CN102559428A - Ginger wine and preparation method thereof - Google Patents
Ginger wine and preparation method thereof Download PDFInfo
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- CN102559428A CN102559428A CN2012100360169A CN201210036016A CN102559428A CN 102559428 A CN102559428 A CN 102559428A CN 2012100360169 A CN2012100360169 A CN 2012100360169A CN 201210036016 A CN201210036016 A CN 201210036016A CN 102559428 A CN102559428 A CN 102559428A
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Abstract
The invention relates to a ginger wine and a preparation method thereof. The ginger wine is prepared from raw materials in parts by weight: 80-90 parts of fresh grape, 5-7 parts of ginger, 2-4 parts of cortex cinnamon and 2-3 parts of white granulated sugar, preferably being prepared from the raw materials in parts by weight: 87 parts of the fresh grape, 6 parts of the ginger, 2 parts of the cortex cinnamon and 2 parts of white granulated sugar. The ginger wine prepared by the method disclosed by the invention has the advantages of good wine taste and wide applicable people; simultaneously, the ginger wine has a healthcare function of ginger on human bodies, can strengthen activity of the human bodies, dispel cold and invigorate the circulation of blood after being usually drunk for a suitable amount, and has efficiency of body building.
Description
Technical field
The present invention relates to a kind of wine, particularly a kind of ginger wine and preparation method thereof.
Background technology
Wine has long developing history, and along with the raising day by day of standard of living, kind vinous also is on the increase; Also towards diversified development, ginger juice has very strong nourishing function to the human nutrition aspect, can QI and blood regulating, strengthening immunity; Stimulate circulation, winter protection is dispeled cold, preventing cold; If the nutrition of ginger juice is added in the wine, human body there are good nutritive value and health-care effect.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, a kind of ginger wine is provided.
The technical scheme that the present invention adopts is:
A kind of ginger wine is obtained by the feedstock production that comprises following parts by weight: fresh grape 80-90 part, ginger 5-7 part, Chinese cassia tree 2-4 part, white sugar 2-3 part.
Preferably, the parts by weight of above-mentioned raw materials are: 87 parts of fresh grapes, 6 parts in ginger, 2 parts of Chinese cassia trees, 2 parts of white sugars.
The present invention also provides above-mentioned ginger preparation of wine, comprises the steps:
1), after the fresh grape that takes by weighing 80-90 part removes stalk, broken skin, the grape slurry,
2), take by weighing ginger 5-7 part, Chinese cassia tree 2-4 part respectively after the fragmentation, with above-mentioned grape slurry thorough mixing, add 2-3 part white sugar again; Add sulfurous gas 40-60mg/L, yeast 150-200mg/L ferments in fermentor tank; Leavening temperature is controlled at 25-30 ℃, fermentation time 5-9 days
3). after fermentation is accomplished, the clear juice of wine liquid is separated, skin slag fermented product is sent into squeezing machine press extracting juice;
4), with after the wine liquid clarifying treatment that obtains, Sterile Filtration, packing gets final product;
The above-mentioned umber of mentioning is parts by weight.
The beneficial effect that the present invention had:
The ginger wine mouthfeel that the present invention makes is good, and the crowd that is suitable for is wide, also has the health-care effect of ginger to human body simultaneously, often drinks in right amount, but the vigor of enhances human body, dispelling cold, invigorates blood circulation, and has the effect that improves the health.
Embodiment
Below in conjunction with specific embodiment the present invention is described further, but does not limit protection scope of the present invention.
Embodiment 1
A kind of ginger preparation of wine comprises the steps:
1), take by weighing after 87 parts fresh grape removes stalk, broken skin, the grape slurry,
2), take by weighing 2 parts in 6 parts in ginger, Chinese cassia tree respectively after the fragmentation, with above-mentioned grape slurry thorough mixing, add 2 portions of white sugars again, add sulfurous gas 50mg/L, yeast 150mg/L ferments in fermentor tank, leavening temperature is controlled at 25-30 ℃, fermentation time 7 days,
3). after fermentation is accomplished, the clear juice of wine liquid is separated, skin slag fermented product is sent into squeezing machine press extracting juice;
4), with after the wine liquid clarifying treatment that obtains, Sterile Filtration, packing gets final product;
The above-mentioned umber of mentioning is parts by weight.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (3)
1. ginger wine, it is characterized in that: the feedstock production by comprising following parts by weight obtains: fresh grape 80-90 part, ginger 5-7 part, Chinese cassia tree 2-4 part, white sugar 2-3 part.
