135results about How to "The wine is clear and transparent" patented technology

The invention discloses a preparing method of dragon fruit wine, which comprises the following steps: peeling the dragon fruit with red pulp; bruising; extracting juice; cooling through pectic enzyme, SO2 and heat treatment; adjusting the acidity and sugar degree; seeding yeast; yeasting; separating pin of wine; stripping glue; clarifying; sterilizing; canning under low temperature to store; getting the product. This invention possesses good taste of red dragon fruit, which is fit for the developing direction of home and abroad.

The invention discloses a high-yield and fruit-residue-free production method of a dragon fruit wine, comprising the following steps of: peeling fresh and ripe dragon fruit, and carrying out primary enzymolysis and secondary enzymolysis to obtain dragon fruit juice; and then, fermenting, aging, blending, settling and sterilizing to obtain finished dragon fruit wine, wherein the peel of the dragonfruit can be used for producing pigment, pectin and other products after being dried. In the process of the preparation of the dragon fruit juice, no fruit residues are generated; the produced dragonfruit wine is clear and transparent and has special light and harmonious fruit aroma and wine aroma. White fruit pulp raw material can be used for producing golden yellow dragon fruit wine, red fruitpulp raw materials can be used for producing red dragon fruit wine, and the wine production rate of the fruit pulp is up to 99%.

The invention relates to a method for preparing intensified daqu applied to nongjiang-flavor Chinese spirits from Bacillus thermophilus. The intensified daqu prepared by the method is high in fermentation speed, is added into a finished high-temperature starter for production, is used for brewing traditional Chinese spirits, can reduce the starter consumption in production, effectively solves the problem that fermented grains stacked in winter are difficult to heat, improves the spirit yield and premium quality good rate on the premise of keeping the flavor of the original spirits, can save massive brewing and fermentation equipment, manpower, field and energy, and has high use value.

The invention relates to a method for brewing high-acid low-sugar small berry fruit wine, in particular to a method for brewing raspberry wine using raspberry as a fermenting material and an application for carrying out the same. The method comprises the following steps of: crushing rinsed raspberry fruits which are free of insects and unrotten, adding pectinase and cellulose during crushing to perform zymohydrolysis, and adding white granulated sugar; performing primary acidity regulation by adopting potassium tartrate; adding Saccharomyces cerevisiae into fruit juice to perform primary fermentation, and performing back flow and solid-liquid separation after the primary fermentation; adding active aster flavor yeast into the fruit juice which is performed with the solid-liquid separation to perform secondary fermentation, esterifying the fermented fruit juice and reducing the acidity naturally, performing the solid-liquid separation to receive filtrate, namely raspberry brut, and receiving the raspberry wine which is the aged brut. The method uses two yeasts with different fermentation functions for brewing to acquire the raspberry fruit wine with soft taste and full-bodied ester flavor, and maintains special flavor peculiar to the raspberry fruits, nutrient contents in the raspberry, oxidation resistance and other biological functions.

The invention relates to white spirit - Manchu cave storage wine which inherits and summarizes the prior brewing technique and the modern science technology and a brewing technique for the Manchu cave storage wine. The Manchu cave storage wine is prepared by the following raw materials by weight ratio: the weight ratio of sorghum to fermented grains to rice hulls to Daqu powder is 1 to 4.5-5.0 to 0.15-0.20 to 0.20 to 0.26. The brewing technique inherits and carries forward the unique white spirit brewing and storing techniques of Manchu, adopts luscious underground spring water, selects superior sorghum and minor cereals, takes intermediate and high temperature Daqu as saccharified ferment, and adopts the characteristics of the mixed multi-turn fermentation technique and the techniques such as fermentation in a mud fermentation pit, distillation in a stone pot, aged wine storage in a cave, elaborate blending and so on. The Manchu cave storage wine has limpid and transparent wine body, aromatic flavor of a fermentation pit, heavy wine body, coordinated flavors and clean taste, is pleasant after taste and has unique wind body style.

