33results about How to "Enhance bouquet" patented technology

A wineglass having a bowl of depth D and a bottom region symmetrically disposed about a central axis is provided with a protrusion having a cental core, attaching to the bottom region of the bowl and terminating in a central core free end, and one or more ledges attached to the central core and positioned to form one or more wine-supporting ledge surfaces positioned intermediate between the central core free end and the bottom region of the bowl. The protrusion is disposed about the central axis and has a height H that is preferably between about 0.5 D<H<0.8 D. When the wineglass is swirled, the wine-supporting ledge surfaces serve to catch the wine and allow the wine to subsequently fall back, thus aerating the wine and enhancing the perceived bouquet. The protrusion can include a pedestal sized to aid in measuring a sample volume of wine.

A wineglass having a bowl of depth D and a bottom region symmetrically disposed about a central axis is provided with a protrusion having a central core, attaching to the bottom region of the bowl and terminating in a central core free end, and one or more ledges attached to the central core and positioned to form one or more wine-supporting ledge surfaces positioned intermediate between the central core free end and the bottom region of the bowl. The protrusion is disposed about the central axis and has a height H that is preferably between about 0.5 D<H<0.8 D. When the wineglass is swirled, the wine-supporting ledge surfaces serve to catch the wine and allow the wine to subsequently fall back, thus aerating the wine and enhancing the perceived bouquet. The protrusion can include a pedestal sized to aid in measuring a sample volume of wine.

The invention relates to the technical field of brewing of wine and fruit wine, in particular to an aroma-enhancing brewing technology of table grape brandy. Through mixed fermentation of preferred Hanseniaspora uvarum and Saccharomyces cerevisiae, the content of a grape variety aroma component and the content of fermentation esters in fermented brut are improved, by optimizing parameters of a secondary distillation technology, off-flavors of fusel and organic acids are removed, and then optimal integration of alcohol-decreasing ageing and blending technologies is conducted. The aroma-enhancing brewing technology of the table grape brandy comprises the operation steps of (1) table grape raw material control, (2) cold soaking before fermentation, (3) grape juice clarification, (4) mixed fermentation, (5) brut stabilization treatment, (6) distillation, (7) alcohol-decreasing treatment of distilled brut, (8) wine ageing treatment, (9) clarification and stabilization, (10) blending and allocating, and (11) bottling.

The present invention is directed to a method and apparatus of treating wine to improve the wine's taste. This is accomplished by treating the wine with a magnetic field formed by one or more magnets, preferably at least two magnets. These magnets are positioned with one magnet at the base of a container that is holding the wine and another magnet at the top of the container.

The invention discloses a fermented honey and Clausena lansium liquor and a preparation method thereof. The preparation method of the fermented honey and Clausena lansium liquor includes subjecting seedless Clausena lansium to handpicking, washing and grinding, and adding maceration enzyme and clarification enzyme as well as the honey and yeast to low-temperature fermentation prior to ageing, clarification, non-biological stabilizing treatment, multi-stage blending and freezing and degerming aftertreatment so as to obtain the fermented honey and Clausena lansium liquor. The fermented honey and Clausena lansium liquor has the advantages of rich nutritional substances, high content of fruity substances and esters, high non-biological stability, unique taste and flavor, low methyl alcohol content and high food safety.

The invention relates to an improved process for producing yellow wine and aims to solve the problem of mash rancidity and increase yellow wine yield. The production process comprises the following steps of: cleaning raw materials; dipping the cleaned materials; cooking the dipped materials; spreading the cooked materials for cooling; performing inoculation on the cooled materials; uniformly stirring the materials; performing diastatic fermentation on the mixture; raking the mixture; performing after-fermentation on the mixture; pressing the fermented mixture; sterilizing the pressed mixture; storing the sterilized mixture; blending the stored mixture; filtering the blended mixture; and packaging the filtered mixture, wherein the weight ratio of glutinous millet to mung bean to red jujube to fenugreek serving as raw materials is 100:3:3:0.5; 0.15 percent of active dried yeast based on the weight of the glutinous millet and 5 percent of wheat koji special for spirit distilled in Fenyang based on the mass of the glutinous millet are added during the inoculation; 0.1 percent of sweet osmanthus flower spice based on the weight of the glutinous millet is added at an after-fermentation stage; and white spirit or Dachu white spirit is added at the after-fermentation stage. The process has the advantages of increasing the yellow wine yield, solving the problem of the mash rancidity and enhancing the nutritional value and bouquet of the yellow wine.

