The advantages of traditional fermentation technology are

Traditional fermentation is widely distributed in the world because of its low production cost, improved food flavor and nutrition, and strong stability.

Using traditional fermentation method, fresh, mature and non-rotten fruits were mashed into pulp or juice, and then sugar was added, and high-yield koji was fermented by new technology. After 10- 15 days, the fruit fermented wine was obtained through fermentation, squeezing, filtering, clarification and sterilization.