A dried orange peel wine and a preparation method thereof

Abstract

The application discloses a dried orange peel wine and a preparation method thereof, and belongs to the technical field of liquor preparation. The main technical scheme is as follows: old dry white liquor of the dry white type is used to extract Xinhui dried orange peel, and the extracted Xinhui dried orange peel is blended with Chinese wolfberry wine, hawthorn wine and gold silk small jujube wine, filtered, and then crystalline fructose is added and uniformly mixed to obtain the finished product. The dried orange peel wine is amber in color, has the special aroma of dried orange peel, and is accompanied by fruit aroma, jujube aroma and alcohol aroma; the complex aroma is pleasant; the wine body is harmonious, soft, delicate and clean; and the aftertaste is sweet.

Description

Technical Field

[0001] This invention belongs to the field of liquor preparation technology, specifically relating to a type of aged tangerine peel liquor and its preparation method. Background Technology

[0002] Dried tangerine peel (Chenpi) is the dried peel of the citrus aurantium (Citrus reticulata) belonging to the Rutaceae family. It has a long history of cultivation in Xinhui, Guangdong, and surrounding areas, and is known for its high quality. It is a traditional Chinese medicine with significant medicinal and edible properties. The Compendium of Materia Medica records that dried tangerine peel can "treat vomiting, nausea, vomiting of clear fluid, phlegm accumulation, cough, malaria, constipation, and mastitis in women." Dried tangerine peel also contains abundant flavonoids (such as hesperidin and tangeretin) and volatile oils, possessing the effects of regulating qi and strengthening the spleen, as well as drying dampness and resolving phlegm. It can regulate gastrointestinal function, promote the secretion of digestive juices, and has anti-inflammatory and antioxidant properties.

[0003] Cangzhou Golden Silk Jujubes are a specialty of Hebei Province and a good tonic. They contain various components such as sugar, protein, iron, calcium, and vitamin C, and have the functions of benefiting the heart and lungs, strengthening the spleen and stomach, replenishing qi and promoting body fluids, and nourishing blood and beautifying the complexion. Goji berries are a traditional Chinese medicine and tonic, and a good health product. They contain goji polysaccharides, carotene, vitamin A, vitamin C, and various trace elements such as iron and zinc. They have the functions of nourishing the kidneys and replenishing essence, nourishing the liver and improving eyesight, moistening the lungs and relieving cough, and enhancing immunity. Hawthorn is a unique Chinese product that can be used as both medicine and fruit. It is widely cultivated in Hebei Province and has the effects of lowering blood lipids and blood pressure, strengthening the heart, and resisting arrhythmia. It is also a good medicine for strengthening the spleen and stomach, promoting digestion, and resolving phlegm.

[0004] Currently, the alcohol market is trending towards lower alcohol content, healthier options, and products with health benefits. Consumers are also paying more attention to the balance between flavor and health when drinking. Under this trend, aged tangerine peel wine is gradually gaining widespread attention. However, most aged tangerine peel wines on the market are made using single-base wine extraction or simple blending processes, generally suffering from problems such as a thin body, insufficient aged aroma, and a short aftertaste. While some products attempt to combine with strong-flavored baijiu base wines, the overly rich aroma of the base wine completely masks the unique mellow and sweet aroma of aged tangerine peel, resulting in a single aroma profile and poor taste harmony, thus affecting the overall quality and consumer experience of the aged tangerine peel wine. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to combine the extraction process of tangerine peel with the blending technology of wolfberry wine, hawthorn wine and jujube wine, to provide a tangerine peel wine that integrates the nutritional components of tangerine peel, wolfberry, hawthorn and jujube, with a mellow, sweet and harmonious, refreshing and comfortable taste, and its preparation method.