The invention relates to an improved production process of yellow rice wine in order to solve the problem of mash rancidity and increase the yield of the yellow rice wine. The production process comprises the following steps in sequence: raw material washing, soaking, cooking, spreading for cooling, qu adding, stirring uniformly, saccharifying and fermenting, raking, after-fermenting, squeezing, sterilizing, storing, blending, filtering and packaging, wherein the used raw materials are millet, mung bean, red dates and sophora alopecuroides with weight part ratio of 100:4.6-5.0:4.6-5.0:0.3-0.5. Active dry yeast with weight being 0.15% of that of the millet is added during adding qu. Wheat qu or Daqu with mass being 5% of that of the millet is added during adding qu. Sweet osmanthus spices with weight being 0.1% of that of the millet and white wine or Daqu white wine with weight being 50-80% of that of the millet are added at the stage of after-fermentation. The production process increases the yield of the yellow rice wine, solves the problem of mash rancidity and simultaneously improves the nutritional value and aroma of the yellow rice wine.

The present invention is directed to a method and apparatus of treating wine to improve the wine's taste. This is accomplished by treating the wine with a magnetic field formed by one or more magnets, preferably at least two magnets. These magnets are positioned with one magnet at the base of a container that is holding the wine and another magnet at the top of the container.

The invention discloses a preparing method for high wine belonging to the wine brewing technique field, which is characterized in that bacteria breed as saccharifying leaven is made by wheat, barley and pea according to the mass ratio of 7 to 2 to 1; pot ale is made by Chinese sorghum as the wine brewing material with continuous residue method, the mud pool is employed as a fermentor, double side fermentation technology is applied for 3-4 times fermentation, when fermenting, the vault mud is charged in the pole ale in order to increase beneficial microorganism such as caprou acid bacterial and methane bacteria and the like, the fermented material is distilled, wherein the temperature is kept at 20-30 DEG C for 120-180 minutes to obtain the high wine. The high wine made with the method is that alcohol degree achieves 70 degree, and acetic acid ethyl ester and microelement are higher in wine.

The invention relates to a preparation method of wolfberry distilled liquor, and aims at providing wolfberry distilled liquor prepared through the following steps: sorting and cleaning fresh wolfberry, pulping, filtering, sterilizing, fermenting, carrying out primary distilling, carrying out secondary distilling, extracting and separating wolfberry pulp residue, mixing, ageing, blending and filling. The method process uses the same pot-type distillation equipment to perform three times of distillation and macroporous resin adsorption and elution, so that the aroma of the wolfberry liquor is obviously increased; oak blocks and oak buckets are unnecessary to add for cellaring, and the wolfberry liquor is golden yellow same as the brandy; compared with the distilled liquor prepared from the similar process, the main nutrient components, aromatic substances and possessed color in the wolfberry distilled liquor are preserved to the great extent; the cost and energy source are saved without increasing extraction equipment or adding extra wolfberry nutrient substances and pigment and fragrance; and the comprehensive quality of the liquor is promoted, and meanwhile, the comprehensive utilization of the raw material is realized and the waste discharge is reduced.

The present invention belongs to the technical field of baijiu brewing and provides a method for manufacturing baijiu by cellar-in-cellar fermentation. The method comprises the following steps: S1, raw materials are pretreated: raw materials are weighed, the weighed raw materials are mixed, a mixture is crushed, water is added for soaking to obtain a wet mixture, the wet mixture is boiled, and cooling and air-drying are conducted to obtain brewed grains; and the raw materials are composed of the following components in parts by weight: 23-50 parts of sorghum, 16-35 parts of polished round-grained rice, 8-26 parts of tartary buckwheat, 5-16 parts of corns, 2-13 parts of sophora flowers and 2-6 parts of lotus flowers; S2, fermentation materials are prepared: koji block powder is added into the brewed grains obtained in the S1 and the materials are mixed evenly to obtain fermented materials; S3, fermentation is conducted: a cellar-in-cellar fermentation is used, a layer of corn cob is first sprinkled in a pool bottom of a cellar pool of a cellar-in-cellar, then a layer of the fermentation materials is added, then a layer of lotus receptacles is then sprinkled, then a layer of the fermented materials is added, cellar mud is used to seal a top, fermentation is conducted for 3 months and fermented grains are obtained after being taken out from the cellar; and S4, the fermented grainsare distilled to obtain the baijiu. The above technical solution solves problems that in the prior art, koji adding amount is low and pool entering temperature is low, thereby affecting yield and fragrance of the baijiu.

