CN108753533A - A kind of ginger wine and preparation method thereof - Google Patents
A kind of ginger wine and preparation method thereof Download PDFInfo
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- CN108753533A CN108753533A CN201810679204.0A CN201810679204A CN108753533A CN 108753533 A CN108753533 A CN 108753533A CN 201810679204 A CN201810679204 A CN 201810679204A CN 108753533 A CN108753533 A CN 108753533A
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Abstract
The present invention relates to a kind of ginger wines and preparation method thereof, the ginger wine includes the fermenting raw materials composition of following parts by weight meter, 0.12~0.16 part of 800~1200 parts of Rosa roxburghii Tratt, 200~400 parts of ginger, 500~800 parts of pure water, 40~80 parts of white granulated sugar, 0.08~0.12 part of yeast, 0.02~0.05 part of bentonite, 0.008~0.012 part of egg white and potassium metabisulfite.The ginger wine prepared using method of the present invention; contain the active ingredient and nutritional value component in Rosa roxburghii Tratt and fresh ginger; not only there is digestion-promoting spleen-invigorating, convergence stopping leak clearing away summerheat, to build up health, also there is cold dispelling to deliver, antiemetic, stimulation nervus gastrica; gastric secretion is set to increase; it wriggles and accelerates, stimulate small intestine, reinforce its absorption function; warm stomach increase the various health care functions of the effect of warm, it can be achieved that ginger wine scale and industrialization production.
Description
Technical field
The present invention relates to fermented wine preparing technical field, specifically a kind of ginger wine and preparation method thereof.
Background technology
Ripe Rosa roxburghii Tratt is fleshy hypertrophy, sweet and sour, fruit are rich in sugar, vitamin, carrotene, organic acid and more than 20 kinds of ammonia
Base acid, more than 10 the kinds trace element and superoxide dismutase beneficial to human body.Especially Vitamin C content is high, is to work as
Highest in preceding fruit, 841.58~3541.13 milligrams of content in every 100 grams of fresh fruits is 50 times of citrus, the 10 of Kiwi berry
Times, the laudatory title with " king of vitamin C ".Fruit of Grossularia burejensis Berger has very high nutritive value and medical value.Its is sour, puckery, flat；
Digestion-promoting spleen-invigorating restrains stopping leak；For treating having indigestion abdominal distension, dysentery, enteritis, vitamin C deficiency etc., Rosa roxburghi Juice, which also has, to be blocked
N- nitroso compounds synthesize in human body and have protective effect on cancer risk；There is special efficacy to treatment human body lead poisoning.Rosa roxburghii Tratt extracts
Effective ingredient vitamin C in object has anti-aging, extends the effects that Puberty of Female.Fruit of Grossularia burejensis Berger can process fruit juice, jam, fruit
Wine, preserved fruit, candy, cake etc..Rosa roxburghii Tratt is also a kind of good ornamental flower and hedge plant.Due to the medical value of Rosa roxburghii Tratt
Height, flower, fruit, seed can all be used as medicine.There are stomach strengthening and digestion promoting, nourishing, antidiarrheal and other effects.The Rosa roxburghii Tratt pulp plumpness of maturation, is rich in sweet and sour
SOD（Superoxide dismutase）, vitamin content it is especially high, be the first-class raw material of processing health food.
