A method for preparing a maturation juice

Abstract

The present application relates to a preparation method of aged and brewed liquor. First, garlic, clove, cassia bark, nutmeg, pepper, ginger, horseradish, baizhi and sesame are mixed, ground and soaked in ethanol to obtain a spice extract solution. Cooked rice powder is inoculated with rhizopus oryzae to obtain rhizopus oryzae rice powder, and another cooked rice powder is mixed with MS medium and water to obtain a culture medium. Water, white clay, mother koji powder and water are stirred to obtain a mixture, which is made into koji granules. After fermentation and cultivation, the koji granules are mixed with the rhizopus oryzae rice powder and the spice powder, and then subjected to further fermentation and cultivation to obtain a spice white koji. Glutinous rice is mixed with the spice white koji in a saccharification tank for saccharification. Spice extract solution, water and red koji are added for brewing fermentation, and then the sweet type brewed liquor is obtained by drawing. The sweet type brewed liquor is mixed with rice cooking wine to store and increase the aroma, and then the aged and brewed liquor is obtained. The aged and brewed liquor is used to adjust the red koji brewing cooking wine, so that the koji aroma, the wine aroma and the spice aroma are integrated, the aroma is pleasant, the taste is mellow and comfortable, and the aftertaste is sweet.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of yellow rice wine brewing, and particularly relates to a preparation method of a brewing liquor with aging flavor. BACKGROUND

[0002] Cooking wine is a kind of seasoning wine made of yellow rice, spices and seasonings. The alcohol content of yellow rice is low, less than 15% vol, and the ester content is high, rich in amino acids. Cooking wine is widely used in cooking and its seasoning function is mainly to remove fishy smell and increase flavor. Red koji cooking wine is composed of red koji brewing wine.

[0003] Currently, red koji cooking wine is produced by adding spices or spice extract to red koji wine, which is simple in process, but the aroma is not coordinated and the aroma is easy to dissipate after heating, which cannot be integrated into food. Especially in the production process of pre-prepared dishes, sometimes the flavor of food is pursued, and the addition of cooking wine destroys the flavor of pre-prepared dishes. With the improvement of people's living standards and the rapid development of food industry, especially the need for high-quality red koji cooking wine in pre-prepared dishes, the production of high-quality red koji cooking wine for condiments has become a new growth point for enterprises. How to improve the quality of red koji cooking wine and strengthen the functions of removing fishy smell, removing greasy taste and increasing flavor is a technical problem in the development and production of high-quality red koji cooking wine. We analyze the production technology process of red koji cooking wine and start to develop a fermentation brewing liquor with aging flavor. The brewing liquor with aging flavor is mixed with semi-sweet red koji wine to produce high-quality red koji cooking wine. SUMMARY

[0004] The present application is to develop a fermentation brewing liquor with aging flavor. The raw materials are glutinous rice, red koji, spice white koji and spices. The spice wine brewing liquor is produced by using the rice soaking method to nest sugar fermentation. The spice wine brewing liquor is subjected to the operation of clear liquor extraction to obtain the brewing liquor with aging flavor. The brewing liquor with aging flavor is mixed with rice wine, sealed and aged for one year to convert the flavor to the brewing liquor with aging flavor. The brewing liquor with aging flavor is mixed with semi-sweet red koji wine to produce red koji cooking wine. The newly developed product red koji cooking wine integrates the flavors of red koji, wine and natural spices, with rich and coordinated aroma, mellow and comfortable taste and sweet aftertaste. It is used for cooking and can remove fishy smell, remove greasy taste and increase flavor.

[0005] The technical scheme adopted to achieve the purpose of the present application is as follows:

[0006] 1. A spice white koji preparation method:

[0007] (1) The weight ratio of various spices in the spice powder formula is:

[0008] Garlic 5%, cloves 15%, cinnamon 15%, nutmeg 20%, pepper 10%, ginger 5%, horseradish 15%, angelica dahurica 10%, roasted sesame seeds 5%; after mixing and grinding the various spices into powder according to the above spice powder formula, the spice powder is obtained.

[0009] (2) Preparation of spice extract

[0010] Add 75% vol ethanol to the spice powder, soak for 15-30 days, and then distill to obtain the spice extract.

[0011] (3) Preparation of spice-based white yeast:

[0012] 1) Preparation of rice flour fermentation medium: Steam the rice flour and cool it. Take the steamed rice flour and add 5% MS medium and 10% distilled water and mix well to make rice flour fermentation medium.

