32results about How to "Good wine" patented technology

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

The invention discloses a production process for producing dark green tea wine by using a sugar fermentation brewing method, relating to a technology for producing the dark green tea wine by using saccharomycetes and sugar. The production process comprises the following specific steps of: carrying out water-bath extraction on the raw-material dark green tea, filtering the extracted dark green tea, then adding cane sugar to mix to form an ingredient, carrying out high temperature sterilization on the ingredient, then adding activated saccharomycetes into the ingredient, fermenting at a certain temperature to form dark green wine fermentation liquor, then seasoning, filtering and clarifying the dark green tea wine fermentation liquor to form dark green tea wine liquor, carrying out high temperature sterilization on the dark green tea wine liquor, and then bottling and packaging to form the dark green tea wine. The dark green tea wine is bright reddish yellow in color, glittering and translucent in wine body, favorable in overall wine quality, soft and harmonized in taste, glittering and translucent in color and luster, free of impurities such as deposits, suspensions and the like, and has mellow flavors of dark green tea and wine; and according to the production process, used bacterial strains are simple, the raw materials do not contain grains, and no exhaust gas and wastewater emission exists in the production process.

The invention discloses a Maotai-flavour liquor brewing method, which comprises the following steps: A: firstly adding grain: grain moistening consists of five steps, putting into a rice steamer to steam, stopping grain steaming until parts are formed into a hard core or white core; B: secondarily adding grain; C: taking the liquor in turn. Compared with the traditional liquor, the Maotai-flavour liquor brewed with the Maotai-flavour liquor brewing method has the advantages of yellowishness, transparency, outstanding Maotai flavour, elegance, fineness, mellow liquid body, lingering aftertaste and lasting fragrance in empty cup.

The invention discloses a hygienic wine and preparing method, which comprises the following steps: choosing bee libera and pine pollen with ratio at 7-8 : 3-4; distilling for 40-50 min with steam; placing in pot clay vessel; adding into 96-98% 65 degree wine; soaking for 30-35 days; getting out of the vessel; proceeding preliminary filtering; separating suspended matter with high-speed extractor; cooling for 40 min at -10 deg. c; separating microbe with tube extractor; filtering with micropore; adding into distilled water; decreasing the wine degree to 32-35 degree; getting the product. This invention can generate comprehensive nutritious and hygienic action, which is a good hygienic wine with abundant nourishment.

The invention discloses green corn liquor and a production method thereof, relating to liquor food made with green corns as raw materials as well as a production method and application thereof, solving the problems that the liquor made from ripe grains has poor taste and is single in nutrients. The aims of good taste and more comprehensive nutrients can be achieved by adopting green (tender) corns to make the liquor. The production method is especially suitable for the green corn liquor and is also suitable for green sorghum liquor, green pea liquor, green barley liquor, green wheat liquor and green rice liquor.

The invention discloses acanthopanax sessiliflorus white spirit and a brewing method thereof. The method comprises the steps of processing and immersing of raw materials, distillation of immersed liquor juice and blending of a finished product. The white spirit comprises the following raw materials according to the weight percentage: 25-45% of acanthopanax sessiliflorus, 3-7% of ginger, 15-35% of cinnamon, 3-7% of hawthorn, 2-5% of Chinese date, 1-5% of fructus lycii, 5- 10% of fennel seed, 5-10% of coriander seeds, 1-5% of fructus amomi, 1-5% of semen myristicae, 1-5% of clove and 1-5% of longan pulp. The brewing method has the advantages that: the main raw materials for brewing are both food and medicines, and the acanthopanax sessiliflorus white spirit is ensured to have the advantages of unique style, pure aroma and rich nutrition by using the medical value of the acanthopanax sessiliflorus on a human body and materials with aromatic components. According to the brewing method disclosed by the invention, the production cycle is short, the product quality is excellent, the shortcomings of the traditional process that base wine needs to be stored for long time, numerous storage facilities are occupied and large funds are backlogged are overcome, and the production cost of nutritional type white spirit is greatly reduced.

