MANUFACTURING METHOD OF FERMENTED ALCOHOLIC DRINK FROM ACANTHOPANAX CORTEX

摘要

PURPOSE: A method for manufacturing acanthopanax cortex is provided to ensure high ethanol productivity and antioxidation. CONSTITUTION: A method for manufacturing Acanthopanax cortex fermented wine comprises: a step of adding water to Acanthopanax cortex and extracting at 71-89°C for three hours; a step of adding sugar and adjusting sweetness to 24-32°Brix; and a step of inoculating yeast and fermenting at 20-30°C. The yeast is Saccharomyces cerevisiae. The Acanthopanax cortex fermented wine contains a large amount of eleutheroside E which is a physiologically active ingredient.