CN112592791A - Cactus and jujube wine and preparation process thereof - Google Patents
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Abstract
The jujuba wine is prepared by mixing 30-45 parts of jujuba juice, 30-50 parts of base wine, 20-35 parts of purified water, 3-5 parts of flavoring agent and 3-5 parts of toner according to parts by weight, wherein the flavoring agent is prepared by mixing, processing and concentrating pepper, aniseed, fennel, cardamom, cinnamon, bay leaves and star anise according to the equal ratio; the toner is prepared by mixing, soaking, crushing and concentrating dried blueberries, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1: 1. The jujubes are used as raw materials, and the jujubes are brewed, mixed, blended and the like to prepare the jujubes with rich and fine taste, the nutritive value of the jujubes and multiple health-care effects.
Description
Technical Field
The invention relates to the field of fruit wine preparation, in particular to a cactus and jujube fruit wine and a preparation process thereof.
Background
The Chinese liquor has single brewing variety, mainly is grain liquor, and the variety and the yield of fruit wine are few. With the continuous improvement of consumption level, the variety and function of the fruit wine are more and more healthy. The brewing of red date wine has a long history in China, such as the distilled wine-jujube barberry in northern China. In recent years, with the national restriction on white spirit production and the advocated on fruit wine production, the production of Chinese red date fruit wine is small and large. In China, various red date processing factories successively release respective red date wine products, and more distinctive red date wines appear, such as chrysanthemum red date wine, golden silk red date wine, Taiwan green red date wine, other red date wines with health care functions, and the like. At present, most of the jujube wine sold in the market is manually prepared wine and soaked wine, the jujube fermented wine is less, and the jujube wine is still in the stage of small-batch production and laboratory research.
The candied date (scholar black-pistil peach) is woody vine, the fruit is similar to jujube, and the edible rate is up to 99.8%. It has red skin and red meat, and is sweet, sour and palatable (containing 16-18% sugar and 1.2-1.6% acid). The vitamin C content in the fruits reaches 212 and 549 mg per 100 g, is 50 times of that of apples and more than 100 times of that of pears, and is known as king in fruits; it has rich contents of iron, zinc and calcium, especially the content of calcium is 679 mg/100 g, which is the king of calcium in fruit; it is rich in 17 amino acids essential for human body and is one kind of fruit with incomparable nutrients. More specifically, the fruit juice contains a large amount of anthocyanin, selenium, glucurol, curcumine and other anticancer elements, and tests prove that the fruit juice has a blocking rate of 98.5 percent on carcinogen morpholine, and is a credible high-energy fruit.
In addition, the alcoholic strength of the Chinese white spirit is generally 39-72 degrees, the alcoholic strength of the wine/red wine is generally 8-12 degrees, and a blank of alcoholic products is left in the alcoholic strength range of 12-39 degrees, so that if the nutrient-rich cactus jubes are used as raw materials to prepare the cactus jubes with the alcoholic strength of 12-39 degrees, the blank of domestic alcoholic products can be made up.
Disclosure of Invention
The invention aims to provide the jujubes cactus wine and the preparation process thereof, the jujubes cactus are used as raw materials, and the prepared jujubes cactus wine has rich and fine taste, has the nutritive value of the jujubes cactus and has multiple health care effects through multiple procedures of brewing, mixing, blending and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
the jujuba wine is prepared by mixing 30-45 parts of jujuba juice, 30-50 parts of base wine, 20-35 parts of purified water, 3-5 parts of flavoring agent and 3-5 parts of toner according to parts by weight, wherein the flavoring agent is prepared by mixing, processing and concentrating pepper, aniseed, fennel, cardamom, cinnamon, bay leaves and star anise according to the equal ratio; the toner is prepared by mixing, soaking, crushing and concentrating dried blueberries, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1: 1.
The jujubes cactus wine is prepared by mixing 40 parts of jujubes cactus juice, 30 parts of base wine, 20 parts of purified water, 5 parts of flavoring agent and 5 parts of toner according to parts by weight.
