Fermented rose liquor making process

A technology for making rose wine, which is applied in the field of rose wine technology, can solve the problems of loss of beneficial ingredients, high alcohol content, unused anthocyanins, etc., and achieve the effect of retaining beneficial ingredients and easy control of alcohol content

Inactive Publication Date: 2016-11-09
苏州苏东庭生物科技有限公司
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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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Embodiment Construction

[0011] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0012] Embodiments of the invention include:

[0013] A process for making fermented rose wine, comprising the following steps:

[0014] In the first step, in the raw material processing, the roses are sorted, destemmed, washed, and beaten with distilled water at a mass ratio of 1:18 to obtain rose pulp;

[0015] The second step is to adjust the acidity, add 2g of DL-malic acid to each liter of rose syrup, and control the pH value to 3.3;

[0016] The third step is initial sterilization, adding 150 mg of sodium metabisulfite to every liter of rose pulp to make the SO in rose pulp 2 The content is 80mg / L;

[0017] The fourth step is to adjust the sugar content. For each liter of rose syrup, ad...

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PUM

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Abstract

The invention discloses a fermented rose liquor making process. Rose flowers are sorted, subjected to peduncle removal and washed to obtain flower pulp; the acidity is adjusted, primary sterilization is carried out, the sugar degree is adjusted, enzymolysis and dipping are carried out, and yeast nutrients are added; primary fermentation, ageing, purifying, ultrafiltration and sterilization are carried out to obtain the finished product. In this way, fermentation fragrance and ageing fragrance are increased while the fragrance of raw materials is reserved, beneficial ingredients are reserved, and the alcoholic strength is easy to control.

Description

technical field [0001] The invention relates to the technical field of rose wine, in particular to a production process of fermented rose wine. Background technique [0002] Among many flower raw materials, rose has attracted much attention. Rose is a perennial evergreen or deciduous shrub of the genus Rosa in the Rosaceae family. It is collectively referred to as Rose in the West, and there are different references and distinctions in Chinese such as Rose, Rose, Mohong and Rose. Rose is sweet, slightly bitter, and warm in nature. It has the functions of soothing the liver, regulating qi, and regulating menstruation. , The effect of stopping leukorrhea, mainly treating irregular menstruation, leukorrhea, bruises, rheumatic arthralgia. Roses contain more than 300 kinds of chemical components, such as aromatic alcohols, aldehydes, fatty acids, phenols, and essential oils and fats. Regular consumption of rose products softens the liver and refreshes the stomach, soothes qi an...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 吕婷婷王建新
Owner 苏州苏东庭生物科技有限公司
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