The invention relates to a process for producing wines, in particular to a method for producing a
dismutase loquat
wine. The method for producing the
dismutase loquat
wine is characterized by comprising the following steps: A) selecting fresh and ripe fruits, sterilizing the peel by utilizing a 1 / 5000
potassium hypermanganate solution, washing with
clean water, artificially removing the kernels, juicing by utilizing a juicer, and transferring the juice into a
fermentation jar; B) forming sufficient
oxygen space because the juice accounts for about 1 / 3-1 / 2 of the volume of the
jar after being transferred into the
jar, adding a 3-11% white
sugar solution dissolved in advance to be uniformly stirred, and then, inoculating a fresh Sacch Cervisiae culture solution, wherein the
inoculation amount is 0.01-1%; storing the mixture for not more than 24h, and culturing for 96-168h at 33+ / -3 DEG C so that the mixture is abundantly multiplied under the aerobic condition; and when the amount of live
bacteria reaches more than 100 millions / ml, fermenting after executing. The
dismutase can be matched with the loquat
wine to produce the dismutase loquat wine which has good
flavor, is beneficial to the
human body and has the advantages of fragment wine
flavor and sour, sweet and delicious taste.