Black ginseng red wine and method of making the same

Abstract

This invention provides a black ginseng red wine and its preparation method. The preparation method includes an alcoholic fermentation step and an aging step. The alcoholic fermentation step includes: a1) selecting grapes, destemming and crushing them to obtain grape must; a2) mixing black ginseng, the grape must obtained in a1) with potassium metabisulfite, and then performing cold maceration to obtain a first mixed solution; a3) mixing the first mixed solution with yeast and then performing alcoholic fermentation. After fermentation, pressing and separating the wine and pomace are performed. The aging step includes: b) transferring the wine to an aging container, adding oak chips to the aging container, and aging to obtain the black ginseng red wine. This method solves the problem in existing technologies of the difficulty in organically combining the health benefits of black ginseng with the sensory quality of wine, and is applicable to the field of winemaking technology.

Description

Technical Field

[0001] This invention relates to the field of winemaking technology, and more specifically, to a black ginseng red wine and its preparation method. Background Technology

[0002] With the development of the health industry and the transformation and upgrading of the food industry towards nutrition and health, developing innovative wine products with health benefits and personalized expression is an important direction for the innovation and upgrading of the traditional wine industry.

[0003] Currently, there are two main ways to combine health-beneficial plant ingredients with wine: one is the maceration method, which involves directly soaking the ingredients in the finished wine to extract the active components; the other is the blending method, which involves preparing the ingredients separately and then mixing them together. However, the maceration method is difficult to achieve the full conversion of functional components in the raw materials and the synergistic effect of microbial metabolites, and it can easily bring a harsh, herbal taste. The blending method suffers from poor flavor integration and unsatisfactory product stability. Modern research shows that black ginseng contains significantly higher levels of rare ginsenosides than red and white ginseng, and its proportion of fat-soluble saponins is increased, resulting in higher cell permeability and better absorption by the human body. However, black ginseng itself has a unique earthy and bitter taste, and its direct addition to wine often affects the sensory quality of the product, making it difficult for consumers to accept.

[0004] Therefore, providing a new method to organically combine the health benefits of black ginseng with the sensory quality of wine is crucial for the high-value utilization of black ginseng and the diversified development of the wine industry. Summary of the Invention

[0005] The main objective of this invention is to provide a black ginseng red wine and its preparation method, so as to solve the problem in the prior art that it is difficult to organically combine the health benefits of black ginseng with the sensory quality of wine.

[0006] To achieve the above objectives, according to a first aspect of the present invention, a method for preparing black ginseng red wine is provided, the method comprising: an alcoholic fermentation step and an aging step; the alcoholic fermentation step comprising: a1) selecting grapes, destemming and crushing them to obtain grape must; a2) mixing black ginseng, the grape must obtained in a1) and potassium metabisulfite in a first mixture, and then performing cold maceration to obtain a first mixed solution; a3) mixing the first mixed solution with yeast in a second mixture and then performing alcoholic fermentation, and after fermentation, pressing and separating to obtain wine and pomace; the aging step comprising b) transferring the wine to an aging container, adding oak chips to the aging container and aging to prepare the black ginseng red wine.

[0007] Furthermore, the grape varieties mentioned above are selected from one or more of Marselan, Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, or Cabernet Gernischt.

[0008] Furthermore, the mass-to-volume ratio of the above-mentioned black ginseng to the above-mentioned grape must is 2-8 g:1L, and the mass-to-volume ratio of the above-mentioned potassium metabisulfite to the above-mentioned grape must is 30-50 mg:1L.

[0009] Furthermore, the temperature of the above-mentioned cold impregnation treatment is 4-6°C, and the time of the above-mentioned cold impregnation treatment is 20-30 hours.

[0010] Furthermore, the mass-to-volume ratio of the yeast to the grape must is 100-300 mg: 1 L.

[0011] Furthermore, the temperature of the above-mentioned alcoholic fermentation is 18-22℃, and the condition for ending the above-mentioned alcoholic fermentation is that the specific gravity of the above-mentioned alcoholic fermentation solution is ≤0.992.

[0012] Further, in b) above, the oak chips are placed in a nylon mesh bag and suspended in the wine, and the oak chips are turned over once every two weeks; preferably, the mass-to-volume ratio of the oak chips to the wine is 1-3g:1L.

[0013] Furthermore, the aging conditions mentioned above include: a temperature of 18-22°C, a humidity of 75-85%, and a time of 9-12 months.

[0014] Furthermore, in b) above, after the above aging process, the wine undergoes fining, clarification, stabilization, filtration, and bottling to prepare the above-mentioned black ginseng red wine.

[0015] To achieve the above objectives, according to a second aspect of the present invention, a black ginseng red wine rich in ginsenosides and polyphenols and possessing the characteristic aroma of black ginseng is provided, wherein the black ginseng red wine is prepared using the above-described method for preparing black ginseng red wine.

[0016] This invention provides a method for preparing black ginseng red wine. The method involves cold maceration of black ginseng, grape must, and potassium metabisulfite, followed by alcoholic fermentation with yeast. The resulting alcoholic fermentation solution is then aged in an aging container containing oak chips to obtain the black ginseng red wine. By mixing black ginseng and grape must before initiating alcoholic fermentation and co-fermenting with yeast, and further optimizing the process parameters, the functional components of the black ginseng are better integrated with the wine matrix. This approach preserves the health benefits of black ginseng while improving its undesirable flavors, resulting in an innovative wine product with clear health benefits and harmonious sensory qualities. Detailed Implementation

[0017] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. The present invention will now be described in detail with reference to the embodiments.