The invention provides a wine with a healthcare function for the intestines and stomach. The wine is a steeping wine obtained by the following steps of: steeping 1-2 parts of bee honey, 1-2 parts of honeycombs and 15-20 parts of rice wine of 50-60 degrees for more than one year, wherein the bee honey and the honeycombs are wild bee honey and honeycombs which come from the same nest of wild honey bees preferably, and the rice wine has an alcohol content of 50-60 degrees and is aged for more than three years; after steeping is finished, filtering to remove filter residues, wherein the filtrate is a final product; and packaging the wine using wine bottles for sale. The steeping wine is light red with amber in color and luster, semi-transparent, mellow and honey sweet in mouth taste, full of wine body, soft in aftertaste, moist for the throat and esophagus, excellent in mouth feel and unforgettable after drinking, and people want to drink the wine every other day. Adults can not feel dizzy after the adults drink 50-150 ml of the wine in one time generally. Most drinkers reflect that the wine is mellow in mouth feel and soft without dizziness and has obvious effects of tonifying the kidneys, enriching essence, strengthening the spleen, reinforcing deficiency, tonifying qi, relaxing the bowels, repairing damaged gastrointestinal mucosa, protecting the liver, nourishing the stomach and the like. The wine can treat organic pathologic changes such as gastrointestinal ulcer, and also has the effects of preventing and protecting the intestines and stomach.

The invention discloses a brewing method of a wild buckwheat and hawthorn fruit wine and belongs to the field of fruit wine processing. The brewing method is characterized in that the wild buckwheat and hawthorn fruit wine uses green and healthy wild buckwheat and hawthorn fruits as raw materials and is obtained through the processing steps of wild buckwheat preprocessing, freeze drying, digestion, hawthorn fruit preprocessing, inoculated fermentation, ageing, extraction, aroma enhancement, after-ripening and filling, the nutritional ingredients of the raw materials are effectively retained, the raw material utilization rate is improved, and meanwhile the taste of the finished product fruit wine is also improved, so that the made wild buckwheat and hawthorn fruit wine has good color, fragrance and taste and also has the treating effects of clearing away heat and toxic materials, invigorating stomach, promoting digestion and the like.

The invention relates to wine prepared from polygonatum cyrtonema. The wine is prepared from polygonatum cyrtonema compound dry extract and special-made Sanha liquor. The compound dry extract is refined by adopting a four-three-two unique method to process polygonatum cyrtonema and adopting a compound water extraction technology and a decoloring process by taking five medicinal and edible traditional Chinese medicinal materials such as polygonatum cyrtonema, the fruit of Chinese wolfberry, raspberry and poria cocos as compatibility of medicines. The special-made Sanha liquor is brewed through unique processes of a brewing technology of mixed fermentation of high quality rice and distiller's yeast and two-year low temperature storage by taking Sanha white spirit as brewing water. The wine prepared from polygonatum cyrtonema is superior in quality, high in polysaccharide content, unique in fragrance, mellow and soft in taste and unique in process. Through detection, no chemical additives are added, so that the wine prepared from polygonatum cyrtonema is a safe and reliable organic product and has remarkable health-care functions of improving the sleeping quality, improving the human immunity and sexual capacity and delaying ageing and the like if being drunk for a long time.

The invention provides a brewing method for Dendrobium officinale wine, and relates to the technical field of food processing. The brewing method for the Dendrobium officinale wine comprises the following steps: (1) immersing rice; (2) steaming the rice; (3) conducting cooling; (4) mixing the cooked rice with a koji; (5) conducting saccharification and fermentation; (6) conducting post-fermentation; (7) conducting blending, clarification and filtration; and (8) conducting sterilization and filling. The Dendrobium officinale wine of the present invention is fully nutritious, and through a specific formula and combination of the secret prepation method, the efficacy and taste of foodstuffs are best exerted. The raw materials used in the Dendrobium officinale wine are all food-grade medicinalmaterials, safe and healthy, and the multiple materials are mutually scented and gathered, so that the obtained Dendrobium officinale wine has the functions of tonifying the liver and replenishing qi, conditioning the spleen and stomach, tranquilizing and tonifying blood, improving the resistance, and the like, and has outstanding health-preserving food-therapeutic effects.

The invention discloses a process for brewing northern clean and elegant raw wine, which comprises the following steps of: during pressing and discharging, mixing medium-high-temperature yeast into reserved pressing and discharging double-round bottom grains, placing at the bottom of a cellar, and fermenting to obtain double-round bottom fragrant grains. The pure and elegant type raw wine is prepared through the steps of double-round bottom fragrant fermented grain preparation, mother fermented grain preparation formed by mixing the double-round bottom fragrant fermented grains and large-batch mother grains, rice husk blending, steamer filling, distillation, wine taking, water metering, spreading for cooling, yeast adding, pit entering, fermentation, pit discharging and the like, and the obtained raw wine is rich and elegant in fragrance, soft and thick in taste, refreshing and clean, good in wine quality and high in wine quality. The brewing process can realize the continuation and growth of flavor and components of double-round bottom fermented grains, is beneficial to improving the quality of raw wine, and has very high popularization value.

