Preparation method of lentinus edodes flavored wine

The present invention discloses a shiitake mushroom flavor wine production method, and relates to the technical field of wine brewing, the shiitake mushroom flavor wine production method comprises: S1, shiitake mushroom treatment: selecting fresh and mildew-free shiitake mushrooms, removing impurities, rapidly washing, draining, and directly drying; s2, crushing: crushing the dried shiitake mushrooms; step S3, primary addition: the shiitake mushroom powder is uniformly scattered into the glutinous rice just mixed with the koji and uniformly stirred, and the added shiitake mushroom powder accounts for 1.5%-3% of the weight of the used glutinous rice; step S4, making dimples; step S5, carrying out saccharification; step S6, fermentation and secondary addition: after saccharification is carried out for 94-98 hours, the indoor temperature is reduced to 20-24 DEG C, fermentation is continued, 70-74 hours later, the sticky rice and wine liquid in the fermentation barrel are turned over uniformly from bottom to top,