Brewing method for enhancing aroma and color of white spirit by taking flowers, fruits, grains and like as raw materials

Abstract

The invention relates to the technical field of wine brewing methods, in particular to a wine brewing method for enhancing aroma and color of white spirit by taking flowers, fruits, grains and the like as raw materials. Comprising the following specific steps: S1, selecting and treating raw materials: selecting fresh flower and fruit raw materials and grain raw materials which are free from plant diseases and insect pests and moderate in maturity; the picked flowers, fruits and grains are cleaned, and impurities and dust on the surfaces of the flowers, fruits and grains are removed; s2, fermenting: fermenting flowers and fruits and fermenting grains; s3, distillation: carrying out flower and fruit distillation and grain distillation; s4, blending and ageing; and S5, bottling and storing. The invention provides the brewing method for enhancing aroma and color of the white spirit by taking flowers, fruits, grains and the like as raw materials, and through fine raw material selection and treatment, optimized fermentation and distillation processes and scientific blending and ageing guidance, the quality and flavor of the white spirit are effectively improved, and more diversified and high-quality white spirit choices are provided for consumers.

Description

Technical Field

[0001] The invention relates to the technical field of wine making methods, in particular to a wine making method for adding flavor and color to liquor by using flowers, fruits, grains and the like as raw materials. Background Art

[0002] The traditional method of brewing liquor mainly uses grain as raw material and is made through processes such as fermentation and distillation. However, as consumers' requirements for liquor quality and flavor continue to increase, traditional brewing methods can no longer meet market demand. In order to enrich the taste and aroma of liquor, many winemakers have begun to try to add raw materials such as flowers and fruits during the brewing process. However, these attempts often lack systematic brewing technology and scientific proportions, resulting in unstable quality and flavor of liquor, and it is difficult to form unique product characteristics.

[0003] Most of the existing methods for brewing flower and fruit liquor have the following problems: First, the selection and processing of flower and fruit raw materials are not fine enough, resulting in insufficient flower and fruit aroma in the liquor or too single aroma; second, the fermentation and distillation processes are not optimized enough, resulting in low efficiency in extracting aroma components in the liquor and easy loss; third, there is a lack of scientific guidance in the blending and aging process, resulting in the difficulty in achieving the best taste and flavor of the liquor. Therefore, there is an urgent need for a method of brewing liquor with unique flavor and color using flower and fruit grains as raw materials through scientific proportions and fine processes. Summary of the invention

[0004] The present invention provides a wine-making method for adding flavor and color to liquor by using flowers, fruits, grains and the like as raw materials. Through careful selection and processing of raw materials, optimized fermentation and distillation processes, and scientific blending and aging guidance, the quality and flavor of liquor are effectively improved, providing consumers with more diversified and high-quality liquor choices.

[0005] The technical solution adopted by the present invention is: a wine-making method for adding flavor and color to liquor using flowers, fruits, grains, etc. as raw materials, comprising the following specific steps:

[0006] S1: Raw material selection and processing: Select fresh, pest-free, moderately mature flower, fruit and grain raw materials; wash the picked flowers, fruits and grains to remove impurities and dust on the surface;

[0007] S2: Fermentation: It is divided into flower and fruit fermentation and grain fermentation. Flower and fruit fermentation is to put the processed flower and fruit raw materials into a fermentation container, add an appropriate amount of white wine or rice wine for soaking and fermentation; grain fermentation is to mix the processed grain raw materials, add water and wine yeast, and ferment;

[0008] S3: Distillation: It is divided into flower and fruit distillation and grain distillation. Flower and fruit distillation is to distill the soaked and fermented flower and fruit wine to extract the aroma components in the flowers and fruits; grain distillation is to distill the fermented grain mash to extract alcohol and aroma components;

[0009] S4: Blending and aging: The grain liquor and fruit liquor obtained by distillation are blended in a certain proportion to obtain liquor with unique flavor and color; at the same time, honey and rock sugar can be added to adjust the taste and flavor of the liquor; the blended liquor needs to be aged to make it more mellow and fragrant; during the aging process, the ingredients in the liquor will undergo a series of chemical reactions and physical changes, making the flavor and color of the liquor gradually stable; the aging time is 1-10 years;

[0010] S5: Bottling and preservation: Aged liquor needs to be bottled and stored in a cool, dry, ventilated place to avoid direct sunlight and high temperature. At the same time, the sealing and quality of the liquor also need to be checked regularly to ensure its long-term storage stability.

