Maotai-flavor coconut wine production process

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a Maotai-flavor coconut wine production process which comprises the following specific steps: selecting local coconuts in Hainan; selecting 53-degree Maotai-flavor liquor in Guizhou; maotai-flavor liquor from Guizhou is transported to Hainan from June to July every year, compared with the prior art, the Maotai-flavor liquor with 53 degrees is selected, the prepared Maotai-flavor coconut liquor is better in taste after the Maotai-flavor liquor is mixed with coconut juice, the preparation mode is unique, and after the liquor is injected into coconut shells and mixed with the coconut juice, the taste of the coconut shell is improved. The coconut can be continuously kept growing for 1-3 months, and in the growing process, the coconut fragrance of the coconut juice and the coconut meat can be better blended into the white spirit, so that the drinking taste is improved; in the later drinking process, the coconut shells can be directly used as a containing device, white spirit can be directly poured out through the wine pourer, the white spirit can also be drunk by directly inserting a straw, the use is very convenient, and the cost of glassware and the filling cost in the processing process are saved.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, in particular to a production process of sauce-flavored coconut wine. Background Art

[0002] Coconut is an important tropical fruit in my country with various varieties. It is mainly planted in Hainan Province, my country, and is also planted in Guangdong, Guangxi and Yunnan. The pulp, juice and shell of coconut have high development value and high comprehensive utilization rate. Coconut water not only contains a variety of nutrients needed by the human body, but also contains special chemical components such as phenols and polysaccharides, which give it medicinal and health care effects, such as aiding digestion, antibacterial and anti-inflammatory, protecting the liver and kidneys and enhancing immunity.

[0003] Coconut has attracted much attention from researchers due to its unique nutritional ingredients and health benefits. Coconut wine brewing is one of the deep processing methods of coconut, but the current coconut wine processing technology selects ordinary liquor instead of sauce-flavor liquor for processing and production. The current processing method is to pick the coconut, take out the coconut juice or coconut meat inside and mix it with liquor and soak it, and then bottle it after soaking. This method cannot fully blend the coconut fragrance with the sauce flavor of liquor, thus affecting the taste and the cost is high. In addition, the current processing method does not inject liquor into the coconut shell and mix it with coconut juice, so that the two can blend naturally during the growth of coconut.

[0004] For this reason, a kind of Maotai-flavor coconut wine production process is now proposed to solve the above-mentioned problem. Summary of the invention

[0005] The object of the present invention is to provide a production process of Maotai-flavor coconut wine to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: a production process of Maotai-flavor coconut wine, the specific steps of which are as follows:

[0007] Step 1: Select local coconuts from Hainan;

[0008] Step 2: Choose Guizhou 53% Maotai-flavor liquor;

[0009] Step 3: From June to July every year, the Maotai-flavor liquor produced in Guizhou will be transported to Hainan;

[0010] Step 4: The first time to climb the tree, in June-July every year, workers climb up the coconut tree, select coconuts that are close to maturity, round and of appropriate size, and use a damp cleaning cloth to wipe and clean the outer surface of the coconut. After cleaning, use an electric drill equipped with a drill bit to make a hole on the upper surface of the coconut. The diameter of the drill bit is 8-10 mm, and the drilling position is 1-2 cm near the top of the coconut shell. The diameter of the hole is 9-11 mm;

[0011] Step 5: Prefabricate a threaded wine pourer, a coconut-specific wine pourer with a threaded mouth, about 60 mm in length, about 12 mm in outer diameter, and about 7 mm in hollow. Rotate the wine pourer through the drill hole until it reaches the inside of the coconut. The length of the threaded wine pourer reserved outside the coconut shell is controlled to 8-10 mm (for later filling and drinking), and screw the sealing cover on the side wall of the prefabricated threaded wine pourer;

[0012] Step 6: The coconut continues to grow on the tree for 1-3 weeks. This step is to allow the coconut to grow more closely with the wine pourer, ensuring that the wine pourer will not leak wine due to poor integration with the coconut in the later stage.

