Roxburgh rose fruit wine and preparation method thereof

Abstract

The invention relates to roxburgh rose fruit wine and a preparation method thereof. The fruit wine is prepared by fermentation of raw materials in parts by weight, 800-1200 parts of roxburgh roses, 500-1000 parts of purified water, 30-70 parts of white granulated sugar, 0.05-0.1 part of yeast, 0.02-0.05 part of bentonite, 0.008-0.012 part of egg white and 0.13-0.18 part of potassium metabisulfite.The roxburgh rose fruit wine prepared according to the method has the advantages that unique flavor substances and various nutritional ingredients of the roxburgh roses are maintained, and the problems that the roxburgh rose fruit wine is easy to oxidize to generate the oxidation smell, becomes muddy easily to generate sediments, has short shelf life and the like are solved; after fermenting andaging, the roxburgh rose fruit wine is subjected to clarification, filtration, stabilization and refined filtration, so that the finished roxburgh rose fruit wine has stable color and luster and is clear and transparent, tastes soft, mellow, refreshing and fine, various fragrances interact with one another, and the aftertaste lasts long; the wine has unique taste of the roxburgh roses and the mellow sense of fruit wine, and has various health care effects of promoting digestion, tonifying spleen, promoting astringency, stopping diarrhea, clearing summer-heat by cooling, invigorating health effectively and the like.

Description

technical field [0001] The invention relates to the technical field of fermented fruit wine preparation, in particular to a prickly pear fruit wine and a preparation method thereof. Background technique [0002] Ripe Rosa roxburghii has thick flesh, sweet and sour taste, and the fruit is rich in sugar, vitamins, carotene, organic acids, more than 20 kinds of amino acids, more than 10 kinds of trace elements beneficial to the human body, and superoxide dismutase. Especially the vitamin C content is extremely high, which is the highest among the current fruits. The content per 100 grams of fresh fruit is 841.58-3541.13 mg, which is 50 times that of citrus and 10 times that of kiwi. It has the reputation of "the king of vitamin C". Rosa roxburghii fruit has high nutritional value and medical value. Its taste is sour, astringent, and flat; digestion and spleen invigoration, astringent and antidiarrheal; used to treat abdominal distension, dysentery, enteritis, vitamin C deficie...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems existing in the background technology, the technology to be solved in the present invention is to overcome the long fermentation time of the existing thorn pear fruit wine, the high methanol content of the product, easy oxidative browning and oxidative smell, and the turbidity of the finished thorn pear wine. , produce precipitation, short shelf life and other defects, provide a kind of Rosa roxburghii fruit wine, the Rosa roxburghii fruit wine of the present invention has the characteristics of short fermentation time, low methanol content, long shelf life, clear wine body, mellow and refreshing taste, harmonious fragrance, fine and smooth taste , long aftertaste, not only has the unique flavor of Rosa roxburghii, but also has health effects such as eliminating food and invigorating the spleen, astringing and stopping diarrhea, clearing away heat and relieving heat, and enhancing physical fitness. Specifically, it is a Rosa roxburghii fruit wine and a preparation method thereof