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Rose whisky pre-cocktail and preparation method thereof

A technology for pre-mixing wine and whisky, applied in the field of pre-mixing wine, it can solve the problem of difficult to meet the needs of young people, and achieve the effect of long aftertaste and smooth taste.

Inactive Publication Date: 2012-06-27
江苏家园集团有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is already difficult to meet the needs of young people

Method used

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  • Rose whisky pre-cocktail and preparation method thereof
  • Rose whisky pre-cocktail and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0036] Preparation of rose wine:

[0037] Raw material: 75 parts of rose petals, 200 parts of 60% alcohol solution, 175 parts of purified water.

[0038] Wine making: Pick the rose flowers that have dewdrops in the morning when they are open, pick and remove impurities, put 75kg of petals in each altar, and enter the altar with 200kg of edible alcohol solution with a mass concentration of 60% for sealing, and extract for 168-240 hours (in the 4th to 240th hour). Turn the altar once every 6 days); add 1 times the amount of pure water to the extract and distill it into the tank, take the first 50kg distilled wine head from each tank, and continue to distill until the alcohol content of the distillate is less than 20° (usually during distillation) Steam pressure ≤ 0.1Mpa, fully open the condensate valve to keep the distillate at low temperature), the rest in the tank is wine tails, discarded; after the extract is taken out, clean the altar, and filter the distillate through a 350...

Embodiment 1

[0040] Raw materials for Rose Whiskey Premix:

[0041] 0.6 parts of white sugar Rose base wine (50 degrees) 1.0 parts

[0042] Concentrated apple juice 0.17 part whiskey 0.16 part

[0043] 0.1 parts of rose juice 79 parts of purified water

[0044] 0.012 parts of citric acid

[0045] Rose whiskey pre-blended wine preparation process:

[0046] Weigh 0.6 parts of white granulated sugar, add it to the sugar tank and dissolve it fully with 3.0 parts of 60°C pure water, filter it with a fine-pore filter cloth and add it to the blending tank. Then dilute 0.17 parts of 65% concentrated fruit juice and 0.1 part of rose juice with 0.5 part of drinking water and add it to the tank, and turn on the mixer; filter 1.0 part of rose base wine and 0.16 part of whiskey through a fine-pore filter cloth Slowly add to the mixing tank. Dissolve 0.012 parts of citric acid with 0.4 parts of drinking water and add to the blending tank; add the remaining 4.0 parts of drinking water to the blendin...

Embodiment 2

[0051] Raw materials for Rose Whiskey Premix:

[0052] 0.6 parts of white sugar Rose base wine (50 degrees) 1.0 parts

[0053] Concentration 65% concentrated apple juice 0.17 part whiskey 0.16 part

[0054] 0.1 parts of rose juice 79 parts of purified water

[0055] 0.012 parts of citric acid

[0056] 0.002 parts of rose essence

[0057] 0.012 parts of blueberry essence

[0058] Pigment bright blue 0.000065 parts.

[0059] Rose whiskey pre-blended wine preparation process:

[0060] Weigh 0.6 parts of white granulated sugar, add it to the sugar tank and dissolve it fully with 3.0 parts of 60°C pure water, filter it with a fine-pore filter cloth and add it to the blending tank. Then dilute 0.17 parts of 65% concentrated fruit juice and 0.1 part of rose juice with 0.5 part of drinking water and add it to the tank, and turn on the mixer; filter 1.0 part of rose base wine and 0.16 part of whiskey through a fine-pore filter cloth Slowly add to the mixing tank. Fully dissolve...

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Abstract

The invention discloses a rose whisky pre-cocktail and a preparation method thereof. Based on a fruity pre-cocktail, edible roses of thousand-acre rose ecological manor are added, and a rose base wine is prepared by the fermentation of modern technology and enabled to have aromatic and mellow mouthfeel and lasting aftertaste through a series of modern processing technologies of carbon dioxide acidification and the like. The invention has advantages that the rose whisky pre-cocktail prepared by the method combines the delicate mellowness of the roses with the strong stimulation of the whiskey to form a tender and stimulating mixed wine, moreover concentrated juice is matched with the mixed wine, thus health, mouthfeel, and refreshing feeling are integrated. The rose whisky pre-cocktail hasboth faint scent and health care of fruits and stimulation and refreshing effect of alcohol, and has both smooth mouthfeel and lasting aftertaste.

Description

technical field [0001] The invention relates to a pre-mixed wine, in particular to a rose whiskey pre-mixed wine and a preparation method thereof. technical background [0002] Pre-mixed drinks have been hailed as a talking drink and are popular with young people in bars across the country. The kind sold on the market is only limited to fruit juice mixed drink containing 5% alcohol at present, and its mouthfeel, characteristic are not outstanding. It is already difficult to meet the needs of young people. Contents of the invention [0003] The invention provides a kind of rose whiskey pre-mixed wine. On the basis of the fruity pre-mixed wine, the rose-based wine made by adding edible roses from a thousand acres of rose ecological manor and fermented by modern technology is acidified by carbon dioxide and other modern methods. The processing technology makes it have the characteristics of rich and rich taste and long aftertaste. Another object of the present invention is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/12C12H6/02
Inventor 郭玉星李雪松
Owner 江苏家园集团有限责任公司