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Rose liquor, rose brandy and preparing methods thereof

A brandy wine and rose wine technology, applied in the field of wine making, can solve the problems affecting the taste of rose wine, and achieve the effect of smooth fermentation process, rich floral fragrance and mellow taste

Inactive Publication Date: 2017-01-18
李宗坪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the presence of sulfur dioxide or sulfur dioxide generators will seriously affect the taste of rose wine

Method used

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  • Rose liquor, rose brandy and preparing methods thereof
  • Rose liquor, rose brandy and preparing methods thereof
  • Rose liquor, rose brandy and preparing methods thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0054] According to one embodiment, the Saccharomyces cerevisiae comprises Saccharomyces cerevisiae killing type.

[0055] According to one embodiment, the Saccharomyces cerevisiae is Lalvin Dv10 yeast and / or Lalvin D254 yeast of Lallemand inc.

[0056] (4) Enzyme

[0057] Enzymes may include one or more of the following: pectinases, cellulases, and hemicellulases.

[0058] Preferably, a compound enzyme preparation comprising pectin esterase, pectate lyase, and galacturonidase is used.

[0059] In one embodiment, the enzyme can include:

[0060] Galacturonidase 50%-85%, such as 55%-80%, or 50%-75%, or 55%-70%;

[0061] Pectin esterase 10%-49%, such as 15%-45%, or 20%-40%, or 25%-40%; or 30%-40%; and

[0062] Pectate lyase 1%-15%, such as 1%-10%, or 1.5%-5%, or 2%-4%.

[0063] The compound enzyme preparation can be LALLZYME HC and LALLZYME EX produced by Lallemand (can be purchased from Shanghai Jietu Industry and Trade Co., Ltd.).

[0064] LALLZYME HC: Galacturonidase 62...

Embodiment 1

[0095] 1. Materials and equipment

[0096] 1.1 Raw material

[0097] 1.1.1 Double roses: Double roses collected from Changbai Mountain. Provided by the organic planting base of Changbai Workshop Ecological Products Co., Ltd. Sample packaging: ventilated carton packaging, refrigerated and transported, unit packaging weight 5kg; sample quality status: the flowers are intact, without dew or rain, pink or dark red in color, flowers open well, free of rot, deterioration and foreign impurities.

[0098]1.1.2 Yeast: Shanghai Kangxi Food and Beverage Co., Ltd. imported LalvinDv10 yeast from Lallemand inc, Denmark, the country of origin.

[0099] 1.1.3 Yeast auxiliary agent: Shanghai Kangxi Food & Beverage Co., Ltd. provides (Product of ESTONIA) natural compound yeast fermentation auxiliary agent, model Fermaid E, referred to as FE.

[0100] 1.1.4 White granulated sugar: commercially available (grade one).

[0101] 1.2 Instruments and equipment

[0102] Fermentation tanks, storage...

Embodiment 2

[0134] Adopt yeast Lalvin Dv10 and enzyme LALLZYME EX, others are the same as embodiment 1.

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Abstract

The invention relates to a rose liquor, a rose brandy and preparing methods thereof. The invention, on one hand, relates to rose liquor, which is prepared from roses, sugar, honey, brewer's yeast and enzyme, wherein the enzyme comprises polygalacturonase, pectinesterase, transeliminase. The invention further relates to a preparing method of the rose liquor, and the method comprises the steps of a, mixing wort, roses, sugar and honey to form a first pulp; b, adding the brewer's yeast into the first pulp to conduct primary fermentation under the existence of the enzyme; c, further adding honey into the pulp to conduct secondary fermentation; d, conducting final treatment. The rose liquor has richer flower fragrance and more mellow taste.

Description

technical field [0001] The invention relates to the field of wine making, in particular to rose wine, rose brandy and a preparation method thereof. Background technique [0002] There are two main methods of preparing rose wine (also known as rose wine), one is extraction and the other is fermentation. [0003] In the extraction method, roses are extracted with white wine or other wines, and distilled if necessary to obtain extracted rose wine. For example, Chinese patent application publication CN104694360A adds dried rose flowers to soak in white wine, and then filters to obtain dried rose flower extracts and fresh rose extracts respectively; and then distills under reduced pressure. Rose wine prepared by extraction method has high alcohol content, and the consumer groups are greatly restricted. [0004] The rose wine made by fermentation can avoid the disadvantages of leaching and distilling rose wine. While retaining the aroma of raw materials, it increases the aroma o...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
CPCC12G3/02C12H6/02
Inventor 李宗坪
Owner 李宗坪
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