[0011] As a further solution of the present invention: the flower and fruit raw materials are specifically as follows: rose, osmanthus, peach blossom, lychee, apple, grape; the grain raw materials are specifically as follows: glutinous rice, sorghum, wheat, corn, rice.

[0012] As a further solution of the present invention: the flower and fruit raw materials need to be processed as follows:

[0013] Remove the stem: Use a knife to remove the stem; for some fruits, make sure to remove it cleanly while avoiding damaging other parts of the fruit;

[0014] Pitting: For small fruits, use a pitter; for large fruits, use a knife to cut along the edge of the pit and then remove the pit; avoid damaging the flesh of the fruit when removing the pit;

[0015] Slicing: Use a knife to slice the flowers and fruits along a certain thickness; the thickness of the slices should be 2-5MM;

[0016] Food materials need to be crushed:

[0017] Crushing: Use a crusher, grinder or mixer to crush the raw materials; the crushed particle size is 80-100 mesh.

[0018] As a further solution of the present invention: the specific steps of the flower and fruit fermentation are as follows:

[0019] S1: Selection and preparation of fermentation containers: Use sealed glass bottles, ceramic jars or stainless steel containers; before fermentation, the containers need to be thoroughly cleaned and disinfected;

[0020] S2: Fermentation process: put the processed flower and fruit raw materials into the fermentation container, add an appropriate amount of white wine or rice wine for soaking; the temperature in the initial fermentation stage is controlled between 20-28℃; the container needs to be checked regularly to ensure the sealing; the flower and fruit fermentation time is 8-10 days; stir it after 3-4 days of fermentation, and avoid destroying the structure of the grain during stirring;

[0021] The fermentation temperature is 20-28℃.

[0022] As a further solution of the present invention: the specific steps of the grain fermentation are as follows:

[0023] S1: Ingredients and koji: Mix the crushed grains with water, the water should cover the grains; then add the koji;

[0024] S2: Selection and preparation of fermentation containers: Use sealed glass bottles, ceramic jars or stainless steel containers; before fermentation, the containers need to be thoroughly cleaned and disinfected;

[0025] S3: Fermentation process: put the mixed grains into a fermentation container and seal it for fermentation; the temperature in the initial fermentation stage is controlled between 25-30℃; in the main fermentation stage, starch is gradually converted into sugar, and sugar is converted into alcohol and carbon dioxide; after the main fermentation, it enters the post-fermentation stage, and the temperature in this stage is controlled between 20-25℃. During the post-fermentation process, a series of complex chemical reactions will occur in the components of the wine; the grain fermentation time is 30-50 days; stir it after 20-30 days of fermentation, and avoid destroying the structure of the grain when stirring.

[0026] As a further solution of the present invention: the specific steps of the flower and fruit distillation are as follows:

[0027] S1: Preparation before distillation: Before distillation, the flower and fruit fermentation liquid needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent fermentation liquid; cooling water also needs to be prepared to condense steam during the distillation process;

[0028] S2: Distillation process: pour the filtered flower and fruit fermentation liquid into the distiller and heat it to boiling state; as the fermentation liquid is heated, steam is gradually generated and rises to the condensation section of the distiller; after the steam enters the condensation section, it contacts with cooling water and quickly condenses into liquid; the condensed liquid flows into the collection container through the conduit; the distillation is divided into the initial distillation section, the middle distillation section, and the tail distillation section, and the temperatures are controlled between 70-90℃, 90-110℃, and 110-130℃ respectively.

[0029] As a further solution of the present invention: the specific steps of grain distillation are as follows:

[0030] S1: Preparation before distillation: Before distillation, the fermented grain mash needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent mash; cooling water also needs to be prepared to condense steam during the distillation process;

[0031] S2: Distillation process: Pour the filtered grain mash into the distiller and heat it to boiling state; as the mash is heated, steam is gradually generated and rises to the condensation section of the distiller; after the steam enters the condensation section, it comes into contact with cooling water and quickly condenses into liquid; the condensed liquid flows into the collection container through a conduit; the distillation is divided into the initial distillation section, the middle distillation section, and the tail distillation section, and their temperatures are controlled between 60-80℃, 80-95℃, and 95-110℃ respectively.

