Wine with improved raw materials, enhanced antioxidant and free radical elimination and production method with simplified process

Abstract

The invention discloses grape wine with improved raw materials, enhanced antioxidants and free radicals. The grape wine comprises 9 main raw materials and 17 main raw materials which can be put into production. Modern life scientific research proves that active oxygen and free radicals generated in a human body have oxidative damage effects in cells and tissues, so that the aging of the body is promoted, and more than one hundred of diseases are generated; according to the invention, a modern and popular scientific health-promoting product for the grape brewing industry is designed by applying a nutritional supplement enhancing food popular in developed countries and mature scientific technologies for preventing aging and various diseases from premature occurrence, preventing blindness eye diseases caused by age-related macular degeneration and cataract, relieving and preventing visual fatigue and the like; the invention provides the society which contains 17 seed products, can be popularized to replace various traditional and high-grade wines in the market for drinking, can improve the health level and eyesight quality of the old, can reduce various diseases of the middle-aged and old people and morbidity of macular degeneration of the middle-aged and old people, and has a vision maintenance effect which is not comparable to that of any traditional Chinese medicine soaking type medicinal liquor. The life quality can be improved; and the per capita life is prolonged.

Description

Technical Field The present invention relates to the field of grape technology for preventing diseases, maintaining health, and improving health, and enhancing the antioxidant effect of eliminating free radicals. In particular, it relates to the use of the best raw materials rich in natural biological antioxidants in nature, processed by a modern science-based grape winemaking industry, to enhance plant natural biological antioxidants, treat diseases through diet therapy, eliminate free radicals to prevent aging and delay the formation of chronic diseases, and enhance nutritional health wine. Background Art The present invention is the invention patent of "OPC Nutrition Enhanced Wine" with patent number "ZL200510120861.4" authorized by the Patent Office of China on September 14, 2011 to the applicant Gao Si (member of China Invention Association and China Association of Traditional Chinese Medicine for 18 years). In order to improve the free radical elimination effect of nutrition enhanced wine, the raw materials of the previous patent are further refined and optimized, and simplified process production methods are adopted to reduce costs, so that small and medium-sized wine enterprises can easily start production. The product will benefit all human consumers, and the processing technology is actively upgraded and replaced for the second generation patent application.

[0001] Life scientists have gradually found through long-term research that the oxidative damage of reactive oxygen and free radicals produced in the human body in cells and tissues is the cause of aging and more than 100 diseases (such as arteriosclerosis, hypertension, thrombosis, coronary heart disease, cerebral infarction, cancer formation and metastasis, pancreatitis, diabetes, renal insufficiency and kidney disease, liver disease, gastrointestinal mucosal ulcers, visual degeneration, cataracts, hyperthyroidism, skin aging, epilepsy, etc.). Each human cell can be attacked by 1,000 to 10,000 free radicals every day. According to the mutation accumulation theory, pathological changes and aging start from "one cell" and occur in every breath. Cell tissues are oxidatively stressed by reactive oxygen and free radicals, which causes various substances that constitute cell tissues, such as lipids, sugars, proteins, deoxyribonucleic acid DNA and other macromolecules, to undergo various oxidation reactions, causing oxidative damage such as denaturation, cross-linking, and breakage, which in turn leads to the destruction of cell structure and function, as well as damage to body tissues and pathological changes of organs. In order to maintain the normal operation and health of the body and resist the damage of various reactive oxygen species and free radicals to the tissues, the following are done: ① Various antioxidant substances in the body inhibit the production of various reactive oxygen species and free radicals; ② Capture and combine the reactive oxygen species and free radicals that have been formed, and make them into stable ones without attack power; ③ Repair or regenerate the cell damage caused by free radicals; ④ To improve these resistance capabilities, various antioxidant enzymes provide follow-up support under certain circumstances, just like reserve troops. Although there are various antioxidants in gas-requiring organisms to block reactive oxygen species, when this blocking effect is insufficient (such as illness, inflammation, ischemia, antibiotics, anesthetics, aging, various chemical pollution, spoiled and moldy food, smoking, strenuous exercise, and greater psychological pressure), the balance between the production and elimination of reactive oxygen species and free radicals will be lost, and oxidative damage will occur.

[0002] Scientific research on the macula and lens of the human eye has shown that only lutein and zeaxanthin exist in these two important areas, and no other carotenoids have been detected. Therefore, modern research on the eyeball focuses on lutein and zeaxanthin. Lutein is a carotenoid with a total of 8 isomers, mainly all-trans, which is difficult to synthesize artificially. So far, it has only been extracted from plants, and marigold, also known as calendula, is the main raw material for extraction. The physiological effects of lutein: mainly antioxidant and ultraviolet filter, which can reduce the damage of oxidative stress to the eyeball, that is, it has resistance to the oxidation induced by ultraviolet rays in the macula of the retina; lutein and zeaxanthin can selectively accumulate in the macula of the eyeball, preventing the damage of singlet oxygen produced by ultraviolet rays to the macula, they quench singlet oxygen to inhibit the generation of free radicals, protect and prevent the oxidative degeneration of polyunsaturated fatty acids in retinal cells; when there are enough lutein and zeaxanthin in the macula of the retina, they can absorb ultraviolet rays to prevent oxidative damage to the macula, protect the macula from destruction, and prevent age-related macular degeneration, cataracts and other eye diseases that ultimately lead to blindness; zeaxanthin and lutein always exist together, and their effects are very similar. When both are lacking, it is easy to cause macular degeneration and blurred vision, and then the whole vision degeneration, myopia, cataracts and other eye diseases appear. The oxidation of proteins in the lens of the eye plays an important role in the formation of cataracts, while zeaxanthin and lutein can prevent the oxidation of proteins and lipids in the lens of the eye, thereby reducing the occurrence of senile cataracts. According to statistics from the United States, the main cause of vision loss in adults over 40 years old is age-related macular degeneration (AMD), a blindness caused by age-related corneal opacity, which affects 25 million to 30 million people worldwide. Japan once surveyed 500 cataract patients and found that a diet rich in lutein and zeaxanthin has a significant preventive effect on the occurrence of cataracts. The U.S. Food and Drug Administration (FDA) has recommended that Americans over 65 years old take 6 mg of lutein and zeaxanthin each day to prevent vision deterioration in the elderly and develop into blinding eye diseases.

[0003] Anthocyanins extracted from blueberries and bilberries are used in ophthalmology clinics to treat night blindness and diabetic retinopathy. Rhodopsin is a photosensitive substance in the retinal visual cells. When rhodopsin is stimulated by light on the retina, it can be decomposed in an instant and the chemical change is transmitted to the visual center of the brain, thus producing "visible objects". Rhodopsin can be naturally resynthesized in the dark, and anthocyanins extracted from blueberries and bilberries can promote the resynthesis of rhodopsin in the dark and increase the sensitivity of the retina to light. Anthocyanins can enhance night vision and adapt vision earlier under dim light conditions; on the contrary, bilberry extract can shorten the recovery time of vision caused by instant glare under bright light stimulation. Blueberry juice oral solution is available in Western Europe to prevent visual fatigue. The recommended intake of blueberry anthocyanins in the United States is 180-215 mg per day.

[0004] To sum up, in order to strengthen the defense system and promote adaptive function, it is necessary to: supplement various substances with antioxidant capacity from outside the body, including various antioxidant foods and medicines, or free radical capturing antioxidants; some antioxidant ingredients in food, such as: vitamin E, vitamin C, carotenoids, plant polyphenols, such as: flavonoids, anthocyanins, gallic acid derivatives, sesamoids, rosemary phenols, caryophyllene, etc., metal chelators (to reduce the activity of variable valence metals), such as: phytic acid, citric acid, phospholipids, amino acids, etc., components of antioxidant enzymes such as selenium, potassium, zinc, copper, manganese, vitamin B2, etc. Summary of the invention Apply the mature science and technology widely popular in developed countries to enhance nutritional supplements, prevent human aging and various diseases from happening prematurely, and consider and improve the accurate selection of excellent plant natural biological antioxidant food supplement raw materials that have been verified and adopted internationally in the past 25 years. There is no antioxidant-enhanced wine among all kinds of wines sold on the market; the purpose of the present invention is to provide a batch of wines with 17 different embodiments, which use plant natural biological antioxidants to eliminate free radicals in the human body to prevent aging, prevent more than 110 chronic diseases commonly occurring in middle-aged and elderly people, and enhance antioxidant prevention and health wines, and combine the traditional Chinese medicine theory of medicine and food homology, food therapy and health theory, the theory of the best doctor to treat the disease before it occurs, and the theory that food therapy should take precedence over drug therapy, refer to the scientific and technological methods for the design of modern nutritional supplements and health products, and the technical requirements for the production of antioxidant-enhanced wines, and design them into innovative products of modern, popular science grape wine industry. The history of human drinking: from early indulgence in ethanol to bring pleasure, excitement, and hallucination, to the mid-term falling into the endless competition of production environment, raw material quality, brewing process tradition, finished wine aroma, style, and taste collectively known as wine culture, which led to a decline in rationality and self-control and the stage of pure material consumption drinking, the development has gone through: festival fun, enrichment of quality of life, sublimation to antioxidant supplementation to eliminate free radicals, prevention and improvement of more than 110 kinds of aging diseases in the human body (see page 1, paragraph 3) wine technology, highlighting the modern information society and the comprehensive pursuit of efficiency of high-level drinking fashion - it accumulates and accumulates hair to prevent a variety of diseases in middle-aged and elderly people, greatly saves social medical resources, and has many benefits for human health, longevity, vitality, and beauty, which obviously surpasses various commercially available liquors, beers, wines, and expensive brand-name wines that have been stored for many years.

[0005] In order to achieve the above-mentioned set goals, the inventors consulted many professional reference books, foreign antioxidant nutritional supplement food technical data, combined with national conditions and reference to national consumption levels, and specially designed a second-generation patented simplified production process that can significantly reduce production costs. DETAILED DESCRIPTION The present invention is characterized by having five major original core technical features, which are described as follows:

[0006] ① The three high-cost extraction processes of carbon dioxide and ethanol mixed solvent supercritical extraction, reverse osmosis membrane dialysis separation of different components, and reduced pressure boiling method to obtain crystalline powder used in the first generation patent are omitted, and the volatile liquid nitrogen gas flow collision method is still retained to crush the raw materials into ultrafine particles with a particle diameter of less than 15 microns, so that the natural biological antioxidant components contained in the raw materials are easier to dissolve and extract; the improved immersion extraction process specially designed for this product is then used, which directly uses wine (ethanol water dilution) as the extraction solvent (the immersion process specially improved by the ordinary immersion method is detailed in ② to ④ below), and the hollow fiber ultrafiltration membrane filtration device is used to filter out the raw material particles and residues after the biological antioxidant components in the immersion mixed wine are completely dissolved. This process can greatly reduce the production cost and is conducive to the promotion and popularization of plant natural biological antioxidant nutrition-enhanced health wine; the only regret is that it is difficult to separate the complex components dissolved from the plant raw materials, which may affect the taste of the product wine, but it can be improved through a variety of subsequent process methods with rich practical experience, and the taste of the product wine can be adjusted by the bartender with auxiliary materials.

[0007] ② When multiple plant main raw materials need to be dissolved and extracted at the same time, it is inevitable that some of the biological antioxidant nutritional ingredients that have been dissolved in the wine will adhere to the raw material particles. In particular, pine bark particles are porous and inevitably adhere to more nutritional ingredients. In the subsequent filtering and removal of the raw material particle residue after the biological antioxidant components are completely dissolved in the mixed wine, the nutritional ingredients adhered to the raw material particle residue are difficult to recover and are discarded together with the residue. The amount of raw material particles used varies, and the resulting raw material particle residue varies greatly. The nutritional ingredients adhered to various raw material particle residues and discarded also vary greatly. Moreover, the prices of various plant main raw materials vary greatly. Isn't it a waste if the nutritional ingredients of the precious plant main raw materials with a small amount of input are dissolved in the wine and adhere to the cheap raw material particle residue with a large amount of input and are discarded together? In order to improve the utilization rate of resources, it is necessary to improve the ordinary soaking method. The present invention specially selects the soaking and extraction process in batches: "the raw apple with the largest feeding amount and the cheapest price is ground and passed through a fine filter with a pore size of 30 to 100 microns, and the liquid nitrogen collision-free is soaked and extracted in the first place, and the waste residue is filtered out; the pine bark with a large feeding amount and multiple pores is crushed and extracted in the second place, and the waste residue is filtered out; the orange inner peel with a large feeding amount and the cheap price is crushed and extracted in the third place, and the waste residue is filtered out; the grape skin with a large feeding amount and the cheap price is crushed and extracted in the fourth place, and the waste residue is filtered out. The residue was filtered out after the moderate feeding amount of the inexpensive mulberry fruit crushed particles was ranked 5th, and the residue was filtered out after soaking and extraction. The cheap grape seed crushed particles with a small feeding amount was ranked 6th, and the residue was filtered out after soaking and extraction. The expensive bilberry fruit crushed particles with a medium feeding amount was ranked 7th, and the residue was filtered out after soaking and extraction. The expensive blueberry fresh fruit crushed particles with a medium feeding amount was ranked 8th, and the residue was filtered out after soaking and extraction. The expensive marigold crushed particles with a small feeding amount was ranked 9th, and the soaking and extraction was filtered out after soaking. In this order, soaking can improve the utilization rate of the effective ingredients in the main plant raw materials compared with the ordinary soaking method.

[0008] ③ Wines with enhanced nutrition using biological antioxidants are more easily oxidized by oxygen in the air than traditional wines, which makes the rich effective ingredients of biological antioxidants in the nutritious wine ineffective due to oxidation. Therefore, during processing and storage, the time and opportunity of contact with air oxygen should be minimized; the innovative special processes of the present invention include: "From the moment when the volatile liquid nitrogen gas flow collision method collides the raw materials into ultrafine particles, the subsequent production process is processed compactly and quickly, and the entire process of product packaging is packaged before delivery, minimizing the time and opportunity of contact with air: the raw material ultrafine particles are mixed into the base wine for the soaking and extraction process, and the container is innovatively selected from a special cylindrical container with a small upper shoulder contraction and a small mouth for retention Mixed wine slurry is soaked and extracted, and the miscible wine is filled as much as possible to reach the narrow part of the shoulder of the container to reduce the area of ​​the miscible wine liquid surface contacting the air, and a round floating cover with a slightly smaller diameter than the inner diameter of the shoulder of the container and a loose fit is placed on the liquid surface. A round plastic film with a larger diameter and an interference fit is pasted on the round cover to perfectly block the air, and every effort is made to prevent the miscible wine slurry from directly contacting the air. The container mouth is specially equipped with an outer cover with a sealed inner pad. During the soaking process of expensive raw materials, nitrogen is then filled into the outer cover to completely isolate the air. The liquid nitrogen flow is collided with the process, and the volatilized nitrogen is collected and reused; large bottles should not be used for factory packaging. A 100ml~500ml dark-colored small wine bottle for one person that can be drunk once should be selected. The wine should be filled near the bottle mouth, leaving less air in the bottle, and the bottle cap should be sealed after nitrogen is filled; D-sodium isoascorbate, a fresh-keeping auxiliary ingredient that can absorb residual oxygen, is added to the wine.