[0013] Step 7: Climb the tree for the second time. One to three weeks later, the worker will climb the tree for the second time with the sauce-flavor liquor. First, observe the growth of the pourer and the coconut shell to determine whether they grow together, and observe whether the drilling position is infected with mildew. If the growth adhesion between the pourer and the coconut shell is good, and there is no mildew at the drilling position, open the sealing cover of the threaded pourer, use a large syringe to extract a certain amount of coconut juice from the coconut, and according to the alcohol content required, extract a certain amount of liquor and inject it into the coconut. The alcohol content of the mixture of coconut juice and liquor is controlled in the range of 3%vol-53%vol, and then close the sealing cover of the pourer;

[0014] Step 8: After the coconut wine grows for another 1-3 months, the workers climb up the tree for the third time to pick the coconut wine;

[0015] Step 9: After picking the coconut wine, clean the dust attached to its surface and place it in a cool and ventilated place to dry. Ensure that the temperature in the cool and ventilated place is controlled at 15-20 degrees Celsius;

[0016] Step 10: After the coconut wine has been dried for 3-5 days, use a vacuum bag to seal it and store it in a cold storage environment at 2-8 degrees Celsius. After 8-12 weeks of storage, the sauce-flavored coconut wine is ready for drinking. When guests drink it, they only need to open the sealing cover of the prefabricated silk-mouth wine pourer, pour out the white wine through the prefabricated silk-mouth wine pourer, or drink it directly with a straw.

[0017] Preferably, in step 4, when using an electric drill equipped with a drill bit to drill a hole in the upper surface of the coconut, the drill bit needs to be wiped with alcohol for sterilization.

[0018] Preferably, in step seven, the amount of coconut juice extracted and the amount of liquor injected into the coconut are adjusted accordingly according to the needs of the processing process to ensure that the degree of the later sauce-flavored coconut wine is between 3% vol and 53% vol.

[0019] Preferably, in step seven, after injecting white wine into the interior of the coconut, a protective net is wrapped around the exterior of the coconut, and one end of the protective net is fixed to the trunk of the coconut tree.

[0020] Preferably, in step seven, after the liquor is injected into the coconut, an information label indicating the amount of liquor injected is pasted on the surface of the coconut shell.

[0021] Preferably, a filter screen needs to be installed inside the selected prefabricated wire mouth wine pourer.

[0022] Preferably, when the coconuts storing the liquor are packaged at a later stage, a straw needs to be attached to the outside of each coconut.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] Compared with the prior art, the liquor selected in the present application is a 53-degree sauce-flavor liquor. After mixing with coconut juice, the prepared sauce-flavor coconut wine has a better taste. The preparation method of the present invention is unique. After the liquor is injected into the interior of the coconut shell and mixed with the coconut juice, the coconut can continue to grow for 1-3 months. During the growth process, the coconut flavor of the coconut juice and coconut meat can be better integrated into the liquor, thereby increasing the drinking taste. When drinking in the later stage, the coconut shell can be directly used as a container, the liquor can be directly poured out through a wine pourer, or a straw can be directly inserted to drink the liquor, which is very convenient and saves the cost of glassware and the cost of filling during the processing. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The present invention is a flow chart of the preparation steps. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] In the description of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0028] See also Figure 1 , the present invention provides a technical solution:

[0029] A production process of Maotai-flavor coconut wine, the specific steps of the production process of Maotai-flavor coconut wine are as follows:

[0030] Step 1: Select local coconuts from Hainan;

[0031] Step 2: Choose Guizhou 53% Maotai-flavor liquor;

[0032] Step 3: From June to July every year, the Maotai-flavor liquor produced in Guizhou will be transported to Hainan;

[0033] Step 4: The first time to climb the tree, in June-July every year, workers climb up the coconut tree, select coconuts that are close to maturity, round and of appropriate size, and use a damp cleaning cloth to wipe and clean the outer surface of the coconut. After cleaning, use an electric drill equipped with a drill bit to make a hole on the upper surface of the coconut. The diameter of the drill bit is 8-10 mm, and the drilling position is 1-2 cm near the top of the coconut shell. The diameter of the hole is 9-11 mm;

[0034] Step 5: Prefabricate a threaded wine pourer, a coconut-specific wine pourer with a threaded mouth, about 60 mm in length, about 12 mm in outer diameter, and about 7 mm in hollow. Rotate the wine pourer through the drill hole until it reaches the inside of the coconut. The length of the threaded wine pourer reserved outside the coconut shell is controlled to 8-10 mm (for later filling and drinking), and screw the sealing cover on the side wall of the prefabricated threaded wine pourer;

[0035] Step 6: The coconut continues to grow on the tree for 1-3 weeks. This step is to allow the coconut to grow more closely with the wine pourer, ensuring that the wine pourer will not leak wine due to poor integration with the coconut in the later stage.