[0013] 2) Preparation of Rhizopus oryzae rice flour: Take an appropriate amount of steamed rice flour, inoculate it with Rhizopus oryzae strain, and culture for 24 hours to obtain Rhizopus oryzae rice flour;

[0014] 3) Preparation of koji pellets: Add water and white clay to the rice flour fermentation medium, mix well and heat with steam for 15 minutes. After cooling, mix with 10% mother koji powder and an appropriate amount of water to obtain a mixture. The mixture should be able to be formed into a ball by hand without crumbling when released. Pour the mixture into a koji frame, compact it, cut it into pieces, and roll the corners to form koji pellets.

[0015] 4) Pre-fermentation: The koji blanks are placed in a tray and fermented in a koji room for 36 hours; as the temperature of the koji blanks rises, mycelia appear on the surface of the koji blanks, and the koji blanks become moist.

[0016] 5) Primary fermentation: Sprinkle a mixture of Rhizopus oryzae rice powder and spice powder on the surface of the koji grains, shake well, and ferment in the koji room for 72-84 hours; the mixture is made by mixing 50% Rhizopus oryzae rice powder and 50% spice powder.

[0017] 6) Post-fermentation: When the surface temperature of the koji grains rises to 40℃, immediately open the skylight for ventilation to lower the fermentation temperature. As some moisture is discharged, the temperature and humidity of the koji grains gradually decrease. Transfer the koji grains to the koji rack to dry for 120 hours and continue to dry them.

[0018] 7) Dry the koji granules under oblique sunlight to obtain spice koji.

[0019] Spices and white yeast have high saccharification and liquefaction power, which can shorten the saccharification and fermentation time and improve the utilization rate of raw materials for brewing red yeast rice wine.

[0020] 2. Preparation of sweet fermented rice juice

[0021] (1) The raw material formula is as follows (by weight):

[0022]

[0023] (2) Steaming and cooling: After soaking, rinsing and draining, the glutinous rice is put into the rice steamer to steam. After steaming, the rice is rinsed to absorb water and then spread out to cool down. The rice temperature is controlled at 35-45℃.

[0024] (3) Building nest and saccharification: Mix the glutinous rice obtained in step (2) with the powdered spice white yeast, pour it into the saccharification fermentation tank, press it slightly, dig a "V" shaped hole in the middle and build nest for saccharification for 72 hours;

[0025] (4) Fermentation: When a large amount of light yellow liquid wine appears in the "V"-shaped hole after saccharification, add red yeast rice, brewing water, and spice extract according to the raw material formula ratio in step (1) for fermentation.

[0026] (5) Post-fermentation: Continue saccharification and post-fermentation for 72-96 hours. After the fermentation is completed, the clear liquid is obtained by slurry extraction, which is the sweet aroma brewing juice of the present invention.

[0027] Sweet-flavored wine juice has a sugar content of 80-100g / L and an alcohol content of less than 4% vol, and has a sweet taste and a strong aroma of spices;

[0028] 3. Preparation of Aged Fragrant Rice Juice

[0029] Sweet-flavored rice wine is mixed with rice spirits, and the alcohol content is adjusted to 35-37% vol. The sugar content is 60-80g / L. It is then sealed and aged for one year to transform it into aged rice wine.

[0030] Semi-sweet red yeast rice wine is blended with aged aromatic brewing juice to create red yeast rice-infused cooking wine. Its alcohol content is 14.5-15.5%, and its sugar content is 40-60 g / L. It possesses a pleasant, complex aroma that blends the fragrance of yeast, wine, and natural spices, with a mellow, comfortable, and sweet aftertaste. This newly developed red yeast rice-infused cooking wine can be used in cooking to remove fishy odors, cut through greasiness, and enhance flavor.

[0031] The volatile aroma components of red yeast rice-brewed cooking wine were detected by solid phase microextraction GC-MS, and the results are shown in Table 1.

[0032] Table 1

[0033]

[0034]

[0035]

[0036] In Table 1:

[0037] Sixty-four volatile aroma components were identified in the aged aromatic liquor prepared using this invention and blended with red yeast rice wine. These components included alcohols (11), esters (7), hydrocarbons (6), terpenes (28), phenols, ethers (7), and carbonyl compounds (5). Terpenes had the highest proportion of volatile compounds, followed by alcohols, esters, phenols, ethers, hydrocarbons, and carbonyl compounds.

