Flavored compound coffee liqueur and preparation method thereof

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to flavor compound coffee liqueur and a preparation method thereof. The preparation method comprises the following steps: firstly, fermenting Xiamangsen grape juice until the residual sugar content is 60-80g / L, terminating the fermentation by using brandy to obtain Xiamangsen wine liquid, blending the Xiamangsen wine liquid with Caudatus wine liquid, and storing at a specified temperature for 20-50 days to obtain base wine; then adding coffee powder into the base wine, and performing cold soaking for a specified time to obtain a composite wine liquid; and finally, ageing, clarifying, fining, freezing and filtering the composite wine liquid, and then carrying out sterile filling, so as to obtain the flavor composite coffee liqueur. The method comprises the following steps: fermenting Xiamangsen grape juice until the residual sugar content is 60-80g / L, adopting two sweet wines, namely Chardonnay and fermented Xiamangsen, as base wines, and effectively neutralizing the bitter taste of coffee by utilizing the naturally retained residual sugar of the Chardonnay and the fermented Xiamangsen. Proper cold dipping extraction parameters and mode ensure that the flavor is richer and mellower, and the bitter taste of the coffee is in a good balance range.

Description

Technical Field

[0001] This invention belongs to the field of alcoholic beverage brewing technology, specifically relating to a flavorful coffee liqueur and its preparation method. Background Technology

[0002] Coffee liqueurs are a popular type of flavored alcoholic beverage, traditionally made with neutral distilled spirits (such as vodka or ethanol) as a base, and their flavor is derived from the infusion of roasted coffee beans. However, coffee liqueurs prepared using current techniques often suffer from problems such as a one-dimensional flavor profile, poor integration of the coffee's bitterness with the liqueur's body, and a lack of full-bodiedness. Furthermore, using a single base spirit and a simple infusion process makes it difficult to create a complex and layered flavor profile. Summary of the Invention

[0003] Based on this, this application provides a flavor-complex coffee liqueur and its preparation method to solve the technical problems in the prior art where the preparation process cannot effectively promote the integration of coffee and liqueur flavors, the flavor is monotonous, and the taste is not mellow and balanced enough.

[0004] The technical solution to the above-mentioned technical problems in this application is as follows:

[0005] A method for preparing a flavorful, complex coffee liqueur includes the following steps:

[0006] S1. Ferment Petit Mansson grape juice until the residual sugar content is 60-80g / L, stop fermentation with brandy to obtain Petit Mansson wine, blend the Petit Mansson wine with Chardonnay wine, and store it at a specified temperature for 20 to 50 days to obtain the base wine.

[0007] S2. Add coffee powder to the base liquor and cold-soak for a specified time to obtain a compound liquor;

[0008] S3. The compound liquor is aged, clarified, fined, frozen, filtered, and then aseptically bottled to obtain a flavored coffee liqueur.

[0009] Preferably, in the preparation method of the above-mentioned flavored complex coffee liqueur, in step S1, the specific residual sugar content is 70±5g / L.

[0010] Preferably, in the preparation method of the above-mentioned flavored complex coffee liqueur, in step S1, the alcohol content of the Chardonnay liquor is 12%-13% vol, the blending ratio of the Petit Mansson liquor to the Chardonnay liquor is (65-75):(25-35) by volume, and the residual sugar content of the base liquor is 30-45 g / L.

[0011] Preferably, in the preparation method of the above-mentioned flavored complex coffee liqueur, the specified temperature in step S1 is 6°C to 8°C.

[0012] Preferably, in the preparation method of the above-mentioned flavored complex coffee liqueur, in step S2, the coffee powder is prepared by the following method:

[0013] Double-anaerobic honey-treated coffee beans, anaerobic yeast honey-treated coffee beans, and sun-dried coffee beans are mixed in a mass ratio of (45-55): (35-45): (5-15) and then ground into coffee powder.

