68 results about "Low alcohol wine" patented technology

The present invention relates to a sweet red liquor and its production method. It is made by using red sorghum, xiaoqu, anka and white liquor according to the mixing ratio of 47-53:01-025:1.5-3:50-150 or using red sorghum, xiaqu and white liquor according to the mixing ratio of 47-53:0.1-0.25;50-150 through the processes of soaking, cooking, tedding, culturing yeast, saccharifying, closed fermentation, pressing, sterilizing, ageing and inspection. It is a low alcohol liquor with high nutritive value.

A process for making a low-alcohol, low-calorie wine is provided, as well as a composition thereof. The process includes the steps of providing a wine with a low alcohol content and then blending additives to achieve the character of a full-alcohol wine. Methods of providing a wine with a low-alcohol content include separating alcohol from full-alcohol wines or using grapes in the mash with a lower sugar content prior to fermentation. In one method of making a low-alcohol wine to which flavors can be added, regular, full-alcohol wine is reduced to 0.5-1.5% alcohol content through traditional de-alcoholization processes (for example spinning cone separation, evaporation, or membrane filtration under high pressure), and then blended with a fraction of the same full alcohol wine to achieve a wine with less alcohol than regular wines. Flavoring is added to this mixture.

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 relates to a distillation device. A combined type solid-state distillation device comprises a base, a vaporization wall barrel and a condensation wall barrel, a boiler barrel and a top cover, wherein the vaporization wall barrel and the condensation wall barrel are arranged on the base and sheathed with each other, the boiler barrel is arranged in the vaporization wall barrel, a liquid outlet and a steam input port are formed in the base, a condensate liquefied layer is arranged on the top cover, the vaporization wall barrel is in seal fit with the condensation wall barrel and the base, the condensation wall barrel is in seal fit with the top cover, an interlayer cavity is formed among the vaporization wall barrel, the condensation wall barrel and the base, a liquid diversion device is arranged at the top of the inner wall of the condensation wall barrel or the inner wall of the top cover, a plurality of circular condensate collecting tanks are arranged on the inner wall of the condensation wall barrel and are respectively communicated with a collection pipeline, and the collection pipeline is used for collecting a fractionation liquid after penetrating through the condensation wall barrel. Low-alcohol wine can be thoroughly eliminated by virtue of molecular short-path distillation, the waste of the low-alcohol can be avoided, and distillation can be adequately conducted.

The present invention relates to the liquor brewing field, and provides novel liquor flavoring agent and an application method in the wine brewing. The preparation method of the novel liquor flavoring agent comprises the following steps of fat enzymolysis, lipase inactivation and fat enzymatic hydrolysate emulsification. The novel liquor flavoring agent provides the application method in the wine brewing that the novel liquor flavoring agent is added during the wine base ageing or adding process. The novel liquor flavoring agent of the present invention contains a great variety of fatty acids, fatty acid monoglyceryl ester, fatty acid diglyceride, fatty acid triglyceride, and diethyl hydrine, thereby decreasing the irritating sensation and the bitter and astringent flavor of the wine, leading the residual taste of a wine body to be plump, bufferring the water taste in the low alcohol wine, and the wine body more soft and sweet in taste and smoother. The liquor flavoring agent is added in the aging period of the wine base, through the aging-acceleration for one month, the liquor can attain the effect that the wine base is stored for more years, the time used for adding the wine base is decreased, and the cost is reduced.

The invention belongs to the technical field of medicine, in particular to a preparation method of milk veteh, oleaster, walnut green husk and worm grass-containing health wine and an oxidation resistant pharmacologic activity effect thereof. The health wine comprises the following raw materials by weight percentage 50-70% of hoantchy root, 10-20% of oleaster, 10-20% of walnut green husk and 10-20% of worm grass. The method comprises the following steps of: smashing the milk veteh, the oleaster, the walnut green husk and the worm grass into powder; putting the powder into a distilling tank; adding low wine of 38-45 degree, the weight of which is 200-300 times of that of medicinal materials, into the distilling tank, and dipping for more than 72 hours; adding with royal jelly to be dissolved after filtering; sealing and storing for more than 90 days; and stirring at one time in every 10-20 days to obtain the health wine. Various external oxidation resistant activity tests prove that thehealth wine has stronger removing capability to tested free radical under the condition of a certain concentration, and has better and comprehensive oxidation resistant effect. Being drunk for a longtime, the health wine can prevent, cure or release various diseases such as heart cerebrovascular disease, cancer, diabetes mellitus, presenile dementia, and the like, and has no poison and side effects.

