Fermented Kushui rose wine

A bitter water rose, fermented technology, applied in the preparation of alcoholic beverages, microorganisms, biochemical equipment and methods, etc., can solve the problems of unattended research and development, insufficient depth, etc., and achieve the improvement of abdominal pain during menstruation and the coordination of wine fragrance , the effect of low alcohol content

Inactive Publication Date: 2013-01-02
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, although there has been some research on Kushui rose at home and abroad, the depth is insufficient. At present, no one has paid attention to the research and development of fermented wine using Kushui rose as raw material.

Method used

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  • Fermented Kushui rose wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 A fermented Kushui rose wine, the wine refers to first beating Kushui roses and distilled water at a mass ratio (g / g) of 1:18 to obtain rose pulp; then adding 3.0 g of DL-malic acid for acidity Adjust and control the pH value to 3.2; then add 140 mg of sodium metabisulfite to make the SO in the rose pulp 2 The content is 70 mg / L; then in 1 L of rose syrup, add 100g of white sugar to adjust the sugar content according to the amount of 1° alcohol fermented per 17g of white sugar; finally add 0.02g of pectinase, yeast nutrient (potassium phosphate 0.5g, magnesium chloride 0.35 g), impregnated for 48h. After immersion, take 1 / 40~1 / 10 of the immersion solution, add 0.2g to 1 L of rose syrup to calculate the amount of active dry yeast for red wine wine, activate it at a constant temperature of 29°C for 30 minutes, pour it into the rose syrup Stir evenly in a fermenter, and ferment at a constant temperature of 24°C to obtain fermented bitter water rose wine (sug...

Embodiment 2

[0030] Example 2 A fermented Kushui rose wine, the wine refers to first beating Kushui roses and distilled water at a mass ratio (g / g) of 1:26 to obtain rose pulp; then adding 3.0 g of DL-malic acid for acidity Adjust and control the pH value to 3.2; then add 160 mg of sodium metabisulfite to make the SO in the rose pulp 2 The content is 80 mg / L; then in 1 L of rose syrup, add 120g of white sugar to adjust the sugar content according to the amount of 1° alcohol fermented per 17g of white sugar; finally add 0.02g of pectinase, yeast nutrient (potassium phosphate 0.6g, magnesium chloride 0.45 g), impregnated for 60h. After soaking, take 1 / 40~1 / 10 of the soaking liquid, add 0.2g to 1 L of rose syrup to calculate the amount of red wine active dry yeast, activate it at a constant temperature of 28°C for 30 minutes, pour it into the rose syrup Stir evenly in a fermenter, and ferment at a constant temperature of 27°C to obtain fermented Kushui rose wine (sugar content ≤ 4g / L at ...

Embodiment 3

[0031] Example 3 A fermented Kushui rose wine, the wine refers to first beating Kushui roses and distilled water at a mass ratio (g / g) of 1:20 to obtain rose pulp; then adding 2.5 g of DL-malic acid for acidity Adjust and control the pH value to 3.4; then add 150 mg of sodium metabisulfite to make the SO in the rose pulp 2The content is 75 mg / L; then in 1 L of rose syrup, add 140g of white sugar to adjust the sugar content according to the amount of 1° alcohol fermented per 17g of white sugar; finally add 0.02g of pectinase, yeast nutrient (potassium phosphate 0.62g, magnesium chloride 0.43 g), impregnated for 72h. After immersion, take 1 / 40~1 / 10 of the immersion liquid, add 0.2g to 1 L of rose syrup to calculate the amount of red wine active dry yeast, activate it at 30°C for 30 minutes, pour it into the rose syrup Stir evenly in a fermenter, and ferment at a constant temperature of 26°C to obtain fermented Kushui rose wine (sugar content ≤ 4g / L at this time). Filter th...

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Abstract

The invention relates to a fermented Kushui rose wine. The preparation method of the fermented Kushui rose wine comprises the following steps: pulping Kushui roses in distilled water to obtain rose pulp; enabling the rose pulp to be sequentially subjected to acidity regulation, sodium metabisulfite sterilization, sugar content regulation, ingredient regulation (addition of yeast nutrients) and enzymolysis impregnation, and then adding Hongjianiang wine yeast to perform fermentation so as to obtain a fermented Kushui rose wine; aging and clarifying the fermented Kushui rose wine to obtain a clarified rose wine; filtering the clarified rose wine, regulating the sugar content to 45-60 g/L, and then adding sodium metabisulfite until the SO2 content is 10-15 mg/L; and finally, sterilizing according to the conventional method, and filling into a bottle to obtain the low-alcohol fermented Kushui rose wine of which the alcohol content is 5-9%(v/v). The fermented Kushui rose wine contains abundant nutrients, is rich in volatile aromatic components, has the effects of regulating the flow of qi, relieving the depressed liver, promoting blood circulation, dissipating blood stasis, regulating menstruation, alleviating pain, protecting against free radicals and resisting aging, and can remove fatigue and promote wound healing.

Description

technical field [0001] The invention relates to a fermented fruit wine, in particular to a fermented bitter rose wine. Background technique [0002] In traditional rose wine processing, roses are only used as an auxiliary material for liquor extraction and distillation to produce high-alcohol wine. Due to the high alcohol content of such products, the consumer groups are subject to certain restrictions. With the development of the economy, flower beverages have quietly emerged, which are rich in nutrition, pleasant aroma and have certain health effects, so they have attracted market attention, and market research shows that consumers are beginning to favor low-alcohol health-care fruit wines, which further promotes low-alcohol beverages. Fermented flower wine has gradually entered the big stage of the consumer market. [0003] Among many flower raw materials, rose has attracted much attention. Rose is a perennial evergreen or deciduous shrub of the genus Rosa in the Rosace...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 蒋玉梅毕阳李霁昕于倩
Owner GANSU AGRI UNIV
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