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Brewing method for ginseng brandy

A technology for brandy and ginseng, which is applied in the field of wine processing, can solve problems such as affecting the flavor of brandy, and achieve the effects of good market prospects, lasting aftertaste, and strong product functionality.

Active Publication Date: 2016-01-20
LIAONING SHICHUANG TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent CN103305372A related to this research uses grape pomace as raw material to brew brandy, but sugar and sulfur dioxide are added to it, so a large amount of sulfur compounds will be produced during the fermentation process, which will enter the brandy through distillation, greatly affecting the flavor of brandy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the brewing method of grape ice wine skin dregs ginseng brandy:

[0032] Step (1) Fermentation of ice grape pomace: mix ice grape pomace with appropriate amount of water, adjust total sugar to 120g / L-150g / L; inoculate ice grape pomace with 2 / 10,000 to 5 / 10000 weight Angel Wine Yeast RW, the manufacturer of Angel Wine Yeast RW is Hubei Angel Yeast Co., Ltd., and fully mixed with ice grape pomace, fermented at 20 ° C ~ 30 ° C, fermented to ice When the total sugar content in the grape pomace is less than 8g / kg, the fermentation is terminated to obtain ice pomace wine;

[0033] Step (2) distillation of ice pomace wine:

[0034] The first distillation: Put the ice grape pomace wine into the pomace distillation pot and heat it for atmospheric distillation. When the distillate contains no ethanol, stop the distillation, and mix all the obtained distillates to obtain the first distillation. liquid;

[0035] The second distillation: the first distillate, wine l...

Embodiment 2

[0045] Embodiment 2: the brewing method of grape pomace ginseng brandy

[0046] step 1)-

[0047] Fermentation of grape pomace: Squeeze grapes for making white wine and rosé wine, add water to mix the obtained grape pomace, adjust the total sugar content of grape pomace at 8% to 16%, and inoculate 2 / 10,000 to 5 / 10,000 active wine yeast ZYMAFLOREST, the manufacturer of wine active yeast ZYMAFLOREST is LAFFORT company, ferment at 20℃~30℃ until the total sugar content in grape pomace is less than 8g / kg, to get pomace wine;

[0048] Step (2) distillation of pomace wine:

[0049] The first distillation: Put the grape pomace wine into the pomace distillation pot and heat it for atmospheric distillation. When the distillate contains no ethanol, stop the distillation, and mix all the obtained distillates to obtain the first distillate. ;

[0050] The second distillation: the first distillate, wine legs and the tail of the third distillation are mixed, poured into a liquid still p...

Embodiment 3

[0060] Embodiment 3: the brewing method of wine skin dregs ginseng brandy

[0061] Step (1) - Distillation of wine skins:

[0062] The first distillation: Put the wine skins obtained from brewing raisin wine into a skin still and heat them for atmospheric distillation. When the distillate contains no ethanol, the distillation is terminated, and all the distillates are mixed to obtain first distillate;

[0063] The second distillation: the first distillate, wine legs and the tail of the third distillation are mixed, poured into a liquid still pot, heated for atmospheric distillation, and when the distillate contains no ethanol, the distillation is terminated, and the obtained All the distillates are mixed to obtain the second distillate;

[0064] The third distillation: adjust the alcohol content of the second distillate to ethanol content of 25% to 29%, pour it into a liquid still, heat it and then carry out atmospheric distillation. The distillate is divided into four usefu...

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PUM

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Abstract

The invention discloses a brewing method for ginseng brandy and belongs to liquor processing methods. Grape skin residues are fermented through adjusting the sugar degree, the fermented grape skin residues are repeatedly distilled, an inferior part containing few aroma components of few types is further concentrated to be used as wine base of the ginseng brandy, and the wine base is mixed with the tissue and organ of ginseng or extract of the ginseng for ageing. The brewing method has the advantages that in the fermentation process, sulfur dioxide, sulfur ether and sulfur alcohol of sulfur dioxide and other metabolite are not formed, and perfect aroma components of the ginseng brandy are guaranteed; the tissue and organ of the ginseng are screened, washed, subjected to impurity removing, chopped and subjected to superfine grinding, effective components are subjected to supercritical extraction, in this way, functional components and flavor components in the tissue and organ of the ginseng are easily released, and the situation that because the organ of the ginseng is too large, an unnecessary trouble is caused to brewing of the ginseng brandy is easily reduced; the flavor of the ginseng and the flavor of grape brandy are highlighted.

Description

technical field [0001] The invention belongs to a wine processing method, in particular to a method of fermenting and distilling grape pomace, mixing or extracting the distillate with ginseng organs or ginseng tissue and organ extracts to brew ginseng brandy. Background technique [0002] Ginseng (PanaxginsengC.A.Mey) is a perennial herb that likes shade and coolness. It grows between 33° and 48° north latitude, hundreds of meters above sea level, in coniferous and broad-leaved mixed forests or deciduous broad-leaved forests dominated by Korean pine, China. Northeast China is one of the main producing areas of ginseng. [0003] Ginseng is very important in both cosmetic and medicinal aspects: ginseng is sweet, slightly bitter, warm and flat in nature; "Wang" is the ultimate product of "nourishing yin and nourishing health, strengthening the body and strengthening the body". It contains a variety of saponins and polysaccharides. The leachate can be slowly absorbed by the ski...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12R1/865
Inventor 宋文军赵玉平韩冰吴敏李霏于春花牛国焕
Owner LIAONING SHICHUANG TECH DEV CO LTD
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