The invention discloses yellow wine and a brewing process thereof, and particularly relates to sweet yellow wine and a brewing process thereof. The sweet yellow wine is prepared by the following raw materials: 5000 parts of brown sweet rice, 20 to 25 parts of Chinese medicinal distiller yeast, 20 parts of traditional distiller yeast, 9 parts of yellow wine active dry yeast, 1 part of Cordyceps sinensis, 2 parts of the root of straight ladybell and 1 part of the root of hairy asiabell; the traditional Chinese distiller yeast is prepared from the following raw materials: 5 parts of sophora flower, 3 parts of medlar, 4 parts of sandalwood, 4 parts of agilawood, 3 parts of chrysanthemum, 2 parts of liquorice, 3 parts of glossocardia, 3 parts of myrcia, 4 parts of cimicifugae foetidae, 5 parts of woodpaw, 3 parts of arabian jasmine flower, 4 parts of polygonum multiflorum, 3 parts of honeysuckle, 4 parts of myrobalan, 2 parts of radix asparagi, 5 parts of momordica grosvenori, 10000 parts of rice and 130 parts of traditional distiller yeast. The prepared yellow wine has the characteristics of light yellow color, high clarity, mellow flavor, sweet and delicious taste, softness, moderateness, no bitterness of the traditional Chinese medicine and endless aftertaste.

The invention relates to the field of brewing and specifically relates to fruity type distilled baijiu and a brewing method thereof. According to the fruity type distilled baijiu disclosed by the invention, sorghum, sticky rice, wheat, rice, corn and fruits are utilized as raw materials for brewing baijiu; by means of a preferred preparation technology, the baijiu is organically combined with microelements in the fruits, and the baijiu with unique fruity style is obtained. The prepared fruity baijiu disclosed by the invention has the advantages of clear and transparent body and no precipitation; fruity fragrance and mellow fragrance are coordinated; the prepared fruity baijiu has sweetness, gentleness and clear aftertaste; after drinking the fruity type distilled baijiu, a drinker can feelpleasant; types and use amounts of distiller's yeast are chosen; compared with the prior art, the distiller's yeast use amounts are reduced by 5 to 20%; furthermore, the saccharification, fermentation and esterification are functioned to the greatest extent in brewing. The baijiu yield of the preparation technology disclosed by the invention is improved by 5 to 10% compared with an original technology.

The invention discloses a method to brew the Cherokee rose wine through constant temperature fermenting, the method comprises the steps of saccharification, fermenting and distilling. Two methods of brewing the fruit wine and the white wine with the Cherokee rose are combined, thus the Cherokee rose distilling white wine with the quality of the Cherokee rose fruit wine can be produced, the liquor-making rate of the Cherokee rose wine brewed by the method is high, and can reach to 8 to 12 percent accounted as per the standard 50 degree(percentage V / V), the quality of the wine can be greatly enhanced, the color of the wine is bright and transparent, the fragrance of the wine is dense, the Cherokee rose wine is provided with the typical compound fragrance that the fruit fragrance of the Cherokee rose is taken as the main characteristic, the fragrance is natural, aromatic and permanent, the feeling in the mouth is not acerbic, the taste of the wine is pure, mellow and plentiful, and the residual taste is long. After detected, each physical and chemical index of the Cherokee rose wine is higher than the index of the superior grade wine, simultaneously, the nutritive substances such as amino acid, vitamin, calcium, iron, carotene, thiamin and ascorbic acid etc are rich in the Cherokee rose wine. The method is suitable for the large-scale production of the industrialization.

The invention provides a method for making enhanced mulberry wine. The method comprises the following steps: (1) selecting raw materials; (2) low-temperature crushing; (3) fermenting; (4) separating the juice from flesh timely; (5) fermenting the fruit juice again; (6) removing wine lees, fining and clarifying; (7) performing semi-solid fermentation on the pulp; (8) performing primary distillation; (9) performing secondary distillation; and (10) blending wine base. The method disclosed by the invention has the advantages that the alcoholic strength of the enhanced mulberry wine disclosed by the invention reaches 15-17% (v / v), the sugar degree reaches 3.0g / L or less, the acidity reaches 6.5-9.0g / L, and the volatile acid content is 0.5g / L or less. The wine made by the method disclosed by theinvention has a dark ruby red color and a beautiful purple red color, is clarified and transparent in wine body and crystal clear, has elegant mulberry aroma and wine aroma as well as elegant storagefragrance, and is capable of fusing various aromas; and the enhanced mulberry wine is mellow and fine in taste, pure, sweet in flavor, complete in wine body and strong and long-lasting in aftertaste.