[0014] Preferably, in the preparation method of the above-mentioned flavored complex coffee liqueur, in step S2, the amount of coffee powder added is 10-12 g / L of base liquor.

[0015] Preferably, in the preparation method of the above-mentioned flavored complex coffee liqueur, in step S2, the maceration temperature is 8°C to 10°C, and the maceration time is 2 to 4 hours.

[0016] Preferably, in the preparation method of the above-mentioned flavored complex coffee liqueur, the aging time in step S3 is 3 to 5 months.

[0017] Preferably, in the preparation method of the above-mentioned flavored complex coffee liqueur, the freezing in step S3 specifically involves freezing at -4°C to -3°C for 5 to 7 days.

[0018] A flavored complex coffee liqueur is prepared using the method described above.

[0019] Compared with the prior art, this application has at least the following advantages:

[0020] This application discloses a flavorful complex coffee liqueur (hereinafter referred to as liqueur) and its preparation method. First, Petit Mansson grape juice is fermented to a residual sugar content of 60-80 g / L. Fermentation is then terminated with brandy to obtain Petit Mansson wine. This Petit Mansson wine is then blended with Chardonnay wine and stored at a specified temperature for 20 to 50 days to obtain a base wine. Next, coffee powder is added to the base wine, and the mixture is cold-macerated for a specified time to obtain a complex liqueur. Finally, the complex liqueur is aged, clarified, fined, frozen, filtered, and aseptically bottled to obtain the flavorful complex coffee liqueur. By fermenting Petit Mansson grape juice to a residual sugar content of 60-80 g / L, and using Chardonnay and fermented Petit Mansson sweet wines as base wines, the naturally retained residual sugar (30-45 g / L) effectively neutralizes the bitterness of coffee. Suitable cold maceration extraction parameters and methods ensure the richest and fullest flavor, while maintaining a good balance of coffee bitterness.

[0021] The flavored coffee liqueur of this application is brownish-red in color, clear and bright, with rich aromas of coffee, chocolate and vanilla, accompanied by notes of violet, tropical fruit, caramel and roasted nuts. It is full-bodied and smooth on the palate, with a balanced sweet, sour and bitter taste and a long finish. Attached Figure Description

[0022] Figure 1 This is an aroma profile diagram of the complex-flavored coffee liqueur of this application. Detailed Implementation

[0023] It should be noted that, unless otherwise specified, the embodiments and features described in the embodiments of the present invention can be combined with each other. The technical solutions of the present invention will be further described below with reference to the accompanying drawings of the embodiments of the present invention. The present invention is not limited to the following specific embodiments.

[0024] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in this specification is for descriptive purposes only and is not intended to limit the scope of this application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0025] In one specific embodiment of this application, a method for preparing a flavored complex coffee liqueur includes the following steps:

[0026] S1. Ferment Petit Mansson grape juice until the residual sugar content is 60-80g / L, stop fermentation with brandy to obtain Petit Mansson wine, blend Petit Mansson wine with Chardonnay wine, store at a specified temperature for 20 to 50 days to obtain base wine.

[0027] The specific method for terminating brandy fermentation is as follows: when the Petit Mansson grape juice (total sugar 280-300 g / L) ferments to a specific residual sugar content of 60-80 g / L and an alcohol content of 12.5%-13.5%, fermentation is terminated, and 50% vol brandy is added, at a volume of 20%-25% of the Petit Mansson grape juice. Further, the Petit Mansson grape juice is fermented to a residual sugar content of 70±5 g / L.

[0028] Preferably, the Chardonnay wine has an alcohol content of 12%-13% vol, the blending ratio of Petit Mansson wine to Chardonnay wine is (65-75):(25-35) by volume, and the residual sugar content of the base wine is 40-50 g / L; furthermore, the specified temperature is 6°C to 8°C.