[0009] ④ Among the natural biological antioxidant-rich ingredients, the lower the degree of polymerization and the lower the molecular weight of the antioxidant, the easier it is to enter the important tissues such as the retina and the lens through the smallest blood vessels in the body to remove active oxygen and free radicals and prevent the oxidation and degeneration of various substances constituting the cells. Therefore, they are more precious. During the circulation and storage of health wine, the low-polymerization-degree and low-molecular weight antioxidants will slowly polymerize into antioxidants with higher polymerization degree and larger molecular weight, which makes it difficult for them to enter the cells through the smallest blood vessels, thereby reducing the antioxidant efficacy of the health wine. Therefore, in addition to advocating low-temperature storage and slowing down the polymerization rate between the dissolved oligomeric components in the wine as much as possible, the plant natural biological antioxidant nutrition-enhanced health wine should also establish a shelf life system. The present invention advocates drinking the plant natural biological antioxidant nutrition-enhanced health wine with a short shelf life that has just been processed and shipped out of the factory.

[0010] ⑤ The present invention further refines and optimizes the raw materials of the previous patents, and selects 9 recommended plant main raw materials and 4 auxiliary materials, focusing on enhancing the antioxidant effect while also taking into account the low price and easy availability of raw materials. Their names, feed amounts, technical requirements for quality when selecting materials, antioxidant substances contained, an overview of antioxidant effect, physiological functions in the body, and health and medical effects are briefly listed as follows:

[0011] 2-10 portions of dark purple grape seeds - fresh grape seeds that are not fermented after grape juice is squeezed for winemaking. The outstanding features are: only dark purple grape seeds are selected, rich in proanthocyanidins with a polymerization degree of less than 4, and do not contain red grape seeds and other light-colored grape seeds. They are rich in polyphenols, accounting for about 60% of the whole grape, mainly flavonoids, catechins, and 27 kinds of oligomeric proanthocyanidins, namely OPCs. The main function of grape seed extract is strong antioxidant capacity, which is better than VC and VE, eliminates active oxygen and free radicals in the body, inhibits cellular lipid peroxidation, prevents the digestive tract from absorbing cholesterol, regulates blood lipids, improves the elasticity of micro-blood vessels and lowers blood pressure, inhibits tumors and radiation, inhibits melanin beauty, improves vision, and regulates immunity;

[0012] 5-25 parts of dark purple-blue grape skins - fresh grape skins that are not involved in brewing and fermentation after squeezing grape juice for winemaking. Its outstanding features are: only the darker the purple-blue, the better the grape skins are selected, and red grape skins and other light-colored grape skins are not included. It contains rich polyphenols, accounting for about 30% of the whole grapes, mainly oligomeric proanthocyanidins, anthocyanins, and resveratrol. The polymerization degree of proanthocyanidins is much higher than that of grape seed proanthocyanidins. The main functions of grape skin extracts are: strong antioxidant capacity, improving anti-mutagenicity and preventing cancer, and food coloring agents;

[0013] 6-30 parts of fresh pine bark - pine bark from Chinese pine, larch and masson pine. Its outstanding features are: only 20-30 years old, dark brown-red with deep cracks, fresh bark cut within 48 hours, not including other ages and other bark segments, containing polymer components composed of 2-12 monomers, called Pycnogenol in China; including proanthocyanidin B1, proanthocyanidin B6, proanthocyanidin B7, catechins, quercetin, dihydroquercetin and more than 40 kinds of polyphenols. Pycnogenol is a strong antioxidant, with the ability to eliminate free radicals and antioxidant capacity 50 times that of VE and 20 times that of VC, which is stronger than ginkgo leaf extract, absorbs ultraviolet rays and reduces inflammation, enhances the immune system, improves cardiovascular disease and fights tumors;

[0014] 15-60 portions of unripe raw apples - for picking unripe raw apples and collecting wind-dropped apples, the outstanding features are: only unripe raw apples and wind-dropped apples are selected, apple peel residue and ripe apples are not included, and the antioxidant polyphenols contained are 10 times that of ripe apples. The raw apple polyphenols mainly contain: polymers such as proanthocyanidin B1, proanthocyanidin B2, condensed tannins, monomers such as chlorogenic acid, gallic acid, coumaric acid, catechins, quercetin, and glycosides such as phloridzin, rutin, and bilberry glycosides, all of which have strong antioxidant capacity, and the polymer antioxidant capacity is stronger. Functions: improve blood lipids and arteriosclerosis index, resist lipid oxidation, reduce melanin and chloasma whitening and beauty, prevent dental caries, anti-tumor, anti-radiation, inhibit hypertension, extend the life of experimental animals by 36.5-49.9%, and the anti-aging effect is 18 times higher than VE;

[0015] 5-25 parts of orange endocarp - sweet orange endocarp or pomelo endocarp and the thin endocarp covering the fruit capsule, with the prominent features of: only sweet orange endocarp or pomelo endocarp is used, and the endocarp of other varieties of orange, tangerine, mandarin, lemon fruit endocarp that have been used in previous patents is not included. The outermost bitter endocarp of all endocarps is thinned off, and only the inner white endocarp and the thin endocarp covering the fruit capsule are used. It contains rich flavonoids, mainly hesperidin, hesperidin, naringenin, naringin, and naringin. Flavonoids have a certain antioxidant capacity, eliminate active oxygen and free radicals, inhibit lipid peroxidation, protect blood vessels, and inhibit digestive tract ulcers;

[0016] 3-15 servings of fresh marigolds - freshly picked flowers of the blooming marigolds. The prominent features are: only freshly picked flowers of the marigolds are used, and chemically purified lutein and lutein esters are not included. The main component is lutein esters, and lutein with 8 isomers is the most important, and it also contains zeaxanthin... and other ingredients. The main physiological function of lutein is antioxidant and UV filter. When the retinal macular area accumulates enough lutein and zeaxanthin, it quenches the singlet oxygen generated by ultraviolet rays to inhibit the generation of free radicals in the macular area, prevents the oxidative degeneration of polyunsaturated fatty acids in retinal cells, and prevents age-related macular degeneration and vision loss. When it is lacking, it is easy to cause macular degeneration and blurred vision, and then symptoms such as whole vision degeneration and myopia appear; they can also prevent the oxidation of proteins and lipids in the lens of the eye and reduce the occurrence of cataracts;

[0017] 4-20 portions of fresh purple-black mulberry fruits - ripe fruit clusters of the mulberry plant of the Moraceae family. The darker the purple color, the closer to black, the better. Its outstanding features are: only fresh purple-black mulberry fruits are selected, not including bilberry. It contains anthocyanins, carotenoids, rutin, vitamins A, B1, C, B2, unsaturated fatty acids, free acids, has the ability to eliminate free radicals and resist oxidation, and prevent lipid peroxidation and lipofuscin production; it has been used as a medicine in traditional Chinese medicine since ancient times, and its effects: nourishing blood and yin, promoting body fluid and moistening dryness, nourishing the face and darkening hair, enhancing the body's immunity, strengthening anti-aging, and lowering blood sugar. It can treat: pigmentation, rough skin, haggard face, blurred vision, fatigue, sore waist and knees, anemia, and diabetes;

[0018] Fresh blueberries produced in the north are rated 4-20th grade. They are ripe fresh perennial small shrub blueberries with the following outstanding features: the most precious Nordic blueberry variety is called bilberry, which has better antioxidant quality than the original American variety due to the cold period of its growing environment. It has been introduced to Canada and northern United States. Blueberries contain 25 kinds of anthocyanins, polyphenols and flavonoids, which are the richest antioxidants among fruits and vegetables. They have a strong free radical scavenging effect, inhibit platelet coagulation, prevent thrombosis and retinal arteriosclerosis and heart disease, fight cancer, delay aging, promote the resynthesis of rhodopsin on the retina, and enhance vision. Anthocyanins extracted from blueberries and bilberries are used in ophthalmology to treat night blindness and diabetic retinopathy, can enhance night vision and were used by the British Air Force during night flights in World War II, can help vision adapt early in dim light, promote the resynthesis of rhodopsin in the dark, improve the retina's sensitivity to light, and have a good improvement on the ability to adjust to eye fatigue.

[0019] 4-20 servings of fresh bilberry fruit - ripe fresh fruit of European bilberry, rich in anthocyanins that are the best for protecting and significantly improving vision, protecting capillaries, promoting the regeneration of red blood cells, enhancing the ability to adapt to dark and low-light environments, improving night vision, reducing visual fatigue, and shortening the time it takes for vision to recover from temporary poor vision caused by bright light stimulation. Bilberry extract has been used as an eye health product in Europe since 1965;

[0020] Auxiliary materials are: 0.3-1 parts of D-sodium isoascorbate - that is, sodium isovitamin C, which is a green and efficient antioxidant preservative. It is more stable than vitamin C in dissolved state and not easily destroyed. It can be partially converted into vitamin C after entering the human body, potassium gluconate, potassium citrate - 0.1-0.2 parts of soluble potassium, selected according to actual conditions, selenomethionine - 0.00001-0.00002 parts of soluble selenium, sugars, honey, sweeteners, citric acid, malic acid, wine flavors - seasonings are appropriate, selected according to seasoning needs.

[0021] The common characteristics of each specific sub-product of plant natural biological antioxidant nutrition-enhanced health wine are: they are all made from newly brewed red wine as the base wine, with nutritional enhancement added by selecting and combining the above 9 kinds of plant main raw materials, and combined with appropriate auxiliary materials to adjust the taste.

[0022] Notes on special text symbols and terms appearing in this article:

[0023] (1) The amount of each raw material used and the range of its usage shall be expressed in parts by weight, referred to as "parts" for short;

[0024] (2) Important raw material names and technical terms are clearly marked in Song font without boldface. General descriptions in the text are all in Kai font to distinguish them. Emphasized sentences are marked in boldface to highlight important words and phrases.

[0025] The present invention is further described below in conjunction with specific embodiments:

[0026] Example 1: The improved raw material enhanced antioxidant free radical elimination wine as described in the above invention content is characterized in that: 100 parts of newly brewed red wine are taken as base wine, 2-10 parts of purple grape seeds are selected as the main plant raw material, the raw materials are cleaned and air-dried, the grape seeds are ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine grape seed particles are quickly mixed into the base wine in a small-mouth cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, a loose-fitting circular floating cover is placed on the liquid surface, and an interference circular plastic film is attached to the circular cover to perfectly block air, and an outer cover with a sealing inner pad is placed for 24-72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the base wine, and after the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the grape seeds After the microparticles have been completely dissolved of the nutrients of the biological antioxidants, the waste residue is used to obtain clarified semi-finished wine; then, the auxiliary material: 0.3-1 part of D-sodium isoascorbate is added and stirred to fully dissolve it. The contact with air is minimized during the whole process of soaking and adding the auxiliary materials. Finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of the finished wine. The unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of the auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of the finished wine. The finished health wine is poured into a small dark wine bottle for one person near the bottle mouth, and the bottle cap is sealed with as little air as possible in the bottle. The wine is packaged and the shelf life is printed before it is shipped out. This wine is the most primitive and simplest health wine using grape raw materials. It has only taken the first step of the original design plan of the present invention and can only be regarded as the most primitive and simple type.

[0027] Example 2: Wine with improved raw materials to enhance antioxidants and eliminate free radicals as described in the above invention, characterized in that: 100 parts of newly brewed red wine are taken as base wine, and the main plant raw materials are selected as follows: 2-10 parts of purple grape seeds and 5-25 parts of dark purple-blue grape skins; the raw materials are cleaned and air-dried, and the grape skins are first ground into fruit skin paste by a grinder, and then crushed into ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine grape skin particle paste is quickly mixed into the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block air , add the outer cover and place for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin can be fully dissolved into the base wine. After the soaking is completed, use the hollow fiber ultrafiltration membrane filtration device to filter out the grape skin particles that have completely dissolved the biological antioxidant nutrients, and the waste residue after the biological antioxidant nutrients have been dissolved to obtain the clarified intermediate wine; then use a grinder to grind the grape seeds into fine powder, and use a volatile liquid nitrogen flow to collide and crush them into ultrafine particles with a particle diameter of less than 15 microns, and quickly add the grape seed ultrafine particles into the intermediate wine in a small-mouthed cylindrical special container and stir evenly for soaking, try to fill the miscible wine to the small part of the shoulder of the container, place a loose-fitting round floating cover on the liquid surface, and cover the round cover with an interference round The plastic film perfectly blocks the air, and the outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds can be fully dissolved into the intermediate wine. After the soaking is completed, the hollow fiber ultrafiltration membrane filter device is used to filter out the grape seed particles that have completely dissolved the biological antioxidant nutrients, and the waste residue is obtained to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, stir to make it fully dissolved, and minimize contact with air during the whole process of soaking and adding auxiliary materials; finally, the winery's bartender tastes it and selects the seasoning added in the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The category is appropriate, and the unpleasant aftertaste brought into the wine by the dissolution of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine can meet the company's technical requirements for the taste design of nutritious wine. The finished health wine is filled near the bottle mouth with a small dark wine bottle for one person to keep as little air as possible in the bottle, and the bottle cap is sealed, packaged, and the shelf life date is printed before delivery. This wine is the simplest and cheapest health wine that fully utilizes grape raw material resources. It has only taken the first two steps of the original design and planning of the present invention, and can only be promoted and sold as the simplest and cheapest type of all-grape resource health wine. It has a certain ability to eliminate free radicals and prevent diseases, and is much better for national health than drinking ordinary beer and low-end liquor, and is also better than ordinary wine.

[0028] Example 3: The wine with improved raw materials for enhancing antioxidants and eliminating free radicals as described in the above invention is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, and 6-30 parts of fresh pine bark; the raw materials are cleaned and air-dried, the pine bark is first ground into fine powder with a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a stream of volatile liquid nitrogen, and the pine bark ultrafine particles are quickly mixed into the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, Place a circular floating cover with a loose fit on the liquid surface to block the air, add an outer cover and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the base wine. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the pine bark particles have dissolved all the biological antioxidant nutrients to obtain clarified intermediate wine 1; then use a grinder to grind the grape skin into a grape skin paste, and use a stream of volatile liquid nitrogen to collide and crush it into an ultrafine particle paste with a particle diameter of less than 15 microns, and quickly mix the grape skin ultrafine particle paste into the intermediate wine 1 in a small-mouthed cylindrical special container, stir evenly for soaking, and fill it with as much miscible wine as possible. The liquid is placed at the small part of the shoulder of the container, and a loosely fitting round floating cover is placed on the liquid surface to block the air. The outer cover is added and placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the grape skin particles that have completely dissolved the biological antioxidant nutrients to obtain the clarified intermediate wine 2; the grape seeds are then ground into fine powder using a grinder, and the particles are crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a stream of volatile liquid nitrogen, and the ultrafine grape seed particles are quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The mixed wine is filled to the small part of the shoulder of the container, a loosely fitting round floating cover is placed on the liquid surface, and a round plastic film is pasted on the round cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved the biological antioxidant nutrients to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of sodium D-isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 portions, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials; finally, the wine factory bartender tastes it and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine, corrects the unpleasant aftertaste brought into the wine by the soaking of the main plant raw materials and the addition of auxiliary materials, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine, and fills the finished health wine with a small dark wine bottle for one person near the bottle mouth, leaving as little air as possible in the bottle, seals the bottle cap, packages, prints the shelf life date and leaves the factory; this wine is the simplest and cheapest plant natural biological antioxidant nutrition-enhanced health wine, which has only taken the first three steps of the original design and planning of the present invention, and can only be sold as the simplest and cheapest plant natural biological antioxidant nutrition-enhanced health wine, which has the ability to eliminate free radicals and prevent diseases, and is much better for public health than drinking ordinary beer and low-end liquor, and much better than ordinary wine. .

