The second use of puree wine after 2000, there was a blank period of nearly half a century from the 1960s to the end of the 20th century. The key reason is that puree wine is determined by its own technology and cost. Because of the complex technology and high grain consumption, many brewing enterprises switched to a new technology (blending distillation) during the grain shortage in the 1960s. However, with the improvement of consumers' drinking awareness and the gradual pursuit of healthy consumption, puree wine has found its matching point again. Since the emergence of liquor, liquor is the original pulp after grain and distiller's yeast are fermented into liquor, which is the most primitive puree liquor. With the development of science and technology, many original wines have appeared in history. However, during the grain shortage in 1960s, the original wine disappeared for a time because of its complicated technology and high grain consumption.