Preparation method of gastrodia elata yellow rice wine

Abstract

The invention relates to the technical field of yellow wine brewing, in particular to a preparation method of gastrodia elata yellow wine combining a traditional yellow wine technology in Fangxian county and the health-care effect of gastrodia elata. According to the preparation method of the gastrodia elata yellow wine, local glutinous rice in Fangxian county, wild polygonum flower Xiaoqu and gastrodia elata are taken as main raw materials, a fermentation process without adding water and spraying back is combined, and the gastrodia elata yellow wine with the traditional yellow wine flavor and the gastrodia elata health-care effect is prepared by optimizing the gastrodia elata adding form and the fermentation parameter ratio, and the gastrodia elata yellow wine has mellow and harmonious flavor and remarkable health-care value; the problems that traditional gastrodia elata wine is single in flavor and effective components are not completely dissolved out are solved.

Description

Technical Field

[0001] This invention relates to the field of rice wine brewing technology, specifically a method for preparing Gastrodia elata rice wine that combines the traditional rice wine making techniques of Fang County with the health benefits of Gastrodia elata. Background Technology

[0002] Fangxian rice wine is a Chinese national geographical indication product, renowned for its traditional "no water addition and rinsing" process and mellow flavor. It is fermented using local glutinous rice, wild Polygonum hydropiper koji, and natural mineral water, resulting in a unique semi-sweet flavor. Gastrodia elata is a traditional and precious Chinese medicinal herb, known for its effects of calming liver yang, dispelling wind and promoting blood circulation, and improving headaches and insomnia. It is often used in the production of health-promoting wines.

[0003] In existing technologies, most Gastrodia elata wines use the baijiu soaking method, where Gastrodia elata is directly soaked in baijiu. Although this method is simple to operate, the effective components of Gastrodia elata are not completely dissolved, and the flavor is monotonous, lacking the mellow taste of huangjiu (yellow wine). Some Gastrodia elata huangjiu wines also use the simple method of adding Gastrodia elata powder for fermentation, but this is not combined with the traditional craftsmanship of Fangxian huangjiu, resulting in the loss of effective components of Gastrodia elata during fermentation, an uncoordinated flavor, and an inability to combine the flavor of traditional huangjiu with the health benefits of Gastrodia elata.

[0004] Therefore, there is a need for a method to prepare Gastrodia elata rice wine that combines the traditional techniques of Fangxian rice wine production with optimized methods of adding Gastrodia elata and fermentation parameters, so that the effective components of Gastrodia elata can be fully dissolved while maintaining the unique flavor of rice wine. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing Gastrodia elata rice wine, in order to solve the problems of monotonous flavor and incomplete dissolution of effective components in existing Gastrodia elata rice wine. By combining the traditional process of Fangxian rice wine, optimizing the form of adding Gastrodia elata and fermentation parameters, a Gastrodia elata rice wine with both flavor and health benefits can be prepared.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing Gastrodia elata wine includes the following steps: 1. Raw material pretreatment: Glutinous rice preparation: Select glutinous rice and soak it in mineral water for 12-48 hours. The soaking temperature should be controlled at 15-25℃. Change the water every 12 hours to prevent the glutinous rice from turning sour. After soaking, the glutinous rice should be drained until there is no free water on the surface to ensure the steaming effect.

[0007] Preparation of Gastrodia elata additive: Select high-quality Gastrodia elata, wash and slice it, dry it at a low temperature of 60-70℃ until the moisture content is ≤10%, and then pulverize it into 100-200 mesh Gastrodia elata powder to obtain Gastrodia elata additive; or use water extraction process to prepare Gastrodia elata additive as finished product as Gastrodia elata extract. The specific method is as follows: after slicing Gastrodia elata, add 8-12 times the amount of water, reflux extract 2-3 times, 1-2 hours each time, combine the extracts and concentrate to a Gastrodia elata extract with a relative density of 1.05-1.10 (20℃) to obtain Gastrodia elata additive.