[0036] Step 7: Climb the tree for the second time. One to three weeks later, the worker will climb the tree for the second time with the sauce-flavor liquor. First, observe the growth of the pourer and the coconut shell to determine whether they grow together, and observe whether the drilling position is infected with mildew. If the growth adhesion between the pourer and the coconut shell is good, and there is no mildew at the drilling position, open the sealing cover of the threaded pourer, use a large syringe to extract a certain amount of coconut juice from the coconut, and according to the alcohol content required, extract a certain amount of liquor and inject it into the coconut. The alcohol content of the mixture of coconut juice and liquor is controlled in the range of 3%vol-53%vol, and then close the sealing cover of the pourer;

[0037] Step 8: After the coconut wine grows for another 1-3 months, the workers climb up the tree for the third time to pick the coconut wine;

[0038] Step 9: After picking the coconut wine, clean the dust attached to its surface and place it in a cool and ventilated place to dry. Ensure that the temperature in the cool and ventilated place is controlled at 15-20 degrees Celsius;

[0039] Step 10: After the coconut wine has been dried for 3-5 days, use a vacuum bag to seal it and store it in a cold storage environment at 2-8 degrees Celsius. After 8-12 weeks of storage, the sauce-flavored coconut wine is ready for drinking. When guests drink it, they only need to open the sealing cover of the prefabricated silk-mouth wine pourer, pour out the white wine through the prefabricated silk-mouth wine pourer, or drink it directly with a straw.

[0040] In the step 4, when using an electric drill equipped with a drill bit to drill a hole in the upper surface of the coconut, the drill bit needs to be wiped with alcohol for sterilization.

[0041] In the step seven, the amount of coconut juice extracted and the amount of liquor injected into the coconut are adjusted accordingly according to the needs of the processing process to ensure that the degree of the later sauce-flavored coconut wine is between 3% vol and 53% vol.

[0042] In the step 7, after injecting white wine into the coconut, a protective net is wrapped around the outside of the coconut, and one end of the protective net is fixed to the branch of the coconut tree.

[0043] In the step 7, after the liquor is injected into the coconut, an information label indicating the amount of liquor injected is pasted on the surface of the coconut shell.

[0044] The selected prefabricated wire mouth wine pourer needs to be equipped with a filter screen inside.

[0045] When packaging the coconuts containing liquor later, it is necessary to stick straws on the outside of each coconut.

[0046] Embodiment 1:

[0047] The specific steps of the production process of the Maotai-flavor coconut wine are as follows:

[0048] Step 1: Select local coconuts from Hainan;

[0049] Step 2: Choose Guizhou 53% Maotai-flavor liquor;

[0050] Step 3: From June to July every year, the Maotai-flavor liquor produced in Guizhou will be transported to Hainan;

[0051] Step 4: The first time to climb the tree, in June-July every year, workers climb up the coconut tree, select coconuts that are close to maturity, round and of appropriate size, and use a damp cleaning cloth to wipe and clean the outer surface of the coconut. After cleaning, use an electric drill equipped with a drill bit to drill a hole on the upper surface of the coconut. The diameter of the drill bit is 8 mm, and the drilling position is 1-2 cm near the top of the coconut shell. The diameter of the hole is 9 mm;

[0052] Step 5: Prefabricate a threaded wine pourer, a coconut-specific wine pourer with a threaded mouth, about 60 mm in length, about 12 mm in outer diameter, and about 7 mm in hollow. Rotate the wine pourer through the drill hole until it reaches the inside of the coconut. The length of the threaded wine pourer reserved outside the coconut shell is controlled to 8 mm (for later filling and drinking), and screw the sealing cover on the side wall of the prefabricated threaded wine pourer;

[0053] Step 6: The coconut continues to grow on the tree for 1-3 weeks. This step is to allow the coconut to grow more closely with the wine pourer, ensuring that the wine pourer will not leak wine due to poor integration with the coconut in the later stage.

