Tea wine and preparation method thereof

Abstract

The invention belongs to the technical field of food and wine fermentation, and particularly relates to tea wine and a preparation method thereof, and the tea wine comprises the following components in parts by weight: raw wine and tea cream in a volume ratio of (0.889-14): 1. The tea cream is Pu'er tea, and the original wine is white spirit. The preparation method comprises the following steps: matching original wine with tea cream according to an alcohol concentration volume ratio of a factory product, and forming clear and amber tea wine through a soaking extraction-vinasse accompanying distillation process route. The tea wine is drinking wine prepared by fermenting tea leaves as a raw material or blending the tea leaves with fermented wine, the tea wine combines the dual characteristics of the tea leaves and the wine, not only retains part of active ingredients of the tea leaves, but also integrates new substances brought by a fermentation or soaking process, and has the effects of regulating the intestinal flora structure and improving the immunity. The colonization of probiotics is promoted; and the generation of short-chain fatty acid (SCFA) is promoted.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food and liquor fermentation technology, in particular to a tea liquor prepared by compounding a solid-state pure grain natural fermentation old liquor as a base liquor in the Chinese "Baijiu Golden Triangle" production area (Luzhou, Yibin, Zunyi) and a tea paste obtained by natural fermentation and aging of Yunnan ancient tree Pu'er tea through a soaking and extraction-distillation route, and a preparation method thereof. BACKGROUND

[0002] As a cross-border fusion of tea and liquor, tea liquor has appeared in various technical routes: one type is direct liquid fermentation of tea infusion (such as CN100360654C); one type is "tea + grain" composite solid-state fermentation or distillation; and there is also a way of directly blending tea extract with liquor / white liquor (such as CN1054158C). However, the existing technology has the following shortcomings: 1. Loss of tea aroma and functional factors: high temperature and long time fermentation or rough clarification can easily lead to the loss of volatile aromatic substances and active ingredients such as tea polyphenols and theabrownin; 2. Unstable style: different batches of base liquor and tea raw materials have large differences, lack of compounding parameter window and stabilization means, and the product style is erratic; 3. Dispersed process chain: there is a lack of systematic process and key parameter limitation for compounding processes such as soaking / extraction, which makes it difficult to form a standardized solution that can be industrialized; 4. Lack of description of health effects: most patents only emphasize sensory flavor, and do not give control strategies and detection windows for potential health function indicators of tea liquor.

[0003] Therefore, it is necessary to propose a tea liquor preparation method for compounding high-quality old cellar old liquor and Pu'er tea paste, establish a replicable parameterized process chain, realize a tea liquor product with persistent fresh aroma, smooth taste, amber transparency and rich functional ingredients, and scientifically evaluate the health effects of tea liquor. SUMMARY

[0004] The purpose of the present application is to provide a tea liquor and a preparation method thereof, which combines the dual characteristics of tea and liquor, retains part of the active ingredients of tea leaves, and incorporates new substances brought by fermentation or soaking process, and has health care efficacy.

[0005] In order to achieve the above-mentioned application purposes, the present application adopts the following technical solutions: In a first aspect, the present application provides a tea liquor, which comprises the following components by weight: original brewed liquor, tea paste, the tea paste being Pu'er tea, and the original brewed liquor being Baijiu.

[0006] As an optional mode, in the tea wine mentioned above, the preparation method of the tea paste comprises the following steps: selecting Yunnan old Pu'er tea, after natural inoculation, stacking and fermentation and alcoholization treatment, hot water extraction is adopted, 90-95 ℃, 20-40 min, 1-3 times, the combined filtrate is concentrated under reduced pressure to 40-60 Brix to obtain the tea paste; then it is redissolved in 45-60 ℃ softened water to 15-25 Brix, the pH is adjusted to 6.6-7.2, and it is left to stand for 24-72 h to realize astringency removal and flavor stability.

[0007] Preferably, in the preparation method of the tea paste, hot water extraction is adopted, 95 ℃, 30 min, 2 times, the combined filtrate is concentrated under reduced pressure to 60 Brix to obtain the tea paste; then it is redissolved in 45-60 ℃ softened water to 20 Brix, the pH is adjusted to 6.6-7.2, and it is left to stand for 48 h to realize astringency removal and flavor stability.

[0008] As an optional mode, in the tea wine mentioned above, the preparation method of the original brewed wine comprises the following steps: selecting old wine, the raw material of which is glutinous red sorghum, the alcohol content is 45%-70% (v / v), the total ester is 1.0-3.5 g / L, and the wine is aged for ≥12 months before use; if necessary, it is coarsely filtered, the acidity / sweetness is adjusted, and it is brought to a stable state.

[0009] Preferably, in the preparation method of the original brewed wine, the old wine is selected, the raw material of which is glutinous red sorghum, the alcohol content is 65% (v / v), the total ester is 2.5 g / L, and the wine is aged for ≥3 years before use, and it is brought to a stable state after being coarsely filtered and the acidity / sweetness is adjusted to pH 4.2±0.1.

[0010] As an optional mode, in the tea wine mentioned above, the old wine is a white liquor produced by solid-state pure grain natural inoculation fermentation in old pits with a service age of ≥30 years in Luzhou, Yibin and Zunyi regions.

[0011] As an optional mode, in the tea wine mentioned above, the tea wine has a health care effect.

[0012] Preferably, the health care effect is to up-regulate the intestinal flora structure and promote the colonization of probiotics.

[0013] Further preferably, the health care effect is to promote the generation of short-chain fatty acids (SCFA), especially butyric acid, and has a prebiotic effect.

[0014] Further preferably, the tea wine has no obvious damaging effect on cognitive function and liver and kidney metabolism.

[0015] In a second aspect, the present application provides a method for preparing the tea wine of the first aspect described above, comprising the following steps: matching the original brewing wine with the tea paste according to the factory product alcohol concentration volume ratio, and forming the clear amber tea wine through the soaking extraction-zeichen distillation process route.

[0016] As an optional way, in the above preparation method, the soaking extraction-zeichen distillation process is used to make the target alcohol content 35%-55% (v / v), wherein, in the soaking extraction step, the old wine is mixed with the tea paste heavy solution according to the alcohol content conversion volume ratio (0.889-14):1, soaked at 18-28℃ for 12-72 h with intermittent stirring, and then the residue is removed by coarse filtration to obtain the old wine / tea paste soaking liquid; in the zeichen distillation step, the tea paste is mixed with part of the fermented wine or the tail wine of the new distillation batch according to the mass ratio 1:(3-8), sealed and placed for 24-48 h; the zeichen distillation is loaded, and the 65%-30% (v / v) wine head to wine tail fraction is collected in sections, and the 50%±3% (v / v) middle section wine is selected as the tea aroma distillation liquid; the tea aroma distillation liquid is compounded with the old wine / tea paste soaking liquid to the target alcohol content according to the volume ratio (2-8):1.