The invention discloses a rice wine brewing process, in particular to a sweet rice wine brewing process. It includes the steps of material selection, rice washing, soaking, cooking, saccharification, alcoholization and wine pressing. The invention adopts three brewing techniques of distiller's yeast and koji applied in stages, and completely solves the characteristics of traditional sweet yellow rice wine such as low yield, low alcohol content and simple taste due to incomplete saccharification and alcoholization. The sweet yellow rice wine of the present invention is made from the raw materials of the following components, and the parts are parts by weight: 5000 parts of brown glutinous rice, 30 parts of traditional distiller's koji, 15 parts of self-made fragrant wine koji of traditional Chinese medicine, and 9 parts of live fermented dry yeast of yellow rice wine. Its production process includes raw material processing, cooking, saccharification and fermentation, wine fermentation, pressing and aging, and sterilized packaging. The rice wine prepared by the invention has the characteristics of light yellow and transparent color, mellow smell, sweet and sour taste, soft and moist, and endless aftertaste. The wine contains various amino acids and various trace elements.

The invention provides healthy white spirit with kudzu vine flavor and anti-hypertension effect and a brewing method thereof. The healthy white spirit comprises the following raw materials in parts by weight: 1 part of fresh kudzu vine particles, 2 parts of purified water and 0.01 part of yeast; the fresh kudzu vine particles are made from timely harvested fresh kudzu vine root blocks selected from a well-bred kudzu vine root planting base; the yeast is a special tailor-made yeast which comprises more than 20 Chinese herbal medicines of ephedra, liquorice, white asarum and the like; and the purified water is alkalescent spring water or deep well water with pH value of 7.0-7.2. The method for brewing the method, provided by the invention, comprises the making steps of timely excavating, shaving, washing, crushing, granulating, steaming, mashing, fermenting and distilling. The product prepared by the method has the advantages of clear and transparent wine quality, good sensory effect, soft and sweet taste, no sharp taste, pure kudzu vine flavor, low degree and no floccus and has the effects of treating headaches, lowering blood pressure, reducing blood fat, expanding blood vessels, regulating blood sugar level, eliminating senile plaques and the like.

The invention relates to a kind of Hylocereus undutus gas wine as well as the producing process. The characteristic of the invention include: peeling, pulverizing, handling by sodium metabisulfite, separating by centrifugation, filtering, regulating pH value and the sugar degree, pasteurizing, inoculating after cooling, primary fermenting, separating the wine peduncle, second fermenting, degumming, clarifying, sterilizing and low-temperature packaging to get the product. The invention is a shampion Hylocereus undutus gas wine used Hylocereus undutus flesh as the material. The product has a natural scarlet color, transparent wine body as well as elegant and harmonious flavors. Because the invention not only maintains the nutrients and scarlet color of Hylocereus undutus, but also has the special taste of shampion, so it is consistent with the developing directions and has an immense market potential.

The invention discloses a method for producing a kiwi fruit wine. The method comprises the following steps: preparing pulp from the kiwi fruit; adding saccharose, a tartaric acid and an active dried yeast to ferment by enzymolysis; terminating fermentation under a certain condition; clarifying and filtering by using 0.02-0.04% of calcium carbonate; adding honey, the tartaric acid and the like to a liquor to blend; bulking and sterilizing, so as to obtain the kiwi fruit wine. The kiwi fruit wine produced by using the production method is fresh and mellow in taste, and abundant in nutrients, and has unique and harmonious kiwi fruit aromas and flavor, and meanwhile, the brewing process is simple and feasible, and applicable to industrial production.