The invention discloses a low-alcohol wine and a preparation method thereof. The low-alcohol wine comprises the following raw materials in parts by weight: 1000 to 1500 parts of downy grapes, 200 to 300 parts of saccharose, 1 to 2 parts of pectinase, 80 to 150 parts of saccharomycetes, and 800 to 1000 parts of cold boiled water. The method comprises the following steps: picking fresh and mature downy grapes, performing change-temperature treatment on the downy grapes, performing crushing to prepare downy grape juice, performing mixed retting on the downy grape juice and the cold boiled water, inoculating the saccharomycetes, performing clarification, filter sterilization and tinning, so as to obtain the finished product. The low-alcohol wine reduces the final alcohol content of downy grape fruit wine, ensures that the taste of the wine is more round and strong, and keeps the original health care efficacy of downy grape fruit wine products.

The invention provides a making method of a health preserving and life prolonging liquor containing Rosa roxbunghii and Emblica officinalis extracts. The method comprises the following steps: mixing Rosa roxbunghii and Emblica officinalis extracts according to a proportion of 1-5g, adding the obtained mixture and a grain liquor into a container, sealing, naturally precipitating for 30-180d, removing foreign materials, and bottling. The making method can pass the test of the content of SOD activity in the Rosa roxbunghii and Emblica officinalis extracts, and the demands of users on the SOD activity in like liquors can be met. A small amount of the obtained high-SOD-activity liquor with high alcohol degree can meet the SOD daily intake required by a normal person. A large amount of the obtained low-SOD-activity liquor with low alcohol degree can meet the SOD daily intake required by a normal person. Required nutrition reaching and no resource waste are realized.

The invention discloses multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and a preparation method of the low-alcohol wine. Fresh fruits of the phyllanthus emblica L are dried, piperine is added to juice of the phyllanthus emblica L, combined yeast strains are adopted, and the multi-flavor kick type low-alcohol wine prepared from the phyllanthus emblica L is obtained with a low-temperature fermentation method. The brewed phyllanthus emblica L fruit wine has golden color and is clear and transparent, and fine bead-like bubbles rise and last for a while when the fruit wine is poured into a cup; compared with other phyllanthus emblica L fruit wine, the phyllanthus emblica L fruit wine has pure and harmonious peculiar flavor combining wine flavor and fruit flavor of the phyllanthus emblica L, the wine has moderate acerbic degree, sweet aftertaste and lasting strong effect and is pungent and refreshing, rich nutrition values of the phyllanthus emblica L are kept while multi-flavor, strong and pungent effects are realized, and a novel development way is provided for the phyllanthus emblica L.

The invention belongs to the field of liquor blending, and discloses a liquor blending method, comprising the following steps: respectively taking 100 mL of alcohol, liquor is based on a 100 mL measuring cylinder, and measuring the liquor degree; adjusting the high liquor to low liquor according to the following formula: water addition = (quantity of original liquor*conversion rate of liquor degree of each original liquor)-quantity of original liquor = (conversion rate of each original liquor-1)*quantity of original liquor; taking fragrent Daqu liquor and edible alcohol, using brewed water toreduce to the required alcohol content, adding 60% Daqu liquor as base liquor, adding 40% edible alcohol after lowering alcohol content, and then using essence to adjust the flavor of liquor.