The embodiment of the present invention discloses a blueberry drink manufacture method and relates to the technical field of food production. The embodiment consists of the following steps: selecting, cleaning, freezing, cooling, mixing, pulping, juicing, adsorbing, filling, sterilizing, packaging, etc., thereby obtaining the pure blueberry drink. The embodiment solves the technical problems of lack of scientificity during the processing processes of the blueberry drink in the prior art, which leads to missing of blueberry nutrients and impacts the flavor of the blueberry drink, and thus ensures the nutrients of blueberries in the blueberry drink, improves the flavor of the blueberry drink, and also allows consumers to enjoy a better blueberry drink.

The invention provides vitis amurensis whole-juice dry red wine and a preparation method thereof. The vitis amurensis whole-juice dry red wine is prepared by adopting vitis amurensis Bei Guohong as a raw material; and in the preparation process, separated peel residues are fermented and distilled, an alcohol degree of wine base is increased in a manner of proportioning the base wine formed by fermenting supernatant with strong wine obtained by virtue of distillation, so that no crystal sugar is needed in the fermentation process, and the high-quality vitis amurensis whole-juice dry red wine with the alcoholic degree meeting the requirement can be obtained.

The invention discloses flower and fruit fragrant and sweet anthocyanin plinia cauliflora wine and a making method thereof. The plinia cauliflora wine is made of the following raw materials in parts by weight: 300-400 parts of plinia cauliflora, 100-200 parts of pomegranate juice, 40-50 parts of mulberry juice, 40-50 parts of sugar, 5-8 parts of yeast, 30-50 parts of longan aril, 20-40 parts of red dates, 5-10 parts of lycium barbarum, 10-20 parts of roses and 10-20 parts of sweet-scented osmanthus. The plinia cauliflora wine disclosed by the invention is thick in plinia cauliflora wine flowerand fruit fragrance, moderate in sweetness when being taken, particularly fresh and delicious in taste, free of sourness or bitterness and rich in component such as anthocyanin, gallic acid, vitamins, polysaccharide, mineral substances and amino acids, has the effects of preventing oxidation, preventing aging, beautifying faces, enriching blood and tonifying qi, nourishing liver and tonifying kidney, nourishing blood and calming nerve, promoting immunity, generating body fluid and moistening dryness, and the like, and is particularly applicable to female taste and healthcare requirements.

The invention is a method for eliminating the bitterness generated after reducing the degree is high-degree corn wine. It pours water or wine which has little alcohol into the corn wine, then the bitterness eliminating agent is put into the wine, then it starts to clarify; or adds the bitterness eliminating agent after clarifying, then blending. The invention has no harm to heath and enhances the quality of product and the benefit of corporation.

The invention provides a preparation method for nippon hawthorn fruit wine. The preparation method comprises the first step of preparing a mixture of nippon hawthorn pulp and sorgo straw juice, the second step of adding sulfur dioxide, the third step of adding an artificial yeast nutrient solution for fermentation, the fourth step of separating juice and residues to obtain a supernatant, the fifth step of carrying out fining for clarification and carrying out freezing, the sixth step of carrying out filtering and centrifugation to obtain raw wine, the seventh step of adding part of the raw wine into a yeast extractive for ageing, and the eighth step of blending. The nippon hawthorn and sorgo straws serve as the raw materials to brew the nippon hawthorn fruit wine which is prominent in aroma, continuous in fragrance, full, and unlabored in taste; the preparation method is simple and easy and convenient to operate, the brewing period is short, the cost of the raw materials is low, the economic benefits are remarkable, and the method is suitable for commercialized production of the nippon hawthorn fruit wine.