[0038] Among them, 28 kinds of terpenoid compounds mainly come from spices. The unique aroma of the red yeast rice wine blended with aged rice wine juice is a pleasant complex aroma that combines the aroma of rice wine, wine, and spices, which improves the quality of the red yeast rice wine.

[0039] The sensory evaluation and physicochemical indicators of the red yeast rice wine blended with the aged aromatic wine prepared by the present invention were compared with those of traditional red yeast rice wine. The results are shown in Tables 2 and 3.

[0040] Table 2

[0041]

[0042] In Table 2:

[0043] Batch 1: Semi-sweet red yeast rice wine + spices; Batch 2: Semi-sweet red yeast rice wine + spice extract; Batch 3: Semi-sweet red yeast rice wine + aged spice juice; Batch 4: Traditional red yeast rice wine.

[0044] Sensory evaluation adopts a percentage-based product evaluation method: color accounts for 10%, aroma for 30%, taste for 40%, and appearance for 20%.

[0045] Table 3

[0046]

[0047] In Table 3, the units for each physicochemical index are: alcohol content: %vol (20℃); total sugar: g / L (calculated as glucose); total acid: g / L (calculated as lactic acid); volatile esters: g / L (calculated as ethyl acetate); amino acid nitrogen: g / L.

[0048] Batch 1: Semi-sweet red yeast rice wine + spices; Batch 2: Semi-sweet red yeast rice wine + spice extract; Batch 3: Semi-sweet red yeast rice wine + aged spice juice; Batch 4: Traditional red yeast rice wine. Among them, Batch 3, the semi-sweet red yeast rice wine + aged spice juice, has relatively high levels of volatile esters and amino acid nitrogen.

[0049] Tables 1, 2, and 3 provide data on the following comparisons of quality indicators for semi-sweet red yeast rice wines blended with spice powder, spice extract, and aged aromatic wine juice: a comparison of quality indicators for traditional red yeast rice wines. The semi-sweet red yeast rice wine blended with aged aromatic wine juice exhibits the best quality indicators, possessing a harmonious blend of yeast aroma, wine aroma, and rich spice flavor, resulting in a pleasant and mellow taste with a sweet aftertaste. When used in cooking, it can remove fishy odors, cut through greasiness, and enhance aroma. Brewing high-value red yeast rice wines can increase sales prices, expand the high-end red yeast rice wine market, and create economic benefits for enterprises.

[0050] The Rhizopus oryzae strain, CGMCC 3.5800, was purchased from the China General Microbiological Culture Collection Center (CGMCC). MS medium was purchased externally.

[0051] Example 1:

[0052] 1. Preparation method of spice white yeast starter:

[0053] (1) The weight ratio of various spices in the spice powder formula is as follows:

[0054] Garlic 5%, cloves 15%, cinnamon 15%, nutmeg 20%, pepper 10%, ginger 5%, horseradish 15%, angelica dahurica 10%, roasted sesame seeds 5%; after mixing and grinding the various spices into powder according to the above spice powder formula, the spice powder is obtained.

[0055] (2) Preparation of spice extract

[0056] Spices were soaked in 75% vol ethanol for 25 days and then distilled to obtain a spice extract.

[0057] (3) Preparation of spice-based white yeast:

[0058] 1) Steam the rice flour until cooked and cool it. Add 5% MS medium and 10% distilled water to the steamed rice flour and mix well to make rice flour fermentation medium. Take an appropriate amount of steamed rice flour and inoculate it with Rhizopus oryzae culture. Culture for 24 hours to obtain Rhizopus oryzae rice flour.

[0059] 2) Preparation of koji pellets: Add water and white clay to the rice flour fermentation culture medium, mix well and heat with steam for 15 minutes. After cooling, mix with 10% mother koji powder and appropriate amount of water to obtain a mixture. The mixture should be able to be formed into a ball by hand and not crumble when released. Pour the mixture into a koji frame, compact it, cut it into pieces, and roll the corners to form koji pellets.

[0060] 3) Pre-fermentation: The koji blanks are placed in a tray and fermented in a koji room for 36 hours; as the temperature of the koji blanks rises, mycelia appear on the surface of the koji blanks, and the koji blanks become moist.

