Preparation method of ginseng fruit wine
A technology of ginseng fruit and fruit wine, which is applied in the field of wine making, and can solve problems such as low maturity, low nutrient utilization rate, and poor taste of ginseng fruit
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Embodiment 1
[0024] A preparation method of ginseng fruit wine, comprising the following steps:
[0025] S1. Select high-quality ginseng fruits that are plump and complete, free from mildew and insects, rinse the fruits with clean water, and naturally air-dry the excess water on the epidermis;
[0026] S2. In the sterilized 5L container, crush the pulp and peel to obtain pulp, which accounts for two-thirds of the volume of the container;
[0027] S3. Add 20g of honey and 500ml of sugar to the container; then add 15g of highly active dry yeast, keep the room temperature at 15°C, let it stand for 14 hours, then add sugar and honey again, the specific amount can be adjusted, but not less than three times the previous amount One-third, to obtain the mixed component A;
[0028] S4. Stir the mixed component A once every 4 hours for a total of four times, then cover the container and ferment. During the fermentation process, detect the sugar content every day. When the sugar content is 1%, the f...
Embodiment 2
[0035] A preparation method of ginseng fruit wine, comprising the following steps:
[0036] S1. Select high-quality ginseng fruits that are plump and complete, free from mildew and insects, rinse the fruits with clean water, and naturally air-dry the excess water on the epidermis;
[0037] S2. In the sterilized 5L container, the pulp and peel are crushed, and the crushed peel and pulp account for 2 / 3 of the volume of the container;
[0038] S3. Add 20g of honey and 500ml of sugar to the container; then add 15g of highly active dry yeast, keep the room temperature at 25°C, let it stand for 12 hours, then add sugar and honey again, the specific amount can be adjusted, but should not be less than the previous amount One-third, to obtain the mixed component A;
[0039] S4. Stir the mixed component A once every 4 hours for a total of four times, then cover the container and ferment. During the fermentation process, detect the sugar content every day. When the sugar content is 1%, ...
Embodiment 3
[0046] A preparation method of ginseng fruit wine, comprising the following steps:
[0047] S1. Select high-quality ginseng fruits that are plump and complete, free from mildew and insects, rinse the fruits with clean water, and naturally air-dry the excess water on the epidermis;
[0048] S2. In the sterilized 5L container, the pulp and peel are crushed, and the crushed peel and pulp account for 2 / 3 of the volume of the container;
[0049] S3. Add 20g of honey and 500ml of sugar to the container; then add 15g of high-activity dry yeast, keep the room temperature at 20°C, and let it stand for 12 hours, then add sugar and honey again, the specific amount can be adjusted, but should not be less than the previous amount One-third, to obtain the mixed component A;
[0050] S4. Stir the mixed component A once every 4 hours for a total of four times, then cover the container and ferment. During the fermentation process, detect the sugar content every day. When the sugar content is ...
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