Preparation method for rose wine

Abstract

The invention discloses a preparation method for rose wine. The method comprises the following steps: (1) selecting materials, namely selecting 45-55 parts of bright rose petals without pests and standing by; (2) steaming, namely cleaning the rose petals acquired in the step (1) with clean water and then putting into a container, introducing steam and steaming for 4-6 minutes and standing by; (3) uniformly scattering 0.5-1.5 parts of wine drug into the rose petals after being sterilized in the step (2), putting the rose petals containing the wine drug into a fermentation tank, sealing and fermenting for 14-16 days; and (4) putting the rose petals fermented in the step (3) into a distilling device, and then acquiring the steamed liquid, namely, rose wine. 100% pure rose raw material is adopted in the method; a modern biotechnology is utilized to naturally ferment; on the basis of full maintenance for the traditional unique local-method brewing technology of Bouyei people, the modern production equipment is combined for distilling the rose wine; no starche or saccharic substance participates into fermentation, so that the natural valid attribute of the brewing quality is fully maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing pure rose wine. Background technique [0002] Rose is a perennial evergreen or deciduous shrub of the genus Rosa in the Rosaceae family. The rosebuds are fragrant, tender, moist, warm in nature, sweet and slightly bitter. It has a cultivation history of more than 2000 years in our country. [0003] Roses were first recorded in Yao Kecheng's "Food Materia Medica", which said: "Rose main benefits the lungs and spleen, liver and gallbladder, and wards off evil spirits. The fragrance of food is sweet and refreshing." Promote blood circulation, promote blood circulation, invigorate the spleen and reduce fire, regulate qi and regulate menstruation, nourish and beautify the skin.” Roses contain a variety of biologically active ingredients, mainly citronellol, linalool, nerol, phenylethyl alcohol, eugenol, and acacia Alcohol and its lipids, ro...

AI Technical Summary

Problems solved by technology

Among the existing rose wines, most of them use cellar aged wine as the wine base. The top-grade fresh rose petals are soaked in wine tanks for several months, or they are co-fermented and distilled with starches and sugars, and blended with fructo-oligosaccharides. It is formulated through aging, filtering, blending and other processes. Although the taste is comfortable and plump, mellow and refreshing, not only the natural aroma of roses is not strong enough and not natural enough.

Moreover, the natural quality, effective substances, and medicinal ingredients of roses are greatly reduced