CN105670890A - Method for improving flavor quality of fruit fermented and distilled liquor - Google Patents

Abstract

The invention discloses a method for improving the flavor quality of a fruit fermented and distilled liquor, and relates to a method for performing bitter and miscellaneous taste removal and flavoring on the fruit fermented and distilled liquor. The method comprises the steps of performing debittering and roughness reduction on a raw liquor, storing the raw liquor, adding pulp for adjusting the alcohol content, preparing a flavoring liquor, preparing a blending liquor, preparing a finished product and the like. The invention provides the method for improving the flavor quality of the fruit fermented and distilled liquor by removing bitterness and astringency, reducing roughness and eliminating pungency; the method can be regarded as a basic technology for improving the quality of the fruit fermented and distilled liquor; and basic liquor resources of liqueur products are expanded, a wider range and a larger quantity are opened up for deep processing of fruits as agricultural products, the beverage liquor market is expanded, and the purposes of saving brewing grains and enabling fruit farmers to become rich are achieved.

Description

The method improving fruit fermented distilled liquor flavor quality

Technical field:

The present invention relates to fruit fermented distilled liquor except the method for bitter assorted taste and seasoning.

Background technology:

Chinese distilled liquor is one of world-renowned six big Spirits (China white wine, brandy, whiskey, rum, vodka, gin). Chinese traditional liquor is broadly divided into yeast wine and common distilled spirit, and common distilled spirit includes the multi items such as fruit fermented distilled liquor, Xiaoqu wine, tradition continuous grain Fuqu wine, solid-liquid method Chinese liquor, white wine of liquid. Yeast wine is with Luzhou-flavor, Maotai-flavor liquor for representing wine kind. Such Chinese liquor adopts the Cereals such as glutinous sorghum, Semen Tritici aestivi to be raw material, daqu fermentation, and its consumption grain is high, grain distillation yield about 30%, the production cycle is long, fermentation period 2--8 month, local flavor typical case, is world-famous for its fragrant aroma, sweet ice-cold, long times of aftertaste mellow, mellow, belongs to high-grade wine category.

Another big class of Chinese traditional liquor is little Qu Qingxiang Chinese liquor, such Chinese liquor adopts the Cereals such as Sorghum vulgare Pers., Semen Maydis to be raw material, little song (rice-koji, containing distiller’s yeast), bran is bent, any one distillers yeast fermentation in Rhizopus koji and husband's song, relative to yeast wine, it is low that Xiaoqu wine produces consumption grain, grain distillation yield more than 50%, with short production cycle, fermentation period about 6 days.

Including the fruit fermented distilled liquor of various places, white wine of liquid etc., other distilled spirit broadly falls into the category of low-grade distilled spirit. Particularly fruit fermented distilled liquor flavor quality diversity is bigger, it is mainly caused by raw material and technique, the fruit fermented distilled liquor of China, with sugary fruit for raw material, after culture propagation, mostly adopting the roasting wine of the company's pot rice steamer used by white spirit by solid state method or still distillation, the fruit fermented distilled liquor that its flavor quality and brandy distillation equipment summer Lang De kettle formula distillator distill makes a big difference, taste is bitter, assorted, scarcely should directly drink. Although people adopt solid-liquid method white spirit mixing, pure water to add slurry or the method adding the dilutions such as Chinese liquor essence, bitter remover, sheltering, it is thus achieved that the part of liquor flavor quality is improved, but occurs in that again the shortcoming that tart flavour, sweet taste increase, solid content increases simultaneously.

If fruit fermented distilled liquor adopts the roasting wine of distillation equipment of brandy, stores by oak barrel all stereotypedly, not only need to invest higher cost of equipment, also need to the storage time of at least 2.5 years, within a short period of time is the quality level not reaching foreign wine brandy, and kind is single, market prospect causes anxiety, and affects the enthusiasm of peasant planting fruit.Because of the different characteristics of raw material, the poor product quality opposite sex is big, and market effect is very micro-.

Due to the difference of raw material, technique, the flavor quality of part distilled liquor and other distilled spirit is not solved, and is still a great problem of liquor industry so far. Particularly the fermented distilled Chinese liquor of fruit doubles as multiple assembled alcoholic drinks base liquor, because former fruit differs from one another, technique, equipment difference, there is bitter assorted taste in various degree in vinosity, is difficult to solve.

