Method for brewing cherokee rose wine by constant temperature fermentation

A technology of constant temperature fermentation and golden cherry wine, applied in the field of wine production, can solve the problems of low wine quality, loss of nutrients, low yield of wine, etc., to improve the quality of wine, long aftertaste, and high yield of wine Effect

Inactive Publication Date: 2008-10-08
湖南溆浦湘妃酒业有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruit wine made by the above method feels slightly astringent, and many nutrients of the distilled liquor made by the second method will be lost during the production process, and the wine yield is low and the wine quality is not high

Method used

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Experimental program
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Embodiment

[0013] Embodiment: In terms of 2000kg Rosa japonica fruit raw material, its brewing method is as follows:

[0014] 1. Raw material preparation: Raw materials require high maturity, no rot, no impurities, and no sand. Generally, vibrating screens and washing tanks are used for cleaning and sorting, and the sorted raw materials are dried, crushed, and seeds removed.

[0015] 2. Saccharification: Take 100kg of white sugar and dissolve it in 160kg of 90°C water. When the water temperature drops to 60°C, add 2kg of glucoamylase.

[0016] 3. Fermentation: When 140kg of water is heated to 38-40°C, add 1kg of grape yeast and 0.1kg of pectinase at the same time, fully dissolve and mix with the saccharified golden cherry raw materials, stir well, and transfer the mixed raw materials into fermentation pool, control the temperature at 18-20°C, and ferment at constant temperature for 1-5 months.

[0017] 4. Distillation: After the fermentation is completed, the raw material containing the...

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PUM

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Abstract

The invention discloses a method to brew the Cherokee rose wine through constant temperature fermenting, the method comprises the steps of saccharification, fermenting and distilling. Two methods of brewing the fruit wine and the white wine with the Cherokee rose are combined, thus the Cherokee rose distilling white wine with the quality of the Cherokee rose fruit wine can be produced, the liquor-making rate of the Cherokee rose wine brewed by the method is high, and can reach to 8 to 12 percent accounted as per the standard 50 degree(percentage V/V), the quality of the wine can be greatly enhanced, the color of the wine is bright and transparent, the fragrance of the wine is dense, the Cherokee rose wine is provided with the typical compound fragrance that the fruit fragrance of the Cherokee rose is taken as the main characteristic, the fragrance is natural, aromatic and permanent, the feeling in the mouth is not acerbic, the taste of the wine is pure, mellow and plentiful, and the residual taste is long. After detected, each physical and chemical index of the Cherokee rose wine is higher than the index of the superior grade wine, simultaneously, the nutritive substances such as amino acid, vitamin, calcium, iron, carotene, thiamin and ascorbic acid etc are rich in the Cherokee rose wine. The method is suitable for the large-scale production of the industrialization.

Description

technical field [0001] The invention relates to the production of wine, in particular to a brewing method of golden cherry wine. Background technique [0002] Rosa laevigata, botanical name Rosa Laevigata Michx, family name Rosaceae, evergreen vine shrub, distributed in central China, east China, south China, southwest and other places in my country, its fruit is also known as Rosa roxburghii, sugar bowl, thorn head, yellow Tea bottle, wild pomegranate, etc., contain citric acid, malic acid, vitamin C, saponins and rich sugars, sour and astringent in nature and taste. Traditional Chinese medicine believes that it has the effects of consolidating essence and astringent intestines, reducing urination and stopping diarrhea. Modern medicine believes that it has anti-cancer and anti-aging effects, can enhance human immunity, and improve human oxygen resistance and fatigue resistance. For a long time, in order to make full use of Rosa roxburghii, people have done a lot of research...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 舒香莲
Owner 湖南溆浦湘妃酒业有限责任公司
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