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Ginseng wine and production method thereof

A wine and ginseng technology, applied in the field of wine products, can solve the problem of less deep processing of ginseng, and achieve the effect of low sugar content

Inactive Publication Date: 2016-02-03
徐小芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Ginseng is also very beneficial to the body, but there was little deep processing of ginseng in the past, and it was limited to soaking ginseng wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Raw material requirements

[0052] Ginseng is selected from mature autumn fruits from Northeast China, and grapes are selected from mature Cabernet Sauvignon, with a sugar content of not less than 195g / l. The ratio (by weight) of fresh ginseng to fresh grapes is: ginseng 5; grape 95.

[0053] The brewing process is as follows:

[0054] 1. Broken:

[0055] A. First crush the ginseng into a slag with a stone mortar.

[0056] B. The crushed grapes are input into the rotary fermenter, and the grape skins and seeds are separated from the grape juice. Thereafter, the grape juice is input into a vertical fermenter with ginseng for mixed fermentation. During this period, sulfur dioxide should be added along with the input of grape pulp. After the grape pulp and ginseng reach the set ratio, the input of grape juice should be stopped, and pectinase and yeast should be added. At this time, it is necessary to measure and record the mixed sugar content and acid content of the two...

Embodiment 2

[0071] Raw material requirements

[0072] For ginseng, choose mature autumn fruits from Northeast China, and for grapes choose mature snake dragon pearl, with a sugar content of not less than 195g / l. The ratio (by weight) of fresh ginseng to fresh grapes is: ginseng 5; grape 95.

[0073] The brewing process is as follows:

[0074] 1. Broken:

[0075] A. First crush the ginseng into a slag with a stone mortar.

[0076] B. The crushed grapes are input into the rotary fermenter, and the grape skins and seeds are separated from the grape juice. Thereafter, the grape juice is input into a vertical fermenter with ginseng for mixed fermentation. During this period, sulfur dioxide should be added along with the input of grape pulp. After the grape pulp and ginseng reach the set ratio, the input of grape juice should be stopped, and pectinase and yeast should be added. At this time, it is necessary to measure and record the mixed sugar content and acid content of the two pulps in ...

Embodiment 3

[0090] Raw material requirements

[0091] For ginseng, choose mature autumn fruits from Northeast China, and for grapes choose mature Cabernet Franc, with a sugar content of not less than 195g / l. The ratio (by weight) of fresh ginseng to fresh grapes is: ginseng 5; grape 95.

[0092] The brewing process is as follows:

[0093] 1. Broken:

[0094] A. First crush the ginseng into a slag with a stone mortar.

[0095] B. The crushed grapes are input into the rotary fermenter, and the grape skins and seeds are separated from the grape juice. Thereafter, the grape juice is input into a vertical fermenter with ginseng for mixed fermentation. During this period, sulfur dioxide should be added along with the input of grape pulp. After the grape pulp and ginseng reach the set ratio, the input of grape juice should be stopped, and pectinase and yeast should be added. At this time, it is necessary to measure and record the mixed sugar content and acid content of the two pulps in the ...

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PUM

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Abstract

The invention relates to ginseng wine and a production method thereof. The method includes: cleaning and smashing ginseng, removing the stems of grapes, smashing the grapes, separating grape juice, mixing the smashed ginseng with the grape juice, fermenting in a temperature-controlled manner, adding sugar, pouring into a tank for separation, purifying, and freezing to obtain the ginseng wine. The ginseng wine is characterized in that the weight ratio of the fresh ginseng to the fresh grapes is 5-25:75-95, and preferably the weight ratio of the fresh ginseng to the fresh grapes is 15:85.

Description

technical field [0001] The invention relates to a ginseng wine and a preparation method thereof. It belongs to the field of wine products. Background technique [0002] Wine is a kind of wine product that is very beneficial to the body. Among them, dry red has the following advantages: [0003] 1. Nourishing effect: dry red wine is a high-grade drink with various nutrients. Moderate drinking can directly affect the nervous system of the human body, increase the tension of the muscles, and play a comfortable, cheerful and exciting effect on the nerve center. Wine contains a variety of amino acids, minerals and vitamins, which play a nourishing role in maintaining and regulating the functions of the human body, and are an indispensable nutrient solution; [0004] 2. Anti-aging, beauty, fat reduction and prevention of cardiovascular and cerebrovascular diseases: wine is rich in polyphenols, which is an antioxidant substance, which has the effect of preventing oxidative aging...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 徐小芹
Owner 徐小芹
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