Fruit wine product beneficial to health of cardiovascular system and preparation method thereof

A method for preparing a fruit wine product, which comprises:

• a) providing a base fruit wine comprising an alcohol content of 12 to 15 g/100 mL,
• b) leaching black garlic and baked onion into the base fruit wine thereby releasing one or more Amadori Compounds into the base fruit wine,
• c) mixing the base fruit wine from step b) with tomato clear juice powder and concentrated onion juice to obtain a fruit wine concentrate, and
• d) mixing the fruit wine concentrate with a fruit wine to having an alcohol concentration that is lower than the base fruit wine of step a),
• wherein the fruit wine product obtained by these steps comprises
• i) 5 to 15 g/100 mL alcohol,
• ii) 20 to 100 mg/100 mL of the Amadori Compounds, and
• iii) 30 to 50 mg/100 mL of total flavonoids and/or 100 to 250 mg/100 mL of proanthocyanidins,
• wherein the fruit wine product is beneficial to cardiovascular system health,
• wherein the black garlic is prepared by heating fresh garlic at a temperature of 45 to 90° C. and a relative humidity of 50 to 95% for 30 to 90 days, wherein the black garlic is present in an amount of 5 to 10 g/100 mL, and wherein the black garlic comprises Amadori Compounds at a concentration of 10 g/kg or higher, and
• wherein the baked onion is prepared by baking fresh onion at 180 to 300° C. for 10 to 30 min and pulverizing the baked onion to a mesh size of 60 mesh, wherein the baked onion has a concentration of 3 to 10 g/100 mL in the fruit wine, and wherein the baked onion comprises Amadori Compounds at a concentration of 8 g/kg or higher.