Summary of the invention:

The problem to be solved in the present invention is aiming at above deficiency and provides one that fruit fermented distilled liquor is removed bitterness, drops rough solution cruelly, the method improving its flavor quality. Its technical scheme is as follows:

A kind of method improving fruit fermented distilled liquor flavor quality, its key technology is in that to comprise the following steps:

1) wine base drops rough except hardship: be sufficiently stirred for 25～35 minutes after adding betacyclodextrin by the 0.4%～0.6% of fruit fermented distilled liquor wine base weight, stand 2～3 hours, reach abundant inclusion, again through subzero temperature freezing processing above freezing 3～7 days, take advantage of cold filtration and drop solid, or distillation is dropped solid;

2) wine base stores: through dropping the wine base of rough process at least through the storage in a summer or 30～40 degree storages more than 3 months except hardship;

3) adding slurry rectification degree: through dropping the wine base of rough process, storage except hardship, the soft water prepared with the same day adds slurry degree of dropping, adjusting wine degree to the alcohol concentration of high 1 degree of target wine degree is base liquor;

4) prepared by blending liquor: takes Oryza glutinosa fermented glutinous wine and adds except rough wine base drops in hardship that to adjust wine degree be 20～25 degree, mixing, fills cylinder and seals cylinder mouth in room temperature natural alcoholization 3 months, separation ending wine, filter blending liquor is standby;

5) perfumery processed with wine is standby: taking glutinous sorghum and sip wine and add except rough wine base drops in hardship, sipping wine and wine base weight ratio is 10:6, room temperature lixiviate 3～5 days, and filtrate seals, and it is perfumery wine that the full cylinder of room temperature takes supernatant after storing 15 days;

6) prepared by finished product: add 0.05%～blending liquor of 0.85% by base liquor weight, adds 0.1%～the perfumery wine of 0.5%, is finished product.

The inventive method is equally applicable to the raising of the low quality liquor flavor quality of the defects such as the hardship existed with plurality of cereals raw material and adjuvant and the little song of employing, Rhizopus koji, the distilled liquor of husband's song solid state process (or semisolid) brew, liquor bran koji and solid, liquid method Chinese liquor, taste puckery, assorted, rough peppery sudden and violent taste, throat hurt feeling be obvious. The fruit fermented distilled liquor or other distilled spirit that process through the inventive method can be used in the preparation of alcoholic drink mixed with fruit juice.

The present invention is raw materials used:

Betacyclodextrin: betacyclodextrin is white crystalline powder, is that starch is hydrolyzed under cyclodextrin glycosyltransferase effect and forms, and nontoxic, odorless, taste is micro-sweet. Cyclodextrin is to be found by Villiers for 1891, middle 1960s was to 1991, the technical research of the various object of cyclic dextrin clathrate is tended to ripe by the father Szejtli of cyclodextrin, is proposed a large amount of cyclodextrin application technology in fields such as food, medicine, cosmetics. Betacyclodextrin is the ring-type stereochemical structure combined with a-1.4 glycosidic bond by 7 glucose molecules, and outer rim is assembled hydroxyl and had hydrophilic, polarity; Being cavity in the middle of ring-type, cavity inner wall is H atom and glycosidic linkage O atom, for hydrophobicity, nonpolar. Betacyclodextrin cavity has the characteristic embedding organic molecule, biomolecule, inorganic ions and coordination compound. 16 crystalline water molecules are carried in 1 the betacyclodextrin molecule cavity crystallized out from water, and this portion of water is easily replaced by hydrophobicity, nonpolar more high molecule, is discharged by hydrone, forms new Inclusion Complexes.The High energy water that betacyclodextrin discharges produces to form and act on ethanol immediately, is conducive to improving Chinese liquor entrance rough peppery and tend to mellow local flavor. Less than 16 crystalline water molecules volumes compared with macromole, nonpolar more strong molecular substance, inclusion stability is more good. The molecular substance of nonpolar diminuendo and small volume also easily overflows after entering betacyclodextrin cavity from cavity. Aldehydes, ketone, esters are middle polarity molecule, belong to and can enter the molecule that can go out. Relevant information is introduced, and by the structural analysis to a large amount of organic substances in bitterness, it has been found that bitter substance intramolecule has strong hydrophobic position, and bitterness receptors itself has hydrophobicity, its strong-hydrophobicity position is the advantage embedding betacyclodextrin cavity. Chinese liquor bitter substance molecular volume, more than ethanol molecule, is approximately less than 16 crystalline water molecules volumes, so, betacyclodextrin be ideal Chinese liquor except bitter, remove impurity taste and drop rough peppery, pungent material drops.