[0008] 2. Steamed rice: Place the glutinous rice processed in step 1 into a wooden steamer and steam over high heat for 20-40 minutes. During the steaming process, ensure that the steam penetrates the rice layer until the rice grains are fully cooked and not undercooked, keeping the grains distinct. The steamed glutinous rice should be cooled to 25-30℃. If the temperature is too low, it will affect the activity of microorganisms, and if it is too high, it will kill the yeast.

[0009] 3. Mixing and fermenting the starter culture Mixing the starter culture: Thoroughly mix the cooled glutinous rice from step 2, the wild Polygonum hydropiper starter culture from Fang County, and the Gastrodia elata additive; the weight of the wild Polygonum hydropiper starter culture from Fang County is 0.5%-1.2% of the weight of the glutinous rice; the weight of the Gastrodia elata additive is 0.5%-3% of the weight of the glutinous rice. Pre-fermentation: The raw materials mixed with koji are placed into a ceramic vat, leaving a small well in the middle for ventilation. The "saccharification mash back-draining" process is used for pre-fermentation. The pre-fermentation temperature is controlled at 25-28℃, and the time is 7-10 days. Back-draining is carried out 1-2 times a day, and the back-draining amount is 10%-15% of the volume of mash to promote uniform fermentation and fully saccharify the glutinous rice starch.

[0010] Post-fermentation: After the pre-fermentation is completed, seal the earthenware jar and transfer it to the post-fermentation. The post-fermentation temperature is controlled at 20-25℃, the time is 20-30 days, and the environmental humidity is controlled at 65%-75% to ensure that the microorganisms metabolize slowly, forming rich flavor substances, while allowing the effective components of Gastrodia elata to fully dissolve.

[0011] 4. Pressing and Clarification After fermentation, the mash is placed in a cloth bag and pressed with a heavy object to extract the wine. Pressure must be controlled during pressing to prevent the wine from becoming cloudy. The resulting wine is allowed to stand for 7-14 days to clarify and remove sediment. Alternatively, 0.1%-0.2% chitosan can be added as a clarifying agent to improve the clarification effect, yielding the original Tianma Huangjiu wine.

[0012] 5. Sterilization and filling The raw wine is pasteurized (80-85℃, 15-20min) to kill microorganisms in the wine and prevent spoilage. Then it is bottled and sealed to obtain the finished Tianma Huangjiu (Gastrodia elata wine).

[0013] The advantages of this invention are: The preparation method of this Gastrodia elata rice wine uses local glutinous rice from Fang County, wild Polygonum hydropiper koji, and Gastrodia elata as the main raw materials. It adopts the traditional "no water addition and back rinsing" fermentation process and optimizes the form of adding Gastrodia elata and the ratio of fermentation parameters to prepare Gastrodia elata rice wine that combines the flavor of traditional rice wine with the health benefits of Gastrodia elata. It has a mellow and harmonious flavor and significant health value, and solves the problems of the single flavor and incomplete dissolution of effective ingredients in traditional Gastrodia elata wine. Attached Figure Description Figure 1 This is a process flow diagram of the present invention. Detailed Implementation

[0014] A method for preparing Gastrodia elata wine includes the following steps: 1. Raw material pretreatment: Glutinous rice preparation: Select glutinous rice and soak it in mineral water for 12-48 hours. The soaking temperature should be controlled at 15-25℃. Change the water every 12 hours to prevent the glutinous rice from turning sour. After soaking, the glutinous rice should be drained until there is no free water on the surface to ensure the steaming effect.

[0015] Preparation of Gastrodia elata additive: Select high-quality Gastrodia elata, wash and slice it, dry it at a low temperature of 60-70℃ until the moisture content is ≤10%, and then pulverize it into 100-200 mesh Gastrodia elata powder to obtain Gastrodia elata additive; or use water extraction process to prepare Gastrodia elata additive as finished product as Gastrodia elata extract. The specific method is as follows: after slicing Gastrodia elata, add 8-12 times the amount of water, reflux extract 2-3 times, 1-2 hours each time, combine the extracts and concentrate to a Gastrodia elata extract with a relative density of 1.05-1.10 (20℃) to obtain Gastrodia elata additive.

[0016] The glutinous rice mentioned is the local "Sancun Xuenuo" glutinous rice from Fang County; the mineral water is natural mineral water from the Qingfeng fault zone.

