The preparation method of ginseng wine: firstly, sew a bag with the size of ginseng with gauze, put ginseng into it, and sew the mouth; ; Then put the bag filled with ginseng into wine and soak it for several days; Then pour it into a casserole and cook it on low fire. When the wine is boiled to 500 ~ 700 ml, pour it into the bottle. Finally, it is sealed, cooled and stored for later use. In this way, ginseng wine is ready.
Selection method of ginseng wine:
Ginseng skin in ginseng wine should be brownish yellow or brownish red, and the color of the wine is dark brownish yellow or yellow. When ginseng is soaked in wine, if the skin color becomes darker, it indicates that ginsenoside, the effective component of ginseng, has not been leached. After all the ginseng components are leached, the skin of ginseng turns white and the soaked wine has no color, which indicates that such ginseng wine has no medicinal effect.
If ginseng is bleached with sulfur before it is put into a wine bottle, the skin is generally white, but the wine soaked in ginseng should also have a light yellow color, so the wine should be tasted with the unique aroma of ginseng (earthy smell). If there is no unique aroma of ginseng, it means that ginseng wine is of poor quality and should not be selected.
References:
Baidu Encyclopedia-Ginseng Wine