| 摘要 |
A method for preparing an alcoholic beverage is provided to obtain an optimum functional liquor including incubated wild ginseng root which is able to inhibit excessive unique off-taste and off-flavor of an alcohol with maintaining deep unique taste and flavor of the incubated wild ginseng root by efficiently extracting effective ingredients of the incubated wild ginseng root through an optimized process. A method for preparing an alcoholic beverage comprises the steps of: (a) mixing ripe fruits and un-ripe fruits in a ratio of 80:20; (b) fermenting the prepared fruits in a closely sealed container to obtain a 30-35% alcoholic beverage; (c) separating the mash obtained from the step(b) into an alcohol liquid and remnants; and (d) putting 2-3 wt.% of incubated wild ginseng root in the alcohol liquid while putting the alcohol in a bottle. |