The invention discloses a method for making polygonum multiflorum rice wine, and belongs to the technical field of wine brewing. The method comprises the following steps: I, preparing rhodomyrtus tomentosa yeast, namely, a1, crushing rhodomyrtus tomentosa; b1, putting rhodomyrtus tomentosa, brown sugar and water into a container for fermentation so as to obtain a rhodomyrtus tomentosa yeast liquid; II, making rice wine, namely, a2, steaming rice well, and juicing mangos; b2, adding rice into mango juice, polygonum multiflorum powder, the rhodomyrtus tomentosa yeast liquid and water, and uniformly stirring; c2, fermenting the rice so as to obtain fermented glutinous rice; d2, adding water to soak the fermented glutinous rice; and e2, sealing the fermented glutinous rice, and steaming in a wine steamer till the alcoholic strength is 35-50 degrees, filtering off the wine liquid, and sealing in a wine jar, thereby obtaining the polygonum multiflorum rice wine. By adopting the method, the problems that conventional polygonum multiflorum rice wine is not good in taste and the polygonum multiflorum is not high in utilization rate can be solved.

The invention discloses a production process of robinia pserdoacacia rice wine. The production process comprises the following steps: cleaning fresh robinia pserdoacacia, removing stalks, and naturally withering the robinia pserdoacacia to enable the robinia pserdoacacia to produce strong fragrance; adding water in rice flour to carry out size mixing, carrying out liquidation and saccharification to obtain a saccharified liquid, mixing the saccharified liquid with the withered robinia pserdoacacia, heating to sterilize the mixture, cooling the mixture to the room temperature to obtain fermentation substrates, adding brewing yeast into the fermentation substrates, and sequentially carrying out high-temperature fermentation and low-temperature fermentation; and connecting a condenser in the fermentation processes, condensing for recycling gas produced during the fermentation to obtain a fragrance recycling liquid I, filtering to obtain a fermented wine liquid after the fermentation is finished, transferring the fermented wine liquid into a distiller, distilling the fermented wine liquid to obtain a distilled wine liquid, condensing for recycling again in the distilling process to obtain a fragrance recycling liquid II, and mixing the distilled wine liquid, the fragrance recycling liquid I and the fragrance recycling liquid II so as to obtain the robinia pserdoacacia rice wine. The fermented wine produced by the production method is pure and mild in wine flavor and strong in flavor and has the fragrances of robinia pserdoacacia and rice; the robinia pserdoacacia rice wine is fragrant and elegant.

The invention discloses a method for brewing buckwheat flavonoid wine and belongs to the technical field of preparation of health care wine. The method for brewing the buckwheat flavonoid wine comprises the following steps: producing a starter, soaking, steaming and drying in the sun, adding the starter and fermenting, distilling, blending, ageing, and bottling, so that the buckwheat flavonoid wine finished product is obtained. By adopting the method for brewing the buckwheat flavonoid wine, safe, fresh and special buckwheat flavonoid wine is produced self, and odour, bitter taste, astringent taste and other off flavours of buckwheat wine are eliminated, so that the buckwheat flavonoid wine product is pure, soft and continuous, mellow and sweet and is obviously different from the previous product in taste; meanwhile, a wine body of the product is golden yellow, slightly green, clear and colourless, the alcoholic strength is 38 degrees, and the flavonoid content is not less than 200mg / L.

The invention relates to the technical field of wind products, in particular to a method for preparing flower fragrance type lychee wine. The method comprises the following preparation steps of weighing raw materials including glutinous rice, lychee, jasmine flowers, flowers of dendrobium candidum and sweet osmanthus, cooking the glutinous rice, pretreating the lychee, mixing raw materials, performing sterilization, fermentation, clarifying, standing and filtering, introducing nitrogen, and performing packaging to obtain the flower fragrance type lychee wine. The lychee wine prepared through the method has flower fragrance and has storage durability, and effective ingredients can be absorbed easily. The prepared flower fragrance type lychee wine has effects of tonifying the spleen and stomach, calming the liver to relieve depression, regulating qi to alleviate pain, maintaining beauty and keeping young, eliminating fatigue and improving the human body immunity, has very high oxidation resistance and can prevent aging.