[0061] 4) Primary fermentation: Sprinkle a mixture of Rhizopus oryzae rice powder and spice powder on the surface of the koji grains. The mixture is made by mixing Rhizopus oryzae rice powder and spice powder in a ratio of 50% to 50%. Shake the koji grains and the mixture evenly, and continue to ferment in the koji room for 75 hours.

[0062] 5) Post-fermentation: When the surface temperature of the koji grains rises to 40°C, immediately open the skylight for ventilation to lower the fermentation temperature. As some moisture is discharged, the temperature and humidity of the koji grains gradually decrease. Then, transfer the koji grains to the koji rack to dry for 120 hours to continue drying.

[0063] 6) Dry the koji granules under oblique sunlight to obtain the finished spice koji.

[0064] Spices and white yeast have high saccharification and liquefaction power, which can shorten the saccharification and fermentation time and improve the utilization rate of raw materials in the brewing of red yeast rice wine.

[0065] 2. Preparation of sweet fermented rice juice

[0066] (1) Raw material formula in parts by weight

[0067]

[0068] (2) Steaming and cooling: After soaking, rinsing and draining, 300 kg of glutinous rice is put into a rice steamer to steam. After steaming, the rice is rinsed to absorb water and then spread out to cool down. The rice temperature is controlled at 45℃.

[0069] (3) Building nest and saccharification: Mix the glutinous rice obtained in step (2) with 30kg of spice white yeast powder, pour it into the saccharification fermentation tank, press it slightly, and dig a "V" shaped hole in the middle for nest building and saccharification.

[0070] (4) Brewing and rinsing: After 72 hours, when a large amount of light yellow liquid (fermented rice) appears through the saccharification "V" shaped hole, add 15kg of brewing red yeast, 90kg of rinsing water and 45kg of spice extract according to the proportion of the raw material formula in (1) for rinsing.

[0071] (5) Preparation of sweet-flavored fermented juice: Continue saccharification and fermentation for 90 hours, and obtain the clear liquid by extraction, which is the sweet-flavored fermented juice;

[0072] The sweet-flavored brew juice has a sugar content of 100g / L and an alcohol content of less than 4% vol, and has a sweet taste and a strong aroma of spices;

[0073] 3. Preparation of Aged Fragrant Rice Juice

[0074] Sweet-flavored rice wine is mixed with rice spirits, and the alcohol content is adjusted to 37% vol. The sugar content is 80g / L. The mixture is then sealed and aged for one year to transform it into aged rice wine.

[0075] Semi-sweet red yeast rice wine is used as the base wine and blended with aged aromatic wine to make red yeast rice wine. The red yeast rice wine has an alcohol content of 15.3% vol, a sugar content of 48 g / L, an acidity of 4.8 g / L, and an amino acid nitrogen content of 0.61 g / L.

[0076] The volatile aroma components of the red yeast rice-based cooking wine were detected using solid-phase microextraction GC-MS. Sensory evaluation and physicochemical analysis of the aged aromatic wine blended with red yeast rice prepared in this embodiment yielded experimental results consistent with the aforementioned technical solution. The aged aromatic wine blended with red yeast rice exhibited the best quality indicators, possessing a harmonious blend of yeast aroma, wine aroma, and rich spice aroma, resulting in a pleasant and mellow taste with a comfortable sweet aftertaste. When used in cooking, it can remove fishy odors, cut through greasiness, and enhance aroma. It meets the standard for superior-grade red yeast rice-based cooking wine according to T / FJSP 0005-2018. This newly developed red yeast rice-based cooking wine commands a high market price, representing a high-value product and expanding into the high-end red yeast rice-based cooking wine market, thereby improving the company's economic benefits.

[0077] Example 2

[0078] The technical solution adopted to achieve the purpose of this invention is as follows:

[0079] 1. Preparation method of spice white yeast starter:

[0080] (1) The weight ratio of various spices in the spice powder formula is as follows:

[0081] Garlic 5%, cloves 15%, cinnamon 15%, nutmeg 20%, pepper 10%, ginger 5%, horseradish 15%, angelica dahurica 10%, roasted sesame seeds 5%; after mixing and grinding the various spices into powder according to the above spice powder formula, the spice powder is obtained.

[0082] (2) Preparation of spice extract

[0083] Spices were soaked in 75% vol ethanol for 30 days and then distilled to obtain a spice extract.

