CN111171997A - Method for preparing ginseng fruit wine - Google Patents
Method for preparing ginseng fruit wine Download PDFInfo
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- CN111171997A CN111171997A CN202010185446.1A CN202010185446A CN111171997A CN 111171997 A CN111171997 A CN 111171997A CN 202010185446 A CN202010185446 A CN 202010185446A CN 111171997 A CN111171997 A CN 111171997A
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- ginseng fruit
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- 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
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- 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
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- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
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- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of ginseng fruit wine, which comprises the steps of firstly selecting fresh ginseng fruit 20 days before the mature period, cleaning the fresh ginseng fruit, putting the fresh ginseng fruit into a fermentation tank, then putting sugar on the ginseng fruit, wherein the weight ratio of the ginseng fruit to the sugar is 1: 0.15-0.35, sealing and fermenting at 20-25 ℃ for 20-26 days, leading wine liquid out of the fermentation tank, filtering to obtain semi-finished wine liquid, and sealing and storing the semi-finished wine liquid for 70-80 days. The fresh ginseng fruit 20 days before the mature period is selected as the raw material, so that the taste and mouthfeel of the finished wine are guaranteed; the ginseng fruit and the white sugar are layered and fermented together, so that the wine has the advantage of quick wine making; the wine yield of the invention can reach more than 45%; the ginseng fruit wine prepared by the preparation method of the invention is rich in the nutrient components of ginseng fruit, so that the product is richer in nutrition, and meanwhile, the ginseng fruit wine has the advantages of good taste, unique fragrance and long aftertaste, and is easy to accept by tasters.
Description
Technical Field
The invention belongs to the technical field of fruit wine production, and particularly relates to a method for producing ginseng fruit wine.
Background
the ginseng fruit is round, sweet and succulent, is easy to apply at a temperature of 15-30 ℃ through nutrition detection of a department of pharmacy of Chinese medical university, is rich in selenium, calcium, β carotene, vitamin C, protein, iron, zinc and copper, is known as a life fire species, is a king for resisting cancer, is fresh and beautiful in calcium supplement, is easy to apply once a year, is widely applicable, can reach 3500-5000 kg per mu of yield, is milk white in young fruit, is golden yellow in ripe fruit, and bears fruit in spring, autumn and four seasons in the north and the south in the north.
Disclosure of Invention
The invention aims to provide a method for making ginseng fruit wine.
The method comprises the steps of firstly selecting fresh ginseng fruits 20 days before the maturation period, washing the fresh ginseng fruits, putting the washed fresh ginseng fruits into a fermentation tank, then putting sugar on the ginseng fruits, wherein the weight ratio of the ginseng fruits to the sugar is 1: 0.15-0.35, sealing and fermenting at 20-25 ℃ for 20-26 days, leading wine liquid out of the fermentation tank, filtering to obtain semi-finished wine liquid, and sealing and storing the semi-finished wine liquid for 70-80 days.
The invention has the beneficial effects that: the fresh ginseng fruit 20 days before the mature period is selected as the raw material, so that the taste and mouthfeel of the finished wine are guaranteed; the ginseng fruit and the white sugar are layered and fermented together, so that the wine has the advantage of quick wine making; the wine yield of the invention can reach more than 45%; the ginseng fruit wine prepared by the preparation method of the invention is rich in the nutrient components of ginseng fruit, so that the product is richer in nutrition, and meanwhile, the ginseng fruit wine has the advantages of good taste, unique fragrance and long aftertaste, and is easy to accept by tasters.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting in any way, and any modifications or alterations based on the teachings of the present invention are intended to fall within the scope of the present invention.
Selecting fresh ginseng fruit 20 days before the mature period, washing, putting into a fermentation tank, putting sugar on the ginseng fruit, wherein the weight ratio of the ginseng fruit to the sugar is 1: 0.15-0.35, sealing and fermenting at 20-25 ℃ for 20-26 days, leading wine liquid out of the fermentation tank, filtering to obtain semi-finished wine liquid, and sealing and storing the semi-finished wine liquid for 70-80 days.
