CN115948216A

CN115948216A - Functional loquat wine and preparation method thereof

Info

Publication number: CN115948216A
Application number: CN202310174999.0A
Authority: CN
Inventors: 姜国梁; 谢国华; 周衡刚
Original assignee: Guangzhou Qipin Health Technology Co ltd
Current assignee: Guangzhou Qipin Health Technology Co ltd
Priority date: 2023-02-28
Filing date: 2023-02-28
Publication date: 2023-04-11

Abstract

The invention discloses a functional loquat wine and a preparation method thereof, wherein the functional loquat wine is mainly prepared from the following raw materials in parts by weight: 75 to 125 parts of cogongrass rice, 15 to 25 parts of sticky rice, 3 to 7 parts of loquat root, 0.5 to 1.5 parts of loquat leaf, 2 to 3 parts of homemade wine cake, 15 to 25 parts of loquat fruit, 0.1 part of almond powder and 10 to 20 parts of honey; the invention also provides a preparation method of the functional loquat wine, which comprises the following steps: s1: preparing materials; s2, steaming; s3, fermenting; s4, preparing wine; s5, infusing; s6, modulation; and S7, bottling. The invention selects the cogongrass rice, the loquat fruit, the loquat leaf and the loquat root as raw materials, adopts the fermentation of the herbal wine yeast, and adds the northern almond, so that the product has the health care effects of preventing cardiovascular diseases, relieving cough and eliminating phlegm, clearing lung and relieving qi, has thick and rich mouthfeel, does not burn the mouth and is not up to the head, and has light Chinese herbal medicine faint scent and loquat fragrance.

Description

Functional loquat wine and preparation method thereof

Technical Field

The invention relates to the technical field of wine processing, in particular to functional loquat wine and a preparation method thereof.

Background

The health care wine is a health care product prepared or fermented by animal and plant substances and wine which are homologous in medicine and food, a large number of medical professions such as 'Beiji Qianjin Yao' prescription, 'Wai Tai Ping Sheng Hui' prescription and the like record a large number of wine formulas and preparation methods for health care, and the improvement of the formulas and the preparation methods in the past generations lays a foundation for the industrial development of modern health care wine. In recent years, with the development of social economy and the enhancement of health care consciousness of people, health care wine is receiving more and more attention.

The loquat is a special fruit in the south of China, and the pulp of the loquat is soft and juicy, and is moderate in sweetness and sourness and delicious in taste. The loquat fruit contains abundant vitamin B, and the Chinese medicine considers that the loquat fruit is cool in nature and has the effects of moistening lung for arresting cough, quenching thirst and harmonizing stomach. The prior loquat wine is mostly prepared by taking loquat fruits as raw materials. As in patent application No.: 201811429401.3, with patent names: the invention discloses loquat wine, which comprises the following raw materials in parts by weight: 20-40 parts of loquat, 5-15 parts of Erguotou, 1-3 parts of citric acid, 2-5 parts of pectinase, 3-5 parts of honey, 2-5 parts of yeast and 2-5 parts of granulated sugar. However, in the patent document, only loquat fruits are used as raw materials, so that the health-care ingredients are few, the effects of relieving cough, eliminating phlegm, clearing lung and relieving qi are poor, biological distiller's yeast (yeast) is used for fermentation, and high-alcohol wine is added for brewing, so that the brewed wine has a single taste, thin ingredients and insufficient nutritional value and mouthfeel. Therefore, it is required to develop a functional loquat wine which is fermented by using the herbal medicine wine cake and has a good health care effect.

Disclosure of Invention

The invention aims to provide a functional loquat wine and a preparation method thereof.

According to one aspect of the invention, the functional loquat wine is provided and is prepared from the following raw materials in parts by weight: 75 to 125 portions of cogongrass rice, 15 to 25 portions of sticky rice, 3 to 7 portions of loquat root, 0.5 to 1.5 portions of loquat leaf, 2 to 3 portions of homemade wine cake, 15 to 25 portions of loquat fruit, 0.1 portion of almond powder and 10 to 20 portions of honey.

In some embodiments, the functional loquat wine is prepared from the following raw materials in parts by weight: 100 parts of cogongrass rice, 20 parts of sticky rice, 5 parts of loquat root, 1 part of loquat leaf, 2.5 parts of homemade wine cake, 20 parts of loquat fruit, 0.1 part of almond powder and 15 parts of honey.

