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Chardonnay rosa stertata wine

A bitter water rose and bitter water technology, applied in the field of flower wine, can solve the problems that no one pays attention to the research and development of flower wine, and achieve the effect of maintaining normal physiological functions, rich skin, and promoting digestion

Inactive Publication Date: 2013-12-25
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 flower-flavored wines at home and abroad, no one has paid attention to the research and development of flower wines using Chardonnay and bitter rose as raw materials.

Method used

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  • Chardonnay rosa stertata wine
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  • Chardonnay rosa stertata wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 A kind of Chardonnay bitter water rose wine, which refers to firstly adding 100g of Chardonnay grape must and the bitter water rose flower from the calyx part to each liter of grape must, and then adding 1L of Chardonnay grape must to the activated wine. 200 mg of yeast and 20 mg of pectinase, under the condition of 22 ℃ for 10 days of alcoholic fermentation according to the conventional method, after the end of the main fermentation, the new wine separated by gravity (filtered by gauze) is stored in an airtight fermenter. The filling rate is 95%. After 35 days of post-fermentation without skin dregs, the post-fermentation is completed, the wine legs are removed and the wine is stored in full tanks for 6 months. Chitosan 75mg / L is added to clarify at 25°C for 60 hours to obtain clarification. Chardonnay Bitter Rose Wine after clarification; the clarified Chardonnay Bitter Rose Wine was filtered through an ultrafiltration membrane, and 40 mg of sodium metabis...

Embodiment 2

[0027] Example 2 A kind of Chardonnay bitter rose wine, which refers to firstly adding 120g of Chardonnay grape must and the bitter water rose flower from the calyx part to each liter of grape must, and then adding 1L of Chardonnay grape must to the activated wine. Yeast 300mg and pectinase 30mg, carry out alcoholic fermentation according to the conventional method at 27°C for 5 days, after the main fermentation is over, the new wine separated by gravity (filtered by gauze) is stored in a closed fermenter, and the filling of the fermenter is The rate is 95%. After 27 days of post-fermentation without skin dregs, the post-fermentation is completed, the wine is removed and the wine is stored in full tanks for 12 months. Chitosan 85mg / L is added to clarify at 30°C for 48 hours, and the clarified Chardonnay bitters rose wine; the clarified Chardonnay bitters rose wine is filtered by ultrafiltration membrane, and 80 mg of sodium metabisulfite is added to 1L of Chardonnay bitters...

Embodiment 3

[0028] Example 3 A kind of Chardonnay bitter water rose wine, this wine refers to firstly adding 135g of Chardonnay grape must and the bitter water rose flower of removing the calyx part by adding 135g per liter of grape must, and then adding 1L of Chardonnay grape must in turn after activation Yeast 250mg and pectinase 25mg, carry out alcoholic fermentation at 25°C according to the conventional method for 7 days, after the main fermentation is completed, the new wine separated by gravity (filtered by gauze) is stored in a closed fermenter, and the filling of the fermenter is The rate is 95%. After 30 days of post-fermentation without skin dregs, the post-fermentation is completed, the wine is removed and the wine is stored in full tanks for 9 months. Chitosan 80mg / L is added to clarify at 28°C for 54h, and the clarified Chardonnay bitters rose wine; the clarified Chardonnay bitters rose wine is filtered by ultrafiltration membrane, and 60 mg of sodium metabisulfite is adde...

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Abstract

The invention relates to a Chardonnay rosa stertata wine. The wine is prepared by the steps of firstly mixing Chardonnay grape mash and rosa stertata flower, adding activated yeast and pectase, performing alcoholic fermentation according to a routine method; after 4-10 days, finishing a main fermentation, separating gravity-flow fresh grape wine, storing the fresh grape wine in a fermentation tank, performing post-fermentation under a skin- and pomace-free condition; after 25-35 days, finishing the post-fermentation, removing wine sediments, canful-storing the wine for 6-12 months, adding chitosan in the wine, clarifying to obtain clarified Chardonnay rosa stertata wine; filtering the clarified Chardonnay rosa stertata wine with an ultrafiltration membrane, adding sodium metabisulfite to filtered Chardonnay rosa stertata wine to make the content of SO2 20-40 mg / L; and finally sterilizing according to a common method and packaging the sterilized wine. The Chardonnay rosa stertata wine can reduce bad cholesterol in blood, promote digestion, prevent arteriosclerosis and blood platelet condensation, protect and maintain normal physiological function of a cardiocerebral vascular system, can play a role of protecting hearts and preventing stokes, and has a function of maintaining beauty and keeping young.

Description

technical field [0001] The invention relates to a flower wine, in particular to a Chardonnay bitter water rose wine. Background technique [0002] Market research shows that consumers are beginning to favor low-fermentation fruit wine with health care functions. White wine, as an international smooth alcoholic beverage, is loved by some consumers because of its refreshing style, strong fruit aroma and rich nutrition. However, although white wine has a strong fruity aroma, it lacks floral aroma and has low polyphenol content. Therefore, the quality of floral aroma and health care function can be greatly improved by adding aroma to flowers, which further promotes the demand and market share of flower wine in the market. Gradually increase. [0003] Among the raw materials of white wine, Chardonnay is the most popular wine grape in the world. The wine made from it is light yellow, clear and transparent, with pleasant fruity aroma, mellow and smooth mouth, proper acidity, good ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/02
Inventor 蒋玉梅李霁昕毕阳于倩
Owner GANSU AGRI UNIV
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