Ginseng wine

Abstract

The present application discloses a process for making ginseng wine.

1 . A process for the preparation of ginseng wine comprising the steps of:
 (i) combining ground ginseng, boiling water and sugar in a sterilized primary fermentor to form a mixture;   (ii) measuring specific gravity of the mixture when the temperature of the mixture reaches room temperature, and adding purified cool water and/or sugar until the specific gravity reaches a level between 1.120 and 1.080;   (iii) adding yeast or yeast culture to the mixture and stirring the mixture to add oxygen and to release accumulated heat created during primary fermentation;   (iv) racking off lees of the wine into a sterilized secondary fermentor for anaerobic fermentation when the specific gravity reading after the primary fermentation reaches between 1.020 or less, and anaerobically fermenting the wine;   (v) racking the wine at a specific gravity reading of about 0.998 to about 0.995 after the anaerobic fermentation into a sterilized container, and further anaerobically fermenting the wine; and   (vi) racking the wine again into a sterilized container to achieve the clearer and clean-tasting wine.   
   
   
       2 . The process according to  claim 1 , wherein the ground ginseng is fresh ginseng or boiled ginseng. 
   
   
       3 . The process according to  claim 2 , wherein the ground ginseng is fresh ginseng. 
   
   
       4 . The process according to  claim 1 , wherein in step (i). the ground ginseng is boiled and simmered for about 15-30 minutes before the fermentation. 
   
   
       5 . The process according to  claim 1 , wherein in step (i), the ginseng is present in the mixture at about 0.05 Kg to about 0.2 Kg per liter of water. 
   
   
       6 . The process according to  claim 5 , wherein in step (i), the ginseng is present in the mixture at about 0.08 Kg to about 0.15 Kg per liter of water. 
   
   
       7 . The process according to  claim 1 , wherein in steps (i)-(ii), the sugar is included in the mixture at about 0.15 Kg to 0.45 Kg per liter of water. 
   
   
       8 . The process according to  claim 1 , wherein in steps (i)-(ii), the sugar is included in the mixture from about 0.2 Kg to about 0.4 Kg per liter of water. 
   
   
       9 . The process according to  claim 1 , comprising adding an acidic substance to the mixture in step (ii). 
   
   
       10 . The process according to  claim 9 , wherein said acidic substance is citric juice. 
   
   
       11 . The process according to  claim 10 , wherein said citric juice is lemon juice. 
   
   
       12 . The process according to  claim 1 , comprising adding tannin or sulfur dioxide to the mixture in step (ii). 
   
   
       13 . The process according to  claim 12 , wherein if sulfur dioxide is added to the mixture in step (ii), the mixture is allowed to settle for about 24 hours. 
   
   
       14 . The process according to  claim 1 , wherein in step (ii), the maximum amount of sugar added is about 0.4 Kg per liter of water. 
   
   
       15 . The process according to  claim 1 , wherein in step (iii), the primary fermentation is carried out at about 18 to about 26 degrees C. 
   
   
       16 . The process according to  claim 15 , wherein in step (iii), the primary fermentation is carried out for about seven to twelve days. 
   
   
       17 . The process according to  claim 1 , wherein in step (iv), the secondary fermentation is carried out at about 15 to 23 degrees C. 
   
   
       18 . The process according to  claim 17 , wherein in step (iv), the secondary fermentation is carried out for about two to three weeks. 
   
   
       19 . The process according to  claim 1 , comprising adding a fining agent to the wine. 
   
   
       20 . Wine produced by the process according to  claim 1 .