[0084] (3) Preparation of spice-based white yeast:

[0085] 1) Steam the rice flour until cooked and cool it. Add 5% MS medium and 10% distilled water to the cooked rice flour and mix well to prepare the rice flour fermentation medium. Separately, take an appropriate amount of cooked rice flour and inoculate it with Rhizopus oryzae inoculum. Culture for 24 hours to obtain Rhizopus oryzae rice flour.

[0086] 2) Mixing: Add water and white clay to the rice flour fermentation culture medium and heat with steam for 15 minutes. After cooling, mix with 10% mother koji powder and an appropriate amount of water to obtain a mixture. The mixture should be able to be formed into a ball by hand and not crumble when released.

[0087] 3) Pour the mixture into the molding frame, compact it, cut it into pieces, and roll the corners to form molded granules;

[0088] 4) Pre-fermentation: The koji blanks are placed in a tray and fermented in a koji room for 36 hours; as the temperature of the koji blanks rises, mycelia appear on the surface of the koji blanks, and the koji blanks become moist.

[0089] 5) Primary fermentation: Sprinkle a mixture of Rhizopus oryzae rice powder and spice powder on the surface of the koji grains. The mixture is made by mixing Rhizopus oryzae rice powder and spice powder in a ratio of 50% to 50%. Shake the koji grains and the mixture evenly and continue to ferment in the koji room for 84 hours.

[0090] 6) Post-fermentation: When the surface temperature of the koji grains rises to 40°C, immediately open the skylight for ventilation to lower the fermentation temperature. As some moisture is discharged, the temperature and humidity of the koji grains gradually decrease. Then, transfer the koji grains to the koji rack to dry for 120 hours to continue drying.

[0091] 7) Dry the koji granules under oblique sunlight to obtain the finished spice koji.

[0092] Spices and white yeast have high saccharification and liquefaction power, which can shorten the saccharification and fermentation time and improve the utilization rate of raw materials for brewing red yeast rice wine.

[0093] 2. Preparation of sweet fermented rice juice

[0094] (1) Raw material formula in parts by weight

[0095]

[0096] (2) Steaming and cooling: After soaking, rinsing and draining, 500kg of glutinous rice is put into a rice steamer to steam. After steaming, the rice is rinsed to absorb water and then spread out to cool down. The rice temperature is controlled at 35-45℃.

[0097] (3) Building nest and saccharification: Mix the glutinous rice obtained in step (2) with 40kg of spice white yeast powder, pour it into the saccharification fermentation tank, press it slightly, and dig a "V" shaped hole in the middle for nest building and saccharification.

[0098] (4) Brewing and rinsing: After 72 hours, when a large amount of light yellow liquid (fermented rice) appears through the saccharification "V" shaped hole, add 40kg of brewing red yeast, 90kg of rinsing water and 50kg of spice extract according to the proportion of raw material formula in (1) for rinsing.

[0099] (5) Extraction and separation: Continue saccharification and fermentation for 95 hours, and use extraction to obtain clear liquid, which is sweet-flavored brewing juice;

[0100] The sweet-flavored rice wine has a sugar content of 90g / L and an alcohol content of less than 4% vol, possessing a sweet taste and a strong spicy aroma; 3. Preparation of aged rice wine.

[0101] Sweet-flavored rice wine is mixed with rice spirits, and the alcohol content is adjusted to 36% vol. The sugar content is 75g / L. The mixture is then sealed and aged for one year to transform it into aged rice wine.

[0102] Semi-sweet red yeast rice wine was used as the base wine and blended with aged aromatic brewing juice to produce red yeast rice-based cooking wine. Its alcohol content was 15% vol, sugar content was 45 g / L, acidity was 4.5 g / L, and amino acid nitrogen was 0.58 g / L. The volatile aroma components of the red yeast rice-based cooking wine were detected using solid-phase microextraction GC-MS. Sensory evaluation and physicochemical analysis of the red yeast rice-based cooking wine prepared in this embodiment yielded experimental results consistent with the above-mentioned technical solution. The red yeast rice-based cooking wine blended with aged aromatic brewing juice exhibited the best quality indicators, possessing a harmonious blend of yeast aroma, wine aroma, and rich spice aroma, resulting in a pleasant complex aroma and a mellow, comfortable, and sweet aftertaste. When used in cooking, it can remove fishy odors, cut through greasiness, and enhance aroma. It meets the standard of superior-grade red yeast rice-based cooking wine according to T / FJSP 0005-2018. It possesses a harmonious blend of yeast aroma, wine aroma, and rich spice aroma, resulting in a pleasant complex aroma and a mellow, comfortable, and sweet aftertaste. Used in cooking, it can remove fishy smells, cut through greasiness, and enhance aroma. The newly developed red yeast rice-brewed cooking wine commands a high price in the market, representing a high-value product and opening up the high-end red yeast rice-brewed cooking wine market, thereby improving the company's economic benefits.

