冬虫草酒是以冬虫夏草为原料，辅以枸杞子，经曲酒浸提调制而成，酒体清亮，酒味醇和。

Cordyceps Sinensis Sacc wine is produced with cordyceps sinensis sacc as its assentials by steeping and blending with uq-liquor and Lycimm chinense, it is clear, tasty and pure sweet.

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该文介绍了枸杞、黑枣经酒精、黄酒浸提后得到的浸提液与元红等进行勾兑，使之成为酸甜适口、酒度适中的营养保健酒。

A nutritional and health wine with a suitable sweet-sour and alcohol content was produced by blending YangHong wine and the extract that medlar and black date was extracted in alcohol and rice wine.

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其实，葡萄酒的颜色是由酿造过程中的一个关键阶段——浸皮决定的。

It's decided by a key stage during the vinification of red wine: maceration.

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