[0018] As mentioned in the background section, existing technologies struggle to organically combine the health benefits of black ginseng with the sensory qualities of wine. Therefore, in this application, the inventors attempt to provide a method for preparing black ginseng red wine. This involves cold maceration of black ginseng, grape must, and potassium metabisulfite, followed by alcoholic fermentation with yeast. The resulting alcoholic fermentation solution is then aged in an aging container containing oak chips to obtain the aforementioned black ginseng red wine. By mixing black ginseng and grape must before initiating alcoholic fermentation and co-fermenting with yeast, and further optimizing process parameters, the functional components of black ginseng can be fully integrated with the wine matrix. This approach preserves the health benefits of black ginseng while improving its undesirable flavors, resulting in an innovative wine product with a clear focus on health benefits and harmonious sensory qualities. Therefore, this application proposes a series of protection schemes.

[0019] In a first typical embodiment of this application, a method for preparing black ginseng red wine is provided. The preparation method includes an alcoholic fermentation step and an aging step. The alcoholic fermentation step includes: a1) selecting grapes, destemming and crushing them to obtain grape must; a2) mixing black ginseng, the grape must obtained in a1) step, and potassium metabisulfite in a first mixture, and then performing cold maceration to obtain a first mixed solution; a3) mixing the first mixed solution with yeast in a second mixture and then performing alcoholic fermentation. After fermentation, pressing and separating the mixture to obtain wine and pomace. The aging step includes: b) transferring the wine into an aging container, adding oak chips to the aging container, and aging the wine to obtain the black ginseng red wine.

[0020] Ginseng (Panax ginseng CA Mey.) is a traditional food and medicinal plant, known for its effects of replenishing vital energy, strengthening the spleen and lungs, promoting body fluid production, and calming the mind. Black ginseng is a processed ginseng product made from fresh ginseng through multiple steaming and drying processes. During this processing, ginsenosides undergo transformation, generating rare saponins such as Rg3, Rh2, and Rh1. These rare saponins have higher bioavailability and stronger pharmacological activities than their original counterparts, such as anti-fatigue, immune enhancement, memory improvement, and anti-tumor effects.

[0021] Modern research shows that black ginseng contains significantly higher levels of rare ginsenosides than red and white ginseng, with an increased proportion of fat-soluble saponins and higher cell permeability, making it more easily absorbed by the human body. However, black ginseng itself has a unique earthy and bitter taste, and its direct addition to wine often affects the product's sensory quality, making it difficult for consumers to accept. How to organically combine the health benefits of black ginseng with the sensory quality of wine has become a pressing technical problem to be solved in this field.

[0022] In this application, the inventors divide the preparation process of black ginseng red wine into an alcoholic fermentation step and an aging step. The alcoholic fermentation process specifically includes: destemming and crushing grapes to obtain grape must; mixing the grape must, black ginseng, and potassium metabisulfite for cold maceration; then co-fermenting with yeast to obtain an alcoholic fermentation solution; and finally pressing and separating the fermented wine and pomace. The aging step specifically includes: aging the wine from the alcoholic fermentation solution in an aging container containing oak chips to obtain the aforementioned black ginseng red wine. In the co-fermentation process of grape must, black ginseng, potassium metabisulfite, and yeast, co-fermentation technology, as a novel fusion method, allows the auxiliary materials and grapes to ferment simultaneously under the action of microorganisms. Yeast metabolism promotes the degradation of macromolecules and the transformation of functional components in the auxiliary materials. Simultaneously, microbial metabolites interact with flavor precursors from the grape raw materials and auxiliary materials, forming a more harmonious and rounded sensory characteristic. The process of preparing black ginseng red wine described above, and the further optimization and adjustment of process parameters based on this process, can fully integrate the functional components of black ginseng with the wine matrix. While retaining the health benefits of black ginseng, it can improve its undesirable flavors, forming an innovative wine product with clear health function and harmonious sensory quality.

[0023] In a preferred embodiment, the grape variety is selected from one or more of Marselan, Cabernet Sauvignon, Syrah / Shiraz, Merlot, Cabernet Franc, or Cabernet Gernischt.

[0024] In a preferred embodiment, the grape variety is selected from Marselan.

[0025] In this application, the inventors discovered that when the grape varieties are selected from one or more of Marselan, Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, or Cabernet Gernischt, the resulting black ginseng red wine can fully integrate the functional components of black ginseng with the wine matrix derived from the aforementioned grape varieties. While retaining the health benefits of black ginseng, it improves its undesirable flavors, forming an innovative wine product with clear health function orientation and harmonious sensory quality.

[0026] In this application, the inventors preferably selected Marselan as the base grape for winemaking. Marselan grapes are a red grape variety developed by the French National Institute for Agricultural Research (INRA) in 1961 through crossbreeding Cabernet Sauvignon and Grenache. This variety has excellent characteristics such as small berries, thick skin, strong disease resistance, and high yield. The wines made from it have a deep color, rich aroma, abundant and delicate tannins, and a full and round body. Marselan grapes can exert a synergistic effect with black ginseng under co-fermentation conditions. The resulting black ginseng red wine allows the functional components of black ginseng to fully integrate with the wine matrix derived from the aforementioned grape variety. While retaining the health benefits of black ginseng, it improves its undesirable flavors, forming an innovative wine product with a clear health function and harmonious sensory quality.

