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Wild rose wine and preparing method thereof

A rose wine and rose flower technology, applied in the field of fermented wine, can solve problems such as thin taste, poor taste, unstable flower wine color, etc., and achieve the effects of enhancing antioxidant capacity, improving taste, and extending shelf life

Inactive Publication Date: 2016-08-03
DAILING FORESTRY RES INST OF HEILONGJIANG PROVINCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the technical problems of flower wine such as unstable color, poor taste and thin mouthfeel, and provides a fermented wild rose wine with good color, fragrance, mellow taste and rich nutrition and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0024] Example 1 A fermented wild rose wine, the weight ratio of each raw material is: 35 parts of wild rose flower petals, 100 parts of blueberry fruit, and 1000 parts of purified water. The preparation method comprises the steps of crushing the blueberries, mixing them with pure water to make an extraction solution, heating the extraction solution to 60°C, adding wild roses for extraction, and the extraction time is 3 hours. Add 120g of white granulated sugar to the liter of the extract to adjust the sugar content, and add 100mg of SO to each liter of the extract when the temperature drops below 28°C 2 , prepared into fermented wild rose wine, 0.2g / L of activated fruit wine yeast was added to ferment after 12 hours, the temperature was controlled at 18°C, and when the residual sugar dropped below 4g / L, the juice residue was separated to obtain fermented wild rose wine Rose new wine, aging for 3 months below 20°C to obtain wild rose original wine, blend the original wine acco...

example 2

[0025] Example 2 A fermented wild rose wine, the weight ratio of each raw material is: 50 parts of wild rose flower petals, 500 parts of blueberry fruit, and 500 parts of purified water. The preparation method comprises the steps of crushing the blueberries, mixing them with pure water to prepare an extraction solution, heating the extraction solution to 70°C, adding wild roses for extraction, and the extraction time is 2 hours. Add 255g of white granulated sugar to the liter of the extract to adjust the sugar content, and add 30mg of SO to each liter of the extract when the temperature drops below 28°C 2 , to prepare wild rose wine fermentation broth, add activated fruit wine yeast 1g / L for fermentation after 12 hours, control the temperature at 25°C, and separate the juice residue when the residual sugar drops below 4g / L to obtain fermented wild rose wine Huaxin wine, aged below 20°C for 6 months, to obtain wild rose wine, and blend the original wine with wild rose dry wine,...

example 3

[0026] Example 3 A kind of fermented wild rose wine, the weight ratio of each raw material is: 150 parts of wild rose flower petals, 200 parts of blue indigo fruit, 200 parts of blueberry fruit, 1000 parts of purified water. The preparation method includes the following steps: crushing the blue indigo fruit and the blueberry fruit, mixing them with pure water to make an extraction solution, heating the extraction solution to 80°C, adding wild roses for extraction, the extraction time is 1 hour, and the extraction is completed Immediately add 205g of white granulated sugar per liter of extract to adjust the sugar content, and add 50mg of SO per liter of extract when the temperature drops below 28°C 2 , prepared into fermented wild rose wine, 0.8g / L of activated fruit wine yeast was added to ferment after 12 hours, the temperature was controlled at 28°C, and when the residual sugar dropped below 4g / L, the juice residue was separated to obtain fermented wild rose wine Rose new wi...

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Abstract

The invention relates to a fermented wild rose wine and a preparing method thereof. The wild rose wine mainly comprises wild rose petals, small berries and purified water. The preparing method includes the followings steps that the small berries are smashed, the smashed small berries and the purified water are mixed to prepare extracting liquid, wild roses are added into the extracting liquid to be extracted, the sugar degree is adjusted with white granulated sugar after extracting is over, SO2 is added, fermentation liquid is prepared, activated fruit wine yeast is added after 12 hours to be fermented, new wine is obtained in the mode that juice and dregs are separated after fermentation is over, aging and clarifying are carried out, and raw wild rose wine is obtained; according to product design or the standard, the raw wine is mixed, bottling and sterilizing are carried out with the conventional filling and sterilizing method, and the finished product wine is obtained. According to the fermented wild rose wine and the preparing method thereof, the problems that flower wine is instable in color and is not matched with wine-making raw materials in color, and the taste is poor are solved, and the made wild rose wine is bright and lifelike in color, mild in fragrance, mellow in taste and rich in nutrient, and has the effects of maintaining beauty and keeping youth.

Description

technical field [0001] The invention relates to a fermented flower wine, in particular to a fermented wine with small berries and wild flowers as raw materials. Background technique [0002] Traditionally, wild rose wine is fermented and distilled with wild roses and grains to produce high-grade liquor, or extracted with liquor and alcohol to make a blended wine, but the alcohol is too high, the range of suitable people is small, and the aroma and nutritional components The loss is large, and the color of the extraction is browned. At present, wild roses are also used to produce aromatized wines in the market, and wild roses are used as auxiliary materials only for flavoring. [0003] In recent years, flower fermented wine has become a hot spot in development, mainly concentrated on sweet-scented osmanthus and roses, but the existing rose wine has the following problems. Browning, thin mouthfeel. [0004] Wild rose described in the present invention, in " Heilongjiang tre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/025
Inventor 万道印商永亮李琳姜伟阳李勇
Owner DAILING FORESTRY RES INST OF HEILONGJIANG PROVINCE
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