126results about How to "Fruity aroma" patented technology

The invention discloses a compound raspberry wine brewing method. The compound raspberry wine brewing method comprises the following steps: mixing obtained raspberries, mulberries, blackcurrants, and medlar in a weight ratio of 16: 2: 1: 1; freezing and breaking; thawing; adjusting the sugar degree; carrying out primary fermentation; carrying out solid-liquid separation; carrying out post-fermentation; storing; clarifying; carrying out freezing treatment; blending; filling. The compound raspberry wine brewing method has the advantages that the raspberries, the mulberries, the blackcurrants and the medlar are mixed in proportions and then are subjected to compound fermentation, the chemical acid adjustment is not needed, and the acidity is adjusted by mixing the raspberries, the mulberries, the blackcurrants and the medlar in proportions so as to facilitate the maintenance of nutritional ingredients in the raspberries, the mulberries, the blackcurrants and the medlar and biological functions such as oxidation resistance and adjustment of the immunity of the organism and ensure that raspberry wine has full-bodied fruity taste and unique flavor.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

The invention relates to a method for preparing mulberry distilled liquor. The mulberry distilled liquor with unique fragrance is obtained by distilling mulberry skin residues obtained after fermentation twice, and is particularly used for preparing mulberry brandy. By the method, the waste of the skin residue is avoided, the skin residues obtained after the fermentation is finished are directly used as non-wine products usually, but a large amount of alcohol still exists in the skin residues, and the method is used for collecting the alcohol so as to prepare high-quality brandy; in addition, the demand of broad consumers on the mulberry brandy can also be met, and a gap in China and in the world, namely the mulberry brandy is filled in.

This invention relates to a method for breeding longan wine with alcohol degree of 10-12% (V / V). The total sugar content is 2-4 g / L (measured by glucose), the total acid content is 5-6.5 g / L (measured by tartaric acid), and the dry precipitate content is 17-22 g / L. The method comprises: utilizing longan as the raw material, pressing to obtain juice, fermenting at a low temperature, clatifying, filtering, and post-treating to obtain longan wine. The post-treatment comprises: adding silica gel into the wine at a low temperature to adsorb the precipitated proteins, and adding antioxidant bioenzyme. The longan wine has good fragrance, good taste and beautiful color.

The invention provides a brewing method for myrtle and Kyoho grape wine. The method comprises the following several steps: Step A: preparation of myrtle juice; Step B: preparation of Kyoho grape juice; Step C: preparation of fermentation broth; Step D: mixed fermentation; Step E: ageing; Step F: fining and clarifying; Step G: blending and freezing; Step H: sterilizing and filling. The brewing method disclosed by the invention has the beneficial effects that (1) the technical problems that Kyoho grapes are not suitable for brewing wine and myrtle is not suitable for brewing wine in a full-fermentation mode are solved; (2) techniques of freezing concentration, low temperature fermentation and the like are adopted, loss of nutritional ingredients is reduced, and brewed myrtle and Kyoho grape wine is obvious in flower and fruity fragrance, and exquisite and mellow in mouthfeel; (3) the product is rich in nutrition and has a good auxiliary curative effect for weakness, deficiency of blood, neurasthenia and the like after illness.

The present invention discloses a saccharomyces cerevisiae strain and a high quality red bayberry fruit wine preparation method. The saccharomyces cerevisiae strain is screened from naturally fermented mash of fresh red bayberry, red bayberry juice with pH of 3.0 can be directly fermented to obtain high quality red bayberry fruit wine with high alcohol content (13.5%), bright color (a = 27.64), high anthocyanin retention rate (77mg / L), low residual sugar (< 2g / L), rich fruity taste and harmonious taste, the saccharomyces cerevisiae strain is preserved in China Type Culture Collection CCTCC on October 20, 2015, and the accession number is CCTCC NO:M2015627. The high quality red bayberry fruit wine is prepared by the following steps: raw material processing, bacteria activation, main fermentation and post fermentation. In the fermentation process, no SO2 is added, and by sterilization for 5min at 100 DEG C, the method has a very significant effect on color and anthocyanin retention rate of the fermented red bayberry fruit wine.