[0027] It should be noted that although the inventors have preferred Marselan as the base grape variety in this application, it is not limited to this variety. Other red grape varieties such as Cabernet Sauvignon, Syrah / Shiraz, Merlot, Cabernet Franc, and Cabernet Gernischt can also be used as raw materials for co-fermentation of black ginseng wine. Those skilled in the art can select suitable wine grapes according to actual needs and achieve the integration of black ginseng and wine by appropriately adjusting process parameters. However, since the unique herbal flavor of Marselan has a natural compatibility with the medicinal aroma of black ginseng, using this variety for co-fermentation can obtain a more harmonious sensory quality, and therefore it is the preferred embodiment of this invention.

[0028] In a preferred embodiment, the mass-to-volume ratio of the above-mentioned black ginseng to the above-mentioned grape must is 2-8 g:1 L (including but not limited to 2 g:1 L, 3 g:1 L, 4 g:1 L, 5 g:1 L, 6 g:1 L, 7 g:1 L or 8 g:1 L), and the mass-to-volume ratio of the above-mentioned potassium metabisulfite to the above-mentioned grape must is 30-50 mg:1 L (30 mg:1 L, 35 mg:1 L, 40 mg:1 L, 45 mg:1 L or 50 mg:1 L).

[0029] In this application, the inventors discovered that during the preparation of the aforementioned black ginseng red wine, when the mass-to-volume ratio of the black ginseng to the grape must is 2-8 g:1 L, and the mass-to-volume ratio of potassium metabisulfite to the grape must is 30-50 mg:1 L, the prepared black ginseng red wine exhibits a better synergistic effect with the grape must under yeast co-fermentation conditions. The functional components of the black ginseng are fully integrated with the wine matrix derived from the aforementioned grape varieties, thus preserving the health benefits of black ginseng while improving its undesirable flavors, resulting in an innovative wine product with clear health function orientation and harmonious sensory quality.

[0030] In a preferred embodiment, the temperature of the above-mentioned cold immersion treatment is 4-6°C (including but not limited to 4°C, 5°C or 6°C), and the time of the above-mentioned cold immersion treatment is 20-30h (including but not limited to 20h, 21h, 22h, 23h, 24h, 25h, 26h, 27h, 28h, 29h or 30h).

[0031] In this application, the inventors discovered that before co-fermenting the aforementioned black ginseng with the aforementioned grape must, a cold maceration treatment is first performed. The cold maceration treatment temperature is, for example, 4-6°C, and the cold maceration treatment time is, for example, 20-30 hours. In the resulting black ginseng red wine, the functional components of the black ginseng are fully integrated with the wine matrix derived from the aforementioned grape varieties. While retaining the health benefits of black ginseng, its undesirable flavors are improved, forming an innovative wine product with clear health function orientation and harmonious sensory quality.

[0032] In a preferred embodiment, the mass-to-volume ratio of the yeast to the grape must is 100-300 mg:1 L (including but not limited to 100 mg:1 L, 150 mg:1 L, 200 mg:1 L, 250 mg:1 L or 300 mg:1 L).

[0033] In a preferred embodiment, the yeast is calculated by weight of dry yeast.

[0034] In a preferred embodiment, the yeast includes one or more of the yeasts used for brewing fruity premium white wines, such as Laivin EC1118 or RC212.

[0035] In this application, the inventors discovered that in the process of preparing the above-mentioned black ginseng red wine, when the mass-to-volume ratio of the above-mentioned yeast to the above-mentioned grape must is, for example, 100-300 mg: 1 L, the black ginseng and grape must can better exert a synergistic effect in the prepared black ginseng red wine. Moreover, the functional components in the black ginseng are fully integrated with the wine matrix derived from the above-mentioned grape varieties. While retaining the health benefits of black ginseng, its undesirable flavor is improved, forming an innovative wine product with clear health function and harmonious sensory quality.

[0036] In this application, the inventors discovered that, during the preparation of the aforementioned black ginseng red wine, the addition of yeasts including, but not limited to, Laivin EC1118 or RC212 resulted in a synergistic effect between black ginseng and grape must. Furthermore, the functional components of the black ginseng were fully integrated with the wine matrix derived from the aforementioned grape varieties, preserving the health benefits of black ginseng while improving its undesirable flavors, thus creating an innovative wine product with clear health benefits and harmonious sensory qualities. In a preferred embodiment, the alcoholic fermentation temperature was 18-22℃ (including but not limited to 18℃, 19℃, 20℃, 21℃, or 22℃), and the alcoholic fermentation was terminated when the specific gravity of the alcoholic fermentation solution was ≤0.992.

[0037] In this application, the inventors discovered that during the preparation of black ginseng red wine, when the alcoholic fermentation temperature is, for example, 18-22°C, and the alcoholic fermentation is terminated when the specific gravity (volume density of the alcoholic fermentation solution) is ≤0.992, the black ginseng and grape must can effectively exert a synergistic effect under the co-fermentation process. Furthermore, the functional components of the black ginseng are fully integrated with the wine matrix derived from the aforementioned grape varieties. While retaining the health benefits of black ginseng, its undesirable flavors are improved, resulting in an innovative wine product with clear health function orientation and harmonious sensory quality.

[0038] In a preferred embodiment, in b) above, the oak chips are placed in a nylon mesh bag and suspended in the wine, and the oak chips are turned over once every two weeks; preferably, the mass-to-volume ratio of the oak chips to the wine is 1-3g:1L (including but not limited to 1g:1L, 2g:1L or 3g:1L).