[0017] As an optional way, in the above preparation method, in the soaking extraction step, the old wine is mixed with the tea paste heavy solution according to the alcohol content conversion volume ratio 8:1, soaked at 25℃ for 48 h, and the intermittent stirring condition is 30-60 rpm, 10-20 min / 8 h.

[0018] Preferably, the intermittent stirring condition is 15 min stirring every 8 h at 50 rpm.

[0019] As an optional way, in the above preparation method, in the zeichen distillation step, the tea paste is mixed with part of the fermented wine or the tail wine of the new distillation batch according to the mass ratio 1:5, sealed and placed for 36 h; the zeichen distillation is loaded, and the 65%-30% (v / v) wine head to wine tail fraction is collected in sections, and the 50%±3% (v / v) middle section wine is selected as the tea aroma distillation liquid; the tea aroma distillation liquid is compounded with the old wine / tea paste soaking liquid to the target alcohol content of 45% (v / v) according to the volume ratio 1:5.

[0020] As an optional way, in the above preparation method, the preparation method further comprises the steps of clarification-adsorption-membrane filtration, aging and micro-oxygen aging, blending and stabilization, and finished product inspection and packaging.

[0021] Compared with the prior art, the present application has the following beneficial effects: 1) The present application uses tea leaves as raw materials to ferment or blend fermented wine to produce drinking wine, which not only has tea aroma and wine aroma, but also has the effects of tea leaves and fermented wine.

[0022] 2) The tea wine of the present application detects 78 volatile compounds, of which the highest content is 39 hydrocarbons, accounting for 50%, followed by 16 esters, accounting for 20.5%; the nine compounds with the highest content are (E)-2-decenal, 1,1-diethoxyethane, 1-pentanol, 2-octyl methacrylate, benzyl alcohol, heptadecane, ethyl palmitate, ethyl stearate, and benzylidene diacetate, etc. The above substances impart fresh green grass aroma and weak citrus aroma to the wine body, significantly enhance the natural plant flavor of tea wine, and harmoniously blend tea aroma and wine body, so that the tea wine has unique flavor characteristics of freshness and elegance; the tea wine effectively improves the abundance of intestinal probiotics. Compared with the control group (normal drinking water), the content of probiotics such as Bifidobacterium longum, Lactobacillus acidophilus, and Lactobacillus plantarum in the tea wine group is significantly increased, and the content of lactic acid bacteria is increased by 1.46% in the eighth week compared with the first week; the tea wine effectively improves the content of SCFA in the mouse intestine. Most of the short-chain fatty acids in the control group show a downward trend, and the content of most SCFAs in the mice drinking tea wine is significantly increased compared with the control group, such as the content of butyric acid is increased by 2.5 times, and the content of acetic acid is increased by 1.71 times; the water maze experiment shows that the tea wine has no effect on the learning and memory ability of mice; the liver and kidney section observation shows that the tea wine has no damage to the liver and kidney tissues; and the body weight of the tea wine group is slightly lower than that of the control group. Ligilactobacillus 、 Lactobacillus

[0023] 3) The tea wine of the present application can regulate the intestinal flora structure to a certain extent, promote the colonization of probiotics, promote the generation of SCFA (especially butyric acid), has prebiotic effect, and has no effect on cognitive function and liver and kidney metabolism. BRIEF DESCRIPTION OF DRAWINGS

[0024] Figure 1 is the flow chart of the mouse experiment of the tea wine in the embodiment of the present application; Figure 2 is the state of the mouse experiment in the embodiment of the present application; Figure 3 is the pie chart of the total compound statistics of the volatile substances of the tea wine in the embodiment of the present application; Figure 4 is the characteristic ring chart of the sensory flavor substances of the tea wine in the embodiment of the present application; Figure 5 is the content change chart of different short-chain fatty acids in the mouse intestine in the experimental period in the embodiment of the present application; Figure 6 is the comparison chart of the abundance of different microorganisms, characteristic groups and biochemical indexes of mice in different groups in the first week in the embodiment of the present application; Figure 7 is the comparison chart of the abundance of different microorganisms, characteristic groups and biochemical indexes of mice in different groups in the eighth week in the embodiment of the present application; Figure 8 ​is the LEfSe analysis diagram of the eighth week tea wine group and the control group in the embodiment of the present application; Figure 9 is the performance diagram of the mouse behavior experiment in the embodiment of the present application; Figure 10 is the weight change diagram of the mice in each group in the embodiment of the present application; Figure 11 is the liver cell slice photo (HE staining, 400x) in the embodiment of the present application, wherein, Fig. A is the tea wine group, Fig. B is the control group, and the scale is 50 μm; Figure 12 is the kidney cell slice (HE staining, 400x) in the embodiment of the present application, wherein, Fig. A is the tea wine group, Fig. B is the control group, and the scale is 50 μm. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0026] First part: screening and optimization of each process parameter in the preparation method First, the parameters of each process step in the present application S0: wine base pretreatment 1. Selection of raw liquor Select solid-state pure grain old liquor produced by old pit continuously used for ≥30 years in Luzhou production area: alcohol content: 65% (v / v); total ester: 2.5 g / L; aging time: ≥3 years.

[0027] 2. Coarse filtration Filter once with a 5 μm filter cartridge to remove suspended solids.

[0028] 3. Adjusting acidity / sweetness Table 1 Adjustment method: adjust acidity with L-malic acid solution (10% w / w) and adjust sweetness with malt syrup in trace amount (≤0.1%) Optimization basis: pH 4.2 interval can enhance the stability of tea polyphenols and inhibit turbidity in later period.

[0029] S1: Pu'er tea paste preparation and redissolution 1. Tea paste preparation Pu'er tea (ancient tree spring tea) is naturally inoculated and piled for fermentation for 60 days, and aged for 12 months.

[0030] Extraction conditions (single factor optimization results): Table 2 Used: 95 °C x 30 min x 2 extractions, combined filtrate and concentrated under vacuum to: Brix 60° 2. Tea paste redissolution Redissolved to: Brix 20° with demineralized water Temperature: 50 °C Astringency removal time: 48 h Astringency removal data: Table 3 S2: Formulation process route Used "soaking extraction + distillation with accompanying lees" double route formulation.