The invention relates to a black fruit health-care yellow rice wine and a production technology thereof. The black fruit health-care yellow rice wine is prepared by immersing black fruits into yellow rice wine as a raw material wine. The black fruit health-care yellow rice wine comprises: by weight, 50 to 100 parts of yellow rice wine, 5 to 10 parts of black wolfberry, 5 to 10 parts of dark plum, 2 to 8 parts of black mulberry, 5 to 15 parts of black date, 5 to 15 parts of black grape and 5 to 10 parts of blackcurrant. The production technology comprises the following steps of raw material screening, batching, immersion, blending and product finishing. The black fruit health-care yellow rice wine has a strong fruit fragrance, a mellow, fresh and smooth state, and effects of clearing away heat and toxins, promoting the production of body fluid to quench thirst, promoting digestion, preventing aging and resisting debility.

The invention relates to fructus momordicae sweet and fragrant flavoured decolored condensed juice and a preparation method thereof. The fructus momordicae sweet and fragrant flavoured decolored condensed juice consists of fructus momordicae aromatic volatile oil and sweet and fragrant decoloured condensed juice extracted from peeled baked fruits. The preparation method comprises the following steps of (1) performing saccharification on fructus momordicae and performing after-ripening; (2) peeling the fructus momordicae and performing baking; (3) collecting the aromatic volatile oil in the baking process; (4) extracting the peeled and baked fructus momordicae; (5) performing centrifugal filtering and performing clarification with a ceramic membrane; (6) performing membrane separation, refining and concentration; (7) performing resin decoloring; (8) performing resin debitterizing, removing pesticide residues and removing heavy metals; (9) removing peculiar smell with activated carbon; (10) performing clarification with the ceramic membrane; (11) performing concentration; and (12) performing blending. The fructus momordicae sweet and fragrant flavoured decolored condensed juice is free from bitter substances, has rich fruit flavor and scorch aroma, has refreshing sweet taste and pure mouth feel being similar to cane sugar when being drunk, and is short in sweet taste duration, and high in sweet taste saturation degree. The preparation method is simple to operate, low in cost and suitable for industrial production.

The invention belongs to a pineapple wine brewing process which comprises the following steps: S1, selecting fresh pineapples to prepare pineapple pulp; S2, adding sodium metabisulfite; S3, adding pectinase; S4, filter and squeezing to obtain pineapple clear juice; S5, measuring the sugar degree of the pineapple clear juice, measuring the sugar degree of the pineapple clear juice to 20%, and measuring the acidity of the pineapple clear juice and adjusting the acidity of the pineapple clear juice to above 7g / L; S6, putting the pineapple clear juice into a glass wild-mouth bottle for lucifugal and closed primary fermentation; S7, finishing the primary fermentation when the sugar degree of the pineapple clear juice is lower than 0.6%; S8, transferring clarified wine liquor in the upper layer of the pineapple juice to another sterilized glass bottle; S9, sealing the upper clarified wine liquor for post-fermentation; and S10, adding gelatin-tannin into the upper clarified wine liquor to clarify so as to obtain the pineapple wine. The pineapple wine has the characteristics of being bright in color and luster, rich in fruity flavor, coordinated in taste and stable in wine body.

The invention discloses a processing method of cranberry purple rice wine, and belongs to the technical field of food brewing. The processing method of the cranberry purple rice wine is characterized in that cranberries, blackberries, purple sticky rice and sticky rice are regarded as main raw materials, and the processing technologies such as preparation of compound juice of the cranberries and the blackberries, socking and steaming of the rice, addition of materials, fermentation, squeezing, filtration, homogenization and sterilization are adopted. The processed cranberry purple rice wine not only has nutrition and flavor of the traditional rice wine, but also has abundant and overall nutrition, mellow mouth feeling and aromatic fruit flavor, and has the effects of nourishing and making body strong, maintaining beauty and keeping young, increasing immunity and the like as the compound juice of the cranberries and the blackberries is added and mixed with the purple sticky rice and the sticky rice for fermentation in the processing method; the processing method of the cranberry purple rice wine is operated simply and implemented easily.