[0029] Example 4: The wine with improved raw materials, enhanced antioxidant and free radical elimination as described in the above invention is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, and 15-60 parts of unripe raw apples; the raw materials are cleaned and air-dried, firstly the raw apples with skin and core are ground into whole apple fine paste by a grinder, and the whole apple fine paste is squeezed and filtered by a filter screen with an aperture of 30-100 microns, and the unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine jam, and the apple superfine jam is quickly made into Add the base wine into a small-mouthed cylindrical special container and stir evenly for soaking. Fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface to block the air, add an outer cover and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples can be fully dissolved into the base wine. After the soaking is completed, use a hollow fiber ultrafiltration plate-type filter device to filter out the waste residue after the raw apple particles have dissolved the biological antioxidant nutrients, and obtain clarified intermediate wine 1. The apple waste residue scraped from the filter plate can be squeezed out to recover the intermediate wine 1; then grind the pine bark into fine powder with a grinder, and use a stream of volatile liquid nitrogen. The particles are crushed into ultrafine particles with a diameter of less than 15 microns by collision. The ultrafine pine bark particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible. A round floating cover with an inner pine fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filter device is used to filter out the waste residue after the biological antioxidant nutrients in the pine bark particles have been dissolved to obtain the clarified intermediate wine 2; the grape skin is then ground into fruit by a grinder. The grape skin paste is crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the grape skin ultrafine particles are quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 2. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape skin particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 3 is obtained;Then use a grinder to grind the grape seeds into fine powder, and use a stream of volatile liquid nitrogen to collide and crush them into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the ultrafine grape seed particles into a small-mouthed cylindrical special container, stir evenly in the middle of the wine 3 for soaking, and try to fill the small part of the container shoulder with miscible wine. Place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an interference circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and leave it for 24 to 72 hours to fully complete the soaking, so that the grape seeds The biological antioxidant nutrients contained in the wine are fully dissolved into the intermediate wine 3. After the soaking is completed, the grape seed particles are filtered out with a hollow fiber ultrafiltration membrane filter to remove the waste residue after the biological antioxidant nutrients have been completely dissolved, and a clarified semi-finished wine is obtained; then the auxiliary materials are added: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, and 0.00001-0.00002 part of soluble selenium, and stirred to fully dissolve. The whole process of soaking and adding auxiliary materials is minimized After exposure to air, the winery's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine by the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. The finished health wine is filled into a small dark wine bottle for one person near the bottle mouth, so that as little air as possible is left in the bottle, the bottle cap is sealed, packaged, and the shelf life is printed before leaving the factory. This wine is the cheapest and most basic plant natural biological antioxidant nutrition-enhanced health wine, which most fundamentally realizes the primary goal of the original design and planning of the present invention. Regular drinking can eliminate free radicals, prevent diseases and prevent aging. It is suitable for the sale of popular economical plant natural biological antioxidant nutrition-enhanced health wine, popularization and promotion in society, and drinking instead of high-end beer, mid-range liquor, and ordinary wine, which will greatly reduce the incidence rate and medical expenses and improve the health level of the people. ;

[0030] Example 5: The improved raw material enhanced antioxidant free radical elimination wine as described in the above invention content is characterized in that: 100 parts of newly brewed red wine are taken as the base wine, and the main plant raw materials are selected from: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, and 5-25 parts of orange inner skins; the raw materials are cleaned and air-dried, and the raw apples with skins and cores are first ground into whole apple fine jam with a grinder, and the whole apple fine jam is squeezed and filtered with a 30-100 micron pore size filter, and the unfilterable part is repeatedly ground and filtered to make the filtered jam become superfine jam, and the jam is quickly Quickly mix the apple superfine paste into the base wine in a small-mouthed cylindrical special container and stir evenly for soaking. Fill the small part of the shoulder of the container with the mixed wine as much as possible, place a loose-fitting circular floating cover on the liquid surface to block the air, add an outer cover and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples can be fully dissolved into the base wine. After the soaking is completed, use a hollow fiber ultrafiltration plate-type filter device to filter out the waste residue after the raw apple particles have dissolved the biological antioxidant nutrients, and obtain clarified intermediate wine 1. The apple waste residue scraped from the filter plate can be squeezed out to recover the intermediate wine 1; then use a grinder to grind the pine bark into fine powder, and use a volatile oil to filter the pine bark into fine powder. Liquid nitrogen gas flow collides and crushes into ultrafine particles with a particle diameter of less than 15 microns, and the ultrafine pine bark particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a round floating cover with an inner pine fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the pine bark particles have dissolved all the biological antioxidant nutrients to obtain a clarified intermediate wine 2; then the orange peel is crushed by a grinder Grind the peel into a paste, and use a volatile liquid nitrogen flow to collide and crush it into an ultrafine particle paste with a particle diameter of less than 15 microns. Quickly mix the ultrafine particle paste of the orange inner peel into the intermediate wine 2 in a small-mouthed cylindrical special container and stir evenly for soaking. Fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface to block the air, add an outer cover and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the orange inner peel can be fully dissolved into the intermediate wine 2. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the orange inner peel particles have completely dissolved the biological antioxidant nutrients, and obtain clarified intermediate wine 3;The grape skins are then ground into a peel paste using a grinder, and then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns using a volatile liquid nitrogen flow. The ultrafine particle paste of the grape skins is quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skins can be fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultra The membrane filter device is used to filter out the waste residue after the grape skin particles have dissolved all the biological antioxidant nutrients, and the clarified intermediate wine 4 is obtained; the grape seeds are then ground into fine powder using a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine grape seed particles are quickly mixed into the intermediate wine 4 in a small-mouthed cylindrical special container and stirred evenly for immersion, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is pasted on the circular cover to perfectly block the air, and a sealing The outer cover of the inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 4. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the grape seed particles. The waste residue after the biological antioxidant nutrients have been completely dissolved is obtained to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 parts of soluble selenium, stir to make them fully dissolved, soaking and adding Minimize the contact of auxiliary materials with air during the whole process; finally, the wine factory's bartender will taste the wine and select appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. Correct the unpleasant aftertaste brought into the wine by the dissolution of the main plant raw materials and the addition of auxiliary materials, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, keep as little air as possible in the bottle, seal the bottle cap, package, print the expiration date, and ship out;

[0031] This wine is an affordable, basic, plant-based natural biological antioxidant nutrition-enhanced health wine, which has basically achieved the primary goal of the original design and planning of the invention. Regular drinking can eliminate free radicals, significantly prevent diseases and anti-aging. It is suitable for the middle-aged and middle-aged masses, a standard plant-based natural biological antioxidant nutrition-enhanced health wine, and can be promoted, popularized, and sold in society to replace top-grade beer, high-end liquor, and high-end ordinary wine. It will significantly reduce the incidence of the general public and extend the average life expectancy of the people.

[0032] Example 6: The improved raw material enhanced antioxidant free radical elimination wine as described in the previous invention is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, and 3-15 parts of fresh marigolds;

[0033] The raw materials are cleaned and dried separately, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The mixed wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and the outer cover is added for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the biological antioxidant nutrients that have been dissolved in the raw apple particles. The waste residue after that can be used to obtain clarified intermediate wine 1. The apple waste residue scraped from the filter plate can be squeezed out to recover the intermediate wine 1. Then, the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with a loose fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane is used to filter out the biological antioxidant nutrients that have been completely dissolved in the pine bark particles. The spent residue after the ingredients are obtained to obtain clarified intermediate wine 2; the grape skins are then ground into grape skin paste by a grinder, and crushed into ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the grape skin ultrafine particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 2. After the soaking is completed, the spent residue after the biological antioxidant nutrients in the grape skin particles have been completely dissolved is filtered out with a hollow fiber ultrafiltration membrane filter device to obtain clarified intermediate wine 3; and The grape seeds are ground into fine powder by a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape seed particles are quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 3. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 4 is obtained;Finally, the marigold is ground into a fine paste using a grinder, and then pulverized into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the nitrogen gas that has been collided is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 4 in a small-mouthed cylindrical special container, and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 4. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved to obtain a clarified semi-finished wine; then add Auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the marigold particles are soaked can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen, and seal the bottle cap at the same time, package, print the shelf life date, and ship out;

[0034] This wine is an affordable and popular health wine for middle-aged and elderly people that is nutritionally enhanced with natural biological antioxidants from plants. It has achieved the primary goal of the original design of the invention. Regular drinking can effectively eliminate free radicals, significantly prevent diseases and aging, and prevent vision degeneration in the elderly. It is suitable for middle-aged and elderly people as a health wine fortified with natural biological antioxidants from plants. It is promoted and sold to the majority of middle-aged and elderly people, and can be consumed instead of top-grade beer, high-end liquor, and high-end ordinary wine. It will significantly reduce the incidence of diseases in the middle-aged and elderly, extend the average life expectancy, and protect the elderly from vision degeneration.

[0035] Example 7: The improved raw material enhanced antioxidant free radical elimination wine as described in the previous invention is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 3-15 parts of fresh marigolds, and 4-20 parts of fresh mulberry fruits;

[0036] The raw materials are cleaned and air-dried, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and the outer cover is added for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the basic wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles that have been completely dissolved. The apple residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner loose fit is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the biological antioxidant nutrients that have been completely dissolved in the pine bark particles. The spent residue is the clarified intermediate wine 2; the grape skins are then ground into a peel paste using a grinder, which is then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns using a stream of volatile liquid nitrogen; the ultrafine particle paste of the grape skins is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for dissolution; the miscible wine is filled to the small part of the shoulder of the container as much as possible, a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the dissolution to be fully completed, so that the biological antioxidant nutrients contained in the grape skins are fully dissolved into the intermediate wine 2. After the dissolution is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the spent residue after the biological antioxidant nutrients in the grape skin particles have been completely dissolved, to obtain a clarified intermediate wine 3; and then The grinder grinds the mulberry fruit into jam, and uses a volatile liquid nitrogen flow to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns. The ultrafine mulberry fruit paste is quickly mixed into the intermediate wine 3 in a small-mouth cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtering device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been completely dissolved, and a clarified intermediate wine 4 is obtained;Then, use a grinder to grind the grape seeds into fine powder, and use a volatile liquid nitrogen flow to collide and crush them into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the ultrafine grape seed particles into the middle wine 4 in a small-mouthed cylindrical special container and stir them evenly for soaking. Try to fill the small part of the container shoulder with miscible wine. Place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an interference circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds can be fully dissolved into the middle wine 4. After the soaking is completed, use a hollow fiber The ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved all the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; finally, the marigold is ground into a fine paste with a grinder, and is crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for immersion, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is attached to the circular cover to perfectly block the air, and a sealed Seal the outer cover of the inner pad and fill the cover with nitrogen at the same time, and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold can be fully dissolved into the intermediate wine 5. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the marigold particles have completely dissolved the biological antioxidant nutrients to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 parts of soluble selenium, stir to make them fully dissolved, and try to keep the whole process of soaking and adding auxiliary materials as smooth as possible. To reduce the contact with air, the process after the marigold particles are dissolved can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender will taste the wine and select appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the main plant raw materials are dissolved and the auxiliary materials are added is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. The finished health wine is filled into a small dark wine bottle for one person near the bottle mouth, and nitrogen is filled into the bottle mouth. At the same time, the bottle cap is sealed, packaged, and the shelf life is printed before shipment;

[0037] This wine is a fortified health wine for middle-aged and elderly people with natural plant biological antioxidant nutrition enhancement, which basically achieves the intermediate goal of the original design and planning of the invention. Regular drinking can better eliminate active oxygen and free radicals, significantly prevent diseases, enhance immunity, strengthen the body and prevent aging, protect the eyes and prevent vision degeneration in the elderly, prevent lipofuscin age spots, nourish the skin and beautify the skin, lower blood sugar and benefit diabetes. It is suitable for middle-aged and elderly people who pursue quality of life, and is used as a health wine fortified with natural plant biological antioxidant nutrition. It is promoted and sold to middle-aged and elderly people with affluent lives, and can be drunk instead of top-grade beer, top-grade liquor and high-end ordinary wine. It will reduce the incidence of various middle-aged and elderly diseases, improve health quality and extend the average life expectancy.

[0038] Example 8: The improved raw material enhanced antioxidant free radical elimination wine as described in the previous invention is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 3-15 parts of fresh marigolds, and 4-20 parts of fresh blueberries;

[0039] The raw materials are cleaned and air-dried, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and the outer cover is added for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the basic wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles that have been completely dissolved. The apple residue scraped from the filter plate can be squeezed out to recover the intermediate wine 1; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner loose fit is placed on the liquid surface to block the air, and the outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the biological antioxidant nutrients that have been completely dissolved in the pine bark particles. The spent residue after separation is used to obtain clarified intermediate wine 2; the grape skins are then ground into a peel paste by a grinder, and then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the grape skin ultrafine particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the spent residue after the biological antioxidant nutrients in the grape skin particles have been completely dissolved to obtain clarified intermediate wine 3; and then The grape seeds are ground into fine powder by a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape seed particles are quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 3. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 4 is obtained;Then use a grinder to grind the blueberry fruit into fine jam, and use a volatile liquid nitrogen flow to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns. Recover the collided nitrogen for subsequent reuse, and quickly mix the blueberry ultrafine particle jam into a small-mouthed cylindrical special container with 4 wine in the middle to mix evenly for soaking, and try to fill the miscible wine to the small part of the shoulder of the container, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an overfilling circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and fill the cover with nitrogen at the same time. Leave it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the blueberry fruit can be fully absorbed. The blueberry particles are then divided and dissolved into the intermediate wine 4. After the soaking is completed, the hollow fiber ultrafiltration membrane is used to filter out the waste residue after the blueberry particles have dissolved all the biological antioxidant nutrients to obtain the clarified intermediate wine 5. Finally, the marigold is ground into a fine paste with a grinder, and is crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The collision nitrogen is recovered and reused later, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an interference round cover is attached to the circular cover. The plastic film is used to completely block the air, and the outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold can be fully dissolved into the intermediate wine 5. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the marigold particles have completely dissolved the biological antioxidant nutrients to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 parts of soluble selenium, stir to make them fully dissolved, soak and add Minimize the contact of auxiliary materials with air during the whole process, and the process after the blueberry particles are soaked can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender will taste the wine and select appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. Correct the unpleasant aftertaste brought into the wine after the main plant raw materials are soaked and the auxiliary materials are added, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen, and seal the bottle cap, package, print the shelf life date, and ship out;

[0040] This wine is a high-end health wine for middle-aged and elderly people with nutritional enhancement of natural plant biological antioxidants. It has achieved the intermediate goal originally designed and planned by the present invention. Regular drinking can effectively remove active oxygen and free radicals, and significantly prevent and improve various geriatric diseases: prevent thrombosis, coronary heart disease, cerebral stroke, enhance immunity and strengthen the body, significantly prevent aging, prevent cancer formation and metastasis, and prevent lipid peroxidation. It is especially good for protecting eyesight, preventing and improving age-related retinal arteriosclerosis, macular and lens degeneration. It is suitable for middle-aged and elderly knowledgeable and successful people with high requirements for quality of life, and is used as a health wine for nutritional enhancement of natural plant biological antioxidants. It is promoted and sold to middle-aged and elderly knowledgeable and successful people with affluent lives, and can be consumed instead of top-grade beer, top-grade liquor, and high-end ordinary wine. It will reduce the incidence of various middle-aged and elderly diseases, especially the deterioration of vision in the middle-aged and elderly, improve the quality of life, and extend the average life expectancy.