The invention discloses a method for improving the bouquet and quality of liquor. The method includes the steps that a1, rice is washed and soaked in water for 40-50 min, and then drained and cooked for 40-50 min, and steamed rice with the water content of 30-40% is prepared; a2, fresh tender shoots, stems and leaves of fragrant ainsliaea, indigofera bungeana, litsea mollis, olive leaves and melastoma dodecandrum lour are mashed into a pasty state; a3, orange peels, radix et rhizoma rhodiolae crenulatae, bulbus lilii, fructus crataegi, radix astragali and piper betle are subjected to digestionto prepare a compound extracting solution; a4, a product in a step b is mixed with fresh distillers' solubles, the steamed rice, the compound extracting solution, a yeast solution and a rhizopus mother bacteria solution evenly, and then the mixture is fermented; b, the soaked sorghum is cooked thoroughly and cooled to the room temperature, distiller's yeast in the step a is added, the adding amount of the distiller's yeast is 0.1%-1% of the weight of the raw materials; c, after saccharification, clear water of 1-2 times the weight of the raw materials is added to distillers' solubles to obtain converted mash; and d, the converted mash is fermented and distilled. The brewed liquor is rich in bouquet, mellow in vinosity and good in refreshing performance, dost not burn mouth and is not spicy, and is high in liquor yield.

The invention discloses a Kyoho grape essence, which is prepared from ethyl acetate, ethyl propionate, propyl acetate, ethyl butyrate, ethyl crotonate, cinnamyl propionate, cinnamyl alcohol, phenethylisobutyrate, ethyl phenylacetate, beta-damascenone, cis-3-hexenyl isovalerate, storax alcohol, beta-citronellol acetate, beta-citronellol, styrallyl acetate, beta-geranyl acetate, beta-linalyl acetate and methyl anthranilate, N-acetyl anthranilate, ethyl caproate, ethyl caprylate, ethyl caprate, acetic acid, propionic acid, hexanoic acid, butyric acid, linalool, leaf alcohol acetate, leaf alcohol, hexanoic acid leaf alcohol ester, isobutyrate leaf alcohol ester, trans-2-hexenal, butanol, ethyl maltol, furanone, 3-hydroxy-2-butanone, ethanol and propylene glycol. The Kyoho grape essence disclosed by the invention is mellow and full in grape characteristic aroma and strong in natural feeling, and can enable a product to have natural Kyoho grape aroma and taste after being added into foods such as beverages, jam and pastries as a food additive.

The invention relates to the technical field of table vinegar processing, and particularly discloses a method for brewing enzyme vinegar by malt and rice sprouts through liquid fermentation. The method is characterized in that barley, rice and millet are selected, and sprouted grains of the barley, rice and millet are taken as main raw materials; haihong fruit juice, grape juice and hawthorn juiceare added; a corresponding process is improved on the basis of a table vinegar liquid fermentation process; and fruit juice is used for blending to prepare the enzyme vinegar brewed by the malt and rice sprouts through liquid fermentation. The enzyme vinegar prepared through the method is moderate in taste, rich in enzyme active ingredients and high in nutritional value, and has the effects of improving the antioxidant effect and the like.

The invention relates to a preparation method of carotenoid degrading enzyme, belonging to the technical field of microbial fermentation. The preparation method comprises inoculating 2% Kurtz bacillusseed solution in a liquid culture medium at 30 DEG C to 35 DEG C, pH=3.0-3.5, 140r / min fermentation 8-10 hour to obtain fermentation broth; the fermentation broth was centrifuged at 4 DEG C, 10000r / min for 100-150 min, take that supernatant, and obtaining the crude enzyme solution of carotenoid degradation enzyme. The Kurtz bacillus is (Kurthia sp) NXUGQ15, and the deposit number is CCTCC NO:M2017524. The enzyme activity of the crude enzyme liquid of the carotenoid degrading enzyme produced by the preservation bacterium strain is 8.87 U / mL, and the volatile aroma components of the lycium barbarum wine can be increased and the quality of the lycium barbarum wine can be improved by using the enzyme liquid to treat lycium barbarum residue or lycium barbarum pulp.

The invention belongs to the technical field of tea wine processing, and particularly relates to a preparing method of a robinia pseudoacacia flower and tea wine. The method includes the steps of A, weighing 950-1050 parts by weight of glutinous rice, 20-30 parts by weight of green tea, 40-50 parts by weight of robinia pseudoacacia dry flower and 5-7 parts by weight of white distiller's yeast; B,cleaning the glutinous rice, soaking the glutinous rice in water until the glutinous rice can be mashed by hand, cooking the glutinous rice thoroughly, and cooling the glutinous rice for use; C, extracting the green tea and robinia pseudoacacia dry flower in water, conducting filtering to obtain tea and flower mixed liquid, and cooling the tea and flower mixed liquid for use; D, evenly stirring and mixing the thoroughly-cooked glutinous rice in the step B, the tea and flower mixed liquid in the step C and the white distiller's yeast to obtain a mixture for use; E, fermenting the mixture in thestep D, and conducting filtering, sterilizing and clarifying after fermenting to obtain the robinia pseudoacacia flower and tea wine. The prepared robinia pseudoacacia flower and tea wine is strong in aroma with robinia pseudoacacia flower aroma and tea aroma, richly contains polyphenol substances, proteins, amino acids, vitamins and other nutrients in robinia pseudoacacia flower and tea leaves and has nutrition, healthcare and refreshing functions.

