Liquor with high antioxidant activity and preparation method thereof

Abstract

According to the liqueur with the high antioxidant activity and the preparation method of the liqueur, the fen-flavor liquor serves as base liquor, the liqueur is prepared by blending several medicinal and edible food materials through the processes of extraction, re-distillation and the like, and the prepared liqueur has the unique style of harmonious compound fragrance such as flower fragrance and fruit fragrance and sour, sweet, refreshing and clean taste; the effects of benefiting qi, nourishing blood, resisting oxidation, maintaining beauty and keeping young are achieved. According to the preparation method of the liqueur disclosed by the invention, a method of combining extraction and re-distillation processes is adopted, the dried orange peel, the rose, the clove, the fructus amomi and the fennel are extracted and re-distilled, and then are blended with other medicinal material extract liquids, so that bitter and astringent components are prevented from being brought into the liqueur while the aroma of the medicinal materials can be retained; the taste is improved while the functional components of the corresponding medicinal materials are extracted.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a liquor with high antioxidant activity and a preparation method thereof. Background Art

[0002] Liquor is a traditional Chinese alcoholic beverage, and its unique taste and cultural connotations are deeply loved by people. In recent years, studies have found that liquor contains some natural antioxidants. These compounds can remove free radicals in the human body and inhibit lipid peroxidation, thereby protecting cells from oxidative damage and having certain health benefits. Studies have shown that drinking liquor in moderation can enhance the body's antioxidant capacity and prevent the occurrence of various chronic diseases such as cardiovascular diseases and nervous system diseases.

[0003] A Chinese invention patent with publication number CN106119044A discloses a beauty-enhancing rose wine and a preparation method thereof. Rose flowers are extracted by vacuum distillation alone, lemon and pineapple are extracted by alcohol, radish red and xylitol are dissolved in water, and the rose stock solution, lemon extract, and pineapple extract are added with liquor to adjust the alcohol content to a specified value. The antioxidant effect of the resulting rose wine is higher than that of pure liquor.

[0004] The Chinese invention patent with publication number CN111662798A discloses a high antioxidant function macadamia wine and a preparation method thereof, which is prepared using macadamia pod extract, shell extract, polypeptide extract and flower extract, and has excellent antioxidant properties.

[0005] Although there are already liquor products with certain antioxidant properties on the market, their antioxidant capacity is still relatively low. How to further develop the antioxidant and health-care properties of liquor is of great significance to maintaining human health. Summary of the invention

[0006] In view of this, the present invention aims to propose a liquor with high antioxidant activity and a preparation method thereof, so as to improve the antioxidant capacity, have the effects of nourishing qi and blood, beautifying and nourishing the skin, and at the same time have the characteristics of coordinated complex aromas such as floral and fruity aromas and a sour, sweet and refreshing taste.

[0007] To achieve the above object, the technical solution of the present invention is achieved as follows:

[0008] In a first aspect, the present invention provides a method for preparing liquor with high antioxidant activity, the preparation method comprising the following steps:

[0009] S1. Soak hawthorn, wolfberry, red dates, longan, rose, raisin, kudzu root, Poria, sea buckthorn, mulberry, tangerine peel, clove, amomum, and fennel in base wine, and obtain hawthorn extract, wolfberry extract, red date extract, longan extract, rose extract, raisin extract, kudzu root extract, Poria extract, sea buckthorn extract, mulberry extract, tangerine peel extract, clove extract, amomum extract, and fennel extract after filtering;

[0010] S2, distilling tangerine peel extract, rose extract, clove extract, amomum extract, and fennel extract to obtain tangerine peel distillate, rose distillate, clove distillate, amomum distillate, and fennel distillate;

[0011] S3. Blend tangerine peel distillate, rose distillate, clove distillate, amomum villosum distillate, fennel distillate with hawthorn extract, wolfberry extract, red date extract, longan extract, raisin extract, kudzu root extract, poria extract, sea buckthorn extract, mulberry extract and crystal sugar to obtain liquor.

[0012] Furthermore, the mass ratio of hawthorn, wolfberry, red dates, longan, rose, raisin, kudzu root, poria, sea buckthorn, mulberry, rock sugar, tangerine peel, clove, amomum villosum and fennel is 20-25:3-5:4-6:10-12:3-6:2-3:1-2:1-2:4-6:1-2:1-2:0.5-1:0.1-0.5:0.1-0.5:0.1-0.5.

