ApplicationNo.: 2013102 1 6289.6 Application Date: 20 13.05.3 1 country/province: Liaoning, China (21).
Publication number: 104 12684a Publication date: 2014.12.17 Main classification number: c12g3/04 (2006.438+)
Authorization AnnouncementNo.: Authorization Announcement Date: ClassificationNo.: C 12G3/04 (2006.38+0)
Applicant: Ding Shouhui.
Inventor: Ding Shouhui
The invention discloses a preparation method of ginseng wine, which takes sorghum, corn, rice husk and water as raw materials, adds distiller's yeast to make basic wine, and then selects various fresh ginseng with complete rhizomes and spores to be buried in river sand for 2-3 months, so that the spores of ginseng are partially soaked in the mixed liquid of plant rooting element and water with the specific gravity of 1: 100 for 2-4 hours. Then soaking ginseng in base wine until ginseng buds grow to 3-5cm; finally, packaging the base wine soaked with ginseng in a bottle, adding at least one germinated ginseng which accounts for 5%- 10% of the weight of the base wine in the bottle, and sealing the ginseng wine. Make ginseng reach the best activity before soaking in wine, make ginseng survive in wine for a long time, and continuously release effective substances such as ginsenoside, volatile components, free amino acids, soluble sugar, etc., which has a strong nourishing and strengthening effect.