A preparation method of a cactus-jujube wine comprises the following steps:
s1, preparing the jujubes juice:
1) cleaning fresh jujubes without mildew and rot and moth pests, removing cores, mixing the jujubes with water according to a weight ratio of 1:3-4, and crushing to obtain jujubes cactus pulp;
2) adding high-activity dry wine yeast 0.13-0.15 ‰ of the weight of XIANRENZAO pulp into the XIANRENZAO pulp, and fermenting at 20-25 deg.C for 12-16 days to obtain fermented product;
3) extracting supernatant from the fermented product, separating to obtain original fruit wine, and filtering to obtain original fruit wine; collecting and mixing the filtrate of the original fruit wine and the lower precipitate of the fermented product to obtain fermented residue for later use;
s2, preparing base liquor:
1) uniformly mixing 35-50 parts of sorghum, 20-25 parts of wheat, 8-12 parts of rice, 8-10 parts of millet and 8-10 parts of corn in parts by weight, soaking the mixture in purified water at 45-55 ℃ for 1-3 hours until the water is saturated, boiling the mixed raw materials, and fully cooling the boiled mixed raw materials in a spreading and airing bed to obtain a base material;
2) taking the fermentation filter residue obtained in the step S1, adding the fermentation filter residue accounting for 9-11% of the mass of the base material into the base material, and uniformly combining to obtain a mixture;
3) adding distiller's yeast 15-25% of the mixture, stirring, saccharifying, fermenting and distilling in fermentation equipment to obtain base wine; wherein the fermentation time is 7-10 days, and the fermentation temperature of the wine tank in the fermentation tank is 35-40 ℃;
s3, preparing a flavoring agent:
mixing fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, fructus Amomi rotundus, cortex Cinnamomi, folium Neocinnamomi Delavayi and fructus Anisi Stellati at equal ratio, cleaning, adding purified water 3-5 times of the mixed spice, decocting with slow fire for 4-6 hr, filtering to obtain spice water, and boiling and concentrating the spice water with strong fire for 30-40min to obtain flavoring agent;
s4, toner preparation:
mixing dried blueberry fruits, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1:1, cleaning, adding purified water with the mass 2-4 times that of the mixed dried fruits, soaking for 1-2h, crushing into fruit pulp, boiling with slow fire for 1-2h, cooling to room temperature, continuously centrifuging at the rotation speed of 12000 r/min for 30min at 8000-;
s5, blending:
uniformly mixing the obtained Ceramium chinensis juice, base liquor, flavoring agent, toner and purified water at 18-30 deg.C, sealing and storing for 3-5 days, and introducing oxygen gas into oxygen tank every day during the sealing process for not less than 12 h/day to obtain semi-finished fruit wine;
s6, sealing:
and (5) sealing and storing the semi-finished fruit wine obtained in the step (S5) at room temperature for 95-105 days to obtain the jujubes cacumen fici.
The mesona chinensis benth fruit wine prepared by the invention has five health care functions of discharging, clearing, adjusting, tonifying and resisting, and the discharge is as follows: the garbage in the body is removed to recover the self function; clearing: various toxins in the body are cleaned to play a role in eliminating diseases after being treated with drugs; adjusting: regulating various abnormal organs of the body to recover normal functions and recover health; supplementing: nourishing each organ to enhance the function of the organ; resisting foreign virus to protect body from being invaded and restore normal physical ability. The fruit wine has health promoting effect, can improve immunity, and is a rare fruit wine for human health.
In addition, the serial alcohol degrees of the Xianren jujube wine are respectively 13 degrees, 19 degrees, 26 degrees, 33 degrees and 39 degrees, the alcohol degree is lower than that of the wine/red wine, the wine is higher than that of the wine, the blank of the alcohol degree of the domestic wine is just made up, the Xianren jujube wine has rich nutritive value and health care efficacy, and compared with the wine or the red wine, the Xianren jujube wine is very suitable for various consumer groups.