The invention discloses green sorghum liquor and a production method thereof, relating to liquor food made with green sorghums as raw materials as well as a production method and application thereof, solving the problems that the liquor made from ripe grains has poor taste and is single in nutrients. The aims of good taste and more comprehensive nutrients can be achieved by adopting green (tender) sorghums to make the liquor. The production method is especially suitable for the green sorghum liquor and is also suitable for green pea liquor, green barley liquor, green wheat liquor and green rice liquor.

The invention relates to wine, in particular to pitaya wine and belongs to the field of materials for making wine. The pitaya wine comprises, by mass, 0.5-10% of white sugar, 0.05-10%o of tannin, 0.2-10 %o of yeast, 0.01-10%o of pectinase, 0.02-10%o of food antioxidant, 0.02-5%o of oak plates , 0.05-5%o of saponin, 0.02-10 %o of aglucone, and the balance being pitaya. With reasonable components for preparation, the pitaya wine prepared has pure taste and has higher resistance capacity to oxidation.

The invention belongs to the technical field of wine brewing, and particularly relates to a technology for making sweet wormwood herb wine made in an ancient method. The technology comprises the following steps of with sweet wormwood herbs, milled rice, glutinous rice and distiller's yeast as raw materials, firstly mixing the milled rice with the glutinous rice, performing crushing, and adding crushed granules into warm water for soaking; after soaking, adding white granulated sugar to the soaked granules, and performing mixing to obtain a mixture for standby application; then thoroughly cleaning sweet wormwood herb leaves, placing the thoroughly cleaned sweet wormwood herb leaves in warm water for soaking, and after soaking, performing thermal steaming on the broken sweet wormwood herb leaves; and after thermal steaming, adding the mixture of the milled rice granules, the glutinous rice granules and the white granulated sugar, performing thermal steaming once again, and then performing fermentation for three times and distillation for seven times on mixed materials after thermal steaming to obtain the sweet wormwood herb wine. According to the technology disclosed by the invention, a conventional Baijiu brewing technology is optimized, and steaming is totally performed for nine times, so that the sweet wormwood herbs are perfectly merged into the brewing technology of the Baijiu; fermentation is performed for three times and distillation is performed for seven times for obtaining the wine, so that the sweet wormwood herb wine is good in effects, and good in the mouth feelof finished products; and besides, no preservatives and no chemical stabilizing agents are added to the product, so that the product is a pure green and healthy health beverage.

The invention discloses a brewing method for low-methanol rosa roxburghii tratt wine. The brewing method includes the following steps of 1, selecting rosa roxburghii tratt fruits; 2, primary treatment for rosa roxburghii tratt fruits; 3, preparing rosa roxburghii tratt juice, wherein the sweetness is 23-26%; 4, fruit juicy fermentation, wherein the produced rosa roxburghii tratt juice is sent to fermentation equipment which is unilaterally communicated with the outside to conduct fermentation, the fermentation temperature of the fermentation equipment is controlled between 21.5 DEG C and 22.5 DEG C, the fermentation equipment is controlled to stir once every 110-130 min and exclude harmful gas produced in the process of the fermentation, the fermentation continues for 20-25 days, and first-time rosa roxburghii tratt wine is obtained; step 5, rough filtration; step 6, mellowing the wine; step 7, refined filtration, wherein a second-time rosa roxburghii tratt wine solution is acquired by conducting fine filtering on the first-time rosa roxburghii tratt wine. By the adoption of the brewing method for the low-methanol rosa roxburghii tratt wine, the production cycle is short, the cost is low, meanwhile, the varieties and quantities of used food additives are reduced, so that the content of harmful substances such as methanol in the rosa roxburghii tratt wine is greatly reduced, the colour of the wine is better, the wine tastes purer, and the brewing method of the low-methanol rosa roxburghii tratt wine is more suitable for industrial production.

