A preparation method of gingko leaf
wine comprises the following steps of (1) preparation of gingko leaf
dry powder: picking green and fresh gingko leaves without being eaten by worms in summers and autumns,
drying the green and fresh gingko leaves in the sun, pulverizing the dried gingko leaves, sieving the smashed gingko leaves by using a
sieve with mesh of 30-70, and packing the sieved gingko leaves for subsequent use; (2) preparation of extract
solvent: diluting
wine or
alcohol with water until the concentration of the
wine or
alcohol is 20-36%, adding 1% of
activated carbon in the diluted wine or
alcohol, performing deodorization treatment for 5-10 days and filtering for subsequent use; (3) preparation of gingko leaf leach liquor: adding 300-900g of gingko leaf
dry powder in 100L of extract
solvent, stirring the mixture at intervals of 2-3 days for four times to five times, standing for 48-60 hours, and sucking up supernatant liquor by siphoning; and (4) preparation of syrup: preparing 50-60% of liquor by using
sugar and water, adding 0-1% of
citric acid in the liquor, boiling the mixture, removing bubbles, filtering the hot mixture by using filtering cloth with mesh of 200 to remove residues, weighing 13-95% of gingko leaf leach liquor, 0-10% of syrup, 0-10% of
fruit juice and the balanced water according to volume ratio, stirring and standing in a sealed environment for 20-30 days, and filtering, sterilizing and filling to obtain the gingko leaf wine.