Ginger is the fresh rhizome of Zingiber herbaceos perennial ginger, the rhizome (rhizoma zingiberis) of ginger, cork (ginger peel), leaf (ginger
Leaf) can it be used as medicine.Ginger has diverging, preventing or arresting vomiting, cough-relieving and other effects in traditional Chinese medicine and pharmacy.Modern medical studies have confirmed that in ginger
Bioactive substance be various ethereal oils and gingerol.Volatile oil content be 0.9~2%, main component be zingiberene,
Zingiberol and methyl heptenone etc..And zingerol, ginger oil alcohol, ginger oil aldehyde, folium eucalypti olein and fennel mushroom contained in ginger etc. is a variety of
The effect of volatile oil component promotes blood circulation, thus play the role of expelling cold and relieving exterior syndrome.Meanwhile volatile oil gives out a sweet perfume thorn
Swash pungent taste, after food in oral cavity salivary gland and stomach lining have stimulation, the secretions such as saliva and gastric juice, Ke Yibang can be promoted
The digestion for helping food, improve a poor appetite with stomach invigorating etc..Ginger is full of nutrition, has higher health care and medical value.Mesh
Preceding ginger wine in the market is made using traditional infusion technology.The manufacturing process of the brewed ginger wine of tradition is simple, protects
Deposit the time is short, active constituent content is low, be not easy to be fully absorbed by human body, alcoholic strength is low, wine body is muddy, pungent highly seasoned, wine and women-sensual pursuits not
The shortcomings of stablizing.Therefore the development of ginger wine is hindered to a certain extent.
Invention content
The problem of in the presence of background technology, the invention solves technology be to overcome existing ginger wine oxidizable
Brown stain simultaneously generates activated flavour, and muddiness easily occurs in finished product ginger wine, generates precipitation, the defects of shelf-life is short, provide a kind of ginger wine and
Preparation method, ginger wine of the present invention not only its color stability, the clarification of wine body and it is transparent, mouthfeel is soft, alcohol and tasty and refreshing, Zhu Xiang associations
It adjusts, delicate mouthfeel, aftertaste is long, also reduces pungent and irritation, free from extraneous odour and mouthfeel is more preferable, also remains with Rosa roxburghii Tratt and fresh ginger
In active ingredient and nutritive value, specifically a kind of ginger wine and preparation method thereof.
In order to solve the above technical problems, the technical solution adopted in the present invention is：A kind of ginger wine, the ginger wine include following
The fermenting raw materials of parts by weight meter form, 800~1200 parts of Rosa roxburghii Tratt, 200~400 parts of ginger, 500~800 parts of pure water, white granulated sugar
40~80 parts, 0.08~0.12 part of yeast, 0.02~0.05 part of bentonite, 0.008~0.012 part of egg white and potassium metabisulfite 0.12
~0.16 part.
Further, a kind of ginger wine of the present invention includes the fermenting raw materials composition of following parts by weight meter, Rosa roxburghii Tratt 1000
Part, 300 parts of ginger, 600 parts of pure water, 60 parts of white granulated sugar, 0.1 part of yeast, 0.04 part of bentonite, 0.001 part of egg white and burnt sulfurous
0.14 part of sour potassium.
The invention also discloses the preparation method of above-mentioned ginger wine, the preparation method include feedstock processing, modifier treatment,
Activated yeast, sealing and fermenting, ageing, clarification filtration, stable processing and refined filtration are filling, specifically include following steps：
(1) feedstock processing：Fresh Rosa roxburghii Tratt and fresh ginger are selected respectively, and the Rosa roxburghii Tratt to selection simultaneously removes Chinese olive, mould fruit, rotten
Fruit, blade and sundries, it is once purged it is clean after, be crushed with crusher, then will after broken Single Roxburgh Rose Fruit using squeezing
Machine is squeezed, and after so that fruit juice and juice slag is detached, collects fruit juice and pomace respectively；Impurity, bad is rejected to the ginger of selection simultaneously
After being cleaned up with clear water after scar, fresh ginger slurry is obtained after first being crushed with pulverizer, then carries out fresh ginger slurry with juice extractor
It squeezes the juice, after so that juice slag is detached, collects ginger juice and ginger slag respectively；
