Alcoholic liquor additive and method for preparation thereof

Abstract

The invention discloses an alcoholic liquor additive and a method for preparation thereof. The alcoholic liquor additive includes 18 to 22 wt. % of mulberry fruits, 8 to 12 wt. % of citron fruits, 4 to 6 wt. % of cucumber, 2 to 4 wt. % of cornus fruits, 2 to 4 wt. % of mulberry leaves, 1 to 2 wt. % of pine leaves, 15 to 20 wt. % of drinkable alcohol and the remainder being water, and is prepared by fermentation. The disclosed additive prepared using various natural substances may exhibit beneficial effects including, for example, curing of a hangover after drinking, fatigue recovery and / or improved blood circulation.

Description

technical field [0001] The present invention relates to a wine additive and a preparation method thereof, more specifically, the present invention relates to a wine additive for improving the flavor or taste of wine (such as shochu or sorghum wine) and a preparation method thereof, wherein the wine Such additives are added to alcohol before drinking, so as to reduce the difficulty and discomfort in drinking, and at the same time eliminate the hangover after drinking or restore fatigue. Background technique [0002] Drinking and driving can take a person's life. Every year, about hundreds of people are killed and thousands of people are injured in traffic accidents due to drunk driving. Excessive drinking may not only bring material losses and mental harm to individuals, but also cause great damage to others. Therefore, erroneous or unhealthy drinking habits and / or drinking culture can easily become a serious social problem. [0003] In order to minimize such damage caused...

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Problems solved by technology

Also, some beverages containing particular herbal materials may cause bloating and / or nausea

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