ATE398669T1 - FERMENTED WINE FROM THE FRUIT OF THE ARALIA ELATA SHRUSH AND PRODUCTION PROCESS THEREOF - Google Patents

FERMENTED WINE FROM THE FRUIT OF THE ARALIA ELATA SHRUSH AND PRODUCTION PROCESS THEREOF

Info

Publication number
ATE398669T1
ATE398669T1 AT04709770T AT04709770T ATE398669T1 AT E398669 T1 ATE398669 T1 AT E398669T1 AT 04709770 T AT04709770 T AT 04709770T AT 04709770 T AT04709770 T AT 04709770T AT E398669 T1 ATE398669 T1 AT E398669T1
Authority
AT
Austria
Prior art keywords
fruit
fermented wine
wine
culture
shrush
Prior art date
Application number
AT04709770T
Other languages
German (de)
Inventor
Dae-Sung Choi
Original Assignee
Jeongseon County
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Jeongseon County filed Critical Jeongseon County
Application granted granted Critical
Publication of ATE398669T1 publication Critical patent/ATE398669T1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063—Separation by filtration
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Toxicology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Alcoholic Beverages (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

PURPOSE: Fermented wine using fruit of Araliaceous shrubs and a method for producing the same wine are provided. The fermented wine has soft taste and similar properties to grape wine, and has pharmacological properties of Acanthopanax sessiliflorus. CONSTITUTION: The method for producing the fermented wine using fruit of Araliaceous shrubs comprises the steps of: (a) adding 1 to 20 liter of water into fresh fruit of Araliaceous shrubs and adding sugar into the fresh fruit of Araliaceous shrubs to 10 to 35 Brix to prepare the fermentation mixture; (b) inoculating yeast into the fermentation mixture and culturing the mixture at 20 to 30 deg. C; (c) terminating the culture; (d) filtering the cultured product; and (e) maturing the filtered solution, wherein the culture is terminated when the alcohol concentration of the culture product reaches 5 to 20%.
AT04709770T 2003-04-08 2004-02-10 FERMENTED WINE FROM THE FRUIT OF THE ARALIA ELATA SHRUSH AND PRODUCTION PROCESS THEREOF ATE398669T1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR20030021930 2003-04-08
KR1020030096224A KR100643735B1 (en) 2003-04-08 2003-12-24 Fermented Wine made from Fruit of Araliaceous Shrubs, and Method for producing Thereof

Publications (1)

Publication Number Publication Date
ATE398669T1 true ATE398669T1 (en) 2008-07-15

Family

ID=36751929

Family Applications (1)

Application Number Title Priority Date Filing Date
AT04709770T ATE398669T1 (en) 2003-04-08 2004-02-10 FERMENTED WINE FROM THE FRUIT OF THE ARALIA ELATA SHRUSH AND PRODUCTION PROCESS THEREOF

Country Status (3)

Country Link
KR (1) KR100643735B1 (en)
CN (1) CN100368515C (en)
AT (1) ATE398669T1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100831319B1 (en) * 2007-02-14 2008-05-22 가평군 Manufacturing method of the brandy being fermented from the grape comprising woodchips of siberian ginseng and oak tree
KR100831318B1 (en) * 2007-02-14 2008-05-22 가평군 Manufacturing method of wine being fermented from the grape comprising woodchips of siberian ginseng and oak tree
CN101225353B (en) * 2007-12-27 2010-12-08 邹宇 Acanthopanax root grape wine and process for preparing the same
CN101649284B (en) * 2009-09-17 2012-02-15 大连工业大学 Acanthopanax sessiliflorus fruit wine and brewing method thereof
KR101135096B1 (en) * 2009-10-12 2012-04-16 영농조합법인 오가식품 Manufacturing method of fermented alcoholic drink from Acanthopanax cortex
CN104911051A (en) * 2015-06-30 2015-09-16 崔学成 Health medicinal liquor and preparation method thereof
CN106701387A (en) * 2015-08-05 2017-05-24 史庆华 Fruit wine brewed from wild Acanthopanax Sessiliflorus fruit and brewing method thereof
CN105733904A (en) * 2016-02-22 2016-07-06 吴炳强 Brewing method of honey liquor prepared from manyprickle acathopanax roots from changbai mountain

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1279284A (en) * 1999-06-28 2001-01-10 朱万财 Wujiashen wine and its preparing process
CN1159430C (en) * 2000-07-07 2004-07-28 朱万财 Wilsonii wine and preparing process thereof
JP2002291460A (en) * 2001-03-30 2002-10-08 Kyodo Shoji:Kk Method for producing brewed liquor and brewed liquor

Also Published As

Publication number Publication date
CN100368515C (en) 2008-02-13
KR20040087854A (en) 2004-10-15
KR100643735B1 (en) 2006-11-10
CN1771320A (en) 2006-05-10

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