CN102660438A - Preparation method for grain and fruit nutritional healthcare wine - Google Patents

Abstract

The invention discloses a production method of food and fruit nutritional health wine, which uses fresh red bayberry juice that has been refrigerated and acid-reduced to soak crushed black glutinous rice, and after the black glutinous rice is thoroughly gelatinized, various strains of yellow rice wine and natural red bayberry are used. The wild strains of black glutinous rice and red bayberry juice are co-fermented, and in the whole brewing process, red bayberry juice is added instead of water, and the fermentation is completed in about 4-9 days at 25-29 °C, and no fermentation is carried out. The post-fermentation process of rice wine, and then separated by pressure filtration, clarified, adjusted alcohol content, total sugar content, total acidity, and finally sterilized and filled to obtain finished wine. The invention solves the technical problem of co-fermenting rice and red bayberry to make nutritional health wine, so that the brewed wine not only has the rich nutritional components of rice wine and bayberry and the unique flavor of red bayberry, but also can be displayed in the form of red wine. Extremely rich in nutrition and health care functions, especially in line with modern consumption trends.

Description

A kind of preparation method of food and fruit nutritional health wine

technical field

The invention discloses a method for making grain and fruit nutritional health wine, which belongs to the technical field of food, beverage and wine processing technology, and in particular relates to the technology of co-fermenting black glutinous rice grain and wild fruit bayberry to make wine.

Background technique

With the development of society, the improvement of people's living standards, the continuous strengthening of health awareness, the consumption concept is undergoing essential changes, and is developing towards the direction of original ecology and health care. Black rice and red bayberry fully meet the requirements of modern trends. For example, if brewed into red wine similar to raisin red, expressing the health-care ingredients of the raw materials in the form of red wine that meets the requirements of modern people will be very in line with modern consumption trends.

Black rice, flat in nature, sweet in taste. Traditional Chinese medicine believes that it has significant medicinal value. Ancient agricultural medical books record: "nourishing yin and nourishing kidney, fitness and warming stomach, improving eyesight and activating blood circulation", "clearing liver and intestines", "smoothing dampness and essence, nourishing lung and slowing muscles" and other effects; It is used as medicine and food, and it is especially effective for dizziness, anemia, white hair, soreness of the waist and knees, night blindness and tinnitus. Long-term consumption can prolong life. Therefore, be commonly called as: " medicine rice ", " longevity rice ". Because it is most suitable for pregnant women, parturients, etc. to enrich blood, it is also called "moon rice" and "blood enrichment rice". Modern medicine has confirmed that black rice has the effects of nourishing yin and tonifying kidney, invigorating spleen and warming liver, nourishing spleen and stomach, nourishing qi and activating blood, nourishing liver and improving eyesight. Regular consumption of black rice helps prevent dizziness, dizziness, anemia, white hair, eye disease, soreness of the waist and knees, dryness of the lungs and cough, constipation, dysuria, edema due to kidney deficiency, loss of appetite, and weakness of the spleen and stomach. Black rice is more nutritious than ordinary rice, and has the reputation of "black pearl" and "king of rice in the world".

Red bayberry, sweet, sour, flat. It has the effects of promoting body fluid to quench thirst, invigorating the spleen and appetizing, and eating more will not hurt the spleen and stomach, but also has the effect of detoxifying and dispelling cold. "Compendium of Materia Medica" records, "Yangmei can quench thirst, harmonize the five internal organs, can wash the stomach, and relieve restlessness and bad breath." Yangmei has high nutritional value and is a natural green health food. According to measurements: the sugar content of high-quality red bayberry pulp is 12% to 13%, and the acid content is 0.5% to 1.1%. It is rich in cellulose, mineral elements, vitamins and a certain amount of protein, fat, pectin and 8 kinds of antioxidants. Amino acids that are beneficial to the human body, the content of calcium, phosphorus and iron in the fruit is more than 10 times higher than that of other fruits. Yangmei grows in mountainous areas far away from big cities, with little or no air pollution, extensive cultivation and management, and less damage by diseases and insect pests. It has the reputation of "green and pollution-free fruit".