Distiller grains: Dazhou City big bamboo county annals are recorded, and big bamboo east willow distiller grains comes from the Chinese, is contained in clear. Most of China area women gives birth to a child to be confined in childbirth and takes nourishing food to build up one's health with distiller grains. Oryza glutinosa distiller grains is not only nutrition but also the food of local flavor grace. Rich in human body nutritional labelings such as polysaccharide, aminoacid, vitamin B group, mineral; Its flavor substance has isobutanol, 2-Methyl Butyric Acid, Palmic acid, ethanol, propanol, ethyl acetate, lactic acid, 11-gaidic acid, myristic acid, vinyl formate etc., Oryza glutinosa distiller grains is fragrant and sweet pure and sweet, mellow tasty and refreshing, its flavor substance is consistent with delicate fragrance distilled liquor local flavor, is ideal liquor seasoning material.

Sip wine: sip wine and have another name called and sip wine, pass on from one to another the history of existing more than 2000 year, record according to the document such as " Huayang state will ", " Later Han Dynasty's book ", sip wine and originate from Qin Hanqian, within B.C. 314 years, drive wine for Qin imperial palace. 1857, Taiping Heavenly Kingdom wing Wang Shi reached to open and commands troops by way of Sichuan, and villager is to sip wine hospitality. During the feast an assistant general to chant doggerel one first: " ten thousand balls of crock, who wants to drink and first pecks head, and bamboo trunk length length connects trunnion, saliva along to bamboo trunk stream ". Wine helps poetic inspiration, and Shi Dakai is for sipping the well-known phrase that surprises the world under wine is composed: " ten thousand dry measure used in former times jewel one urns receive, king also bows to this, and man in a responsible position is embraced in Five Sacred Mountins, inhale Huanghe water refluence ". Poem helps excitement due to drinking, very witty. Between year in Jiaqing, wine is sipped in poet Peng Gan praise: " quite fermented glutinous rice become the perfume (or spice) that assails the nostrils, bamboo pole one inhales victory kettle wine cup, gap bridge Carnis Sus domestica lotus bowl, big woman open altar advise visitor taste ". Qu County, the Dazhou City mansion king that delays sips wine containing nutritional labelings such as 16 seed amino acids, multivitamin, glucose, mannose, mineral, fragrant in taste, happy freely. It is believed that, the Folium Styracis Suberifoliae of glutinous sorghum imparts sips the delicate fragrance that wine is very graceful. Sip wine contain ethyl lactate, ethyl succinate, ethyl palmitate, 1,3-diethyl malonate, benzenpropanoic acid ethyl ester, ethyl isovalerate, isoamyl acetate, phenethanol, hyacinthin, isoamyl alcohol, 2,3-butanediol, n-butyl alcohol and organic acid, aldehydes, ketone, ethers, 2, the ester Studies of The Aromatic Substances such as 5-dihydro-thiophene, its flavor substance is consistent with delicate fragrance distilled liquor local flavor, is comparatively ideal distilled liquor perfumery material.

Compared with prior art, the invention have the advantages that:

Present approach provides one fruit fermented distilled liquor to be removed bitterness, drops rough solution cruelly, the method improving its flavor quality. It is except alcoholic drink product except adopting grape-brandy processes fruit fermented distilled liquor, the present invention can be considered the basic technology promoting the fermented distilled Quality of Liquors of fruit, widen the base liquor resource of alcoholic drink mixed with fruit juice product, wider bigger scope and quantity are opened up in deep processing for agricultural product fruit, widen alcoholic drink market, reach to save wine brewing grain and the purpose got rich of orchard worker.