[0041] Example 9: The improved raw material enhanced antioxidant free radical elimination wine as described in the above invention content is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 3-15 parts of fresh marigolds, 4-20 parts of fresh mulberries, 4-20 parts of fresh blueberries, and 4-20 parts of fresh bilberries;

[0042] The raw materials are cleaned and air-dried, and the pine bark is first ground into fine powder by a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The pine bark ultrafine particles are quickly mixed into the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner loose fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the pine bark particles have completely dissolved the biological antioxidant nutrients, so as to obtain a clarified intermediate wine 1; then the grinder is used to filter out the waste residue after the biological antioxidant nutrients in the pine bark particles have been completely dissolved ... dissolved, so as to obtain a clarified intermediate wine 1; then the grinder is used to filter out the waste residue after the biological antioxidant nutrients in the pine bark particles have been dissolved, so as to obtain a clarified intermediate wine 1. The crusher grinds the grape skin into a fruit skin jam, which is then crushed into an ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape skin particle jam is quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape skin particles have dissolved all the biological antioxidant nutrients to obtain clarified intermediate wine 2; then the mulberry fruit is ground into jam by a grinder, and then the mulberry fruit is ground into jam by a grinder. The volatile liquid nitrogen flow collides and crushes into ultrafine particle paste with a particle diameter of less than 15 microns, and the mulberry ultrafine particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been completely dissolved to obtain clarified intermediate wine 3; and then a grinder is used to grind The grape seeds are ground into fine powder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape seed particles are quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtering device is used to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, so as to obtain clarified intermediate wine 4;Use a grinder to grind the bilberry fruit into fine jam, and use a volatile liquid nitrogen flow to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns, recover the collided nitrogen for subsequent reuse, quickly mix the ultrafine particle jam of the bilberry fruit into the intermediate wine 4 in a small-mouthed cylindrical special container, stir evenly for soaking, fill the miscible wine to the small part of the shoulder of the container as much as possible, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an excess circular plastic film to perfectly block the air, add an outer cover with a sealed inner pad, and fill the cover with nitrogen at the same time, and leave it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the bilberry fruit can be fully dissolved into the intermediate wine 4. After the soaking is completed, use a hollow fiber ultrafiltration membrane The filter device is used to filter out the waste residue after the bilberry fruit particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; the blueberry fruit is then ground into fine jam with a grinder, and then crushed into ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle jam of the blueberry fruit is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is attached to the circular cover to perfectly block the air, and an outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to complete the soaking, so that the blueberry fruit is fully soaked. The biological antioxidant nutrients contained in it are fully dissolved into the intermediate wine 5. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the blueberry fruit particles have completely dissolved the biological antioxidant nutrients, so as to obtain a clarified intermediate wine 6; finally, the marigold is ground into a fine paste with a grinder, and is crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 6 in a small-mouthed cylindrical special container, and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is attached to the circular cover to perfectly block the air, and a Seal the outer cover of the inner pad and fill the cover with nitrogen at the same time, and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 6. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the marigold particles have completely dissolved the biological antioxidant nutrients, and obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 parts of soluble selenium, stir to make them fully dissolved, and minimize contact with air during the whole process of soaking and adding auxiliary materials. The process after the soaking of the bilberry particles can be carried out in a nitrogen-sealed operating table;Finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine by the dissolution of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. The finished health wine is filled into a small dark wine bottle for one person, and nitrogen is filled into the bottle mouth. At the same time, the bottle cap is sealed, packaged, and the expiration date is printed before shipment;

[0043] This wine is a top-grade eye vision care wine with natural plant biological antioxidant nutrition enhancement. It fully realizes the vision care goal originally designed by the invention. Regular drinking can effectively remove active oxygen and free radicals in the body, especially in the eyeball, and effectively prevent various diseases caused by oxidation: prevent thrombosis, coronary heart disease, cerebral stroke, enhance immunity, strengthen the body, replenish energy, prevent cancer formation, prevent lipid peroxidation, lower blood sugar, prevent diabetes, and especially perfectly care for eyesight: promote the regeneration of rhodopsin and erythrocytes on the retina, enhance the ability to adapt to brightness changes, promote the resynthesis of rhodopsin in the dark, improve low-brightness vision at night, reduce It can relieve visual fatigue, prevent and improve retinal arteriosclerosis, macula and intracrystalline oxidation. It is suitable for young and middle-aged professionals who have high requirements for fine resolution of eyes under special light (such as night flight pilots, space station researchers, computer operators, product fine quality inspectors, chromatographic resolution and color quality assessors, snowy environment or night and long-distance observers...), professionals with high requirements for occupation and vision quality, and as an eye-care plant natural biological antioxidant nutrition-enhanced health wine, it is promoted and sold to special occupations and professionals who pursue high-quality vision; its effect on vision care is unmatched by any Chinese medicine-soaked medicinal wine.

[0044] Example 10: The improved raw material enhanced antioxidant free radical elimination wine as described in the above invention content is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple blue grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 3-15 parts of fresh marigolds, 4-20 parts of fresh mulberries, 4-20 parts of fresh blueberries, and 4-20 parts of fresh bilberries;

[0045] The raw materials are cleaned and air-dried, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and the outer cover is added for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the basic wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles that have been completely dissolved. The apple residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner loose fit is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the biological antioxidant nutrients that have been completely dissolved in the pine bark particles. The spent residue is used to obtain clarified intermediate wine 2; the grape skins are then ground into a peel paste using a grinder, which is then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns using a stream of volatile liquid nitrogen; the ultrafine particle paste of the grape skins is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, the miscible wine is filled to the small part of the shoulder of the container as much as possible, a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skins are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the spent residue after the biological antioxidant nutrients in the grape skin particles have been completely dissolved, to obtain clarified intermediate wine 3; then The grinder grinds the mulberry fruit into jam, and uses a volatile liquid nitrogen flow to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns. The ultrafine mulberry fruit paste is quickly mixed into the intermediate wine 3 in a small-mouth cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtering device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been completely dissolved, and a clarified intermediate wine 4 is obtained;Then use a grinder to grind the grape seeds into fine powder, and use a volatile liquid nitrogen flow to collide and crush them into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the ultrafine grape seed particles into the middle wine 4 in a small-mouthed cylindrical special container and stir evenly for soaking. Fill the small part of the shoulder of the container with miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an overfilling circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds can be fully dissolved into the middle wine 4. After the soaking is completed, use the middle wine 4. The hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved all the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; the bilberry fruit is then ground into fine jam with a grinder, and crushed into ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle jam of the bilberry fruit is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for immersion, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is pasted on the circular cover to perfectly block the air The outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the bilberry fruit are fully dissolved into the intermediate wine 5. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the bilberry fruit particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 6 is obtained; the blueberry fruit is then ground into fine jam with a grinder, and the volatile liquid nitrogen flow is used to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns, and the collision nitrogen is recovered for subsequent reuse, and the blueberry ultrafine particle jam is quickly mixed with Put the intermediate wine 6 into a small-mouthed cylindrical special container and stir it evenly for soaking. Fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface, cover the circular cover with an overfilling circular plastic film to perfectly block the air, add an outer cover with a sealing inner pad, and fill the cover with nitrogen at the same time. Leave it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the blueberry fruit can be fully dissolved into the intermediate wine 6. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the blueberry fruit particles have completely dissolved the biological antioxidant nutrients, and obtain clarified intermediate wine 7;Finally, the marigold is ground into a fine paste by a grinder, and then pulverized into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 7 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 7. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved to obtain a clarified semi-finished wine; then add Auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the soaking of European blueberry fruit particles can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen and seal the bottle cap at the same time, package, print the shelf life date and ship out;

[0046] This wine is a top-grade wine specially made for eye and vision care, and is also the most advanced plant-based natural biological antioxidant nutrition-enhanced health wine for the middle-aged and elderly. It achieves the advanced goal originally designed and planned by the present invention. Regular drinking can effectively remove active oxygen and free radicals in the body, especially in the eyeball, and significantly prevent and improve various diseases caused by oxidation, and various geriatric diseases: prevent thrombosis, arteriosclerosis, coronary heart disease, cerebral stroke, enhance immunity, strengthen the body, significantly delay aging, prevent cancer formation and metastasis, prevent lipofuscin, chloasma, beautify the skin, lower blood sugar, and benefit diabetes. It is especially perfect for eye care: promotes the regeneration of rhodopsin and erythrocytes on the retina, enhances the ability to adapt to brightness changes, promotes the resynthesis of rhodopsin in the dark, improves low-brightness vision at night, reduces visual fatigue, prevents and improves growth It is suitable for middle-aged and post-professionals who have high requirements for fine resolution of eyes under special light (such as night flight pilots, space station researchers, computer operators, product fine quality inspectors, chromatographic resolution and color quality assessors, snowy environment or night and long-distance observers...), senior professionals and middle-aged and elderly people who have high requirements for occupation and vision quality. It is used as an eye care and anti-aging type, plant natural biological antioxidant nutrition-enhanced health wine, and is promoted and sold to special professions, successful people who pursue high-quality vision, and middle-aged and elderly people; its effect on vision care is unmatched by any Chinese medicine-immersed medicinal wine, and its effect on improving the quality of life of middle-aged and elderly people is unmatched by any top-grade liquor and precious wine.

[0047] Example 11: The improved raw material enhanced antioxidant free radical elimination wine as described in the above invention content is characterized in that: 100 parts of newly brewed red wine are taken as the base wine, and the main plant raw materials are selected from: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 5-25 parts of orange endocarps, 3-15 parts of fresh marigolds, 4-20 parts of fresh mulberries, 4-20 parts of fresh blueberries, and 4-20 parts of fresh bilberries;

[0048] The raw materials are cleaned and dried separately, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The mixed wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles and the biological antioxidants that have been completely dissolved The waste residue after the nutrients are obtained is the clarified intermediate wine 1, and the apple waste residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with a loose fit is placed on the liquid surface to block the air, and the outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the pine bark particles that have been completely dissolved The waste residue after the biological antioxidant nutrients are added is the clarified intermediate wine 2; then the orange peel is ground into peel paste with a grinder, and is crushed into ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine particle paste of the orange peel is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the orange peel are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane is used to filter out the orange peel particles that have been completely dissolved. The spent residues are then removed to obtain a clarified intermediate wine 3; the grape skins are then ground into a peel paste by a grinder, and then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the grape skin ultrafine particle paste is quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the spent residues after the grape skin particles have completely dissolved the biological antioxidant nutrients, and a clarified intermediate wine 4 is obtained;Subsequently, the mulberry fruit is ground into jam by a grinder, and then crushed into ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine particle jam of the mulberry fruit is quickly mixed into the intermediate wine 4 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 4. After the soaking is completed, a hollow fiber ultrafiltration membrane is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been completely dissolved to obtain a clarified intermediate wine 5; and the grape seeds are then ground into The fine powder is crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape seed particles are quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 5. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, and a clarified intermediate wine 6 is obtained; then the bilberry fruit is ground into fine jam with a grinder and collided with a volatile liquid nitrogen flow. The mixture is crushed into ultrafine particles with a particle diameter of less than 15 microns, and the nitrogen gas that has been collided is recovered for subsequent reuse. The ultrafine particles of bilberry fruit are quickly mixed into the intermediate wine 6 in a small-mouthed cylindrical special container, and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film that is too thick is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is filled with nitrogen at the same time, and the cover is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the bilberry fruit are fully dissolved into the intermediate wine 6. After the soaking is completed, a hollow fiber ultrafiltration membrane is used to filter out the waste residue after the biological antioxidant nutrients in the bilberry fruit particles have been completely dissolved to obtain a clarified intermediate wine 7; and then the blueberry fruit is ground with a grinder. into fine jam, and crushed into ultrafine particle jam with particle diameter less than 15 microns by collision with volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle jam of blueberry fruit is quickly mixed into the intermediate wine 7 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air, and an outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is placed for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the blueberry fruit are fully dissolved into the intermediate wine 7. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the blueberry fruit particles have been completely dissolved, and a clarified intermediate wine 8 is obtained;Finally, the marigold is ground into a fine paste by a grinder, and then pulverized into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 8 in a small-mouthed cylindrical special container, and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air. At the same time, an outer cover with a sealing inner pad is filled with nitrogen and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 8. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved to obtain a clarified semi-finished wine; then add Auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the soaking of European blueberry fruit particles can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen and seal the bottle cap at the same time, package, print the shelf life date and ship out;

[0049] This wine is a top-level eye vision care wine, and also a top-level middle-aged and elderly plant natural biological antioxidant nutrition-enhanced health wine. It fully realizes the high-level goals originally designed and planned by the present invention. Regular drinking can effectively remove active oxygen and free radicals in the body, especially in the eyeball, and significantly prevent and improve various diseases caused by oxidation and various geriatric diseases: prevent thrombosis, coronary heart disease, cerebral stroke, enhance immunity, strengthen the body, significantly delay aging, prevent cancer formation and metastasis, protect blood vessels and prevent arteriosclerosis, inhibit lipid peroxidation, prevent lipofuscin and chloasma, nourish the skin, lower blood sugar, benefit diabetes, inhibit gastrointestinal ulcers, and especially improve eye vision care: promote the regeneration of rhodopsin and erythrocytes on the retina, enhance the ability to adapt to brightness changes, promote the resynthesis of rhodopsin in the dark, improve low-brightness vision at night, and reduce visual fatigue. It prevents and improves age-related retinal arteriosclerosis, macula and intracrystalline oxidation. It is suitable for middle-aged and elderly people with special occupations who have high requirements for fine eye resolution under special light (such as night flight captains, space station researchers, computer operation analysts, product fine quality inspection instructors, chromatographic resolution and color quality evaluation instructors, long-term observation in snowy environments or at night and at long distances...), senior successful people and middle-aged and elderly people who have high requirements for quality of life and vision. It is used as an eye care and anti-aging plant natural biological antioxidant nutrition-enhanced health wine. It is promoted and sold to special occupations, wealthy successful people who pursue high-quality vision, and middle-aged and elderly wealthy people. Its effect on vision care is unmatched by any Chinese medicine-immersed health wine, and its effect on improving the quality of life of middle-aged and elderly people is unmatched by any top-grade liquor or precious wine.

