are preserved; the mixture is stirred every 2 to 4 hours, the product temperature is reduced so as to lead the temperature in a tank to be consistent; after 20 to 30 days of tank dropping, the main fermentation is basically finished, the tank is irrigated to carry out post-fermenting and aging for 60 to 90 daysand obtain fermented grains; and the yellow wine of tea flowers with the alcoholic strength of 11.0 to 15.0 is obtained by carrying out squeezing, defecating, wine boiling and storing. The brewing method adds no pigment, essence and additives, and leads the wine to be novel yellow wine which has brownish red color and luster, fruity taste, low alcoholic strength and richer nutrient components.

The invention discloses a beer additive, belonging to the production field of beer and aiming to provide a beer additive. The beer additive contains 40% to 60% of ginseng extract particles, 3% to 6% of zinc sulfate, 0.5% to 1% of threonine, 0.5% to 2% of methionine, 0.5% to 1% of valine, 0.5% to 1% of glycine, 0.5% to 1% of glutamic acid, 0.5% to 1% of lysine, and the balance of ginseng extract particles. The beer additive can not only increase nutrient components in the beer, but also greatly enhance and improve beer quality so that the beer has the advantages of harmonious smell, heavy mouth feel, fine foam, aging delay, extension of and fresh-keeping period, and the beer additive has obvious effect on beer with poor alcohol bases.

The invention relates to blended lychee rose wine and a preparation method thereof. With mixed fermentation juice of lychee, red grapes and white grapes as well as fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder as raw materials which are added with rose essential oil or rose hydrosol and are assisted by a blending agent and a proper amount of adjuvants,the lychee rose wine is prepared by the method comprising the following steps: 1) selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis, standing by and conducting clarifying, separating out clear juice, and freezing and concentrating the clear juice so as to obtain lychee clear juice; 2) extracting juice from the red grapes and the white grapes in a separated mode, and adding the red grape juice and the white grape juice to the lychee clear juice; and 3) adjusting components of the juice, conducting fermentation, conducting aging, implementing fining and implementing cold treatment, adding the fruit of Chinese wolfberry, red jujube, radix glycyrrhizae, radix ginseng and apple powder, conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced; the wine is low in content of fusel oil; and the wine has suchfunctions of resisting oxidation, tonifying qi and blood and the like. The lychee rose wine provided by the invention is applicable to the preparation of various health-care wine drinks; therefore, the lychee rose wine has a broad market prospect.

The invention belongs to the technical field of preparation of an alcoholic beverage, and particularly relates to Luzhou-flavor liquor and a method for stewing and ecologically maintaining wine. The Luzhou-flavor liquor is prepared from, 60-70 parts of sorghum, 1-5 parts of rice bran, 5-10 parts of ginkgo nut, and 5-10 parts of lotus root. The ecological wine maintenance includes outdoor wine maintenance and indoor wine maintenance; the time for the outdoor wine maintenance is not less than 2 months; the outdoor wine maintenance needs to be carried out in May-October, and the indoor wine maintenance shall not be less than 3 months. The wine can be cool and sweet for less than 1 year maintenance, and is not easy to get drunk.

The invention relates to a litchi rose wine and a preparation method thereof. The lychee rose wine uses lychee raw wine, red wine, and white wine as raw materials, and adds rose essential oil or rose hydrosol, and is equipped with fructose syrup and white sugar as a blending agent, supplemented by an appropriate amount of auxiliary materials, and is prepared by the following method: 1 ) Litchi harvesting, sorting, cleaning, cooling, peeling and pitting, pressing, enzymatic hydrolysis; lychee original wine; 3) blending, adding rose essential oil or rose hydrosol, membrane filtration, filling and sealing, and then the lychee rose wine is obtained. The prepared lychee rose wine has a clear and transparent body, low volatile acid content, significantly reduced aftertaste of the wine body, good taste, low fusel oil content, is not easy to get on top, and has anti-oxidation and other effects. The invention is applied to the preparation of various alcoholic beverages, especially widely used among white-collar women, and has broad market prospects.

The invention belongs to the technical field of preparation of an alcoholic beverage, and particularly relates to Luzhou-flavor liquor and a method for stewing and ecologically maintaining wine. The Luzhou-flavor liquor is prepared from, 60-70 parts of sorghum, 1-5 parts of rice bran, 5-10 parts of ginkgo nut, and 5-10 parts of lotus root. The ecological wine maintenance includes outdoor wine maintenance and indoor wine maintenance; the time for the outdoor wine maintenance is not less than 2 months; the outdoor wine maintenance needs to be carried out in May-October, and the indoor wine maintenance shall not be less than 3 months. The wine can be cool and sweet for less than 1 year maintenance, and is not easy to get drunk.

The invention belongs to the technical field of fruit wine brewing, and specifically discloses a method for controlling the alcohol-to-ester ratio of Haihong fruit wine; in the fermentation process of Haihong fruit wine, the fermentation process is carried out successively by Klerck's yeast and Saccharomyces cerevisiae, and the fermentation process is controlled parameters, the type and content of aroma substances in the obtained Haihong fruit wine increase, the content of higher alcohols significantly decreases, the alcohol-ester ratio significantly decreases, the quality of Haihong fruit wine is improved, the fruit aroma is strong, and the taste is complex and pure. In addition, the Haihong fruit wine of the present invention The methods for controlling the ratio of alcohol to ester are all carried out under low temperature conditions, which saves energy and reduces production costs.

The invention relates to a novel functional material for mellow wine, which is developed and produced by using a far infrared technique and firing natural mineral materials at high temperature. The novel functional material mainly comprises the following materials in percentage by weight: kaolin, 2 to 4 percent of far infrared powder and 25 to 50 percent of straw powder. The wine does not return to the original state after being aged and is aged fast in 24 hours. In the aging process, nascent oxygen [O] and hydroxyl radical [OH-] with ecologically catalyzing and activating power can be generated. After the aging process, the aging material can be taken out, washed, dried or aired and can be reused for a plurality of times.