Production method and application of flavone Maotai-flavor wine

The invention discloses a production method and application of flavone Maotai-flavor liquor, and belongs to the field of brewing. According to the invention, the existing extraction and purification process of puerarin and dihydromyricetin is optimized, and high-purity puerarin and dihydromyricetin are prepared. Furthermore, high-purity puerarin and dihydromyricetin are used as additives, so that the uncertainty of components and quality caused by addition of a flavone mixture is avoided, and the obtained product is more uniform in component and more controllable in quality and is more advanced health-care sauced wine. In addition, dihydromyricetin and puerarin both have the effects of resisting oxidation, protecting blood vessels, improving microcirculation, dispelling the effects of alcohol, protecting the liver and the like, and the dihydromyricetin and puerarin are jointly added into the sauced wine to achieve better health-care activity through a synergistic effect. 本发明公开了一种黄酮酱香酒生产方法与应用，属于酿造领域。本发明针对现有的葛根