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Rose-containing sparkling wine and preparation method thereof

A technology of rose and sparkling wine, which is applied in the field of alcoholic beverages. It can solve the problems of unused anthocyanins, not wide range of suitable people, and loss of beneficial ingredients, and achieve the effect of high fruit juice content, low sugar content and alcohol content, and sweet taste.

Inactive Publication Date: 2016-06-08
郑磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high alcohol content of rose impregnated wine, it is not suitable for a wide range of people, and although the aroma of roses is partially retained after impregnated and distilled, the beneficial components are still partially lost. The most important thing is that the anthocyanins with health care functions have not been used.

Method used

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  • Rose-containing sparkling wine and preparation method thereof
  • Rose-containing sparkling wine and preparation method thereof
  • Rose-containing sparkling wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0019] The mass percent of each component of sparkling rose wine is:

[0020] Water, white sugar 3-5%, rum 8.8%, apple juice 6-7%, imported white peach juice 0.2-0.5%, rose extract 1-3%, food flavor 0.02-0.06% and food additives (carbon dioxide 0.25 -0.45%, 0.03-0.15% citric acid, 0.02-0.1% malic acid, 0.03-0.05% sodium cyclamate and water).

[0021] The present invention uses two sour agents, citric acid and malic acid, in addition to imparting sour taste to drinks, it also has a certain antiseptic effect.

[0022] First, citric acid can increase the acidity of the drink, enhance the flavor, and give people a cool and refreshing feeling; second, it can adjust the sugar-acid ratio of the drink by controlling the dosage, so that the two flavors can reach an appropriate balance; third, it also has color protection, inhibition Bacteria and anti-corrosion effect, which is beneficial to the quality of the drink and prolongs the storage period. Citric acid can also form chelates w...

no. 2 example

[0027] The difference from the first embodiment is that the white peach juice is imported white peach juice, and the apple juice is concentrated apple juice.

no. 3 example

[0029] The difference from the first embodiment is that the mass percentage of each component of the food additive is: carbon dioxide 0.25-0.45%, citric acid 0.03-0.15%, malic acid 0.02-0.1%, sodium cyclamate 0.03-0.05% , sodium citrate <0.06%, potassium sorbate <0.04%, sodium benzoate <0.04%, brilliant blue <0.001%; ​​amaranth <0.002%.

[0030] Compared with the first embodiment, the food additive contains preservatives sodium citrate or / and potassium sorbate or / and sodium benzoate, and preservatives are mainly used to inhibit the reproduction of microorganisms in food, prevent spoilage caused by microorganisms, and prolong the shelf life of food additives.

[0031] Potassium sorbate is mainly used as a food preservative, which is an acidic preservative. It still has a good antiseptic effect in foods that are close to neutral (PH6.0-6.5). It can be used with organic acids to improve the antiseptic effect and can effectively inhibit mold. , the activity of yeast and aerobic b...

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Abstract

The invention discloses rose-containing sparkling wine. The rose-containing sparkling wine is prepared from white granulated sugar, rum, passion fruit juice, apple juice, edible essence, a food additive and water through mixing. The invention further discloses a preparation method of the rose-containing sparkling wine. Roses contain rich fragrant alcohol, aldehyde, fatty acid and phenol as well as oil and fat containing essence, and people can often eat rose products to nourish the liver, refresh the stomach, promote qi circulation, invigorate the circulation of blood, maintain beauty, keep young and keep refreshing; apples are sweet and contain rich nutrition; white peaches have the functions of promoting salivation, moistening the intestines, promoting blood circulation, removing food retention, promoting skin to be plump and caring skin; rum with cane molasses as a raw material tastes sweet and moist and is full of fragrance. The rose-containing sparkling wine is prepared from raw materials including the rose extracting solution, concentrated apple juice, white peach juice and rum, is reasonable in formula, has lower sugar content and alcoholic strength, has high juice content and rich nutrition, tastes palatable and is suitable for drinking for women and the old people.

Description

technical field [0001] The invention relates to wine drinks, in particular to rose sparkling wine and a preparation method thereof. Background technique [0002] Sparkling wine is a very popular wine in the international market. Since sparkling wine is saturated with a considerable amount of carbon dioxide gas, when the sparkling wine is drunk into the stomach, the carbon dioxide gas overflows from the wine and passes through the esophagus and oral cavity. Take it away, it brings a comfortable and refreshing feeling to people, and drinking it in hot weather also has the effect of cooling off. Sparkling wine is usually made by fermenting artificially cultivated berries, and different berries are brewed into different flavors of fruit sparkling wine. Compared with white wine and beer, fruit sparkling wine has higher nutritional value and better health benefits. Although fruit sparkling wine contains alcohol, its content is very low compared with liquor, beer and wine. It can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 李春峰李海燕孙丽慧
Owner 郑磊
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