[0054] Step 7: Climb the tree for the second time. One to three weeks later, the worker will climb the tree for the second time with the sauce-flavor liquor. First, observe the growth of the pourer and the coconut shell to determine whether they grow together, and observe whether the drilling position is infected with mildew. If the growth adhesion between the pourer and the coconut shell is good, and there is no mildew at the drilling position, open the sealing cover of the threaded pourer, use a large syringe to extract a certain amount of coconut juice from the coconut, and according to the alcohol content required, extract a certain amount of liquor and inject it into the coconut. The alcohol content of the mixture of coconut juice and liquor is controlled in the range of 3%vol-53%vol, and then close the sealing cover of the pourer;

[0055] Step 8: After the coconut wine grows for another 1-3 months, the workers climb up the tree for the third time to pick the coconut wine;

[0056] Step 9: After picking the coconut wine, clean the dust attached to its surface and place it in a cool and ventilated place to dry. Ensure that the temperature in the cool and ventilated place is controlled at 15 degrees Celsius;

[0057] Step 10: After the coconut wine is dried for 3-5 days, it is sealed in a vacuum bag and stored in a refrigerated environment at 2-8 degrees Celsius. After 8-12 weeks of storage, the sauce-flavored coconut wine is ready for drinking. When guests drink it, they only need to open the sealed cover of the prefabricated silk-mouth wine pourer, pour out the white wine through the prefabricated silk-mouth wine pourer, or drink it directly with a straw.

[0058] Embodiment 2:

[0059] The specific steps of the production process of the Maotai-flavor coconut wine are as follows:

[0060] Step 1: Select local coconuts from Hainan;

[0061] Step 2: Choose Guizhou 53% Maotai-flavor liquor;

[0062] Step 3: From June to July every year, the Maotai-flavor liquor produced in Guizhou will be transported to Hainan;

[0063] Step 4: The first time to climb the tree, in June and July every year, workers climb up the coconut tree, select coconuts that are close to maturity, round in shape and of appropriate size, and use a damp cleaning cloth to wipe and clean the outer surface of the coconut. After cleaning, use an electric drill equipped with a drill bit to drill a hole on the upper surface of the coconut. The diameter of the drill bit is 9 mm, and the drilling position is 1.5 cm near the top of the coconut shell. The diameter of the hole is 10 mm;

[0064] Step 5: Prefabricate a threaded wine pourer, a coconut-specific wine pourer with a threaded mouth, about 60 mm in length, about 12 mm in outer diameter, and about 7 mm in hollow. Rotate the wine pourer through the drill hole until it reaches the inside of the coconut. The length of the threaded wine pourer reserved outside the coconut shell is controlled to 9 mm (for later filling and drinking), and screw the sealing cover on the side wall of the prefabricated threaded wine pourer;

[0065] Step 6: The coconut continues to grow on the tree for 1-3 weeks. This step is to allow the coconut to grow more closely with the wine pourer, ensuring that the wine pourer will not leak wine due to poor integration with the coconut in the later stage.

[0066] Step 7: Climb the tree for the second time. One to three weeks later, the worker will climb the tree for the second time with the sauce-flavor liquor. First, observe the growth of the pourer and the coconut shell to determine whether they grow together, and observe whether the drilling position is infected with mildew. If the growth adhesion between the pourer and the coconut shell is good, and there is no mildew at the drilling position, open the sealing cover of the threaded pourer, use a large syringe to extract a certain amount of coconut juice from the coconut, and according to the alcohol content required, extract a certain amount of liquor and inject it into the coconut. The alcohol content of the mixture of coconut juice and liquor is controlled in the range of 3%vol-53%vol, and then close the sealing cover of the pourer;