[0050] Example 12: The improved raw material enhanced antioxidant free radical elimination wine as described in the above invention content is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 3-15 parts of fresh marigolds, 4-20 parts of fresh blueberries, and 4-20 parts of fresh bilberries; the raw materials are cleaned and air-dried, firstly the raw apples with skin and core are ground into whole apple puree by a grinder, and the whole apple puree is squeezed and filtered by a filter screen with a pore size of 30-100 microns, and the heavy part that cannot be filtered is filtered. Repeat grinding and filtering to make the filtered jam become ultrafine jam, quickly mix the apple ultrafine jam into the base wine in a small-mouthed cylindrical special container and stir evenly for soaking, fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface to block the air, add an outer cover and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples can be fully dissolved into the base wine. After the soaking is completed, use a hollow fiber ultrafiltration plate-type filter device to filter out the waste residue after the raw apple particles have dissolved the biological antioxidant nutrients, and obtain a clarified intermediate wine 1. The apple waste residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then use a grinder The pine bark is ground into fine powder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine pine bark particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the pine bark particles have been completely dissolved to obtain a clarified intermediate wine 2; then the mill ... mix the mixed wine to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air. The crusher grinds the grape skin into a fruit skin paste, and then uses a volatile liquid nitrogen flow to collide and crush it into an ultrafine particle paste with a particle diameter of less than 15 microns. The ultrafine grape skin particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape skin particles have completely dissolved the biological antioxidant nutrients, so as to obtain clarified intermediate wine 3;Subsequently, the grape seeds are ground into fine powder using a grinding machine, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a stream of volatile liquid nitrogen. The ultrafine grape seed particles are quickly mixed into the middle wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds can be fully dissolved into the middle wine 3. After the soaking is completed, the middle wine is used to soak the grape seeds. The hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved all the biological antioxidant nutrients, and the clarified intermediate wine 4 is obtained; the bilberry fruit is then ground into fine jam with a grinder, and crushed into ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle jam of the bilberry fruit is quickly mixed into the intermediate wine 4 in a small-mouthed cylindrical special container, and stirred evenly for immersion, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is pasted on the circular cover to perfectly block the air The outer cover with a sealing inner gasket is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the bilberry fruit are fully dissolved into the intermediate wine 4. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the bilberry fruit particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; the blueberry fruit is then ground into fine jam with a grinder, and the volatile liquid nitrogen flow is used to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns, and the collision nitrogen is recovered for subsequent reuse, and the blueberry ultrafine particle jam is quickly mixed with Put the intermediate wine 5 into a small-mouthed cylindrical special container and stir it evenly for soaking. Fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface, cover the circular cover with an overfilling circular plastic film to perfectly block the air, add an outer cover with a sealing inner pad, and fill the cover with nitrogen at the same time. Leave it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the blueberry fruit can be fully dissolved into the intermediate wine 5. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the blueberry fruit particles have completely dissolved the biological antioxidant nutrients, and obtain clarified intermediate wine 6;Finally, the marigold is ground into a fine paste by a grinder, and then pulverized into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 6 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 6. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved to obtain a clarified semi-finished wine; then add Auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the soaking of European blueberry fruit particles can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen and seal the bottle cap at the same time, package, print the shelf life date and ship out;

[0051] This wine is a high-level eye vision care wine, and also a high-level middle-aged and elderly plant natural biological antioxidant nutrition-enhanced health wine. It fully realizes the intermediate goal of the original design and planning of the present invention. Regular drinking can remove active oxygen and free radicals in the body, especially in the eyeball, and prevent and improve various oxidation-induced diseases and geriatric diseases: prevent thrombosis, coronary heart disease, cerebral stroke, enhance immunity, strengthen the body, delay aging, prevent cancer formation and metastasis, prevent lipid peroxidation, and especially protect eyesight: promote the regeneration of rhodopsin and erythrocytes on the retina, enhance the ability to adapt to brightness changes, promote the resynthesis of rhodopsin in the dark, improve low-brightness vision at night, and reduce visual fatigue It can prevent and improve age-related retinal arteriosclerosis, macula and intracrystalline oxidation. It is suitable for professionals who have high requirements for fine resolution of eyes under special light (such as pilots, astronauts, computer operators, product fine quality inspectors, color resolution and color quality assessors, night and long-distance observers...), middle-aged and elderly people who have requirements for vision function, and is used as an eye care and anti-aging plant natural biological antioxidant nutrition-enhanced health wine. It is promoted and sold to special professions and wealthy successful people; it has better effect on vision care than any Chinese medicine soaked medicinal wine, and its effect on improving the quality of life of middle-aged and elderly people is better than any top-grade liquor and precious wine.

[0052] Example 13: The improved raw material enhanced antioxidant free radical elimination wine as described in the above invention content is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 3-15 parts of fresh marigolds, 4-20 parts of fresh mulberries, and 4-20 parts of fresh blueberries; the raw materials are cleaned and air-dried, firstly the raw apples with skin and core are ground into whole apple puree by a grinder, and the whole apple puree is squeezed and filtered by a filter screen with a pore size of 30-100 microns, and the heavy part that cannot be filtered is filtered. Repeat grinding and filtering to make the filtered jam become ultrafine jam, quickly mix the apple ultrafine jam into the base wine in a small-mouthed cylindrical special container and stir evenly for soaking, fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface to block the air, add an outer cover and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples can be fully dissolved into the base wine. After the soaking is completed, use a hollow fiber ultrafiltration plate-type filter device to filter out the waste residue after the raw apple particles have dissolved the biological antioxidant nutrients, and obtain a clarified intermediate wine 1. The apple waste residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then use a grinder The pine bark is ground into fine powder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine pine bark particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the pine bark particles have been completely dissolved to obtain a clarified intermediate wine 2; then the mill ... mix the mixed wine to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air. The crusher grinds the grape skin into a fruit skin paste, and then uses a volatile liquid nitrogen flow to collide and crush it into an ultrafine particle paste with a particle diameter of less than 15 microns. The ultrafine grape skin particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape skin particles have completely dissolved the biological antioxidant nutrients, so as to obtain clarified intermediate wine 3;Subsequently, the mulberry fruit is ground into jam by a grinder, and then crushed into ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine particle jam of the mulberry fruit is quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been dissolved to obtain clarified intermediate wine 4; and the grape seeds are ground into powder by a grinder. into fine powder, and then use a volatile liquid nitrogen stream to collide and crush it into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the ultrafine grape seed particles into the intermediate wine 4 in a small-mouthed cylindrical special container and stir evenly for soaking. Fill the small part of the shoulder of the container with miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an overfilling circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and place it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 4. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, and obtain a clarified intermediate wine 5; then use a grinder to grind the blueberry fruit into fine jam, and use a volatile liquid nitrogen stream to The blueberry ultrafine particle paste is crushed into particles with a diameter of less than 15 microns, and the nitrogen gas after collision is recovered for subsequent reuse. The blueberry ultrafine particle paste is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is filled with nitrogen at the same time, and the cover is placed for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the blueberry fruit are fully dissolved into the intermediate wine 5. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the blueberry particles have been completely dissolved to obtain a clarified intermediate wine 6; finally, the marigold is ground with a grinder. into a fine paste, and then use a volatile liquid nitrogen flow to collide and crush it into an ultrafine particle paste with a particle diameter of less than 15 microns, and recover the collision nitrogen for subsequent reuse, and quickly mix the marigold ultrafine particle paste into the intermediate wine 6 in a small-mouthed cylindrical special container, stir evenly for soaking, and try to fill the miscible wine to the small part of the shoulder of the container, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an overfilling circular plastic film to perfectly block the air, and add an outer cover with a sealing inner pad. At the same time, fill the cover with nitrogen, and place it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 6. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved, and obtain a clarified semi-finished wine;Then add auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the blueberry particles are soaked can be carried out in a nitrogen-sealed operating table; finally, after tasting, the winery bartender selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine, and corrects the unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine, and fills the finished health wine with a small dark wine bottle for one person near the bottle mouth, fills the bottle mouth with nitrogen, and seals the bottle cap, packages, prints the shelf life date, and ships;

[0053] This wine is a high-level plant natural biological antioxidant nutrition-enhanced health wine for middle-aged and elderly people that takes vision care into consideration. It has achieved the intermediate goal originally designed and planned by the present invention. Regular drinking can effectively remove active oxygen and free radicals, and significantly prevent and improve various geriatric diseases: prevent thrombosis, coronary heart disease, cerebral stroke, enhance immunity, strengthen the body, significantly prevent aging, prevent cancer formation and metastasis, prevent lipofuscin and age spots, nourish the skin, lower blood sugar, and benefit diabetes. It is especially good at protecting eyesight, preventing and improving age-related retinal arteriosclerosis, macular and lens degeneration. It is suitable for middle-aged and elderly knowledgeable and successful people with high requirements for quality of life, and is used as a plant natural biological antioxidant nutrition-enhanced health wine. It is promoted and sold to middle-aged and elderly knowledgeable and successful people with affluent lives, and can be drunk instead of top-grade beer, top-grade liquor, and high-grade ordinary wine. It will reduce the incidence of various middle-aged and elderly diseases, especially the degeneration of vision in the middle-aged and elderly, improve the quality of life, and extend the average life expectancy.

[0054] Example 14: The improved raw material enhanced antioxidant free radical elimination wine as described in the previous invention is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 5-25 parts of orange endocarps, 3-15 parts of fresh marigolds, 4-20 parts of fresh mulberries, and 4-20 parts of fresh blueberries;

[0055] The raw materials are cleaned and dried separately, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The mixed wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles and the biological antioxidants that have been completely dissolved The waste residue after the nutrients are obtained is the clarified intermediate wine 1, and the apple waste residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with a loose fit is placed on the liquid surface to block the air, and the outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the pine bark particles that have been completely dissolved The waste residue after the biological antioxidant nutrients are added is the clarified intermediate wine 2; then the orange peel is ground into peel paste by a grinder, and is crushed into ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine particle paste of the orange peel is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the orange peel are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the orange peel particles that have been completely dissolved. The spent residues are removed to obtain a clarified intermediate wine 3; subsequently, the grape skins are ground into a peel paste using a grinder, and then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the grape skin ultrafine particle paste is quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 3. After the soaking is completed, the spent residues after the biological antioxidant nutrients in the grape skin particles have been completely dissolved are filtered out using a hollow fiber ultrafiltration membrane filtration device to obtain a clarified intermediate wine 4;Then, the mulberry fruit is ground into jam by a grinder, and then crushed into ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine particle jam of the mulberry fruit is quickly mixed into the intermediate wine 4 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, a loosely fitted circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 4. After the soaking is completed, a hollow fiber ultrafiltration membrane filtering device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been completely dissolved to obtain a clarified intermediate wine 5; and the grape seeds are ground into the mulberry fruit by a grinder. into fine powder, and then use a volatile liquid nitrogen stream to collide and crush it into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the ultrafine grape seed particles into the intermediate wine 5 in a small-mouthed cylindrical special container and stir evenly for soaking. Fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an overfilling circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and place it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 5. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, and obtain a clarified intermediate wine 6; then use a grinder to grind the blueberry fruit into fine jam, and use a volatile liquid nitrogen stream to The blueberry ultrafine particle paste is crushed into particles with a diameter of less than 15 microns, and the nitrogen gas after collision is recovered for subsequent reuse. The blueberry ultrafine particle paste is quickly mixed into the intermediate wine 6 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is filled with nitrogen at the same time, and the cover is placed for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the blueberry fruit are fully dissolved into the intermediate wine 6. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the blueberry particles have been completely dissolved to obtain a clarified intermediate wine 7; finally, a grinder is used to grind the marigold. into a fine paste, and then use a volatile liquid nitrogen flow to collide and crush it into an ultrafine particle paste with a particle diameter of less than 15 microns, and recover the collision nitrogen for subsequent reuse, and quickly mix the marigold ultrafine particle paste into the intermediate wine 7 in a small-mouthed cylindrical special container, stir it evenly for soaking, and try to fill the miscible wine to the small part of the shoulder of the container, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an overfilling circular plastic film to perfectly block the air, and add an outer cover with a sealing inner pad. At the same time, fill the cover with nitrogen, and place it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 7. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved, and obtain a clarified semi-finished wine;Then add auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the blueberry particles are soaked can be carried out in a nitrogen-sealed operating table; finally, after tasting, the winery bartender selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine, and corrects the unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine, and fills the finished health wine with a small dark wine bottle for one person near the bottle mouth, fills the bottle mouth with nitrogen, and seals the bottle cap, packages, prints the shelf life date, and ships;

[0056] This wine is the highest-level plant natural biological antioxidant nutrition-enhanced health wine for middle-aged and elderly people that takes vision care into consideration. It fully realizes the intermediate goal originally designed and planned by the present invention. Regular drinking can efficiently remove active oxygen and free radicals, and significantly prevent and improve various geriatric diseases: prevent arteriosclerosis, thrombosis, coronary heart disease, cerebral stroke, enhance immunity and strengthen the body, significantly prevent aging, prevent cancer formation and metastasis, inhibit lipid peroxidation, lipofuscin, age spots, beautify the skin, lower blood sugar and benefit diabetes, inhibit gastrointestinal ulcers, and especially protect eyesight, prevent and improve age-related retinal arteriosclerosis and macular and lens degeneration. It is suitable for middle-aged and elderly knowledgeable and successful people with high requirements for quality of life, and is used as a plant natural biological antioxidant nutrition-enhanced health wine, which is promoted and sold to middle-aged and elderly knowledgeable and successful people with affluent lives; its effect on vision care is better than any Chinese medicine soaked medicinal wine, and its effect on improving the quality of life of middle-aged and elderly people and delaying aging is better than any top-level liquor and precious wine.

[0057] Example 15: The improved raw material enhanced antioxidant free radical elimination wine as described in the above invention content is characterized in that: 100 parts of newly brewed red wine are taken as base wine, and the main plant raw materials are selected from: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 5-25 parts of orange inner skins, 3-15 parts of fresh marigolds, and 4-20 parts of fresh mulberries. The raw materials are cleaned and air-dried, and the raw apples with skins and cores are first ground into whole apple puree by a grinder, and the whole apple puree is squeezed and filtered through a filter screen with an aperture of 30-100 microns, and the unfiltered part is repeated Grind and filter to make the filtered jam into ultrafine jam, quickly mix the apple ultrafine jam into the base wine in a small-mouthed cylindrical special container and stir evenly for soaking, fill the miscible wine to the small part of the shoulder of the container as much as possible, place a loose-fitting circular floating cover on the liquid surface to block the air, add an outer cover and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples can be fully dissolved into the base wine. After the soaking is completed, use a hollow fiber ultrafiltration plate-type filter device to filter out the waste residue after the raw apple particles have dissolved the biological antioxidant nutrients, and obtain a clarified intermediate wine 1. The apple waste residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then use a grinder The pine bark is ground into fine powder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a stream of volatile liquid nitrogen. The ultrafine pine bark particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container, and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark can be fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the pine bark particles have dissolved all the biological antioxidant nutrients, and a clarified intermediate wine 2 is obtained; then the ground The orange peel is ground into peel paste by a machine, and then crushed into ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine particle paste of the orange peel is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the orange peel are fully dissolved into the intermediate wine 2. After the soaking is completed, the hollow fiber ultrafiltration membrane filtering device is used to filter out the waste residue after the orange peel particles have completely dissolved the biological antioxidant nutrients, so as to obtain clarified intermediate wine 3;Subsequently, the grape skins are ground into a peel jam using a grinder, and then crushed into an ultrafine particle jam with a particle diameter of less than 15 microns using a volatile liquid nitrogen flow. The ultrafine grape skin particle jam is quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for infusion. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the infusion to be fully completed, so that the biological antioxidant nutrients contained in the grape skins can be fully dissolved into the intermediate wine 3. After the infusion is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape skin particles have dissolved all the biological antioxidant nutrients to obtain clarified intermediate wine 4; the mulberry fruit is then ground into a jam using a grinder, and volatile liquid nitrogen is used to filter out the waste residue after the biological antioxidant nutrients in the grape skin particles have been fully dissolved to obtain clarified intermediate wine 4. The mulberry fruit ultrafine particle paste is quickly mixed into the intermediate wine 4 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 4. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been completely dissolved to obtain a clarified intermediate wine 5; the grape seeds are then ground into fine powder with a grinder and evaporated with liquid nitrogen. The flow collision crushes into ultrafine particles with a particle diameter of less than 15 microns, and the ultrafine grape seed particles are quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 5. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved the biological antioxidant nutrients, and a clarified intermediate wine 6 is obtained; finally, the marigold is ground into a fine paste with a grinder and evaporated with a stream of liquid nitrogen. The collision is crushed into ultrafine particles with a particle diameter of less than 15 microns, and the collision nitrogen is recovered for subsequent reuse. The ultrafine particles of marigold are quickly mixed into the intermediate wine 6 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is placed for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 6. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved to obtain a clarified semi-finished wine;Then add auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the marigold particles are soaked can be carried out in a nitrogen-sealed operating table; finally, after tasting, the wine factory's bartender technician selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine, and corrects the unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine, and fills the finished health wine with a small dark wine bottle for one person near the bottle mouth, fills the bottle mouth with nitrogen, and seals the bottle cap, packages, prints the shelf life date, and ships;

[0058] This wine is the highest-grade health wine for middle-aged and elderly people, which is a nutrition-enhanced health wine with natural plant biological antioxidants. It fully realizes the intermediate goal originally designed and planned by the present invention. Regular drinking can effectively eliminate active oxygen and free radicals, significantly prevent diseases, enhance immunity, strengthen the body, and prevent aging. It can protect the eyes and prevent the deterioration of vision in the elderly, inhibit lipid peroxidation, protect blood vessels, prevent lipofuscin and age spots, nourish the skin, lower blood sugar and benefit diabetes, and inhibit gastrointestinal ulcers. It is suitable for middle-aged and elderly people who pursue a high quality of life, and can be used as a nutrition-enhanced health wine with natural plant biological antioxidants. It can be promoted and sold to middle-aged and elderly people with affluent lives, and can be drunk instead of top-grade beer, top-grade liquor, and high-end ordinary wine. It will reduce the incidence of various diseases in the middle and elderly, improve the quality of health, and extend the average life expectancy.