In addition to the above, compared with the prior art, the invention has the following beneficial effects:
firstly, the preparation process of the jujubes cactus fruit wine takes the jujubes cactus as raw materials, and the jujubes are brewed according to the traditional wine brewing process to obtain jujubes cactus juice with rich taste and fine mouthfeel;
meanwhile, the residual fermentation filter residue used in the brewing process of the jujubes is used as the brewing raw material of the base wine, so that the brewed base wine also carries a certain rich nutritional value of the jujubes, and the taste of the base wine is improved by the fermentation filter residue of the jujubes;
the invention relates to a jujuba wine, which takes brewed juba juice and base wine as main raw materials, the addition of a flavoring agent enriches the taste and fragrance of the jujuba wine, so that the taste is unique and rich, a toner is mainly dark brown, the addition of the flavoring agent not only improves and enriches the color and luster of the jujuba wine, but also mixes the nutritional values of various dry fruits in the toner into the juba wine, and the toner and the flavoring agent do not contain any chemical additive, adopt a green formula of pure plants, are pure natural and original ecology, and are very healthy.
Detailed Description
Example 1:
the fruit wine is prepared by mixing 30 parts of Chinese date juice, 30 parts of base wine, 20 parts of purified water, 3 parts of flavoring agent and 3 parts of toner, wherein the flavoring agent is prepared by mixing, processing and concentrating Chinese prickly ash, anise, common fennel, cardamom, cinnamon, bay leaves and star anise according to the equal ratio; the toner is prepared by mixing, soaking, crushing and concentrating dried blueberries, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1: 1.
A preparation method of a cactus-jujube wine comprises the following steps:
s1, preparing the jujubes juice:
1) cleaning and pitting fresh jujubes without mildew and rot and moth, mixing the jujubes with water according to the weight ratio of 1:3, and crushing to obtain jujubes cacumen;
2) adding high-activity dry wine yeast 0.13 ‰ of the weight of XIANRENZAO pulp into the XIANRENZAO pulp, and fermenting at 20 deg.C for 12 days to obtain fermented product;
3) extracting supernatant from the fermented product, separating to obtain original fruit wine, and filtering to obtain original fruit wine; collecting and mixing the filtrate of the original fruit wine and the lower precipitate of the fermented product to obtain fermented residue for later use;
s2, preparing base liquor:
1) uniformly mixing 35 parts of sorghum, 20 parts of wheat, 8 parts of rice, 8 parts of millet and 8 parts of corn in parts by weight, soaking the mixture in purified water at 45 ℃ for 1 hour until the water content is saturated, boiling the mixed raw materials, and putting the boiled mixed raw materials into a spreading and airing bed for sufficient cooling to obtain a base material;
2) taking the fermentation filter residue obtained in the step S1, adding the fermentation filter residue accounting for 9% of the mass of the base material into the base material, and uniformly combining to obtain a mixture;
3) adding distiller's yeast accounting for 15% of the mixture, stirring uniformly, and adding into a fermentation device for saccharification, fermentation and distillation to obtain base wine; wherein the fermentation time is 7 days, and the fermentation temperature of the wine tank in the fermentation tank is 35 ℃;
s3, preparing a flavoring agent:
mixing fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, fructus Amomi rotundus, cortex Cinnamomi, folium Neocinnamomi Delavayi and fructus Anisi Stellati at equal ratio, cleaning, adding purified water 3 times of the mixed spice, decocting with slow fire for 4 hr, filtering to obtain spice water, and boiling and concentrating the spice water with strong fire for 30min to obtain flavoring agent;
s4, toner preparation:
mixing dried blueberry fruits, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1:1, cleaning, adding purified water with the mass 2 times that of the mixed dried fruits, soaking for 1h, crushing to obtain fruit pulp, boiling with slow fire for 1h, cooling to room temperature, continuously centrifuging at the rotating speed of 8000 rpm for 30min, filtering to obtain a supernatant, and thus obtaining a toner;
s5, blending:
uniformly mixing the obtained Ceramium chinensis juice, base liquor, flavoring agent, toner and purified water at 18 deg.C, sealing and storing for 3 days, and introducing oxygen gas into oxygen tank every day during the sealing process for 12 h/day to obtain semi-finished fruit wine;
s6, sealing:
and (5) sealing and storing the semi-finished fruit wine obtained in the step (S5) at room temperature for 95 days to obtain the mesona chinensis benth fruit wine.