(2) modifier treatment：After fruit juice collected by step (1) and ginger juice are mixed, white granulated sugar is added, adjusting its pol must mix
Ginger juice；
(3) activated yeast：It first takes the pure water of 8~12 times of amounts of yeast to be heated to 35~45 DEG C, obtains warm water, pure water is then added
The white granulated sugar of weight 1.5~2.5% dissolves, and finally pours into yeast in warm water, after stirring evenly, stands activation 20~30 minutes,
Obtain yeast activated liquid；
(4) it is sealed by fermentation：Mixing ginger juice in step (2) after modifier treatment is added in fermentation tank, while being pumped into step
(3) yeast activated liquid in, wherein yeast activated liquid and the temperature difference of the ginger juice in fermentation tank control within 10 DEG C, then add again
Enter remaining pure water, with pump circulation 50~70 minutes, it is made to be sufficiently mixed, be uniformly mixed, fermentation bung is installed, temperature controlled fermentation,
Fermentation temperature is controlled at 15~22 DEG C；
(5) ageing：Ginger wine after fermentation is pumped into storage tank, and wine mud or schlempe are carried out at oscillation filtering or distillation
Reason is collected filtrate and is added in storage tank；Potassium metabisulfite is added into storage tank simultaneously, makes it after mixing, storage tank is moved into temperature
Degree is hermetically storing ageing in 15~22 DEG C of environment；First storage tank is washed quiet clean before dress wine, and is disinfected, when filling wine
Tank body is filled, ginger wine is avoided to be contacted with air, sulfur dioxide in periodic detection ginger wine, alcoholic strength, micro- is needed in storage
Biological indicators, and sulfur dioxide is added according to measurement result in time；It needs to carry out tank switching processing once in traditional aging process, by storage tank
In supernatant be evacuated in another tank body, the hermetically storing ageing time be 15~25 days；
(6) clarification filtration：Ginger wine after ageing is subjected to coarse filtration with diatomite, removes particle or impurity in ginger wine；
(7) stablize processing：Ginger wine after coarse filtration is first carried out to lower glue processing, then carries out cold treatment again, wherein under described
Glue processing is combined mode using bentonite with glue under albumen, and egg white is first added, and the tannin inferior in removal ginger wine is handled through lower glue,
Then bentonite is added, is handled through lower glue and removes removing protein；The wherein described cold treatment refers to through lower glue treated ginger wine in temperature
Under the conditions of -6~-4 DEG C, preserve 3~8 days；
(8) refined filtration is filling：It is filtered with cardboard filter or Membrane filtering machine, obtains clear wine liquid, then pass through according to a conventional method
Filling and sub-bottle, last packaged, coding and joint sealing storage, you can obtain finished product.
Further, the preparation method of ginger wine of the present invention, wherein during the step (3) activated yeast, first
It takes the pure water of 10 times of amounts of yeast to be heated to 38~42 DEG C, obtains warm water, the white granulated sugar dissolving of pure water weight 2% is then added, most
Yeast is poured into warm water afterwards, after stirring evenly, activation 25~30 minutes is stood, obtains yeast activated liquid.
Further, the preparation method of ginger wine of the present invention is used wherein during the step (4) are sealed by fermentation
Pump circulation 60 minutes, makes it be sufficiently mixed, and is uniformly mixed, and installs fermentation bung, temperature controlled fermentation, and fermentation temperature is controlled 20~22
℃。
Further, the preparation method of ginger wine of the present invention, wherein in the step (5) traditional aging process, sealing storage
The temperature control of ageing is hidden at 18~22 DEG C, the hermetically storing ageing time is 20~25 days.
Further, the preparation method of ginger wine of the present invention, wherein in the step (7) stablizes processing procedure,
It is middle to be preserved 4~6 days under the conditions of temperature is -5 DEG C through lower glue treated ginger wine.Be conducive to the analysis of precipitation using Cord blood
Go out, finally passes through refined filtration processing and remove sediment, more stable fruit wine solution can be obtained.