Detailed description of the invention:

Embodiment 1:

A kind of method improving fruit fermented distilled liquor flavor quality, its key technology is in that to comprise the following steps:

1) wine base drops rough except hardship: add betacyclodextrin (because the flavor substances such as aldehydes, ketone, esters are middle polarity molecule by the 0.4% of Fructus Citri tangerinae fermented distilled liquor wine base weight, betacyclodextrin excess adds membership loss part flavor substance, consumption deficiency does not reach except the requirement of bitter taste, assorted taste) after be sufficiently stirred for 35 minutes, stand 2 hours, reach abundant inclusion, again through-12 DEG C of freezing processing 3 days, take advantage of cold filtration and drop solid, or distillation drops solid, distillation is dropped the solid Spirit namely processed by betacyclodextrin and is returned rice steamer and steam again;

2) wine base stores: through dropping the wine base of rough process at least through the storage in a summer or 30 degree storages more than 3 months except hardship, according to yield, store container optional pithos, crock, stainless cylinder of steel, cement pit etc., all store with canful, general about 63 degree of wine base wine degree;

3) adding slurry rectification degree: through dropping the wine base of rough process, storage except hardship, the soft water prepared with the same day adds slurry degree of dropping, adjusting wine degree to the alcohol concentration of high 1 degree of target wine degree is base liquor, and such as bottle of liquor labeled marker wine degree 52%Vol should add and starch to 53%Vol;

4) prepared by blending liquor: takes Oryza glutinosa fermented glutinous wine and adds except rough wine base drops in hardship that to adjust wine degree be 20 degree, mixing, fills cylinder and seals cylinder mouth in room temperature natural alcoholization 3 months, separates ending wine, filter blending liquor is standby;

Prepared by Oryza glutinosa distiller grains: Oryza glutinosa steamed rice, the boiled cooling of washing water of rice is standby for pulp-water, glutinous rice spreading for cooling to 33 degree admix meter Chong 0.4% little bent powder (cry again distiller grains bent) or Rhizopus koji, a loading watt cylinder accounts for volume 70%, and central authorities open nest, it is incubated 28 degree to ferment 30 hours, rice grain saccharifying deliquescing, adds meal and weighs the pulp-water of 20%, adds meal and weighs the little bent powder (bent powder is mixed into pulp-water and together adds) of 0.1%, strike off meal nest and continue fermentation, seal cylinder mouth after 7 days stand-by;

5) perfumery processed with wine is standby: take glutinous sorghum sip wine add except hardship rough wine base drops, sipping wine and wine base weight ratio is 10:6 (flooded sip distiller grains surface be advisable), room temperature lixiviate 3 days, filtrate seals, and it is perfumery wine that the full cylinder of room temperature takes supernatant after storing 15 days;

It is standby that glutinous sorghum sips processed with wine: JIUYUE 9, sips wine. Wine is sipped in the JIUYUE of the lunar calendar then preparation that glutinous sorghum is gathered, the glutinous sorghum gathered then cooks after soaking a night cooks wine (water is changed 1～3 time in midway, it is prevented that raw acid, makes again tender Sorghum vulgare Pers. directly cook without the fresh Sorghum vulgare Pers. of dry in the sun), Sorghum vulgare Pers. quick-meal stall is cool is cooled to 33 degree, spill appropriate cold boiled water and drench Sorghum vulgare Pers. rice dumpling, rub scattered into granule, add little bent powder 0.5% by Sorghum vulgare Pers. weight, a watt cylinder fermentation is loaded after mixing thoroughly, loading amount is the 70% of watt cylinder volume, fermentation temperature 33 degree, ferments 6 days. Maturation sips wine hermetically sealed can mouth, stores for future use, and stores room temperature less than 25 degree and is advisable;

6) prepared by finished product: the blending liquor adding 0.05% by base liquor weight, the perfumery wine adding 0.5%, is finished product; Also can by alcoholic drink mixed with fruit juice technical recipe, base liquor is directly used in alcoholic drink mixed with fruit juice preparation.

Embodiment 2:

A kind of method improving fruit fermented distilled liquor flavor quality, its key technology is in that to comprise the following steps:

1) wine base drops rough except hardship: add betacyclodextrin (because the flavor substances such as aldehydes, ketone, esters are middle polarity molecule by the 0.6% of Fructus actinidiae chinensis fermented distilled liquor wine base weight, betacyclodextrin excess adds membership loss part flavor substance, consumption deficiency does not reach except the requirement of bitter taste, assorted taste) after be sufficiently stirred for 25 minutes, stand 3 hours, reach abundant inclusion, temperature freezing processing 7 days again through zero degree, take advantage of cold filtration and drop solid, or distillation drops solid, distillation is dropped the solid Spirit namely processed by betacyclodextrin and is returned rice steamer and steam again;