[0017] 2. Steamed rice: Place the glutinous rice processed in step 1 into a wooden steamer and steam over high heat for 20-40 minutes. During the steaming process, ensure that the steam penetrates the rice layer until the rice grains are fully cooked and not undercooked, keeping the grains distinct. The steamed glutinous rice should be cooled to 25-30℃. If the temperature is too low, it will affect the activity of microorganisms, and if it is too high, it will kill the yeast.

[0018] 3. Mixing and fermenting the starter culture Mixing the starter culture: Thoroughly mix the cooled glutinous rice from step 2, the wild Polygonum hydropiper starter culture from Fang County, and the Gastrodia elata additive; the weight of the wild Polygonum hydropiper starter culture from Fang County is 0.5%-1.2% of the weight of the glutinous rice; the weight of the Gastrodia elata additive is 0.5%-3% of the weight of the glutinous rice. Pre-fermentation: The raw materials mixed with koji are placed into a ceramic vat, leaving a small well in the middle for ventilation. The "saccharification mash back-draining" process is used for pre-fermentation. The pre-fermentation temperature is controlled at 25-28℃, and the time is 7-10 days. Back-draining is carried out 1-2 times a day, and the back-draining amount is 10%-15% of the volume of mash to promote uniform fermentation and fully saccharify the glutinous rice starch.

[0019] The process of "saccharified mash re-draining" is as follows: The detailed process of saccharification and mash leaching for Fangxian rice wine is as follows: I. Pre-process preparation Before proceeding to the re-rinsing process, preliminary basic fermentation preparations must be completed: Initial saccharification and settling: Seal the earthenware jar and keep it warm at 25-28℃ for 24 hours. During this time, the microorganisms in the yeast start to work, and the starch in the glutinous rice gradually saccharifies. The jar will gradually fill with a clear liquid on top (locally called "fushui"). This clear liquid is the mash that has completed the initial saccharification. It is rich in active saccharifying enzymes, yeast, and fermentable sugars, providing a basis for the subsequent rinsing.

[0020] II. Detailed Operation of the Re-drenching Stage The rinsing process is concentrated on days 3-5 of the pre-fermentation, lasting about 3 days. The specific operation is as follows: Operation frequency: Perform backwashing 1-2 times daily to ensure the uniformity of the fermentation system.

[0021] Detailed operating procedures: Open the insulating cover of the earthenware jar and use a sterilized special ladle to scoop out all the clear saccharified mash from the top of the fermentation jar; The scooped-out clear liquid is evenly poured onto the surface of the lower layer of mash (unsaturated raw mash), allowing the clear liquid to slowly and evenly penetrate the entire layer of mash. Through this rinsing process, the active enzymes, yeast, and sugars from the upper layer are carried into the lower layer, promoting the full saccharification of the starch in the lower layer. Each time the liquid is rinsed back, it must be ensured that the clear liquid is completely rinsed and evenly covered on the entire surface of the mash to avoid uneven rinsing that could lead to inconsistent fermentation.

[0022] Process parameter control: Throughout the entire re-rinsing stage, the temperature inside the fermentation tank needs to be stably controlled at 23-25℃ to avoid local overheating and contamination by miscellaneous bacteria; No external water is added throughout the process; fermentation is completed entirely by the moisture and sugar in the glutinous rice itself, allowing the alcohol content to naturally increase to 11-15% vol.

[0023] III. Process Completion and Connection After the back-draining process continues for 3-5 days, observe that the entire lees separate from the walls of the earthenware vat (commonly known as "lees leaving the vat"), and the lees float to the surface. This indicates that the back-draining stage is complete, and the subsequent processes of adding alcohol and post-fermentation can begin. In traditional processes, warm water is added in proportion at this stage to start the fermentation process, after which the wine enters the post-fermentation stage. Pure fermented rice wine skips the water addition step and goes directly into post-fermentation, maximizing the retention of the original mash concentration.

[0024] The core role of saccharification mash re-extraction process Regulating fermentation temperature: Backwashing can break up localized overheated fermentation areas, preventing the lower layer of mash from becoming too hot due to fermentation heat, which could kill the yeast or produce unwanted bacteria.