In some embodiments, the homemade wine cake is made from the following raw materials in parts by weight: 100 parts of rice flour, 10 parts of flaccid knotweed herb, 0.5 part of cassia leaf, 0.5 part of peach leaf, 0.5 part of bamboo leaf, 0.5 part of hyacinth bean leaf, 0.5 part of herba eriocauli, 0.5 part of common bluebeard herb, 0.5 part of wormwood, 0.5 part of liquorice and 0.5 part of verbena.

According to another aspect of the present invention, there is provided a method for preparing a functional loquat wine, comprising the steps of:

s1, material preparation: cleaning loquat root, sterilizing at high temperature, drying in the air and mashing for later use; cleaning folium Eriobotryae, removing hair, sterilizing at high temperature, air drying, and cutting into pieces; washing and airing the loquat fruits for later use; washing 75-125 parts of cogon rice, steaming the rice in water, spreading out the rice, cooling the rice, adding 2-3 parts of homemade wine cakes, and standing the mixture for 24 hours to obtain the cogon rice containing the wine cakes for later use;

s2, steaming: 3-7 parts of mashed loquat root for later use and 0.5-1.5 parts of cut loquat leaf for later use are uniformly mixed with wine, the mixture is placed in a steamer for water insulation steaming, taken out for airing, and the steaming and airing processes are repeated for 3 times to obtain steamed loquat root and loquat leaf for later use;

s3, fermentation: adding 15-25 parts of glutinous rice into water and decocting the glutinous rice into porridge to obtain glutinous rice porridge, pouring the glutinous rice porridge, the steamed loquat root and loquat leaf into the cogongrass rice containing the wine cakes, uniformly stirring, and standing for fermentation;

s4, wine making: distilling the vinasse fermented in the step S2 to prepare wine, taking wine water in the middle section, removing impurities, and sterilizing to obtain base wine;

s5, soaking: pouring the base wine into a ceramic jar filled with 15-25 parts of loquat fruits, adding 0.1 part of almond powder, sealing, storing in a wine cellar, and storing in a cellar;

s6, modulation: filtering the cellared wine, adding 10-20 parts of honey, and standing for more than 15 days;

s7, bottling: and filtering the liquor after standing to remove impurities, sterilizing, and bottling to obtain the finished functional loquat wine.

In some embodiments, the method for making the homemade wine cake comprises the following steps: cutting polygonum flaccidum, cassia leaves, peach leaves, bamboo leaves, hyacinth bean leaves, herba hyperici japonici, common bluebeard herbs, wormwood, liquorice and verbena, stirring uniformly, adding rice flour, mixing uniformly, putting into a stone groove, beating into mud with a hammer, kneading uniformly, kneading into a bulk with the diameter of 5-8 cm, putting the bulk into a wood barrel filled with the filigree, covering the bulk with the filigree, covering the wood barrel with cotton, fermenting at normal temperature for 24 hours, taking out the bulk after fermentation, and drying in the sun to obtain the home-made wine cake.

In some embodiments, the steaming time of the loquat root and the loquat leaf in the step S2 is 45min.

In some embodiments, the fermentation time in step S3 is 30 days.

In some embodiments, the alcohol content of the base wine prepared in step S4 is 40 degrees.

In some embodiments, the time for cellaring in step S5 is 180 days.

Cogongrass rice: the weakly alkaline rice variety bred by hybridization is the national first-level standard healthy rice. The cogon rice is rich in various amino acids, wherein the content of glutamic acid and alanine is higher, and the content of protein, fat and mineral nutrient elements is higher than that of other types of rice. The liquor brewed by the cogon rice has the characteristics of alkalescence, negative potential, rich mineral elements and the like, wherein alkalescence food has the advantages of maintaining the acid-base balance of a human body, preventing cardiovascular diseases, preventing acidosis of diabetics, relieving gout, resisting fatigue, preventing calculi and the like; the negative potential is high, and has the advantages of promoting metabolism, enhancing human immunity, purifying blood, improving arteriosclerosis and the like; the mineral elements can promote the organism to synthesize various substances necessary for life activities, improve life quality, enhance activity of various enzymes, and enhance immunity.

