Method for preparing Kushui rose dry red wine

A technology of bitter rose and dry red, applied in the preparation of wine, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of destroying the natural green components of roses and the natural fragrance of organic components, and achieve a long aftertaste of wine. The effect of enhancing immunity and prolonging shelf life

Inactive Publication Date: 2012-06-20
YONGDENG KUSHUI XINGSHUN ROSE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of Kushui rose dry red wine, so as to solve the problem that the existing technology uses alcohol to pickle roses, and then extracts and makes wine by distillation, destroying the natural green components and organic components of roses and the unique natural fragrance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A. Mixed planting,

[0039] The seedlings of Chinese Kushui Rose are mixed with the imported American red grape varieties, and they are planted in terraced fields with slope stalks or in the form of greenhouses (because the growth period of roses is the same as that of grapes, the flowering and fruiting are also the same).

[0040] B. fermentation,

[0041] The mature bright red grapes that have been scented with continuous bitter water and natural roses are plump, large in size, sweet, sour, free of mold and rot, and picked back to the factory in the middle stage, and then sorted, that is, destemmed and impurity removed. Then crush and remove the core, put 1000kg of fresh red grapes into the tank to ferment for 1 month, and enter the alcohol aging stage after removing the residue for 6 months;

[0042]The temperature in the fermentation room is 15°C-25°C, and the temperature in the fermentation vessel is controlled at 10°C-20°C.

[0043] C, storage packaging,

[004...

Embodiment 2

[0048] A. Mixed planting,

[0049] Mix the seedlings of Chinese Kushui rose with the imported American red grape varieties,

[0050] B. fermentation,

[0051] Ripe bright red grapes that have been scented with Kushui roses are plump and large in size, sweet, sour, free of mildew and rot, and are best picked in the middle stage and returned to the factory for sorting, that is, removing stems, removing impurities, crushing, and removing grapes. Nuclear, add 100kg sugar to 1000kg bright red grapes. After 1 month of fermentation in the tank, the time to enter the alcohol aging stage after removing the slag is 6 months;

[0052] The temperature in the fermentation room is 15°C-25°C, and the temperature in the fermentation vessel is controlled at 10°C-20°C.

[0053] C, storage packaging,

[0054] When the weight content of alcohol exceeds 15%, add 2kg of sulfur dioxide to stop the fermentation. At this time, the alcohol content is 15%, and the sugar content is ≦4. After the ...

Embodiment 3

[0056] A. Mixed planting,

[0057] Mix the seedlings of Chinese Kushui rose with the imported American red grape varieties,

[0058] B. fermentation,

[0059] Ripe bright red grapes that have been scented with Kushui roses are plump and large in size, sweet, sour, free of mildew and rot, and are best picked in the middle stage and returned to the factory for sorting, that is, removing stems, removing impurities, crushing, and removing grapes. Nucleation, add 1000kg of fresh red grapes to 50kg of sugar, ferment in a tank for 1 month, take 400kg of fresh Kushui roses and crush them, add 20kg of sugar to ferment for 1 month, mix the fermented Kushui roses and red grapes and ferment for 7— 15 days. The mixed fermented rose and red grape grapes will enter the alcohol aging stage for 6 months after deslagging; the temperature in the fermentation room is 15°C-25°C, and the temperature in the fermentation container is controlled at 10°C-20°C.

[0060] C, storage packaging,

[0061...

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PUM

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Abstract

The invention discloses a method for preparing Kushui rose dry red wine, which comprises: intercropping seedlings of China Kushui rose which represents Asian rose fragrance and an imported American red grape variety which can adapt to the northwest district with high elevation, no pollution and big temperature difference between day and night; and after flowering and fruiting, fermenting the red grapes scented by the Kushui rose to obtain dry red wine. The method avoids disrupting the special fragrance and nutrients of rose like the conventional rose wine preparation method adopting a distillation process and also avoids disrupting the special natural fragrance of rose by blending rose and grape juice. Kushui rose contains rich aroma essential oil, tannin, selenium, leucine and over 200 kinds of active substances, and red grapes contain 25 kinds of nutritive elements, such as tannin and vitamin C; therefore, the Kushui rose dry red wine has remarkable effects of softening cardio-cerebral blood vessels of human bodies, activating blood flow, removing blood stasis, activating collaterals, restoring mental clarity and improving immunity.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of Kushui rose dry red wine. Background technique [0002] According to a large number of documents such as "Compendium Supplements", "Dictionary of Traditional Chinese Medicine", "Pharmacopoeia of the People's Republic of China", roses have the effects of regulating qi and relieving depression, promoting blood circulation and dispelling blood stasis, digesting food and strengthening the spleen, and nourishing the appearance. Rose can be used as medicine, which has the effects of promoting qi, promoting blood circulation and astringent. It can relieve women's irregular menstruation and dysmenorrhea. Modern science and technology have found that rose molecules are small, 70 times that of vegetables, fruits and milk, which is easy for the human body to absorb. [0003] Existing rose wine is made with the rose dew wine distilled from Chinese roses and the method of adding ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022
Inventor 王兴顺
Owner YONGDENG KUSHUI XINGSHUN ROSE
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