Preferably, after the sealing and preservation are finished, distilling the wine liquor for 1-2 times until the alcoholic strength is 45-50 degrees, cooling and filtering to obtain the wine.
Preferably, the fermentation is carried out until the wine dregs float upwards, and the wine liquid is clear and transparent and does not bubble.
Preferably, the method further comprises the step of cutting the fresh ginseng fruit into pieces after the fresh ginseng fruit is washed clean.
Preferably, after sealed fermentation for 48 hours, the materials are turned over, sealed fermentation is carried out for 10 days, then the materials are taken out, filtration is carried out, filtrate is taken out, and sealed fermentation is continued.
Preferably, the sugar is white sugar or rock sugar.
Preferably, the method further comprises the steps of bottling, capping and boxing, wherein each bottle of ginseng fruit wine is 500 milliliters.
The ginseng fruit wine prepared by the preparation method of the ginseng fruit wine.
The present invention will be further described with reference to examples 1 to 7.
Example 1
The preparation method of the ginseng fruit wine comprises the steps of firstly selecting fresh ginseng fruit 20 days before the mature period, cleaning, then putting into a fermentation tank, then putting sugar on the ginseng fruit, sealing and fermenting at 20 ℃ for 20 days, leading wine liquid out of the fermentation tank, filtering to obtain semi-finished wine liquid, and then sealing and storing the semi-finished wine liquid for 70 days.
Example 2
The preparation method of the ginseng fruit wine comprises the steps of firstly selecting fresh ginseng fruit 20 days before the mature period, cleaning, then putting into a fermentation tank, then putting sugar on the ginseng fruit, sealing and fermenting at 25 ℃ for 26 days, leading wine liquid out of the fermentation tank, filtering to obtain semi-finished wine liquid, and then sealing and storing the semi-finished wine liquid for 80 days.
Example 3
The preparation method of the ginseng fruit wine comprises the steps of firstly selecting fresh ginseng fruit 20 days before the mature period, cleaning, then putting into a fermentation tank, then putting sugar on the ginseng fruit, sealing and fermenting at 22.5 ℃ for 23 days with the weight ratio of the ginseng fruit to the sugar being 1:0.25, leading wine liquid out of the fermentation tank, filtering to obtain semi-finished wine liquid, and then sealing and storing the semi-finished wine liquid for 75 days.
Example 4
The preparation method of the ginseng fruit wine comprises the steps of firstly selecting fresh ginseng fruit 20 days before the mature period, cleaning, then loading into a fermentation tank, then putting sugar on the ginseng fruit, sealing and fermenting at 22.5 ℃ for 23 days, leading wine liquid out of the fermentation tank, filtering to obtain semi-finished wine liquid, then sealing and storing the semi-finished wine liquid for 75 days, distilling the wine liquid for 1 time after sealing and storing till the alcoholic strength is 45 degrees, cooling and filtering to obtain the ginseng fruit wine.
Example 5
Selecting fresh ginseng fruit 20 days before the mature period, cleaning, putting into a fermentation tank, adding sugar on the ginseng fruit, sealing and fermenting at 22.5 ℃ for 23 days until wine dregs float upwards, and the wine liquid is clear and transparent and does not bubble; extracting wine liquid from fermentation tank, filtering to obtain semi-finished wine liquid, sealing for 75 days, distilling for 2 times to alcohol content of 50%, cooling, and filtering.
Example 6
A preparation method of ginseng fruit wine comprises selecting fresh ginseng fruit 20 days before mature period, cleaning, cutting into pieces, placing into a fermentation tank, adding white sugar on the ginseng fruit at a weight ratio of 1:0.25, sealing and fermenting at 22.5 deg.C for 23 days until wine dregs float upwards, and wine liquid is clear and transparent and does not bubble; extracting wine liquid from fermentation tank, filtering to obtain semi-finished wine liquid, sealing for 75 days, distilling for 2 times to alcohol content of 50%, cooling, and filtering.
