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METHOD FOR PREPARING FERMENTED WINE USING RED GINSENG POWDER AND HONEY WHICH PREVENTS TURBIDITY DUE TO PROTEINS IN HONEY BY USING PROTEASE, EFFECTIVELY EXTRACTS SAPONIN FROM GINSENG TO THE FERMENTED WINE, AND ENHANCES FERMENTATION SPEED BY ADDING NUTRIENTS REQUIRED FOR GROWTH OF YEAST
METHOD FOR PREPARING FERMENTED WINE USING RED GINSENG POWDER AND HONEY WHICH PREVENTS TURBIDITY DUE TO PROTEINS IN HONEY BY USING PROTEASE, EFFECTIVELY EXTRACTS SAPONIN FROM GINSENG TO THE FERMENTED WINE, AND ENHANCES FERMENTATION SPEED BY ADDING NUTRIENTS REQUIRED FOR GROWTH OF YEAST
PURPOSE: A method for preparing fermented wine using red ginseng powder and honey is provided, which method prevents turbidity due to proteins in honey by using protease, effectively extracts saponin from ginseng to the fermented wine, and enhances fermentation speed by adding nutrients required for growth of yeast. CONSTITUTION: The method for preparing fermented wine using red ginseng powder and honey comprises the steps of: (a) adding water into red ginseng powder and honey of 78 Brix, regulating pH of the mixture to 7.0 using sodium hydroxide and citric acid, adding protease into the mixture, first concentrating the mixture under vacuum, regulating pH of the concentrate to 4.5 using sodium hydroxide and citric acid, adding cellulase into the concentrate, second concentrating the concentrate under vacuum, and adding water and nutrients into the second concentrate to prepare red ginseng concentrate of 25 Brix; (b) adding yeast powder and citric acid into 10% of the red ginseng concentrate, regulating pH of the mixture to 3.2, and culturing the mixture at 20 to 25 deg. C for 2 to 3 days to prepare crude liquor; (c) adding 20% of red ginseng concentrate into the crude liquor and culturing the mixture at 20 to 25 deg. C for 2 to 3 days to prepare first stage mashed, fermented mash; (d) adding 70% of the red ginseng concentrate into the first stage mashed, fermented mash, and fermenting the mixture at 20 to 25 deg. C for 6 to 8 days to prepare second stage mashed, fermented mash; and (e) filtering and maturing the second stage mashed, fermented mash.
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