Ginseng brandy and brewing method thereof

A brandy and brandy-based technology, applied in the field of winemaking, can solve problems such as lack of taste, and achieve the effects of low cost, simple operation, and improved utilization of raw materials

Inactive Publication Date: 2018-12-21
BINZHOU MEDICAL COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no commercially available ginseng brandy produ

Method used

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  • Ginseng brandy and brewing method thereof
  • Ginseng brandy and brewing method thereof
  • Ginseng brandy and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The present embodiment provides a kind of brewing method of ginseng brandy, comprising the following steps:

[0035] S1: Destemming and crushing the grapes, then adding pectinase EX 30mg / L and yeast D254 250mg / L, and fermenting at 25°C until the residual sugar content is lower than 4g / L, then stop the fermentation, then press to obtain wine; select the quality Distill high-quality, sulfurous acid-free wine, remove 5% of the wine head, and return the distillate with an alcohol content of less than 55% vol to the furnace for further distillation, and collect 65% vol ~ 70% vol of wine heart, that is Brandy base wine, stored for 1 to 2 years, for later use. The above-mentioned brandy base wine has an elegant fruity aroma and no bad smell.

[0036] S2: Wash the fresh wild ginseng and place it in a gauze bag, and then immediately soak it in brandy base wine. The soaking amount of fresh wild ginseng is 20-30g / L, and the soaking time is 1-3 months. After that, the ginseng is t...

Embodiment 2

[0043] The present embodiment provides a kind of brewing method of ginseng brandy, comprising the following steps:

[0044]S1: Destemming and crushing the grapes, then adding pectinase EX 30mg / L and yeast D254 250mg / L, and fermenting at 25°C until the residual sugar content is lower than 4g / L, then stop the fermentation, then press to obtain wine; select the quality Distill high-quality, sulfurous acid-free wine, remove 5% of the wine head, and return the distillate with an alcohol content of less than 55% vol to the furnace for further distillation, and collect 65% vol ~ 70% vol of wine heart, that is Brandy base wine, stored for 1 to 2 years, for later use. The above-mentioned brandy base wine has an elegant fruity aroma and no bad smell.

[0045] S2: Clean the fresh wild ginseng and place it in a gauze bag, and immediately soak it in the brandy base wine. The soaking amount of the fresh wild ginseng is 20g / L, and the soaking time is 2 months. After that, the ginseng is tak...

Embodiment 3

[0054] The present embodiment provides a kind of brewing method of ginseng brandy, comprising the following steps:

[0055] S1: Destemming and crushing the grapes, then adding pectinase EX 30mg / L and yeast D254 250mg / L, and fermenting at 25°C until the residual sugar content is lower than 4g / L, then stop the fermentation, then press to obtain wine; select the quality Distill high-quality, sulfurous acid-free wine, remove 5% of the wine head, and return the distillate with an alcohol content of less than 55% vol to the furnace for further distillation, and collect 65% vol ~ 70% vol of wine heart, that is Brandy base wine, stored for 1 to 2 years, for later use. The above-mentioned brandy base wine has an elegant fruity aroma and no bad smell.

[0056] S2: Clean the fresh wild ginseng and place it in a gauze bag, and immediately soak it in the brandy base wine. The soaking amount of the fresh wild ginseng is 20g / L, and the soaking time is 2 months. After that, the ginseng is ta...

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Abstract

The invention relates to a ginseng brandy and a brewing method thereof. The brewing method comprises the following steps: S1: selecting grapes with high quality, preproessing, carrying out fermentation processing to obtain wine, and then, distilling to collect brandy base wine of which the alcoholic strength is 65-70%vol; S2: cleaning the ginseng, and then dipping in the brandy base wine, thus, obtaining ginseng brandy raw wine; S3: adopting deionized water to regulate the alcoholic strength of the raw wine to be 40-53%vol; S4: carrying out micro-oxidization on the wine liquid obtained in S3 for preset time, and then, filtering and collecting filtrate; S5: carrying out low-temperature freezing on the filtrate, and then, carrying out low-temperature filtering to obtain the ginseng brandy. The ginseng brandy brewed with the brewing method has the advantages of elegant fragrance, mellow taste, sweet after-taste after entering the mouth, rich nutrition and good stability, a user cannot have any symptom after drinking, a high-end new product is provided for a great number of consumers, and meanwhile, a market blank is filled up.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a ginseng brandy and a brewing method thereof. Background technique [0002] Ginseng, a perennial herb, has always been called "the king of herbs". As we all know, ginsenoside contained in ginseng can improve memory, delay aging, improve immunity, improve cardiovascular system function and so on. The ginsenoside content of wild ginseng is 4 to 5 times that of common planted ginseng, which is the top grade in ginseng. Brandy is a kind of distilled wine, which is made from fruit through fermentation, distillation, and storage. In a narrow sense, brandy refers to the high-alcohol wine obtained by distillation after fermentation of grapes, and then stored in oak barrels. Known as "the soul of wine". Brandy has a soft mouthfeel and pure fragrance, which can give people an elegant and comfortable sense of enjoyment after drinking. [0003] Based on this, if ginseng and brandy are p...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12G3/04C12G3/12
CPCC12G1/0203C12G3/04
Inventor 夏广丽吴丽晓焦荣海李文娟
Owner BINZHOU MEDICAL COLLEGE
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