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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将茯苓粉碎，利用浸提法提取其中的有效成分，提取后的溶液与葡萄酒按比例调配制成一种味道甘甜醇美、营养丰富的茯苓葡萄酒。

Poris cocos was crashed and extracted, the extract was then mixed with wine at a certain ratio to obtain Poris cocos wine featured by nice taste and rich nutrients.

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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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