[0039] In this application, the inventors discovered that by suspending the oak chips in the wine using a nylon mesh bag and turning them over every two weeks, and with the oak chips to wine volume ratio at, for example, 1-3 g: 1 L, the oak chips impart toasty aromas such as vanilla and bread, which blend well with the herbal aromas of black ginseng and the fruity aromas of Marselan. This enhances the structure of the wine, softens the tannins, and masks any raw, grassy taste that black ginseng might impart. In the resulting black ginseng red wine, the components and aromas of the oak chips are fully integrated with the functional components of black ginseng and the wine matrix derived from the aforementioned grape varieties. While preserving the health benefits of black ginseng, this process improves its undesirable flavors, creating an innovative wine product with a clear focus on health benefits and harmonious sensory qualities.

[0040] In a preferred embodiment, the aging conditions include: a temperature of 18-22°C (including but not limited to 18°C, 19°C, 20°C, 21°C or 22°C), a humidity of 75-85% (including but not limited to 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84% or 85%), and a time of 9-12 months (including but not limited to 9 months, 10 months, 11 months or 12 months).

[0041] In this application, the inventors discovered that during the aging process of preparing black ginseng red wine, when the aging temperature is, for example, 18-22°C, the aging humidity is, for example, 75-85%, and the aging time is, for example, 9-12 months, the functional components of black ginseng in the prepared black ginseng red wine are fully integrated with the wine matrix derived from the aforementioned grape varieties. While retaining the health benefits of black ginseng, its undesirable flavors are improved, forming an innovative wine product with clear health function and harmonious sensory quality.

[0042] In a preferred embodiment, in step b) above, after aging, the wine undergoes fining, clarification, stabilization, filtration, and bottling to prepare the aforementioned black ginseng red wine.

[0043] In this application, the inventors discovered that after the above-mentioned aging process, fining, clarification, stabilization, filtration, and bottling, the functional components of the black ginseng in the prepared black ginseng red wine are fully integrated with the wine matrix derived from the above-mentioned grape varieties. While retaining the health benefits of black ginseng, its undesirable flavors are improved, forming an innovative wine product with clear health function and harmonious sensory quality.

[0044] It should be further explained that the above-mentioned fining process refers to adding clarifying agents such as egg white, bentonite, or gelatin to the wine after aging to achieve rapid clarification, remove potential turbidity, and soften the astringency of the wine. The above-mentioned clarification process involves removing flocculent precipitates from the wine through static settling and gravity sedimentation after fining, resulting in a clear wine free of suspended matter. The above-mentioned stabilization process refers to performing low-temperature cold treatment (-4℃ to -6℃) after the clarification process to precipitate tartaric acid crystals, achieving a non-crystallizing and non-turbid effect after bottling. The above-mentioned filtration process refers to using diatomaceous earth, filter membranes, etc., for physical filtration to remove tiny particles from the wine, achieving a clear, sterile wine and preventing turbidity and sedimentation after bottling.

[0045] In a second typical embodiment of this application, a black ginseng red wine rich in ginsenosides and polyphenols and possessing the characteristic aroma of black ginseng is provided. The black ginseng red wine is prepared using the above-described method for preparing black ginseng red wine.

[0046] In this application, the inventors discovered that the black ginseng and grape must in the prepared black ginseng red wine obtained by the above preparation method can exert a good synergistic effect. Moreover, the functional components in the black ginseng are fully integrated with the wine matrix derived from the above grape varieties. While retaining the health benefits of black ginseng, it improves its undesirable flavor, forming an innovative wine product with clear health function, harmonious sensory quality, rich in ginsenosides and polyphenols, strong antioxidant capacity, and sensory evaluation of black ginseng characteristic aroma.

[0047] The beneficial effects of this application will be explained in more detail below with reference to specific embodiments.

[0048] Unless otherwise specified, the reagents used in the embodiments of this application are all commercially available products.

[0049] Example 1

[0050] Optimization experiment on the amount of black ginseng added:

[0051] Based on a control group without added black ginseng, three levels of black ginseng addition were set: 2 g / L, 4 g / L, and 8 g / L. The black ginseng raw material was selected from Northeast China (processed using a nine-steaming and nine-drying process, with a ginsenoside Rg3 content ≥0.5 mg / g). The grape raw material was Marselan grapes from Huailai County, Hebei Province, harvested at maturity, with a soluble solids content of 23-25°Brix and total acid of 5.5-6.5 g / L (calculated as tartaric acid).

[0052] The grapes used as raw materials are Marselan grapes from the Huailai region of Hebei Province, primarily based on the following considerations: As a newly emerging specialty variety in China, Marselan has demonstrated excellent adaptability in regions such as Huailai in Hebei, the eastern foothills of the Helan Mountains in Ningxia, and Yanqi in Xinjiang, producing wines with deep color, rich aroma, and abundant tannins. More importantly, Marselan wines from Chinese regions generally exhibit unique herbal and medicinal aromas, a characteristic that naturally resonates with the herbal aromas of black ginseng. Through co-fermentation, the inherent herbal aromas of Marselan can blend with the medicinal aromas of black ginseng, forming a harmonious and unified aroma profile, effectively avoiding the problem of earthy ginseng flavors and a disconnect between the wine's flavor profile, which is common in traditional maceration methods. The Huailai region of Hebei Province, as one of the earliest areas in China to introduce Marselan (introduced by the Sino-French Estate in 2001), possesses mature cultivation and winemaking experience, providing a high-quality raw material foundation for this invention.

[0053] Fermentation process: After destemming and crushing the grapes, they were placed in tanks. Different doses of black ginseng (pre-crushed to 20-40 mesh) were added according to the experimental design. 30 mg / L SO2 (in the form of potassium metabisulfite) was added. After maceration at 4℃ for 24 h, the temperature was raised to 18-20℃, and commercial yeast (such as Laivin EC1118 or RC212) was inoculated at a concentration of 200 mg / L. Alcoholic fermentation was carried out at a controlled temperature of 18-22℃, with specific gravity monitored daily. Fermentation was terminated when the specific gravity reached ≤0.992. After fermentation, the grapes were pressed and separated to obtain the base wine.