Using a kind of ginger wine of the present invention and preparation method thereof, compared with prior art, advantage is：Choosing
It uses Rosa roxburghii Tratt and fresh ginger as raw material, respectively after broken and crush, squeeze the juice to obtain fruit juice and ginger juice is carried out, then by fruit juice and ginger juice
Modifier treatment will be carried out after mixing, ageing is carried out after sealed fermentation, then be carried out clarification filtration again, be stablized at processing and refined filtration
Reason, make finished product ginger wine color stability, the clarification of wine body and it is transparent, mouthfeel is soft, alcohol and tasty and refreshing, Zhu Xiang coordinates, delicate mouthfeel, aftertaste
It is long, also reduce pungent and irritation, free from extraneous odour and mouthfeel is more preferable.Contain the active ingredient and nutriture value in Rosa roxburghii Tratt and fresh ginger
It is worth ingredient, not only there is digestion-promoting spleen-invigorating, convergence stopping leak clearing away summerheat, to build up health, also there is cold dispelling to deliver, antiemetic, stimulation stomach
Nerve makes gastric secretion increase, and wriggles and accelerates, and stimulates small intestine, reinforces its absorption function, and warm stomach increases the plurality kinds of health care of the effect of warm
Effect.Its shelf-life also extended to 18 to 20 months by original 10 to 12 months.The ginger prepared using the method for the invention
Wine, it can be achieved that ginger wine scale and industrialization production.
Specific implementation mode
In order to more fully explain the implementation of the present invention, the present invention is further explained in the light of specific embodiments.
Embodiment 1：
A kind of ginger wine, the ginger wine include the fermenting raw materials composition of following parts by weight meter, 800 parts of Rosa roxburghii Tratt, 200 parts of ginger, pure
0.12 part of 500 parts of water, 40 parts of white granulated sugar, 0.08 part of yeast, 0.02 part of bentonite, 0.008 part of egg white and potassium metabisulfite.
The preparation method of above-mentioned ginger wine includes feedstock processing, modifier treatment, activated yeast, sealing and fermenting, ageing, clarification
Filtering, stable processing and refined filtration are filling, specifically include following steps：
(1) feedstock processing：Fresh Rosa roxburghii Tratt and fresh ginger are selected respectively, and the Rosa roxburghii Tratt to selection simultaneously removes Chinese olive, mould fruit, rotten
Fruit, blade and sundries, it is once purged it is clean after, be crushed with crusher, then will after broken Single Roxburgh Rose Fruit using squeezing
Machine is squeezed, and after so that fruit juice and juice slag is detached, collects fruit juice and pomace respectively；Impurity, bad is rejected to the ginger of selection simultaneously
After being cleaned up with clear water after scar, fresh ginger slurry is obtained after first being crushed with pulverizer, then carries out fresh ginger slurry with juice extractor
It squeezes the juice, after so that juice slag is detached, collects ginger juice and ginger slag respectively；
(2) modifier treatment：After fruit juice collected by step (1) and ginger juice are mixed, white granulated sugar is added, adjusting its pol must mix
Ginger juice；
(3) activated yeast：It first takes the pure water of 8 times of amounts of yeast to be heated to 35~40 DEG C, obtains warm water, pure water weight is then added
1.5% white granulated sugar dissolving, finally pours into yeast in warm water, after stirring evenly, stands activation 20~25 minutes, obtains yeast work
Change liquid；
(4) it is sealed by fermentation：Mixing ginger juice in step (2) after modifier treatment is added in fermentation tank, while being pumped into step
(3) yeast activated liquid in, wherein yeast activated liquid and the temperature difference of the ginger juice in fermentation tank control within 10 DEG C, then add again