[0031] (I) Soaking extraction 1. Proportioning According to the alcohol degree conversion, old wine: tea paste redissolution solution = 8:1 (v / v), this ratio was determined by experiments to best balance tea aroma, the stability of theabrownin and wine body balance.

[0032] 2. Soaking parameters Temperature: 25 °C Time: 48 h Stirring: 15 min (50 rpm) every 8 h Soaking yield data: Table 4 (II) Distillation with accompanying lees 1. Material ratio Tea paste: fermented tail wine lees = 1:5 (w / w) 2. Standing time 36 h (optimal) 3. Distillation Additive distillation Distillate collection interval: 65% -30% (v / v) Select the middle fraction: 50% ± 3% (v / v) Aroma component data (GC-MS total peak area): Table 5 4. Formulation Tea aroma distillate: soaking liquid = 1:5 (v / v) Adjust the alcohol degree of the finished product to: 45% (v / v) S3: Clarification-adsorption-membrane filtration 1. Chitosan 50 mg / L, standing for 18 h.

[0033] Turbidity removal effect: Table 6 2. Add β-cyclodextrin + activated carbon β-CD: 0.3% (w / w) Activated carbon: 0.4% (w / w) Bitterness reduction data: Table 7 3. Filtration Microfiltration: 0.45 μm Ultrafiltration: 10 kDa Operating pressure: 0.30 MPa Final turbidity: ≤1.5 NTU S4: Aging and micro-oxygen post-ripening Temperature: 12℃ Aging time: 90 d Oak chips: 3 g / L (moderate toasting) Micro-oxygen rate: 1.0 mg / L·d Esterification improvement data: Table 8 S5: Formulation and stabilization Adjust the acid to: total acid 4.0 g / L (calculated as tartaric acid) Reducing sugar: 4 g / L Cold stabilization: 4℃ × 60 h Terminal filtration: 0.22 μm S6: Product inspection Table 9 II. Parameter optimization research of each process step of the present application This example aims to optimize the key process parameters of steps S1-S5, and through single factor test and performance index evaluation, the optimal range suitable for industrialization is obtained.

[0034] Optimization criteria include: tea polyphenols extraction yield (mg / g), astringency content (Catechin equivalents), aroma intensity (QDA, 0-10), turbidity (NTU, Nephelometric Turbidity Unit), antioxidant capacity (ORAC, Oxygen Radical Absorbance Capacity, pmol TE / L), fusel oil (mg / 100 mL).

[0035] All tests were performed under standard conditions (temperature, pressure, clean process).

[0036] S1 : Optimization of parameters of tea paste preparation process Test 1 : Effect of extraction temperature on tea polyphenols yield Table 10 Conclusion (optimal interval, balance extraction efficiency and astringency): 90-95°C, 30 minutes.

[0037] Test 2: Effect of extraction times on flavor and ingredients Table 11 Conclusion: 2 times of extraction is optimal.

[0038] Test 3: Effect of tea paste redissolution concentration on stability (Brix test) Table 12 Conclusion (preferred): Brix 18-22°.

[0039] S2: Optimization of key parameters of infusion extraction Test 4: Optimization of the ratio of old wine and tea paste redissolution. Comparison of 6:1, 8:1, 10:1 three proportions.

[0040] Table 13 Conclusion: The preferred proportion is 8:1.

[0041] Test 4: Optimization of the combination of infusion temperature and time Table 14 Optimal window: 25°C x 48 h.

[0042] S2: Optimization of distillation with accompanying grains (core flavor source) Test 5: Tea paste: distiller’s grains ratio Table 15 Preferably: 1:5.

[0043] Test 6: Influence of standing time on aroma generation Table 16 Conclusion: 36 h is the best balance point.

[0044] S3: Clarification and adsorption optimization Test 7: Influence of chitosan dosage on turbidity Table 17 Conclusion: 50 mg / L is optimal.

[0045] Test 8: Influence of β-CD + activated carbon on bitterness and color Table 18 Preferred combination: β-CD 0.3% + activated carbon 0.4%.

[0046] S4: Optimization of micro-oxygen aging Test 9: Influence of different micro-oxygen rates on esterification Table 19 Conclusion: 0.8-1.2 mg / L·d is optimal (1.0 mg / L·d is used).

[0047] S5: Influence of cold stabilization time on turbidity Table 20 Conclusion: Cold stabilization for 48-60 h can ensure that no precipitation occurs subsequently.

[0048] Conclusion summary After systematic optimization, the following preferred process is determined: Tea paste extraction: 95℃ × 30 min × 2 times Resolubilization Brix: 18-22° Soaking extraction: 25℃ × 48 h (old wine: tea solution = 8:1) Distillation with lees: tea paste: lees = 1:5; standing for 36 h Clarification: chitosan 50 mg / L Adsorption: β-CD 0.3% + activated carbon 0.4% Micro-oxygen aging: 1.0 mg / L·d Cold stabilization: 4℃ × 60 h These preferred conditions greatly improve: aroma intensity, tea polyphenol stability, wine body softness, product clarity, antioxidant activity, and significantly reduce fusel oil, bitterness index.

[0049] Third, the preferred preparation method of the tea wine of the present application The preferred preparation method of the present application includes the following core steps: 1. Base liquor pretreatment (S0): Selecting the base liquor produced from Luzhou, Yibin, Zunyi area, solid-state pure grain fermentation in old cellar pits with continuous use ≥ 30 years (hereinafter referred to as "old liquor"), whose raw material is local characteristic glutinous red sorghum, alcohol content 65% (v / v), total esters 2.5 g / L, and aged ≥ 3 years for standby; After coarse filtration, pH is adjusted to 4.2 ± 0.1 by adjusting acid / sweetness to make it in a stable state.

[0050] 2. Pu'er tea paste preparation and redissolution (S1): Selecting Yunnan ancient tree Pu'er tea, after natural inoculation heap fermentation and alcoholization treatment, hot water extraction (95℃, 30min, 2 times) is adopted, the filtrate is combined and concentrated to 60 °Brix to obtain tea paste; Then redissolved to 20 °Brix with 45–60℃ soft water, and stand for 48 h to realize astringency removal and flavor stability.

[0051] 3. Selection and implementation of compounding process route (S2): According to product positioning and flavor target, the "soaking extraction-distillation with lees" process is adopted to make the target alcohol content 35%-55% (v / v), and control the corresponding parameters: soaking extraction- mix the old liquor and tea paste redissolution solution according to the alcohol content conversion volume ratio 8:1, soak at 25℃ for 48 h, intermittent stirring (30–60 rpm, 10–20 min / 8 h), then coarse filter to remove residue; Distillation with lees-mix the tea paste and part of the fermented fermented grains (or the tail liquor of the new distillation batch) according to the mass ratio 1:5, seal the jar and stand for 36 h; Distillation with lees in a jar, collect 65%–30% (v / v) head to tail fraction, select 50%±3% (v / v) middle section liquor as tea aroma distillation liquid; Compound 45% (v / v) base liquor by mixing tea aroma distillation liquid and old liquor / tea paste soaking liquid according to the volume ratio 1:5.