Loquat root: bitter taste and mild nature. The efficacy is as follows: relieve cough, promote lactation and alleviate pain. It can be used for treating cough due to asthenia, galactostasis, and rheumatalgia.

Loquat leaf: it enters lung and stomach meridians. Bitter and slightly cold in taste. It can be used for treating cough due to lung heat, asthma, vomiting, dysphoria with smothery sensation, and thirst.

And (3) north almonds: it enters lung and large intestine meridians. Mainly used for lowering qi, eliminating phlegm and relieving cough, relieving asthma and moistening intestines.

And (3) moxa: pungent and bitter with warm nature. The efficacy is as follows: warming channels to stop bleeding, dispelling cold to stop pain.

Licorice root: it enters heart, lung, spleen and stomach meridians. The efficacy is as follows: invigorating spleen and replenishing qi, clearing away heat and toxic material, eliminating phlegm and relieving cough, relieving spasm and pain, and harmonizing the drugs.

Polygonum flaccidum: 2, pungent taste; and (4) temperature. The efficacy is as follows: detoxify, invigorate spleen, resolve dampness, activate blood and check malaria.

Peach leaves: bitter taste and mild nature. The efficacy is as follows: clearing away heat and toxic material.

Bamboo leaf: sweet and bland in flavor and cold in nature. The efficacy is as follows: clear heat and relieve restlessness, promote the production of body fluid and induce diuresis.

Hyacinth bean leaves: sweet and pungent taste, mild in nature. The efficacy is as follows: relieve summer-heat, promote diuresis, remove toxicity and relieve swelling.

Herba Caryopteridis Incanae: bitter and slightly pungent taste, mild in nature. The efficacy is as follows: dispel wind and dampness, relieve cough and dissipate blood stasis.

Verbena: bitter taste and cool nature. The efficacy is as follows: clearing away heat and toxic material, promoting blood circulation to disperse blood clots, inducing diuresis to alleviate edema.

The invention has the beneficial effects that: according to the invention, the cogon rice is selected as the main brewing material, so that the brewed wine has the advantages of alkalescence, negative potential and rich mineral elements; the loquat root, the loquat fruit and the loquat leaf are selected as raw materials, and compared with the method of selecting the loquat fruit or the loquat leaf singly, various effective components in the loquat are fully utilized, so that the health care function of a human body is more perfect; meanwhile, the homemade herbal medicine wine cake is adopted for fermentation, the homemade herbal medicine wine cake can create a unique micro-ecological environment, various traditional Chinese medicine active ingredients in the homemade herbal medicine wine cake are convenient for culturing unique strains for fermenting raw materials, the fragrance and the strong fragrance of wine are enhanced, meanwhile, the herbal medicine ingredients are ingeniously and organically converted into the wine, the bouquet is enhanced, the wine quality is improved, and the taste is mellow. The invention selects the cogongrass rice, the loquat fruit, the loquat leaf and the loquat root as raw materials, adopts the medicinal liquor of grass for fermentation, and adds the northern almond simultaneously, so that the product has the health care effects of preventing cardiovascular diseases, relieving cough and eliminating phlegm, clearing lung and relieving qi, and the like, has thick and heavy mouthfeel, does not burn the mouth and feel the head, and has light Chinese herbal medicine faint scent and loquat scent.

Detailed Description

The present invention will be described in further detail with reference to examples.

Example 1

Preparation of homemade wine cake

Taking 10 parts of flaccid knotweed herb, 0.5 part of cassia leaf, 0.5 part of peach leaf, 0.5 part of bamboo leaf, 0.5 part of hyacinth bean leaf, 0.5 part of herba eriocauli, 0.5 part of common bluebeard herb, 0.5 part of wormwood, 0.5 part of liquorice and 0.5 part of verbena, cutting up, uniformly stirring, adding 100 parts of rice flour, uniformly mixing, putting into a stone groove, beating into a mud shape by using a hammer, uniformly kneading into a dough with the diameter of 5-8 cm, putting the dough into a wood barrel filled with the filigree, covering the dough with the filigree, covering the wood barrel with cotton, fermenting at normal temperature for 24 hours, taking out the dough after fermentation, and drying in the sun to obtain the self-made wine cake.