[0025] Promotes full saccharification: The active saccharifying enzymes in the upper layer enter the lower layer with the backflow, promoting the full saccharification of the incompletely decomposed starch in the lower layer, improving the utilization rate of raw materials and avoiding waste of raw materials.

[0026] Uniform wine quality: Eliminate the alcohol and sugar gradients in the fermentation tank, making the composition of the entire fermentation system more uniform, resulting in a more consistent wine in the final product and avoiding the problem of stratification where the upper layer has high alcohol content and the lower layer has high sugar content.

[0027] Enhancing flavor complexity: Through repeated rinsing, the metabolism of microorganisms is promoted, generating more esters and alcohols, while reducing the content of fusel oils, making the wine smoother and achieving the characteristic of "not causing headaches after drinking".

[0028] Post-fermentation: After the pre-fermentation is completed, seal the earthenware jar and transfer it to the post-fermentation. The post-fermentation temperature is controlled at 20-25℃, the time is 20-30 days, and the environmental humidity is controlled at 65%-75% to ensure that the microorganisms metabolize slowly, forming rich flavor substances, while allowing the effective components of Gastrodia elata to fully dissolve.

[0029] 4. Pressing and Clarification After fermentation, the mash is placed in a cloth bag and pressed with a heavy object to extract the wine. Pressure must be controlled during pressing to prevent the wine from becoming cloudy. The resulting wine is allowed to stand for 7-14 days to clarify and remove sediment. Alternatively, 0.1%-0.2% chitosan can be added as a clarifying agent to improve the clarification effect, yielding the original Tianma Huangjiu wine.

[0030] 5. Sterilization and filling The raw wine is pasteurized (80-85℃, 15-20min) to kill microorganisms in the wine and prevent spoilage. Then it is bottled and sealed to obtain the finished Tianma Huangjiu (Gastrodia elata wine).

[0031] To verify the advancement of this application, the applicant brewed the finished Tianma Huangjiu (Gastrodia elata wine) according to the process parameters in Table 1 and the steps of this application. Table 1 Process parameters for Examples 1-16

[0032] Table 2 Process parameters for Examples 17-28

[0033] Table 3 Production processes and parameters for Comparative Examples 1-5

[0034] Experimental Data and Analysis Table 4 shows the physicochemical index test results of Examples 1-16.

[0035] Table 5 shows the physicochemical properties test results of Examples 17-28 and Comparative Examples 1-5.

[0036] Sensory evaluation results The sensory evaluation was conducted by a panel of 10 professional wine tasters, who scored the wines based on four dimensions: color, aroma, taste, and style. The maximum score was 100 points. The results are as follows: Table 6 shows the sensory evaluation results of Examples 1-17.

[0037] Table 7 shows the sensory evaluation results of Examples 18-28 and Comparative Examples 1-5.

[0038] Data Analysis 1. Effect of Gastrodia elata addition amount: As the amount of Gastrodia elata added increases, the content of gastrodin gradually increases. However, when the addition amount exceeds 2%, the total sugar content decreases, the total acid content increases, and the sensory score slightly decreases. This may be because excessive addition of Gastrodia elata affects the metabolism of microorganisms during fermentation, leading to an unbalanced flavor. Therefore, the optimal addition amount of Gastrodia elata powder is 1.5%-2%, and the optimal addition amount of Gastrodia elata extract is 2%-2.5%.

[0039] 2. Effect of soaking time: When the soaking time of glutinous rice is 24-36h, the alcohol content, total sugar, total acid and gastrodin content are all at a better level, and the sensory score is higher. If the soaking time is too short (6h), the glutinous rice will not fully absorb water, the steaming effect will be poor, the fermentation will be incomplete, the alcohol content will be low and the total sugar content will be high. If the soaking time is too long (48h), the glutinous rice will easily turn sour, affecting the flavor.