At present, the production of black rice wine mainly adopts the process of rice wine, soaking the whole grain, and then saccharifying and fermenting. Its disadvantage is: a large part of the nutritional labeling of black rice is concentrated on the surface, and its pigment is also mainly concentrated on the surface. After soaking, the surface layer falls off a lot, and its effective pigments and nutrients will fall off and be lost, and the nutrients will also be greatly lost. And after the black rice is soaked in water, the soaking water is all thrown away, which is a great waste. Secondly, the texture of black rice is different from that of ordinary rice. It is difficult to cook the whole grain steamed rice, there is a lot of residual starch, and the starch gelatinization is not complete, so the wine production rate is reduced. The third is that the brewed wine has the flavor of general rice wine, and consumption is subject to certain geographical restrictions.

The brewing process of bayberry wine is basically the same as that of wine. However, the acid content of bayberry fruit is higher than that of grapes, and the tannin content is lower than that of grapes. Therefore, it is actually not suitable for wine making alone. At the same time, the sugar content of bayberry is low, and there is not enough sugar to be converted into alcohol. To achieve sufficient alcohol content, additional external sugar must be added, which does not reflect its own attributes and increases costs. The third is that myricetin is extremely unstable, and its content is relatively low compared with that of grapes.

Invention patent 20051002976.25 uses early rice to make fermented material, and then ferments with red bayberry pulp and white sugar. The disadvantage is that the rice used is not steamed, which belongs to raw material brewing, and the fermentation is not complete, so it cannot provide sufficient sugar for the product. Therefore, sugar needs to be added afterwards. The second is that untreated red bayberry juice has a very high acid content, and the koji used in grain wine generally has low acid resistance. If they are placed in a high-acid environment, a large number of fermentation bacteria will die or the fermentation will be insufficient. And the death of a large number of strains will cause other miscellaneous bacteria in the fermented liquid to take advantage of the opportunity to grow, causing the various indicators of the brewed wine to be unqualified and the flavor to be abnormal. Therefore, the wine produced has natural defects. The 3rd, adopt common rice, can not provide stable color for wine. The 4th, red bayberry is soaked in boiling water, and local flavor is greatly reduced, and nutritional labeling also loses to some extent, and high-quality wine all adopts fresh fruit to brew.

Contents of the invention

The purpose of the present invention is to solve the technical problem of co-fermenting rice and red bayberry to brew nutritional health wine, so that the brewed wine not only has the rich nutrients of rice wine and red bayberry, but also can be displayed in the form of red wine.

The technical solution adopted by the present invention to solve the above-mentioned technical problems is: a production method of food and fruit nutritional health wine, which is characterized in that it comprises the following steps:

(1) Fruit selection: choose fresh and fully ripe red bayberry fruit without rot, crush and squeeze the juice, and reduce the acidity of the red bayberry juice to 0.3±0.05% after acid reduction treatment, and then refrigerate at 0~5°C until use;

(2), rice selection: select black glutinous rice for use, obtain brown rice through hulling, and pulverize to 10 orders or below;

(3), rice soaking: with the red bayberry fruit juice of the same weight as black glutinous rice that step 1 obtains, soak the brown rice 48-72 hour through pulverization under the condition of about 5 ℃, make the water absorption of black glutinous rice reach more than 40%, fully soak Swelling, the juice used for soaking rice is collected and kept refrigerated, and added when it is fermented;

(4), gelatinization: the black glutinous rice is heated in a pot with steam to make it completely gelatinized, until the rice grains do not have a rice core;

(5), inoculation: before inoculation, in the good black glutinous rice of gelatinization, add bayberry juice, add the bayberry juice that collects after soaking rice preferentially when adding, add the bayberry juice that step 1 obtains when not enough, make solid-liquid ratio be 1:1 ~9; then use saccharification strains based on Aspergillus flavus, Rhizopus and Monascus to carry out saccharification and fermentation, at the same time, add rice wine yeast, and add wild yeast isolated from the cultivated bayberry epidermis to carry out co-fermentation; Based on the total weight of the raw black glutinous rice and the bayberry juice added after soaking the rice, the inoculum amount of the aforementioned saccharification strains is 0.5-2%, and the inoculum amount of the rice wine yeast culture solution with the number of yeasts above 5× ¹⁰⁹ /ml is 0.25~1%, the inoculum amount of wild yeast culture solution with the number of yeasts above 5×10 ⁹ /ml is 0.5~2%; the aforementioned solid-liquid ratio refers to the weight ratio of black glutinous rice to bayberry juice, and the Solid refers to black glutinous rice, the raw material, and liquid refers to bayberry juice added before inoculation (unless otherwise specified, the solid-liquid ratio in the specification of the present invention refers to this.);

