Panicled Fameflower Root fresh fruit wine-brewing process

Abstract

The invention relates to a Panicled Fameflower Root fresh fruit wind-brewing process, which is characterized in that the processes of raw material treatment, burdening, primary fermentation, squeezing, secondary fermentation, ageing and blending are included. Yeast made from high-quality fruits of Panicled Fameflower Roots has strong fermentability, and the content of alcohol reaches 12%-16%, therefore, obtained finished-product wine has high quality and good mouth feeling. A non-metal fermenting barrel or pond is used, the quality of anthocyanin in the fruits of the Panicled Fameflower Rootscan be prevented from qualitative change, and the prepared wine has abundant nutriment and has the effects of reinforcing the immunities of human bodies and protecting the human bodies from damaging free radicals.

Description

technical field

[0001] The invention relates to a brewing production method, in particular to a brewing process of fresh ginseng fruit. Background technique

[0002] Soil ginseng, also known as false ginseng, ginseng leaf, American ginseng, soil Korean ginseng, soil ginseng, cotinus orchid, soil American ginseng, etc., has good edible and medicinal value, especially its fruit contains a lot of antioxidants Anthocyanins, and high sugar content, are good raw materials for brewing red wine, but there are no such products and brewing methods in the prior art. Contents of the invention

[0003] The purpose of the present invention is to provide a brewed wine with good mouthfeel and rich nutrition, and a brewing process of native ginseng fresh fruit.

[0004] For realizing above-mentioned purpose of the invention, the concrete production technology that the present invention adopts is as follows:

[0005] 1. Raw material processing: select fully mature fresh ginseng fruits, so...