[0029] In this application, the Chardonnay wine is characterized by medium acidity and medium body, with fresh aromas of apple, citrus fruits, and white flowers. Its core function is as the "skeleton builder" and "balancing master" of the base wine, providing a refreshing and bright floral-fruity base, adding a fresh and elegant opening note to the rich aroma of coffee, and avoiding cloying sweetness. As the "base wine skeleton," it lays the foundation for the liqueur's freshness, balance, and drinkability, preventing the flavor from becoming too heavy.

[0030] Petit Manseng grape juice, after alcoholic fermentation, is characterized by high sugar and acidity, and a rich aroma, renowned for its complex notes of tropical fruits (such as pineapple, mango, and peach), honey, and almond. Its core function is as a "flavor engine" and "neutralizer" for the base wine, providing intense, vibrant tropical fruit and honey flavors that blend deeply with the nutty and chocolate notes of coffee, creating a more complex and layered fruity background. As a "flavor enhancer," its high sugar and acidity not only increases the body and flavor intensity of the wine but also creates a synergistic effect with the coffee's flavor profile, where "1+1>2".

[0031] This application innovatively uses Chardonnay and Petit Mansenne, two sweet wines, as base wines, utilizing their naturally retained residual sugar (30-45g / L) to effectively neutralize the bitterness of coffee. At the same time, the 17%-19% vol alcohol content complements the full body of the wine, creating a mellow, smooth, and balanced taste.

[0032] S2. Add coffee powder to the base liquor and cold-soak for a specified time to obtain a compound liquor;

[0033] The coffee powder is prepared by mixing double anaerobic honey-treated coffee beans, anaerobic yeast honey-treated coffee beans and sun-dried coffee beans in a mass ratio of (45-55): (35-45): (5-15) and then grinding them into coffee powder.

[0034] The coffee beans used in this application are primarily of the Catimor and Catuai varieties, both originating from Yunnan Province. While both Catimor and Catuai are high-quality varieties from Yunnan, their flavor profiles vary significantly due to differences in origin and processing methods. Common coffee processing methods include: sun-drying, washed, honey processing, anaerobic fermentation, yeast processing, and double anaerobic fermentation. The processing techniques used for the coffee beans in this application are as follows:

[0035] Anaerobic yeast honey processing: requires the introduction of yeast in an anaerobic environment, precise control of fermentation time and temperature, complex process and high cost.

[0036] Double anaerobic honey processing: After two rounds of anaerobic fermentation, the control of microbial activity and fermentation conditions is extremely precise, resulting in a more complex flavor profile.

[0037] Traditional sun-drying: relies on natural sunlight and climate, and has extremely high requirements for drying time and turning frequency in order to preserve the pure fruit flavor and wine-like taste.

[0038] The flavor profiles of these three coffees cover the core sensory experiences required for liqueurs. The processing methods and flavor profiles of the three coffee beans are shown in the table below:

[0039] Table 1. Origin and Characteristics of Coffee Beans

[0040] Handling method Baking level Flavor Anaerobic yeast honey treatment Medium-light baking Apricot, floral, chocolate, tangerine, honey Dual anaerobic honey treatment Medium baking Jackfruit, passion fruit, sweet orange, berries, honey, and the aftertaste of black tea. Sun exposure Medium-light baking Guava, grapes, berries, honey, black tea, liqueur chocolates

[0041] By scientifically blending coffee beans processed using three different methods (double anaerobic honey treatment, anaerobic yeast honey treatment, and sun-drying) and precisely controlling the roasting degree, complex aromas such as passion fruit, jackfruit, floral notes, stone fruit, and chocolate are introduced into the liqueur. This breaks through the limitation of the single flavor of traditional coffee liqueurs, resulting in a liqueur with diverse and rich flavors, a full-bodied taste, and high flavor intensity. Preferably, the amount of coffee powder added is 10-12g / L of base spirit.

