Preparation method of Rosa laevigata fruit brandywine

A technology of brandy and production methods, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of long fermentation period, low alcohol content of products, disharmony, etc., and shorten the fermentation period , Increase the alcohol content, the effect of natural color

Inactive Publication Date: 2013-08-14
GUIZHOU INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome defects such as long fermentation period, low alcohol content of the product, loss and disharmony of the characteristic natural aroma of Rosa chinensis fruit wine in the production process of the existing Rosa chinensis fruit wine, and the characteristic flavor of the product is not outstanding, etc., to provide a A method for making rosa japonica brandy, which preserves the unique flavor substances of japonica japonica as much as possible, increases the alcohol content, and shortens the fermentation cycle. The fermented brandy wine has natural color, pleasing to the eye, clarity, luster, mellow and refreshing taste, and harmonious flavor , with the unique flavor of golden cherry

Method used

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Examples

Experimental program
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Embodiment 1

[0019] (1) Selection of Rosa japonica: Harvest when the fruit matures and turns red from October to November, and remove rotten fruit, fruit with diseases and insect pests.

[0020] (2) Freezing and juicing: Place the selected and cleaned rosa chinensis in the refrigerator for 12-18 days, thaw at room temperature or cold water, crush and extract the juice with a juicer, and filter the juice for later use;

[0021] (3) Enzymatic impregnation: Pour Rosa japonica juice into a small temperature-controlled impregnation tank, add 50-70 mg / L of activated EX pectinase, stir evenly, and impregnate at 18-22°C for 15-20 h;

[0022] (4) Activation of strains: Active Torula dell's yeast ( Torulaspora debrueckii ) to white sugar at a ratio of 1:1, activated with warm water containing 10 times the amount of sucrose (white sugar) and 5% at 35-38°C for 30 minutes;

[0023] (5) Sterilization: Microwaves with a frequency of 2450MHz are used to sterilize at a temperature of 15-20°C for 2-3 min...

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PUM

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Abstract

The invention discloses a preparation method of Rosa laevigata fruit brandywine, and the method comprises the steps of freezing and juicing, performing hydrolysis and impregnation, performing strain activation, sterilizing, regulating components, fermenting, distilling, aging, filtering, bottling and the like. Compared with the prior art, the unique flavor substances of the Rosa laevigata fruit of the brandywine provided by the invention are kept as many as possible, the alcohol degree is increased, and the fermentation period is shortened; and the fermented brandywine is natural, eyepleasing, clear, glossy in the colour and luster, and mellow and refreshing, and has harmonious flavor and unique flavor of the Rosa laevigata fruit.

Description

technical field [0001] The invention relates to the technical field of brandy production, in particular to a production method of rosa japonica brandy. Background technique [0002] Golden Sakura ( Rosa laevigata Michx.) is the mature fruit of Rosaceae plant Rosaceae, also known as bee sugar pot, betel nut, golden pot bottle and so on. Rosa japonica is an evergreen vine shrub, glabrous; branchlets are densely thorny except for hooked prickles. Leaflets 3, a few 5, elliptic-ovate or lanceolate-ovate, 2-7cm long, 1.5-4.5cm wide, with fine serrations on the margin, glabrous on both sides, fine spines on the back along the midrib; petioles and rachis with small Prickles or fine spines; stipules linear, separated from petioles, caducous. Flowers solitary at the top of side branches, white, 5-9cm in diameter; stalks and calyx tubes are densely thorny. Rose hips are nearly spherical or obovate, 2 to 4 cm long, with thin spines, and long and outwardly inverted persistent sepals...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/645C12H6/02
Inventor 贺红早孙超任春光向准王莹
Owner GUIZHOU INST OF BIOLOGY
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