Ginger wine preparation method

A technology of ginger wine and turmeric, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of long time, little improvement in the spicy taste of ginger wine, etc., so as to reduce the spicy taste and shorten the Aging time, the effect of reducing alcohol loss

Inactive Publication Date: 2015-09-09
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The spicy taste of ginger wine is not greatly improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] Take 100L wine as an example:

[0019] The preparation of freshly brewed ginger wine: squeeze the juice of fresh turmeric, remove the starch, add water and add sucrose to adjust the Bohr concentration of the fermentation broth to BIX28-30° according to the weight ratio of ginger juice after removing the starch. Add 0.25% (w / vol) ratio and ferment at 20°C for 8 days. When the alcohol content reaches 12%, add 100mg / L sodium metabisulfite to stop the fermentation.

[0020] Add diatomaceous earth to the newly brewed ginger wine at a mass / volume ratio of 0.1%, stir evenly, let it stand for 2 weeks at 25±1°C, and pour the can. Then the wine is transferred to an ultrasonic processor for processing. The ultrasonic treatment frequency is 30000MHz for 5min, and the temperature is controlled at 35℃. The processed wine is then processed by high-voltage pulse current, the electric field strength is 15Kv / cm, and the number of pulses is 8. The flow rate of the liquor thr...

Example Embodiment

[0024] Example 2

[0025] Take 100L wine as an example:

[0026] The preparation of freshly brewed ginger wine: squeeze the juice of fresh yellow ginger, remove the starch, add water and add sucrose to adjust the Bohr concentration of the fermentation broth to BIX28-30°, and 0.3% by weight of ginger juice after removing starch. w / vol) and fermented at 20°C for 10 days. When the alcohol content reaches 13%, add 100mg / L sodium metabisulfite until the fermentation is stopped.

[0027] Add diatomaceous earth to the freshly brewed ginger wine at a mass / volume ratio of 0.4%, stir evenly, let it stand for 2 weeks at 25±1°C, and pour the can. Then the wine is transferred to the ultrasonic processor for processing, the ultrasonic treatment frequency is 30000-35000MHz for 5min, the temperature is controlled at 40℃, and the processed wine is processed by high-voltage pulse current, the electric field strength is 20Kv / cm, and the number of pulses is 10 , The flow rate of ginger liquor through ...

Example Embodiment

[0030] Example 3

[0031] Take 100L wine as an example:

[0032] The preparation of freshly brewed ginger wine: squeeze the juice of fresh yellow ginger, remove the starch, add water and add sucrose to adjust the Bohr concentration of the fermentation broth to BIX28-30°, and 0.3% by weight of ginger juice after removing starch. w / vol) and fermented at 20°C for 10 days. When the alcohol content reaches 13%, add 100mg / L sodium metabisulfite to stop the fermentation.

[0033] Add diatomaceous earth to the newly brewed ginger wine at a mass / volume ratio of 0.8%, stir evenly, and let it stand for 2 weeks at 25±1°C, then pour the can. Then the wine is transferred to an ultrasonic processor for processing. The ultrasonic processing frequency is 35000MHz for 10 minutes, and the temperature is controlled at 40°C. The processed wine is then processed by high-voltage pulse current with an electric field strength of 20Kv / cm. The number of pulses is 8. The flow rate of the liquor through the hi...

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Abstract

The invention provides a ginger wine preparation method. The ginger wine preparation method includes step A, subjecting fresh small yellow ginger to juicing, removing starch, adding water into ginger juice to enable mass ratio of the ginger juice to be 30%, adding cane sugar to adjust Bohr concentration of fermentation liquor to be BIX 28-30 degrees, adding saccharomyces cerevisiae F33 according to the inoculum size in a proportion of 0.25%-0.3% (w/vol), fermenting, adding sodium pyrosulfite when alcoholic strength reaches to 12-13% and stopping fermenting; step B, adding 0.1-0.8% (w/vol) of diatomite in newly brewed ginger wine, stirring uniformly, standing and inverting a pot; step C, transferring wine liquid into a ultrasonic processor for processing, processing processed wine liquid by high-voltage pulse current, bottling and storing at different temperatures. The ginger wine preparation method has the advantages that the newly brewed ginger wine is subjected to aging-acceleration without addition of any artificial reagent, by means of processing, flavor of the ginger wine can be improved remarkably, peppery taste, irritation and undesirable smell of the ginger wine can be reduced, loss of alcohol and an active ingredient gingerol can be reduced as far as possible, and aging time can be shortened to four months.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing ginger wine. Background technique [0002] Ginger is the rhizome of Zingiber officinalis, and it is a traditional food with both medicine and food, containing a variety of nutrients. Ginger is rich in nutrients, mainly including gingerol, starch, dietary fiber, protein, fatty oil, pentosan and trace minerals. Among them, the dry matter content in fresh ginger is 13.2%-15.5%, the starch content is 5.78%-8.8%, the cellulose is 5.23%-5.95%, the crude protein content is 7.98%-10.04%, and the total fat is 5.7%-14.5%. , total soluble sugar 5.02%-5.345%, Vc 9.18-16.7mg / 500g (fresh weight). [0003] Ginger wine has two categories: sparkling wine and fermented wine prepared by soaking in high-alcohol wine (white wine or rice wine). Ginger juice fermented wine is a low-alcohol ginger wine obtained by extracting ginger juice from ginger as raw material and fermenting ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/16C12R1/865
CPCC12G3/02C12H1/16
Inventor 廖芬杨柳阳仁桂何全光孙健陈振东李昌宝李丽
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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