[0054] The testing indicators include:

[0055] 1. Physicochemical indicators: alcohol content (alcohol meter method), pH (pH meter method), total acid (NaOH titration method), glycerol (high performance liquid chromatography method), residual sugar (Fehling's reagent method).

[0056] 2. Functional components: Total polyphenols (Folin-Ciocalteu method), total flavonoids (aluminum nitrate colorimetric method), total anthocyanins (pH differential method), ginsenosides Rg3, Rh1, Rh2, etc. (high performance liquid chromatography-mass spectrometry).

[0057] 3. Antioxidant activity: DPPH (2,2-diphenyl-1-picrylhydrazyl, 1-phenyl-2-phenylhydrazine free radical) free radical scavenging rate, FRAP (Ferric ion reducing antioxidant power, iron ion antioxidant capacity) total antioxidant capacity.

[0058] 4. Sensory evaluation: A panel of 10 trained professional sommeliers will conduct blind tastings to score the appearance (color, clarity), aroma (intensity, harmony, typicality), taste (body, balance, finish), and overall acceptability of the wine samples (out of 100 points).

[0059] The effects of different amounts of black ginseng on the quality of Marselan wines (including physicochemical indicators, functional components, antioxidant activity and sensory quality) are shown in Table 1.

[0060] Table 1

[0061]

[0062] In Table 1, This indicates a significant difference compared to the control group (P<0.05); — indicates a highly significant difference (P<0.01); — indicates not detected.

[0063] The experimental results in Table 1 show that:

[0064] (1) As the amount of black ginseng added increased, the alcohol content decreased slightly. The alcohol content of the 8 g / L group was significantly lower than that of the control group (P<0.05), which may be due to the slight inhibition of yeast metabolism by certain components in black ginseng.

[0065] (2) The total acid showed a decreasing trend, and the pH increased accordingly, which may be related to the dissolution of alkaline components in black ginseng.

[0066] (3) The glycerol content reached its highest level in the 4 g / L group, indicating that the addition of appropriate amount of black ginseng can promote the production of glycerol by yeast, which is beneficial to enhance the mellowness of the wine.

[0067] (4) The total polyphenols and total flavonoids increased significantly with the increase of black ginseng addition (P<0.01), indicating that the phenolic substances in black ginseng were effectively dissolved.

[0068] (5) The total anthocyanins showed an upward trend. The anthocyanin content of the three treatment groups with added black ginseng increased significantly, with the content of the 8 g / L group reaching as high as 318 mg / L.

[0069] (6) The content of total ginsenosides and Rg3 was positively correlated with the amount of black ginseng added. The 8 g / L group had the highest content, but the sensory score of this group was the lowest, indicating that although the amount of black ginseng added could increase the content of functional components, it would sacrifice sensory quality.

[0070] (7) Regarding antioxidant activity, the DPPH scavenging rate and FRAP value of each black ginseng-added group were significantly higher than those of the control group (P<0.05). The DPPH scavenging rate of the 4 g / L group reached 73.6%, and the FRAP value reached 2.86 mmol Fe². + / L, which increased by 40.7% and 54.6% respectively compared with the control group.

[0071] (8) The sensory score was highest in the 4 g / L group (92.7 points). The wine was a deep ruby ​​red color, with the herbal aroma of black ginseng and the fruity aroma of Marselan grapes in harmony. The taste was mellow and full, with delicate tannins and a sweet ginseng aftertaste. The 8 g / L group showed obvious earthy and bitter taste of ginseng, and its acceptance was reduced.

[0072] Taking into account the content of functional ingredients, antioxidant activity and sensory quality, the optimal amount of black ginseng added was determined to be 4 g / L.

[0073] Example 2

[0074] Oak aging process optimization experiment:

[0075] Based on the optimization test results of the black ginseng addition amount in Example 1, the wine sample with the optimal black ginseng addition amount (4 g / L) was selected, and the following treatment groups were set up:

[0076] (1) Treatment A (Control): No oak chips added, aged in stainless steel tanks;

[0077] (2) Treatment B: Add 2 g / L of moderately toasted French oak chips and use oak barrels to simulate aging;

[0078] Oak chip addition method: Place oak chips in a nylon mesh bag and suspend it in the wine, turning it over every two weeks to ensure even contact. Aging temperature should be controlled at 18-22℃, with a relative humidity of 75-85%.

[0079] Based on wine samples with 4 g / L black ginseng added, the quality changes during aging were compared between oak chip treatment (2 g / L) and the untreated control. The quality of the wine was tested after 9 months of aging, and the effects of oak aging on the quality of the 4 g / L black ginseng wine are shown in Table 2.

[0080] Table 2

[0081]

[0082] In Table 2, This indicates a significant difference compared to the control group (P<0.05); — indicates a highly significant difference (P<0.01); — indicates not detected.

[0083] The experimental results in Table 2 show that:

[0084] (1) The addition of oak chips had no significant effect on the basic physicochemical indicators (alcohol content, pH, total acid, glycerol).

[0085] (2) The total polyphenols and total flavonoids increased significantly (P<0.05), indicating that phenolic substances (such as ellagitannins) in oak chips were dissolved, enriching the phenolic composition of the wine.

[0086] (3) The total ginsenosides and Rg3 content did not change significantly, indicating that oak chips had no adverse effect on the stability of saponin components.