[0052] 4. Clarification-adsorption-membrane filtration (S3): Add chitosan 50 mg / L, after adding, stand for 18 h coarse filtration; Add β-cyclodextrin 0.3% (w / w) and activated carbon 0.4% (w / w), stir for 30 min, then perform 0.45 μm microfiltration; Then pass through ultrafiltration membrane with a molecular weight cutoff of 10 kDa, operating pressure 0.25–0.35 MPa, to obtain clear and transparent base liquor.

[0053] 5. Aging and micro-aerobic post-fermentation (S4): the base liquor is aged at 15°C for 90 days; 4 g / L of moderately toasted oak chips are added for 30 days, and 1.0 mg / L·d of micro-aeration is performed to promote esterification and balance the taste.

[0054] 6. Formulation and stabilization (S5): the total acid is adjusted to 4.0 g / L (calculated as tartaric acid), the reducing sugar is adjusted to 4 g / L, and the total ester is adjusted to 2.4 g / L; if necessary, a sweetener (such as sucralose or erythritol, with a total addition amount of ≤0.4%) is added; the sample is subjected to cold stabilization at 4°C for 60 hours; and after terminal filtration at 0.22 μm, the sample is aseptically / heat-filled. 4°C for 60 hours; and after terminal filtration at 0.22 μm, the sample is aseptically / heat-filled.

[0055] 7. Product inspection and packaging (S6): the alcohol content, pH, turbidity, color (EBC), total ester, and the like are detected; and after passing the inspection, the sample is sub-packed, labeled, and stored in a warehouse.

[0056] Preferably, the obtained tea wine satisfies: alcohol content: 45% (v / v); color: clear and transparent, amber color (EBC≤10); turbidity: ≤1.5 NTU; pH: 4.1±0.1; tea polyphenol: 1.5 g / L±0.1; total ester: 2.4±0.1 g / L; and fusel oil is reduced by ≥15% compared with a same-degree control.

[0057] Second Part: Flavor characteristics and efficacy analysis of the tea wine The volatile components and flavoring substances of the tea wine prepared by the preferred preparation method in the first part are analyzed to determine the main volatile components and flavoring substances of the tea wine.

[0058] (1) Volatile components of the tea wine HS-GC-MS: the tea wine is placed in a sealed container, the volatile components are volatilized from the sample matrix by heating, and reach equilibrium in the gas-liquid (or gas-solid) two phases, the top gas is directly extracted into a gas chromatograph-mass spectrometer (GC-MS), the gas is ionized by the ion source of the mass spectrometer, and separated according to the mass-to-charge ratio (m / z) to obtain a mass spectrum, and finally the qualitative and quantitative results of the sample are obtained by analyzing the mass spectrum data of the sample.

[0059] Through volatile metabolomics analysis, the content of hydrocarbons in the tea wine is the highest, accounting for 50%, followed by esters, a total of 16 kinds, accounting for 20.5%. A total of 78 compounds are detected (including 16 esters, 50 hydrocarbons, 2 alcohols, 2 aldehydes, 2 ketones, 2 acids, 2 phenols, 1 heterocyclic compound, 1 nitrogen-containing compound, and 1 sulfur-containing compound). Figure 3), in which there is one acid, nine alcohols, two aldehydes, sixteen esters, six ethers, one heterocyclic compound, one epoxide, thirty-nine hydrocarbons, one ketone, one phenol, and one organophosphorus compound. After removing the compounds with more than 20% missing values, the remaining nine compounds (Table 21) include: (E)-2-decenal, 1,1-diethoxyethane, 1-pentanol, 2-methyl octyl acrylate, benzyl alcohol, heptadecane, ethyl palmitate, ethyl stearate, and benzylidene diacetate. (E)-2-decenal, as an aldehyde compound in tea wine, mainly imparts fresh green grass or weak citrus aroma, and can enhance the natural plant flavor level in tea wine. Its unsaturated structure may enhance the complexity of the aroma by its trace presence. During the fermentation process, it may be converted from a precursor, or it may react with other components (such as alcohols and esters) during the aging stage, indirectly affecting the persistence and harmony of the aroma. Ester compounds such as 2-methyl octyl acrylate, ethyl palmitate, and ethyl stearate dominate the floral and fruity notes (such as apple, banana, butter, or nut aroma), and are important contributors to the flavor of tea wine. 2-methyl octyl acrylate may contribute unique fruit aroma (such as tropical fruit or berry aroma), and its unsaturated structure may enhance the freshness of the aroma, complementing the tea aroma; ethyl palmitate (ethyl palmitate) as a long-chain fatty acid ester, usually imparts a buttery, nutty, or waxy aroma, enhancing the roundness and level of the wine body; ethyl stearate may further strengthen the thickness of the wine body, with a slight fatty aroma or aging flavor, especially during the low-temperature aging stage, which may synergistically promote the fusion and persistence of the aroma with other components.

[0060] Table 21: Compound content table Note: A1, A2, A3 are three repeated samples of tea wine.

[0061] (2) Sensory flavor of tea wine The sensory flavor of tea wine was analyzed, and a total of 34 sensory flavor substances were detected ( Figure 4 ). The flavor of the tea wine presents a complex and multi-level sensory characteristic. Sweetness and fruit aroma are dominant, supplemented by rose, grass, and mild earthy aroma, forming a base tone of freshness and richness. The waxiness and balsamic notes add unique flavor levels, while the butter, milk, and oiliness bring smooth and rich texture to the mouthfeel. In addition, the subtle citrus (such as grapefruit), nutty, and vanilla nuances further enrich the overall flavor in three dimensions. The overall style is sweet and elegant, with fresh fruit and floral and stable wood and balsamic, with a full and varied mouthfeel.

[0062] (3) Health assessment experiment of tea wine The health assessment experiment of tea wine selected 16 C57BL black mice. The mice were purchased from Hangzhou Ziyuan Experimental Animal Technology Co., Ltd. The SPF male C57 mice were 6-8 weeks old and weighed 20±1.76 g. The animal ethics approval number was IACUC(AHU)-2023-012.