[0013] Furthermore, the mass ratio of hawthorn, wolfberry, red dates, longan, rose, raisin, kudzu root, poria, sea buckthorn, mulberry, rock sugar, tangerine peel, clove, amomum villosum and fennel is 20:5:6:12:3.5:2:1:1:6:1:2:0.6:0.1:0.1:0.1.

[0014] Furthermore, in step S1, the dosage ratio of the base wine to hawthorn, wolfberry, red dates, longan, rose, raisin, kudzu root, poria, sea buckthorn, mulberry, tangerine peel, clove, amomum, and fennel is 5-15:1; preferably 10:1.

[0015] Furthermore, step S1 further includes the following steps: soaking rock sugar in base wine, and filtering to obtain rock sugar extract;

[0016] Step S3 comprises the following steps: blending tangerine peel distillate, rose distillate, clove distillate, amomum villosum distillate, fennel distillate with hawthorn extract, wolfberry extract, red date extract, longan extract, raisin extract, kudzu root extract, poria extract, sea buckthorn extract, mulberry extract, and rock sugar extract to obtain liquor.

[0017] Furthermore, the base liquor is a light-fragrance liquor.

[0018] Furthermore, the base wine is made from sorghum as a main ingredient and is made through a process of steaming, double clearing, and solid-state fermentation in an earthen jar.

[0019] Furthermore, the fermentation period of the solid-state fermentation in the earthen jar is 28-32 days.

[0020] Furthermore, the preparation method of the base wine comprises the following steps:

[0021] (1) crushing sorghum to obtain grits, heating the grits to moisten the grits, steaming the grits, adding water to cool the grits, and adding a saccharifying and fermenting agent to obtain hawthorn;

[0022] (2) putting hawthorn into a vat for fermentation, adding auxiliary materials to the fermented grains out of the vat, and distilling them in a retort to obtain hawthorn wine, which is then graded and stored;

[0023] (3) cooling the fermented grains after distillation and adding saccharifying fermentation agent to obtain Erzha, which is then put into a vat for fermentation and then distilled in a steamer to obtain Erzha wine, which is then graded and stored.

[0024] Furthermore, the saccharification and fermentation agent is fragrant Daqu.

[0025] Furthermore, the auxiliary material is rice husk, and the addition amount of the auxiliary material is 17%-20%.

[0026] In a second aspect, the present invention provides a liquor prepared according to any of the preparation methods described above.

[0027] Furthermore, the alcohol content of the liquor is 25-40 degrees, for example, it can be 25 degrees, 26 degrees, 28 degrees, 30 degrees, 32 degrees, 34 degrees, 38 degrees, or 40 degrees.

[0028] Compared with the prior art, the wine with high antioxidant activity and the preparation method thereof of the present invention have the following advantages:

[0029] (1) The dew wine of the present invention is made of light-fragrance liquor as a base wine, and is prepared by extracting and distilling several food ingredients that are both medicinal and edible. The prepared dew wine has a unique style of coordinated complex aromas such as floral and fruity aromas, and a sour, sweet and refreshing taste. It also has the effects of replenishing qi and nourishing blood, anti-oxidation, and beautifying the skin. The synergistic effect between the various components greatly improves the antioxidant performance.

[0030] (2) The method for preparing the liquor of the present invention adopts a method of combining extraction and distillation processes, wherein tangerine peel, rose, clove, amomum villosum, and fennel are extracted and then distilled, and then blended with other medicinal material extracts. This can retain the aroma of these medicinal materials while preventing bitter ingredients from being introduced into the liquor, thereby extracting the effective ingredients of the corresponding medicinal materials and improving the taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0032] Figure 1 The present invention is a schematic diagram of the process flow of preparing the liquor according to an embodiment of the present invention. DETAILED DESCRIPTION

[0033] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other.

[0034] The present invention will be described in detail below with reference to the accompanying drawings and in conjunction with embodiments.

[0035] The base wine used in the following examples and comparative examples is a light-flavor liquor, and its preparation method comprises the following steps:

[0036] 1. Ingredients

[0037] Feeding amount: 900kg sorghum and 160-180kg rice husk (17%-20%).