[0087] (4) The addition of oak chips slightly increased anthocyanins, but not to a significant degree.

[0088] (5) The addition of oak chips slightly increased the antioxidant capacity, but not to a significant level.

[0089] (6) The sensory score was significantly improved (94.5 points). The oak chips imparted toasty aromas such as vanilla and bread, which blended well with the herbal aromas of black ginseng and the fruity aromas of Marselan. The structure of the wine was enhanced, the tannins were smoother, and the raw, grassy taste that black ginseng might have brought was masked. In conclusion, adding 2 g / L of moderately toasted French oak chips was determined to be the best oak treatment method.

[0090] Example 3

[0091] Aging time optimization experiment:

[0092] For the wine samples treated with B (with added oak chips), samples were taken at 0 months (end of alcoholic fermentation), 3 months, 6 months, 9 months, 12 months, and 18 months during the aging process. The physicochemical indicators, functional components, antioxidant activity, and sensory evaluation scores were measured to investigate the influence of aging time on product quality and determine the optimal aging period. For wine samples with added 4 g / L black ginseng and 2 g / L oak chips, the quality changes at different aging times (0, 3, 6, 9, 12, and 18 months) were examined. The experimental results are shown in Table 3.

[0093] Table 3

[0094]

[0095] In Table 3, This indicates a significant difference compared to the control group (P<0.05); This indicates a highly significant difference (P<0.01).

[0096] The experimental results in Table 3 show that:

[0097] (1) During the aging process, the basic physicochemical indicators such as alcohol content, pH, total acid, and glycerol do not change significantly, and the wine has good stability.

[0098] (2) The total polyphenols and total flavonoids showed an upward trend in the first 9 months of aging, reached a peak in 9 months, and then declined slightly, which may be related to the polymerization and precipitation of phenolic substances.

[0099] (3) The total anthocyanins continued to decrease with the extension of aging time, and were significantly lower than 0 months at 12 months and 18 months (P<0.05), which is a normal phenomenon in the aging process of red wine.

[0100] (4) The total ginsenosides and Rg3 content remained stable throughout the aging process, indicating that the functional components have good chemical stability in the wine matrix.

[0101] (5) The antioxidant activity showed a trend of first increasing and then stabilizing during the aging process. At 9 months, the DPPH scavenging rate and FRAP value both reached a high level.

[0102] (6) Sensory scores initially increased and then decreased with aging time: at 0 months, the wine was relatively astringent, with prominent fruit aromas but insufficient integration; from 3 to 6 months, the oak aromas gradually integrated with the wine; at 9 to 12 months, it reached its optimal state (95.2 points), at which point the fruit, oak, and black ginseng herbal aromas were harmoniously balanced, the tannins were smooth, the palate was round, and the finish was long; at 18 months, the aroma intensity slightly decreased, and the wine began to show signs of aging. In summary, considering the retention of functional components, antioxidant capacity, and sensory quality, the optimal aging time was determined to be 9-12 months.

[0103] Example 4

[0104] This embodiment provides a method for producing co-fermented black ginseng wine, including the following steps:

[0105] (1) Raw material preparation: Black ginseng from Northeast China is selected, processed through a nine-steaming and nine-drying process, and then crushed through a 20-mesh sieve for later use. Marselan grapes harvested in 2024 from Huailai, Hebei Province are selected, with a soluble solids content of 24.2°Brix and a total acidity of 6.3 g / L (calculated as tartaric acid). The grapes are transported to the winery within 24 hours after harvest, and moldy, unripe, and impurities are removed.

[0106] (2) Raw material processing: After destemming and crushing the grapes, put them into a stainless steel fermentation tank, add black ginseng powder at a dosage of 4 g / L, and mix well. Add 30 mg / L SO2 (in the form of potassium metabisulfite), stir well, and then soak at 4℃ for 24 h.

[0107] (3) Alcoholic fermentation: The cold-macerated grape must is heated to 20°C and inoculated with activated Laivin RC212 yeast (inoculation amount 200 mg / L). Alcoholic fermentation is carried out at a controlled temperature of 18-22°C. The specific gravity and temperature are measured daily. During fermentation, the cap is pressed twice a day to extract pigments and flavor substances from the pomace. Fermentation ends when the specific gravity is ≤0.992 (approximately 8-10 days). The grape must is then immediately pressed to obtain the base wine.

[0108] (4) Oak aging: Transfer the original wine to a stainless steel tank and add moderately toasted French oak chips at a dosage of 2 g / L (the oak chips are pre-soaked in an appropriate amount of original wine for 24 hours and then placed in a nylon mesh bag and suspended in the wine). Aging is carried out for 10 months at a controlled temperature of 16℃ and a relative humidity of 80%. During the aging period, the oak chip bag is turned over every two weeks, and samples are taken monthly to test the physicochemical indicators.

[0109] (5) Post-processing: After aging, the oak chip bag is removed. After the wine sample meets the requirements, fining is carried out (100 mg / L of egg white powder is added and the sample is left to stand at 4℃ for 7 days). The supernatant is filtered through diatomaceous earth and membrane filtration (0.45 μm), and then filtered again after cold stabilization treatment at -4℃ for 7 days. The wine is then bottled into pre-sterilized wine bottles, corked, capped, and labeled to obtain the co-fermented black ginseng wine product.