2. ginger wine according to claim 1 is characterized in that: said raw materials in part by weight is: 87 parts of fresh grapes, 6 parts in ginger, 2 parts of Chinese cassia trees, 2 parts of white sugars.
3. the described ginger preparation of wine of claim 1 comprises the steps:
1), after the fresh grape that takes by weighing 80-90 part removes stalk, broken skin, the grape slurry,
2), take by weighing ginger 5-7 part, Chinese cassia tree 2-4 part respectively after the fragmentation, with above-mentioned grape slurry thorough mixing, add 2-3 part white sugar again; Add sulfurous gas 40-60mg/L, yeast 150-200mg/L ferments in fermentor tank; Leavening temperature is controlled at 25-30 ℃, fermentation time 5-9 days
3). after fermentation is accomplished, the clear juice of wine liquid is separated, skin slag fermented product is sent into squeezing machine press extracting juice;
4), with after the wine liquid clarifying treatment that obtains, Sterile Filtration, packing gets final product.
The above-mentioned umber of mentioning is parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100360169A CN102559428A (en) | 2012-02-17 | 2012-02-17 | Ginger wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100360169A CN102559428A (en) | 2012-02-17 | 2012-02-17 | Ginger wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102559428A true CN102559428A (en) | 2012-07-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100360169A Pending CN102559428A (en) | 2012-02-17 | 2012-02-17 | Ginger wine and preparation method thereof |
Country Status (1)
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| CN (1) | CN102559428A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103740521A (en) * | 2014-01-17 | 2014-04-23 | 柳州市博隆食品有限公司 | Method for preparing red wine with health maintenance function |
| CN104130892A (en) * | 2013-05-03 | 2014-11-05 | 李振祥 | Stomach-warming wine |
| CN104194989A (en) * | 2014-09-29 | 2014-12-10 | 句容市明玉葡萄种植专业合作社 | Nourishing wine and preparation method thereof |
| CN104232391A (en) * | 2014-09-29 | 2014-12-24 | 句容市明玉葡萄种植专业合作社 | Grape wine capable of reducing blood pressure and blood fat and preparation method of grape wine |
| CN104293558A (en) * | 2013-07-21 | 2015-01-21 | 陈立云 | Qi rectifying and health caring wine |
| CN105886187A (en) * | 2014-08-25 | 2016-08-24 | 李松珍 | Health-care wine for warming stomach |
| CN105936848A (en) * | 2015-03-23 | 2016-09-14 | 孙燕霞 | Preparation method of SOD wine |
| CN111234981A (en) * | 2020-03-16 | 2020-06-05 | 西安国际医学中心有限公司 | Production method of cinnamon fruit wine |
-
2012
- 2012-02-17 CN CN2012100360169A patent/CN102559428A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130892A (en) * | 2013-05-03 | 2014-11-05 | 李振祥 | Stomach-warming wine |
| CN104293558A (en) * | 2013-07-21 | 2015-01-21 | 陈立云 | Qi rectifying and health caring wine |
| CN103740521A (en) * | 2014-01-17 | 2014-04-23 | 柳州市博隆食品有限公司 | Method for preparing red wine with health maintenance function |
| CN105886187A (en) * | 2014-08-25 | 2016-08-24 | 李松珍 | Health-care wine for warming stomach |
| CN104194989A (en) * | 2014-09-29 | 2014-12-10 | 句容市明玉葡萄种植专业合作社 | Nourishing wine and preparation method thereof |
| CN104232391A (en) * | 2014-09-29 | 2014-12-24 | 句容市明玉葡萄种植专业合作社 | Grape wine capable of reducing blood pressure and blood fat and preparation method of grape wine |
| CN105936848A (en) * | 2015-03-23 | 2016-09-14 | 孙燕霞 | Preparation method of SOD wine |
| CN105936849A (en) * | 2015-03-23 | 2016-09-14 | 孙燕霞 | SOD wine and manufacturing method thereof |
| CN106010849A (en) * | 2015-03-23 | 2016-10-12 | 孙燕霞 | SOD (superoxide dismutase) wine |
| CN106085682A (en) * | 2015-03-23 | 2016-11-09 | 孙燕霞 | SOD preparation of wine |
| CN111234981A (en) * | 2020-03-16 | 2020-06-05 | 西安国际医学中心有限公司 | Production method of cinnamon fruit wine |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120711 |