Process Technology Study Of Fermentation Ginger Wine

Ginger is a widely used medicinal plant and rich in a variety of nutrients,Ginger has many health functions.because of its unique health care function,in recent years,there have been many kinds of ginger food.,such as ginger tea,dried ginger,ginger juice beverage,ginger jelly,and so on.Ginger wine is one of them,but there is not much research on it.A kind of yeast that is very good for fermentation was identified in this experiment.A new fermentation process for ginger fermentation was determined.A ginger fermented wine was produced and the clarification test was carried out.The main results were as follows:(1)The laiwu ginger was chosen as a raw material,material ratio is 1:6.5,composite enzyme treatment ginger,The fermentation with X6 yeast at 25 ?.The alcohol content is 12% of dry ginger wine.Fermented wine is clarification and yellow.Fermented wine has lemon fragrance.The wine has typical characteristics of ginger and is a good ginger product.(2)With bentonite,tannin and gelatin,PVPP,the wine was clarified.From the results and the stability test for cold,hot,Alcohol and Protein.So choose bentonite as clarifying agent of fermentation ginger wine.(3)Experiment with white sugar and different proportions of brown sugar?After the fermentation,It was found that the acid of ginger fermented wine with brown sugar was higher than that of ginger fermented wine with white sugar.