The invention discloses a preparation method for Myrica rubra (Lour.) S. et Zucc. wine. The preparation method comprises the following steps of: (1) selecting fresh Myrica rubra (Lour.) S. et Zucc., and breaking the Myrica rubra (Lour.) S. et Zucc. with kernels into pulp to obtain Myrica rubra (Lour.) S. et Zucc. wine pulp; (2) adding pectinase to decompose pectin substances; (3) carrying out filtering and extracting to obtain Myrica rubra (Lour.) S. et Zucc. extraction liquor and solid parts; (4) fermenting the solid parts; (5) adding the Myrica rubra (Lour.) S. et Zucc. extraction liquor, and carrying out fermentation; (6) carrying out clarification, filtering, distillation and segmented interception to independently obtain a first wine segment, 45-55% vol wine segment and a low wine segment; (7) mixing the 45-55% vol wine segment with the Myrica rubra (Lour.) S. et Zucc. extraction liquor, and carrying out dipping; (8) carrying out clarification; and (9) carrying out filtering, bottling and sterilization. By use of the preparation method, the Myrica rubra (Lour.) S. et Zucc. wine with two tastes can be obtained, the dipping type Myrica rubra (Lour.) S. et Zucc. wine is a combination of the Myrica rubra (Lour.) S. et Zucc. extraction liquor and Myrica rubra (Lour.) S. et Zucc. fermentation distilled liquor, the Myrica rubra (Lour.) S. et Zucc. has rich fragrance, degradationof anthocyanin can be lowered without additional additives, and in addition, the low wine obtained after the Myrica rubra (Lour.) S. et Zucc. is fermented and distilled can be aged and decolored to obtain Myrica rubra (Lour.) S. et Zucc. dry white with a good taste and the rich fragrance.

The invention relates to a new acid-proof quality-guaranteeing method for low alcohol wine. The new acid-proof quality-guaranteeing method includes purification and refining processing, quick-acting fermentation of an uncooked material, timely distillation for wine production, low alcohol wine quality standard, distiller's grain and residual liquid treatment and other process steps. The new acid-proof quality-guaranteeing method is as follows: according to the ratio of pine needle leaf to mint stem leaf to radix stemonae of 0.6-0.5: 0.5-0.6: 0.4-0.5, weighing the acid-proof quality-guaranteeing Chinese herbal medicines to pulverize into the mixed uncooked material, then according to the ratio of wet or dry rice to mixed uncooked material of 9-8:0.02-0.01, weighing and pulverizing into 35-45 mesh uncooked material paste or uncooked material powder, according to the ratio of uncooked material paste to koji to clean water of 100:0.7-0.9:270-260 and uncooked material powder to koji to clean water of 100:0.7-0.9:300-280, weighing, and separately adding into a fermentation cylinder for even mixing and sealed fermentation until a mash becomes brown and is fermented maturely, and then putting into wine distilling equipment to obtain longly acid-proof quality-guaranteeing high-quality green mellow low alcohol wine with good taste.

The invention relates to a fine efficient wine brewing technology of raw rice. The technology consists of: screening, cleaning and purifying rice, adding clove, star anise or mint according to a raw grain / spice weight ratio of 100:1 and performing crushing grinding, pouring the crushed raw material into a fermentation vat, and adding koji for uncooked materials and purified water into the vat in order according to a weight ratio of the raw material, the koji and purified water of 100:6-8:290-300, stirring the materials evenly and performing sealing, stirring the substances once every 2-3 days, about 9 days later when the mash liquid turns into dark brown and is fermented well, putting the product into wine steaming equipment to perform wine steaming. The low alcohol mash liquid left after wine steaming can be used for rice vinegar and sauce production or re-fermentation, and the leftovers can be used for feed processing and livestock feeding, etc. The method provided by the invention has the advantages of practicability, exquisite process and easy operation, strong practicability and easy popularization, raw grain refinement, short fermentation period and excellent mash material quality, high yield, high quality and energy-saving, mellow wine quality and excellent aroma.