[0040] 3. Effect of the amount of starter culture: When the amount of starter culture is 0.8%-1.0%, the fermentation effect is the best, the alcohol content, total sugar and total acid content are in harmony, and the sensory score is high; if the amount of starter culture is too small (0.2%), saccharification is incomplete, the alcohol content is low and the total sugar content is high; if the amount of starter culture is too large (1.2%), fermentation is too fast, the total acid content is too high, and the taste is sour and astringent.

[0041] 4. Effect of fermentation temperature: The fermentation effect is best when the pre-fermentation temperature is 25-28℃ and the post-fermentation temperature is 22-25℃, the microbial activity is stable and the flavor substances are fully formed; if the temperature is too high (35℃), the fermentation is too fast, the amount of fusel oil is increased, the taste is spicy and the sensory score is low; if the temperature is too low (20℃), the fermentation is slow, the alcohol content is low and the total sugar content is high.

[0042] 5. Effect of fermentation time: When the pre-fermentation time is 7-10 days and the post-fermentation time is 25-30 days, the fermentation is sufficient, the flavor substances are rich, and the gastrodin content is high; if the fermentation time is too short, the saccharification is incomplete and the alcohol content is low; if the fermentation time is too long, the total acid content is too high and the taste is sour and astringent.

[0043] 6. Effect of pretreatment methods: Different pretreatment methods have a significant impact on gastrodin content and sensory scores. The compound enzymatic hydrolysis pretreatment resulted in the highest gastrodin content (0.48 mg / mL) and the highest sensory score (98 points). This is because the compound enzymatic hydrolysis disrupted the cell wall structure of Gastrodia elata, promoting the dissolution of gastrodin. Simultaneously, the small molecules produced during the hydrolysis process improved the flavor and reduced the bitterness of Gastrodia elata. The ultrasonic pretreatment resulted in the second highest gastrodin content (0.42 mg / mL) and a sensory score of 96 points. The cavitation effect of ultrasound broke down the cell walls, increasing the dissolution rate of the active ingredients without damaging the flavor compounds of Gastrodia elata. The probiotic fermentation pretreatment resulted in a gastrodin content of 0.38 mg / mL and a sensory score of 94 points. The organic acids and esters produced during probiotic fermentation improved the flavor of Gastrodia elata, making the herbal aroma more mellow. The six-steaming and six-drying pretreatment resulted in a gastrodin content of 0.35 mg / mL and a sensory score of 93 points. During steaming and drying, some of the active ingredients of Gastrodia elata were converted, resulting in a richer flavor. However, some gastrodin was lost during the steaming and drying process, leading to a slightly lower dissolution rate.

[0044] in conclusion Systematic experiments revealed that the optimal process parameters for this invention are: glutinous rice soaking time 24-36 hours, Gastrodia elata powder addition 1.5%-2% (or Gastrodia elata extract addition 2%-2.5%), yeast dosage 0.8%-1.0%, pre-fermentation temperature 25-28℃, time 7-10 days, and post-fermentation temperature 22-25℃, time 25-30 days. Under these conditions, the resulting Gastrodia elata rice wine has a stable alcohol content of 9%-11% vol, total sugar 40-50 g / L, total acid 4.5-5.5 g / L, gastrodin content ≥0.25 mg / mL, and a sensory score ≥90 points. It combines the mellow flavor of traditional Fangxian rice wine with the health benefits of Gastrodia elata, solving the problems of monotonous flavor and incomplete dissolution of effective components in existing technologies.

[0045] Example 3 (Best Example) 1. Raw material pretreatment: Select 100kg of local Fangxian “Sancun Xuenuo” glutinous rice, soak it in natural mineral water from the Qingfeng fault zone for 36 hours at a soaking temperature of 20℃, and change the water every 12 hours; Select 2kg of Gastrodia elata, wash and slice it, dry it at a low temperature of 65℃ until the moisture content is ≤10%, and grind it into 150 mesh Gastrodia elata powder.

[0046] 2. Steaming rice: Drain the soaked glutinous rice, put it in a wooden steamer and steam over high heat for 30 minutes, until the rice grains are fully cooked and not undercooked. Let it cool to 28℃.

