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Process for brewing ginkgo wine

A ginkgo wine and ginkgo technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of sourness, perishability, and poor fermentation, and achieve the effects of low water content, no precipitation, and high alcohol content

Active Publication Date: 2011-08-03
钟蕾 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ginkgo wine prepared by these two methods can only produce 5° ginkgo wine because of poor fermentation, which must be blended to be sold, and through experiments, the ginkgo wine with a temperature lower than 38° will easily deteriorate as the storage time prolongs. sour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of brewing process of ginkgo wine of the present invention, comprises the steps:

[0019] 1. Wash ginkgo with shells, and select floating and moldy fruits;

[0020] 2. Put the shelled ginkgo into the pot, add water and cook for 40-60 minutes, dry and cool for 3-5 hours;

[0021] 3. Mechanical shelling and selection of nuts;

[0022] 4. Grind the plump ginkgo nuts into powder with a grinder;

[0023] 5. Dry-steam and sterilize the ginkgo powder for 20-40 minutes;

[0024] 6. After the sterilized ginkgo powder is cooled, add rice-flavored koji to carry out saccharification at 20-40°C. The weight ratio of the added rice-flavored koji is ginkgo powder: rice-flavored koji=1000:4, and the saccharification time is 24 hours ;

[0025] 7. After saccharification, add rice-flavored koji and an appropriate amount of water to ferment. The weight ratio of the added rice-flavored koji is ginkgo powder: rice-flavored koji=1000:1, and the fermentation time is 9-10 days;

[0...

Embodiment 2

[0029] Repeat Example 1 according to the same steps, but the weight ratio of the rice-flavored koji added during saccharification is ginkgo powder: rice-flavored koji=900: 3.7; the weight ratio of the rice-flavored koji added during fermentation is ginkgo powder: rice Flavored distiller's yeast = 900:0.8.

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PUM

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Abstract

The invention discloses a process for brewing ginkgo wine. The process comprises the following steps of: washing shelled ginkgo, picking out floating fruits and mildewed fruits, boiling the ginkgo for 40 to 60 minutes by adding water, airing, cooling, mechanically removing shells, picking, and crushing the full ginkgo kernels into powder by using a crusher; and performing dry steaming and sterilization on the ginkgo powder, cooling, adding rice-aroma yeast, performing saccharification for 24 hours at the temperature of between 20 and 40 DEG C, adding the rice-aroma yeast and a proper amount of water after the saccharification, performing fermentation for 9 to 10 days, and performing distillation to obtain the ginkgo wine with alcohol content of 30 to 38 degrees; and performing secondary distillation on the obtained ginkgo wine to obtain the 45 to 55 percent ginkgo wine. The wine yield is high, and the alcohol content is high; the wine is colorless, clear and transparent and has no sediment; the wine has specific ginkgo aroma and mellowness; the wine is velvet and unique style; and after the wine is stored for one year, the quality of the wine is better by observation.

Description

technical field [0001] The invention relates to the brewing of wine, in particular to the brewing process of ginkgo wine. Background technique [0002] Ginkgo biloba, also known as ginkgo, is both edible and medicinal. Chinese patent application No. 03131562.3 discloses a strawberry ginkgo wine and a preparation method thereof. It uses ginkgo, red dates and grapes as raw materials, ferments sugar, rice koji and active yeast, and blends to obtain the strawberry ginkgo wine. Chinese patent 2005100502589 discloses a kind of ginkgo wine and brewing technology thereof, and it is to utilize ginkgo as raw material to add distiller's yeast after shelling, boiling, beating, fermenting, distilling and making ginkgo wine. The ginkgo wine prepared by these two methods can only produce 5° ginkgo wine because of poor fermentation, which must be blended to be sold, and through experiments, the ginkgo wine with a temperature lower than 38° will easily deteriorate as the storage time prolon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/00
Inventor 钟光明钟蕾
Owner 钟蕾
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