[0059] Example 16: The improved raw material enhanced antioxidant free radical elimination wine as described in the previous invention is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 5-25 parts of orange peels, and 3-15 parts of fresh marigolds;

[0060] The raw materials are cleaned and dried separately, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The mixed wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles and the biological antioxidants that have been completely dissolved The waste residue after the nutrients are removed is the clarified intermediate wine 1, and the apple waste residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then the pine bark is ground into fine powder with a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with a loose fit is placed on the liquid surface to block the air, and the outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane is used to filter out the dissolved pine bark particles. After exhausting the biological antioxidant nutrients, the waste residue is obtained to obtain clarified intermediate wine 2; then the orange peel is ground into peel paste by a grinder, and is crushed into ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine particle paste of the orange peel is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the orange peel are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the orange peel particles that have been completely dissolved in the biological antioxidant nutrients. The spent residues are removed to obtain a clarified intermediate wine 3; the grape skins are then ground into a peel paste using a grinder, and then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine particle paste of the grape skins is quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skins are fully dissolved into the intermediate wine 3. After the soaking is completed, the spent residues after the biological antioxidant nutrients in the grape skin particles have been completely dissolved are filtered out using a hollow fiber ultrafiltration membrane filtration device to obtain a clarified intermediate wine 4;Then, use a grinder to grind the grape seeds into fine powder, and use a volatile liquid nitrogen flow to collide and crush them into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the ultrafine grape seed particles into the middle wine 4 in a small-mouthed cylindrical special container and stir them evenly for soaking. Try to fill the small part of the container shoulder with miscible wine. Place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an interference circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds can be fully dissolved into the middle wine 4. After the soaking is completed, use a hollow fiber The ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved all the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; finally, the marigold is ground into a fine paste with a grinder, and is crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for immersion, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is attached to the circular cover to perfectly block the air, and a sealed Seal the outer cover of the inner pad and fill the cover with nitrogen at the same time, and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold can be fully dissolved into the intermediate wine 5. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the marigold particles have completely dissolved the biological antioxidant nutrients to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 parts of soluble selenium, stir to make them fully dissolved, and try to keep the whole process of soaking and adding auxiliary materials as smooth as possible. To reduce the contact with air, the process after the marigold particles are dissolved can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender will taste the wine and select appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the main plant raw materials are dissolved and the auxiliary materials are added is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. The finished health wine is filled into a small dark wine bottle for one person near the bottle mouth, and nitrogen is filled into the bottle mouth. At the same time, the bottle cap is sealed, packaged, and the shelf life is printed before shipment;

[0061] This wine is a complete health wine for middle-aged and elderly people with nutrition enhanced by natural biological antioxidants from plants. It has basically achieved the intermediate goal originally designed and planned by the present invention. Regular drinking can effectively eliminate free radicals, significantly prevent diseases and aging, inhibit lipid peroxidation, protect blood vessels, inhibit gastrointestinal ulcers, and prevent vision deterioration in the elderly. It is suitable for middle-aged and elderly people and can be used as a health wine with nutrition enhanced by natural biological antioxidants from plants. It is promoted and sold to the majority of middle-aged and elderly people, and can be consumed instead of top-grade beer, high-end liquor, and high-end ordinary wine. It will significantly reduce the incidence of diseases in the middle-aged and elderly and extend the average life expectancy.

[0062] Example 17: The improved raw material enhanced antioxidant free radical elimination wine as described in the previous invention content is characterized by: taking 100 parts of newly brewed red wine as the base wine, the main plant raw materials are: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, and 3-15 parts of fresh marigolds; the raw materials are cleaned and air-dried, the pine barks are first ground into fine powder with a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a stream of volatile liquid nitrogen, and the pine bark ultrafine particles are quickly mixed into the base wine in a small-mouthed cylindrical special container and stirred. The mixture is evenly dissolved, and the mixed wine is filled to the small part of the shoulder of the container as much as possible. A round floating cover with a loose fit is placed on the liquid surface to block the air. The outer cover is added and placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the pine bark particles have dissolved the biological antioxidant nutrients, and a clarified intermediate wine 1 is obtained; the grape skin is then ground into a fruit skin paste with a grinder, and a volatile liquid nitrogen gas flow is used to collide and crush it into an ultrafine particle paste with a particle diameter of less than 15 microns, and the grape skin ultrafine particle paste is quickly mixed with Put the intermediate wine 1 into a small-mouthed cylindrical special container and stir it evenly for soaking. Fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface to block the air, add an outer cover and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin can be fully dissolved into the intermediate wine 1. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the grape skin particles that have dissolved the biological antioxidant nutrients, and the waste residue to obtain the clarified intermediate wine 2; then use a grinder to grind the grape seeds into fine powder, and use a volatile liquid nitrogen flow to collide and crush them into particles with a diameter of less than 15 microns. Ultrafine particles, quickly add grape seed ultrafine particles into the intermediate wine 2 in a small-mouthed cylindrical special container and stir evenly for soaking, fill the container with mixed wine to the small part of the shoulder as much as possible, place a loose-fitting circular floating cover on the liquid surface, cover the circular cover with an overfilling circular plastic film to perfectly block the air, and add an outer cover with a sealed inner pad for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 2. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, and obtain clarified intermediate wine 3;Finally, the marigold is ground into a fine paste using a grinder, and then pulverized into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved to obtain a clarified semi-finished wine; then add Auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the marigold particles are soaked can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen, and seal the bottle cap at the same time, package, print the shelf life date, and ship out;

[0063] This wine is the simplest and most affordable natural biological antioxidant nutrition-enhanced health wine for middle-aged and elderly people. It has achieved the primary goal of the original design and planning of the invention in the lowest simplification. Regular drinking can effectively eliminate free radicals, significantly prevent diseases and aging, and prevent elderly vision degeneration. It is suitable for middle-aged and elderly people as a plant natural biological antioxidant nutrition-enhanced health wine. It is promoted and sold to the majority of middle-aged and elderly people, and can be consumed instead of top-grade beer, high-end liquor and ordinary wine. It will significantly reduce the incidence of middle-aged and elderly diseases and extend the average life expectancy.

Claims

1. A class of wines with improved raw materials, enhanced antioxidants and free radical elimination, and simplified production methods, whose common characteristics are: The present invention improves and enhances the field of raw material optimization, and has the following original core technical features, which are described as follows: The present invention further refines and improves the raw materials of the previous patents, and selects 9 recommended plant main raw materials and 4 auxiliary materials, focusing on enhancing the antioxidant effect while also taking into account the low price and easy availability of raw materials. Their names, feed amounts, technical requirements for quality when selecting materials, antioxidant substances contained, an overview of antioxidant effect, physiological functions in the body, and health care and medical effects are briefly described as follows: 2-10 parts of dark purple grape seeds - fresh grape seeds that have not participated in the fermentation of grape juice after being squeezed for winemaking. Its outstanding features are: only dark purple grape seeds are selected, rich in proanthocyanidins with a polymerization degree of less than 4, and do not contain red grape seeds and seeds of other light-colored grapes; 5-25 parts of dark purple-blue grape skins - fresh grape skins that have not participated in the fermentation of grape juice after being squeezed for winemaking. Its outstanding characteristics are: Only grape skins with a darker purple-blue color are selected, and red grape skins and other light-colored grape skins are not included; 6-30 parts of fresh pine bark - pine bark of Pinus tabulaeformis, Larch and Masson pine, with the following prominent features: only 20-30 years old, dark brown-red with deep cracks, fresh bark within 48 hours of felling, excluding other ages and other bark segments; 15 to 60 portions of unripe raw apples - for picking unripe raw apples and collecting wind-fallen apples, the outstanding feature of which is that only unripe raw apples and wind-fallen apples are selected, and apple peel residues and ripe apples are not included; 5-25 parts of orange peel - sweet orange peel or grapefruit peel and the thin peel covering the fruit capsule inside the fruit, with the prominent feature that only sweet orange peel or grapefruit peel is used, and the peels of other varieties of orange, tangerine, mandarin orange and lemon fruits that have been used in previous patents are not included. The outermost bitter peel of all the outer peels must be removed, leaving only the inner white peel and the thin peel covering the fruit capsule; 3-15 portions of fresh marigolds - freshly picked flowers of the blooming marigold, the outstanding feature of which is that only freshly picked flowers of the marigold are selected, and chemically purified lutein and lutein ester are not contained; 4-20 portions of fresh purple-black mulberry fruits - ripe fruit ears of the mulberry plant of the Moraceae family, the darker the purple color, the closer to black, the better, and its outstanding feature is: only fresh purple-black mulberry fruits are selected, and bilberry fruits are not included; Fresh blueberry fruits produced in the north are rated 4-20th grade. They are ripe fresh fruits of perennial small shrub blueberries. Their outstanding characteristics are: the most precious Nordic blueberry variety is called bilberry, which has better antioxidant content than the original American variety due to the cold period of its growing environment. It has been introduced to Canada and the northernmost part of the United States. 4-20 servings of fresh bilberry fruit - ripe fresh fruit of the European variety of bilberry, which has been used as an eye health product in Europe since 1965; The auxiliary materials are: 0.3 to 1 part of sodium D-isoascorbate, i.e. sodium isoascorbate, Potassium gluconate, potassium citrate - 0.1 to 0.2 parts of soluble potassium, depending on the actual situation. Selenomethionine - 0.00001 to 0.00002 parts of soluble selenium, Sugar, honey, sweetener, citric acid, malic acid, wine flavoring - seasonings are appropriate and can be selected according to seasoning needs; The common characteristics of each specific sub-product of plant natural biological antioxidant nutrition-enhanced health wine are: they are all made from newly brewed red wine as the base wine, and are made from the above 9 kinds of plant main raw materials to add nutrition enhancement, and are combined with appropriate auxiliary materials to adjust the taste. Notes on special text symbols and terms appearing in this article: (1) The amount of each raw material used and the range of its usage shall be expressed in parts by weight, referred to as "parts"; (2) Important raw material names and technical terms are clearly marked in Song font without boldface. General descriptions in the text are all in Kai font to distinguish them. Emphasized sentences are marked in boldface to highlight important words and phrases.

2. The improved raw material enhanced antioxidant free radical elimination wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds and 5-25 parts of dark purple blue grape skins; The raw materials are cleaned and dried separately. First, the grape skin is ground into grape skin paste with a grinder, and then crushed into ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine particle paste of grape skin is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin can be fully dissolved. After the dissolution is completed, the hollow fiber ultrafiltration membrane filter device is used to filter out the grape skin particles and the waste residue after the biological antioxidant nutrients have been dissolved to obtain the clarified intermediate wine; the grape seeds are then ground into fine powder with a grinder, and the volatile liquid nitrogen flow is used to collide and crush them into ultrafine particles with a particle diameter of less than 15 microns. The ultrafine grape seed particles are quickly mixed into the intermediate wine in a small-mouthed cylindrical special container and stirred evenly for dissolution. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting round floating cover and a round floating cover are placed on the liquid surface. The lid is covered with a round plastic film to perfectly block the air, and the outer lid with a sealed inner pad is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds can be fully dissolved into the intermediate wine. After the soaking is completed, a hollow fiber ultrafiltration membrane filter device is used to filter out the grape seed particles that have completely dissolved the biological antioxidant nutrients, and the waste residue is obtained to obtain a clarified semi-finished wine; then add the auxiliary material: 0.3 to 1 part of sodium D-isoascorbate, stir to make it fully dissolved, and the whole process of soaking and adding auxiliary materials is as smooth as possible. The wine factory's bartenders taste the wine and select appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine by the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. The finished health wine is filled into a small dark wine bottle for one person near the bottle mouth, leaving as little air as possible in the bottle, and the bottle cap is sealed, packaged, and the expiration date is printed before shipment. This wine is the simplest and cheapest health wine that fully utilizes grape raw material resources. It has only taken the first two steps of the original design and planning of the present invention. It can only be promoted and sold as the simplest and cheapest health wine made from all grape resources. It has a certain ability to eliminate free radicals and prevent diseases. It is much better for national health than drinking ordinary beer and low-end liquor, and is also better than ordinary wine.

3. The improved raw material enhanced antioxidant free radical elimination wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds, 5-25 parts of dark purple blue grape skins, and 6-30 parts of fresh pine bark; The raw materials are cleaned and dried separately, and the pine bark is first ground into fine powder by a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine pine bark particles are quickly mixed into the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the pine bark particles have been dissolved, and a clarified intermediate wine 1 is obtained; and then the grinder is used. The grape skin is ground into a fruit skin paste, which is then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine grape skin particle paste is quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape skin particles have dissolved the biological antioxidant nutrients, so as to obtain a clarified intermediate wine 2; the grape seeds are then ground into fine powder by a grinder, and the volatile liquid nitrogen is used. The airflow collides and crushes into ultrafine particles with a particle diameter of less than 15 microns. The ultrafine grape seed particles are quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved the biological antioxidant nutrients to obtain a clarified semi-finished wine; then add auxiliary materials: D-isoascorbic acid 0.3-1 part of sodium, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, and minimize contact with air during the whole process of soaking and adding auxiliary materials; finally, the wine factory's bartender tastes it, and according to the taste and the company's technical requirements for the taste design of health wine, the seasonings in the auxiliary materials are selected according to local conditions, and the unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine, and the finished health wine is filled into a small dark wine bottle for one person near the bottle mouth, so that as little air as possible is retained in the bottle, the bottle cap is sealed, packaged, and the expiration date is printed before shipment; This wine is the simplest and cheapest biological antioxidant health wine. It has only taken the first three steps of the original design and planning of the invention. It can only be sold as the simplest and cheapest biological antioxidant health wine. It has the ability to eliminate free radicals and prevent diseases. It is much better for public health than drinking ordinary beer and low-end liquor, and much better than ordinary wine.

4. The improved raw material enhanced antioxidant free radical elimination wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, and 15-60 parts of unripe raw apples; The raw materials are cleaned and air-dried, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed into the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the basic wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the waste residue after the raw apple particles have dissolved the biological antioxidant nutrients, and a clarified intermediate wine is obtained.