The invention relates to an improved process for producing yellow wine and aims to solve the problem of mash rancidity and improve the yield of the yellow wine. The production process comprises the following steps of: washing of raw materials, soaking, stewing, spreading for cooling, addition of distiller's yeast, uniform stirring, diastatic fermentation, harrowing, secondary fermentation, pressing, sterilization, storage, blending, filtration and packaging sequentially. The used raw materials are millet, mung bean, red jujube and fenugreek in a weight ratio of 100:3.7-4.1:3.7-4.1:0.3-0.5;in the step of addition of the distiller's yeast, active dry yeast in an amount which is 0.15 percent of the weight of the millet and wheat koji and daqu in an amout which is 5 percent of the mass of the millet are added; and in the step of secondary fermentation, spice of sweet osmanthus flower in an amount which is 0.1 percent of the weight of the millet and white wine or Daqu white wine in an amount which is 50 to 80 percent of the weight of the millet are added. The process for producing the yellow wine improves the yield of the yellow wine, solves the problem of the mash rancidity and also improves the nutritional value and bouquet of the yellow wine.

The invention belongs to the field of reutilization of bamboo shoot waste, and particularly relates to a method for making wine by fermenting waste bamboo shoot tops. The method comprises the following steps: material preparation, pulverizing, boiling, saccharification, cellulose enzymolysis, saccharide supplementing, primary fermentation, secondary fermentation, sizing treatment, clarification, degerming, aging, blending and packaging. The method fully utilizes the bamboo shoot processing waste, and enhances the economic utilization value of the bamboo shoot processing waste. The wine brewed from the bamboo shoot processing waste has high nutritive value and outstanding health-care effect.

The invention discloses a manufacturing process of green plum wine. The manufacturing process of the green plum wine comprises the following steps that step one, green plums are screened and cleaned;step two, astringency removing and drying in the shade are carried out; step three, denucleation and pre-treatment are carried out, specially, the green plums after drying in the step two are denucleated, the insides and the outsides of the green plums are pricked needle holes evenly, and then the green plums after being pricked the needle holes are stitched to form original overall shapes by using cotton threads; step four, material adding are carried out, specially, a layer of pine needle, a layer of coconut shell and a layer of green plums obtained from step three are added in sequence to the bottom of a wine jar from bottom to top to form a pine needle layer, a coconut shell layer and a green plum layer in sequence; and then ice sugar is added, and the ratio, by mass, of the ice sugarto the green plums is 1: (3-5); step five, wine is added, specially, 45-55 degrees of the wine is added to the wine jar of the step four to enable the green plums to be fully immersed; step six, the jar is sealed; and step seven, cellaring is carried out. The green plum wine manufatured by the manufacturing process of the green plum wine has a rich wine aroma with fresh fruit flavor, and the tasteis sweet.

The invention discloses a preparing method for high wine belonging to the wine brewing technique field, which is characterized in that bacteria breed as saccharifying leaven is made by wheat, barley and pea according to the mass ratio of 7 to 2 to 1; pot ale is made by Chinese sorghum as the wine brewing material with continuous residue method, the mud pool is employed as a fermentor, double sidefermentation technology is applied for 3-4 times fermentation, when fermenting, the vault mud is charged in the pole ale in order to increase beneficial microorganism such as caprou acid bacterial and methane bacteria and the like, the fermented material is distilled, wherein the temperature is kept at 20-30 DEG C for 120-180 minutes to obtain the high wine. The high wine made with the method is that alcohol degree achieves 70 degree, and acetic acid ethyl ester and microelement are higher in wine.