[0032] As a further solution of the present invention: the specific steps of the blending and aging are as follows:

[0033] S1: Mixing: Pour the grain liquor and the fruit liquor into a mixing container in a ratio of 1:1.5 and mix them thoroughly; use a stirrer to stir during the mixing process to ensure that the two liquors are fully blended;

[0034] S2: Adjust the taste: according to the taste after mixing, add honey and rock sugar, the ratio of honey, rock sugar to the mixed liquor is 0.2:0.1:1, to adjust the sweetness and taste of the liquor;

[0035] S3: Post-blending treatment: After blending, the blended liquor needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent liquor; then the subsequent aging treatment can be carried out;

[0036] S4: Aging: The blended liquor needs to be aged. Choose ceramic jars or wooden barrels for aging. The aging temperature is between 15-20℃; the humidity range is 60-70%; keep ventilation.

[0037] Beneficial effects of the present invention:

[0038] 1. Fine selection and processing of raw materials: The present invention selects fresh, pest-free, moderately mature flower and fruit raw materials and grain raw materials, and performs fine cleaning and processing, effectively removing impurities and dust on the surface of the raw materials, thereby improving the purity and aroma content of the liquor. At the same time, the flower and fruit raw materials are processed by removing the stems, cores, and slices, which increases the contact area between the flowers and fruits and the liquor, and improves the aroma extraction efficiency.

[0039] 2. Optimization of fermentation and distillation process: The present invention adopts the method of fermenting and distilling flowers, fruits and grains separately. By controlling the fermentation temperature and time, as well as the distillation temperature and segmented collection, the aroma components in flowers, fruits and grains are effectively extracted and the loss of aroma components is avoided. At the same time, by optimizing the fermentation and distillation process, the alcohol content and aroma concentration of the liquor are increased, so that the liquor has a richer flavor and color.

[0040] 3. Scientific guidance for blending and aging: In the blending process, the present invention mixes grain liquor and fruit liquor in a certain proportion according to their characteristics, and adds condiments such as honey and rock sugar to adjust the taste and flavor of the liquor. At the same time, during the aging process, containers such as pottery jars or wooden barrels are selected, and the aging temperature, humidity and ventilation conditions are controlled, so that the ingredients in the liquor undergo a series of chemical reactions and physical changes, further improving the quality and flavor of the liquor. Through short-term, medium-term and long-term aging, liquors with different tastes and flavors can be obtained respectively to meet the diverse needs of consumers. DETAILED DESCRIPTION

[0041] The present invention will be further described below.

[0042] A winemaking method for adding flavor and color to liquor using flowers, fruits, grains, etc. as raw materials, comprising the following specific steps:

[0043] S1: Raw material selection and processing: Select fresh, pest-free, moderately mature flower, fruit and grain raw materials. Wash the picked flowers, fruits and grains to remove impurities and dust on the surface.

[0044] The flower and fruit raw materials are as follows: rose, osmanthus, peach blossom, lychee, apple, grape, and the grain raw materials are as follows: glutinous rice, sorghum, wheat, corn, rice. These raw materials not only contain rich aroma components, but also provide rich color and taste for liquor.

[0045] Flower and fruit raw materials need to be processed as follows:

[0046] Remove the stem: Use a knife to remove the stem. For some fruits, make sure to remove it cleanly while avoiding damaging other parts of the fruit;

[0047] Pitting: For small fruits, such as cherries, use a pitter; for larger fruits, such as apples or pears, use a knife to cut along the edge of the pit and then remove the pit; avoid damaging the flesh of the fruit when pitting.

[0048] Slicing: Use a knife to slice the fruit along a certain thickness. The thickness of the slice is 2-5MM.

[0049] Removing the stems and cores can help reduce impurities and improve the purity of liquor. Slicing can also increase the contact area between flowers and fruits and liquor, improving the efficiency of aroma extraction.

[0050] Food materials need to be crushed:

[0051] Crushing: Use a crusher, grinder or mixer to crush the raw materials. The crushed particle size is 80-100 mesh.

[0052] It helps to fully release starch and sugars during the fermentation process. The more pulverized the grain raw materials are, the easier it is for their starch and sugars to react with the enzymes in the koji to produce alcohol and aroma components. At the same time, pulverization can also increase the contact area between the grain raw materials and the liquor, improving the fermentation efficiency.