1. The apple residue scraped from the filter plate can be squeezed out to recover the intermediate wine 1; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air, and the outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the residue after the pine bark particles have dissolved the biological antioxidant nutrients, and the clarified intermediate wine 2 is obtained; and the grapes are then ground into the wine by a grinder. The grape skin is ground into a grape skin paste, which is then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The grape skin ultrafine particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape skin particles have dissolved the biological antioxidant nutrients, so as to obtain clarified intermediate wine 3; the grape seeds are then ground into fine powder with a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. Fine particles, quickly add grape seed ultrafine particles into the middle wine 3 in a small-mouthed cylindrical special container and stir evenly for soaking, fill the container with mixed wine as much as possible to the small part of the shoulder, place a loose-fitting circular floating cover on the liquid surface, cover the circular cover with an overfilling circular plastic film to perfectly block the air, and add an outer cover with a sealed inner pad for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the middle wine 3. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the grape seed particles have dissolved the biological antioxidant nutrients to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of sodium D-isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 portions, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials; finally, the wine factory's bartender tastes it, and according to the taste and the company's technical requirements for the taste design of health wine, choose appropriate seasonings in the auxiliary materials according to local conditions, correct the unpleasant aftertaste brought into the wine after the main plant raw materials are soaked and the auxiliary materials are added, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine, and use a small dark wine bottle for 1 person to fill the finished health wine near the bottle mouth, so that as little air as possible is left in the bottle, seal the bottle cap, package, print the expiration date and ship out;. This wine is the cheapest and most basic biological antioxidant nutritional health wine, which has most fundamentally achieved the primary goal of the original design and planning of the invention. Regular drinking can eliminate free radicals, prevent diseases and anti-aging. It is suitable for sale as a popular economical biological antioxidant nutritional health wine, and for popularization and promotion in society to replace high-end beer, mid-range liquor and ordinary wine for drinking. It will greatly reduce the incidence of disease and medical expenses, and improve the health level of the people.

5. The improved raw material enhanced antioxidant free radical elimination wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, and 5-25 parts of orange rinds; The raw materials are cleaned and dried separately, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The mixed wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles and the dissolved biological antioxidants The waste residue after the nutrients are removed is the clarified intermediate wine 1, and the apple waste residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then the pine bark is ground into fine powder with a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with a loose fit is placed on the liquid surface to block the air, and the outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane is used to filter out the dissolved pine bark particles. The waste residue after the biological antioxidant nutrients are extracted is a clarified intermediate wine 2; then the orange peel is ground into peel paste by a grinder, and is crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine particle paste of the orange peel is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the orange peel are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the dissolved biological antioxidant nutrients in the orange peel particles. The grape skins are ground into a fruit skin paste by a grinding machine, and then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine particle paste of the grape skins is quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skins are fully dissolved into the intermediate wine 3. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the grape skin particles. The biological antioxidant nutrients have been dissolved and the spent residues are obtained to obtain a clarified intermediate wine 4;The grape seeds are then ground into fine powder using a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape seed particles are quickly mixed into the intermediate wine 4 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 4. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, so as to obtain a clarified semi-finished wine; and then add Auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, and minimize contact with air during the whole process of soaking and adding auxiliary materials; finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine, and corrects the unpleasant aftertaste brought into the wine after the main plant raw materials are soaked and the auxiliary materials are added, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine, and fills the finished health wine with a small dark wine bottle for one person near the bottle mouth, leaving as little air as possible in the bottle, seals the bottle cap, packages, prints the expiration date, and ships; This wine is an affordable, basic natural biological antioxidant nutritional health wine, which basically achieves the primary goal of the original design and planning of the invention. Regular drinking can eliminate free radicals, significantly prevent diseases and anti-aging, and is suitable for middle-aged and middle-aged people as a standard natural biological antioxidant nutritional health wine. It can be promoted, popularized and sold in society, replacing top-grade beer, high-end liquor and high-end ordinary wine for drinking, which will significantly reduce the incidence of the general public and extend the average life expectancy of the people.

6. The improved raw material enhanced antioxidant free radical eliminating wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, and 3-15 parts of fresh marigolds; The raw materials are cleaned and dried separately, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed into the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The mixed wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and the outer cover is added for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the dissolved biological antioxidant nutrients of the raw apple particles The waste residue is used to obtain clarified intermediate wine 1, and the apple waste residue scraped from the filter plate can be squeezed out to recover the intermediate wine 1; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with a loose fit is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the dissolved biological antioxidant nutrients in the pine bark particles. The spent residue after the ingredients are obtained to obtain clarified intermediate wine 2; the grape skins are then ground into grape skin paste by a grinder, and crushed into ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the grape skin ultrafine particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the spent residue after the biological antioxidant nutrients in the grape skin particles have been dissolved, and a clarified intermediate wine 3 is obtained; and The grape seeds are ground into fine powder by a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape seed particles are quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 3. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 4 is obtained;Finally, the marigold is ground into a fine paste using a grinder, and then pulverized into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the nitrogen gas that has been collided is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 4 in a small-mouthed cylindrical special container, and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 4. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved to obtain a clarified semi-finished wine; then add Auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the marigold particles are soaked can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen, and seal the bottle cap at the same time, package, print the shelf life date, and ship out; This wine is an affordable and popular natural biological antioxidant nutrition-enhanced health wine for middle-aged and elderly people. It has achieved the primary goal of the original design and planning of the invention well. Regular drinking can effectively eliminate free radicals, significantly prevent diseases and aging, and prevent the deterioration of elderly eyesight. It is suitable for middle-aged and elderly people as a plant natural biological antioxidant nutrition-enhanced health wine. It is promoted and sold to the majority of middle-aged and elderly people, and can be consumed instead of top-grade beer, high-end liquor, and high-end ordinary wine. It will significantly reduce the incidence of middle-aged and elderly diseases, prolong the average life expectancy, and protect the elderly's eyesight and prevent deterioration.

7. The improved raw material enhanced antioxidant free radical eliminating wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 3-15 parts of fresh marigolds, and 4-20 parts of fresh mulberry fruits; The raw materials are cleaned and dried separately, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and the outer cover is added for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the basic wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles and the dissolved biological antioxidant nutrients. The apple residue scraped from the filter plate can be squeezed out to recover the intermediate wine 1; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine pine bark particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the dissolved biological antioxidant nutrients in the pine bark particles. The spent residue is the clarified intermediate wine 2; the grape skins are then ground into a peel paste using a grinder, which is then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns using a stream of volatile liquid nitrogen; the ultrafine particle paste of the grape skins is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for dissolution, the miscible wine is filled to the small part of the shoulder of the container as much as possible, a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the dissolution to be fully completed, so that the biological antioxidant nutrients contained in the grape skins are fully dissolved into the intermediate wine 2. After the dissolution is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the spent residue after the biological antioxidant nutrients in the grape skin particles have been dissolved, so as to obtain a clarified intermediate wine 3; and then The grinder grinds the mulberry fruit into jam, and uses a volatile liquid nitrogen flow to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns. The ultrafine mulberry fruit paste is quickly mixed into the intermediate wine 3 in a small-mouth cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtering device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been dissolved, and a clarified intermediate wine 4 is obtained;Then, use a grinder to grind the grape seeds into fine powder, and use a volatile liquid nitrogen flow to collide and crush them into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the ultrafine grape seed particles into the middle wine 4 in a small-mouthed cylindrical special container and stir them evenly for soaking. Try to fill the small part of the container shoulder with miscible wine. Place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an interference circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds can be fully dissolved into the middle wine 4. After the soaking is completed, use a hollow fiber The ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved all the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; finally, the marigold is ground into a fine paste with a grinder, and is crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for immersion, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is attached to the circular cover to perfectly block the air, and a sealed Seal the outer cover of the inner pad and fill the cover with nitrogen at the same time, and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold can be fully dissolved into the intermediate wine 5. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the marigold particles have completely dissolved the biological antioxidant nutrients to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 parts of soluble selenium, stir to make them fully dissolved, and try to keep the whole process of soaking and adding auxiliary materials as smooth as possible. To reduce the contact with air, the process after the marigold particles are dissolved can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender will taste the wine and select appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the main plant raw materials are dissolved and the auxiliary materials are added is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. The finished health wine is filled into a small dark wine bottle for one person near the bottle mouth, and nitrogen is filled into the bottle mouth. At the same time, the bottle cap is sealed, packaged, and the shelf life is printed before shipment; This wine is a fortified plant natural biological antioxidant nutrition-enhanced health wine for middle-aged and elderly people, which basically achieves the intermediate goal of the original design and planning of the invention. Regular drinking can better eliminate active oxygen and free radicals, significantly prevent diseases, enhance immunity, strengthen and prevent aging, protect the eyes and prevent vision degeneration in the elderly, prevent lipofuscin age spots, nourish the skin and beautify the skin, lower blood sugar and benefit diabetes. It is suitable for middle-aged and elderly people who pursue quality of life, and is used as a plant natural biological antioxidant nutrition-enhanced health wine. It can be promoted and sold to middle-aged and elderly people with affluent lives, and replaced with top-grade beer, top-grade liquor and high-end ordinary wine for drinking, which will reduce the incidence of various middle-aged and elderly diseases, improve health quality and extend average life expectancy.

8. The improved raw material enhanced antioxidant free radical eliminating wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 3-15 parts of fresh marigolds, and 4-20 parts of fresh blueberries; The raw materials are cleaned and dried separately, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and the outer cover is added for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the basic wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles and the dissolved biological antioxidant nutrients. The apple residue scraped from the filter plate can be squeezed out to recover the intermediate wine 1; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the dissolved biological antioxidant nutrients in the pine bark particles. The spent residue after separation is used to obtain clarified intermediate wine 2; the grape skins are then ground into a peel paste by a grinder, which is then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the ultrafine grape skin particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skins can be fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the spent residue after the biological antioxidant nutrients in the grape skin particles have been dissolved, so as to obtain clarified intermediate wine 3; and then The grape seeds are ground into fine powder by a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape seed particles are quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. The outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 3. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 4 is obtained;Then use a grinder to grind the blueberry fruit into fine jam, and use a volatile liquid nitrogen flow to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns. Recover the collided nitrogen for subsequent reuse, and quickly mix the blueberry ultrafine particle jam into a small-mouthed cylindrical special container with 4 wine in the middle to mix evenly for soaking, and try to fill the miscible wine to the small part of the shoulder of the container, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an overfilling circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and fill the cover with nitrogen at the same time. Leave it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the blueberry fruit can be fully absorbed. The blueberry particles are then divided and dissolved into the intermediate wine 4. After the soaking is completed, the hollow fiber ultrafiltration membrane is used to filter out the waste residue after the blueberry particles have dissolved all the biological antioxidant nutrients to obtain the clarified intermediate wine 5. Finally, the marigold is ground into a fine paste with a grinder, and is crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The collision nitrogen is recovered and reused later, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an interference round cover is attached to the circular cover. The plastic film is used to completely block the air, and the outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold can be fully dissolved into the intermediate wine 5. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the marigold particles have completely dissolved the biological antioxidant nutrients to obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 parts of soluble selenium, stir to make them fully dissolved, soak and add Minimize the contact of auxiliary materials with air during the whole process, and the process after the blueberry particles are soaked can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender will taste the wine and select appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. Correct the unpleasant aftertaste brought into the wine after the main plant raw materials are soaked and the auxiliary materials are added, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen, and seal the bottle cap, package, print the shelf life date, and ship out; This wine is a high-grade plant natural biological antioxidant nutrition-enhanced health wine for middle-aged and elderly people, which has achieved the intermediate goal originally designed and planned by the present invention. Regular drinking can effectively remove active oxygen and free radicals, and significantly prevent and improve various geriatric diseases: prevent thrombosis, coronary heart disease, cerebral stroke, enhance immunity and strengthen the body, significantly prevent aging, prevent cancer formation and metastasis, and prevent lipid peroxidation. It is especially good for protecting eyesight, preventing and improving age-related retinal arteriosclerosis and macular and lens degeneration. It is suitable for middle-aged and elderly knowledgeable and successful people with high requirements for quality of life, and is used as a plant natural biological antioxidant nutrition-enhanced health wine. It is promoted and sold to middle-aged and elderly knowledgeable and successful people with affluent lives, and can be consumed instead of top-grade beer, top-grade liquor, and high-end ordinary wine. It will reduce the incidence of various middle-aged and elderly diseases, especially the degeneration of vision in the middle-aged and elderly, improve the quality of life and extend the average life expectancy.

9. The improved raw material enhanced antioxidant free radical eliminating wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 3-15 parts of fresh marigolds, 4-20 parts of fresh mulberries, 4-20 parts of fresh blueberries, and 4-20 parts of fresh bilberries; The raw materials are cleaned and air-dried, and the pine bark is first ground into fine powder by a grinder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine pine bark particles are quickly mixed into the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner pine fit is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the base wine. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the pine bark particles have been dissolved, so as to obtain a clarified intermediate wine 1; then the grinder is used to filter the pine bark particles. The crusher grinds the grape skin into a fruit skin jam, which is then crushed into an ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape skin particle jam is quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air. The outer cover is added and left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skin are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape skin particles have dissolved the biological antioxidant nutrients to obtain clarified intermediate wine 2; then the mulberry fruit is ground into jam by a grinder, and then the mulberry fruit is ground into jam by a grinder. The volatile liquid nitrogen flow collides and crushes into ultrafine particle paste with a particle diameter of less than 15 microns, and the mulberry ultrafine particle paste is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been dissolved, and a clarified intermediate wine 3 is obtained; and then a grinder is used to grind The grape seeds are ground into fine powder, and then crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow. The ultrafine grape seed particles are quickly mixed into the intermediate wine 3 in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtering device is used to filter out the waste residue after the grape seed particles have completely dissolved the biological antioxidant nutrients, so as to obtain clarified intermediate wine 4;Use a grinder to grind the bilberry fruit into fine jam, and use a volatile liquid nitrogen flow to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns, recover the collided nitrogen for subsequent reuse, quickly mix the ultrafine particle jam of the bilberry fruit into the intermediate wine 4 in a small-mouthed cylindrical special container, stir evenly for soaking, fill the miscible wine to the small part of the shoulder of the container as much as possible, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an excess circular plastic film to perfectly block the air, add an outer cover with a sealed inner pad, and fill the cover with nitrogen at the same time, and leave it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the bilberry fruit can be fully dissolved into the intermediate wine 4. After the soaking is completed, use a hollow fiber ultrafiltration membrane The filter device is used to filter out the waste residue after the bilberry fruit particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; the blueberry fruit is then ground into fine jam with a grinder, and then crushed into ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle jam of the blueberry fruit is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is attached to the circular cover to perfectly block the air, and an outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to complete the soaking, so that the blueberry fruit is fully soaked. The biological antioxidant nutrients contained in it are fully dissolved into the intermediate wine 5. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the blueberry fruit particles have completely dissolved the biological antioxidant nutrients, so as to obtain a clarified intermediate wine 6; finally, the marigold is ground into a fine paste with a grinder, and is crushed into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 6 in a small-mouthed cylindrical special container, and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is attached to the circular cover to perfectly block the air, and a Seal the outer cover of the inner pad and fill the cover with nitrogen at the same time, and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 6. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the marigold particles have completely dissolved the biological antioxidant nutrients, and obtain a clarified semi-finished wine; then add auxiliary materials: 0.3 to 1 part of D-sodium isoascorbate, 0.1 to 0.2 parts of soluble potassium, and 0.00001 to 0.00002 parts of soluble selenium, stir to make them fully dissolved, and minimize contact with air during the whole process of soaking and adding auxiliary materials. The process after the soaking of the bilberry particles can be carried out in a nitrogen-sealed operating table;Finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine by the dissolution of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. The finished health wine is filled into a small dark wine bottle for one person, and nitrogen is filled into the bottle mouth. At the same time, the bottle cap is sealed, packaged, and the expiration date is printed before shipment; This wine is a top-grade plant-based natural biological antioxidant nutrition-enhanced health wine for eye care, which fully realizes the original design and planning of vision care goals of the invention. Regular drinking can effectively remove active oxygen and free radicals in the body, especially in the eyeball, and effectively prevent various diseases caused by oxidation: prevent thrombosis, coronary heart disease, cerebral stroke, enhance immunity, strengthen the body and replenish energy, prevent cancer formation, prevent lipid peroxidation, lower blood sugar and prevent diabetes. It is especially perfect for eye care: promote the regeneration of rhodopsin on the retina, enhance the ability to adapt to brightness changes, promote the resynthesis of rhodopsin in the dark, improve low-brightness vision at night, and reduce vision. It can relieve visual fatigue, prevent and improve retinal arteriosclerosis and oxidation in the macula and lens. It is suitable for young and middle-aged professionals who have high requirements for fine resolution of eyes under special light - for example: night flight pilots, space station researchers, computer operators, product fine quality inspectors, chromatographic resolution and color quality assessors, observers in snowy environments or at night and at long distances..., professionals who have high requirements for occupation and vision quality, and as an eye-care plant natural biological antioxidant nutrition-enhanced health wine, it is promoted and sold to professionals in special occupations and those pursuing high-quality vision; its effect on vision care cannot be compared with any Chinese medicine-soaked medicinal wine.