[0038] Amount of koji: 90kg + 9kg (10% + 1%) of Qingxiang Daqu Da and Erzha respectively

[0039] Fermentation period 28 days

[0040] 2. Operation process

[0041] 2.1 Requirements for raw materials and auxiliary materials

[0042] Sorghum: The grains should be full, thin, with few shells, free from mold, mildew, deterioration, and soil, and the starch content should be above 62%. It should be crushed into 4, 6, or 8 pieces by a mill, and the fine powder passing through a 40-mesh sieve should not exceed 5%.

[0043] Daqu: The storage period is required to be between 3 and 6 months, free from insects, and the saccharification power is above 600 units. The degree of pulverization of qu for Dazha is: the qu pieces are as big as peas and as small as mung beans, and the fine powder passing through a 16-mesh sieve does not exceed 45%; the degree of pulverization of qu for Erzha is: as big as mung beans and as small as millet, and the fine powder passing through a 16-mesh sieve accounts for 30-45%.

[0044] 2.2 Moistening the flour

[0045] After the sorghum grits are enclosed in a circle with an inner diameter of about 1m and an outer diameter of about 3m, hot water of 84-90℃ is poured in, and the grits are quickly turned over to the center with a shovel, and the grits are fully in contact with the water. The operation requires fast speed, first pouring into a pile, then turning it into several small piles, and finally mixing it into a large pile. The temperature of the pile core is required to reach 48-56℃. The amount of water added to moisten the grits depends on the dryness of the grits. The general amount of water added is 510-560kg (56%-62%). The grits should not be sprinkled with slurry. If sprinkled with slurry, the amount of water slurry and the water temperature of the moistening grits need to be adjusted.

[0046] During the process of moistening the grits and piling them up, pour them out every 5 to 9 hours, make sure they are poured out thoroughly and the lumps are broken up at the same time.

[0047] Before steaming the noodles, the noodles should be crushed into powder without any dry core. Otherwise, the noodles moistening time needs to be extended appropriately.

[0048] 2.3 Steamed Noodles

[0049] Red millet: Sprinkle a layer of cooked rice husk on the steamer grate of the grain steamer, then load the steamer with materials, and sprinkle the materials when steam comes out. The operation requires that the material layer is even and flat, and the steam is even. After the steam is condensed, pour about 30kg of water on the material surface, which is called "adding steam". The steaming time is about 60 to 80 minutes. After steaming, the red millet is required to be "cooked but not sticky, without raw core, and without strange smells".

[0050] Auxiliary materials: When steaming auxiliary materials, the rice husks should be sprayed with a spray bottle first (the amount of water added is about 20kg), and then steamed. The steaming time is 30 to 40 minutes. After steaming, the rice husks should be stored separately.

[0051] 2.4 Measure the water

[0052] After steaming, close the steam valve immediately and evenly pour in about 30-35% (270-315kg) of cold water, which is equivalent to the raw material. The amount of water added should be adjusted according to the moisture content of the raw grain, the amount of slurry added for moistening the grits, the amount of boiling water added and the season.

[0053] 2.5 Cool and add koji

[0054] Lift the grain retort pot with movable bottom by crane to the top of the feeding hopper of the cooling machine, open the latch of the grain retort pot with movable bottom to let the grits fall into the feeding hopper, turn on the start buttons of the main control box of the cooling machine, cool the grits on the conveyor belt of the cooling machine, and adjust the water pump button and faucet switch of the cooling machine to control the amount of water added according to the dryness and wetness of the grits. By adjusting the buttons of the main control box of the cooling machine, the grits temperature, the koji temperature, and the koji adding speed can be controlled to ensure that the grits are evenly added.

[0055] The upper koji temperature is generally 3-5℃ higher than the temperature of the cylinder in winter, and 1-3℃ higher than the temperature of the cylinder in spring and autumn. The upper koji temperature is generally controlled at 14-23℃ in spring and autumn, cooled to the lowest in summer, and 14-21℃ in winter.

[0056] 2.6 Put the hawthorn into the tank for fermentation

[0057] Before putting it into the tank, the tank should be cleaned with clean water first, and then scrubbed with 0.4% pepper water. The tank should be clean and free of water.