The invention relates to a production method for a fruity crystal rice dumpling. The fruity crystal rice dumpling comprises 500g of tapioca, 150g of mixed fruit jam, 500g of passion fruit juice, 20g of salad oil, wrapping leaves for one rice dumpling and ropes for one rice dumpling and is processed by a special process method. The mixed fruit jam prepared by a plurality of types of fruits is utilized, so that the fruity crystal rice dumpling is rich in fruit flavor, sour, sweet and palatable in taste, unique in flavor, and aromatic, smooth and elastic in mouth feel, and the nutritional ingredients of the plurality of types of fruits are integrated.

The present invention relates to the wolfberry fruit wine brewing method combining soaking and fermenting. Wolfberry fruit is first fermented and then soaked, so as to extract the nutritive components from wolfberry fruit fully and raise material utilization rate. The wolfberry fruit wine thus brewed has rich wolfberry fruit fragrance, mellow taste, plump wine body, lasting post taste and other features.

The invention belongs to the technical field of wine brewing technology, and particularly relates to jaboticaba red wine. Traditional wine is brewed with grapes; however, grapes has light fruity taste which becomes insufficient due to loss in brewing process; the addition of other fruits for brewing may cover the elegant taste of grapes. The inventor finds jaboticaba which originates in Brazil primitive rainforest, has similar forms, colors, and fruity taste to claret grapes, but has heavier fruity taste, is rich in carbohydrate and anthocyanidin; when jaboticaba is mixed and brewed with grapes, jaboticaba red wine can be prepared by a set of brewing method without sulfur addition; the wine has a violet red color, pure flavor, and pleasant fruity taste; the wine body is complete and full, and exhibits more fruity taste than traditional red wine; the brewing method of the invention is suitable for factory production.

The invention relates to acanthopanax sessiliflorus fruit wine and a brewing method thereof. The acanthopanax sessiliflorus fruit wine is brewed from the following raw materials: acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: pumping the acanthopanax sessiliflorus fruits into heating equipment to heat to 40 DEG C to 50 DEG C by a screw pump, enzymolyzing, squeezing, enzymolyzing for the second time, killing enzyme, cooling, filtering, infusing in alcohol, storing, and adding an appropriate amount of red grape wine base, syrup, and the like when preparing. The product has the advantages of mellow fruity flavour, transparency, brightness, pure taste and rich nutrition, has the functions of resisting theaging and tumors and enhancing the immunity, has the significant effect on preventing cardio-cerebrovascular diseases especially, can improve the human immunity after being drunk frequently and is beneficial to health.

The invention relates to non-additive natural fructus momordicae syrup. The non-additive natural fructus momordicae syrup is prepared from a raw material adsorption resin wastewater which is producedduring production of fresh fructus momordicae, and the adsorption resin wastewater specifically comprises 14-24% of glucose, 16-24% of fructose, 1-14% of sucrose, 1-8% of mannitol, 40-50% of water andnot more than 2% of the remaining components. The preparation method of the non-additive natural fructus momordicae syrup comprises the steps: refining the adsorption resin wastewater produced duringthe production of fresh fructus momordicae, performing decolorization, deacidification and removal of pesticide residues and heavy metals, and performing concentration and other operation so as to obtain the non-additive natural fructus momordicae syrup. No additives except fructus momordicae, seed-free fructus momordicae and water are involved, and therefore the non-additive natural fructus momordicae syrup is natural non-additive fructus momordicae syrup. According to the preparation method, a good-taste flavor fructus momordicae beverage can be obtained effectively, and the non-additive natural fructus momordicae syrup can also be used as an additive in food, beverages, dairy products, health care products, drugs and other products; the preparation method is simple and easy, the obtained product has a high economic value, and environmental protection standards can be met by the discharged waste liquid without further treatment; and a comprehensive utilization method of the fructusmomordicae production wastewater is provided, and the preparation method has a high economic value, and is suitable for large-scale industrial promotion.