Enter remaining pure water, with pump circulation 50 minutes, it is made to be sufficiently mixed, be uniformly mixed, fermentation bung, temperature controlled fermentation, fermentation are installed
Temperature is controlled at 15~18 DEG C；
(5) ageing：Ginger wine after fermentation is pumped into storage tank, and wine mud or schlempe are carried out at oscillation filtering or distillation
Reason is collected filtrate and is added in storage tank；Potassium metabisulfite is added into storage tank simultaneously, makes it after mixing, storage tank is moved into temperature
Degree is hermetically storing ageing in 15~18 DEG C of environment；First storage tank is washed quiet clean before dress wine, and is disinfected, when filling wine
Tank body is filled, ginger wine is avoided to be contacted with air, sulfur dioxide in periodic detection ginger wine, alcoholic strength, micro- is needed in storage
Biological indicators, and sulfur dioxide is added according to measurement result in time；It needs to carry out tank switching processing once in traditional aging process, by storage tank
In supernatant be evacuated in another tank body, the hermetically storing ageing time be 15~20 days；
(6) clarification filtration：Ginger wine after ageing is subjected to coarse filtration with diatomite, removes particle or impurity in ginger wine；
(7) stablize processing：Ginger wine after coarse filtration is first carried out to lower glue processing, then carries out cold treatment again, wherein under described
Glue processing is combined mode using bentonite with glue under albumen, and egg white is first added, and the tannin inferior in removal ginger wine is handled through lower glue,
Then bentonite is added, is handled through lower glue and removes removing protein；The wherein described cold treatment refers to through lower glue treated ginger wine in temperature
Under the conditions of -6 DEG C, preserve 3~5 days；
(8) refined filtration is filling：It is filtered with cardboard filter or Membrane filtering machine, obtains clear wine liquid, then pass through according to a conventional method
Filling and sub-bottle, last packaged, coding and joint sealing storage, you can obtain finished product.
Embodiment 2：
A kind of ginger wine, the ginger wine include the fermenting raw materials composition of following parts by weight meter, 1000 parts of Rosa roxburghii Tratt, 300 parts of ginger, pure
0.14 part of 600 parts of water, 60 parts of white granulated sugar, 0.1 part of yeast, 0.04 part of bentonite, 0.001 part of egg white and potassium metabisulfite.
The preparation method of above-mentioned ginger wine includes feedstock processing, modifier treatment, activated yeast, sealing and fermenting, ageing, clarification
Filtering, stable processing and refined filtration are filling, specifically include following steps：
(1) feedstock processing：Fresh Rosa roxburghii Tratt and fresh ginger are selected respectively, and the Rosa roxburghii Tratt to selection simultaneously removes Chinese olive, mould fruit, rotten
Fruit, blade and sundries, it is once purged it is clean after, be crushed with crusher, then will after broken Single Roxburgh Rose Fruit using squeezing
Machine is squeezed, and after so that fruit juice and juice slag is detached, collects fruit juice and pomace respectively；Impurity, bad is rejected to the ginger of selection simultaneously
After being cleaned up with clear water after scar, fresh ginger slurry is obtained after first being crushed with pulverizer, then carries out fresh ginger slurry with juice extractor
It squeezes the juice, after so that juice slag is detached, collects ginger juice and ginger slag respectively；
(2) modifier treatment：After fruit juice collected by step (1) and ginger juice are mixed, white granulated sugar is added, adjusting its pol must mix
Ginger juice；
(3) activated yeast：It first takes the pure water of 10 times of amounts of yeast to be heated to 38~42 DEG C, obtains warm water, pure water weight is then added
The white granulated sugar dissolving of amount 2%, finally pours into yeast in warm water, after stirring evenly, stands activation 25~30 minutes, obtains yeast work
Change liquid；