[0006] The technical solution adopted to achieve the first objective of the present invention is as follows: A type of tangerine peel wine, characterized in that it comprises 1300-1550 parts by weight of a base liquor of the Laobaigan aroma type, 60 parts by weight of tangerine peel, 40-45 parts by weight of wolfberry wine, 1-2 parts by weight of hawthorn wine, 1-2 parts by weight of jujube wine, and 19-21 parts by weight of crystalline fructose.

[0007] The technical solution adopted to achieve the second objective of the present invention is as follows: A method for preparing aged tangerine peel wine includes the following steps: Step a): Weigh 60 parts by weight of dried tangerine peel, add 1300-1550 parts by weight of aged baijiu-flavored base liquor, soak at room temperature for 60 days, filter, and store for more than 1 year for later use. Step b): Weigh 40-45 parts by weight of wolfberry wine stored for more than 1 year, 1-2 parts by weight of hawthorn wine, and 1-2 parts by weight of jujube wine, filter, and set aside. Step c): Mix the wine obtained in steps a) and b), add water to lower the alcohol content to 36-38 degrees, and set aside. Step d): Freeze the wine obtained in step c) to -6 to 0°C, filter it using diatomaceous earth and a 0.22μm filter plate, and store it for later use; Step e): Add 19-21 parts by weight of crystalline fructose to the shaped wine obtained in step d), mix thoroughly, and the finished product is obtained.

[0008] The preparation method for the above-mentioned aged tangerine peel wine also includes: 1. In step a), the extraction method is as follows: First, boiling water is poured into the washed tangerine peel sample and static extraction is carried out for 12 hours; then, the filtrate is used as a dilution agent and mixed with the base liquor of baijiu to the target alcohol content to form a composite extraction solvent, and then the pretreated tangerine peel is subjected to a second alcohol extraction. 2. In step c), the water is purified water; 3. In step d), the filtration method is a combination of low-temperature cold treatment and diatomaceous earth filtration process; 4. The aforementioned wolfberry wine, hawthorn wine, and jujube wine are all flavoring wines and must meet the following specific quality requirements respectively: Hawthorn wine has an alcohol content of 38 degrees, with a clean and refreshing acidity, a fresh and pure fruit aroma, and a clear body; wolfberry wine has an alcohol content of 38 degrees, with a naturally mellow sweetness, distinct flavor characteristics, a natural orange-red color, and a clear liquid; jujube wine has an alcohol content of 40 degrees, with a pure and rich jujube aroma, a full-bodied and mellow taste, and no bitter or astringent taste.

[0009] The beneficial effects of this invention patent application compared to the prior art are as follows: Firstly, this invention patent application utilizes a carefully blended process of tangerine peel extract with wolfberry wine, hawthorn wine, and jujube wine, integrating the natural color, aroma, and flavor of fruits and herbs with the unique aroma and taste of traditional Chinese baijiu, as well as the rich nutrition of the raw materials. Secondly, the tangerine peel wine obtained by this invention patent application has an amber luster, is clear and transparent, and the mellowness of tangerine peel, the sweetness of wolfberry, the fruit acidity of hawthorn, and the aroma of jujube blend together, creating a harmonious and full-bodied complex aroma. Thirdly, the wine obtained by this invention patent application has a mellow and sweet taste. According to the evaluation of a professional tasting team, its smoothness score averages 9.7 points (out of 10). The test results show that the total sugar content is higher than 18g / L, and the flavor is close to that of semi-sweet wine. The complex aroma formed by the blending of various raw materials and base wine gives the product a unique style. Fourthly, the tangerine peel wine obtained by this invention patent application contains a variety of terpenoid compounds, which have high nutritional value and can meet the multiple needs of modern consumers for alcoholic beverages that combine health, nutrition, and flavor.

