The three methods of making fruit wine are the most common.

1. The traditional fermentation method is to mash fresh, mature and non-perishable fruit or juice, add sugar and fruit koji for fermentation, ferment for 10- 15 days, squeeze, filter, clarify and sterilize to obtain fruit fermented wine. For example, brewing fruit wine, that is, brandy, the fermented fruit wine can be distilled by small-scale shochu equipment. Ordinary fruits can be used to make wine, such as grapes, apples, pears, oranges, kiwis and so on.

2. Soaking, also known as soaking wine, is a long tradition in China and an important part of TCM health preservation. Fruit soaking wine can add high-alcohol to rock sugar and fruit, which is more suitable for fruits with less juice, such as hawthorn, jujube, bayberry, litchi and cherry.

3. Combination of fermentation and soaking: the original wine is made by fermentation and soaked at the same time, and then the two original wines are immediately combined and stored at room temperature 15~ 16℃. It can also be stored separately for a certain period of time, and then mixed temporarily according to the needs of wine preparation. In a word, this method takes into account the advantages of soaking method and traditional fermentation method, and can avoid their disadvantages. According to the characteristics of the product, the dosage of a certain raw wine can be adjusted at any time.