[0042] This application uses the approach of specialty coffee brewing to create liqueurs. Through carefully selected varietals, cutting-edge processing methods, and light roasting to preserve flavor, combined with maceration and barrel aging, the ultimate goal is to present a "flavorful work of art" with transparent, complex flavors and distinctive regional characteristics. Traditional commercial coffee liqueurs, on the other hand, focus more on providing a stable, well-defined, and efficiently produced "coffee-flavored alcoholic beverage." The main differences between specialty coffee and commercial coffee are as follows:

[0043] Table 2. Key differences between specialty coffee and commercial coffee

[0044] Dimension Specialty coffee Commercial coffee Origin and Traceability Specifically, for each estate / plot of land, such as "Lancang Zebra Estate" and "Jingmai Mountain Tianhao Estate," precise traceability is possible. They are usually labeled only with the country or region of origin (such as "Colombia"), or even a blend of multiple origins, lacking traceability. Varieties and Treatment The aim is to develop unique flavors by identifying specific varieties (such as Catimor) and refining processing methods (such as anaerobic yeast honey treatment and double anaerobic honey treatment). Most of them are blends of high-yield commercial varieties, and they are processed using standardized methods (such as washing and sun drying) with the goal of efficiency and stability. Baking level Light to medium roast is designed to preserve the natural acidity, floral and fruity aromas, and complex flavors of the coffee beans. Most are medium-dark / dark roasted, aiming to create a uniform, rich "roasted coffee" flavor, which may mask the characteristics of the beans themselves. Core flavor A richer flavor profile, as described in the image, includes notes of apricot, floral, jackfruit, passion fruit, black tea finish, and liqueur-filled chocolate, similar to tasting wine or specialty coffee. The flavor is relatively simple, mainly characterized by common "coffee, caramel, nut, chocolate" and other general flavors, with low complexity.

[0045] In this application, the aroma of coffee powder can only be extracted using a gentle extraction method to preserve its essential aroma. High-temperature hot water will destroy the aroma. Therefore, as a preferred method, the cold immersion temperature is 8°C to 10°C, and the specified immersion time is 2 to 4 hours.

[0046] The base spirit in this application already possesses 30-45g / L of natural residual sugar and active acidity. The appropriate amount of coffee powder added and the extraction parameters and methods of cold maceration ensure that the coffee contributes a complex flavor layer rather than excessive bitterness, thus perfectly blending with the sweetness of the base spirit rather than suppressing each other. The final product is not "coffee spirit with added sugar", but a revolutionary coffee liqueur with the refreshing fruity aroma of wine as the guide and the complex flavor of coffee as the core, achieving an ultimate balance of sweetness, acidity, and bitterness.

[0047] S3. The compound liquor is aged, clarified, fined, frozen, filtered, and then aseptically bottled to obtain a flavored coffee liqueur.

[0048] Preferably, the aging process involves aging in oak barrels for 3 to 5 months; the freezing process specifically involves freezing at -4°C to -3°C for 5 to 7 days, followed by cross-flow filtration and aseptic bottling.

[0049] In another specific embodiment of this application, a flavored complex coffee liqueur is prepared using the method described above. The resulting product is brownish-red and clear. Its physicochemical properties are: alcohol content 17%-19% vol, residual sugar 30-45 g / L, pH value 3.5-3.6, and total acid 6.5-7.5 g / L. Further, the physicochemical properties are: pH value 3.5, total acid 6.8 g / L, residual sugar 42 g / L, and alcohol content 18.2% vol. Sensory evaluation: It has a rich aroma of coffee, chocolate, and vanilla, accompanied by notes of violet, tropical fruit, caramel, and roasted nuts. It has a full-bodied, mellow taste, a balanced sweet, sour, and bitter flavor, and a long finish.

[0050] It is worth noting that the process temperature and process time involved in the above embodiments are all temperatures or times used in the experiment. Any reasonable adjustments made by those skilled in the art based on the process temperature and process time provided by the present invention, within the error range, should be included within the protection scope of the present invention.