(6), fermentation: the fermentation temperature is controlled between 25-29°C, and the fermentation ends in about 4-9 days, and the post-fermentation process of yellow rice wine is not carried out;

(7), separation and pressure filtration: after the fermentation is near the end, separate in time, and press filter to get the wine; add a certain amount of lees distilled wine to the sake part, for the first time, edible alcohol and light-flavor liquor can be used because there is no lees distilled wine And/or rice-flavored liquor instead, so that the alcohol content can reach 16-18%, to prevent rancidity;

(8), clarification: the clear wine that obtains through press filtration enters large tank and carries out natural clarification, separates again after several days;

(9), adjust and filter: through each physical and chemical index detection and sensory taste, adjust composition, make wine degree 16-18%, total acidity 0.4-0.7%, total sugar content between 9-15%;

(10), sterilizing and filling and packing to obtain finished product.

The method for obtaining the wild yeast is as follows: a few days before the red bayberry is harvested, clean and disease-free red bayberry fruit is selected, and the red bayberry pulp juice is obtained after being broken and depited, and packed in two containers, A and B; Pack about 1/10 of the red bayberry pulp, make it ferment naturally or heat appropriately so that the alcohol fermentation can be triggered quickly; the remaining red bayberry pulp juice is packed into container B and treated with 500PPm of SO ₂ for later use; when container A ferments vigorously When adding a small amount of raw materials in container B, gradually complete the addition to keep the fermentation going on vigorously. After the number of yeasts is above 5×10 ⁹ /ml, this liquid can be used as yeast mother liquid.

The rice wine yeast is preferably As2.1293 bacteria.

The present invention has the following advantages:

1. The present invention reduces the acidity of bayberry juice to a reasonable range before fermenting, which not only inhibits the growth of miscellaneous bacteria, ensures the normal progress of subsequent co-fermentation, but also ensures the balance of the mouthfeel of the finished wine and the indicators and flavor of the wine.

2. In the present invention, the black rice is pulverized to 10 meshes or below, which can make it easy to ripen, guarantee thorough gelatinization and sufficient saccharification, and leave no undecomposed starch, so the yield of wine is high.

3. The joint brewing of black glutinous rice and red bayberry not only has high nutritional value, but also has the flavor of fruit wine. The acid content of bayberry fruit is higher, and the tannin content is lower than that of grapes. The wine brewed by it feels very sour and uncoordinated, and the wine made by combining it with black rice can change its product style and achieve a more harmonious purpose. Medium starch can be converted into sugar, providing sufficient sugar for fermentation, which just complements each other.

4, the present invention adopts red bayberry juice to soak rice, and its benefit is: at first, whole process uses red bayberry juice to replace water, has guaranteed enough of red bayberry local flavor, has strengthened the feature of red bayberry, and its local flavor of the wine brewed by water soaking rice obviously weakens. Secondly, the biological enzymes in the fruit juice during the soaking process provide certain help to the starch hydrolysis of black rice, which is conducive to the complete decomposition of starch. Third, it increases the nutrient substrate for yeast fermentation to provide a basis for later fermentation, while water has no such effect. Fourth, the juice from soaking rice is recovered and used for subsequent fermentation, which can ensure the complete composition of black rice and make full use of its pigment, and the unique pigment of bayberry makes the finished wine present the appearance of red wine.

5. The present invention adopts various strains of rice wine and natural wild strains of red bayberry to ferment black glutinous rice and red bayberry juice together without subsequent blending, which is beneficial to the stable taste of the wine and the mellow and not monotonous flavor.

6, the preservation of red bayberry fruit juice among the present invention and soaking rice are carried out at low temperature, helps to keep the normal local flavor of fruit juice. Juice is fresh juice, which contains a lot of microorganisms. If it is stored at room temperature, it will deteriorate due to microbial activities, or even ferment abnormally. At low temperatures, there is very little microbial activity and the normal flavor of the juice can be maintained. In the prior art, fruit juice is usually sterilized and then fermented. In fact, this is unscientific. Sterilization has greatly changed the flavor of the juice, and the brewed wine has an abnormal flavor.

Detailed ways

Below in conjunction with embodiment the present invention is described in further detail.