(4) it is sealed by fermentation：Mixing ginger juice in step (2) after modifier treatment is added in fermentation tank, while being pumped into step
(3) yeast activated liquid in, wherein yeast activated liquid and the temperature difference of the ginger juice in fermentation tank control within 10 DEG C, then add again
Enter remaining pure water, with pump circulation 60 minutes, it is made to be sufficiently mixed, be uniformly mixed, fermentation bung, temperature controlled fermentation, fermentation are installed
Temperature is controlled at 20~22 DEG C；
(5) ageing：Ginger wine after fermentation is pumped into storage tank, and wine mud or schlempe are carried out at oscillation filtering or distillation
Reason is collected filtrate and is added in storage tank；Potassium metabisulfite is added into storage tank simultaneously, makes it after mixing, storage tank is moved into temperature
Degree is hermetically storing ageing in 18~22 DEG C of environment；First storage tank is washed quiet clean before dress wine, and is disinfected, when filling wine
Tank body is filled, ginger wine is avoided to be contacted with air, sulfur dioxide in periodic detection ginger wine, alcoholic strength, micro- is needed in storage
Biological indicators, and sulfur dioxide is added according to measurement result in time；It needs to carry out tank switching processing once in traditional aging process, by storage tank
In supernatant be evacuated in another tank body, the hermetically storing ageing time be 20~25 days；
(6) clarification filtration：Ginger wine after ageing is subjected to coarse filtration with diatomite, removes particle or impurity in ginger wine；
(7) stablize processing：Ginger wine after coarse filtration is first carried out to lower glue processing, then carries out cold treatment again, wherein under described
Glue processing is combined mode using bentonite with glue under albumen, and egg white is first added, and the tannin inferior in removal ginger wine is handled through lower glue,
Then bentonite is added, is handled through lower glue and removes removing protein；The wherein described cold treatment refers to through lower glue treated ginger wine in temperature
Under the conditions of -65 DEG C, preserve 4~6 days；
(8) refined filtration is filling：It is filtered with cardboard filter or Membrane filtering machine, obtains clear wine liquid, then pass through according to a conventional method
Filling and sub-bottle, last packaged, coding and joint sealing storage, you can obtain finished product.
Embodiment 3：
A kind of ginger wine, the ginger wine include the fermenting raw materials composition of following parts by weight meter, 1200 parts of Rosa roxburghii Tratt, 400 parts of ginger, pure
0.16 part of 800 parts of water, 80 parts of white granulated sugar, 0.12 part of yeast, 0.05 part of bentonite, 0.012 part of egg white and potassium metabisulfite.
The preparation method of above-mentioned ginger wine includes feedstock processing, modifier treatment, activated yeast, sealing and fermenting, ageing, clarification
Filtering, stable processing and refined filtration are filling, specifically include following steps：
(1) feedstock processing：Fresh Rosa roxburghii Tratt and fresh ginger are selected respectively, and the Rosa roxburghii Tratt to selection simultaneously removes Chinese olive, mould fruit, rotten
Fruit, blade and sundries, it is once purged it is clean after, be crushed with crusher, then will after broken Single Roxburgh Rose Fruit using squeezing
Machine is squeezed, and after so that fruit juice and juice slag is detached, collects fruit juice and pomace respectively；Impurity, bad is rejected to the ginger of selection simultaneously
After being cleaned up with clear water after scar, fresh ginger slurry is obtained after first being crushed with pulverizer, then carries out fresh ginger slurry with juice extractor
It squeezes the juice, after so that juice slag is detached, collects ginger juice and ginger slag respectively；
(2) modifier treatment：After fruit juice collected by step (1) and ginger juice are mixed, white granulated sugar is added, adjusting its pol must mix
Ginger juice；