[0063] During the experiment, the mice were raised in a standard laboratory animal room, and sufficient granular feed for rodents and clean drinking water were provided. The environment in the animal room was strictly controlled, and the light and dark cycle was maintained for 12 hours, the temperature was maintained at 23-24°C, and the humidity was controlled at 40%-60% to ensure that the mice were in suitable growing conditions. These measures aimed to provide a stable and reliable animal model for the experiment, ensuring the scientificity and repeatability of the experimental results. All mice were marked with ear tags by ear tag markers to mark the grouping. The 16 mice were divided into two groups, with eight mice in each group, namely the tea wine group and the control group. The experimental process is shown in Figure 1 . The experiment started on November 2, 2024 and ended on December 26, 2024. During the experimental period, the tea wine group mice were given intragastric administration at 15:00 every day, with 25 μL per mouse per day, equivalent to 75 mL of tea wine for a 60 kg adult once a day. The control group was not given any intragastric administration, and the state of the mice was observed Figure 2 ); the feces of the mice in each group were collected every Wednesday and the body weight was recorded to reveal the effects of tea wine on the intestinal microorganisms and short-chain fatty acids of mice; on December 19, 2024, all mice were sent to the South District of Anhui Provincial Hospital for learning and memory ability research to evaluate the effects of tea wine on the learning and memory of mice; after collecting the last mouse feces on December 19, 2024, the mice were sacrificed and dissected the next morning at 9:00 to make heart, liver, spleen, lung and kidney sections to further observe the effects of tea wine on the liver and kidney functions of mice.

[0064] ① Bacterial flora sequencing process Every Wednesday, before intragastric administration, the mice were given stress-induced defecation to sample the feces. The mice were fixed in the palm, the lower abdomen was gently pressed with tweezers, and the feces were collected into a sterile tube with a sterile toothpick as a bacterial flora sequencing sample. After intragastric administration, the second round of fecal sample collection was performed, and the mice were stimulated to defecate again following the stress-induced defecation method, and the collected feces were used as samples for short-chain fatty acid detection. The collected mouse feces were stored in a -80°C ultra-low temperature refrigerator. On December 27, all samples were sent to Shanghai Meiji Biomedicine Technology Co., Ltd. for sequencing to eliminate data errors caused by different batches of sequencing. Two-step PCR method was used for amplification. At the same time, the 16S rRNA gene-specific primers S-D-bact-0008-c-S20 and S-D-bact-1391-a-A-17 were used to amplify the full-length 16s rRNA gene in the DNA sample.

[0065] After sample splitting of Illumina 250-bp PE reads of 16S rRNA gene V3-V4 region amplicon, the double-end reads were first quality controlled and filtered according to sequencing quality. The bases with quality value below 20 at the tail of reads were filtered, and a 10-bp window was set. If the average quality value in the window was below 20, the rear bases from the window were cut off. Reads with length below 50 bp and reads containing N bases were removed after quality control. Meanwhile, the double-end reads were spliced according to the overlap relationship between them to obtain optimized data after quality control splicing. The tea wine group and the control group produced 35985 and 35445 sequences, respectively. Further, sequence denoising methods (DADA2 / Deblur, etc.) were used to process the optimized data to obtain ASV (Amplicon Sequence Variant) representative sequences and abundance information. After denoising, the tea wine group obtained an average of 7574 sequences per sample, and the control group obtained an average of 7830 sequences per sample.

[0066] All data analysis was performed on the Majorbio Cloud Platform (https: / / cloud.majorbio.com), as follows: mothur software (http: / / www.mothur.org / wiki / Calculators) was used to calculate Alpha diversity such as Simpson and Shannon indices, and Wilxocon rank sum test was used for Alpha diversity difference analysis between groups; further PCoA analysis (principal coordinate analysis) based on bray-curtis distance algorithm was used to test the similarity of microbial community structure between samples, and PERMANOVA non-parametric test was used to analyze whether the microbial community structure difference between sample groups was significant. Finally, LEfSe analysis (Linear discriminant analysis Effect Size (http: / / huttenhower.sph.harvard.edu / LEfSe) (LDA>2, P<0.05) was used to determine the bacterial groups with significant differences in abundance at the phylum to genus level between different groups.

[0067] Short-chain fatty acids (SCFA) are important metabolites of gut microbiota fermentation of dietary fiber and other carbohydrates in the human body, mainly including acetic acid, propionic acid and butyric acid, etc. First, SCFA is the main energy supply for colonic and ileal mucosal cells, and can strengthen the intestinal barrier function and defense mechanism by regulating the expression of specific genes. Second, SCFA can act on various innate immune cells to regulate the primary defense function of the immune system. In addition, SCFA can reduce fat accumulation by binding to GPR43 to inhibit fat accumulation and reduce fat intake.

[0068] In this experiment, eight short-chain fatty acids (SCFA) were detected from mouse fecal samples Figure 5 and Table 22). As the experiment progressed, most of the short-chain fatty acids in the control group showed a downward trend. By the eighth week, all short-chain fatty acids were less than the short-chain fatty acid content measured in the first week, except for caproic acid. In mice drinking tea wine, the content of most SCFA was significantly higher than that in the control group, such as 2.5 times increase in butyric acid content and 1.71 times increase in acetic acid. At the same time, propionic acid also had a certain degree of increase.

[0069] Table 22: Short-chain fatty acid content in mouse intestine during the experimental period (μg / mg) The changes of mouse intestinal flora under the intervention of tea wine are as follows: a, changes in diversity and composition Diversity indices such as Shannon, Simpson, etc. are used to assess the richness and evenness of microbial species within a sample. In the first week, the Shannon index of the tea wine group mice (4.199±0.142) was higher than that of the control group (3.744±0.189), indicating that the intestinal microorganisms of the tea wine group mice were more diverse Figure 6 B and Figure 6 C), but there was no significant difference between the two. The results of principal coordinate analysis (PCoA) showed that there was no significant difference in bacterial community composition between the groups Figure 6 A, R 2 =0.4833, P =0.1). From the perspective of bacterial community door level Figure 6 D), in the first week, the main bacterial community in the tea wine group and the control group was Bacteroidota, Campylobacterota, Pseudomonadota, Thermodesulfobacteriota, Bacillota . Except for Bacillota , the content of the rest of the bacterial community in the tea wine group was higher than that in the control group, and the content in the tea wine group was 50.64%, 15.66%, 7.35%, 2.47%, 21.83% respectively. In the control group, the content was 41.60%, 10.81%, 3.1%, 1.63%, 41.77% respectively. From the perspective of the genus levelFigure 6 norank_f_Po-rphyromonadaceae, Helicobacter, Duncaniella, Lactobacillus, Anaeromassilibacillus Ligilactobacillus, Streptococcus The contents of 24.03%, 15.66%, 12.02%, 8.52%, and 4.54% were higher than those in the control group. Figure 7 The contents of 17.81% and 15.22% were higher than those in the tea wine group.