The wild yeast isolated from the cultivated waxberry epidermis described in the embodiments of the present invention can be obtained by selecting clean and disease-free waxberry fruit a few days before the waxberry harvest, and obtaining waxberry pulp after crushing and removing the core. The juice is divided into two containers, A and B; about 1/10 of the red bayberry juice is filled in the first container, and it is naturally fermented or properly heated so as to quickly trigger alcohol fermentation; the rest of the red bayberry juice is packed into the second container, And use 500PPm of _SO2 to treat it and wait for use; when the fermentation of container A is vigorous, add a small amount of raw materials of container B, and gradually add to complete, so that the fermentation is kept vigorous. After the number of yeast is above 5× ¹⁰⁹ /ml, the The liquid is put into use as the yeast mother liquid of the embodiment of the present invention.

Example 1

1. Raw material of red bayberry juice: Fresh red bayberry fruit with sufficient maturity and no rot is selected, crushed and squeezed, 200 kg of juice is taken, and 160 grams of food-grade calcium carbonate powder is added to obtain fruit juice with an acidity of about 0.3%. Store at 5°C until use.

2. Black glutinous rice raw material: Black glutinous rice is selected from black glutinous rice, and 100 kg of brown rice is obtained through hulling, and crushed to 10 mesh or below for use.

3. Rice soaking: use 100 kg of bayberry juice that has been processed, add it to the processed black glutinous rice, and keep it at about 5°C (0-8°C) for 48-72 hours to make the black glutinous rice absorb water. More than 40%, full swelling. The juice used after soaking the rice is collected and stored in a cold storage, and then added when it is fermented. It is rich in pigments and other components.

4. Gelatinization: The black glutinous rice is gelatinized by heating it with steam in a pot and keeping it above 100°C for at least 20 minutes to completely gelatinize. Rice grains should not have rice cores.

5. Inoculation: Before inoculation, add 100 kg of juice used for soaking rice and freshly processed juice to the gelatinized black glutinous rice, so that the solid-liquid ratio is 1:1. Use about 1 kg of saccharification strains mainly composed of Aspergillus flavus, Rhizopus and Monascus for saccharification, and at the same time, add 0.5 liter of culture solution of rice wine yeast As2.1293 (the number of yeasts is more than 5× ¹⁰⁹ /ml), And add 1 liter of wild yeast culture solution (the number of yeast is more than 5×10 ⁹ /ml) isolated from the cultivated bayberry epidermis to carry out co-fermentation.

6. Fermentation: The fermentation temperature is controlled between 2529°C, and the fermentation ends in about 4-9 days. During the fermentation period, the temperature change is monitored, and the temperature is adjusted if necessary, and the post-fermentation process of rice wine is not carried out in the later stage.

7. Separation and pressure filtration: after the fermentation is nearing the end, separate in time, and press filtration to get the wine. Get about 100 kilograms of sake, add a certain amount of distilled liquor from lees (for the first time, you can replace it with edible alcohol or light-flavored or rice-flavored liquor) to make the alcohol content reach 16-18% to prevent rancidity. The remaining residual wine is distilled, and the obtained alcohol is used to stop fermentation and add wine or adjust the alcohol content of the finished wine.

8. Clarification: The filtered sake enters a large tank for natural clarification, and is separated again after a few days.

9. Adjustment and filtration: After testing various physical and chemical indicators and sensory tasting, adjust the ingredients so that the alcohol content is 16-18%, the total acid is 0.4-0.7%, and the total sugar is between 9-15%. Then filter with a diatomaceous earth filter to make the light transmittance above 70%.

10. Sterilization and filling: Use a plate or tube sterilizer, control the temperature at about 80°C, keep it for 10 minutes, and fill while it is hot.

11. Finished product packaging: After the filled wine is sealed, it can be labeled and put into storage to become a finished product.

Example 2

1. Raw material of bayberry juice: fresh red bayberry is selected with sufficient maturity without decay, crushed and squeezed to extract 600 kg of juice, and about 480 grams of food-grade calcium carbonate powder is added to make the bayberry juice with an acidity of about 0.3%, and enter the cold storage for 0-5 Store at ℃ until use.

2, raw material of black glutinous rice: black rice selects black glutinous rice for use, and 100 kilograms of brown rice obtained through hulling, and pulverizes to 10 orders for use.

3. Rice soaking: use 100 kg of bayberry juice that has been processed, add it to the processed black glutinous rice, and keep soaking at about 5°C for 48-72 hours, so that the water absorption of the black glutinous rice can reach more than 40%. swelling. The juice used after soaking the rice is collected and stored in a cold storage. It is added during fermentation and is rich in pigments and other components.

