PROCESS OF FREEZE CONCENTRATION APPLE ICE WINE WITH CULTURED-MOUNTAIN GINSENG

摘要

PURPOSE: Apple ice wine containing cultured wild ginseng roots is provided to reduce hangover with alcohol metabolism by introducing useful pharmacological ingredients of the cultured wild ginseng roots into fruit wine. CONSTITUTION: Concentrated apple juice with a sugar content of 36brix is prepared by primary and secondary freeze concentration at -20°C for enhancing sugar content of apple juice. A method for fermenting wine comprises the steps: of adding 2.5%(w/v) of cultured wild ginseng roots to the concentrated apple juice without adding sugar; and adding 1x10^7cfu/ml of yeast (Saccharomyces cerevisiae). A method for preparing apple wine comprises the steps of: removing damaged part of apples and washing the apples; crushing and juicing the apples and preparing apple juice; primarily freezing and thawing the apple juice at -20°C and repeating one more time to obtain apple juice of high concentration; adjusting the sugar content of the apple juice to 36 brix; adding 2.5%(w/v) of the cultured wild ginseng roots; adding yeast and fermenting the mixture at 20-28°C for 14 days to prepare apple wine; and maturing the apple wine at 10°C or less for six months and filtering and bottling the apple wine.