The invention discloses a sweet low-alcohol pink wine brewing method which includes the steps: (1) performing water-bath activation on non-saccharomyces yeasts Metschnikowiapulcherrima to obtain non-saccharomyces yeast activation solution; (2) feeding red grape juice residues with skins into a tank, adding SO2 and pectinase and impregnating and filtering the materials to obtain raw pink grape juice; (3) adding the non-saccharomyces yeast activation solution into the raw juice and performing constant temperature fermentation to obtain non-saccharomyces yeast fermentation liquor; (4) performingwater-bath activation on saccharomyces cerevisiae ES488 to obtain saccharomyces cerevisiae activation solution; (5) adding the activated saccharomyces cerevisiae activation solution into the non-saccharomyces yeast fermentation liquor, and performing constant temperature fermentation to obtain low-alcohol fermentation liquor; (6) performing constant temperature standing on the low-alcohol fermentation liquor to obtain low-alcohol clear juice; (7) performing cross flow filtration on the low-alcohol clear juice to obtain low-alcohol wine juice; (8) adding SO2 into the low-alcohol wine juice andfilling the tank with the juice to obtain sweet low-alcohol pink wine. Raw materials are easily obtained, the process is simple, consumer groups are wide, and industrial production is easily realized.

The invention discloses a production process for preparing a low-alcohol disinfectant containing plant components by adopting a wine brewing process. The low-alcohol disinfectant is prepared from thefollowing components in parts by weight: 40-60 parts of organic sorghum flour, 30-50 parts of glutinous rice flour, 50-100 parts of wheat starch, 4-10 parts of an additive, 10-20 parts of lotus leaf powder, 100-220 parts of water, 0.5-3 parts of a polyhexamethylene biguanide solution, 0.1-0.5 part of a didecyl dimethyl ammonium bromide solution and 5-10 parts of yeast. The preparation process comprises the following steps: S1, preparing low-alcohol alcohol; S2, adding water and a plant additive into the finished product alcohol, and mixing and stirring for 15-30 minutes; S3, adding the lotus leaf powder into the mixed solution obtained in the step S2, and performing mixing and stirring for 10-20min; S4, adjusting the pH value; and S5, bottling and storing the low-alcohol disinfectant finished product containing the plant components. A cactus extract and a honeysuckle flower extract have a certain bactericidal effect, an aloe extract plays a role in moistening and beautifying to protectthe skin of a user, and an onion extract contains allicin, and the sterilization and disinfection capacity is high.

The invention aims at providing a blueberry low-alcohol wine. The blueberry low-alcohol wine is fruit wine made through fermentation; the blueberry low-alcohol wine is in the deep ruby color and is clear and bright in color and luster and fragrant and sweet in taste. The blueberry low-alcohol wine has the excellent skin caring, beautifying and toxin expelling functions, the internal secretion regulation function and the like. Compared with the prior art, the blueberry low-alcohol wine has the beneficial effect of being made through secondary fermentation. The blueberry low-alcohol wine has the effects of having the skin caring, beautifying and toxin expelling functions, regulating the internal secretion, being nutritive and healthy, achieving health caring and the like; the shortcoming that existing fruit wine is single in contained nutrition ingredient and single in function is accordingly overcome.

The invention discloses a brewing method of cabernet sauvignon low-alcohol sweet red wine. The brewing method comprises the following steps: a, harvesting grapes; b, pre-processing the grapes; c, conducting alcohol fermentation; and d, conducting clarifying treatment. The brewing method of the cabernet sauvignon low-alcohol sweet red wine provided by the invention can optimize a production process of conventional low-alcohol wine; specifically, the brewing method, which brews the low-alcohol grape by virtue of an end fermentation method, is low in production cost; and moreover, the brewing method is relatively low in influence o change of grape components, and the produced low-alcohol wine is good in quality and good in typicality.

The invention discloses a production method of tea wine, tea water is added in low-alcohol wine, the production method is characterized in that: the volume ratio of the low-alcohol wine and the tea water is 50 to 60: 30 to 40, syrup water with the volume ratio of 10 to 20 percent and honey with the volume ratio of 1 to 3 percent are further added therein, the tea water soaks teas with the weight ratio of 20 to 40 percent in water, the stirring is carried out once every two hours, the stirring is carried out for more than 5 times, the syrup water is solution which is prepared by using sugar and water and has the concentration of 30 to 40 percent, the wine can be drunk as a cold or hot drink, the wine can activate the blood circulation, strengthen the body, improve the eyesight and resuscitate the brain; when in drinking, the wine is not intoxicating and has mellow taste.

