Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of rose aromatized wine

A fragrant wine and processing method technology, which is applied in the processing field of rose scented wine, can solve the problem of low added value of the product, and achieve the effects of full body, clear and transparent wine body, simple production process and operation

Inactive Publication Date: 2013-01-02
GANSU AGRI UNIV
View PDF2 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The rose planting and processing in Yongdeng Kushui, Gansu Province also has a certain scale in the whole industry, but due to the constraints of processing technology, its main products have simple technology and low added value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of rose aromatized wine
  • Processing method of rose aromatized wine
  • Processing method of rose aromatized wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 A method for processing rose scented wine, comprising the following steps:

[0035] ⑴Sort Merlot grape fruits, remove branches, leaves, stiff fruits, raw green fruits and other sundries, wash fully with water, wash away the attached sediment, impurities and residual pesticides, crush and press them, and then add 90mg sodium metabisulfite to make SO 2 50ppm to get grape must.

[0036] (2) Add bitter water roses with the calyx removed in 2.5% of the mass of the grape mash, mix and remove stems and crush to obtain grape juice.

[0037] (3) Add 25 mg of activated pectinase to 1 L of grape juice for impregnation, add 180 mg of activated yeast to 1 L of grape juice after 36 hours, and ferment at 22°C according to the conventional method; after 10 days, the main fermentation ends , separated self-flowing new wine, stored in a closed fermenter, the filling rate of the fermenter is 95%, and the post-fermentation is carried out without skin marc; after 60 days, ...

Embodiment 2

[0042] Example 2 A method for processing rose scented wine, comprising the following steps:

[0043] ⑴Sort Merlot grape fruits, remove branches, leaves, stiff fruits, raw green fruits and other sundries, wash fully with water, wash away the attached sediment, impurities and residual pesticides, crush and press them, and then add 180mg sodium metabisulfite to make it SO 2 100ppm to get grape must.

[0044] (2) Add bitter water roses with the calyx removed in 2.5% of the mass of the grape mash, mix and remove stems and crush to obtain grape juice.

[0045] (3) Add 25 mg of activated pectinase to 1 L of grape juice for impregnation. After 48 hours, add 200 mg of activated yeast to 1 L of grape juice, and ferment at 27°C according to a conventional method; 12 days later, the main fermentation At the end, the free-flowing new wine is stored in a closed fermenter with a filling rate of 95%, and post-fermentation is carried out without pomace; after 90 days, the post-fermenta...

Embodiment 3

[0050] Example 3 A method for processing rose scented wine, comprising the following steps:

[0051] ⑴Sort Merlot grape fruits, remove branches, leaves, stiff fruits, raw green fruits and other sundries, wash fully with water, wash away the attached sediment, impurities and residual pesticides, crush and press them, and then add 130mg sodium metabisulfite to make it SO 2 80ppm to get grape must.

[0052] (2) Add bitter water roses with the calyx removed in 2.5% of the mass of the grape mash, mix and remove stems and crush to obtain grape juice.

[0053] (3) Add 25 mg of activated pectinase to 1 L of grape juice for impregnation. After 40 hours, add 190 mg of activated yeast to 1 L of grape juice, and ferment at 25°C according to a conventional method; after 11 days, the main fermentation At the end, the free-flowing new wine is stored in closed fermenters with a filling rate of 95%, and post-fermentation is carried out without pomace; after 75 days, the post-fermentati...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a processing method of rose aromatized wine, which comprises the following steps: (1) grading Merlot grape fruit, sufficiently washing with water, crushing, squeezing, and adding sodium metabisulfite to obtain a grape mash; (2) adding Kushui roses, of which calyces are removed, into the grape mash, mixing, removing stems, and crushing to obtain a grape liquid; (3) adding activated pectinase into the grape liquid for impregnation for 36-48 hours, adding activated yeast, and fermenting at 22-27 DEG C by a conventional process; when the primary fermentation finishes after 10-12 days, separating new artesian wine, storing the wine in a closed fermentation tank, and carrying out secondary fermentation under the condition of not removing skin residues; when the secondary fermentation finishes after 60-90 days, removing wine legs, fully storing the wine in a tank for 2-3 months, adding chitosan and bentonite, and clarifying for 2.5 hours, thereby obtaining the clarified wine; and (4) filtering the clarified wine, adding sodium metabisulfite, sterilizing by a conventional process, and bottling. The invention has the advantages of simple production technique, low cost and low pollution.

Description

technical field [0001] The invention relates to a wine processing method, in particular to a rose scented wine processing method. Background technique [0002] Grape is one of the famous fruits in the world. In the world fruit production, its output and cultivated area have always been in the forefront. Grapes are a berry plant with high nutritional value and a wide range of uses. Wine is made from fresh grapes or grape juice through biological fermentation. In addition to being rich in nutrients, it also has an elegant fragrance. [0003] Gansu Province is located at the confluence of the Loess Plateau, Mongolian Plateau, and Qinghai-Tibet Plateau. It is deeply inland, has complex terrain, and arid climate. It has the characteristics of strong continental nature, abundant sunshine, and large temperature difference between day and night. The main producing area of ​​grapes in our province is located in the east of the Hexi Corridor. The grapes produced here are fully mature...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G1/02
Inventor 韩舜愈张波祝霞王婧盛文军李敏吴洪斌李素岳崔日宝翦祎张珍
Owner GANSU AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com