(3) activated yeast：It first takes the pure water of 12 times of amounts of yeast to be heated to 40~45 DEG C, obtains warm water, pure water weight is then added
The white granulated sugar dissolving of amount 2.5%, finally pours into yeast in warm water, after stirring evenly, stands activation 25~30 minutes, obtains yeast
Activating solution；
(4) it is sealed by fermentation：Mixing ginger juice in step (2) after modifier treatment is added in fermentation tank, while being pumped into step
(3) yeast activated liquid in, wherein yeast activated liquid and the temperature difference of the ginger juice in fermentation tank control within 10 DEG C, then add again
Enter remaining pure water, with pump circulation 70 minutes, it is made to be sufficiently mixed, be uniformly mixed, fermentation bung, temperature controlled fermentation, fermentation are installed
Temperature is controlled at 18~20 DEG C；
(5) ageing：Ginger wine after fermentation is pumped into storage tank, and wine mud or schlempe are carried out at oscillation filtering or distillation
Reason is collected filtrate and is added in storage tank；Potassium metabisulfite is added into storage tank simultaneously, makes it after mixing, storage tank is moved into temperature
Degree is hermetically storing ageing in 18~20 DEG C of environment；First storage tank is washed quiet clean before dress wine, and is disinfected, when filling wine
Tank body is filled, ginger wine is avoided to be contacted with air, sulfur dioxide in periodic detection ginger wine, alcoholic strength, micro- is needed in storage
Biological indicators, and sulfur dioxide is added according to measurement result in time；It needs to carry out tank switching processing once in traditional aging process, by storage tank
In supernatant be evacuated in another tank body, the hermetically storing ageing time be 20~25 days；
(6) clarification filtration：Ginger wine after ageing is subjected to coarse filtration with diatomite, removes particle or impurity in ginger wine；
(7) stablize processing：Ginger wine after coarse filtration is first carried out to lower glue processing, then carries out cold treatment again, wherein under described
Glue processing is combined mode using bentonite with glue under albumen, and egg white is first added, and the tannin inferior in removal ginger wine is handled through lower glue,
Then bentonite is added, is handled through lower glue and removes removing protein；The wherein described cold treatment refers to through lower glue treated ginger wine in temperature
Under the conditions of -4 DEG C, preserve 6~8 days；
(8) refined filtration is filling：It is filtered with cardboard filter or Membrane filtering machine, obtains clear wine liquid, then pass through according to a conventional method
Filling and sub-bottle, last packaged, coding and joint sealing storage, you can obtain finished product.
Specific implementation mode of the invention above described embodiment only expresses, but can not therefore be interpreted as to this hair
The limitation of bright the scope of the claims.It should be pointed out that for those of ordinary skill in the art, not departing from present inventive concept
Under the premise of, various modifications and improvements can be made, these are all within the scope of protection of the present invention.
Claims (7)
1. a kind of ginger wine, which is characterized in that the ginger wine includes that the fermenting raw materials of following parts by weight meter form, Rosa roxburghii Tratt 800~
1200 parts, 200~400 parts of ginger, 500~800 parts of pure water, 40~80 parts of white granulated sugar, 0.08~0.12 part of yeast, bentonite
0.12~0.16 part of 0.02~0.05 part, 0.008~0.012 part of egg white and potassium metabisulfite.
2. a kind of ginger wine according to claim 1, it is characterised in that：The ginger wine includes the raw material hair of following parts by weight meter
Ferment forms, 1000 parts of Rosa roxburghii Tratt, 300 parts of ginger, 600 parts of pure water, 60 parts of white granulated sugar, 0.1 part of yeast, 0.04 part of bentonite, egg white
0.001 part and 0.14 part of potassium metabisulfite.