Example 2:
the fruit wine is prepared by mixing 45 parts of Chinese date juice, 50 parts of base wine, 35 parts of purified water, 5 parts of flavoring agent and 5 parts of toner according to parts by weight, wherein the flavoring agent is prepared by mixing, processing and concentrating Chinese prickly ash, anise, common fennel, cardamom, cinnamon, bay leaves and star anise according to the equal ratio; the toner is prepared by mixing, soaking, crushing and concentrating dried blueberries, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1: 1.
A preparation method of a cactus-jujube wine comprises the following steps:
s1, preparing the jujubes juice:
1) cleaning and pitting fresh jujubes without mildew and rot and moth, mixing the jujubes with water according to the weight ratio of 1: 4, and crushing to obtain jujubes cacumen;
2) adding high-activity dry wine yeast 0.15 ‰ of the weight of XIANRENZAO pulp into the XIANRENZAO pulp, and fermenting at 25 deg.C for 16 days to obtain fermented product;
3) extracting supernatant from the fermented product, separating to obtain original fruit wine, and filtering to obtain original fruit wine; collecting and mixing the filtrate of the original fruit wine and the lower precipitate of the fermented product to obtain fermented residue for later use;
s2, preparing base liquor:
1) uniformly mixing 50 parts of sorghum, 25 parts of wheat, 12 parts of rice, 10 parts of millet and 10 parts of corn in parts by weight, soaking the mixture in purified water at 55 ℃ for 3 hours until the water content is saturated, boiling the mixed raw materials, and putting the boiled mixed raw materials into a spreading and airing bed for sufficient cooling to obtain a base material;
2) taking the fermentation filter residue obtained in the step S1, adding the fermentation filter residue accounting for 11% of the mass of the base material into the base material, and uniformly combining to obtain a mixture;
3) adding distiller's yeast accounting for 25% of the mixture, stirring uniformly, and adding into a fermentation device for saccharification, fermentation and distillation to obtain base wine; wherein the fermentation time is 10 days, and the fermentation temperature of the wine tank in the fermentation tank is 40 ℃;
s3, preparing a flavoring agent:
mixing fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, fructus Amomi rotundus, cortex Cinnamomi, folium Neocinnamomi Delavayi and fructus Anisi Stellati at equal ratio, cleaning, adding purified water 5 times of the mixed spice, decocting with slow fire for 6 hr, filtering to obtain spice water, and boiling and concentrating the spice water with strong fire for 40min to obtain flavoring agent;
s4, toner preparation:
mixing dried blueberry fruits, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1:1, cleaning, adding purified water with the mass of 4 times that of the mixed dried fruits, soaking for 2 hours, crushing into pulp, boiling with slow fire for 2 hours, cooling to room temperature, continuously centrifuging at the rotating speed of 12000 r/min for 30min, and filtering to obtain supernatant, thus obtaining the toner;
s5, blending:
uniformly mixing the obtained Ceramium chinensis juice, base liquor, flavoring agent, toner and purified water at 30 deg.C, sealing and storing for 5 days, and introducing oxygen gas into oxygen tank every day during the sealing process for 12 h/day to obtain semi-finished fruit wine;
s6, sealing:
and (5) sealing and storing the semi-finished fruit wine obtained in the step (S5) at room temperature for 105 days to obtain the mesona chinensis benth fruit wine.
Example 3:
the fruit wine is prepared by mixing 40 parts of Chinese date juice, 30 parts of base wine, 20 parts of purified water, 5 parts of flavoring agent and 5 parts of toner according to parts by weight, wherein the flavoring agent is prepared by mixing, processing and concentrating pepper, anise, common fennel, cardamom, cinnamon, bay leaves and star anise according to the equal ratio; the toner is prepared by mixing, soaking, crushing and concentrating dried blueberries, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1: 1.
