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Rose steeped wine and preparation method thereof

A production method and technology for roses, applied in the field of winemaking, can solve the problems of bitterness and astringency of rose wine, incomplete extraction of rose components, long soaking time, etc., and achieve the effects of mellow taste, broad market prospects, promotion value, and stable quality.

Inactive Publication Date: 2015-06-03
LUZHOU PINCHUANG TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional rose wine soaking technology mainly has the following problems: 1. The rose wine often has a certain bitter taste; 2. The extraction of rose components is not complete; 3. The soaking time is too long

Method used

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  • Rose steeped wine and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Remove the calyx from the dried rose flowers, crush them and pass through a 20-mesh sieve; soak the dried rose flowers with deodorized edible alcohol, control the material-to-liquid ratio 1:25, alcohol content 60% vol, soaking temperature 30°C, soaking time 7d, ultrasonic treatment during soaking 30min / d; after immersion, filter with a 0.8um filter membrane, adjust the alcohol content to 50% vol, then use activated carbon to remove the turbidity of the filtrate, and then filter with diatomaceous earth to obtain rose wine.

Embodiment 2

[0033] Remove the calyx from the dried rose flowers, crush them and pass through a 20-mesh sieve; soak the dried rose flowers with deodorized edible alcohol, control the material-liquid ratio 1:25, alcohol content 70% vol, soaking temperature 30°C, soaking time 7d, ultrasonic treatment during soaking 30min / d; after immersion, filter with a 0.8um filter membrane, adjust the alcohol content to 50% vol, then use activated carbon to remove the turbidity of the filtrate, and then filter with diatomaceous earth to obtain rose wine.

Embodiment 3

[0035] Remove the calyx from the dried rose flowers, crush them and pass through a 20-mesh sieve; soak the dried rose flowers in Xiaoqu Fen-flavor wine, control the material-to-liquid ratio 1:25, alcohol content 60% vol, soaking temperature 30°C, soaking time 7d, ultrasonic wave during soaking Treat for 30 min / d; filter with a 0.8um filter membrane after soaking, adjust the alcohol content to 50% vol, remove the turbidity of the filtrate with activated carbon, and filter with diatomaceous earth to obtain rose wine.

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Abstract

The invention belongs to the technical field of wine brewing, and in particular relates to rose steeped wine and a preparation method thereof. The preparation method comprises the following steps: a, pretreating, namely, by taking rose as a raw material, after the rose is dried, removing calyxes of dried rose, crushing, and screening the dried rose by using a 20 mesh sieve for later use; when the rose is fresh, removing calyxes of the fresh rose, and shearing the petals for later use; b, performing digestion, namely, soaking the raw material obtained in the step a by using base wine; and c, performing aftertreatment, namely, after soaking is completed, filtering by using a filtering membrane so as to obtain filtrate, adding water to adjust the alcohol content of the filtrate to be 30-50%vol, removing turbidity by using activated carbon, and finally filtering by using kieselguhr, thereby obtaining the rose steeped wine. By adopting the preparation method, a novel option is provided for preparation of rose steeped wine.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to rose wine and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, liquor products have begun to develop in the direction of low alcohol, high quality, nutrition, and functionalization. Especially domestic consumers are now paying more attention to drinking civilization and healthy drinking. Rose is the original product of my country, and is loved by people for its unique, sweet, comfortable and pleasant fragrance. Making wine with roses has a long history in my country. [0003] Studies have shown that roses have good antioxidant, antibacterial, anti-anxiety, increased metabolism, and blood circulation effects. Using roses as raw materials to make rose wine can not only make rose wine with harmonious floral aroma and wine aroma, charming bright purple red, comfortable and sweet taste, but also the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 沈才洪胡晓燕王松涛兰余黄张君
Owner LUZHOU PINCHUANG TECH CO LTD