3. a kind of preparation method preparing ginger wine as claimed in claim 1 or 2, it is characterised in that：The preparation method includes
Feedstock processing, modifier treatment, activated yeast, sealing and fermenting, ageing, clarification filtration, stable processing and refined filtration are filling, specifically include
Following steps：
(1) feedstock processing：Fresh Rosa roxburghii Tratt and fresh ginger are selected respectively, and the Rosa roxburghii Tratt to selection simultaneously removes Chinese olive, mould fruit, rotten
Fruit, blade and sundries, it is once purged it is clean after, be crushed with crusher, then will after broken Single Roxburgh Rose Fruit using squeezing
Machine is squeezed, and after so that fruit juice and juice slag is detached, collects fruit juice and pomace respectively；Impurity, bad is rejected to the ginger of selection simultaneously
After being cleaned up with clear water after scar, fresh ginger slurry is obtained after first being crushed with pulverizer, then carries out fresh ginger slurry with juice extractor
It squeezes the juice, after so that juice slag is detached, collects ginger juice and ginger slag respectively；
(2) modifier treatment：After fruit juice collected by step (1) and ginger juice are mixed, white granulated sugar is added, adjusting its pol must mix
Ginger juice；
(3) activated yeast：It first takes the pure water of 8~12 times of amounts of yeast to be heated to 35~45 DEG C, obtains warm water, pure water is then added
The white granulated sugar of weight 1.5~2.5% dissolves, and finally pours into yeast in warm water, after stirring evenly, stands activation 20~30 minutes,
Obtain yeast activated liquid；
(4) it is sealed by fermentation：Mixing ginger juice in step (2) after modifier treatment is added in fermentation tank, while being pumped into step
(3) yeast activated liquid in, wherein yeast activated liquid and the temperature difference of the ginger juice in fermentation tank control within 10 DEG C, then add again
Enter remaining pure water, with pump circulation 50~70 minutes, it is made to be sufficiently mixed, be uniformly mixed, fermentation bung is installed, temperature controlled fermentation,
Fermentation temperature is controlled at 15~22 DEG C；
(5) ageing：Ginger wine after fermentation is pumped into storage tank, and wine mud or schlempe are carried out at oscillation filtering or distillation
Reason is collected filtrate and is added in storage tank；Potassium metabisulfite is added into storage tank simultaneously, makes it after mixing, storage tank is moved into temperature
Degree is hermetically storing ageing in 15~22 DEG C of environment；First storage tank is washed quiet clean before dress wine, and is disinfected, when filling wine
Tank body is filled, ginger wine is avoided to be contacted with air, sulfur dioxide in periodic detection ginger wine, alcoholic strength, micro- is needed in storage
Biological indicators, and sulfur dioxide is added according to measurement result in time；It needs to carry out tank switching processing once in traditional aging process, by storage tank
In supernatant be evacuated in another tank body, the hermetically storing ageing time be 15~25 days；
(6) clarification filtration：Ginger wine after ageing is subjected to coarse filtration with diatomite, removes particle or impurity in ginger wine；
(7) stablize processing：Ginger wine after coarse filtration is first carried out to lower glue processing, then carries out cold treatment again, wherein under described
Glue processing is combined mode using bentonite with glue under albumen, and egg white is first added, and the tannin inferior in removal ginger wine is handled through lower glue,
Then bentonite is added, is handled through lower glue and removes removing protein；The wherein described cold treatment refers to through lower glue treated ginger wine in temperature
Under the conditions of -6~-4 DEG C, preserve 3~8 days；
(8) refined filtration is filling：It is filtered with cardboard filter or Membrane filtering machine, obtains clear wine liquid, then pass through according to a conventional method
Filling and sub-bottle, last packaged, coding and joint sealing storage, you can obtain finished product.
4. the preparation method of ginger wine according to claim 3, it is characterised in that：During the step (3) activated yeast,
It first takes the pure water of 10 times of amounts of yeast to be heated to 38~42 DEG C, obtains warm water, the white granulated sugar dissolving of pure water weight 2% is then added,
Finally yeast is poured into warm water, after stirring evenly, activation 25~30 minutes is stood, obtains yeast activated liquid.
5. the preparation method of ginger wine according to claim 3, it is characterised in that：During the step (4) are sealed by fermentation,
With pump circulation 60 minutes, it is made to be sufficiently mixed, be uniformly mixed, fermentation bung, temperature controlled fermentation are installed, fermentation temperature is controlled 20~22
℃。
6. the preparation method of ginger wine according to claim 3, it is characterised in that：In the step (5) traditional aging process, sealing
The temperature control of ageing is stored at 18~22 DEG C, the hermetically storing ageing time is 20~25 days.
7. the preparation method of ginger wine according to claim 3, it is characterised in that：In the step (7) stablizes processing procedure,
Wherein preserved 4~6 days under the conditions of temperature is -5 DEG C through lower glue treated ginger wine.
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