4. Gelatinization: The black glutinous rice is gelatinized by heating it with steam in a pot and keeping it above 100°C for at least 20 minutes to completely gelatinize. Rice grains should not have rice cores.

5. Inoculation: before inoculation, add 500 kg of juice used for rice soaking and freshly processed juice, so that the solid-liquid ratio is 1:5. Use about 6.0 kg of saccharification strains mainly composed of Aspergillus flavus, Rhizopus and Monascus for saccharification, and at the same time, add 3 liters of culture solution of rice wine yeast As2.1293 (the number of yeasts is more than 5× ¹⁰⁹ /ml), And add 6 liters of wild yeast culture solution (the number of yeast is more than 5×10 ⁹ /ml) isolated from the cultivated bayberry epidermis to carry out co-fermentation.

6. Fermentation: The fermentation temperature is controlled between 25-29°C, and the fermentation ends in about 4-9 days. During the fermentation period, the temperature change is monitored, and the temperature is adjusted if necessary, and the post-fermentation process of rice wine is not carried out in the later stage.

7. Separation and pressure filtration: after the fermentation is nearing the end, separate in time, and press filtration to get the wine. Get about 500 kg of sake, and add a certain amount of distilled liquor from lees (for the first time, it can be replaced by edible alcohol or light-flavored or rice-flavored liquor) to make the alcohol content reach 16-18% to prevent rancidity. The remaining residual wine is distilled, and the obtained alcohol is used to stop fermentation and add wine or adjust the alcohol content of the finished wine.

8. Clarification: The filtered sake enters a large tank for natural clarification, and is separated again after a few days.

9. Adjustment and filtration: After testing various physical and chemical indicators and sensory tasting, adjust the ingredients so that the alcohol content is 16-18%, the total acid is 0.4-0.7%, and the total sugar is between 9-15%. Then filter with a diatomaceous earth filter to make the light transmittance above 70%.

10. Sterilization and filling: Use a plate or tube sterilizer, control the temperature at about 80°C, keep it for 10 minutes, and fill while it is hot.

11. Finished product packaging: After the filled wine is sealed, it can be labeled and put into storage to become a finished product.

Example 3

1. Raw material of red bayberry juice: Fresh red bayberry fruit with sufficient maturity and no rot is selected, crushed and squeezed to obtain 1000 kg of juice, and about 800 grams of food-grade calcium carbonate powder is added to make the red bayberry juice with an acidity of about 0.3% into the cold storage Store at 0°C until use.

2, raw material of black glutinous rice: black rice selects black glutinous rice for use, and 100 kilograms of brown rice obtained through hulling, and pulverizes to 10 orders for use.

3. Rice soaking: use 100 kg of bayberry juice that has been processed, add it to the processed black glutinous rice, and keep soaking at about 5°C for 48-72 hours, so that the water absorption of the black glutinous rice can reach more than 40%. swelling. The juice used after soaking the rice is collected and stored in a cold storage. It is added during fermentation and is rich in pigments and other components.

4. Gelatinization: The black glutinous rice is gelatinized by heating it with steam in a pot and keeping it above 100°C for at least 20 minutes to completely gelatinize. Rice grains should not have rice cores.

5. Inoculation: Before inoculation, add 900 kg of juice used for soaking rice and freshly processed juice, so that the solid-liquid ratio is 1:9, and the total amount is 1000 kg. About 20 kg of saccharification strains mainly composed of Aspergillus flavus, Rhizopus and Monascus were used for saccharification, and at the same time, ¹⁰ liters of culture solution of rice wine yeast As2. And add 20 liters of wild yeast culture solution (the number of yeast is more than 5×10 ⁹ /ml) isolated from the cultivated bayberry epidermis to carry out co-fermentation.

6. Fermentation: The fermentation temperature is controlled between 25-29°C, and the fermentation ends in about 4-9 days. During the fermentation period, the temperature change is monitored, and the temperature is adjusted if necessary, and the post-fermentation process of rice wine is not carried out in the later stage.

7. Separation and pressure filtration: after the fermentation is nearing the end, separate in time, and press filtration to get the wine. To obtain about 900 kg of sake, add a certain amount of distilled liquor from lees (it can be replaced by edible alcohol or light-flavored or rice-flavored liquor for the first time) to make the alcohol content reach 16-18% to prevent rancidity. The remaining residual wine is distilled, and the obtained alcohol is used to stop fermentation and add wine or adjust the alcohol content of the finished wine.

8. Clarification: The filtered sake enters a large tank for natural clarification, and is separated again after a few days.