[0053] S2: Fermentation: It is divided into flower and fruit fermentation and grain fermentation. Flower and fruit fermentation is to put the processed flower and fruit raw materials into a fermentation container, add an appropriate amount of white wine or rice wine for soaking and fermentation; grain fermentation is to mix the processed grain raw materials, add water and wine yeast, and ferment;

[0054] The specific steps of flower and fruit fermentation are as follows:

[0055] S1: Selection and preparation of fermentation containers: Use sealed glass bottles, ceramic jars or stainless steel containers. Before fermentation, the container needs to be thoroughly cleaned and disinfected to ensure the hygienic and safe fermentation environment.

[0056] S2: Fermentation process: Put the processed flower and fruit raw materials into the fermentation container, and add an appropriate amount of white wine or rice wine for soaking. It should be noted here that the amount of wine should be able to completely cover the flower and fruit raw materials to ensure that they are fully soaked. The temperature in the initial fermentation stage is controlled between 20-28℃. This temperature range is conducive to the activity of yeast and promotes the dissolution and transformation of aroma components in flowers and fruits. The container needs to be checked regularly and ensured to be sealed. During the fermentation process, the container needs to be kept sealed to prevent the entry of bacteria in the air and to prevent alcohol from volatilizing. The fermentation time of flowers and fruits is 8-10 days. Stir it after 3-4 days of fermentation, and avoid destroying the structure of the grain when stirring.

[0057] Initial stage (1-3 days): Yeast multiplies rapidly, sugar begins to convert into alcohol, and aroma is gradually released.

[0058] Middle stage (4-7 days): The fermentation speed tends to stabilize, the aroma components continue to dissolve, and the taste of the wine gradually becomes richer.

[0059] Late stage (8 days and more): Fermentation gradually slows down, the aroma components are basically dissolved, and the flavor of the wine tends to mature.

[0060] The fermentation temperature is 20-28℃.

[0061] Under the appropriate temperature and sealed environment, yeast begins to work, converting the sugar in the flowers and fruits into alcohol and carbon dioxide. This process not only produces alcohol, but also releases rich aroma components. As fermentation proceeds, the aroma components in the flowers and fruits gradually dissolve into the wine, giving the wine a unique flavor.

[0062] The specific steps of grain fermentation are as follows:

[0063] S1: Ingredients and mixing: Mix the crushed grain with water, and the water should cover the grain. Then add the koji, which contains yeast and other microorganisms, which can promote the conversion of starch into sugar and then into alcohol.

[0064] S2: Selection and preparation of fermentation containers: Use sealed glass bottles, ceramic jars or stainless steel containers. Before fermentation, the containers need to be thoroughly cleaned and disinfected to ensure the hygienic and safe fermentation environment.

[0065] S3: Fermentation process: Put the batched grain into the fermentation container and seal it for fermentation. The temperature in the initial fermentation stage is controlled between 25-30℃, which is conducive to the activity of yeast. During the fermentation process, it is necessary to pay close attention to temperature changes and adjust them in time. Too high temperature will accelerate the metabolism of yeast, which may lead to too fast fermentation and affect the taste of the wine; too low temperature will inhibit the activity of yeast and prolong the fermentation time. During the fermentation process, the container needs to be kept sealed to prevent the entry of bacteria in the air and to prevent alcohol from volatilizing. In the main fermentation stage, starch is gradually converted into sugar, and sugar is converted into alcohol and carbon dioxide. After the main fermentation is over, it enters the post-fermentation stage. The temperature in this stage is controlled between 20-25℃. During the post-fermentation process, the components in the wine will undergo a series of complex chemical reactions, making the flavor of the wine more mellow. The fermentation time of grain is 30-50 days. Stir it after 20-30 days of fermentation, and avoid destroying the structure of the grain when stirring.

[0066] S3: Distillation: It is divided into flower and fruit distillation and grain distillation; flower and fruit distillation is to distill the soaked and fermented flower and fruit wine to extract the aroma components of the flowers and fruits; grain distillation is to distill the fermented grain mash to extract alcohol and aroma components.