Example 7
A preparation method of ginseng fruit wine comprises selecting fresh ginseng fruit 20 days before mature period, cleaning, cutting into pieces, placing into a fermentation tank, adding crystal sugar on the ginseng fruit at a weight ratio of 1:0.2, and sealing and fermenting at 24 deg.C for 26 days; in the fermentation process, after sealed fermentation is carried out for 48 hours, the material is turned over, the sealed fermentation is carried out for 10 days, then the material is taken out, the filtration is carried out, the filtrate is taken, the sealed fermentation is carried out again, the fermentation is carried out until the wine residue floats upwards, and the wine liquid is clear and transparent and does not emit bubbles; extracting wine liquid from fermentation tank, filtering to obtain semi-finished wine liquid, sealing for 80 days, distilling for 2 times to reach alcohol content of 47%, cooling, and filtering.
Claims (7)
1. A preparation method of ginseng fruit wine is characterized by firstly selecting fresh ginseng fruit 20 days before a mature period, cleaning the fresh ginseng fruit, putting the cleaned fresh ginseng fruit into a fermentation tank, then putting sugar on the ginseng fruit, wherein the weight ratio of the ginseng fruit to the sugar is 1: 0.15-0.35, sealing and fermenting at 20-25 ℃ for 20-26 days, leading wine liquid out of the fermentation tank, filtering to obtain semi-finished wine liquid, and sealing and storing the semi-finished wine liquid for 70-80 days.
2. The method for making the ginseng fruit wine according to claim 1, wherein after the sealing, the wine is distilled for 1-2 times until the alcoholic strength reaches 45-50 degrees, and then is cooled and filtered.
3. The method for making the ginseng fruit wine according to claim 1, wherein the fermentation is carried out until the wine dregs float upward, and the wine liquid is clear and transparent and does not bubble.
4. The method for making the ginseng fruit wine according to claim 1, wherein the method further comprises a dicing treatment after cleaning fresh ginseng fruits.
5. The method for making the ginseng fruit wine according to claim 1, wherein the materials are turned over after the sealed fermentation is carried out for 48 hours, the sealed fermentation is carried out for 10 days, then the materials are taken out, the filtration is carried out, the filtrate is taken, and the sealed fermentation is carried out again.
6. The method for making ginseng fruit wine according to claim 1, wherein the sugar is white sugar or rock sugar.
7. A ginseng fruit wine produced by the method for producing a ginseng fruit wine according to any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010185446.1A CN111171997A (en) | 2020-03-17 | 2020-03-17 | Method for preparing ginseng fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010185446.1A CN111171997A (en) | 2020-03-17 | 2020-03-17 | Method for preparing ginseng fruit wine |
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| Publication Number | Publication Date |
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| CN111171997A true CN111171997A (en) | 2020-05-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010185446.1A Pending CN111171997A (en) | 2020-03-17 | 2020-03-17 | Method for preparing ginseng fruit wine |
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| CN (1) | CN111171997A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130727A (en) * | 2007-08-22 | 2008-02-27 | 苏庆杰 | Technique for brewing gen-seng fruit fruit wine |
| CN106118988A (en) * | 2016-07-06 | 2016-11-16 | 欧福泉 | A kind of Herba Herminii fermented wine and preparation method thereof |
| CN108048280A (en) * | 2017-12-30 | 2018-05-18 | 重庆楠桦生物科技有限公司 | A kind of preparation method of ginseng fruit wine |
| CN110144274A (en) * | 2019-07-05 | 2019-08-20 | 薛泽 | A kind of preparation method of ginseng fruit wine |
-
2020
- 2020-03-17 CN CN202010185446.1A patent/CN111171997A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130727A (en) * | 2007-08-22 | 2008-02-27 | 苏庆杰 | Technique for brewing gen-seng fruit fruit wine |
| CN106118988A (en) * | 2016-07-06 | 2016-11-16 | 欧福泉 | A kind of Herba Herminii fermented wine and preparation method thereof |
| CN108048280A (en) * | 2017-12-30 | 2018-05-18 | 重庆楠桦生物科技有限公司 | A kind of preparation method of ginseng fruit wine |
| CN110144274A (en) * | 2019-07-05 | 2019-08-20 | 薛泽 | A kind of preparation method of ginseng fruit wine |
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