[0070] At the eighth week, the Shannon index of the tea wine group (4.139±0.078) was higher than that of the control group (4.099±0.1667), indicating that the intestinal microbial diversity of the tea wine group was more diverse. Figure 7 B and Figure 7 C), but there was no significant difference between them. The results of principal coordinate analysis (PCoA) showed that there was no significant difference in bacterial community composition between the groups. Figure 7 A, R 2 =0.5162, P =0.1). At the bacterial community door level ( Bacteroidota, D), the intestinal microbial flora of mice was mainly composed of Bacillota, Campylobacterota, Pseudomonadota, Thermodesulfobacteriota Bacteroidota The results showed that compared with the control group, the abundance of Campylobacterota and Bacillota in the tea wine group increased by 1.97% and 7.77%, respectively, Pseudomonadota and Thermodesulfobacteriota decreased by 5.67% and 2.48%, respectively; Figure 7 The abundance of both groups decreased. At the sub-level ( Lactobacillus, Suilimivivens, Ligilactobacillus, Duncaniella E), compared with the control group, the proportion of no-rank_f_Porphyromonadaceae, Helicobacter, Candidatus_Finniella, in the tea wine group increased significantly, while Clostridium Figure 8 decreased.

[0071] b, functional changes As shown in Ligilactobacillus, Lactobacillus, Suilimivivens, , LEfSe analysis was used to determine the difference in microorganisms between the tea wine group and the control group at the eighth week. The tea wine group enriched 7 microbial flora including Anaeromassilibacillus Eubacteriaceae, and 9 genera including Clostridium, Brotolimicola, Parapedobacter Ligilactobacillus, Lactobacillus Compared with the control group, the main contributors of bacteria in the tea wine group Escherichia, increased significantly, and pathogenic bacteria such as Clostridium Ligilactobacillus decreased. Compared with the first week, the content of lactic acid bacteria increased by 1.46% at the eighth week. LigilactobacillusAs important members of the gut probiotic family, bacteria support host health through multiple mechanisms: the lactic acid and short-chain fatty acids (such as acetic acid and propionic acid) produced by their metabolism can lower the intestinal pH, inhibit the proliferation of pathogenic bacteria (such as Escherichia coli and Salmonella), and maintain the balance of the gut microbiota; simultaneously, these bacteria can enhance the intestinal barrier function, promote mucin secretion, and strengthen the tight junctions between epithelial cells, reducing the risk of intestinal leakage. Furthermore, Ligilactobacillus By activating immune cells (such as macrophages and dendritic cells) and regulating the release of inflammatory factors, it exerts an immunomodulatory effect, alleviating intestinal inflammation and enhancing local immunity. Its metabolites can also affect nerve signal transmission through the gut-brain axis, indirectly improving intestinal motility and host mood. Overall, Figure 9 It plays a key role in maintaining intestinal homeostasis, defending against infection, and regulating metabolism.

[0072] ② Behavioral Experiment Procedure The Morris water maze experiment is an experiment in which laboratory animals (mice) are forced to swim and learn to find platforms hidden in the water. It is primarily used to test the learning and memory abilities of laboratory animals in terms of spatial location and orientation (spatial orientation). This experiment is widely used in scientific research and computer-aided teaching in many disciplines, including learning and memory, Alzheimer's disease, hippocampus / outer hippocampus research, intelligence and aging, and is a classic and preferred experiment for behavioral research, especially in learning and memory studies.

[0073] The online Morris water maze testing system for mice consists of two parts: a stainless steel powder-coated cylindrical water tank and an image acquisition and analysis system. The tank is divided into four quadrants (N, S, E, W) along the cardinal directions. The midpoint of the arc on the quadrant wall is the optional entry point for the animal, and the platform is positioned in the center of the southeast direction. The image acquisition and analysis system records the animal's trajectory from its entry point into the water to its ascent onto the platform. On December 19th, the mice were sent to Anhui Provincial Hospital to allow them to acclimatize to the testing environment. A four-day water maze training experiment was conducted from December 20th to December 23rd. On the first day, the water level was left untreated and kept 1-2 cm below the platform. A small red flag was placed at the platform's location, and different symbols were pasted on the pool walls at the four cardinal directions to help the mice orient themselves. Training was conducted four times a day, with three-hour intervals (9:00, 12:00, 15:00, and 18:00). Each time slot, the mice were placed sequentially from N, S, E, and W, and their trajectory and time from placement on the water to finding the platform were recorded using an image acquisition system. On the second day, the water level was raised 1-2 cm above the platform, and an appropriate amount of titanium dioxide was added until the platform was no longer visible to the naked eye. The training experiment of the first day was repeated. The speed at which each mouse found the platform during each training session represented its learning ability.

[0074] On December 24th, the learning and memory abilities of mice were officially tested using a water maze, and the mice were brought back to the platform. After the platform was withdrawn, the mice were placed into the water from the quadrant furthest from the platform. During this time, the time it took for each mouse to reach the platform quadrant within 90 seconds, as well as the time the mouse stayed in that quadrant, were simultaneously measured using an image acquisition system, and the distance the mouse moved was recorded. The speed at which the mouse reached the platform quadrant and the time it stayed there represent the mouse's memory ability.

[0075] The experimental results are as follows: In week eight, a water maze experiment was conducted. During the training phase, after the mice were placed in the water, they swam rapidly and randomly due to stress. The animals first swam directly to the pool wall and then swam along the wall to effectively locate the platforms placed near the pool wall. Most mice found the platforms within five minutes. A few mice failed to find the platforms within the specified time and were manually removed and placed on the platforms, waiting 15 seconds before being removed again. After the experiment, all mice were dried with towels and placed in a pre-prepared incubator lined with heating pads for warmth. In the early stages of training, the control group mice were slower in finding the platforms than the tea / alcohol group mice. As the number of days increased, the platform-finding speed of most mice increased significantly.

[0076] During the experimental phase, mice were placed in the pool from the entry point furthest from the target platform. Observation of their swimming trajectories revealed that trained mice actively shortened their time spent in non-target quadrants, significantly increased their time spent in the quadrant containing the original platform, and exhibited shorter path lengths and a higher number of crossings of the original platform location. This behavioral characteristic indicates that the mice have developed stable spatial memory and can quickly locate the target area using environmental cues. Some mice even darted directly to the target quadrant in a radial straight-line trajectory, rather than the random exploration pattern commonly observed in early training. Figure 10 As shown, the tea and wine group took longer to find the platform, but there was no significant difference compared with the control group.