According to the parts by weight,
a preparation method of a cactus-jujube wine comprises the following steps:
s1, preparing the jujubes juice:
1) cleaning fresh jujubes without mildew and rot and moth, removing cores, mixing the jujubes with water according to the weight ratio of 1:3.5, and crushing to obtain jujubes cactus pulp;
2) adding high-activity dry wine yeast 0.14 ‰ of the weight of XIANRENZAO pulp into the XIANRENZAO pulp, and fermenting at 22 deg.C for 14 days to obtain fermented product;
3) extracting supernatant from the fermented product, separating to obtain original fruit wine, and filtering to obtain original fruit wine; collecting and mixing the filtrate of the original fruit wine and the lower precipitate of the fermented product to obtain fermented residue for later use;
s2, preparing base liquor:
1) uniformly mixing 40 parts of sorghum, 22 parts of wheat, 10 parts of rice, 9 parts of millet and 9 parts of corn in parts by weight, soaking the mixture in purified water at 50 ℃ for 2 hours until the water content is saturated, boiling the mixed raw materials, and putting the boiled mixed raw materials into a spreading and airing bed for sufficient cooling to obtain a base material;
2) taking the fermentation filter residue obtained in the step S1, adding the fermentation filter residue accounting for 10% of the mass of the base material into the base material, and uniformly combining to obtain a mixture;
3) adding distiller's yeast accounting for 20% of the mixture, stirring uniformly, and adding into a fermentation device for saccharification, fermentation and distillation to obtain base wine; wherein the fermentation time is 8 days, and the fermentation temperature of the wine tank in the fermentation tank is 38 ℃;
s3, preparing a flavoring agent:
mixing fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, fructus Amomi rotundus, cortex Cinnamomi, folium Neocinnamomi Delavayi and fructus Anisi Stellati at equal ratio, cleaning, adding purified water 4 times of the mixed spice, decocting with slow fire for 5 hr, filtering to obtain spice water, and boiling and concentrating the spice water with strong fire for 35min to obtain flavoring agent;
s4, toner preparation:
mixing dried blueberry fruits, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1:1, cleaning, adding purified water with the mass of 3 times that of the mixed dried fruits, soaking for 1.5h, crushing into pulp, boiling with slow fire for 1.5h, cooling to room temperature, continuously centrifuging at the rotating speed of 9000 r/min for 30min, and filtering to obtain a supernatant to obtain a toner;
s5, blending:
uniformly mixing the obtained Ceramium chinensis juice, base liquor, flavoring agent, toner and purified water at 25 deg.C, sealing and storing for 4 days, and introducing oxygen gas into oxygen tank every day during the sealing process for 12 h/day to obtain semi-finished fruit wine;
s6, sealing:
and (5) sealing and storing the semi-finished fruit wine obtained in the step (S5) at room temperature for 100 days to obtain the mesona chinensis benth fruit wine.
Claims (3)
1. A cactus and jujube fruit wine is characterized in that: the jujuba wine is prepared by mixing 30-45 parts of jujuba juice, 30-50 parts of base wine, 20-35 parts of purified water, 3-5 parts of flavoring agent and 3-5 parts of toner according to parts by weight, wherein the flavoring agent is prepared by mixing, processing and concentrating pepper, anise, fennel, cardamom, cinnamon, bay leaves and star anise according to the equal ratio; the toner is prepared by mixing, soaking, crushing and concentrating dried blueberries, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1: 1.
2. The jujubes xianren fruit wine according to claim 1, wherein: the jujubes cactus wine is prepared by mixing 40 parts of jujubes cactus juice, 30 parts of base wine, 20 parts of purified water, 5 parts of flavoring agent and 5 parts of toner according to parts by weight.