The invention relates to preparation technology for fruit wines, in particular to the preparation technology for a calcium fruit icewine, which solves the problem about acid control in processing the calcium fruit wine. The preparation technology for the calcium fruit icewine comprises the following steps: breaking fresh calcium fruits and mixing fruit juice, adding pectin clastic enzyme for enzymolysis treatment and then adding calcium carbonate for deacidification, inoculating saccharomycetes for fermentation, adding potassium bicarbonate to neutralize part of acid after the fermentation, then performing malolactic fermentation, and finally adding 10% mixed juice for blending so as to balance the taste; moreover, fining and filtering, cooling at subzero 5 to subzero 4 DEG C for 10 days, naturally storing in a can for ageing for 3 -5 mouths, filtering and canning, so as to obtain the calcium fruit wine at last. The wine body is transparent and clear, tastes full-bodied, is elegant and agreeable to the taste of sour and sweet, and smells nice.

The invention relates to a method for extracting gingko powder from gingkoes and preparing gingko healthy wine, comprising the following steps of: 1, selecting high-quality gingko fruit (gingkoes); 2, husking the fruit and removing red skins and fruit cores in a sterile room; 3, taking fruit flesh and pulverizing the fruit flesh into fine paste shape fruit flesh paste; and 4, pouring the fruit flesh paste into 50% of white spirit (the proportion of the paste to the white spirit is 1 to 5), uniformly stirring the mixture, separating the white spirit and a white sediment by using a filtration method after the mixture is deposited for 8 to 10 days, and obtaining gingko fruit wine and the white sediment and drying the white sediment to obtain gingko phenol. The proportion of distiller yeast to glutinous rice to gingko leaves to water in a formulation is 1 to 8 to 2 to 19. The operation method comprises the following steps: washing gingko leaves, drying the gingko leaves, boiling the leaves with water for 15 minutes, squeezing out leaf juice, boiling the leaf juice and the glutinous rice after being washed into porridge, cooling the porridge to 25 DEG C, adding the distiller yeast into the porridge, pouring the mixture into a wine crock, brewing the gingko leaf wine after 10 to 15 days, and obtaining the gingko leaf wine by filtration; blending the gingko fruit wine and the ginkgo leaf wine according to the need to obtain the gingko healthy wine. The gingko healthy wine has abundant nutrition, has a natural health-care function and can resist and cure diseases, delay consenescence and benefit longevity after being drunk for a long time.

The invention belongs to the field of health wine processing, and particularly relates to plant leaf health wine and a preparation method thereof. The plant leaf health wine is prepared by the following steps: by using plant leaves and Xiaoqu or Daqu white spirit with the content concentration of 18-68% (V / V) as base wine raw materials, proportioning the plant leaves and base wine in a weight ratio of (25-50): 1000, picking the plant leaves thoroughly, soaking the plant leaves at normal temperature, carrying out closed hot dipping at the temperature of 40-50 DEG C, and carrying out reduced pressure distillation, blending, aging, refined filtration and the like to obtain the final product. The plant leaf health wine has the advantages of outstanding nutrition, clear and transparent wine body, high softness, high aroma, high elegance, high refreshing, pure taste and stable quality, and new nutrient healthy plant health wine is provided for people.

The invention discloses a fermentation type morchella health care wine preparation technology, comprising the process of morchella mycelia-ultrasonic crushing-distilled water allocation-sugar and acid adjustment-pasteurization - inoculation-fermentation-morchella health care base liquor-low temperature aging-filtering-morchella health care wine; the fermentation type morchella health care wine preparation technology is simple, easy, and low in cost, and the prepared health care wine is good both in color and flavor.

The invention relates to the technical field of wine brewing, in particular to a waxy corn wine brewing process. The process includes following steps: preparing materials, soaking, smashing, gelatinizing, saccharifying, fermenting, aging, and sub-packaging. By treating corn through special process, waxy corn wine is light yellow and uniform in color and clear and transparent in body, has aroma unique for waxy corn and pure and strong wine fragrance and is exquisite and smooth in taste and lasting in aftertaste.