[0058] Use a crane to transport the lifting hopper with the mixed grits to the fermentation area of ​​the ground tank, open the lifting hopper latch, and let the grits fall into the ground tank. After the hawthorns are put into the tank, seal the tank tightly with food-grade plastic film to ensure that there is no air leakage, and use cotton pads and heavy wooden covers to keep them warm. After entering the tank, the cellar should be managed and the fermentation situation should be tested to ensure that it complies with the law of "slow at the beginning, strong in the middle, and slow at the end". The suitable temperature for the top fire is 28℃~35℃ in summer, and 24~30℃ in spring, autumn and winter.

[0059] The temperature of hawthorn entering the tank varies with the season. It is generally controlled at 13-22℃ in spring and autumn, 12-20℃ in winter, and cooled to the lowest temperature in summer. The acidity of the material entering the tank is 0.1-0.3, the starch is 29-33%, and the moisture is 52-55%.

[0060] 2.7 Add auxiliary materials after leaving the cylinder

[0061] The temperature of the mash is measured before it leaves the tank. Generally, it is 18-24℃ in summer and 13-21℃ in spring, autumn and winter. At the same time, samples are taken for testing of the acidity, moisture, sugar, starch and alcohol content of the mash (random testing). Generally, the moisture content is 62-72% and the acidity is 1.2-2.2.

[0062] After the mash is taken out of the vat, it is transported to the front of the wine steamer with a lifting bucket, and steaming auxiliary materials are added and stirred evenly. The amount of auxiliary materials can be fine-tuned according to the condition of the mash, and lumps are broken up with a broom and piled in front of the wine steamer with a movable bottom pot.

[0063] 2.8 Retort distillation:

[0064] When the steam is first loaded, the steam volume is small. When the mash is about 10 cm or more, the steam volume should be appropriately increased. When it is loaded to the steamer mouth, the steam volume should be reduced, that is, "two small and one large". The whole process of loading the steamer requires light spreading and thin spreading, and it should be "thin, uniform, light, accurate, loose and flat". Put the steamer on when it is wet, without compressing the steam, escaping the steam, and evenly piercing the holes for steam.

[0065] After loading the steamer, quickly cover the steamer lid, connect it to the cooler, and open the cold water valve.

[0066] At the beginning of distillation, 0.5-1kg of wine head is collected from each retort and stored separately. After collecting the wine head, the big hawthorn wine is collected. During the distillation process, slow steam distillation should be achieved and large steam should be tailed. The temperature of the wine is generally controlled between 20 and 30℃, and the alcohol content of the wine is guaranteed to be above 64%vol before storage.

[0067] 2.9 Cool, add water and koji:

[0068] Lift the wine steamer with a movable bottom pot by a crane to the top of the feeding hopper of the cooling machine, open the latch of the wine steamer with a movable bottom pot, let the mash after the wine is steamed by the big hawthorn spread into the feeding hopper, turn on the start buttons of the cooling machine equipment control box, and the mash is cooled on the conveyor belt. Adjust the water pump button of the cooling machine according to the dryness and wetness of the mash, and add 15-60kg of cold water. Adjust the buttons of the cooling machine equipment control box to control the mash temperature, the koji temperature, and the koji adding speed to ensure that the mash is evenly added.

[0069] The temperature of the upper koji is generally 3 to 5 degrees Celsius higher than the temperature when it enters the tank in winter, and 1 to 3 degrees Celsius higher than the temperature when it enters the tank in spring and autumn.

[0070] 2.10 Put the hawthorns into the tank for further fermentation:

[0071] Before putting it into the tank, the tank should be cleaned with clean water first, and then scrubbed with 0.4% pepper water. The tank should be clean and free of water.

[0072] Use a crane to transport the lifting hopper with the mixed mash to the fermentation area of ​​the ground tank, open the latch of the lifting hopper, and let the mash fall into the ground tank. After the big hawthorn enters the tank, seal the tank tightly with food-grade plastic film to ensure that there is no air leakage, and use cotton pads and heavy wooden covers to keep it warm. After entering the tank, the ground tank should be managed and the fermentation situation should be tested. The fermentation situation of the two hawthorns should meet the rule of "tight at the front, firm in the middle, and slow at the back". The suitable temperature for the top fire is 21℃~28℃ in spring, autumn and winter, and 25~30℃ in summer.