[0047] 3. Fermentation with starter culture: After cooling, mix the glutinous rice thoroughly with 0.8 kg of Fangxian wild Polygonum flower starter culture and 2 kg of Gastrodia elata powder. Put the mixture into a ceramic jar, leaving a well in the middle for ventilation. The initial fermentation temperature is 26℃, the time is 8 days, and the mixture is irrigated twice a day, with the amount of irrigated being 12% of the volume of the mash. The subsequent fermentation temperature is 23℃, the time is 28 days, and the ambient humidity is 70%.

[0048] 4. Pressing and Clarification: After fermentation, the mash is put into a cloth bag and pressed to extract the wine. The wine is left to stand and clarify for 10 days. 0.15% chitosan is added as a clarifying agent to obtain the original wine of Gastrodia elata.

[0049] 5. Sterilization and bottling: The raw wine is pasteurized at 82℃ for 18 minutes and then bottled and sealed to obtain the finished Tianma Huangjiu (Gastrodia elata wine).

[0050] The resulting Tianma rice wine has an alcohol content of 9.8% vol, total sugar of 42.5 g / L, total acid of 5.1 g / L, gastrodin content of 0.35 mg / mL, amino acid nitrogen of 0.47 g / L, a sensory score of 96 points, an amber color, a mellow aroma, and a combination of the unique ester aroma of rice wine and the herbal aroma of Tianma. It has a mellow and harmonious taste with a distinct aftertaste, exhibiting the typical style of Fangxian rice wine and the health benefits of Tianma.

[0051] The preparation method of this Gastrodia elata rice wine uses local glutinous rice from Fang County, wild Polygonum hydropiper koji, and Gastrodia elata as the main raw materials. It adopts the traditional "no water addition and back rinsing" fermentation process and optimizes the form of adding Gastrodia elata and the ratio of fermentation parameters to prepare Gastrodia elata rice wine that combines the flavor of traditional rice wine with the health benefits of Gastrodia elata. It has a mellow and harmonious flavor and significant health value, and solves the problems of the single flavor and incomplete dissolution of effective ingredients in traditional Gastrodia elata wine.

Claims

1. A method for preparing Gastrodia elata rice wine, characterized in that: The preparation method of the Gastrodia elata rice wine includes the following steps:

1. Raw material pretreatment: Glutinous rice preparation: Select glutinous rice and soak it in mineral water for 12-48 hours. The soaking temperature should be controlled at 15-25℃. Change the water every 12 hours to prevent the glutinous rice from turning sour. After soaking, the glutinous rice should be drained until there is no free water on the surface to ensure the steaming effect. Preparation of Gastrodia elata additive: Select high-quality Gastrodia elata, wash and slice it, dry it at a low temperature of 60-70℃ until the moisture content is ≤10%, and then pulverize it into 100-200 mesh Gastrodia elata powder to obtain Gastrodia elata additive; or use water extraction process to prepare Gastrodia elata additive as finished product as Gastrodia elata extract. The specific method is as follows: after slicing Gastrodia elata, add 8-12 times the amount of water, reflux extract 2-3 times, 1-2 hours each time, combine the extracts and concentrate to a Gastrodia elata extract with a relative density of 1.05-1.10 at 20℃ to obtain Gastrodia elata additive; 2. Steamed rice: Place the glutinous rice processed in step 1 into a wooden steamer and steam over high heat for 20-40 minutes. During the steaming process, ensure that the steam penetrates the rice layer until the rice grains are fully cooked and not undercooked, and keep the grains distinct. The steamed glutinous rice should be cooled to 25-30℃.

3. Mixing and fermenting the starter culture Mixing the starter culture: Thoroughly mix the cooled glutinous rice from step 2, the wild Polygonum hydropiper starter culture from Fang County, and the Gastrodia elata additive; the weight of the wild Polygonum hydropiper starter culture from Fang County is 0.5%-1.2% of the weight of the glutinous rice; the weight of the Gastrodia elata additive is 0.5%-3% of the weight of the glutinous rice. Pre-fermentation: The raw materials mixed with koji are put into a ceramic vat, leaving a small well in the middle for ventilation. The "saccharification mash back rinsing" process is used for pre-fermentation. The pre-fermentation temperature is controlled at 25-28℃, and the time is 7-10 days. Back rinsing is carried out 1-2 times a day, and the amount of back rinsing is 10%-15% of the volume of mash to promote uniform fermentation and fully saccharify the glutinous rice starch. Post-fermentation: After the pre-fermentation is completed, seal the earthenware jar and transfer it to the post-fermentation. The post-fermentation temperature is controlled at 20-25℃, the time is 20-30 days, and the environmental humidity is controlled at 65%-75% to ensure that the microorganisms metabolize slowly, forming rich flavor substances, and at the same time, allowing the effective components of Gastrodia elata to fully dissolve.