Claims

1. A method for preparing an aged aromatic brewing juice, characterized in that: The method for preparing the spice white koji comprises the following steps: (1) The weight ratio of various spices in the spice powder formula is as follows: garlic 5%, clove 15%, cassia bark 15%, nutmeg 20%, pepper 10%, ginger 5%, horseradish 15%, Bai Zhi 10%, and fried sesame 5%; the various spices are mixed and ground into powder according to the above spice powder formula to obtain the spice powder; (2) Preparation of the spice extract liquid: The spice powder is soaked in 75%vol ethanol for 15-30 days, and then distilled to obtain the spice extract liquid; (3) Preparation of the spice white koji: 1) Preparation of the rice powder fermentation medium: the cooked rice powder is cooled, and 5% MS medium and 10% distilled water are added to the cooked rice powder to obtain the rice powder fermentation medium; 2) Preparation of the rice powder of Rhizopus oryzae: the rice powder of Rhizopus oryzae is obtained by inoculating the rice powder with the Rhizopus oryzae spores and culturing for 24 hours; 3) Preparation of the koji base particles: the rice powder fermentation medium is mixed with water and white clay, and then heated by steam for 15 minutes; after cooling, the mixture is stirred with 10% mother koji powder and an appropriate amount of water to obtain a mixed material; the mixed material is kneaded into a ball, and the ball is released to determine whether the ball is loose or not; the mixed material is poured into a koji frame, compacted, cut into pieces, and rolled into koji base particles; 4) Pre-fermentation: the koji base particles are placed in a koji room and fermented for 36 hours; as the temperature of the koji base particles rises, mycelium appears on the surface of the koji base particles, and the koji base particles become moist; 5) Main fermentation: the mixed powder of the rice powder of Rhizopus oryzae and the spice powder is sprinkled on the surface of the koji base particles, and then shaken to continue the koji room fermentation for 72-84 hours; 6) Post-fermentation: when the surface temperature of the koji base particles rises to 40℃, the koji room is ventilated to reduce the fermentation temperature; as part of the moisture is discharged, the temperature and humidity of the koji base particles gradually decrease; the koji base particles are moved to a koji shelf and dried for 120 hours to further remove the moisture; 7) The spice white koji is obtained by drying the koji base particles under inclined sunlight; Preparation of the sweet aromatic brewing juice: (1) The raw material formula is as follows by weight: Waxy rice 100 Rinsing water 30 Red koji for brewing 5-8 Spice white koji 8-10 Spice extract liquid 10-15 (2) Cooking and cooling: the waxy rice is soaked, washed, and drained, and then cooked in a rice steamer; after steaming, the rice is cooled and watered, and the temperature of the rice is controlled at 35-45℃; (3) Nesting and saccharification: the waxy rice obtained in step (2) is mixed with the powder-like spice white koji, and then poured into a saccharification and fermentation cylinder; the waxy rice is slightly compacted, and a "V"-shaped hole is dug in the middle for 72 hours of nesting and saccharification; (4) Rinsing: when a large amount of light yellow liquid brewing appears in the "V"-shaped hole after the nesting and saccharification, the red koji for brewing, the rinsing water, and the spice extract liquid are added according to the proportions of the raw material formula in step (1) to rinse; (5) Post-fermentation: the saccharification and post-fermentation are continued for 72-96 hours; after the end of the fermentation, the clear liquid is obtained by the method of drawing clear liquid, which is the sweet aromatic brewing juice; The sweet aromatic brewing juice has a sweetness and a strong aroma of spices, and the sugar content is 80-100g / L, and the alcohol content is less than 4%vol; Preparation of the aged aromatic brewing juice: The sweet aromatic brewing juice is added with rice liquor, and the alcohol content is adjusted to 35-37%vol and the sugar content is adjusted to 60-80g / L; the aged aromatic brewing juice is obtained by aging for one year and converting the aroma. ​ 2. A method of preparing an aged wine according to claim 1, characterised in that The mixed powder is mixed in a ratio of 50% rice root mold rice powder: 50% spice powder.

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