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Brewing method of gingko wine

A technology of ginkgo wine and ginkgo, which is applied in the field of winemaking, can solve the problems of short retention time, non-pure natural products, too many main materials, auxiliary materials and additives, and achieves the effect of significant technological progress.

Pending Publication Date: 2021-12-24
曹伟林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The liquor brewed by the existing brewing process is mostly brewed with grain, and the fragrance of the finished product is kept in the open for a short time, and there are too many main materials, auxiliary materials, additives, etc., not only the cost is high, but also it is not a pure natural product. Also there is no technology and products that only adopt ginkgo fruit wine making at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The brewing method of ginkgo wine of the present invention, it may further comprise the steps:

[0022] S1. Select fresh ginkgo fruit of the first grade and above, and wash;

[0023] S2. dry-steam the washed ginkgo fruit for t1;

[0024] S3. Manually smashing and puncturing the ginkgo nuts dry-steamed in step S2;

[0025] S4. re-steaming the crushed ginkgo fruit for t2;

[0026] S5. Remove the re-steamed ginkgo fruit from the steamer and spread it out in the air for a duration of t3;

[0027] S6. Move the ginkgo fruit that has been aired into the fermentation tank and add soil koji or traditional Chinese medicine koji to carry out the first round of fermentation. The fermentation time is t4, and the operation of stirring is carried out during the fermentation;

[0028] S7. After the first round of fermentation, spread the ginkgo fruit to 28°C±2°C, then move to another fermentation tank for the second round of fermentation, the fermentation time is t5, and then distil...

Embodiment 2

[0036] The brewing method of ginkgo wine of the present invention, it may further comprise the steps:

[0037] S1. Select fresh ginkgo fruit of the first grade and above, and wash;

[0038] S2. dry-steam the washed ginkgo fruit for t1;

[0039] S3. Manually smashing and puncturing the ginkgo nuts dry-steamed in step S2;

[0040] S4. re-steaming the crushed ginkgo fruit for t2;

[0041] S5. Remove the re-steamed ginkgo fruit from the steamer and spread it out in the air for a duration of t3;

[0042] S6. Move the ginkgo fruit that has been aired into the fermentation tank and add soil koji or traditional Chinese medicine koji to carry out the first round of fermentation. The fermentation time is t4, and the operation of stirring is carried out during the fermentation;

[0043] S7. After the first round of fermentation, spread the ginkgo fruit to 28°C±2°C, then move to another fermentation tank for the second round of fermentation, the fermentation time is t5, and then distil...

Embodiment 3

[0051] A commercially available Luzhou-flavor liquor was used as the control group 1, a certain Fen-flavor liquor was used as the control group 2, and ginkgo wine brewed by the method described in this case was used as the control group 3, and the same amount of exposure was placed in different ventilation rooms. The following table:

[0052] Control group 1 Control group 2 Control group 3 (no puncture) Control group 3 (no storage) Control group 3 6 hours 5 hours 28 hours 25 hours 30 hours

[0053] As can be seen from the above table, the brewed ginkgo wine according to the complete brewing method of the present invention has the longest fragrance retention time.

[0054] The prepared wine of the present invention has the following advantages:

[0055] 1. Only fresh ginkgo is used as the main ingredient, which is low in cost, natural and healthy;

[0056] 2. The production process retains the nutritional content of ginkgo to the greatest ext...

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PUM

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Abstract

The invention discloses a brewing method of gingko wine. According to the brewing method, fresh ginkgo seeds are subjected to dry steaming, smashing, re-steaming and spreading for airing, then, local distiller's yeast or traditional Chinese medicine distiller's yeast is added for two rounds of fermentation, and then, distillation is carried out to obtain the gingko wine, the obtained ginkgo wine has a special ginkgo fragrance, the ginkgo fragrance becomes thicker and thicker along with the exposure time in air, the fragrance can be kept for about 30 hours in an open mode, and the ginkgo wine is a pure natural wine product and has remarkable technical progress in the field.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a brewing method of ginkgo wine. Background technique [0002] Ginkgo fruit contains a variety of nutritional elements. In addition to starch, protein, fat, and sugar, it also contains vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, magnesium and other trace elements, as well as ginkgolic acid, ginkgo Phenols, five-carbon polysaccharides, liposterols and other components. It has dietary and medical effects such as benefiting lung qi, curing cough and asthma, stopping turbidity, reducing stool, flattening wrinkles, protecting blood vessels, and increasing blood flow. According to modern medical research, ginkgo also has the functions of unblocking blood vessels, improving brain function, delaying brain aging of the elderly, enhancing memory ability, treating senile dementia and insufficient blood supply to the brain, etc. Ginkgo's anti-aging ability has a great scien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12H6/02
CPCC12G3/026C12H6/02
Inventor 曹伟林
Owner 曹伟林