[0110] (6) Finished Product Testing: The co-fermented black ginseng wine prepared in this embodiment had the following characteristics: alcohol content 13.5% vol, pH 3.65, total acid 5.97 g / L, glycerol 8.42 g / L, residual sugar 2.3 g / L, total polyphenols 2348 mg GAE / L, total flavonoids 1125 mg CE / L, total anthocyanins 328 mg / L, total ginsenosides 45.6 μg / L, and Rg3 content 23.2 μg / L. The wine sample showed a DPPH free radical scavenging rate of 74.6% ± 1.8% and a total FRAP antioxidant capacity of 2.92 ± 0.08 mmol Fe². + / L. Sensory evaluation score of 95 points. The wine is a deep ruby ​​red color, clear and bright. It has the herbal aroma of black ginseng that is unique to black ginseng, which is harmoniously blended with the black berry aroma of Marselan grapes and the vanilla aroma of oak. On the palate, it is full-bodied and mellow, with smooth and delicate tannins, moderate acidity, and a long finish with a hint of ginseng sweetness.

[0111] Comparative Example 1

[0112] (1) Raw material preparation: Same as in Example 4.

[0113] (2) Preparation of wine base wine: After destemming and crushing Marselan grapes, they are put into tanks, 30 mg / L SO2 (in the form of potassium metabisulfite) is added, 200 mg / L yeast is inoculated, fermentation is carried out at 18-22℃ until the specific gravity is ≤0.992, and then pressed and separated to obtain traditional Marselan dry red wine base wine.

[0114] (3) Black ginseng soaking: Add black ginseng powder to the above base wine at a ratio of 4 g / L, seal and soak for 30 days, stirring once a week during the period. After soaking, filter to remove the black ginseng residue.

[0115] (4) Aging: Add oak chips and age for 10 months, as in Example 4.

[0116] (5) Post-processing: Same as in Example 4.

[0117] (6) Finished Product Testing: The black ginseng-infused wine prepared in this comparative example had the following characteristics: alcohol content 13.6% vol, pH 3.62, total acid 6.08 g / L, glycerol 7.92 g / L, residual sugar 2.4 g / L, total polyphenols 2018 mg GAE / L, total flavonoids 986 mg CE / L, total anthocyanins 342 mg / L, total ginsenosides 35.3 μg / L, and Rg3 content 18.6 μg / L. The wine sample showed a DPPH free radical scavenging rate of 58.2% ± 2.0% and a total FRAP antioxidant capacity of 2.21 ± 0.07 mmol Fe². + / L. The sensory evaluation score was 88 points. The fruit aroma of the wine was relatively prominent, but the black ginseng did not blend well with the wine and had a raw ginseng taste. The overall taste was not as harmonious as in Example 4.

[0118] Experimental results show that, compared with the traditional soaking method, the co-fermentation process can better promote the dissolution of functional components in black ginseng (the content of ginsenoside Rg3 increased by 24.7%), while making the flavor blend more harmonious and significantly improving the sensory quality.

[0119] Comparative Example 2

[0120] This comparative example provides a preparation method for different amounts of black ginseng (8 g / L) to illustrate the effect of the amount of black ginseng added.

[0121] Except for changing the amount of black ginseng added to 8 g / L, the other steps are the same as in Example 4.

[0122] Finished product testing: Alcohol content 13.2% vol, total polyphenols 2381 mg GAE / L, total ginsenosides 71.1 μg / L, Rg3 content 41.3 μg / L. The sample was found to have a DPPH free radical scavenging rate of 78.5% ± 2.1% and a total FRAP antioxidant capacity of 3.15 ± 0.09 mmol Fe². + / L. Sensory evaluation score: 84 points. The wine has a noticeable bitter taste and a strong earthy ginseng flavor, making it unacceptable. This indicates that while excessive addition of black ginseng can increase the content of functional components, it severely damages sensory quality and does not meet the requirements for commercial production.

[0123] Comparative Example 3

[0124] This comparative example provides a method for preparing ginseng using American ginseng instead of black ginseng, to illustrate the unique advantages of using black ginseng as a raw material in this invention.

[0125] (1) Raw material preparation: American ginseng produced in Northeast China is selected. Panax quinquefoliumL.), processed using the same nine-steaming and nine-drying process as in Example 1 (i.e., producing American ginseng black ginseng by referring to the black ginseng processing process), pulverized and passed through a 20-mesh sieve, and set aside. The grape raw material is the same as in Example 4.

[0126] (2) Raw material processing and fermentation: Except for replacing black ginseng with American ginseng, the other steps are the same as in Example 1 (American ginseng black ginseng addition amount 4 g / L).

[0127] (3) Oak aging and post-treatment: Same as in Example 4.

[0128] (4) Finished Product Testing: The American ginseng black ginseng wine prepared in this comparative example had an alcohol content of 13.4% vol, pH 3.66, total acid 5.95 g / L, glycerol 8.32 g / L, residual sugar 2.4 g / L, total polyphenols 2156 mg GAE / L, total flavonoids 1038 mg CE / L, total anthocyanins 315 mg / L, total ginsenosides 38.2 μg / L, and Rg3 content 16.8 μg / L. The wine sample showed a DPPH free radical scavenging rate of 62.5% ± 2.0% and a total FRAP antioxidant capacity of 2.38 ± 0.08 mmol Fe². + / L. The sensory evaluation score was 82 points. The wine exhibited flavor characteristics that were significantly different from those of the black ginseng wine. The earthy and bitter taste of American ginseng was more prominent. It did not blend well with Marselan wine, and the overall taste was not harmonious. Its overall acceptability was significantly lower than that of Example 4.