[0067] Step 8: After the coconut wine grows for another 1-3 months, the workers climb up the tree for the third time to pick the coconut wine;

[0068] Step 9: After picking the coconut wine, clean the dust attached to its surface and place it in a cool and ventilated place to dry. Ensure that the temperature in the cool and ventilated place is controlled at 17.5 degrees Celsius;

[0069] Step 10: After the coconut wine is dried for 3-5 days, it is sealed in a vacuum bag and stored in a refrigerated environment at 2-8 degrees Celsius. After 8-12 weeks of storage, the sauce-flavored coconut wine is ready for drinking. When guests drink it, they only need to open the sealed cover of the prefabricated silk-mouth wine pourer, pour out the white wine through the prefabricated silk-mouth wine pourer, or drink it directly with a straw.

[0070] Embodiment 3:

[0071] The specific steps of the production process of the Maotai-flavor coconut wine are as follows:

[0072] Step 1: Select local coconuts from Hainan;

[0073] Step 2: Choose Guizhou 53% Maotai-flavor liquor;

[0074] Step 3: From June to July every year, the Maotai-flavor liquor produced in Guizhou will be transported to Hainan;

[0075] Step 4: The first time to climb the tree, in June and July every year, workers climb up the coconut tree, select coconuts that are close to maturity, round in shape and of appropriate size, and use a damp cleaning cloth to wipe and clean the outer surface of the coconut. After cleaning, use an electric drill equipped with a drill bit to make a hole on the upper surface of the coconut. The diameter of the drill bit is 10 mm, and the drilling position is 2 cm near the top of the coconut shell. The diameter of the hole is 11 mm;

[0076] Step 5: Prefabricate a threaded wine pourer, a coconut-specific wine pourer with a threaded mouth, about 60 mm in length, about 12 mm in outer diameter, and about 7 mm in hollow. Rotate the wine pourer through the drill hole until it reaches the inside of the coconut. The length of the threaded wine pourer reserved outside the coconut shell is controlled to 10 mm (for later filling and drinking), and screw the sealing cover on the side wall of the prefabricated threaded wine pourer;

[0077] Step 6: The coconut continues to grow on the tree for 1-3 weeks. This step is to allow the coconut to grow more closely with the wine pourer, ensuring that the wine pourer will not leak wine due to poor integration with the coconut in the later stage.

[0078] Step 7: Climb the tree for the second time. One to three weeks later, the worker will climb the tree for the second time with the sauce-flavor liquor. First, observe the growth of the pourer and the coconut shell to determine whether they grow together, and observe whether the drilling position is infected with mildew. If the growth adhesion between the pourer and the coconut shell is good, and there is no mildew at the drilling position, open the sealing cover of the threaded pourer, use a large syringe to extract a certain amount of coconut juice from the coconut, and according to the alcohol content required, extract a certain amount of liquor and inject it into the coconut. The alcohol content of the mixture of coconut juice and liquor is controlled in the range of 3%vol-53%vol, and then close the sealing cover of the pourer;

[0079] Step 8: After the coconut wine grows for another 1-3 months, the workers climb up the tree for the third time to pick the coconut wine;

[0080] Step 9: After picking the coconut wine, clean the dust attached to its surface and place it in a cool and ventilated place to dry. Ensure that the temperature in the cool and ventilated place is controlled at 20 degrees Celsius;

[0081] Step 10: After the coconut wine has been dried for 3-5 days, use a vacuum bag to seal it and store it in a cold storage environment at 2-8 degrees Celsius. After 8-12 weeks of storage, the sauce-flavored coconut wine is ready for drinking. When guests drink it, they only need to open the sealing cover of the prefabricated silk-mouth wine pourer, pour out the white wine through the prefabricated silk-mouth wine pourer, or drink it directly with a straw.

[0082] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention; therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is limited by the attached claims rather than the above description. Therefore, it is intended to include all changes within the meaning and scope of the equivalent elements of the claims in the present invention, and any figure marks in the claims should not be regarded as limiting the claims involved.