The present invention relates to yellow wine making process. Unlike available low alcohol content wine producing process, which dilutes base wine to reach the lower alcohol content, the yellow wine making process of the present invention extracts alcohol to reach lower alcohol content while maintaining the other effective components without decreasing. The yellow wine of the present invention has pure taste, rich nutritive components and high quality.

The invention discloses brown sugar plum and a preparing method thereof. The brown sugar plum is prepared from, by weight, 5-9 parts of green plum juice, 4-8 parts of brown sugar, 2-5 parts of malt syrup, 1-3 parts of white granulated sugar, 26-30 parts of distilled rice wine, 1-3 parts of dark rum, 47-52 parts of purified water, 1-3 parts of Japanese black vinegar, and 3-5 parts of honey. According to the brown sugar plum and the preparing method thereof, a healthy low-alcohol drink is provided for female consumers in social occasions; when the social need is met, the amino acid and vitamin which the plum is rich in and the active ion and multiple kinds of mineral substances which the brown sugar is rich in can also supplement more nutrient substances and nourish skin and shape body while making the female drink happily; the addition of the trace amount of the dark rum, black vinegar, and the honey makes the mouthfeel richer and thus the brown sugar plum caters to the preferences of the female consumers.

A brewed fruit wine is a low wine prepared by directly fermenting fruit juice, or blending fruit juice and brewing. The brewed fruit wine is characterized in that the wine is mixed with fruits or dried fruits.

The invention discloses a fresh and sweet high-power compound sweetening agent and a preparation process and application thereof, and belongs to the field of food additives, neohesperidin dihydrochalcone, disodium nucleotide (I + G), vitamin and yeast extract endow the sweetening agent with fresh and sweet flavor. The sweetening agent mainly comprises the following components: miraculin, citric acid, monopotassium glycyrrhizinate, ammonium glycyrrhizinate, tripotassium glycyrrhizinate, stevioside, mogroside, sucralose, neotame, neohesperidin dihydrochalcone, xylitol, erythritol, a yeast extract, disodium nucleotide (I + G), edible salt, vitamins and maltodextrin. The invention also discloses a preparation process of the fresh and sweet high-power compound sweetening agent, the process is simple, convenient and rapid, the sweetening agent can be quickly put into production, the sweetening agent can be applied to food, soy sauce, beverages, low-alcohol wine, dairy products or bakery products, and the sweetening agent can be prepared through scientific and reasonable compounding. Therefore, the obtained sweetening agent is prominent in fresh and sweet flavor, high in solubility, good in stability, high in safety and low in sweetness cost.

The invention discloses dry and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a low-degree wine base comprises the following steps: by taking ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw materials; adding pectinase and saccharomyces cerevisiae to ferment; and collecting a liquid phase. The preparation method of the dry and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of a high-degree wine base with 1.8-2.2 parts by volume of a low-degree wine base, firstly, leaving the mixture to stand for 24-72 hours at 25-45 DEG C, then, leaving the mixture to stand for 24-72 hours at 0-4 DEG C, and collecting the liquid phase to obtain primary wine; and (2) alternately curing the primary wine obtained in the step (1) at high and low temperatures to obtain finished wine. The dry and soft high flavonoid apple wine provided by the invention not only contains special functional health-care components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention relates to a scorpion wine and a method for making the same, wherein, the scorpion wine is processed from corn wine through adopting raw materials according to the following weight proportion: 1 to 10 portions of scorpion (or 0.002 to 0.01 portion of scorpion venom), 0.4 to 4 portions of yam, 0.4 to 4 portions of aweto, 2 to 20 portions of Chinese date, 4 to 40 portions of medlar, 0.8 to 8 portions of red sage root, 0.6 to 6 portions of fleece-flower root and 4 to 40 portions of honey. The method includes the following steps: (1) alive scorpions are immersed in corn wine of 4 to 5 times weight for 12 hours to 360 hours at 10 DEG C to 60 DEG C to obtain scorpion venom wine macerate liquid; (2) yam, aweto, Chinese date, medlar, red sage root and fleece-flower root are immersed in corn wine of 8 times to 10 times weight for 12 hours to 720 hours at 10 DEG C to 80 DEG C to obtain wine macerate liquid; (3) both wine macerate liquids are combined with proportioning honey added to be blended into low alcohol wine or high alcohol wine which undergoes split charging, examination and warehousing. Keeping regular drinking of the scorpion wine can improve immunity of human body to increase disease resistance and prevent disease.