The present invention relates to the wolfberry fruit wine brewing method combining soaking and fermenting. Wolfberry fruit is first fermented and then soaked, so as to extract the nutritive components from wolfberry fruit fully and raise material utilization rate. The wolfberry fruit wine thus brewed has rich wolfberry fruit fragrance, mellow taste, plump wine body, lasting post taste and other features.

The invention discloses saccharomyces cerevisiae CGMCC No. 3027 for producing pomegranate fruit wine and the pomegranate fruit wine fermented and brewed by utilizing same. A plurality of strains of yeast are separated and purified through different approaches, saccharomyces cerevisiae with excellent wind-making performance of pomegranate fruit wine is selected out through tests of resistance against alcohol, SO2, high-low temperature as well as high glucose and an abricotine fermentation test, and the fermentation technology of pomegranate fruit wine is determined; and clear and transparent pomegranate fruit wine with cherry color, typical pomegranate fruit fragrance, alcohol degree of 6.6-9.7 percent by V / V, total sugar of 180g / L, total acid of 4g / L and good alcohol flavor is brewed through closed fermentation of main fermentation at the temperature of 25 DEG C and post fermentation at the control temperature of 18-22 DEG C. The pomegranate fruit wine has full body, fineness, mellowness, good harmony and moderate acidity, and the invention is widely applied to the field of the industrial production of the pomegranate fruit wine.

The invention belongs to the technical field of fruit wine production, and particularly discloses a blueberry wine processing technology. The blueberry wine processing technology comprises the following steps: (1) selecting and cleaning fruits; (2) pulping; (3) pre-fermenting; (4) juicing; (5) adjusting components, (6) secondarily inoculating; (7) secondarily fermenting; (8) aging; (9) reducing sourness; (10) secondarily reducing the sourness. Compared with the prior art, the blueberry wine processed by the blueberry wine processing technology has the advantages of mellow mouth feel, significant fruit fragrance, relatively good color and luster, and effectively reduced sourness.

The invention discloses a method for brewing semi-sweet fruit-flavored yellow wine with long-shaped rice. The method comprises the following steps: adding solid lipase and protease into long-shaped rice for treatment, steaming and spreading the long-shaped rice for cooling, adding fermented water, distiller's yeast and rice koji, performing low-temperature fermentation for 4 to 5 days, and stopping alcohol fermentation; continuing to ferment for 20 to 30 days at room temperature, squeezing wine liquid, standing for settling naturally, and taking upper layer clarified raw wine; boiling the rawwine at 75-80 DEG C for 5 to 10 minutes, and standing for settling naturally; and taking upper layer clarified wine liquid for freezing and filtering to obtain the yellow wine; wherein the rice koji used is obtained by inoculating Aspergillus oryzae into the long-shaped rice for culture; and the used distiller's yeast is obtained by culturing Ale beer yeast in a long-shaped-rice-containing feed solution. The yellow wine is brewed with the long-shaped rice as a raw material, the amylose content of the long-shaped rice is high, and few macromolecular sugars such as dextrin and oligosaccharides in the process of liquefaction saccharification are formed by amylose so that the yellow wine with sweet taste and refreshing taste can be obtained.

The invention relates to a saccharomyces cerevisiae for producing a waxberry fruit wine by fermentation. The saccharomyces cerevisiae is characterized in that the saccharomyces cerevisiae strain is derive from soil of an ancient waxberry garden in laifeng county, Hubei province, is used for producing waxberry fruit wine by fermentation, has stronger pertinence on waxberry fruit wine fermentation, has favorable wine making and aroma forming capabilities, is high in fermentation speed, strong in fermentative capability and good in tolerance, has been preserved in the China Center for Type Culture Collection in Wuhan University in Luojia hill, Wuchang, Wuhan, Hubei on march 27, 2013, and the is named as GYM-17. The preservation number of the saccharomyces cerevisiae strain is CCTCC NO:M2013107.

