Method for brewing dry type ginger brewed wine

A technology for fermenting wine and ginger, applied in the field of winemaking, can solve the problems of difficult clarification and post-turbidity of finished wine, and achieve the effects of outstanding style, complete wine body, and strong fruity wine aroma.

Active Publication Date: 2016-04-20
SHANDONG AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to make up for the deficiencies of the prior art, the present invention provides a kind of wine with an alcohol concentration between 11% and 13%, typical flavor, rich in health care factors, rich in nutrition, stable in quality, fresh and fruity, and solves the problem of clarification of finished wine. The brewing method of dry ginger fermented wine with difficulty and post-turbidity problems

Method used

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  • Method for brewing dry type ginger brewed wine
  • Method for brewing dry type ginger brewed wine
  • Method for brewing dry type ginger brewed wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The brewing method of the dry ginger fermented wine adopts the following steps:

[0032] (1) Raw material cleaning: select Laiwu yellow ginger, wash away the sediment with running water, wash and drain the water, determine the raw material indicators as follows: moisture 90.28%, starch content 3.42%, protein content 1.54%, gingerol content 0.167%, reducing sugar 0.58%, total sugar 1.05%;

[0033] (2) Crushing and beating: Weigh 600g yellow ginger, use Songtai ginger paste machine to crush the yellow ginger raw material into filamentous pulp, add 1200mL of water, and extract for 30min;

[0034] (3) Squeezing and extracting juice: Use a plate and frame press to squeeze the dipped fruit pulp to extract juice, collect ginger juice, and record the volume of ginger juice as 1500 mL;

[0035] (4) Enzymatic hydrolysis: transfer the ginger juice into a stainless steel jacketed pot, add 7.5mL high temperature resistant α-amylase and 3.0mL glucoamylase to the ginger juice, stir evenly, he...

Embodiment 2

[0057] The brewing method of the dry ginger fermented wine adopts the following steps:

[0058] (1) Raw material cleaning: select Laiwu yellow ginger, wash away the sediment with running water, wash and drain the water, determine the raw material indicators as follows: moisture 88.30%, starch content 3.02%, protein content 1.32%, gingerol content 0.200%, reducing sugar 0.54%, total sugar 1.01%;

[0059] (2) Crushing and beating: Weigh 4950g yellow ginger, use Songtai ginger paste machine to crush the yellow ginger raw material into filamentous pulp, add 9900mL of water, stir and mix, and extract for 30min;

[0060] (3) Squeezing and extracting juice: Use a plate and frame type press to squeeze the dipped fruit pulp to extract juice, collect ginger juice, and record the volume of ginger juice as 12000 mL;

[0061] (4) Enzymatic hydrolysis: transfer the ginger juice into a stainless steel jacketed pot, add 60mL high temperature resistant α-amylase and 24mL glucoamylase to the ginger jui...

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Abstract

The invention relates to the technical field of wine brewing, and particularly discloses a method for brewing a dry type ginger brewed wine. The method comprises the steps of raw material cleaning, breaking and pulping, squeezing and juice extraction, enzymolysis, adjustment, canning, yeast inoculation, yeast nutrient salt adding, temperature controlled fermentation, main fermentation endpoint control, wine pouring and after fermentation, secondary wine pouring, aging, clarification, filtration and filling. Laiwu yellow ginger is taken as the main raw material, pulping, squeezing and enzymolysis are conducted to generate pure ginger juice, fermentation is conducted with active dry yeast, and after clarification and filtration are conducted with an egg white powder and bentonite mixed clarifying agent, the dry type ginger brewed wine which has a fresh fragrance and the alcohol concentration of 11-13% is prepared. The dry type ginger brewed wine is rich in hygiene factors in yellow ginger, meets the consumption requirement of modern people for mild fermented wine, and solves the problems of hard clarification and post turbidity of finished wine caused by high content of macromolecule substances such as protein and starch in ginger.

Description

(1) Technical field [0001] The invention relates to the technical field of wine making, in particular to a method for brewing dry ginger fermented wine. (2) Background technology [0002] Yellow ginger is full of treasures, contains a variety of beneficial ingredients, and has great development and utilization value. Yellow ginger has a long history in the application of traditional Chinese medicine in my country. Its nature and flavor return to menstruation: sweetness, bitterness, and flatness. The rhizome has nourishing effects. It has expectorant, desensitization, anti-inflammatory, lipid-lowering, stomach-invigorating, cold-removing, sweating, detoxification, and elimination. Swelling, heatstroke prevention and antiemetic effects. Diosgenin, which is produced by the metabolism of intestinal flora after oral administration of turmeric, is the real effective ingredient, and it is also an important raw material for the synthesis of steroid hormone drugs; pharmacological effects ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 金玉红朱丛峰王吉庆
Owner SHANDONG AGRICULTURAL UNIVERSITY
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