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Method using rose fermentation to prepare fragrant rose wine and wine prepared by method

A rose and wine technology, applied in the field of wine, can solve the problems of soft and natural fragrance, which cannot be reflected, and the aroma component of wine cannot be harmoniously blended with rose fragrance, so as to achieve the effect of coordinated and soft wine body structure, delicate and round taste

Inactive Publication Date: 2018-08-17
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In Bulgaria, rose essential oil distilled from roses is directly added to red wine to make rose wine. Although this artificial method of adding essential oils is simple, it causes the aroma components of the wine to be inconsistent with the aroma of roses. , can not reflect its soft natural fragrance

Method used

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  • Method using rose fermentation to prepare fragrant rose wine and wine prepared by method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] 1. The roses harvested in the early morning of the day were quickly transported to the factory for processing. The roses and fresh grapes containing 20% ​​refraction sugar were mixed and beaten at a weight ratio of 1:3 to make a fermented liquid with a refraction sugar content of 15%. , the weight ratio of the fermented liquid to the red wine to be aromatized is 1:3.

[0046] 2. Send the fermented liquid containing roses into the fermenter, add 0.2ml / L activated wine yeast liquid (the bacterial concentration is 4×10 7 pieces / ml. ), carry out alcoholic fermentation in a sealed fermenter, and the fermentation temperature is controlled at 20°C. During the fermentation process, the floating rose dregs and grape skin residues are stirred into the fermentation liquid by a stirring paddle, and the speed of the scum stirring paddle is 5rpm.

[0047] 3. A large amount of carbon dioxide produced by the alcoholic fermentation of the fermented liquid strips and separates the aroma...

Embodiment 2

[0051] 1. The roses harvested in the early morning of the day were quickly transported to the factory for processing. The roses were mixed with roses and white sugar at a ratio of 1:2, refined, put into barrels, and stored at room temperature for 2 months to obtain rose sauce. During fermentation, the rose sauce and water are mixed in a weight ratio of 1:2 to form a fermented liquid with a refraction sugar content of 23%, and the weight ratio of the fermented liquid to the white wine to be aromatized is 1:5.

[0052] 2. Send the fermented liquid containing roses into the fermenter, add 0.3ml / L activated wine yeast liquid (the bacterial concentration is 7×10 7 pieces / ml. ), carry out alcoholic fermentation in a sealed fermenter, and the fermentation temperature is controlled at 25° C. During the fermentation process, the floating roses are stirred into the fermented liquid by a stirring paddle, and the rotating speed of the scum stirring paddle is 10 rpm.

[0053] 3. The carbo...

Embodiment 3

[0057] 1. The roses harvested in the early morning of the day were quickly transported to the factory, sealed in plastic bags, frozen and stored at -20°C, and processed. 3 in a weight ratio of mixing and beating to make a fermented liquid with a refraction sugar content of 18%, and the weight ratio of the fermented liquid to the red wine to be aromatized is 1:3.

[0058] 2. Send the fermented liquid containing roses into the fermenter, add 0.5ml / L activated wine yeast liquid (the bacterial concentration is 9×10 7 pieces / ml. ), carry out alcoholic fermentation in a sealed fermenter, and the fermentation temperature is controlled at 30°C. During the fermentation process, the floating rose dregs are stirred into the fermentation broth by a stirring paddle, and the stirring paddle speed is 20rpm.

[0059] 3. A large amount of carbon dioxide produced by the alcoholic fermentation of the fermented liquid will strip out the aroma components of roses dissolved or dispersed in the fer...

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Abstract

The invention provides a method using rose fermentation to prepare fragrant rose wine and the wine prepared by the method and belongs to the technical field of wine processing. The method includes thesteps of firstly, preparing a fermentation base fluid containing a rose fragrance component, wherein the refraction sugar content of the fermentation base fluid is 10-30%; secondly, inoculating yeastinto the fermentation base fluid to perform alcoholic fermentation for 5-7 days; thirdly, during the alcoholic fermentation, extracting the rose fragrance component in the fermentation base fluid, and guiding the rose fragrance component into a wine body to obtain the fragrant rose wine. The method has the advantages that rose fragrance and wine fragrance can be synergistically fused, the original wine body structure and the fine and smooth and mellow taste of the wine are kept, and the method is simple in process flow and operation, capable of achieving year-round production and good in actual application value.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a method for preparing aromatized wine by fermenting roses and the prepared wine. Background technique [0002] Rose (Rosa rugosa) is native to China and has a long history of cultivation. In plant taxonomy, rose is a shrub of Rosaceae Rosa. In daily life, it is a collective name for a series of cultivars of Rosa. or rose. [0003] Rose contains volatile oil, quercetin, bitter quality, tannin, gallic acid, carotene, red pigment and other ingredients. Roses are pungent and sweet in taste, slightly warm in nature. Regulating qi and relieving stagnation, eliminating dampness and harmonizing neutralization, promoting blood circulation and dispelling blood stasis. For liver and stomach disharmony, epigastric pain, chest tightness, nausea, diet reduction, or diarrhea; women's irregular menstruation, bruises, bruises and pains; blood stasis, bleeding, vomiting, he...

Claims

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Application Information

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IPC IPC(8): C12G1/00
CPCC12G1/00C12G2200/21
Inventor 冯作山王瑾郑万财韩海霞郑杰冯羽敬
Owner XINJIANG AGRI UNIV
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