Fecha de publicación: 27/09/2022 Fuente: WIPO Wine The invention relates to a cyclic preparation method of seven-grain fermented wine. The cyclic preparation method comprises the following steps: S1, preparing raw materials; s2, primary steaming: pouring the soaked raw materials into a steamer pot, spreading, flattening, steaming with big fire, and adding mung beans and pea meal; and S3, re-steaming. S4, quickly taking out of the steamer, adding Xiaoqu, uniformly stirring after adding the Xiaoqu, spreading for cooling, and putting into a cylinder for culturing bacteria and saccharifying for 12-36 hours; and S5, after saccharification, adding yeast for sealed fermentation, wherein the fermentation time is about 30-40 days. S6, the steps S1 to S3 are repeated, and the obtained raw materials are put into the wine obtained through fermentation in the step S5 to be soaked for 10-14 months; and filtering after soaking, and standing the filtrate for 20-28 months. According to the circulation preparation method of the seven-grain fermented wine, the seven-grain fermented wine is used for soaking and fermenting the grain raw materials again, the alcohol density can be reduced, the mellow fragrance of the wine can be kept, and meanwhile the wine can be amber and has the advantages of being mellow and mild in fragrance, pure in tail taste, long in aftertaste, obvious in grain fragrance and pleasant in fragrance.