9. Adjustment and filtration: After testing various physical and chemical indicators and sensory tasting, adjust the ingredients so that the alcohol content is 16-18%, the total acid is 0.4-0.7%, and the total sugar is between 9-15%. Then filter with a diatomaceous earth filter to make the light transmittance above 70%.

10. Sterilization and filling: Use a plate or tube sterilizer, control the temperature at about 80°C, keep it for 10 minutes, and fill while it is hot.

11. Finished product packaging: After the filled wine is sealed, it can be labeled and put into storage to become a finished product.

Claims (3)

1. a kind of preparation method of food and fruit nutritional health wine is characterized in that comprising the following steps: (1) Fruit selection: choose fresh and fully ripe red bayberry fruit without rot, crush and squeeze the juice, and reduce the acidity of the red bayberry juice to 0.3±0.05% after acid reduction treatment, and then refrigerate at 0~5°C until use; (2), rice selection: select black glutinous rice for use, obtain brown rice through hulling, and pulverize to 10 orders or below; (3), rice soaking: with the red bayberry fruit juice of the same weight as black glutinous rice that step 1 obtains, soak the brown rice 48-72 hour through pulverization under the condition of about 5 ℃, make the water absorption of black glutinous rice reach more than 40%, fully soak Swelling, the juice used for soaking rice is collected and kept refrigerated, and added when it is fermented; (4), gelatinization: the black glutinous rice is heated in a pot with steam to make it completely gelatinized, until the rice grains do not have a rice core; (5), inoculation: before inoculation, in the good black glutinous rice of gelatinization, add bayberry juice, add the bayberry juice that collects after soaking rice preferentially when adding, add the bayberry juice that step 1 obtains when not enough, make solid-liquid ratio be 1:1 ~9; then use saccharification strains based on Aspergillus flavus, Rhizopus and Monascus to carry out saccharification and fermentation, at the same time, add rice wine yeast, and add wild yeast isolated from the cultivated bayberry epidermis to carry out co-fermentation; Based on the total weight of the raw black glutinous rice and the bayberry juice added after soaking the rice, the inoculum amount of the aforementioned saccharification strains is 0.5-2%, and the inoculum amount of the rice wine yeast culture solution with the number of yeasts above 5× ¹⁰⁹ /ml is 0.25~1%, the inoculum amount of wild yeast culture solution with the number of yeasts above 5×10 ⁹ /ml is 0.5~2%; the aforementioned solid-liquid ratio refers to the weight ratio of black glutinous rice to bayberry juice, and the Solid refers to the raw black glutinous rice, and liquid refers to the bayberry juice added before inoculation; (6), fermentation: the fermentation temperature is controlled between 25-29°C, and the fermentation ends in about 4-9 days, and the post-fermentation process of yellow rice wine is not carried out; (7), separation and pressure filtration: after the fermentation is near the end, separate in time, and press filter to get the wine; add a certain amount of lees distilled wine to the sake part, for the first time, edible alcohol and light-flavor liquor can be used because there is no lees distilled wine And/or rice-flavored liquor instead, so that the alcohol content can reach 16-18%, to prevent rancidity; (8), clarification: the clear wine that obtains through press filtration enters large tank and carries out natural clarification, separates again after several days; (9), adjust and filter: through each physical and chemical index detection and sensory taste, adjust composition, make wine degree 16-18%, total acidity 0.4-0.7%, total sugar content between 9-15%; (10), sterilizing and filling and packing to obtain finished product. 2. The preparation method of grain and fruit nutrition health wine as claimed in claim 1, is characterized in that: the obtaining method of described wild yeast is: a few days before waxberry harvest, choose clean, disease-free red bayberry fruit, through Obtain red bayberry pulp juice after crushing and removing the core, and pack in two containers of A and B; fill about 1/10 of the red bayberry pulp juice in container A, make it ferment naturally or properly heat so as to trigger alcohol fermentation quickly; the remaining red bayberry pulp Put the juice into container B, and treat it with 500PPm of SO ₂ before use; when the fermentation in container A is vigorous, add a small amount of raw materials in container B, and gradually complete the addition, so that the fermentation has been kept vigorous, and the number of yeasts is 5×10 ⁹ After more than one/ml, this liquid can be put into use as yeast mother liquid. 3. The method for making grain and fruit nutritional health wine according to claim 1 or 2, characterized in that: the rice wine yeast is As2.1293 bacteria.