The invention relates to lychee rose wine and a preparation method thereof. With lychee base wine, red wine and white wine as raw materials which are added with rose essential oil or rose hydrosol, with high fructose syrup and white granulated sugar as blending agents, and assisted by a proper amount of adjuvants, the lychee rose wine is prepared by the method comprising the following steps: 1) harvesting, sorting, selecting and cleaning, cooling, peeling off and depitting, and squeezing the lychee, and conducting enzymatic hydrolysis; 2) standing by and conducting clarifying, separating clearjuice, freezing and concentrating the clear juice, adjusting components of the juice, conducting fermentation in a tank, ending the fermentation, conducting aging, implementing fining and implementing cold treatment, so that the lychee base wine is obtained; and 3) conducting blending, adding the rose essential oil or rose hydrosol, filtering obtained liquid by virtue of a membrane, and filling and sealing the liquid, so that the lychee rose wine is obtained. The lychee rose wine prepared by the invention is clear and transparent in wine body and low in content of volatile acid, and the lingering bitterness of the wine body is obviously reduced and the wine body is good in taste; the wine is low in content of fusel oil and cannot go to head easily; and the wine has such functions of resisting oxidation and the like. The lychee rose wine provided by the invention is applicable to preparation of various health-care wine drinks, and especially, the lychee rose wine can be widely appliedto white-collar women; therefore, the lychee rose wine has a broad market prospect.

The invention discloses a method for brewing brandy by adopting red dates and mazus micromalus makino as raw materials, belongs to the technical field of wine brewing and relates to the brewing of thebrandy. The method comprises the following steps: (1) sorting and cleaning the red dates and the mazus micromalus makino, and mixing according to the mass ratio of (57-63):(37-43); (2) adding water into the red dates and the mazus micromalus makino which are mixed, boiling, maintaining for 4-5 hours at the temperature of 95 DEG C or above under the stirring condition, and collecting extracting solution; (3) rapidly cooling the extracting solution, adding enzyme to carry out enzymolysis for 4-6 hours; (4) carrying out centrifugal separation on slurry after enzymolysis, and collecting separatedliquid; (5) cooling the separated liquid, adding yeasts for fermentation, and stopping fermentation when the content of residual sugar is less than or equal to 1.0g / 100mL; and (6) filling fermented liquid after fermentation into a distiller for distillation, thus obtaining the brandy. According to the method disclosed by the invention, the wine is clear and transparent, the taste is mellow and sweet, the nutrition is rich, and the effects of invigorating the spleen and the stomach, helping digestion, tonifying qi and blood, resisting cancers, softening blood vessels and enhancing the immunityof the organism can be achieved.

The invention relates to a preparation method of wines and in particular relates to a preparation method of a litchi sparkling wine. In the method, fresh litchi fruits are first used as the raw material of the sparkling wine, thus the original aroma characteristic of litchi fruits can be maintained, the natural value can be maintained, sugar in the fruits can be maintained and fermented to generate carbon dioxide, the damage of artificially added carbon dioxide on the mouth feeling of the fruit wine can be avoided and the brewing process can be simplified. The method comprises the following operation steps: (1) harvesting fresh litchi fruits to be used as the raw material; (2) hulling and coring; (3) squeezing to obtain juice and adding sulfur dioxide; (4) clarifying; (5) performing alcoholic fermentation; (6) racking; (7) stopping fermentation; (8) refrigerating and ageing; and (9) performing constant pressure filtration and filling.

The invention discloses Xiaoyao black soybean wine comprising raw materials as follows: black soybeans, Chinese thorowax roots, Chinese angelica, white peony roots, largehead atratylodes rhizomes, poria cocos, fresh ginger, mint, honey-fried licorice roots, cape jasmine, moutan bark, milkvetch roots, prepared rehmannia roots, pilose asiabell roots, an extract solution of longan pulp, table salt and honey. Water-soluble and alcohol-soluble functional ingredients of multiple raw materials are combined, the product is more comprehensive in effect and has better palatability, honey wine black soybeans are prepared from wine-soaked black soybeans, waste of materials is reduced, and the production cost is reduced. The product contains multiple effective ingredients such as crude polysaccharides, total saponins and the like and has effects of relieving fatigue, enhancing immunity, promoting metabolism, promoting blood circulation, removing blood stasis, maintaining beauty, removing chloasma and the like; the wine is clear and transparent and has the unique flavor and the healthcare effect. The wine is very beneficial to bodies after being drunk frequently, can relieve fatigue, is rare healthcare wine and is particularly suitable for women.