The homemade loquat wine cake prepared in the embodiment is prepared by combining a plurality of herbal medicines, creating a unique microbial environment by using a plurality of effective ingredients of the herbal medicines, promoting the growth of a unique fermentation strain, and fermenting the raw materials by using the unique fermentation strain, so that the effective ingredients in the raw materials and the herbal medicine ingredients contained in the wine cake are mutually and synergistically fused to prepare the functional loquat wine.

The homemade wine cake prepared in this example was used for preparing the functional loquat wine in examples 2 to 6.

Example 2

The invention relates to a preparation method of functional loquat wine, which comprises the following steps:

s1, material preparation: cleaning loquat root, sterilizing at high temperature, drying in the air and mashing for later use; cleaning folium Eriobotryae, removing hair, sterilizing at high temperature, air drying, and cutting into pieces; washing and airing the loquat fruits for later use; cleaning 75 parts of cogongrass rice, steaming the rice in water, spreading out the rice, cooling, adding 2 parts of homemade wine cakes, and standing for 24 hours to obtain the cogongrass rice containing the wine cakes for later use;

s2, steaming: mixing 3 parts of crushed loquat root for later use and 0.5 part of chopped loquat leaf for later use, spraying wine, stirring uniformly, placing in a steamer, steaming for 45min in a water-proof way, taking out, airing, repeating the steaming and airing processes for 3 times to obtain steamed loquat root and loquat leaf for later use;

s3, fermentation: adding 15 parts of glutinous rice into water, decocting to obtain glutinous rice porridge, pouring the glutinous rice porridge, steamed loquat root and loquat leaf into Japanese rice containing wine cakes, stirring uniformly, standing and fermenting for 30 days;

s4, wine making: distilling the distiller' S grains fermented in the step S2 to prepare wine, taking middle-section wine, removing impurities, and sterilizing to obtain base wine with alcohol content of 40 degrees;

s5, soaking: pouring the base wine into a ceramic jar filled with 15 parts of loquat fruits, adding 0.1 part of almond powder, sealing, storing in a wine cellar, and storing for 180 days;

s6, modulation: filtering the cellared wine, adding 10 parts of honey, and standing for more than 15 days;

Example 3

s1, material preparation: cleaning loquat root, sterilizing at high temperature, drying in the air and mashing for later use; cleaning folium Eriobotryae, removing hair, sterilizing at high temperature, air drying, and cutting into pieces; washing and airing the loquat fruits for later use; washing 125 parts of cogon rice, steaming the rice in water, spreading out the rice, cooling the rice, adding 3 parts of homemade wine cakes, and standing the mixture for 24 hours to obtain the cogon rice containing the wine cakes for later use;

s2, steaming: mixing 7 parts of mashed loquat root and 1.5 parts of chopped loquat leaf with wine, steaming in a steamer, taking out, air drying, and repeating the steaming and air drying processes for 3 times to obtain steamed loquat root and loquat leaf for later use;

s3, fermentation: adding 25 parts of glutinous rice into water, decocting to obtain glutinous rice porridge, pouring the glutinous rice porridge, steamed loquat root and loquat leaf into Japanese rice containing wine cakes, stirring uniformly, standing and fermenting;

s5, soaking: pouring the base wine into a ceramic jar filled with 25 parts of loquat fruits, adding 0.1 part of almond powder, sealing, storing in a wine cellar, and storing in the cellar;

s6, modulation: filtering the cellared wine, adding 20 parts of honey, and standing for more than 15 days;

Example 4

s1, preparing materials: cleaning loquat root, sterilizing at high temperature, drying in the air and mashing for later use; cleaning folium Eriobotryae, removing hair, sterilizing at high temperature, air drying, and cutting into pieces; washing and airing the loquat fruits for later use; cleaning 100 parts of cogongrass rice, steaming the rice in water, spreading out the rice, cooling, adding 2.5 parts of homemade wine cakes, and standing for 24 hours to obtain the cogongrass rice containing the wine cakes for later use;

s2, steaming: mixing 5 parts of crushed loquat root and 1 part of chopped loquat leaf with wine, steaming in a steamer, taking out, drying in the air, repeating the steaming and drying processes for 3 times to obtain steamed loquat root and loquat leaf for later use;

s3, fermentation: adding water into 20 parts of glutinous rice and decocting into porridge to obtain glutinous rice porridge, pouring the glutinous rice porridge, steamed loquat root and loquat leaf into Japanese rice containing wine cakes, stirring uniformly, standing and fermenting;

s4, wine making: distilling the distiller' S grains fermented in the step S2 to prepare wine, taking middle-section wine, removing impurities, and sterilizing to obtain base wine;

s5, soaking: pouring the base wine into a ceramic jar filled with 20 parts of loquat fruits, adding 0.1 part of almond powder, sealing, storing in a cellar, and storing in the cellar;

s6, modulation: filtering the cellared wine, adding 15 parts of honey, and standing for more than 15 days;

