Fresh rose wine making method
A technology for flower wine and roses, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of low safe edible, reduced nutritional value of finished wine, complicated processes, etc., and achieve the brewing process. Simple, increased nutritional value, and the effect of shortening fermentation time
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Embodiment 1
[0020] (1) Add 100kg of honey and 0.01kg of fresh red roses to the fermentation tank, and mix well;
[0021] (2) Add 200kg of drinking water to the mixed brewing raw materials, then add 0.1kg of alcoholic active dry yeast, control the ambient temperature at 15°C, mix and ferment for 7 days, discharge carbon dioxide in the first 4 days of the fermentation period, and seal it on the 5th day cover fermentation;
[0022] (3) After the fermentation is completed, the fermented mash is transferred to a stainless steel pot, heated to 55°C for pasteurization for 30 minutes, then transferred to a stainless steel tank to seal, and naturally cooled and clarified for more than 7 days;
[0023] (4) Extract the supernatant, and the remaining sediment will be precipitated after coarse filtration, and then the supernatant will be extracted. The slag and impurities will be treated as waste, and the extracted supernatant will be added with 40mg / L SO 2 To prevent over-fermentation, adjust physic...
Embodiment 2
[0026] (1) Add 100kg of honey and 5kg of fresh red roses to the fermentation tank, and mix well;
[0027] (2) Add 200kg of drinking water to the mixed brewing raw materials, then add 0.1kg of alcoholic active dry yeast, control the ambient temperature at 15°C, mix and ferment for 7 days, discharge carbon dioxide in the first 4 days of the fermentation period, and seal it on the 5th day cover fermentation;
[0028] (3) After the fermentation is completed, the fermented mash is transferred to a stainless steel pot, heated to 55°C for pasteurization for 30 minutes, then transferred to a stainless steel tank to seal, and naturally cooled and clarified for more than 7 days;
[0029] (4) Extract the supernatant, and the remaining sediment will be precipitated after coarse filtration, and then the supernatant will be extracted. The slag and impurities will be treated as waste, and the extracted supernatant will be added with 40mg / L SO 2 To prevent over-fermentation, adjust physical ...
Embodiment 3
[0032] (1) Add 100kg of honey and 10kg of fresh red roses to the fermentation tank, and mix well;
[0033] (2) Add 250kg of drinking water to the mixed brewing raw materials, then add 0.2kg of alcoholic active dry yeast, control the ambient temperature at 20°C, mix and ferment for 9 days, discharge carbon dioxide in the first 4 days of the fermentation period, and seal it on the 5th day cover fermentation;
[0034] (3) After the fermentation is completed, the fermented mash is transferred to a stainless steel pot, heated to 60°C for pasteurization for 35 minutes, then transferred to a stainless steel tank to seal, and naturally cooled and clarified for more than 7 days;
[0035] (4) Extract the supernatant, and the remaining sediment will be precipitated after coarse filtration, and then the supernatant will be extracted, and the slag and impurities will be treated as waste, and 50mg / L of SO2 will be added to the extracted supernatant 2 To prevent over-fermentation, adjust ph...
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