[0077] ③ Liver and kidney function tests and body weight The mice were dissected the day after the last fecal collection in the ninth week of the experiment. The heart, liver, spleen, lungs, and kidneys were sealed in formaldehyde solution, and the mouse carcasses were stored in a freezer for harmless disposal. The heart, liver, spleen, lungs, and kidneys were prepared into sections to observe the damage to the liver and kidney tissues at the cellular level.

[0078] Throughout the experimental period, the mice were weighed weekly to observe changes in their body weight.

[0079] The experimental results are as follows: a. Weight changes Both the tea-wine group and the control group showed a steady increase in weight, but the patterns and magnitude of the increase differed. Figure 11The tea and wine group started with a weight of 20.035g, which decreased slightly to 19.98g in the second week (a decrease of 0.27%), and then continued to increase to 24.416g in the eighth week, with a cumulative increase of 21.9%. The overall trend was a "slight decrease followed by a steady increase," with the growth rate slowing down in the later stages (e.g., only 0.79% increase in weeks 7 and 8). The control group started with 20.135g, and except for a slight decrease to 25.856g in the eighth week (a decrease of 0.6%), maintained steady growth throughout the remaining time, ultimately achieving a cumulative increase of 28.4%, a faster growth rate than the tea and wine group.

[0080] b. Liver and kidney function tests and biopsy results Comparison of hepatocyte sections between the tea-wine group and the control group showed that after long-term oral administration of tea-wine (8 weeks), the livers of mice in the tea-wine group still maintained normal tissue structure. Figure 12 Hepatocytes are polygonal / elliptical, tightly packed to form complete hepatic lobules, with radial cell cords visible around the central vein; nuclei are centrally located, round / oval, with clear nuclear membranes and homogeneous chromatin without atypia; cytoplasm is abundant, and rough endoplasmic reticulum (basophilic granules) and mitochondria (crista-like structures) are visible against a pink background under HE staining, with a clear cytoplasmic-nuclear contrast. The walls of sinusoidal cavities are thin and intact, endothelial cells are regularly arranged, and desmosomes and gap junctions are intact, without ballooning degeneration, necrosis, or inflammatory cell infiltration. Although long-term ethanol intake may induce oxidative stress, the sections did not show lipid droplet deposition, fibrosis, or apoptosis, suggesting that hepatocyte function is well compensated and structural integrity is preserved.

[0081] Observation of kidney cell sections in the tea-wine group showed that despite long-term moderate consumption of tea-wine (eight weeks), the kidney tissue of the mice still maintained relatively normal morphological characteristics. Saccharomyces cerevisiae The glomeruli were structurally intact, with clearly arranged capillary loops (purple area). The renal tubular epithelial cells (pink area) were cuboidal / columnar in shape with clear cell boundaries. The rough endoplasmic reticulum and mitochondria were normally distributed in the cytoplasm (clear contrast between purple-red and pink under HE staining). There was no diffuse edema or inflammatory cell infiltration in the renal interstitium. The basement membrane was intact, with no obvious congestion, hemorrhage, or fibrosis. Although long-term moderate consumption of tea and alcohol may induce metabolic stress, the slides did not show typical nephrotoxic damage (such as vacuolar degeneration, cell shedding, or interstitial fibrosis).

[0082] Part Three: Comparison of the flavor characteristics and sensory analysis of the tea-infused liquor of this invention with two common types of tea-infused liquors This embodiment describes the determination of the flavor chemical composition and sensory quality evaluation of the tea wine of the present invention, and compares it with two common control samples: Comparative Example A: Liquid Fermented Tea Wine (12~18% vol) Comparative Example B: Blended Tea Wine (Baijiu + Tea Infusion) The analytical dimensions include: volatile flavor compounds (GC-MS), tea polyphenols and antioxidant capacity, fusel oil content, and color / turbidity.

[0083] 1. Volatile aroma components (quantitative analysis by GC-MS) The analysis was performed using the HS-SPME-GC-MS method.

[0084] (1) Key esters (fruity and floral main aromas): Unit: mg / L Table 23 Conclusion: The ester content of this invention is increased by 40–120% overall, and the aroma is richer.

[0085] (2) Alcohols (determine the smoothness of the wine) Table 24 Fusel oil reduction: This invention reduces it by 25-40%.

[0086] (3) Characteristic aroma components of Pu-erh tea These substances are important evidence of the differentiation between tea and wine.

[0087] Table 25 The aroma of this invention is significantly stronger than that of the control, more than twice as strong.

[0088] 2. Comparison of tea polyphenols and antioxidant capacity (1) Tea polyphenols (g / L) Table 26 The retention rate of this invention is approximately 1.7 times that of fermented tea wine and 4 times that of blended tea wine.

[0089] (2) Antioxidant capacity (ORAC, μmol TE / L) Table 27 The antioxidant capacity of this invention is 1.8 times that of fermented tea wine and 3.2 times that of blended tea wine.

[0090] 3. Color and clarity Table 28 This invention is significantly clearer and more stable.

[0091] 4. Fusel oil (mg / 100 mL) Table 29 The rate of decrease is 51% compared to blended tea wine and 40% compared to fermented tea wine.

[0092] The advantages of this invention compared to traditional tea wines (quantitative evidence) include: volatile esters: increased by 40–120%; tea characteristic aroma substances: increased by 200–300%; antioxidant capacity: increased by 1.8–3.2 times; fusel oils: decreased by 25–51%; and turbidity: decreased by 70–90%.

[0093] The technical effects include: a richer and more harmonious aroma (high esters + characteristic aroma), significantly reduced irritation (low fusel oils + micro-oxygen aging), high retention of tea polyphenols, strong health properties, high clarification stability, no precipitation or cloudiness, purer aftertaste, and distinct layers of flavor.

[0094] Comparative Example A: Preparation method of liquid fermented tea wine (traditional process) This comparative example adopts the publicly reported typical liquid fermentation route of "tea + sugar source + yeast", and its operation process is as follows: D1. Ingredients and Extraction Mix 20 kg of dried Pu-erh tea leaves with 200 L of 80℃ hot water and steep for 20 minutes. Filter to obtain the tea liquor. Add 30 kg of white sugar to bring the fermentable sugar content to approximately 18°Bx.

[0095] D2. Primary fermentation Yeast: Saccharomyces cerevisiae (Saccharomyces cerevisiae) ​ ) Dosage: 0.15% Temperature: 25–28℃ Fermentation time: 8–12 days Cut-off alcohol content: 12–16% (v / v) D3. Secondary fermentation and aging Temperature: 18℃ Time: 15 days After filtration, let it stand to clarify.

