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

Inactive Publication Date: 2015-08-26
陈飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rose belongs to the lotus leaf shrub of Rosaceae. It is warm in nature and sweet in taste. It has the effects of soothing the liver and relieving stagnation, reducing fat and losing weight, nourishing blood and nourishing qi, and nourishing the appearance. Roses are rich in vitamin C, vitamin P, glucose, xylose, sucrose, Citric acid and malic acid also contain a small amount of carotene, amino acids, multivitamins and trace elements, as well as aroma substances such as citronellol. Most of them use rice, glutinous rice, sorghum, etc. as raw materials. Not only the process is complicated, but also quite time-consuming. Most of the conventional production processes use dried roses for brewing, but during the drying process of dried roses, trace elements, vitamins, active ingredients, etc. The substances will also be greatly reduced, and the nutritional value of the finished wine will be greatly reduced. At the same time, the aromatic substances will be lost naturally, so the aromatic substances of dried flowers are 40-60% lower than those of fresh flowers, and the unique fragrance of roses is greatly reduced. The quality and taste of the brewed rose wine are unsatisfactory, and the aroma of the finished wine can only be increased by adding food flavors, but the taste is not good, and the safety of eating is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention relates to a wine making method, in particular to a fresh rose wine making method which comprises the following steps: taking honey and fresh roses as raw materials for making of fresh rose wine; adding drinking water and alcohol active dry yeast for mixed fermentation; carrying out pasteurization and sealing; finally carrying out refining to obtain finished wine, namely the fresh rose wine. The honey is taken as one raw material for making of the fresh rose wine, so that the making process is simple, and the finished wine is more nutritional, healthier and better in taste; the fresh roses are used with the honey cooperatively, so that not only can the aroma of the fresh rose wine be greatly improved and most nutritional ingredients be retained, but also the problem that food flavor additives are used for blending of the conventional finished wine in the market can be solved to ensure safety and health; moreover, red roses or mulberries are used for making of the fresh rose wine, so that the problem that the conventional finished wine in the market is obtained through blending with food coloring additives can be solved, and the fresh rose wine is bright red in color, natural, safe and healthy.

Description

Technical field [0001] The present invention involves a method of brewing of wine, which specializes in the brewing method of a rose flower wine. Background technique [0002] Rose belongs to the rosette family ruffled shrub, which has a warm and sweet taste, has the effects of relieving liver relief, reducing liposuction and weight loss, nourishing blood and nourishing qi, nourishing the face. Roses are rich in vitamin C, vitamin P, glucose, wood sugar, sucrose, sucrose, and sucrose.Citric acid, glyphosate, also contains a small amount of carotene, amino acids, and a variety of vitamins and trace elements, as well as fragrance substances such as lemongrassol.Most of them use rice, glutinous rice, sorghum, etc. as raw materials, which are not only complicated, but also very time -consuming. Most of the conventional production processes are made of dried roses, but dried roses during drying, trace elements, vitamins, activity during drying processMaterials will also be reduced in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02A61K35/644A61K36/605A61K36/738A61K2300/00
Inventor 陈飞
Owner 陈飞
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