3. The process for preparing the mesona chinensis benth fruit wine according to any one of claims 1 to 2, which is characterized by comprising the following steps:
s1, preparing the jujubes juice:
1) cleaning fresh jujubes without mildew and rot and moth pests, removing cores, mixing the jujubes with water according to a weight ratio of 1:3-4, and crushing to obtain jujubes cactus pulp;
2) adding high-activity dry wine yeast 0.13-0.15 ‰ of the weight of XIANRENZAO pulp into the XIANRENZAO pulp, and fermenting at 20-25 deg.C for 12-16 days to obtain fermented product;
3) extracting and separating supernatant in the fermented product to obtain raw wine of jujubes, and filtering the raw wine to obtain jujubes juice; collecting and mixing filtrate of the raw wine of the jujubes with the lower precipitate of the fermented product to obtain fermented filter residue for later use;
s2, preparing base liquor:
1) uniformly mixing 35-50 parts of sorghum, 20-25 parts of wheat, 8-12 parts of rice, 8-10 parts of millet and 8-10 parts of corn in parts by weight, soaking the mixture in purified water at 45-55 ℃ for 1-3 hours until the water is saturated, boiling the mixed raw materials, and fully cooling the boiled mixed raw materials in a spreading and airing bed to obtain a base material;
2) taking the fermentation filter residue obtained in the step S1, adding the fermentation filter residue accounting for 9-11% of the mass of the base material into the base material, and uniformly combining to obtain a mixture;
3) adding distiller's yeast 15-25% of the mixture, stirring, saccharifying, fermenting and distilling in fermentation equipment to obtain base wine; wherein the fermentation time is 7-10 days, and the fermentation temperature of the wine tank in the fermentation tank is 35-40 ℃;
s3, preparing a flavoring agent:
mixing fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, fructus Amomi rotundus, cortex Cinnamomi, folium Neocinnamomi Delavayi and fructus Anisi Stellati at equal ratio, cleaning, adding purified water 3-5 times of the mixed spice, decocting with slow fire for 4-6 hr, filtering to obtain spice water, and boiling and concentrating the spice water with strong fire for 30-40min to obtain flavoring agent;
s4, toner preparation:
mixing dried blueberry fruits, dried cherry tomatoes and dried blackberries according to the weight ratio of 2:1:1, cleaning, adding purified water with the mass 2-4 times that of the mixed dried fruits, soaking for 1-2h, crushing into fruit pulp, boiling with slow fire for 1-2h, cooling to room temperature, continuously centrifuging at the rotation speed of 12000 r/min for 30min at 8000-;
s5, blending:
uniformly mixing the obtained Ceramium chinensis juice, base liquor, flavoring agent, toner and purified water at 18-30 deg.C, sealing and storing for 3-5 days, and introducing oxygen gas via oxygen tank every day during the sealing process for not less than 12 h/day to obtain semi-finished product wine;
s6, sealing:
and (5) sealing and storing the semi-finished product wine obtained in the step (S5) at room temperature for 95-105 days to obtain the jujubes xianren fruit wine.
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101182441A (en) * | 2007-11-28 | 2008-05-21 | 大连金州酒业有限公司 | Method for producing white spirit by marc solid fermentation |
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| CN111471567A (en) * | 2019-01-24 | 2020-07-31 | 湘潭大学 | Fruit and grain mixed distilled liquor and raw material brewing method thereof |
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| CN101182441A (en) * | 2007-11-28 | 2008-05-21 | 大连金州酒业有限公司 | Method for producing white spirit by marc solid fermentation |
| CN101319183A (en) * | 2008-06-10 | 2008-12-10 | 罗建军 | Method for brewing fermentation of olive wine with fruit juice and residue of olive |
| CN103494152A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Blueberry sweet-scented osmanthus scent cooking wine and method for preparing same |
| CN103820268A (en) * | 2014-02-28 | 2014-05-28 | 高鑫 | Method of making kiwi wine through high-low temperature two-step fermentation |
| CN106010916A (en) * | 2016-08-05 | 2016-10-12 | 王路 | Making method of semi-fermented fruit wine |
| CN107057916A (en) * | 2017-02-13 | 2017-08-18 | 贵州果源浆酒业有限公司 | Starch the production method of Yangtao wine in fruit source |
| CN109181974A (en) * | 2018-09-28 | 2019-01-11 | 河南金猕酒业有限公司 | A kind of wild Fructus actinidiae chinensis fruit white wine and its brewing method |
| CN111471567A (en) * | 2019-01-24 | 2020-07-31 | 湘潭大学 | Fruit and grain mixed distilled liquor and raw material brewing method thereof |
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