Roselle wine

Abstract

The invention provides a roselle wine. According to the invention, a fresh roselle crop is used as a raw material and a proper amount of white sugar and yeast are added as needed. Specifically, the roselle wine comprises, by weight, 50 kg of fresh roselle fruit, 10 kg of white sugar and 0.1 kg of yeast. A making method for the roselle wine comprises the following steps: 1, cleaning the fresh roselle fruit, then crushing the fresh roselle fruit, putting the crushed fresh roselle fruit into a tank, adding white sugar and yeast according to the above-mentioned ratio, then carrying out uniform mixing under stirring and then sealing the tank; 2, carrying out storage fermentation at a proper room temperature of 10 to 25 DEG C, wherein stirring is carried out once each day in the former ten days and a fermentation period is 25 d; and 5, subjecting the fermented roselle mixture to distillation so as to obtain the wine.

Description

technical field

[0001] The invention relates to the field of steamed wine, in particular to roselle wine. Background technique

[0002] Roselle, also known as roselle, roselle, mountain eggplant, etc., is an annual herb of Malvaceae Hibiscus, widely distributed in tropical and subtropical regions, native to West Africa and India, and currently in Zhangpu, Fujian, Guangdong, China It is cultivated in Guangxi, Yunnan, Taiwan and other places. The roselle plant is 1.5-2 meters high, the stem is lavender, erect, and the trunk is multi-branched. Alternate leaves. Flowers open in summer and autumn, long flowering period, calyx cup-shaped, purple-red, about 1 cm in diameter; corolla yellow, capsule ovoid, about 1.5 cm in diameter. During the flowering season, red, green, and yellow alternate with each other, which is very beautiful and has the reputation of "plant ruby". Roselle has the effects of clearing heat and relieving summer heat, nourishing skin, eliminating spots, and ...