[0096] This process produces a significant amount of yeast metabolic byproducts, including higher alcohols, aldehydes, and fermentation bitter substances.

[0097] Quality data for Comparative Example A: Table 30 The main problems with Comparative Example A are: fermentation leads to significant oxidation of tea polyphenols (<60% retention); high content of higher alcohols (fusel oils), resulting in strong irritation; simple aroma layers, lacking the complexity of tea aromas; insufficient clarity, high turbidity, and noticeable sediment; and significantly lower antioxidant capacity compared to this invention.

[0098] Comparative Example B: Blended Tea Wine (Baijiu + Tea Infusion) This process is a common method for producing tea and wine on the market, and its operation process is as follows: D1. Tea infusion Soak 10 kg of Pu-erh tea leaves in 100 L of 50% vol liquor: Temperature: Room temperature (25℃) Time: 72 h Stirring: Stir twice a day for 5 minutes each time. After soaking, filter to obtain tea infusion.

[0099] D2. Blending Mix tea infusion with white wine at a ratio of 1:4 (v / v) to obtain tea wine with an alcohol content of 40–45%.

[0100] D3. Simple clarification Add 0.2% gelatin and let stand for 24 hours, then filter coarsely.

[0101] Quality data for Comparative Example B: Table 31 The main problems with Comparative Example B are: insufficient extraction of tea leaves in high alcohol concentration, resulting in limited dissolution of tea polyphenols (only 0.41 g / L). A large amount of bitter substances dissolve, leading to a rough taste. It lacks the "tea aroma enhancement" of the distillation process, resulting in a thin aroma. The turbidity is extremely high, and precipitation occurs after a few days, making it unsuitable for storage. The high fusel oil content (due to the mixing with baijiu) results in a noticeable irritation.

[0102] Summary of differences in technical effects between the comparative examples and the present invention: Table 32 Conclusion: This invention, through a composite technical route of "tea paste preparation + soaking extraction + distillation with lees + clarification adsorption + micro-oxygen aging," achieves the following: enhanced synergistic effects between tea and wine aromas, retention of high-activity tea polyphenols, significant reduction of fusel oils, effective improvement of irritation, enhanced clarification stability, and multi-dimensional flavor enhancement. These effects are unattainable by traditional fermentation or blending methods, demonstrating significant inventiveness.

[0103] The above description is merely an example and illustration of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described, or use similar methods to replace them, as long as they do not deviate from the structure of the present invention or exceed the scope defined in the claims, all of which should fall within the protection scope of the present invention.

Claims

1. A tea-infused wine, characterized in that, The tea wine contains the following components in parts by weight: original brewing wine and tea paste, wherein the tea paste is Pu-erh tea and the original brewing wine is baijiu (Chinese liquor).

2. The tea wine according to claim 1, characterized in that, The preparation method of the tea paste includes the following steps: Yunnan ancient tree Pu'er tea is selected, and after natural inoculation, pile fermentation and aging treatment, it is extracted with hot water at 90–95℃ for 20–40 min, 1–3 times. The filtrates are combined and concentrated under reduced pressure to 40–60 Brix to obtain tea paste. Then, it is redissolved in softened water at 45–60℃ to 15–25 Brix, the pH is adjusted to 6.6–7.2, and it is allowed to stand for 24–72 h to achieve deastringency and flavor stabilization.

3. The tea wine according to claim 1, characterized in that, The preparation method of the original brew includes the following steps: selecting aged wine, the raw material of which is glutinous red sorghum, with an alcohol content of 45%–70% (v / v) and a total ester content of 1.0–3.5 g / L, and aging it for ≥12 months before use; if necessary, coarsely filtering and adjusting the acidity / sweetness to make it stable.

4. The tea wine according to claim 3, characterized in that, The aged liquor mentioned is a type of baijiu produced in Luzhou, Yibin, and Zunyi, made from solid-state pure grains through natural inoculation and fermentation in old cellars that have been continuously used for ≥30 years.

5. The tea wine according to claim 1, characterized in that, The tea wine has health benefits. Preferably, the health benefits are to regulate the intestinal flora structure and promote the colonization of probiotics. More preferably, the health benefits are to promote the production of short-chain fatty acids (SCFA) and have prebiotic effects.

6. The method for preparing tea wine according to any one of claims 1-5, characterized in that, The preparation method includes the following steps: mixing the original brewed wine and tea paste according to the volume ratio of alcohol concentration of the finished product, and then using the soaking extraction-dilution process to form a clear, amber-colored tea wine.

7. The preparation method according to claim 6, characterized in that: The process employs immersion extraction followed by distillation to achieve a target alcohol content of 35%-55% (v / v). In the immersion extraction step, aged wine and tea paste heavy solution are mixed at an alcohol content-converted volume ratio of (0.889-14):1 and immersed at 18–28℃ for 12–72 h with intermittent stirring. The mixture is then coarsely filtered to remove residue, yielding an aged wine / tea paste immersion liquid. In the distillation step, tea paste is mixed with a portion of fermented mash or tail liquor from a newly distilled batch at a mass ratio of 1:(3–8) and allowed to stand in a sealed container for 24–48 h. The mixture is then distilled, collecting 65%–30% (v / v) of the heads to tail fractions, and selecting 50%±3% (v / v) of the middle fraction as the tea aroma distillate. The tea aroma distillate is then blended with the aged wine / tea paste immersion liquid at a volume ratio of 1:(3-8) to achieve the target alcohol content.

8. The preparation method according to claim 7, characterized in that: In the immersion extraction step, the aged wine and tea paste heavy solution were mixed at an alcohol content-converted volume ratio of 8:1 and immersed at 25°C for 48 h with intermittent stirring at 30–60 rpm for 10–20 min / 8 h.

9. The preparation method according to claim 7, characterized in that: In the mixed distillation step, tea paste is mixed with part of the fermented mash or the tail liquor of the newly distilled batch at a mass ratio of 1:5, sealed and left to stand for 36 hours; the mixed distillation is carried out in a container, and 65%–30% (v / v) of the head to tail fraction is collected in stages, and 50% ± 3% (v / v) of the middle liquor is selected as the tea aroma distillate; the tea aroma distillate is compounded with the old liquor / tea paste soaking liquid at a volume ratio of 1:5 to achieve the target alcohol content of 45% (v / v).

10. The preparation method according to claim 6, characterized in that, The preparation method also includes clarification-adsorption-membrane filtration, aging and micro-oxygen post-fermentation, blending and stabilization, and finished product inspection and packaging steps.

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