[0010] The key difference between this invention and existing technologies: The company pioneered a "water-alcohol dual-phase synergistic extraction" process based on Lao Baigan-style baijiu. This process involves first using boiling water to perform a 12-hour static aqueous phase extraction on the washed tangerine peel sample to achieve preliminary enrichment of water-soluble active ingredients. Then, the resulting aqueous extract is used as a dilution medium to precisely adjust the high-alcohol Lao Baigan-style baijiu base liquor to the optimal alcohol content for alcohol extraction. This alcohol content is then used as the alcohol phase extraction solution for a second maceration of the tangerine peel, thereby efficiently promoting the dissolution of its alcohol-soluble flavor substances and functional components—such as volatile oils and flavonoids.

[0011] The core of this invention lies in precisely controlling the interaction between the three elements of "temperature, concentration, and time," transforming the soaking process of tangerine peel and baijiu from a simple dissolution and extraction into a complex physicochemical synergistic reaction. The resulting novel liquor has a more stable and balanced internal structure, not only exhibiting better component retention but also producing a synergistic enhancement effect of "1+1>2" in terms of flavor (i.e., the active flavor substances in tangerine peel and the components of Lao Bai Gan-style baijiu, under specific process conditions, do not simply superimpose but form a new flavor complex through intermolecular interactions, making the liquor surpass the effect of a single flavor addition in terms of aroma complexity, taste layers, and aftertaste persistence). This is something that traditional methods, such as simply extending the soaking time or increasing the temperature, cannot achieve. In the subsequent separation and purification stage, an innovative low-temperature diatomaceous earth filtration process of -6 to 0℃ was adopted. This step is conducive to maintaining the effectiveness of the aforementioned extraction process: the low temperature effectively avoids oxidation, hydrolysis and volatilization of flavor substances that may occur during the filtration process, thereby fully preserving the active ingredients and flavor synergies created in the previous stage, further ensuring the nutritional quality and long-term stability of the final product, and realizing full-process flavor and quality control from extraction to separation. Meanwhile, this invention does not add any chemical flavoring agents, but uses wolfberry wine, hawthorn wine and jujube wine for flavoring, giving the product a healthy and pleasant sweet and sour taste while also bringing rich nutritional value. Attached Figure Description

[0012] Figure 1 This is a summary of the terpenoid compounds contained in aged tangerine peel wine. Detailed Implementation Example

[0013] A type of aged tangerine peel wine, comprising the following components by weight: 60 parts by weight of Xinhui aged tangerine peel, 44 parts by weight of wolfberry wine, 1 part by weight of hawthorn wine, 2 parts by weight of jujube wine, 1400 parts by weight of Lao Bai Gan-style base liquor, and 19 parts by weight of crystalline fructose. The preparation steps are as follows: a) Weigh 60 parts by weight of Xinhui tangerine peel, pour boiling water into the washed tangerine peel sample, and perform static extraction for 12 hours to keep it in a static state. Use the filtrate as a dilution agent to mix with 1400 parts by weight of Laobaigan-style base liquor to form a compound extraction solvent. Add the tangerine peel and extract at room temperature (25℃) for 60 days. Then filter it using an 80-mesh filter and store it for more than 1 year for later use. b) Weigh out 44 parts by weight of homemade 38-degree wolfberry wine, 1 part by weight of 38-degree hawthorn wine, and 2 parts by weight of 40-degree jujube wine that have been stored for more than 1 year, and filter them separately using an 80-mesh filter screen for later use. c) Mix the wine obtained in steps a) and b) well, then add water to lower the alcohol content to 36 degrees, and set aside. d) Freeze the wine obtained in step c) to -6 to 0°C, then filter it using diatomaceous earth and a 0.22μm filter plate, and store it for later use; e) Add 19 parts by weight of crystalline fructose to the shaped wine obtained in step d), and then mix thoroughly using an air pump to obtain the finished product.