[0067] The specific steps of flower and fruit distillation are as follows:

[0068] S1: Preparation before distillation: Before distillation, the flower and fruit fermentation liquid needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent fermentation liquid. Cooling water also needs to be prepared to condense steam during the distillation process;

[0069] S2: Distillation process: Pour the filtered flower and fruit fermentation liquid into the distiller and heat it to boiling. The temperature needs to be controlled during the heating process to avoid excessive temperature causing the aroma components to volatilize too quickly. As the fermentation liquid is heated, steam is gradually generated and rises to the condensation section of the distiller. In this process, the aroma components in the flowers and fruits will rise with the steam. After the steam enters the condensation section, it comes into contact with the cooling water and quickly condenses into liquid. During the condensation process, the flow and temperature of the cooling water need to be controlled to ensure that the steam can be fully condensed. The condensed liquid flows into the collection container through the conduit. The liquid needs to be collected in stages during the distillation process in order to separate components with different boiling points. The distillation is divided into the initial distillation section, the middle distillation section, and the tail distillation section, and the temperatures are controlled between 70-90°C, 90-110°C, and 110-130°C, respectively;

[0070] Initial distillation stage (lower temperature): This stage mainly extracts low-boiling point aroma components in flowers and fruits, such as esters, aldehydes, etc.

[0071] Middle distillation section (medium temperature): This stage extracts medium-boiling point aroma components from flowers and fruits, such as alcohols, ketones, etc.

[0072] Final distillation section (higher temperature): This stage extracts high-boiling point aroma components from flowers and fruits, such as phenols and terpenes.

[0073] The specific steps of grain distillation are as follows:

[0074] S1: Preparation before distillation: Before distillation, the fermented grain mash needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent mash. Cooling water also needs to be prepared to condense steam during the distillation process;

[0075] S2: Distillation process: Pour the filtered grain mash into the distiller and heat it to boiling. The temperature needs to be controlled during the heating process to avoid excessive temperature causing the alcohol to volatilize too quickly. As the mash is heated, steam is gradually generated and rises to the condensation section of the distiller. In this process, alcohol and other aroma components will rise with the steam. After the steam enters the condensation section, it comes into contact with the cooling water and quickly condenses into liquid. During the condensation process, the flow rate and temperature of the cooling water need to be controlled to ensure that the steam can be fully condensed. The condensed liquid flows into the collection container through a conduit. The liquid needs to be collected in stages during the distillation process in order to separate components with different boiling points. The distillation is divided into the initial distillation section, the middle distillation section, and the tail distillation section, and the temperatures are controlled between 60-80°C, 80-95°C, and 95-110°C, respectively;

[0076] Initial distillation stage (lower temperature): This stage mainly extracts low-boiling point components in the mash, such as methanol, acetaldehyde, etc.

[0077] Middle distillation stage (medium temperature): This stage extracts the main alcohol components in the mash, such as ethanol.

[0078] Tail distillation section (higher temperature): This stage extracts high-boiling point components in the mash, such as higher alcohols, esters, etc.

[0079] S4: Blending and aging: The grain liquor and fruit liquor obtained by distillation are blended in a certain proportion to obtain liquor with unique flavor and color. At the same time, honey and rock sugar can be added to adjust the taste and flavor of the liquor. The blended liquor needs to be aged to make it taste mellower and more fragrant. During the aging process, the ingredients in the liquor will undergo a series of chemical reactions and physical changes, which will gradually stabilize the flavor and color of the liquor. The aging time is 1-10 years.

[0080] The specific steps of blending and aging are as follows:

[0081] S1: Mixing: Pour grain liquor and fruit liquor into the mixing container at a ratio of 1:1.5 and mix thoroughly. Use a stirrer to stir during the mixing process to ensure that the two liquors are fully blended.

[0082] S2: Adjust the taste: Add honey and rock sugar according to the taste after mixing. The ratio of honey, rock sugar to the mixed liquor is 0.2:0.1:1 to adjust the sweetness and taste of the liquor.

[0083] S3: Post-blending treatment: After blending, the blended liquor needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent liquor. Then, the subsequent aging treatment can be carried out.

[0084] S4: Aging: The blended liquor needs to be aged. Choose ceramic pots or wooden barrels for aging. The ceramic pots have good air permeability and adsorption, which can make the liquor moderately contact with oxygen in the air and promote chemical reactions. Oak barrels can give the liquor a unique woody aroma, and its tiny pores allow oxygen to penetrate slowly, which is conducive to the maturation of the wine. The aging temperature is between 15-20℃. Too high a temperature will accelerate the chemical reaction and may cause the liquor to age too quickly; too low a temperature will slow down the reaction and affect the aging effect. The humidity range is 60-70%. Too high a humidity may cause the container to mold or the liquor to deteriorate; too low a humidity may cause the wooden barrel to dry and crack. Keeping the air ventilated helps keep the air fresh and prevent odors from invading.

