Rose sparking wine and production method thereof

A production method, rose technology, applied in the production field of rose sparkling wine and rose sparkling wine, can solve problems such as high alcohol content, lower nutritional value of roses, and restriction of consumer groups

Active Publication Date: 2016-02-17
秦皇岛惠恩生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these methods exist 1, alcohol content is high, have limited consumption groups; 2, the utilization rate of water-soluble matter in roses is low, has reduced technical defects such as the nutritive value of roses

Method used

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  • Rose sparking wine and production method thereof
  • Rose sparking wine and production method thereof
  • Rose sparking wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] Embodiment 1: the production of rose sparkling wine

[0091] The implementation steps of this embodiment are as follows:

[0092] A. Rose screening

[0093] The pollen sac and calyx of the mature Dianhong rose are removed, and the red rose petals with good quality and color are selected; the water content of the fresh rose is determined to be 80% by weight by drying and weight loss method.

[0094] B. Leaching

[0095] Rose petals in kilograms: sterile water in kilograms: food-grade citric acid in grams: potassium metabisulfite in milligrams The mass ratio is 1:1.0:38:55, the rose petals, sterile Water, food-grade citric acid and potassium metabisulfite were mixed evenly, and then placed in a light-proof airtight container sold by Langfang Aosen Steel Aluminum Container Co., Ltd. under the trade name of stainless steel extraction tank, and extracted at a temperature of 30 ° C for 8.5 hours; Then, according to the 35 mg pectinase per liter of the extraction mixture, t...

Embodiment 2

[0104] Embodiment 2: the production of rose sparkling wine

[0105] The implementation steps of this embodiment are as follows:

[0106] A. Rose screening

[0107] The pollen sacs and calyxes of mature Dianhong roses are removed, and red rose petals with good quality and color are selected; the water content of the fresh roses is determined to be 82% by weight by drying and weight loss method.

[0108] B. Leaching

[0109] Rose petals in kilograms: sterile water in kilograms: food-grade citric acid in grams: potassium metabisulfite in milligrams The mass ratio is 1:1.0:38:55, the rose petals, sterile Water, food-grade citric acid and potassium metabisulfite were mixed evenly, and then placed in a light-proof airtight container sold by Langfang Aosen Steel Aluminum Container Co., Ltd. under the trade name of stainless steel extraction tank, and extracted at a temperature of 35 ° C for 8.0 hours; Next, according to 20 mg of pectinase per liter of the extraction mixture, the p...

Embodiment 3

[0118] Embodiment 3: the production of rose sparkling wine

[0119] The implementation steps of this embodiment are as follows:

[0120] A. Rose screening

[0121] The pollen sac and calyx of the mature Dianhong rose are removed, and the red rose petals with good quality and color are selected; the water content of the fresh rose is determined to be 85% by weight by drying and weight loss method.

[0122] B. Leaching

[0123] Rose petals in kilograms: sterile water in kilograms: food-grade citric acid in grams: potassium metabisulfite in milligrams The mass ratio is 1:1.0:38:55, the rose petals, sterile Water, food-grade citric acid and potassium metabisulfite are mixed evenly, and then placed in a light-proof airtight container sold by Langfang Aosen Steel Aluminum Container Co., Ltd. under the trade name of stainless steel extraction tank, and extracted at a temperature of 40 ° C for 7.5 hours; Next, according to 50 mg of pectinase per liter of the extraction mixture, the...

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PUM

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Abstract

The invention relates to rose sparkling wine and a production method thereof. The production method including the steps of rose screening, extraction, fermentation and the like. Compared with clam rose wine obtained through extraction and distillation of traditional strong wine, the rose sparkling wine obtained through the method is bright and shining in color, rose fragrance is rich, a whole oral cavity can be full of rose fragrance, the rose sparking wine is sweet but not greasy, fine bubbles are generated, the alcohol content is low, the bitter feeling of roses is reduced, and the rose sparking wine is wide in range of suitable crowds and is particularly preferred by females.

Description

【Technical field】 [0001] The invention belongs to the technical field of beverage wine production. More specifically, the present invention relates to a rose sparkling wine, and also relates to a production method of the rose sparkling wine. 【Background technique】 [0002] Rose (Rosarugosa), belonging to the order Rosaceae, is a deciduous shrub of the family Rosaceae, with many needles on the branches, odd-numbered pinnate compound leaves, 5-9 leaflets, oval, with side thorns. The petals are obovate, double to semi-double, the fruit period is August-September, oblate, and the rose is native to China. [0003] Ripe fresh rose fruit contains a large amount of vitamins A, B, and C, as well as more than ten kinds of amino acids, soluble sugars, and alkaloids. Among them, vitamin C is the most abundant. Each 100g rose fruit contains more than 2000 mg of vitamin C. King". Fresh rose fruit also contains protein, fat, carbohydrate, calcium, phosphorus, potassium, iron, magnesium,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 徐晓玉武志鹏刘静王旭徐志文
Owner 秦皇岛惠恩生物技术有限公司
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