[0014] The tangerine peel wine obtained in this embodiment exhibits a clear and bright amber color, with a rich and harmonious aroma: based on the aroma of aged baijiu base liquor, the mellow sweetness of tangerine peel, the refreshing fruity acidity of hawthorn, the sweetness of goji berries, and the fragrance of jujube intertwine and blend to form a complex aroma with rich layers. The taste is smooth, sweet, and refreshing, with a unique and distinctive style. The detection data for its beneficial components are as follows: Alcohol content (degrees): 35.7; Total acid (g / L): 1.0; Total sugar (g / L): 18.4; Total esters (g / L): 1.75; Dry extract (g / L): 1.9; Hesperidin (mg / L): 24.18; Norihesperidin (mg / L): 13.78; Citrulline (mg / L): 10.52; Terpenes (species): 35. Example

[0015] A type of aged tangerine peel wine, comprising the following components by weight: 60 parts Xinhui aged tangerine peel, 41 parts wolfberry wine, 1.5 parts hawthorn wine, 1.5 parts jujube wine, 1350 parts aged baijiu-flavored base liquor, and 20 parts crystalline fructose. The preparation steps are as follows: a) Weigh 60 parts by weight of Xinhui tangerine peel, pour boiling water into the washed tangerine peel sample, and perform static extraction for 12 hours to keep it in a static state. Use the filtrate as a dilution agent to mix with 1350 parts by weight of Laobaigan-style base liquor to form a compound extraction solvent. Add the tangerine peel and extract at room temperature (26℃) for 60 days. Then filter it using an 80-mesh filter and store it for more than 1 year for later use. b) Weigh out 41 parts by weight of homemade 38-degree wolfberry wine, 1.5 parts by weight of 38-degree hawthorn wine, and 1.5 parts by weight of 40-degree jujube wine that have been stored for more than 1 year, and filter them separately using an 80-mesh filter screen for later use. c) Mix the wine obtained in steps a) and b) well, then add water to lower the alcohol content to 36 degrees, and set aside. d) Freeze the wine obtained in step c) to -6 to 0°C, then filter it using diatomaceous earth and a 0.22μm filter plate, and store it for later use; e) Add 20 parts by weight of crystalline fructose to the shaped wine obtained in step d), and then mix thoroughly using an air pump to obtain the finished product.

[0016] The tangerine peel wine obtained in this embodiment exhibits a clear and bright amber color, with a rich and harmonious aroma: based on the aroma of aged baijiu base liquor, the mellow sweetness of tangerine peel, the refreshing fruity acidity of hawthorn, the sweetness of goji berries, and the fragrance of jujube intertwine and blend to form a complex aroma with rich layers. The taste is smooth, sweet, and refreshing, with a unique and distinctive style. The detection data for its beneficial components are as follows: Alcohol content (degrees): 35.8; Total acid (g / L): 1.1; Total sugar (g / L): 18.2; Total esters (g / L): 1.72; Dry extract (g / L): 1.8; Hesperidin (mg / L): 24.16; Norihesperidin (mg / L): 13.77; Citrulline (mg / L): 10.53; Terpenes (species): 35. Example

[0017] A type of aged tangerine peel wine, comprising the following components by weight: 60 parts by weight of Xinhui aged tangerine peel, 45 parts by weight of wolfberry wine, 2 parts by weight of hawthorn wine, 1 part by weight of jujube wine, 1450 parts by weight of Lao Bai Gan-style base liquor, and 21 parts by weight of crystalline fructose. The preparation steps are as follows: a) Weigh 60 parts by weight of Xinhui tangerine peel, pour boiling water into the washed tangerine peel sample, and perform static extraction for 12 hours to keep it in a static state. Use the filtrate as a dilution agent to mix with 1450 parts by weight of Laobaigan-style base liquor to form a compound extraction solvent. Add tangerine peel and extract at room temperature (23°C) for 60 days. Then filter using an 80-mesh filter and store for more than 1 year for later use. b) Weigh out 45 parts by weight of homemade 38% wolfberry wine, 2 parts by weight of 38% hawthorn wine, and 1 part by weight of 40% jujube wine that have been stored for more than 1 year, and filter them separately using an 80-mesh filter screen for later use. c) Mix the wine obtained in steps a) and b) well, then add water to lower the alcohol content to 37 degrees, and set aside. d) Freeze the wine obtained in step c) to -6 to 0°C, filter it using diatomaceous earth and a 0.22μm filter plate, and store it for later use; e) Add 21 parts by weight of crystalline fructose to the shaped wine obtained in step d), and then mix thoroughly using an air pump to obtain the finished product.