The invention discloses a high-efficiency and environment-friendly ecological modification tonifying preparation method and device for radix puerariae health-care wine. In order to overcome the defect that radix puerariae health-care wine produced through an existing radix puerariae wine preparation device is not ideal in taste and beneficial element, a modification tonifying material layer is arranged above a radix puerariae wine material or / and in a radix puerariae wine steam output channel in a radix puerariae wine material steaming container, and a modification tonifying material layer mechanism, placed in the radix puerariae wine material steaming container, of the modification tonifying material layer enables radix puerariae wine steam to pass through the modification tonifying material layer. The preparation method and device are used for preparing the radix puerariae health-care wine, wine and all kinds of health-care wine and can also be used for modification tonifying preparation of medicine, spice and other chemicals; complicated blending and color mixing modification is not needed, compound energy-efficient compatibility modification can be achieved in a one-off mode, ecological environment-friendly compatibility tonifying is achieved, the taste, color, beneficial element content and the like of the health-care wine can be improved from multiple aspects, high efficiency, energy saving, ecological performance and environmental protection are achieved, and comprehensive quality and benefits of the health-care wine can be improved remarkably.

The invention discloses a brewing method of tartary buckwheat and roxburgh rose fruit wine and belongs to the field of fruit wine processing. The brewing method is characterized in that healthy tartary buckwheat and roxburgh roses are taken as raw materials, nutrients of the raw materials are effectively retained after pre-treatment, freeze drying and digestion of the tartary buckwheat and pretreatment, inoculated fermentation, ageing, extraction, aroma enhancement after ripening and filling of the roxburgh roses, and utilization rate of the raw materials is increased; meanwhile, taste of thefinished fruit wine is improved, the obtained tartary buckwheat and roxburgh rose fruit wine is good in color, aroma and taste and also has the curative effect of moistening the lung, eliminating phlegm and strengthening the stomach and the like.

The invention cherry tomato nutritious ginger wine and a production method thereof. The cherry tomato nutritious ginger wine comprises, by weight, 300-310 parts of ginger, 20-30 parts of orange peel, 2-3 parts of tremella, 6-7 parts of onion juice, 1-2 parts of preserved egg yolk, 4-5 parts of dried cherry tomatoes, 3-4 parts of glutinous rice flour, 1-2 parts of ganoderma lucidum, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of lotus leaf and appropriate amount of ascorbic acid, sucrose, citric acid, yeast, Xiaoqu liquor, honey and water. The cherry tomato nutritious ginger wine has the advantages that the preserved egg yolk is smeared on the surfaces of the dried cherry tomatoes, then the dried cherry tomatoes are steamed in a steamer to allow various nutrition to enter the dried cherry tomatoes, rich and full taste is achieved, the added traditional Chinese medicine has effects of tonifying qi and soothing the nerves and relieving coughing and asthma, and the traditional Chinese medicine is steamed in a steamer; 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 relates to the technical field of Fen-flavor liquor brewing, in particular to liquor rich in superoxide dismutase. The invention discloses raspberry highland barley wine with a function of cleaning blood vessel garbage. The raspberry highland barley wine is characterized by being brewed by taking raspberry and highland barley as raw materials. The invention provides highland barley wine rich in superoxide dismutase. The highland barley wine has a prevention effect on colon cancer, cardiovascular and cerebrovascular diseases and diabetes mellitus. Meanwhile, the effects of improving the human immunity and regulating the physiological rhythm are achieved. The beverage has good effects of clearing bowels and relaxing bowels. The traditional Chinese medicine composition can inhibit hyperacidity, and has relieving and barrier protection effects on diseases.

The invention discloses a method for making fruit wine from stauntonia latifolia fruit and solanum nigrum fruit and belongs to the field of fruit wine processing. The method is characterized in that natural and green solanum nigrum fruit is taken as a raw material of the fruit wine prepared from stauntonia latifolia fruit and solanum nigrum fruit and assisted with the stauntonia latifolia fruit, the fruit wine is prepared through processing procedures including raw material pretreatment, grinding into pulp, compound enzyme treatment, temperature-controlled color fixing, mixed fermentation, purification, aroma enhancement, post-curing and filling, nutrient ingredients of the raw materials are retained effectively, the raw material use rate is increased, the taste of the finished fruit wine product is improved, and the fruit wine prepared from the stauntonia latifolia fruit and the solanum nigrum fruit has good color, aroma and taste and further has the health care effects of dispelling wind, relieving pain, relaxing tendons, activating collaterals, clearing heat, diminishing inflammation, cooling blood and removing toxins.

