How to make ginseng brandy

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 (Panax ginseng C.A.Mey) is a perennial herb that likes shade and coolness. It grows between 33 degrees and 48 degrees north latitude and hundreds of meters above sea level in mixed coniferous and broad-leaved forests dominated by Korean pine or under deciduous broad-leaved forests. Northeast China It 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...

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