(1) Juice: such as grape juice, orange juice, orange juice and apple juice. Require freshness, no corruption, rancidity, oxidation and mildew.
(2) Fresh fruits: such as lemon, jujube and kiwi fruit. Fruits should be ripe, free from rot and impurities.
(3) pericarp; Such as orange peel, tangerine peel and lemon peel. Fresh and mildew-free can be used.
(4) Medicinal materials, such as Angelica sinensis, Cordyceps sinensis and Flos Lonicerae. Only those without mold, insects and impurities can be used.
(5) Flowers: such as roses and osmanthus. Flowers must bloom, not wither, wither or rot.
(6) Essence: such as orange flavor, lemon flavor and banana flavor. All must be edible flavors, and no oxidized or expired flavors are allowed.
These additives are:
Pigment: Pigment used in wine preparation is preferably natural and should be avoided as much as possible.
Sugar: Most drinks and wines are made of rock sugar, white sugar, brown sugar and bee sugar, and some are made of caramel. Honey is the best, but sugar is poor. From an economic point of view, honey or rock candy is often mixed with sugar, while honey is pure and mellow in taste.
Acidic substances: Some prepared drinks and wines also use acidic substances, generally flavored with citric acid or tartaric acid, which not only makes the prepared wine refreshing, but also has antiseptic effect. In the process of preparing drinks and wine, we must have a complete conception, overall plan and practical formula, plus hierarchical and programmed preparation operations. Mix several small comparative samples, compare, taste, improve, mix and improve until they are satisfied. In order to prepare a refined beverage wine, we must pay attention to the following points:
(1) What kind of liquor to prepare should be clear and individual.
(2) The fragrance should be balanced, coordinated, natural and harmonious, the fragrance should not be exposed, and there is no feeling of sudden fragrance but light fragrance.
(3) The taste should be fresh and clean, and all miscellaneous tastes should be eliminated. The taste of drugs should not be too strong, and bitter taste and unpleasant taste should be avoided.
(4) The sugar content should be appropriate. If you add less sugar, the taste will be light or bitter. If you add too much sugar, it will be too sweet and greasy, but not good. And high sugar content will mask some flavor styles. Elegant and soft wine may be more popular than wine that is too sweet.
(5) The acidity should be moderate. Because people have different sensitivity to acid, they will not have the same view on the acid content in wine. Acid has a flavoring and refreshing effect on wine. As long as the content ratio is appropriate, it will make people feel refreshing, smooth and soft after drinking. If the content is too high, the sour taste will irritate the nose. Acid is an important flavor substance of wine, which contains less acid, has a light taste and a short aftertaste. High acid content, sour outcrop and rough wine taste. Proper amount of acid can buffer the taste of wine and gradually form aromatic esters during storage. Acidity also affects the sweetness of wine. If the acidity of wine is too strong, the sweetness will decrease, which will affect the "sweetness" of wine.