[0085] Short-term aging (several months): can make the taste of liquor more mellow and the aroma more harmonious.

[0086] Medium- to long-term aging (1 to 3 years): can significantly enhance the complexity and layering of liquor.

[0087] Long-term aging (more than 3 years): will make the flavor of the liquor more intense and have a unique aged aroma.

[0088] S5: Bottling and storage: Aged liquor needs to be bottled for storage and sale. During the bottling process, it is necessary to select suitable bottles and sealing materials to ensure that the quality and taste of the liquor are not affected. At the same time, the name, degree, production date and other information of the liquor need to be marked on the bottle so that consumers can identify and purchase it. Bottled liquor needs to be stored in a cool, dry and ventilated place, avoiding direct sunlight and high temperature. At the same time, it is necessary to regularly check the sealing and quality of the liquor to ensure its long-term stability.

[0089] 20 volunteers were selected and allowed to taste common liquor and the liquor of the present invention of the same year.

[0090] The results are as follows:

[0091] Comparative Example fragrance Likeability Taste preference Ordinary liquor light 1 volunteer 1 volunteer Liquor of the present invention concentrated 19 volunteers 19 volunteers

[0092] It can be seen from the above data table that the liquor of the present invention is more popular with the public and has a stronger aroma.

[0093] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features thereof may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A wine-making method for adding flavor and color to liquor using flowers, fruits, grains, etc. as raw materials, characterized in that: The specific steps are as follows: S1: Raw material selection and processing: Select fresh, pest-free, moderately mature flower, fruit and grain raw materials; wash the picked flowers, fruits and grains to remove impurities and dust on the surface; S2: Fermentation: It is divided into flower and fruit fermentation and grain fermentation. Flower and fruit fermentation is to put the processed flower and fruit raw materials into a fermentation container, add an appropriate amount of white wine or rice wine for soaking and fermentation; grain fermentation is to mix the processed grain raw materials, add water and wine yeast, and ferment; S3: Distillation: It is divided into flower and fruit distillation and grain distillation. Flower and fruit distillation is to distill the soaked and fermented flower and fruit wine to extract the aroma components in the flowers and fruits; grain distillation is to distill the fermented grain mash to extract alcohol and aroma components; S4: Blending and aging: The grain liquor and fruit liquor obtained by distillation are blended in a certain proportion to obtain liquor with unique flavor and color; at the same time, honey and rock sugar can be added to adjust the taste and flavor of the liquor; the blended liquor needs to be aged to make it more mellow and fragrant; during the aging process, the ingredients in the liquor will undergo a series of chemical reactions and physical changes, making the flavor and color of the liquor gradually stable; the aging time is 1-10 years; S5: Bottling and preservation: Aged liquor needs to be bottled and stored in a cool, dry, ventilated place to avoid direct sunlight and high temperature. At the same time, the sealing and quality of the liquor also need to be checked regularly to ensure its long-term storage stability.

2. The method for brewing liquor using flowers, fruits, grains, etc. as raw materials to add flavor and color to liquor according to claim 1, characterized in that: The flower and fruit raw materials are specifically as follows: rose, osmanthus, peach blossom, lychee, apple, grape; the grain raw materials are specifically as follows: glutinous rice, sorghum, wheat, corn, rice.

3. The method for brewing liquor using flowers, fruits, grains, etc. as raw materials to add flavor and color to liquor according to claim 1, characterized in that: The flower and fruit raw materials need to be processed as follows: Remove the stem: Use a knife to remove the stem; for some fruits, make sure to remove it cleanly while avoiding damaging other parts of the fruit; Remove the core: For small fruits, use a corer; for large fruits, use a knife to cut along the edge of the core and then remove the core; avoid damaging the flesh of the fruit when removing the core; Slicing: Use a knife to slice the flowers and fruits along a certain thickness; the thickness of the slices is 2-5MM; Food materials need to be crushed: Crushing: Use a crusher, grinder or mixer to crush the raw materials; the crushed particle size is 80-100 mesh.