Example 5

Quality test results and sensory evaluation results

This example sets sample 1: the functional loquat wine prepared in example 2; sample 2: the functional loquat wine prepared in example 3; sample 3: the sensory evaluation criteria of the functional loquat wine prepared in example 4 are shown in table 1, the samples 1 to 3 are evaluated and scored by different professional wine tasters respectively, the scoring results are averaged in a blind evaluation mode, and the evaluation results are shown in table 2:

TABLE 1 sensory evaluation criteria Table

TABLE 2 sensory evaluation results of the respective samples

Sample (I)	Appearance and color	Fragrance	Taste of the product	Style of a book	Total score
						Sample 1	16	24	36	8	84
Sample 2	18	27	37	8	90
						Sample 3	19	29	38	10	96

As can be seen from table 2, the functional loquat wine prepared in example 4 of the present invention is excellent in appearance, color, aroma, taste, and style, and has a sensory score of 96. Therefore, the functional loquat wine prepared by the preparation method has better quality.

Example 6 health Effect test of functional loquat wine of the present invention

6.1 basic data and packets

213 patients with cough and profuse sputum are collected in the test, voluntarily participate in clinical tests, and are 15-65 years old, 109 men and 104 women; the patients were divided into 4 groups of test group, control 1 group, control 2 group and control 3 group on average, and compared in effect, and the age, disease condition and the like were almost equivalent in 4 groups of cases, and were comparable.

6.2 test specimens

Test group samples: the functional loquat wine prepared in example 4;

control group samples: control sample 1: adopting commercially available saccharomyces cerevisiae, and making loquat wine with the same making method and raw materials as in example 4; control sample 2: loquat root is removed, and other preparation methods and raw materials are the same as those of the loquat wine prepared in the embodiment 4; control sample 3: common rice is adopted to replace the cogongrass rice, and other preparation methods and raw materials are the same as those of the loquat wine prepared in the example 4.

6.3 test methods

The test group took 30 ml of the functional loquat wine of the example 4 once a day, and the control 1 group, the control 2 group and the control 3 group took 30 ml of the control sample 1, the control sample 2 and the control sample 3, respectively, once a day. The 4 groups of cases were continuously taken for 15 days, and comparative observation was conducted.

6.4 therapeutic efficacy criteria

And (3) curing: the symptoms of cough and excessive phlegm completely disappear;

the method has the following advantages: symptoms of cough, profuse sputum are reduced, the frequency or intensity is reduced or decreased;

and (4) invalidation: the symptoms of cough and profuse sputum did not improve, and were even more severe.

6.5 test results

After the test is completed, the test results are counted, and the health care effects of the test group and the control group 1, the control group 2 and the control group 3 are shown in the following table 3.

TABLE 3 evaluation results of health effects

Group of	Number of cases	Clinical curative number	Clinical cure rate (%)	Effective number of cases	Number of invalid cases	Effective rate (%)
							Test group	53	48	90.56	3	3	94.33
Control 1 group	53	14	26.42	4	35	33.96
							Control 2 group	53	23	43.4	6	24	54.72
Control 3 group	54	31	58.49	5	18	66.67

As can be seen from table 3, the effective rate of the functional loquat wine prepared in example 4 of the present invention on cough and sputum is as high as 94.33%, and the health care and treatment effects are greatly superior to those of the control sample 1, the control sample 2 and the control sample 3, which shows that the cogongrass rice and loquat root of the present invention and the homemade herbal medicine wine cake form a synergistic effect, and the health care effects of the loquat wine on cough and sputum symptoms are greatly improved, so that the cough relieving, phlegm resolving, lung clearing and qi soothing effects of the functional loquat wine of the present invention are very obvious.