The invention discloses mint ginger wine capable of reducing internal heat and relieving summer heat and a production method thereof. The mint ginger wine comprises, by weight, 300-310 parts of ginger, 20-30 parts of orange peel, 3-4 part of peanut cake powder, 4-5 parts of fried flour, 3-4 parts of cucumber juice, 1-2 parts of mint leaf, 7-8 parts of towel gourd pulp, 1-2 parts of herba cepbalanoplosis segeti, 1-2 part of astragalus complanatus, 1-2 part of radix scrophulariae and appropriate amount of ascorbic acid, sucrose, citric acid, yeast, Xiaoqu liquor, honey and water. The mint ginger wine has the advantages that ginger slices are dried in shade to reduce moisture loss, and nitrogen is added for standing before filtering so as to prevent ginger juice from being oxidized to change color; by controlling fermentation temperature and time and blending with sucrose and honey, the ginger wine is good in flavor, evident in fruit and wine fragrance and good in taste; the orange peel is soaked into the blended base ginger wine, so that the ginger wine is capable of relieving coughing and lowering heat, the taste of the wine is improved, and the pungent taste of ginger can be neutralized by the strong fragrance of the orange peel.

The invention discloses fermented red pitaya wine, pitaya brandy and a production method thereof. The method includes: integrally crushing red pitayas, and adding pectinase for enzymolysis; adding yeast, yeast nutrients, vitamin C and chitosan to realize mixed fermentation; after fermentation is in full play, performing low-temperature fermentation through maceration, and carrying out aging, purifying, oak powder treatment, freezing and sterilization aftertreatment to obtain the fermented red pitaya wine; subjecting the prepared original wine to crude distillation and rectification, storing and aging to obtain red pitaya brandy. Whole-fruit fermentation is adopted, technical simplicity and low equipment input cost are realized, and the comprehensive utilization rate of red pitayas is increased; the red pitaya wine is rich in fruity aroma, rich and full in texture, stable in the presence of light, thermal and the like and free of fading, suspensions, precipitates and turbidity after normal-temperature placement over one year; the pitaya brandy is unique in nutrient and aroma, prominent in typicality and superior in quality.

The invention discloses healthcare green plum wine which is prepared from the following raw materials in parts by weight: 55-70 parts of fresh green plums, 7-10 parts of dried fructus crataegi, 3-6 parts of red date pulp, 3-6 parts of radix puerariae, 2-4 parts of flos chrysanthemi leachate, 2-4 parts of wolfberry fruits, 3-6 parts of honey, 2-5 parts of enzyme, 2-6 parts of yeast, 2-4 parts of granulated sugar, 0.2-0.6 part of vitamin complex, 0.1-0.5 part of trace element complex and 2-4 parts of lotus leaves. The green plum wine disclosed by the invention is of a high nutritional value and has the healthcare effects of promoting appetite, reducing blood pressure, resisting fatigue and improving immunity. The invention also discloses a preparation method of the green plum wine; the green plums and various raw materials are made into the green plum wine through a fermentation way; the preparation method also comprises the processes such as enzymolysis, methanol removal and acid reduction; the green plum wine disclosed by the invention has the advantages of low methanol content, strong flavor, moderate sourness and sweetness and good mouthfeel.

The invention relates to an anti-haze berry enzyme fermented drink and a preparation method thereof. The method comprises the step of performing fermentation production by taking two major raw materials, namely traditional Chinese medicines and berries as basis. All of the selected traditional Chinese medicine raw materials are plants or fruits with homology of medicines and foods and have obvious medicinal values; the various effects of lubricating intestines, benefiting qi and moistening the lung, nourishing the stomach and invigorating the spleen, promoting melting of calculus, clearing heat and reducing phlegm, moistening the lung and relieving cough and the like of the traditional Chinese medicine raw materials are organically integrated into a product; and furthermore, the berries participating in the preparation produce a large number of nutritional substances by fermentation, so that the anti-haze berry enzyme sparkling apple wine is natural in color and luster and rich in nutrition, contains a large amount of vitamins, organic acids, amino acids and minerals in the berries and is thus conductive to absorption by a human body. The product is clear and bright, prominent in aroma, rich in nutrition, pure in taste, cool, palatable and excellent in color, aroma and taste, and cannot deteriorate by long-term storage in a normal-temperature state; and by drinking regularly, the autoimmunity of the human body can be improved, and the effects of clearing and nourishing the respiratory system of the human body are realized.