4. The method for brewing liquor using flowers, fruits, grains, etc. as raw materials to add flavor and color to liquor according to claim 1, characterized in that: The specific steps of the flower and fruit fermentation are as follows: S1: Selection and preparation of fermentation containers: Use sealed glass bottles, ceramic jars or stainless steel containers; before fermentation, the containers need to be thoroughly cleaned and disinfected; S2: Fermentation process: put the processed flower and fruit raw materials into the fermentation container, add an appropriate amount of white wine or rice wine for soaking; the temperature in the initial fermentation stage is controlled between 20-28℃; the container needs to be checked regularly to ensure the sealing; the flower and fruit fermentation time is 8-10 days; stir it after 3-4 days of fermentation, and avoid destroying the structure of the grain during stirring; The fermentation temperature is 20-28℃.

5. The method for brewing liquor using flowers, fruits, grains, etc. as raw materials to add flavor and color to liquor according to claim 1, characterized in that: The specific steps of the grain fermentation are as follows: S1: Ingredients and koji: Mix the crushed grains with water, the water should cover the grains; then add the koji; S2: Selection and preparation of fermentation containers: Use sealed glass bottles, ceramic jars or stainless steel containers; before fermentation, the containers need to be thoroughly cleaned and disinfected; S3: Fermentation process: put the mixed grains into a fermentation container and seal it for fermentation; the temperature in the initial fermentation stage is controlled between 25-30℃; in the main fermentation stage, starch is gradually converted into sugar, and sugar is converted into alcohol and carbon dioxide; after the main fermentation, it enters the post-fermentation stage, and the temperature in this stage is controlled between 20-25℃. During the post-fermentation process, a series of complex chemical reactions will occur in the components of the wine; the grain fermentation time is 30-50 days; stir it after 20-30 days of fermentation, and avoid destroying the structure of the grain when stirring.

6. The method for brewing liquor using flowers, fruits, grains, etc. as raw materials to add flavor and color to liquor according to claim 1, characterized in that: The specific steps of the flower and fruit distillation are as follows: S1: Preparation before distillation: Before distillation, the flower and fruit fermentation liquid needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent fermentation liquid; cooling water also needs to be prepared to condense steam during the distillation process; S2: Distillation process: pour the filtered flower and fruit fermentation liquid into the distiller and heat it to boiling state; as the fermentation liquid is heated, steam is gradually generated and rises to the condensation section of the distiller; after the steam enters the condensation section, it contacts with cooling water and quickly condenses into liquid; the condensed liquid flows into the collection container through the conduit; the distillation is divided into the initial distillation section, the middle distillation section, and the tail distillation section, and the temperatures are controlled between 70-90℃, 90-110℃, and 110-130℃ respectively.

7. The method for brewing liquor using flowers, fruits, grains, etc. as raw materials to add flavor and color to liquor according to claim 1, characterized in that: The specific steps of grain distillation are as follows: S1: Preparation before distillation: Before distillation, the fermented grain mash needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent mash; cooling water also needs to be prepared to condense steam during the distillation process; S2: Distillation process: Pour the filtered grain mash into the distiller and heat it to boiling state; as the mash is heated, steam is gradually generated and rises to the condensation section of the distiller; after the steam enters the condensation section, it comes into contact with cooling water and quickly condenses into liquid; the condensed liquid flows into the collection container through a conduit; the distillation is divided into the initial distillation section, the middle distillation section, and the tail distillation section, and their temperatures are controlled between 60-80℃, 80-95℃, and 95-110℃ respectively.

8. The method for brewing liquor using flowers, fruits, grains, etc. as raw materials to add flavor and color to liquor according to claim 1, characterized in that: The specific steps of blending and aging are as follows: S1: Mixing: Pour the grain liquor and the fruit liquor into a mixing container in a ratio of 1:1.5 and mix them thoroughly; use a stirrer to stir during the mixing process to ensure that the two liquors are fully blended; S2: Adjust the taste: according to the taste after mixing, add honey and rock sugar, the ratio of honey, rock sugar to the mixed liquor is 0.2:0.1:1, to adjust the sweetness and taste of the liquor; S3: Post-blending treatment: After blending, the blended liquor needs to be filtered and clarified to remove solid residues and impurities to obtain clear and transparent liquor; then the subsequent aging treatment can be carried out; S4: Aging: The blended liquor needs to be aged. Choose ceramic jars or wooden barrels for aging. The aging temperature is between 15-20℃; the humidity range is 60-70%; keep ventilation.