[0129] The comparative results show that although American ginseng and black ginseng both belong to the genus Panax and can generate rare saponin Rg3 after being processed using the same techniques, there are significant differences in their chemical composition. American ginseng contains the characteristic ginsenoside F11, while ginseng (including black ginseng) does not. Furthermore, American ginseng's main active ingredients are ginsenosides Rb1 and Rg1, while black ginseng's characteristic ingredients are rare saponins Rg3 and Rg5. These differences in chemical composition directly lead to significant differences in their sensory quality and functional component expression after co-fermentation with wine. The Rg3 content of the wine co-fermented with American ginseng and black ginseng (16.8 μg / L) is much lower than that of the wine co-fermented with black ginseng (23.2 μg / L), and its sensory score is significantly lower (82 points vs. 95 points). Therefore, it is evident that the choice of black ginseng instead of American ginseng as the raw material in this invention is not a conventional choice for those skilled in the art, but rather a creative choice based on a deep understanding of the unique chemical components, flavor characteristics, and synergistic effects of black ginseng with Marselan wine flavor.

[0130] As can be seen from the above description, the embodiments of the present invention achieve the following technical effects:

[0131] (1) Synergistic enhancement of functional components: During the co-fermentation of black ginseng and grape must, yeast metabolism promotes the dissolution and transformation of active components such as ginsenosides in black ginseng, and the content of total polyphenols and total flavonoids is significantly higher than that of traditional wine. The content of ginsenoside Rg3 in the finished wine can reach 23-24 μg / L. Based on the study of the antioxidant spectrum relationship of black ginseng, ginsenosides and other compounds have been proven to be significantly correlated with the ability to scavenge DPPH free radicals and the total antioxidant capacity. It was determined that the co-fermented black ginseng wine prepared in this invention can achieve a DPPH free radical scavenging rate of 73-75% and a total FRAP antioxidant capacity of 2.85-2.95 mmol Fe². + / L indicates that the product has specific health functions such as antioxidant capacity.

[0132] (2) Significantly improved sensory quality: The co-fermentation process allows the flavor components in the black ginseng to fully integrate with the wine matrix. The optimal addition amount of 4 g / L ensures the effective content of functional components while avoiding the unpleasant flavors caused by excessive black ginseng. Oak aging further enriches the aroma layers, and aging for 9-12 months brings the wine to its optimal balance.

[0133] (3) Meets the new wine standard: The product of this invention fully meets the definition requirements of "new wine" in T / BWDP 0006-2025 "New Wine" standard - using food and medicine homology plant (black ginseng) as auxiliary material, and through co-fermentation process to integrate and modify, thereby synergistically improving the product's nutritional and health attributes, sensory flavor quality and functional personalized expression.

[0134] (4) Broad prospects for industrial application: This invention provides a new way to utilize black ginseng for high added value and opens up a new direction for the diversified development of the wine industry.

[0135] (5) Significant synergistic flavor effect between the variety and auxiliary ingredients: This invention utilizes the unique herbal aroma of Marselan grapes, allowing it to naturally blend with the medicinal aroma of black ginseng during co-fermentation. Sensory analysis shows that the combination of the two not only did not produce unpleasant flavors, but also formed a unique aroma characteristic with oriental herbal notes, achieving a synergistic flavor effect of "1+1>2". This innovative approach provides a new paradigm for the specialized development of native Chinese grape varieties and the high-value utilization of food and medicinal resources.

[0136] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing black ginseng red wine, characterized in that, The preparation method includes: an alcoholic fermentation step and an aging step; The alcoholic fermentation step includes: a1) Select grapes, destem and crush them to obtain grape must; a2) After mixing the black ginseng, the grape must obtained in a1), and potassium metabisulfite, the mixture is then subjected to cold soaking to obtain a first mixed solution; a3) After mixing the first mixed solution with yeast, alcoholic fermentation is carried out. After fermentation, the mixture is pressed and separated to obtain wine and pomace. The aging process includes: b) The wine is transferred to an aging container, oak chips are added to the aging container and the wine is aged to obtain the black ginseng red wine.

2. The preparation method according to claim 1, characterized in that, The grape varieties are selected from one or more of Marselan, Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, or Cabernet Gernischt.

3. The preparation method according to claim 1, characterized in that, The mass-to-volume ratio of the black ginseng to the grape must is 2-8 g:1L, and the mass-to-volume ratio of the potassium metabisulfite to the grape must is 30-50 mg:1L.

4. The preparation method according to claim 1, characterized in that, The temperature of the cold impregnation treatment is 4-6℃, and the time of the cold impregnation treatment is 20-30h.

5. The preparation method according to claim 1, characterized in that, The mass-to-volume ratio of the yeast to the grape must is 100-300 mg: 1 L.

6. The preparation method according to claim 1, characterized in that, The alcoholic fermentation temperature is 18-22℃, and the alcoholic fermentation is terminated when the specific gravity of the alcoholic fermentation solution is ≤0.

992.

7. The preparation method according to any one of claims 1-6, characterized in that, In step b), the oak chips are placed in a nylon mesh bag and suspended in the wine, and the oak chips are turned over once every two weeks. Preferably, the mass-to-volume ratio of the oak chips to the wine is 1-3 g: 1 L.

8. The preparation method according to any one of claims 1-6, characterized in that, The aging conditions include a temperature of 18-22°C, a humidity of 75-85%, and a time of 9-12 months.

9. The preparation method according to any one of claims 1-6, characterized in that, In step b), after aging, the wine undergoes fining, clarification, stabilization, filtration, and bottling to prepare the black ginseng red wine.

10. A black ginseng red wine rich in ginsenosides and polyphenols and possessing the characteristic aroma of black ginseng, characterized in that, The black ginseng red wine is prepared using the method described in any one of claims 1-9.

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