The invention discloses dry high-flavonoid apple wine and a preparation method thereof; strong wine base is prepared by: crushing high-flavonoid apples, pulping, sterilizing, adding pectinase, adding Saccharomyces cerevisiae, fermenting, distilling, collecting distillate at 85-95 DEGC until alcohol by volume is 80% and above. The preparation method of the dry high-flavonoid apple wine comprises: (1) mixing 1 part by volume of the strong wine base and 5.5-6.5 parts by volume of mild wine base, allowing standing at 25-45 DEG C for 24-72 hours, allowing standing at 0-4 DEG C for 24-72 hours, and collecting a liquid phase that is raw wine; (2) subjecting the raw wine of step (1) to alternate high and low temperature maturing to obtain the finished wine. The dry high-flavonoid apple wine provided herein has the unique functional health ingredients from apple, such as flavonoids, phenolic acid and minerals, has strong stimulus and strong baijiu taste and has a promising market prospect.

The invention discloses sweet low-alcohol high-flavonoid cider and a method for preparing the same. A process for preparing low-alcohol high-sugar basic liquor includes 1, mixing, by volume, 1 part of high-sugar basic liquor and 5.5-6.5 parts of low-alcohol basic liquor with each other. Ripe fruits of high-flavonoid apples are used as raw materials, the raw materials are crushed and mashed to obtain pulp, the pulp is sterilized, pectinase and saccharomyces cerevisiae are added into the pulp, fermentation and sterilization are carried out, and liquid phases are collected to obtain the high-sugar basic liquor. Crushing, mashing, sterilizing, pectinase adding, saccharomyces cerevisiae adding and fermentation are carried out, and liquid phases are collected to obtain the low-alcohol basic liquor. The method for preparing the sweet low-alcohol high-flavonoid cider includes 1, mixing, by volume, 1 part of high-alcohol basic liquor and 5.5-6.5 parts of low-alcohol high-sugar basic liquor with each other to obtain mixed liquor, allowing the mixed liquor to stand still at the temperatures of 25-45 DEG C, allowing the mixed liquor to stand still at the temperatures of 0-4 DEG C and collecting liquid phases to obtain initial cider; 2, alternately aging the initial cinder at high and low temperatures to obtain the finished sweet low-alcohol high-flavonoid cider. The sweet low-alcohol high-flavonoid cider and the method have the advantages that the sweet low-alcohol high-flavonoid cider not only has special functional healthcare components such as flavonoid, phenolic acid and mineral elements in the apples, but also is high in pungency and has strong taste of baijiu, and accordingly the sweet low-alcohol high-flavonoid cider and the method have broad market prospects.

The invention discloses a brewing method of low-alcohol blueberry health wine. The method comprises the steps of selecting and processing blueberries, tea pretreatment, raw material blending, ethanol fermentation, aging, clarification and stabilization treatment and the like. The method uses the blueberry of the preferred Blue Rain variety as the raw material, and simultaneously adds tea extract, prebiotics and soluble dietary fiber; through impregnation of the original pulp, high-temperature enzymatic hydrolysis, high-temperature start-up, mixed bacteria synergy, and low-temperature long-term fermentation to obtain low-temperature Alcoholic blueberry wine; Microwave-assisted aging at low temperature accelerates wine body maturation and improves fruit wine quality; Through clarification and stabilization treatment, the wine body obtains higher clarity and maintains a stable state for a long time; Improves the taste of the wine by adding functional sweeteners, Increase its health care function at the same time. According to this process, a high-quality, low-alcohol blueberry fruit wine with good color, aroma and taste, which integrates nutrition and health care can be obtained.