A method for preparing walnut bayberry wine

The invention discloses a method for preparing walnut bayberry wine, which comprises the following steps: (1) preparation of oat wine juice; (2) preparation of walnut bayberry wine juice; (3) mixing the oat wine juice and walnut bayberry wine juice according to the weight ratio of 3 to 5:10 to obtain walnut bayberry wine. Walnuts are rich in vitamins B and E, which prevent cells from aging and enhance memory. The walnut bayberry wine with walnut and bayberry nutrients is prepared by adding walnut bayberry wine juice into the existing oat wine juice. The walnut bayberry wine has the flavor of fruit juice and the taste of oat wine and is unique. 本发明公开了种种核桃杨梅酒的制备方法，(1)燕麦酒汁的制备；(2)核桃杨梅酒汁的制备；(3)混合步骤：将燕麦酒汁与核桃杨梅酒汁按照重量比3～5∶10混合，得到核桃杨梅酒。核桃含有丰富的维生素B和E，可防止细胞老化，增强记忆力。在现有燕麦酒汁中加入核桃杨梅酒汁，制得的核桃杨梅酒具有了核桃和杨梅的营养物质，同时具有果汁风味以及燕麦酒的口感，口味独特。