[0051] The technical solution and effects of the present invention will be further illustrated below through specific embodiments.

[0052] 1. Experimental Materials and Methods

[0053] Petit Mansson grape juice, Chardonnay wine, and brandy are from Ningxia Zhihui Yuanshi Winery. The total sugar content of Petit Mansson grape juice is 290±10g / L, the alcohol content of Chardonnay wine is 12%-13%vol, the alcohol content of brandy is 50%vol, and the alcohol content of Petit Mansson wine is 13%vol.

[0054] Double anaerobic honey-processed coffee beans, trade name: Lancang Purple Zebra, variety Catimor, from Dehong, Yunnan; Anaerobic yeast honey-processed coffee beans, trade name: Blue Iris, variety Catimor, from Lancang Zebra Estate, Yunnan; Sun-dried coffee beans, trade name: Tianhao Estate, variety Catimor, from Jingmai Mountain Tianhao Estate, Lancang, Yunnan.

[0055] The sensory evaluation standard adopts enterprise standard Q / YS 1004-2026, and the sensory requirements are as follows:

[0056] Table 3 Sensory Requirements

[0057]

[0058] 2. Comparative Example

[0059] Preparation of base wine: Petit Mansson wine and Chardonnay wine are blended in a 7:3 ratio, stored at 7°C for 30 days, and then separated and clarified to obtain the base wine.

[0060] Coffee blending and extraction: Mix double anaerobic honey-treated coffee beans, anaerobic yeast honey-treated coffee beans and sun-dried coffee beans in a mass ratio of 50:40:10 and grind them into coffee powder. Add the coffee powder to 1L of the above base liquor at a ratio of 10g / L and cold-incubate at an ambient temperature of 20°C for 3 hours to obtain a compound liquor.

[0061] The macerated complex wine is pumped into French oak barrels and aged for 4 months.

[0062] Post-processing: The aged wine liquor is fined (using plant-based gum), frozen at -4°C for 5 days, filtered through a cross-flow system, and then aseptically filled.

[0063] 3. Example 1

[0064] Preparation of base wine: Petit Mansson grape juice is fermented to the residual sugar content shown in Table 3. 20% of Petit Mansson grape brandy with an alcohol content of 50% vol is added to stop fermentation to obtain Petit Mansson wine. Then, it is blended with Chardonnay wine in a 7:3 ratio, stored at 7°C for 30 days, and then separated and clarified to obtain base wine with a residual sugar content of 45 g / L.

[0065] Coffee blending and extraction: Mix double anaerobic honey-treated coffee beans, anaerobic yeast honey-treated coffee beans and sun-dried coffee beans in a mass ratio of 50:40:10 and grind them into coffee powder. Add the coffee powder to 1L of the above base liquor at a ratio of 10g / L and cold-incubate at an ambient temperature of 10°C for 3 hours to obtain a compound liquor.

[0066] The macerated complex wine is pumped into French oak barrels and aged for 4 months.

[0067] Post-processing: The aged wine liquor is fined (using plant-based gum), frozen at -4°C for 5 days, filtered through a cross-flow system, and then aseptically filled.

[0068] Table 4 Main Ingredients of Liqueur

[0069] Sample Wine 1 Sample Wine 2 Sample Wine 3 Sample wine 4 Sample wine 5 Residual sugar content of Petit Mansson grape juice during fermentation (g / L) 50 60 70 80 90

[0070] The above-prepared sample wines were subjected to sensory evaluation, and the results are shown in the table below:

