Gen-seng grape wine and its preparing method

A wine and ginseng technology, applied in the field of wine products, can solve the problem of less deep processing of ginseng, achieve good health care and medical effects, reduce blood lipids, and have a round and palatable wine.

Inactive Publication Date: 2007-05-23
马玉祥 +1
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Ginseng is also very beneficial to the body, but there was little deep

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Gen-seng grape wine and its preparing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Raw material requirements

[0056] Ginseng is selected from mature autumn fruits from Northeast China, and grapes are selected from mature Cabernet Sauvignon, with a sugar content of not less than 195g / l. The ratio (by weight) of fresh ginseng to fresh grapes is: ginseng 5; grape 95.

[0057] The brewing process is as follows:

[0058] 1. Broken:

[0059] A. First crush the ginseng into a slag with a stone mortar.

[0060] B. The crushed grapes are input into the rotary fermenter, and the grape skins and seeds are separated from the grape juice. Thereafter, the grape juice is input into a vertical fermenter with ginseng for mixed fermentation. During this period, sulfur dioxide should be added along with the input of grape pulp. After the grape pulp and ginseng reach the set ratio, the input of grape juice should be stopped, and pectinase and yeast should be added. At this time, it is necessary to measure and record the mixed sugar content and acid content of the t...

Embodiment 2

[0075] Raw material requirements

[0076] For ginseng, choose mature autumn fruits from Northeast China, and for grapes choose mature snake dragon pearl, with a sugar content of not less than 195g / l. The ratio (by weight) of fresh ginseng to fresh grapes is: ginseng 5; grape 95.

[0077] The brewing process is as follows:

[0078] 1. Broken:

[0079] A. First crush the ginseng into a slag with a stone mortar.

[0080] B. The crushed grapes are input into the rotary fermenter, and the grape skins and seeds are separated from the grape juice. Thereafter, the grape juice is input into a vertical fermenter with ginseng for mixed fermentation. During this period, sulfur dioxide should be added along with the input of grape pulp. After the grape pulp and ginseng reach the set ratio, the input of grape juice should be stopped, and pectinase and yeast should be added. At this time, it is necessary to measure and record the mixed sugar content and acid content of the two pulps in ...

Embodiment 3

[0094] Raw material requirements

[0095] For ginseng, choose mature autumn fruits from Northeast China, and for grapes choose mature Cabernet Franc, with a sugar content of not less than 195g / l. The ratio (by weight) of fresh ginseng to fresh grapes is: ginseng 5; grape 95.

[0096] The brewing process is as follows:

[0097] 1. Broken:

[0098] A. First crush the ginseng into a slag with a stone mortar.

[0099] B. The crushed grapes are input into the rotary fermenter, and the grape skins and seeds are separated from the grape juice. Thereafter, the grape juice is input into a vertical fermenter with ginseng for mixed fermentation. During this period, sulfur dioxide should be added along with the input of grape pulp. After the grape pulp and ginseng reach the set ratio, the input of grape juice should be stopped, and pectinase and yeast should be added. At this time, it is necessary to measure and record the mixed sugar content and acid content of the two pulps in the ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a kind of ginseng grape wine as well as its preparing method which belongs to the wine products domain. The producing procedure includes the following steps: cleaning and pounding the ginseng, removing the stem of grapes and pounding to separate the grape juice, fermenting at controlled temperature, adding sugar, separating the juice, purifying and freezing treatment. The ratio (by weight) of fresh ginseng and fresh grape is 5-25:75-95. The wine in the invention has a straw color and it's quite clear; it has a smooth and refreshing mouth feel without any obvious ginseng flavor; it's a kind of dry type wine with a moderate acidity and wide incense domain.

Description

(1) Technical field [0001] The invention relates to a ginseng wine and a preparation method thereof. It belongs to the field of wine products. (2) Background technology [0002] Wine is a kind of wine product that is very beneficial to the body. Among them, dry red has the following advantages: [0003] 1. Nourishing effect: dry red wine is a high-grade drink with various nutrients. Moderate drinking can directly affect the nervous system of the human body, increase the tension of the muscles, and play a comfortable, cheerful and exciting effect on the nerve center. Wine contains a variety of amino acids, minerals and vitamins, which play a nourishing role in maintaining and regulating the functions of the human body, and are an indispensable nutrient solution; [0004] 2. Anti-aging, beauty, fat reduction and prevention of cardiovascular and cerebrovascular diseases: wine is rich in polyphenols, which is an antioxidant substance, which has the effect of preventing oxidat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G1/02
Inventor 马玉祥彭新全
Owner 马玉祥
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap