Abstract:

Ginseng was used as the raw material to perform extraction, fermentation and clarification for developing ginseng wine. The optimal preparation processing of ginseng wine was explored by orthogonal experiments to be pH 5, inoculum amount of 1.0 g/L, and fermentation temperature of 21 ℃. The transmittance of prepared ginseng wine was up to 97.3% at the best clarification using 0.1% chitosan. The prepared ginseng wine revealed light yellow in color, clear and transparent without impurities, slightly acidic and refreshing natural mellow, and typical characteristics of fermented ginseng. The alcohol content in this kind of ginseng wine was 11.4%.

Key words: ginseng, fermented wine, processing optimization, clarify