[0071] Table 5 Sensory Evaluation Results of Liqueurs

[0072] Sample wine Appearance aroma taste Sample Wine 1 The brown layers are distinct. The aroma is weak, with only faint floral and fruity notes; the coffee aroma is not prominent. The coffee flavor profile is unclear, the body is weak, there is a noticeable bitterness, and the taste is poor. Sample Wine 2 The brown color is relatively uniform. The aroma is quite rich, with a more pronounced coffee scent, which doesn't quite harmonize with the wine aroma. The flavor is not full-bodied enough, with a pronounced coffee flavor and a strong bitterness. Sample Wine 3 The brown color is relatively uniform. Rich and intense aroma, pure coffee fragrance The taste is mellow and dry, with a prominent coffee flavor and a mild bitterness. Sample wine 4 Dark brown with slight layering The aroma is quite rich, with a more pronounced coffee scent, which doesn't quite harmonize with the wine aroma. The taste is rather bitter, with a pronounced coffee flavor, and the base spirit has a milder sweet and sour taste. Sample wine 5 Dark brown with more obvious layers The aroma is weak, the coffee aroma is dull, and the coffee aroma masks the wine aroma; the two aromas are not harmonious. The taste is bitter and rough, masking the sweet and sour flavors of the base spirit. Comparative sample wine Dark brown with no obvious layering The aroma is weak, with only faint floral and fruity notes; the coffee aroma is not prominent. The coffee flavor profile is unclear, the body is weak, there is a noticeable spiciness, and the taste is poor.

[0073] Please refer to the table above. When other preparation processes are the same, different residual sugar levels from the fermentation of Petit Mansson grape juice result in significant differences in the sensory properties of the prepared liqueurs. The comparative sample wine (made by blending Petit Mansé wine and Chardonnay as base wine) had a weak aroma and poor taste. Sample 1, made from Petit Mansé grape juice, had a residual sugar content of only 50g / L. Not only did it not have an advantage in aroma and taste compared to the comparative sample, but it also showed obvious stratification, indicating that a low residual sugar content is not beneficial for the preparation of liqueurs. As the residual sugar content increased, the color of the sample wine became more uniform, and the aroma became richer. For example, the aroma of Sample 2 was more complex than that of the comparative sample, but the taste was not full-bodied enough, and the bitterness was more prominent. When the residual sugar content was 70g / L, that is, Sample 3, the color was more uniform, the aroma was the most intense and rich, and the taste was the fullest. When the residual sugar content increased further, the sample wine showed stratification again, and the coffee aroma and wine aroma became uncoordinated. The taste also became bitter. For example, Sample 5 even had a rough taste, and the sweet and sour taste of the wine was masked by the bitterness.

[0074] In conclusion, fermenting Petit Mansson grape juice to a specified residual sugar level before blending it with Chardonnay produces a liqueur with a richer variety of aromas compared to blending Petit Mansson wine directly with Chardonnay. The aroma intensity varies depending on the residual sugar level of the Petit Mansson grape juice fermentation, with the strongest aroma and a smoother, drier taste achieved at a residual sugar level of 70g / L. Fermenting Petit Mansson grape juice to the specified residual sugar level not only enriches the variety of aroma compounds but also synergistically enhances the aroma intensity.

[0075] 3. Example 2

[0076] The preparation method of the liqueur is the same as that of sample wine 3 in Example 1, except that the coffee powder is soaked in the base wine for different durations, as shown in Table 6.

[0077] Sensory evaluation of the prepared wine samples was conducted, and the results are detailed in Table 6.

[0078] Table 6. Effects of different maceration times on the flavor of liqueurs

[0079] Sample wine Immersion time (h) Appearance aroma taste Sample wine 6 1 The brown color is relatively uniform. The aroma is weak, with only faint floral and fruity notes, and the coffee flavor profile is not clearly defined. It has a lower bitterness and a weaker body. Sample wine 7 2 Even brown color The aroma is open and clear, with distinct floral, citrus, tropical fruit, and red wine notes from the three coffees. The flavor profile is balanced, with a good balance of sweet and sour. The bitterness begins to rise but remains within the pleasant range, serving as a supporting element. Sample Wine 8 3 Even brown color Rich and complex aroma The flavor profile is full-bodied, with bitterness increasing linearly, but still within the pleasure threshold. Sample wine 9 4 Dark brown with slight layering Rich and complex aroma The flavor is full-bodied. After about 4 hours of maceration, a noticeable astringency or bitterness begins to appear, but most of it remains within a good balance. Sample wine 10 6 Dark brown with slight layering The aroma is dull, and the increased dissolution of large-molecule astringent substances such as lignin results in a smell similar to sawdust or over-extracted "coffee grounds". The bitterness level is significantly elevated, exceeding the pleasant range, resulting in a bitter and rough taste that suppresses the fruity sweetness of the base spirit and the delicate flavor of the coffee.