4. Pressing and Clarification After fermentation, the mash is placed in a cloth bag and pressed with a heavy object to extract the wine. During the pressing process, the pressure needs to be controlled to avoid the wine becoming cloudy. The obtained wine is left to stand and clarify for 7-14 days to remove the sediment, thus obtaining the original Tianma Huangjiu wine.

5. Sterilization and filling The raw wine is pasteurized to kill microorganisms in the wine and prevent spoilage. Then it is bottled and sealed to obtain the finished Tianma Huangjiu (Gastrodia elata wine).

2. The method for preparing Gastrodia elata wine according to claim 1, characterized in that: The glutinous rice in step 1 is Fangxian "Sancun Xuenuo" glutinous rice; the mineral water is natural mineral water from the Qingfeng fault zone.

3. The method for preparing Gastrodia elata wine according to claim 1, characterized in that: The "saccharified mash re-extraction" process in step 3 is as follows: I. Pre-process preparation Before proceeding to the re-rinsing process, preliminary basic fermentation preparations must be completed: Initial saccharification and settling: Seal the earthenware jar and keep it warm at 25-28℃ for 24 hours. At this time, the microorganisms in the yeast start to work, and the starch in the glutinous rice gradually saccharifies. The jar will gradually fill with the upper layer of clear liquid (locally called "fushui"). This clear liquid is the mash that has completed the initial saccharification. It is rich in active saccharifying enzymes, yeast, and fermentable sugars, providing a basis for rinsing back. II. Detailed Operation of the Re-drenching Stage The rinsing process is concentrated on days 3-5 of the pre-fermentation, lasting about 3 days. The specific operation is as follows: Operation frequency: Perform back rinsing 1-2 times daily to ensure the uniformity of the fermentation system; Detailed operating procedures: Open the insulating cover of the earthenware jar and use a sterilized special ladle to scoop out all the clear saccharified mash from the top of the fermentation jar; The scooped-out clear liquid is evenly poured onto the surface of the lower layer of lees, allowing the clear liquid to slowly and evenly penetrate the entire layer of lees. Through rinsing, the active enzymes, yeast, and sugars in the upper layer are carried into the lower layer, promoting the full saccharification of starch in the lower layer. Each time the liquid is rinsed back, it must be ensured that the clear liquid is completely rinsed and evenly covered on the entire surface of the lees to avoid uneven rinsing that could lead to inconsistent fermentation. Process parameter control: Throughout the entire re-rinsing stage, the temperature inside the fermentation tank needs to be stably controlled at 23-25℃ to avoid local overheating and contamination by miscellaneous bacteria; No external water is added throughout the entire process; the fermentation is completed entirely by the moisture and sugar in the glutinous rice itself, allowing the alcohol content to naturally increase to 11-15% vol. III. Process Completion and Connection After the back-draining process continues for 3-5 days, it is observed that the entire lees separate from the walls of the earthenware jar and float to the surface, indicating that the back-draining stage is complete. At this point, the subsequent processes of adding alcohol and post-fermentation can begin.

4. The method for preparing Gastrodia elata wine according to claim 1, characterized in that: In step 4, 0.1%-0.2% chitosan is added to the original Tianma Huangjiu wine as a clarifying agent to improve the clarification effect.

5. The method for preparing Gastrodia elata wine according to claim 1, characterized in that: In step 3, when the raw material is Gastrodia elata powder, the amount added is 1.5%-2% of the mass of glutinous rice; when it is Gastrodia elata extract, the amount added is 2%-2.5% of the mass of glutinous rice.

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