[0073] The temperature of the hawthorn entering the tank varies with the season. It is generally controlled at 18-26℃ in spring and autumn, 19-27℃ in winter, and cooled to the lowest temperature in summer. The moisture content of the mash entering the tank is 58-66%, the starch is 13-21%, and the acidity is 1.0-2.3.

[0074] 2.11 The second hawthorn is out of the tank

[0075] The product temperature is generally measured at 16-23°C before leaving the tank. At the same time, samples are taken for testing of the acidity, moisture, sugar, starch, and alcohol content of the mash (random testing). The moisture content is generally 63-72% and the acidity is 1.2-2.7.

[0076] 2.12 Retorting and distillation

[0077] The operation of steamer distillation is the same as that of dazha wine.

[0078] At the beginning of distillation, 0.5 to 1 kg of head liquor should be collected from each retort and stored separately. After collecting the head liquor, the Erzha liquor is collected. The temperature of the collected liquor is generally controlled between 20 and 30°C. The alcohol content is guaranteed to be above 64% vol and it is stored in the warehouse.

[0079] The Dazha and Erzha original liquors stored for more than 3 years are used as base liquors after reasonable combination.

[0080] like Figure 1As shown, the preparation method of the liquor of the present invention comprises the following steps:

[0081] (1) Extraction: The medicinal raw materials used in the present invention include hawthorn, wolfberry, red dates, longan, rose, raisin, kudzu root, tuckahoe, sea buckthorn, mulberry, crystal sugar, tangerine peel, clove, amomum and fennel. The medicinal raw materials are weighed according to the raw material ratio, and after the medicinal raw materials are washed, 45-degree base wine and each medicinal material are soaked in a ratio of 10:1, and filtered to obtain an extract of each medicinal raw material. The soaking time is 20 days;

[0082] (2) Distillation: distilling the tangerine peel extract, rose flower extract, clove extract, amomum villosum extract, and fennel extract to obtain tangerine peel distillate, rose flower distillate, clove distillate, amomum villosum distillate, and fennel distillate, while retaining the aroma of these medicinal materials and preventing bitter ingredients from being introduced into the wine, thereby extracting the effective ingredients of the corresponding medicinal materials and improving the taste;

[0083] (3) Blending: blend the distillate of dried tangerine peel, rose distillate, clove distillate, amomum villosum distillate, fennel distillate with hawthorn extract, wolfberry extract, red date extract, longan extract, raisin extract, kudzu root extract, poria extract, sea buckthorn extract, mulberry extract, and rock sugar extract in proportion to obtain a liquor with an alcohol content of 26%.

[0084] The dew wine prepared in this embodiment is red tea color, transparent, and has an elegant and comfortable composite fruity and medicinal aroma, a mellow and harmonious wine body, and a clean and refreshing aftertaste.

[0085] The mass percentage of each medicinal material extract used for blending in Examples 1-4 and Comparative Examples 1-19 is shown in Table 1, and the balance is water.

[0086] Table 1 Ratio of extracts of medicinal materials (mass percentage)

[0087]

[0088]

[0089] Antioxidant test

[0090] The ABTS method was used to measure the scavenging rates of the wine samples prepared in Example 1 and Comparative Examples 1-19 on ABTS free radicals, and the results are shown in Table 2. Comparing the results of Example 1 with Comparative Examples 1-15, it can be seen that the wine sample prepared in Example 1 can better scavenge ABTS than the wine sample prepared by adding a single medicinal raw material, proving that the medicinal raw materials in the wine of the present invention cooperate with each other and synergize with each other, and have stronger antioxidant properties; comparing the results of Example 1 with Comparative Examples 16-19, it can be seen that the addition of four raw materials, hawthorn, red dates, longan, and sea buckthorn, shows better antioxidant properties than adding a single raw material, further proving that the four raw materials, hawthorn, red dates, longan, and sea buckthorn, have a good synergistic effect in improving antioxidant properties.