[0080] As shown in the table above, a 1-hour maceration time results in insufficient coffee extraction, failing to fully release flavor compounds and producing a monotonous product. A 2-hour maceration time is the optimal starting point for flavor, where floral and fruity aromas are fully extracted while bitterness remains within a controllable range. A 3-4 hour maceration time represents the peak window for flavor intensity and complexity, which is the target range for process design, achieving the optimal balance between richness and purity. Further increases in cold maceration time lead to over-extraction, with negative flavor compounds becoming dominant and disrupting the product's flavor balance. Therefore, maceration time has a significant impact on the flavor of liqueurs; a 3-4 hour maceration time results in the richest and fullest flavor, with coffee bitterness within a well-balanced range.

[0081] The above embodiments merely illustrate several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method for preparing a flavor-complex coffee liqueur, characterized in that, Includes the following steps: S1. Ferment Petit Mansson grape juice until the residual sugar content is 60-80g / L, stop fermentation with brandy to obtain Petit Mansson wine, blend the Petit Mansson wine with Chardonnay wine, and store it at a specified temperature for 20 to 50 days to obtain the base wine. S2. Add coffee powder to the base liquor, and cold-soak for a specified time to obtain a compound liquor; S3. The compound liquor is aged, clarified, fined, frozen, filtered, and then aseptically bottled to obtain a flavored coffee liqueur.

2. The method for preparing the flavorful complex coffee liqueur as described in claim 1, characterized in that, In step S1, the Little Mansson grape juice is fermented until the residual sugar content is 70±5g / L.

3. The method for preparing the flavorful complex coffee liqueur as described in claim 1, characterized in that, In step S1, the Chardonnay wine has an alcohol content of 12%-13% vol, the blending ratio of Petit Mansson wine to Chardonnay wine is (65-75):(25-35) by volume, and the residual sugar content of the base wine is 30-45 g / L.

4. The preparation method of the flavored complex coffee liqueur as described in claim 1, characterized in that, In step S1, the specified temperature is 6°C to 8°C.

5. The method for preparing the flavorful complex coffee liqueur as described in claim 1, characterized in that, In step S2, the coffee powder is prepared using the following method: Double-anaerobic honey-treated coffee beans, anaerobic yeast honey-treated coffee beans, and sun-dried coffee beans are mixed in a mass ratio of (45-55): (35-45): (5-15) and then ground into coffee powder.

6. The method for preparing the flavorful complex coffee liqueur as described in claim 1, characterized in that, In step S2, the amount of coffee powder added is 10-12g / L of base liquor.

7. The method for preparing the flavorful complex coffee liqueur as described in claim 1, characterized in that, In step S2, the cold immersion temperature is 8°C to 10°C, and the specified immersion time is 2 to 4 hours.

8. The method for preparing the flavorful complex coffee liqueur as described in claim 1, characterized in that, In step S3, the aging time is 3 to 5 months.

9. The method for preparing the flavor-complex coffee liqueur as described in claim 1, characterized in that, In step S3, the freezing specifically refers to freezing at -4°C to -3°C for 5 to 7 days.

10. A flavor-complex coffee liqueur, characterized in that, It is prepared by the method of any one of claims 1 to 9 for the preparation of a flavor complex coffee liqueur.

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