The invention relates to a non-fried highland barley noodle. In the invention, only wheat flour and eggs are used as main raw materials and are mixed with highland barley flour, so that the flavor ofhighland barley is added while nutrient elements, such as various microelements, vitamins and dietary fibers, are added; potatoes, beans, brown rice, oat and corn kernels are added, so that the potatoes and beans as well as cereals are added for increasing the ingestion of human body to cereals, balancing nutrition and supplementing various microelements and dietary fibers; compared with the chemical components, such as preservatives, added into the traditional instant noodles, the antioxidants extracted from lemon peel and shaddock peel are added, so that the non-fried highland barley noodlehas natural and healthy ingredient sources and has unique flavor and rich nutrition.

The invention relates to the technical field of wine brewing, and in particular, relates to wolfberry fermented wine and a preparation method thereof. The wolfberry fermented wine consists of the following components by the volume percentage: 10%-50% of a wolfberry original brandy and 50%-90% of a wolfberry original brandy extract liquid. The wolfberry fermented wine is prepared by the following methods: main fermentation, post fermentation, primary distillation, secondary distillation, wolfberry extraction and blending. Compared with the prior art, the wolfberry fermented wine and the preparation method thereof provided by the invention have the advantages: (1) the utilization ratio of raw materials is high; (2) the wolfberry fermented wine preserves the health care function of wolfberry;(3) ethanol and organic acids are not additionally added, and the wolfberry fermented wine is green and healthy; (4) the finished wine is stable and the shelf life is long; (5) the wolfberry fruit aroma of the finished wine is prominent and harmonious; the wine is full-bodied and mellow; and the color is bright, clear, transparent and lustrous; and (6) the variety of the finished wine is rich andsuitable for wide population.

The invention relates to a soft pear fruit vinegar beverage and a production method thereof. The soft pear fruit vinegar beverage takes soft pears as a raw material and is produced with processes of fruit sorting, storing, juicing, instant high-temperature sterilization, enzyme treatment, primary fermentation, secondary fermentation, preparation, filtering, desaeration, encapsulation and sterilization. The soft pear fruit vinegar beverage is simple in production method and low in cost, and the soft pear fruit vinegar in the beverage has prominent fruit fragrance, strong vinegar fragrance and distinct flavor.

The invention discloses a preparation process of composite fruit wine. The process comprises the following steps: mixing, crushing and fermenting kiwifruits, peaches, food-grade vitamin C and potassium pyrosulfite, respectively fermenting the obtained juice and peel residues under a certain condition to obtain pre-fermentation liquor A and pre-fermentation liquor B, fermenting and clarifying the pre-fermentation liquor A and the pre-fermentation liquor B under a certain condition to obtain clarified fruit wine, uniformly mixing purified water, the prepared apple ferment and the clarified fruitwine, adjusting the alcohol content to 10-12 degrees by using the prepared distilled wine, and performing filling and sterilization to obtain the composite fruit wine. The composite fruit wine produced by the process effectively retains nutritional ingredients, so that a large amount of beneficial ingredients in the fruits such as vitamins, trace elements including zinc, iron, calcium and selenium, amino acids, proteins and pectin are not easy to get lost. The fruit wine is good in taste, pure in chroma, clear and transparent, combines the nutrients of kiwifruits, peaches, apples, peach blossoms and brown sugar, has a unique flavor and strong fruit fragrance, and is particularly suitable for women to drink.