The invention discloses a method for making ganoderma lucidum wine. The method comprises the following steps: 1) cleaning ganoderma lucidum, and draining off the water on the surface for later use; 2) cutting the prepared ganoderma lucidum into blocks, and feeding into microwave treatment equipment; 3) selecting a proper fermentation instrument according to the amount of the raw material; 4) putting ganoderma lucidum blocks treated with microwaves into the fermentation instrument, further pouring rice wine as a fermentation agent, and sealing for pre-fermentation for 10-30 days so as to obtain a half-fermented substance; 5) putting the half-fermented substance into a fermentation tank to ferment for 24 hours, taking out and feeding into a boiler, heating to 100 DEG C, keeping the temperature for 2-5 minutes, cooling, and filtering off impurities, thereby obtaining ganoderma lucidum raw wine; 6) performing vacuum filtration on the ganoderma lucidum raw wine, and sealing the wine obtained after vacuum filtration in a wine storage vessel; 7) drying the wine storage vessel for 6-8 days continuously under the sun, 2 hours a day; 8) moving the wine storage vessel into a temperature-controlled room for storageafter sun drying every day, so as to accelerate physical reaction of the wine, and promoting aging of the wine; 9) finally, storing the wine storage vessel in a cellar for more than 30 days, thereby obtaining the ganoderma lucidum wine.

The invention provides a liquid method fermenting brewing process. The operation process includes the following steps of firstly, husking, peeling and grinding 35% of rice, 35% of sorghum, 15% of wheat and 15% of corn according to the mass ratio, putting the materials in a clean food-grade stainless steel bucket, mixing distiller's yeast in the materials, adding clean water for fermentation, and adding water into an opening edge water groove for sealing, wherein the water accounting for about three times of the mass of grain is added, the distiller's yeast accounting for 0.3-0.8% of the totalmass of the water and grain is added, and the consumption of the distiller's yeast is adjusted according to the temperature and grain species; secondly, conducting distilling after the fermentation time of 30-90 days, wherein the fermentation time is determined according to the temperature and grain species; thirdly, putting fermented distillers' grains and water in a steamer for distilling to obtain standard raw material alcohol, filling a pottery jar or food-grade stainless steel bucket with the raw material alcohol, sealing the pottery jar or food-grade stainless steel bucket for one year,and preparing a finished alcohol product according to the storage time.

The invention discloses a brewing method for low-methanol rosa roxburghii tratt wine. The brewing method includes the following steps of 1, selecting rosa roxburghii tratt fruits; 2, primary treatment for rosa roxburghii tratt fruits; 3, preparing rosa roxburghii tratt juice, wherein the sweetness is 23-26%; 4, fruit juicy fermentation, wherein the produced rosa roxburghii tratt juice is sent to fermentation equipment which is unilaterally communicated with the outside to conduct fermentation, the fermentation temperature of the fermentation equipment is controlled between 21.5 DEG C and 22.5 DEG C, the fermentation equipment is controlled to stir once every 110-130 min and exclude harmful gas produced in the process of the fermentation, the fermentation continues for 20-25 days, and first-time rosa roxburghii tratt wine is obtained; step 5, rough filtration; step 6, mellowing the wine; step 7, refined filtration, wherein a second-time rosa roxburghii tratt wine solution is acquired by conducting fine filtering on the first-time rosa roxburghii tratt wine. By the adoption of the brewing method for the low-methanol rosa roxburghii tratt wine, the production cycle is short, the cost is low, meanwhile, the varieties and quantities of used food additives are reduced, so that the content of harmful substances such as methanol in the rosa roxburghii tratt wine is greatly reduced, the colour of the wine is better, the wine tastes purer, and the brewing method of the low-methanol rosa roxburghii tratt wine is more suitable for industrial production.