[0018] The tangerine peel wine obtained in this embodiment exhibits a clear and bright amber color, with a rich and harmonious aroma: based on the aroma of aged baijiu base liquor, the mellow sweetness of tangerine peel, the refreshing fruity acidity of hawthorn, the sweetness of goji berries, and the fragrance of jujube intertwine and blend to form a complex aroma with rich layers. The taste is smooth, sweet, and refreshing, with a unique and distinctive style. The detection data for its beneficial components are as follows: Alcohol content (degrees): 36.1; Total acid (g / L): 0.9; Total sugar (g / L): 18.6; Total ester (g / L): 1.70; Dry extract (g / L): 1.7; Hesperidin (mg / L): 24.15; Norihesperidin (mg / L): 13.72; Citrulline (mg / L): 10.50; Terpenes (species): 35. Example

[0019] A type of aged tangerine peel wine, comprising the following components by weight: 60 parts by weight of Xinhui aged tangerine peel, 43 parts by weight of wolfberry wine, 1.5 parts by weight of hawthorn wine, 2 parts by weight of jujube wine, 1350 parts by weight of aged baijiu-flavored base liquor, and 21 parts by weight of crystalline fructose. The preparation steps are as follows: a) Weigh 60 parts by weight of Xinhui tangerine peel, pour boiling water into the washed tangerine peel sample, and perform static extraction for 12 hours to keep it in a static state. Use the filtrate as a dilution agent to mix with 1350 parts by weight of Laobaigan-style base liquor to form a compound extraction solvent. Add tangerine peel and extract at room temperature (27°C) for 60 days. Then filter using an 80-mesh filter and store for more than 1 year for later use. b) Weigh out 43 parts by weight of homemade 38-degree wolfberry wine, 1.5 parts by weight of 38-degree hawthorn wine, and 2 parts by weight of 40-degree jujube wine that have been stored for more than 1 year, and filter them separately using an 80-mesh filter screen for later use. c) Mix the wine obtained in steps a) and b) well, then add water to lower the alcohol content to 36 degrees, and set aside. d) Freeze the wine obtained in step c) to -6 to 0°C, filter it using diatomaceous earth and a 0.22μm filter plate, and store it for later use; e) Add 21 parts by weight of crystalline fructose to the shaped wine obtained in step d), and then mix thoroughly using an air pump to obtain the finished product.

[0020] The tangerine peel wine obtained in this embodiment exhibits a clear and bright amber color, with a rich and harmonious aroma: based on the aroma of aged baijiu base liquor, the mellow sweetness of tangerine peel, the refreshing fruity acidity of hawthorn, the sweetness of goji berries, and the fragrance of jujube intertwine and blend to form a complex aroma with rich layers. The taste is smooth, sweet, and refreshing, with a unique and distinctive style. The detection data for its beneficial components are as follows: Alcohol content (degrees): 35.6; Total acid (g / L): 1.3; Total sugar (g / L): 18.8; Total esters (g / L): 1.73; Dry extract (g / L): 1.6; Hesperidin (mg / L): 24.14; Norihesperidin (mg / L): 13.75; Citrulline (mg / L): 10.49; Terpenes (species): 35. Example

