METHOD FOR FRESH BAYBERRY WINE AND ALCOHOLIC BAYBERRY

摘要

Disclosed is a method for a fresh bayberry wine and an alcoholic bayberry. The method comprises the following steps: soaking the fresh bayberry in a rice wine with an alcohol content above 55°; repeatedly freezing and performing fluid removal in a vacuum in a refrigeration device at -6ºC; and producing a stock liquor of the bayberry wine. After dehydration, the bayberry which contains the wine liquor is packed to produce the alcoholic bayberry. The method preserves the nutritive peculiarity and taste of bayberry.