Fecha de publicación: 30/09/2022 Fuente: WIPO Wine The preparation method of the noni fruit wine, the noni brandy and the noni baud wine comprises the following steps: selecting noni fruits, and performing mechanical crushing and pulping to obtain noni fruit pulp; selecting fruits with the sugar content of 8% or above, and pulping to obtain high-sugar fruit pulp; mixing the noni fruit pulp with the high-sugar fruit pulp, and adding sugar to adjust the sugar degree, so as to obtain blended fruit pulp; adding nucleoside transferase, hawthorn and glacial acetic acid into the blended fruit pulp, heating, preserving heat, cooling, adding pectinase and plant lytic enzyme, performing enzymolysis fermentation, adding the prefabricated yeast liquid, fermenting, heating and preserving heat to obtain final fermentation liquid; and filtering, storing and ageing the final fermentation liquid to prepare the noni fruit wine, and distilling the noni fruit wine to obtain the noni brandy and manufacture the noni baud wine. The noni fruit wine, the brandy and the baud wine prepared by the method are full in wine body, coordinated in taste, lingering in aftertaste, coordinated and fused in fruity wine fragrance, clear and transparent, qualified in physicochemical index detection, moderate in higher alcohol content, and relatively high in active ingredient content of the finished product.