The invention discloses a process for preparing bamboo wine by adopting a two-stage fermentation method, and relates to the technical field of wine brewing, bamboo materials and bran are separately used for fermentation, bamboo wine base liquor and baijiu base liquor are blended to obtain the bamboo wine, and the problems that in the prior art, the bamboo materials serve as baijiu brewing auxiliary materials, the research experiment amount is large, and the wine yield of the bamboo wine is not high can be solved. The brewing process of using bran shells as fluffy materials and the brewing process of using bamboo leaves as fluffy materials are carried out separately, baijiu base liquor and specially-fragrant functional bamboo liquor base liquor are obtained respectively, and a series of bamboo liquor which is rich in bamboo fragrance, rich in flavor and excellent in quality is obtained through a later-stage blending process. The bamboo wine is prepared by adopting a two-stage fermentation method designed by the invention, the workload of exploration experiments can be greatly reduced, the liquor yield of the product can be ensured by taking the white spirit as the main base liquor, and the bamboo wine obtained by blending also contains active substances in bamboo leaves and is also beneficial to human bodies.

The invention discloses dry grain wine brewing equipment which comprises a production chamber and a cooling chamber, wherein the production chamber comprises a shell; a hearth is arranged at the lower part of the shell; a fire door is arranged below the hearth; a charging chamber is arranged in the shell; a distribution curtain is arranged in the charging chamber; the shell is connected with a water feeding pipe and a water discharging pipe; the water feeding pipe is L-shaped; a water feeding hopper is arranged at a water inlet of the water feeding pipe; a water outlet of the water feeding pipe is formed above the distribution curtain; the water discharging end of the water discharging pipe is horizontally arranged at the bottom of the shell; an air supply pipe is arranged on the shell; the top of the production chamber is connected with the cooling chamber through an air passing barrel; a wine discharging pipe is arranged at the bottom of the cooling chamber; the cooling chamber is arranged in a cold water chamber; 8 cooling pipes are vertically, circumferentially and uniformly distributed in the cold water chamber. According to the dry grain wine brewing equipment, the wine brewing efficiency is greatly improved, the time and labor are saved, the operation is simple, and the wine quality is good.

The invention relates to the technical field of wine mixing, and discloses a music wine mixing device used in a leisure bar. The device comprises an outer cylinder; a telescopic rod is fixedly installed at the center of the bottom of an outer cover; an inner cover is fixedly installed at the bottom of the telescopic rod; and an inner cylinder is arranged on the inner wall of the outer cylinder. According to the music wine mixing device used in the leisure bar, through the arrangement of an air inlet hole, a sound hole and a pased film, when a bartender holds the outer cylinder with hands to shake wine up and down, the inner cylinder vibrates in the opposite direction inside an outer cylinder cavity, mixing of mixed wine and ice blocks is achieved, and when the inner cylinder is relativelyand rapidly pressed down in the outer cylinder cavity, a vibration effect is formed on air at the bottom in the outer cylinder cavity in a short time, so that the pasted film is driven to vibrate through vibration air flow, crisp and melodious music is played from the sound hole, the bartender has more fun in the wine mixing process can be increased, music with a certain rhythm can be played, a certain atmosphere is generated in the leisure static bar, and auditory and visual enjoyment is brought to customers.

The invention discloses dendrobium officinale wine based on protocorm fermentation and a brewing method of the dendrobium officinale wine, and relates to the technical field of wine brewing. When the protocorm-fermented dendrobium officinale wine is brewed, raw material treatment, material moistening and cooking, solid saccharification, alcoholic fermentation, distillation and wine receiving, fresh strip wine soaking and filtering for residue removal are sequentially carried out, and the dendrobium officinale wine is prepared. The dendrobium officinale protocorm and the dendrobium officinale fresh strips which are low in price and easy to obtain are used as brewing raw materials, wine making fermentation is easier, and the cost is greatly reduced; a self-made filtering membrane is used during filtering and residue removing, small molecule filter residues are completely filtered, water absorption is achieved, water is absorbed, the alcohol content of the dendrobium officinale wine is increased, and the dendrobium officinale wine is more mellow.

The invention discloses a method for preparing a milk glass bottle. The method for preparing the milk glass bottle is characterized by comprising the specific steps: preparing raw materials; examining the raw materials; weighing and dosing; mixing; lifting to a stock bin of a furnace end; smelting in a constant temperature electric furnace; moulding by using a line and row machine; moulding the bottleneck by a manual machine; annealing; and examining and packaging by taking mineral raw materials and chemical raw materials as main raw materials, wherein the mineral raw materials comprise 170g of quartz sands, 215g of feldspar, 10g of calcite and 11g of dolomite; the chemical raw materials comprise 12g of sodium nitrate, 53g of sodium fluosilicate, 58g of sodium carbonate and 3.3g of a clarifying agent.