[0021] A type of aged tangerine peel wine, comprising the following components by weight: 60 parts by weight of Xinhui aged tangerine peel, 40 parts by weight of wolfberry wine, 1 part by weight of hawthorn wine, 1.5 parts by weight of jujube wine, 1500 parts by weight of Lao Bai Gan-style base liquor, and 20 parts by weight of crystalline fructose. The preparation steps are as follows: a) Weigh 60 parts by weight of Xinhui tangerine peel, pour boiling water into the washed tangerine peel sample, and perform static extraction for 12 hours to keep it in a static state. Use the filtrate as a dilution agent to mix with 1500 parts by weight of Laobaigan-style base liquor to form a compound extraction solvent. Add the tangerine peel and extract at room temperature (25°C) for 60 days. Then filter it using an 80-mesh filter and store it for more than 1 year for later use. b) Weigh out 40 parts by weight of homemade 38-degree wolfberry wine, 1 part by weight of 38-degree hawthorn wine, and 1.5 parts by weight of 40-degree jujube wine that have been stored for more than 1 year, and filter them separately using an 80-mesh filter screen for later use. c) Mix the wine obtained in steps a) and b) well, then add water to lower the alcohol content to 37 degrees, and set aside. d) Freeze the wine obtained in step c) to -6 to 0°C, filter it using diatomaceous earth and a 0.22μm filter plate, and store it for later use; e) Add 20 parts by weight of crystalline fructose to the shaped wine obtained in step d), and then mix thoroughly using an air pump to obtain the finished product.

[0022] The tangerine peel wine obtained in this embodiment exhibits a clear and bright amber color, with a rich and harmonious aroma: based on the aroma of aged baijiu base liquor, the mellow sweetness of tangerine peel, the refreshing fruity acidity of hawthorn, the sweetness of goji berries, and the fragrance of jujube intertwine and blend to form a complex aroma with rich layers. The taste is smooth, sweet, and refreshing, with a unique and distinctive style. The detection data for its beneficial components are as follows: Alcohol content (degrees): 36.5; Total acid (g / L): 1.2; Total sugar (g / L): 18.3; Total ester (g / L): 1.74; Dry extract (g / L): 1.5; Hesperidin (mg / L): 24.17; Norihesperidin (mg / L): 13.75; Citrulline (mg / L): 10.51; Terpenes (species): 35. Example

[0023] A type of aged tangerine peel wine, comprising the following components by weight: 60 parts by weight of Xinhui aged tangerine peel, 42 parts by weight of wolfberry wine, 2 parts by weight of hawthorn wine, 1 part by weight of jujube wine, 1550 parts by weight of Lao Bai Gan-style base liquor, and 19 parts by weight of crystalline fructose. The preparation steps are as follows: a) Weigh 60 parts by weight of Xinhui tangerine peel, pour boiling water into the washed tangerine peel sample, and perform static extraction for 12 hours to keep it in a static state. Use the filtrate as a dilution agent to mix with 1550 parts by weight of Laobaigan-style base liquor to form a compound extraction solvent. Add tangerine peel and extract at room temperature (26℃) for 60 days. Then filter using an 80-mesh filter and store for more than 1 year for later use. b) Weigh out 42 parts by weight of homemade 38-degree wolfberry wine, 2 parts by weight of 38-degree hawthorn wine, and 1 part by weight of 40-degree jujube wine that have been stored for more than 1 year, and filter them separately using an 80-mesh filter screen for later use. c) Mix the wine obtained in steps a) and b) well, then add water to lower the alcohol content to 38 degrees, and set aside. d) Freeze the wine obtained in step c) to -6 to 0°C, filter it using diatomaceous earth and a 0.22μm filter plate, and store it for later use; e) Add 19 parts by weight of crystalline fructose to the shaped wine obtained in step d), and then mix thoroughly using an air pump to obtain the finished product.

[0024] The tangerine peel wine obtained in this embodiment exhibits a clear and bright amber color, with a rich and harmonious aroma: based on the aroma of aged baijiu base liquor, the mellow sweetness of tangerine peel, the refreshing fruity acidity of hawthorn, the sweetness of goji berries, and the fragrance of jujube intertwine and blend to form a complex aroma with rich layers. The taste is smooth, sweet, and refreshing, with a unique and distinctive style. The detection data for its beneficial components are as follows: Alcohol content (degrees): 37.4; Total acid (g / L): 1.2; Total sugar (g / L): 18.1; Total ester (g / L): 1.65; Dry extract (g / L): 1.6; Hesperidin (mg / L): 24.18; Norihesperidin (mg / L): 13.77; Citrulline (mg / L): 10.52; Terpenes (species): 35.