[0083] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A production process for Maotai-flavor coconut wine, characterized in that: The specific steps of the production process of the Maotai-flavor coconut wine are as follows: Step 1: Select local coconuts from Hainan; Step 2: Choose Guizhou 53% Maotai-flavor liquor; Step 3: From June to July every year, the Maotai-flavor liquor produced in Guizhou will be transported to Hainan; Step 4: The first time to climb the tree, in June-July every year, workers climb up the coconut tree, select coconuts that are close to maturity, round and of appropriate size, and use a damp cleaning cloth to wipe and clean the outer surface of the coconut. After cleaning, use an electric drill equipped with a drill bit to make a hole on the upper surface of the coconut. The diameter of the drill bit is 8-10 mm, and the drilling position is 1-2 cm near the top of the coconut shell. The diameter of the hole is 9-11 mm; Step 5: Prefabricate a threaded wine pourer, a coconut-specific wine pourer with a threaded mouth, about 60 mm in length, about 12 mm in outer diameter, and about 7 mm in hollowness. Rotate the wine pourer through the drill hole until it reaches the inside of the coconut. The length of the threaded wine pourer reserved outside the coconut shell is controlled to 8-10 mm. Fix the sealing cover on the side wall of the prefabricated threaded wine pourer with threads. Step 6: The coconut continues to grow on the tree for 1-3 weeks. This step is to allow the coconut to grow more closely with the wine pourer, ensuring that the wine pourer will not leak wine due to poor integration with the coconut in the later stage. Step 7: Climb the tree for the second time. One to three weeks later, the worker will climb the tree for the second time with the sauce-flavor liquor. First, observe the growth of the pourer and the coconut shell to determine whether they grow together, and observe whether the drilling position is infected with mildew. If the growth adhesion between the pourer and the coconut shell is good, and there is no mildew at the drilling position, open the sealing cover of the threaded pourer, use a large syringe to extract a certain amount of coconut juice from the coconut, and according to the alcohol content required, extract a certain amount of liquor and inject it into the coconut. The alcohol content of the mixture of coconut juice and liquor is controlled in the range of 3%vol-53%vol, and then close the sealing cover of the pourer; Step 8: After the coconut wine grows for another 1-3 months, the workers climb up the tree for the third time to pick the coconut wine; Step 9: After picking the coconut wine, clean the dust attached to its surface and place it in a cool and ventilated place to dry. Ensure that the temperature in the cool and ventilated place is controlled at 15-20 degrees Celsius; Step 10: After the coconut wine has been dried for 3-5 days, use a vacuum bag to seal it and store it in a cold storage environment at 2-8 degrees Celsius. After 8-12 weeks of storage, the sauce-flavored coconut wine is ready for drinking. When guests drink it, they only need to open the sealing cover of the prefabricated silk-mouth wine pourer, pour out the white wine through the prefabricated silk-mouth wine pourer, or drink it directly with a straw.

2. A process for producing Maotai-flavor coconut wine according to claim 1, characterized in that: In the step 4, when using an electric drill equipped with a drill bit to drill a hole in the upper surface of the coconut, the drill bit needs to be wiped with alcohol for sterilization.

3. A process for producing Maotai-flavor coconut wine according to claim 1, characterized in that: In the step seven, the amount of coconut juice extracted and the amount of liquor injected into the coconut are adjusted accordingly according to the needs of the processing process to ensure that the degree of the later sauce-flavored coconut wine is between 3% vol and 53% vol.

4. A process for producing Maotai-flavor coconut wine according to claim 1, characterized in that: In the step 7, after injecting white wine into the coconut, a protective net is wrapped around the outside of the coconut, and one end of the protective net is fixed to the branch of the coconut tree.

5. A process for producing Maotai-flavor coconut wine according to claim 1, characterized in that: In the step 7, after the liquor is injected into the coconut, an information label indicating the amount of liquor injected is pasted on the surface of the coconut shell.

6. A process for producing Maotai-flavor coconut wine according to claim 1, characterized in that: The selected prefabricated wire mouth wine pourer needs to be equipped with a filter screen inside.

7. A process for producing Maotai-flavor coconut wine according to claim 1, characterized in that: When the coconuts containing liquor are packaged later, straws need to be attached to the outside of each coconut.

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