The feature of the invention consists in combining the characteristics in beer fermentation and alcohol prodn. orgonically. Under the condition of low temp., the beer liq. is mixed with edible alcoholic soln. treaded and adjusted by organic acid, and then perfume and condiment are added properly, then it is store under low temp. After filtration, a wine which passesses both bear property and taste of low degree white spirit is obtd.. The mixed wine has a longer preservating period than the ordinary beer, and it has no obvious water taste caused by the lowered begree of white spirit, or any unpleasant taste. In the wine-making, many kinds of nourishment of beer can be maintained, therefore, it is a new direction of beer prodn.. |