The invention discloses a brewing process of white ginger wine containing selenium components. The process includes the following steps of 1, thoroughly cleaning 8 parts of curcuma zedoary, 130 partsof white ginger, 10 parts of chervil, 8 parts of medlar, 6 parts of walnut kernel, 5 parts of red date, 2 parts of poria cocos, 10 parts of orange peel, 5 parts of Chinese yam, 12 parts of purple sweet potato and 13 parts of sticky rice; 2, putting the materials above into warm water at the temperature of 38 DEG C for soaking for 10 h, and then putting the materials into a pot for steaming; 3, smashing the materials into a mushy mixture, and cooling the mushy mixture to 35 DEG C; 4, adopting a glass vessel for containing the mushy mixture, adding baijiu the alcohol strength of which is 40% byvolume, three parts of honey and four parts of rock candy till the liquid level of the baijiu is 20 cm higher than the mushy mixture, sealing the vessel, and placing the vessel at the temperature of 25 DEG C for 20 days; 5, obtaining white ginger wine after a filtering screen is used for filtering three times; 6, sterilizing the white ginger wine at the temperature of 110 DEG C for 8 minutes, andcooling the white ginger wine to the room temperature to obtain a finished product. By means of the brewing process, the ginger wine can be great in taste and stable in property, the preservation rateof bioactive components is high, and the healthcare efficacy is relatively comprehensive.

The invention discloses a fermented honey and Clausena lansium liquor and a preparation method thereof. The preparation method of the fermented honey and Clausena lansium liquor includes subjecting seedless Clausena lansium to handpicking, washing and grinding, and adding maceration enzyme and clarification enzyme as well as the honey and yeast to low-temperature fermentation prior to ageing, clarification, non-biological stabilizing treatment, multi-stage blending and freezing and degerming aftertreatment so as to obtain the fermented honey and Clausena lansium liquor. The fermented honey and Clausena lansium liquor has the advantages of rich nutritional substances, high content of fruity substances and esters, high non-biological stability, unique taste and flavor, low methyl alcohol content and high food safety.

The invention provides a manufacturing method of a foamed persimmon juice beverage, comprising the following steps: (1) raw material selection and treatment, (2) persimmon peeling, breaking and pulping, (3) squeezing treatment, (4) second squeezing, (5) fermentation, and (6) beverage preparation. The manufacturing method of the foamed persimmon juice beverage has the advantages that the quality ofthe selected persimmon is good, after a series of strictly controlled technical processes, the obtained foamed persimmon juice beverage has good taste, the beverage is fresh and natural, refreshing and lively, full of fragrance, sweet and attractive, has a health care function, and can be used for promoting appetite before the meal, neutralizing greasy foods in the meal, and matching with desserts after the meal.

The invention relates to a preparation method of fermented lycium barbarum residues and aroma-enhancing lycium barbarum wine and belongs to the technical field of deep processing of lycium barbarum. The preparation method mainly comprises the following steps: adding 4-6% of Kurthia sp NXUGQ15 having a collection number of CCTCC NO:M 2017524 into lycium barbarum residues, and performing semi-solidstate fermentation under the conditions of 35-37 DEG C and 130 revolutions per minute for 10-15 hours, thereby obtaining the fermented lycium barbarum residues. The fermented lycium barbarum residuescan be applied to multiple fields such as feeds, cosmetics, foods and the like, and are particularly capable of obviously enhancing aroma when applied to fermented lycium barbarum wine. The Kurthia spNXUGQ15 obtained by induction is high in ability of degrading carotenoid, time of fermenting to produce carotenoid degrading enzymes is short, the enzyme activity is high, the enzyme activity of a crude enzyme liquid is 8.87U / mL, and the enzyme production is high. The waste lycium barbarum residues can be changed into valuable materials, the carotenoid in the lycium barbarum residues is fully utilized, and the aroma-enhancing lycium barbarum wine is prepared.

The invention provides a preparation method for nippon hawthorn fruit wine. The preparation method comprises the first step of preparing a mixture of nippon hawthorn pulp and sorgo straw juice, the second step of adding sulfur dioxide, the third step of adding an artificial yeast nutrient solution for fermentation, the fourth step of separating juice and residues to obtain a supernatant, the fifth step of carrying out fining for clarification and carrying out freezing, the sixth step of carrying out filtering and centrifugation to obtain raw wine, the seventh step of adding part of the raw wine into a yeast extractive for ageing, and the eighth step of blending. The nippon hawthorn and sorgo straws serve as the raw materials to brew the nippon hawthorn fruit wine which is prominent in aroma, continuous in fragrance, full, and unlabored in taste; the preparation method is simple and easy and convenient to operate, the brewing period is short, the cost of the raw materials is low, the economic benefits are remarkable, and the method is suitable for commercialized production of the nippon hawthorn fruit wine.