The invention relates to a process for producing wines, in particular to a method for producing a 
dismutase loquat 
wine. The method for producing the 
dismutase loquat 
wine is characterized by comprising the following steps: A) selecting fresh and ripe fruits, sterilizing the peel by utilizing a 1 / 5000 
potassium hypermanganate solution, washing with 
clean water, artificially removing the kernels, juicing by utilizing a juicer, and transferring the juice into a 
fermentation jar; B) forming sufficient 
oxygen space because the juice accounts for about 1 / 3-1 / 2 of the volume of the 
jar after being transferred into the 
jar, adding a 3-11% white 
sugar solution dissolved in advance to be uniformly stirred, and then, inoculating a fresh Sacch Cervisiae culture solution, wherein the 
inoculation amount is 0.01-1%; storing the mixture for not more than 24h, and culturing for 96-168h at 33+ / -3 DEG C so that the mixture is abundantly multiplied under the aerobic condition; and when the amount of live 
bacteria reaches more than 100 millions / ml, fermenting after executing. The 
dismutase can be matched with the loquat 
wine to produce the dismutase loquat wine which has good 
flavor, is beneficial to the 
human body and has the advantages of fragment wine 
flavor and sour, sweet and delicious taste.