[0025] The tangerine peel wine provided in this patent application uses carefully selected raw materials, including Lao Bai Gan-style base liquor, Xinhui tangerine peel, goji berries, hawthorn, and golden thread jujubes. The tangerine peel is preferably from the authentic Xinhui production area to ensure the foundation of characteristic flavor compounds; the golden thread jujubes are preferably from the neighboring Cangzhou production area, and their blending with the baijiu and Xinhui tangerine peel results in a more mellow and harmonious aroma. It should be noted that the tangerine peel used in this invention is not limited to Xinhui, and the golden thread jujubes are not limited to Cangzhou; tangerine peel and golden thread jujube varieties from other production areas that meet the process requirements can work in synergy with the base liquor to form a mellow and harmonious complex flavor system during extraction and aging, achieving an organic fusion of aroma and liquor structure.

Claims

1. A type of aged tangerine peel wine, characterized in that: It includes 1300-1550 parts by weight of Lao Bai Gan-style base liquor, 60 parts by weight of dried tangerine peel, 40-45 parts by weight of wolfberry wine, 1-2 parts by weight of hawthorn wine, 1-2 parts by weight of jujube wine, and 19-21 parts by weight of crystalline fructose.

2. A method for preparing aged tangerine peel wine, characterized in that, Includes the following steps: Step a): Weigh 60 parts by weight of dried tangerine peel, add 1300-1550 parts by weight of Lao Bai Gan-style base liquor, soak at room temperature for 60 days, filter, and store for more than 1 year for later use. Step b): Weigh 40-45 parts by weight of wolfberry wine stored for more than 1 year, 1-2 parts by weight of hawthorn wine, and 1-2 parts by weight of jujube wine, filter, and set aside. Step c): Mix the wine obtained in steps a) and b), add water to lower the alcohol content to 36-38 degrees, and set aside. Step d): Freeze the wine obtained in step c) to -6 to 0°C, filter it using diatomaceous earth and a 0.22μm filter plate, and store it for later use; Step e): Add 19-21 parts by weight of crystalline fructose to the shaped wine obtained in step d), mix thoroughly, and the finished product is obtained.

3. The method for preparing aged tangerine peel wine as described in claim 2, characterized in that, In step a), the extraction method is as follows: First, boiling water is poured into the washed tangerine peel sample and static extraction is carried out for 12 hours; then it is filtered, and the filtrate is used as a dilution agent to be mixed with the base liquor of baijiu to the target alcohol content to form a composite extraction solvent, and then the pretreated tangerine peel is subjected to a second alcohol extraction.

4. The method for preparing aged tangerine peel wine as described in claim 2, characterized in that, In step c), the water is purified water.

5. The method for preparing aged tangerine peel wine as described in claim 2, characterized in that, In step d), the filtration method is a combination of low-temperature cold treatment and diatomaceous earth filtration.

6. The method for preparing aged tangerine peel wine as described in claim 2, characterized in that, The aforementioned wolfberry wine, hawthorn wine, and jujube wine are all flavoring wines; and must respectively meet the following specific quality requirements: hawthorn wine has an alcohol content of 38 degrees, with a clean and refreshing acidity, a fresh and pure fruit aroma, and a clear body; wolfberry wine has an alcohol content of 38 degrees, with a naturally mellow sweetness, distinct flavor characteristics, a natural orange-red color, and a clear liquid; jujube wine has an alcohol content of 40 degrees, with a pure and rich jujube aroma, a full-bodied and mellow taste, and no bitter or astringent taste.

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