The functional loquat wine disclosed by the invention selects the cogongrass rice, the loquat fruit, the loquat leaf, the loquat root and the northern almond as raw materials, is fermented by adopting a self-made herbal medicine wine cake, fully utilizes weak alkaline and rich mineral elements of the cogongrass rice, and converts various effective traditional Chinese medicine components in the cogongrass root, the loquat leaf and the loquat fruit and various plant herbal medicine components in the self-made herbal medicine wine cake into wine through fermentation, so that the functional loquat wine has good health-care effects of relieving cough and eliminating phlegm, clearing lung and relieving qi, and is particularly suitable for people suffering from cough and excessive phlegm and people smoking and drinking wine for a long time.

The above description is only for the embodiments of the present invention, and it is obvious to those skilled in the art that various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.

Claims

1. The functional loquat wine is characterized by being prepared from the following raw materials in parts by weight: 75 to 125 portions of cogongrass rice, 15 to 25 portions of glutinous rice, 3 to 7 portions of loquat root, 0.5 to 1.5 portions of loquat leaf, 2 to 3 portions of homemade wine cake, 15 to 25 portions of loquat fruit, 0.1 portion of almond powder and 10 to 20 portions of honey.

2. The functional loquat wine according to claim 1, characterized by being prepared from the following raw materials in parts by weight: 100 parts of cogongrass rice, 20 parts of sticky rice, 5 parts of loquat root, 1 part of loquat leaf, 2.5 parts of homemade wine cake, 20 parts of loquat fruit, 0.1 part of almond powder and 15 parts of honey.

3. The functional loquat wine according to claim 1, wherein the homemade wine cake is prepared from the following raw materials in parts by weight: 100 parts of rice flour, 10 parts of flaccid knotweed herb, 0.5 part of cassia leaf, 0.5 part of peach leaf, 0.5 part of bamboo leaf, 0.5 part of hyacinth bean leaf, 0.5 part of herba eriocauli, 0.5 part of common bluebeard herb, 0.5 part of wormwood, 0.5 part of liquorice and 0.5 part of verbena.

4. A method for preparing the functional loquat wine of any one of claims 1 to 3, comprising the steps of:

s1, material preparation: cleaning loquat root, sterilizing at high temperature, drying in the air and mashing for later use; cleaning folium Eriobotryae, removing hair, sterilizing at high temperature, air drying, and cutting into pieces; washing and airing the loquat fruits for later use; cleaning 75-125 parts of cogongrass rice, steaming the rice in water, spreading out the rice, cooling the rice, adding 2-3 parts of homemade wine cakes, and standing the mixture for 24 hours to obtain the cogongrass rice containing the wine cakes for later use;

s3, fermentation: adding 15-25 parts of glutinous rice into water to cook porridge to obtain glutinous rice porridge, pouring the glutinous rice porridge, the steamed loquat root and loquat leaf into the cogongrass rice containing the wine cakes, uniformly stirring, standing and fermenting;

s4, wine making: distilling the vinasse fermented in the step S2 to prepare wine, taking middle-section wine, removing impurities, and sterilizing to obtain base wine;

s5, soaking: pouring the base wine into a ceramic jar filled with 15-25 parts of loquat fruits, adding 0.1 part of almond powder, sealing, storing in a cellar, and cellaring;

5. The preparation method of the functional loquat wine according to claim 4, wherein the homemade wine cake is prepared by the following steps:

cutting polygonum flaccidum, cassia leaves, peach leaves, bamboo leaves, hyacinth bean leaves, herba hyperici japonici, common bluebeard herbs, wormwood, liquorice and verbena, stirring uniformly, adding rice flour, mixing uniformly, putting into a stone groove, beating into mud with a hammer, kneading uniformly, kneading into a bulk with the diameter of 5-8 cm, putting the bulk into a wood barrel filled with the filigree, covering the bulk with the filigree, covering the wood barrel with cotton, fermenting at normal temperature for 24 hours, taking out the bulk after fermentation, and drying in the sun to obtain the homemade wine cake.

6. The method of claim 4, wherein the steaming time of the loquat root and the loquat leaf in the step S2 is 45min.

7. The method of claim 4, wherein the fermentation time in step S3 is 30 days.

8. The method of claim 4, wherein the base liquor prepared in the step S4 has a degree of 40 °.

9. The method of claim 4, wherein the cellaring time in the step S5 is 180 days.