[0091] Table 2 ABTS clearance rate of various wine samples

[0092] serial number ABTS free radical scavenging rate P (%) Example 1 89.91 Comparative Example 1 87.00 Comparative Example 2 87.91 Comparative Example 3 71.91 Comparative Example 4 85.67 Comparative Example 5 79.83 Comparative Example 6 74.43 Comparative Example 7 87.59 Comparative Example 8 81.90 Comparative Example 9 55.4 Comparative Example 10 / Comparative Example 11 / Comparative Example 12 77.61 Comparative Example 13 0.15 Comparative Example 14 86.65 Comparative Example 15 37.1 Comparative Example 16 78.16 Comparative Example 17 80.65 Comparative Example 18 79.6 Comparative Example 19 79.89

[0093] Food safety testing

[0094] The liquors prepared in Examples 1-4 were subjected to food safety tests respectively. The test results are shown in Table 3. The liquors prepared in Examples 1-4 all met the relevant provisions of the national food safety standards.

[0095] Table 3 Food safety test results

[0096]

[0097]

[0098]

[0099] The embodiments described above are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work shall all fall within the scope of protection of the present invention.

Claims

1. A method for preparing wine with high antioxidant activity, characterized in that: The preparation method comprises the following steps: S1. Soak hawthorn, wolfberry, red dates, longan, rose, raisin, kudzu root, Poria, sea buckthorn, mulberry, tangerine peel, clove, amomum, and fennel in base wine, and obtain hawthorn extract, wolfberry extract, red date extract, longan extract, rose extract, raisin extract, kudzu root extract, Poria extract, sea buckthorn extract, mulberry extract, tangerine peel extract, clove extract, amomum extract, and fennel extract after filtering; S2, distilling tangerine peel extract, rose extract, clove extract, amomum extract, and fennel extract to obtain tangerine peel distillate, rose distillate, clove distillate, amomum distillate, and fennel distillate; S3. Blend tangerine peel distillate, rose distillate, clove distillate, amomum villosum distillate, fennel distillate with hawthorn extract, wolfberry extract, red date extract, longan extract, raisin extract, kudzu root extract, poria extract, sea buckthorn extract, mulberry extract and crystal sugar to obtain liquor.

2. The preparation method according to claim 1, characterized in that: The mass ratio of hawthorn, wolfberry, red dates, longan, rose, raisin, kudzu root, poria, sea buckthorn, mulberry, rock sugar, tangerine peel, clove, amomum villosum and fennel is 20-25:3-5:4-6:10-12:3-6:2-3:1-2:1-2:4-6:1-2:1-2:0.5-1:0.1-0.5:0.1-0.5:0.1-0.

5.

3. The preparation method according to claim 2, characterized in that: The mass ratio of hawthorn, wolfberry, red dates, longan, rose, raisin, kudzu root, poria, sea buckthorn, mulberry, rock sugar, tangerine peel, clove, amomum villosum and fennel is 20:5:6:12:3.5:2:1:1:6:1:2:0.6:0.1:0.1:0.

1.

4. The preparation method according to claim 1, characterized in that: The base liquor is a light-fragrance liquor.

5. The preparation method according to claim 1, characterized in that: The base wine is made of sorghum as the main ingredient and is made through the process of steaming, double clearing and solid fermentation in earthen jars.

6. The preparation method according to claim 5, characterized in that: The fermentation period of the solid-state fermentation in the ground tank is 28-32 days.

7. The preparation method according to claim 1, characterized in that: The preparation method of the base wine comprises the following steps: (1) crushing sorghum to obtain grits, heating the grits to moisten the grits, steaming the grits, adding water to cool the grits, and adding a saccharifying and fermenting agent to obtain hawthorn; (2) putting hawthorn into a vat for fermentation, adding auxiliary materials to the fermented grains out of the vat, and distilling them in a retort to obtain hawthorn wine, which is then graded and stored; (3) cooling the fermented grains after distillation and adding saccharifying fermentation agent to obtain Erzha, which is then put into a vat for fermentation and then distilled in a steamer to obtain Erzha wine, which is then graded and stored.

8. The preparation method according to claim 7, characterized in that: The saccharification and fermentation agent is fragrant Daqu.

9. Liquor obtained according to the preparation method described in any one of claims 1 to 8.

10. The liquor according to claim 9, characterized in that: The alcohol content of the wine is 25-40 degrees.

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