Preparation method of rose honey wine

Abstract

The invention relates to a preparation method of wine, and in particular to a preparation method of rose honey wine. The raw materials for preparation comprise honey fermented wine and fresh rose flowers, wherein the alcohol content is adjusted, and the raw materials are uniformly stirred, heated, sterilized, sealed and refined to obtain the finished rose honey wine. According to the preparation method, the honey fermented wine is used as the raw material, so that the preparation process is simple, the taste is better, the finished rose honey wine is more nutritious and healthy, and is prepared by being matched with the fresh rose flowers so as to solve the problem that the finished wine is blended with additives and flavoring essence; red rose flowers or mulberry fruits are used as the raw material, so that the nutritional value is higher, the finished wine has bright red color, the wine body is clear and transparent, the problems that the finished wine prepared from rose flowers in other colors is poor in color and the colorant blending is unhealthy are solved, the used varieties of roses are expanded, and the rose honey wine excellent in color, aroma and taste can be obtained without selecting rose with specific color.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing rose honey wine. Background technique [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. The aroma is strong and pleasant, so there are many ways to add rose essence to prepare rose wine. But its mouthfeel is not good, and fragrance is miscellaneous, uncoordinated even has peculiar smell, and what is important is that the nutritional labeling of rose is not contained in the finished wine at all, unhealthy, low in nutritiona...

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. The aroma is strong and pleasant, so there are many ways to add rose essence to prepare rose wine. But its mouthfeel is not good, and fragrance is miscellaneous, uncoordinated even has peculiar smell, and what is important is that the nutritional labeling of rose is not contained in the finished wine at all, unhealthy, low in nutritional value, safe edible property is lower at the same time, but if use rose dried flower to prepare, Before the preparation, it must go through several processes, such as heating soaking, alcohol soaking, etc. to extract the active ingredients and aromatic substances in the dried flowers before they can be used. The process is complicated and cumbersome. On the other hand, during the drying process of dried roses, most of the nutrients It has been lost, the active substances of roses are less retained, and the unique fragrance of roses is also greatly reduced, resulting in the quality and taste of the final prepared rose wine. low food safety