2) wine base stores: through dropping the wine base of rough process at least through the storage in a summer or 40 degree storages more than 3 months except hardship, according to yield, store container optional pithos, crock, stainless cylinder of steel, cement pit etc., all store with canful, general about 63 degree of wine base wine degree;

3) adding slurry rectification degree: through dropping the wine base of rough process, storage except hardship, the soft water prepared with the same day adds slurry degree of dropping, adjusting wine degree to the alcohol concentration of high 1 degree of target wine degree is base liquor, and such as bottle of liquor labeled marker wine degree 52%Vol should add and starch to 53%Vol;

4) prepared by blending liquor: takes Oryza glutinosa fermented glutinous wine and adds except rough wine base drops in hardship that to adjust wine degree be 25 degree, mixing, fills cylinder and seals cylinder mouth in room temperature natural alcoholization 3 months, separates ending wine, filter blending liquor is standby;

Prepared by Oryza glutinosa distiller grains: Oryza glutinosa steamed rice, the boiled cooling of washing water of rice is standby for pulp-water, glutinous rice spreading for cooling to 37 degree admix meter Chong 0.2% little bent powder (cry again distiller grains bent) or Rhizopus koji, a loading watt cylinder accounts for volume 70%, and central authorities open nest, it is incubated 33 degree to ferment 24 hours, rice grain saccharifying deliquescing, adds meal and weighs the pulp-water of 25%, adds meal and weighs the little bent powder (bent powder is mixed into pulp-water and together adds) of 0.1%, strike off meal nest and continue fermentation, seal cylinder mouth after 7 days stand-by;

5) perfumery processed with wine is standby: take glutinous sorghum sip wine add except hardship rough wine base drops, sipping wine and wine base weight ratio is 10:6 (flooded sip distiller grains surface be advisable), room temperature lixiviate 5 days, filtrate seals, and it is perfumery wine that the full cylinder of room temperature takes supernatant after storing 15 days;

It is standby that glutinous sorghum sips processed with wine: JIUYUE 9, sips wine. Wine is sipped in the JIUYUE of the lunar calendar then preparation that glutinous sorghum is gathered, the glutinous sorghum gathered then cooks after soaking a night cooks wine (water is changed 1～3 time in midway, it is prevented that raw acid, makes again tender Sorghum vulgare Pers. directly cook without the fresh Sorghum vulgare Pers. of dry in the sun), Sorghum vulgare Pers. quick-meal stall is cool is cooled to 36 degree, spill appropriate cold boiled water and drench Sorghum vulgare Pers. rice dumpling, rub scattered into granule, add little bent powder 0.5% by Sorghum vulgare Pers. weight, a watt cylinder fermentation is loaded after mixing thoroughly, loading amount is the 70% of watt cylinder volume, fermentation temperature 28 degree, ferments 7 days. Maturation sips wine hermetically sealed can mouth, stores for future use, and stores room temperature less than 25 degree and is advisable.

6) prepared by finished product: the blending liquor adding 0.85% by base liquor weight, the perfumery wine adding 0.1%, is finished product; Also can by alcoholic drink mixed with fruit juice technical recipe, base liquor is directly used in alcoholic drink mixed with fruit juice preparation.

Embodiment 3:

A kind of method improving fruit fermented distilled liquor flavor quality, its key technology is in that to comprise the following steps:

1) wine base drops rough except hardship: leads to the 0.5% of fermented distilled liquor wine base weight by the fruit such as Fructus Mali pumilae or plough and adds betacyclodextrin (because the flavor substances such as aldehydes, ketone, esters are middle polarity molecule, betacyclodextrin excess adds membership loss part flavor substance, consumption deficiency does not reach except the requirement of bitter taste, assorted taste) after be sufficiently stirred for 30 minutes, stand 3 hours, reach abundant inclusion, freezing processing 5 days are spent again through-10, take advantage of cold filtration and drop solid, or distillation drops solid, distillation is dropped the solid Spirit namely processed by betacyclodextrin and is returned rice steamer and steam again;

2) wine base stores: through dropping the wine base of rough process at least through the storage in a summer or 35 degree storages more than 3 months except hardship, according to yield, store container optional pithos, crock, stainless cylinder of steel, cement pit etc., all store with canful, general about 63 degree of wine base wine degree;

3) adding slurry rectification degree: through dropping the wine base of rough process, storage except hardship, the soft water prepared with the same day adds slurry degree of dropping, adjusting wine degree to the alcohol concentration of high 1 degree of target wine degree is base liquor, and such as bottle of liquor labeled marker wine degree 52%Vol should add and starch to 53%Vol;