10. The improved raw material enhanced antioxidant free radical eliminating wine as claimed in claim 1, characterized in that: Take 100 parts of newly brewed red wine as the base wine, and select the following plant main raw materials: 2-10 parts of purple grape seeds, 5-25 parts of dark purple grape skins, 6-30 parts of fresh pine barks, 15-60 parts of unripe raw apples, 3-15 parts of fresh marigolds, 4-20 parts of fresh mulberries, 4-20 parts of fresh blueberries, and 4-20 parts of fresh bilberries; The raw materials are cleaned and air-dried, and the raw apples with skin and core are first ground into whole apple fine paste with a grinder, and the whole apple fine paste is squeezed and filtered with a 30-100 micron pore size filter. The unfiltered part is repeatedly ground and filtered to make the filtered jam into superfine paste, and the superfine apple paste is quickly mixed with the base wine in a small-mouthed cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface to block the air, and the outer cover is added for 24-72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the raw apples are fully dissolved into the basic wine. After the soaking is completed, a hollow fiber ultrafiltration plate filter device is used to filter out the raw apple particles that have been completely dissolved. The apple residue scraped from the filter plate can be squeezed out of the intermediate wine 1 for recovery; then the pine bark is ground into fine powder by a grinder, and crushed into ultrafine particles with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the pine bark ultrafine particles are quickly mixed into the intermediate wine 1 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a circular floating cover with an inner loose fit is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the pine bark are fully dissolved into the intermediate wine 1. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the biological antioxidant nutrients that have been completely dissolved in the pine bark particles. The spent residue is used to obtain clarified intermediate wine 2; the grape skins are then ground into a peel paste using a grinder, which is then crushed into an ultrafine particle paste with a particle diameter of less than 15 microns using a stream of volatile liquid nitrogen; the ultrafine particle paste of the grape skins is quickly mixed into the intermediate wine 2 in a small-mouthed cylindrical special container and stirred evenly for soaking, the miscible wine is filled to the small part of the shoulder of the container as much as possible, a loose-fitting circular floating cover is placed on the liquid surface to block the air, and an outer cover is added for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape skins are fully dissolved into the intermediate wine 2. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the spent residue after the biological antioxidant nutrients in the grape skin particles have been completely dissolved, to obtain clarified intermediate wine 3; then The grinder grinds the mulberry fruit into jam, and uses a volatile liquid nitrogen flow to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns. The ultrafine mulberry fruit paste is quickly mixed into the intermediate wine 3 in a small-mouth cylindrical special container and stirred evenly for soaking. The miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface. A circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealed inner pad is placed for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the mulberry fruit are fully dissolved into the intermediate wine 3. After the soaking is completed, a hollow fiber ultrafiltration membrane filtering device is used to filter out the waste residue after the biological antioxidant nutrients in the mulberry fruit particles have been completely dissolved, and a clarified intermediate wine 4 is obtained;Then use a grinder to grind the grape seeds into fine powder, and use a volatile liquid nitrogen flow to collide and crush them into ultrafine particles with a particle diameter of less than 15 microns. Quickly mix the ultrafine grape seed particles into the middle wine 4 in a small-mouthed cylindrical special container and stir evenly for soaking. Fill the small part of the shoulder of the container with miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface, and cover the circular cover with an overfilling circular plastic film to perfectly block the air. Add an outer cover with a sealed inner pad and leave it for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the grape seeds can be fully dissolved into the middle wine 4. After the soaking is completed, use the middle wine 4. The hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the grape seed particles have dissolved all the biological antioxidant nutrients, and the clarified intermediate wine 5 is obtained; the bilberry fruit is then ground into fine jam with a grinder, and crushed into ultrafine particle jam with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle jam of the bilberry fruit is quickly mixed into the intermediate wine 5 in a small-mouthed cylindrical special container, and stirred evenly for immersion, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and an overfilled circular plastic film is pasted on the circular cover to perfectly block the air The outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to allow the soaking to be fully completed, so that the biological antioxidant nutrients contained in the bilberry fruit are fully dissolved into the intermediate wine 5. After the soaking is completed, the hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the bilberry fruit particles have completely dissolved the biological antioxidant nutrients, and the clarified intermediate wine 6 is obtained; the blueberry fruit is then ground into fine jam with a grinder, and the volatile liquid nitrogen flow is used to collide and crush it into ultrafine particle jam with a particle diameter of less than 15 microns, and the collision nitrogen is recovered for subsequent reuse, and the blueberry ultrafine particle jam is quickly mixed with Put the intermediate wine 6 into a small-mouthed cylindrical special container and stir it evenly for soaking. Fill the small part of the shoulder of the container with the miscible wine as much as possible, place a loose-fitting circular floating cover on the liquid surface, cover the circular cover with an overfilling circular plastic film to perfectly block the air, add an outer cover with a sealing inner pad, and fill the cover with nitrogen at the same time. Leave it for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the blueberry fruit can be fully dissolved into the intermediate wine 6. After the soaking is completed, use a hollow fiber ultrafiltration membrane filtration device to filter out the waste residue after the blueberry fruit particles have completely dissolved the biological antioxidant nutrients, and obtain clarified intermediate wine 7;Finally, the marigold is ground into a fine paste by a grinder, and then pulverized into an ultrafine particle paste with a particle diameter of less than 15 microns by collision with a volatile liquid nitrogen flow, and the collision nitrogen is recovered for subsequent reuse, and the ultrafine particle paste of marigold is quickly mixed into the intermediate wine 7 in a small-mouthed cylindrical special container and stirred evenly for soaking, and the miscible wine is filled to the small part of the shoulder of the container as much as possible, and a loose-fitting circular floating cover is placed on the liquid surface, and a circular plastic film is pasted on the circular cover to perfectly block the air. An outer cover with a sealing inner pad is filled with nitrogen at the same time, and the cover is left for 24 to 72 hours to fully complete the soaking, so that the biological antioxidant nutrients contained in the marigold are fully dissolved into the intermediate wine 7. After the soaking is completed, a hollow fiber ultrafiltration membrane filtration device is used to filter out the waste residue after the biological antioxidant nutrients in the marigold particles have been completely dissolved to obtain a clarified semi-finished wine; then add Auxiliary materials: 0.3-1 part of sodium D-isoascorbate, 0.1-0.2 part of soluble potassium, 0.00001-0.00002 part of soluble selenium, stir to fully dissolve, minimize contact with air during the whole process of soaking and adding auxiliary materials, and the process after the soaking of European blueberry fruit particles can be carried out in a nitrogen-sealed operating table; finally, the wine factory's bartender tastes the wine and selects appropriate seasonings from the auxiliary materials according to the taste and the company's technical requirements for the taste design of health wine. The unpleasant aftertaste brought into the wine after the soaking of the main plant raw materials and the addition of auxiliary materials is corrected, so that the taste and flavor of the finished wine meet the company's technical requirements for the taste design of health wine. Use a small dark wine bottle for one person to fill the finished health wine near the bottle mouth, fill the bottle mouth with nitrogen and seal the bottle cap at the same time, package, print the shelf life date and ship out; This wine is a top-grade wine specially made for eye and vision care, and is also the most advanced plant-based natural biological antioxidant nutrition-enhanced health wine for the middle-aged and elderly. It achieves the advanced goal originally designed and planned by the present invention. Regular drinking can effectively remove active oxygen and free radicals in the body, especially in the eyeball, and significantly prevent and improve various diseases caused by oxidation, and various geriatric diseases: prevent thrombosis, arteriosclerosis, coronary heart disease, cerebral stroke, enhance immunity, strengthen the body, significantly delay aging, prevent cancer formation and metastasis, prevent lipofuscin, chloasma, beautify the skin, lower blood sugar, and benefit diabetes. It is especially perfect for eye care: promotes the regeneration of rhodopsin and erythrocytes on the retina, enhances the ability to adapt to brightness changes, promotes the resynthesis of rhodopsin in the dark, improves low-brightness vision at night, reduces visual fatigue, prevents and improves growth It can treat age-related retinal arteriosclerosis, macula and intracrystalline oxidation. It is suitable for middle-aged and post-professionals who have high requirements for fine resolution of the eyes under special light - for example: night flight pilots, space station researchers, computer operators, product fine quality inspectors, chromatographic resolution and color quality assessors, observers in snowy environments or at night and at long distances..., senior professionals and middle-aged and elderly people who have high requirements for their occupation and vision quality. It is used as an eye care and anti-aging type, plant natural biological antioxidant nutrition-enhanced health wine, and is promoted and sold to special professions, successful people who pursue high-quality vision, and middle-aged and elderly people; its effect on vision care is unmatched by any Chinese medicine-immersed medicinal wine, and its effect on improving the quality of life of middle-aged and elderly people is unmatched by any top-grade liquor and precious wine.

11. Independent claim for production process. The present invention simplifies the production process and has four major original core technical features, which are described as follows: ① The three high-cost extraction processes of carbon dioxide and ethanol mixed solvent supercritical extraction, reverse osmosis membrane dialysis separation of different components, and reduced pressure boiling method to obtain crystalline powder used in the first generation patent are omitted, and the volatile liquid nitrogen gas flow collision method is still retained to crush the raw materials into ultrafine particles with a particle diameter of less than 15 microns, so that the natural biological antioxidant components contained in the raw materials are easier to dissolve and extract; the improved immersion extraction process specially designed for this product is then used, which directly uses wine, that is, ethanol water dilution as the extraction solvent. The immersion process is different from the ordinary immersion method and is specially improved. Please see ② to ④ below. The hollow fiber ultrafiltration membrane filtration device is used to filter out the raw material particles and residues after the biological antioxidant components in the immersion mixed wine are completely dissolved. This process can greatly reduce the production cost and is conducive to the popularization of plant natural biological antioxidant nutrition-enhanced health wine; the only regret is that it is difficult to separate the complex components dissolved from the plant raw materials, which may affect the taste of the product wine, but it can be improved through a variety of subsequent process methods with rich practical experience, and the bartender can use auxiliary materials to adjust the taste of the product wine to make up for it; ② When multiple plant main raw materials need to be dissolved and extracted at the same time, it is inevitable that some of the biological antioxidant nutritional active ingredients that have been dissolved in the wine will adhere to the raw material particles. In particular, pine bark particles are porous and inevitably adhere to more nutritional active ingredients. In the subsequent filtering and removal of the raw material particle residue after the biological antioxidant components are completely dissolved in the mixed wine, the nutritional active ingredients adhered to the raw material particle residue are difficult to recover and are discarded together with the residue. The amount of raw material particles used varies, and the resulting raw material particle residue varies greatly. The nutritional active ingredients adhered to various raw material particle residues and discarded also vary greatly. Moreover, the prices of various plant main raw materials vary greatly. Isn't it a waste if the nutritional active ingredients of the precious plant main raw materials with a small amount of input are dissolved in the wine and adhere to the cheap raw material particle residue with a large amount of input and are discarded together? In order to improve the resource utilization rate, it is necessary to improve the common soaking method. The present invention specially selects the soaking and extraction process in batches: "the raw apple with the largest feeding amount and the cheapest price is ground and passed through a fine filter with a pore size of 30 to 100 microns, and the liquid nitrogen collision-free is soaked and extracted in the first place, and the waste residue is filtered out; the pine bark particles with a large feeding amount and multiple pores are smashed and extracted in the second place, and the waste residue is filtered out; the orange inner peel particles with a large feeding amount and the cheap price are smashed and extracted in the third place, and the waste residue is filtered out; the grape skin particles with a large feeding amount and the cheap price are smashed and extracted in the fourth place, and the waste residue is filtered out. The residue, the moderate amount of the expensive mulberry fruit crushed particles is ranked 5th, the soaking extraction is completed and the residue is filtered out, the small amount of the cheap grape seed crushed particles is ranked 6th, the soaking extraction is completed and the residue is filtered out, the medium amount of the expensive bilberry fruit crushed particles is ranked 7th, the soaking extraction is completed and the residue is filtered out, the medium amount of the expensive blueberry fresh fruit crushed particles is ranked 8th, the soaking extraction is completed and the residue is filtered out, and the small amount of the expensive marigold crushed particles is ranked 9th, the soaking extraction is completed and the residue is filtered out. In this order, soaking can improve the utilization rate of the effective ingredients in the main plant raw materials compared with the ordinary soaking method. ③Natural biological antioxidant nutrition-enhanced health wine is more easily oxidized by oxygen in the air than traditional wine, which makes the rich effective ingredients of biological antioxidants in health wine ineffective due to oxidation. Therefore, during processing and storage, the time and opportunity of contact with air oxygen should be minimized; the innovative special processes of the present invention include: "From the moment when the volatile liquid nitrogen airflow collision method collides the raw materials into ultra-fine particles, the subsequent production process is compactly and quickly processed to the whole process of product packaging, minimizing the time and opportunity of contact with air: the raw material ultra-fine particles are mixed into the base wine for the soaking and extraction process, and the container is innovatively selected from a small-mouthed cylindrical special container with a small upper shoulder contraction to retain the original shape of the container. The mixed wine slurry is placed for soaking and extraction. The miscible wine is filled as much as possible to the narrow part of the shoulder of the container to reduce the area of ​​the miscible wine liquid surface contacting the air. A round floating cover with a slightly smaller diameter than the inner diameter of the shoulder of the container and a loose fit is placed on the liquid surface. A round plastic film with a larger diameter and an interference fit is pasted on the round cover to perfectly block the air. Every effort is made to block the direct contact between the miscible wine slurry and the air. The container mouth is specially equipped with an outer cover with a sealing inner pad. During the soaking process of the expensive raw materials, nitrogen is filled into the outer cover to completely isolate the air. The liquid nitrogen flow is collided with the process, and the volatilized nitrogen is collected and reused. It is not suitable to use large bottles for factory packaging. A 100ml~500ml dark-colored small wine bottle for one person that can be drunk once should be selected. The wine is filled near the bottle mouth, leaving less air in the bottle. High-grade expensive health wine is filled with nitrogen and then the bottle cap is sealed; D-sodium isoascorbate, a fresh-keeping auxiliary ingredient that can absorb residual oxygen, is added to the wine. ④ Among the abundant components of natural biological antioxidants, the lower the degree of polymerization and the lower the molecular weight of the antioxidant, the easier it is to enter the important tissues such as the retina and the lens through the smallest blood vessels in the body to remove active oxygen and free radicals and prevent the oxidation and degeneration of various substances constituting the cells, so it is more precious; during the circulation and storage of health wine, the low degree of polymerization and small molecular weight antioxidants will slowly polymerize into antioxidants with higher degree of polymerization and larger molecular weight, which makes it difficult for them to enter the cells through the smallest blood vessels, resulting in reduced antioxidant efficacy of health wine; therefore, in addition to advocating low-temperature storage and slowing down the polymerization rate of dissolved oligomeric components in the wine as much as possible, the natural biological antioxidant nutrition-enhanced health wine should also establish a shelf life system. The present invention advocates drinking the newly processed natural biological antioxidant nutrition-enhanced health wine with a short shelf life.