Ginger wine and preparation method thereof

• Main Author: CHEN CHUNFU
• Format: Patent
• Language: Chinese; English
• Published: 27.03.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

The invention provides a ginger wine and a preparation method thereof, which relates to the technical field of food processing. The ginger wine provided by the invention is prepared from fresh gingerand ingredients, wherein the raw materials are raw food materials, safe and environment-friendly, and have no any toxic and side effect on the basis of playing a role in health care. The ginger wine provided by the invention has an effect on promoting blood circulation so as to have effects on dispelling cold and relieving exterior syndromes, and can be beneficial for promoting secretion of salivaand succus gastricus, digesting food, promoting appetite and invigorating the stomach. The preparation method of the ginger wine provided by the invention comprises the steps of pretreating the freshginger, and fermenting for two times, so that the fermentation is more compete. The ginger wine prepared by applying the preparation method provided by the invention is free from extraneous odor andbetter in taste. 本发明提供了种姜酒及其