4) prepared by blending liquor: takes Oryza glutinosa fermented glutinous wine and adds except rough wine base drops in hardship that to adjust wine degree be 22 degree, mixing, fills cylinder and seals cylinder mouth in room temperature natural alcoholization 3 months, separates ending wine, filter blending liquor is standby;

Prepared by Oryza glutinosa distiller grains: Oryza glutinosa steamed rice, the boiled cooling of washing water of rice is standby for pulp-water, glutinous rice spreading for cooling to 35 degree admix meter Chong 0.3% little bent powder (cry again distiller grains bent) or Rhizopus koji, a loading watt cylinder accounts for volume 70%, and central authorities open nest, it is incubated 30 degree to ferment 27 hours, rice grain saccharifying deliquescing, adds meal and weighs the pulp-water of 22%, adds meal and weighs the little bent powder (bent powder is mixed into pulp-water and together adds) of 0.1%, strike off meal nest and continue fermentation, seal cylinder mouth after 7 days stand-by;

5) perfumery processed with wine is standby: take glutinous sorghum sip wine add except hardship rough wine base drops, sipping wine and wine base weight ratio is 10:6 (flooded sip distiller grains surface be advisable), room temperature lixiviate 4 days, filtrate seals, and it is perfumery wine that the full cylinder of room temperature takes supernatant after storing 15 days;

It is standby that glutinous sorghum sips processed with wine: JIUYUE 9, sips wine. Wine is sipped in the JIUYUE of the lunar calendar then preparation that glutinous sorghum is gathered, the glutinous sorghum gathered then cooks after soaking a night cooks wine (water is changed 1～3 time in midway, it is prevented that raw acid, makes again tender Sorghum vulgare Pers. directly cook without the fresh Sorghum vulgare Pers. of dry in the sun), Sorghum vulgare Pers. quick-meal stall is cool is cooled to 35 degree, spill appropriate cold boiled water and drench Sorghum vulgare Pers. rice dumpling, rub scattered into granule, add little bent powder 0.5% by Sorghum vulgare Pers. weight, a watt cylinder fermentation is loaded after mixing thoroughly, loading amount is the 70% of watt cylinder volume, fermentation temperature 30 degree, ferments 6 days. Maturation sips wine hermetically sealed can mouth, stores for future use, and stores room temperature less than 25 degree and is advisable.

6) prepared by finished product: the blending liquor adding 0.45% by base liquor weight, the perfumery wine adding 0.3%, is finished product; Also can by alcoholic drink mixed with fruit juice technical recipe, base liquor is directly used in alcoholic drink mixed with fruit juice preparation.

Claims (1)

1. the method improving fruit fermented distilled liquor flavor quality, it is characterised in that comprise the following steps:

1) wine base drops rough except hardship: be sufficiently stirred for 25～35 minutes after adding betacyclodextrin by the 0.4%～0.6% of fruit fermented distilled liquor wine base weight, stand 2～3 hours, reach abundant inclusion, again through subzero temperature freezing processing above freezing 3～7 days, take advantage of cold filtration and drop solid, or distillation is dropped solid;

2) wine base stores: through dropping the wine base of rough process at least through the storage in a summer or 30～40 degree storages more than 3 months except hardship;

3) adding slurry rectification degree: through dropping the wine base of rough process, storage except hardship, the soft water prepared with the same day adds slurry degree of dropping, adjusting wine degree to the alcohol concentration of high 1 degree of target wine degree is base liquor;

4) prepared by blending liquor: takes Oryza glutinosa fermented glutinous wine and adds except rough wine base drops in hardship that to adjust wine degree be 20～25 degree, mixing, fills cylinder and seals cylinder mouth in room temperature natural alcoholization 3 months, separation ending wine, filter blending liquor is standby;

5) perfumery processed with wine is standby: taking glutinous sorghum and sip wine and add except rough wine base drops in hardship, sipping wine and wine base weight ratio is 10:6, room temperature lixiviate 3～5 days, and filtrate seals, and it is perfumery wine that the full cylinder of room temperature takes supernatant after storing 15 days;

6) prepared by finished product: add 0.05%～blending liquor of 0.85% by base liquor weight, adds 0.1%～the perfumery wine of 0.5%, is finished product.