The invention belongs to the technical field of fruit wine and particularly relates to a brewing method of nutrition and healthcare kiwi wine. The brewing method includes: selection of kiwis, determination of sugar degree, enzymolysis, and primary fermentation, after fermentation and ageing of fruity wind yeast and esterified red yeast. The kiwi and passion fruit wine is clear and transparent, shiny, amber-color, strong fruit and wine aroma, exquisite and smooth, mellow and refreshing and lasting in taste, and both physical and chemical index and microbiological indicator are meet the standard; alcohol strength, sugar content and acidity are suitable, and good taste is achieved; the kiwi wine is rich in nutrients and has the healthcare function.

The invention provides wine taking shaddocks as a main raw material and a preparation method of the wine and relates to the technical field of fruit wine. The wine is prepared from raw materials in parts by weight as follows: 100-200 parts of shaddocks, 20-30 parts of baijiu, 5-10 parts of grapes, 5-10 parts of apples, 5-10 parts of Ya pears, 1-2 parts of honey, 4-7 parts of fructus lycii, 4-6 parts of radix astragali, 3-5 parts of radix angelicae sinensis, 6-8 parts of fructus momordicae, 1-2 parts of radix glycyrrhizae, 3-5 parts of red jujubes, 3-5 parts of lily bulbs, 2-3 parts of dry pectinase powder, 1-2 parts of cellulase, 15-20 parts of sucrose syrup, 5-7 parts of citric acid, 1-2 parts of yeast and 3-5 parts of a clarifying agent. The preparation method comprises the six steps of juice preparation, enzyme treatment, pre-fermentation, preparation of a traditional Chinese medicine extraction liquid, aging as well as filtration and sterilization. The wine takes the shaddocks as the main raw material, has the effects of relieving cough, reducing sputum, regulating qi, resolving lump, moistening the lung, clearing bowels, strengthening the spleen and stomach, removing alcohol poison and helping digestion, is clear and transparent, has no suspended matter and precipitates, has a good flavor, tastes good, is long in service life and meets the requirements of vast consumers.

The invention discloses a method for producing white spirit by adopting fructus rosae laevigatae. The method comprises the following steps: producing yeast by adopting sticky rice as a main raw material; crushing the fructus rosae laevigatae, and producing the crushed fructus rosae laevigatae; mixing the crushed fructus rosae laevigatae and yeast, then performing the fermentation, wherein the mass percentage of the crushed fructus rosae laevigatae and the yeast is 82%-83%: 17%-18%, and then boiling the wine; boiling the wine with slow fire, then boiling the wine with heavy fire, wherein after the wine boiling step is completed, the alcoholic degree reaches 50 to 55 degrees. The white spirit is good in taste, clear, transparent and impurity-free and has the unique fruit fragrance of the fructus rosae laevigatae. After drinking the white spirit, people have no headache and thirst, the effect of the alcohol can be dispelled rapidly, and an effect on diuresis and kidney nourishment can be realized after an appropriate amount of white spirit is drunk. The white spirit has functions for removing toxicity, subsiding the swelling, invigorating the blood circulation, removing the stasis, dispelling the wind and dampness, reducing urination for preventing enuresis, lowering the blood fat, resisting the bacteria and inflammation, and the like.

The invention relates to a preparation method of wine, in particular to a preparation method of full-juice lichi sweet wine. In the preparation method, lichi fresh fruits serve as raw materials of the full-juice sweet wine, so the intrinsic fragrance of the lichi fruits is maintained, the natural value of the lichi fruits is preserved, the natural alcohol content and the residual sugar of the lichi fruit are retained, damage to mouthfeel of the fruit wine caused by artificially sugaring is avoided, and the brewing process is simplified. The preparation method comprises the following operating steps of: (1) harvesting the lichi fresh fruits serving as the raw materials; (2) removing shells and kernels; (3) juicing the lichi and adding sulfur dioxide into the juice; (4) clarifying; (5) performing alcoholic fermentation; (6) revolving a tank; (7) stopping fermentation; (8) refrigerating and ageing; and (9) degerming, filtering and encapsulating.