Rose wine and preparation method thereof

A rose wine and rose technology, which is applied in the field of fermentation and brewing, can solve the problems of poor clarity and stability of rose wine, poor aroma and color, and avoid difficult storage and transportation, strong aroma, and avoid rot rate. high effect

Inactive Publication Date: 2019-05-21
谢志敏
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a rose wine and its preparation method to solve the problems of the

Method used

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  • Rose wine and preparation method thereof
  • Rose wine and preparation method thereof
  • Rose wine and preparation method thereof

Examples

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Embodiment 9

[0039] Taking Example 9 as an example to specifically describe the specific operation of utilizing the method of the present invention to prepare rose flower wine, including the following steps:

[0040] Step (1) selection of raw materials: select the petals of the double red roses in the first phase of each year as raw materials, the petals of the double red roses are dried petals through low temperature drying, the drying temperature is 30~55°C, low temperature drying can reduce Loss of nutrients in roses;

[0041] Step (2) Preparation of fermented mash: prepare fermented mash according to the weight of double-petal red rose petals: water = 1:50, add antioxidants to the prepared fermented mash, the antioxidant is potassium metabisulfite, and the amount added is 0.006% of mass;

[0042] Step (3) deployment: adjust the sugar content of the fermented mash to 23%, and adjust the pH of the fermented mash to 4.2 with citric acid;

[0043] Step (4) Pre-fermentation: According to ...

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Abstract

The invention relates to the field of fermentation and brewing and particularly discloses rose wine. The rose wine is prepared from, by mass, 1 part of petals of double-pedal red roses in a first stage of each year, 40-75 parts of water and 0.0615-0.11475 part of fermentation strains. The color of the prepared rose wine is light red or pink, the alcoholic strength is 7-13 %vol, and the total sugarcontent is 4.1-45 g/L. The preparation method of the rose wine comprises the following steps of (1) selection of raw materials, wherein the petals of the double-pedal red roses in the first stage ofeach year are selected as the raw materials; (2) preparation of fermented mash; (3) blending; (4) pre-fermentation; (5) post-fermentation; (6) aging; (7) primary filter pressing; (8) stability treatment, wherein the wine is placed at 55-56 DEG C for heating for 30 minutes first, then the temperature of the wine is maintained at 50-52 DEG C for 6 hours, and finally, the wine is cooled and then frozen at - 3 DEG C for 20 days; (9) secondary filter pressing; (10) sterilizing and filling. The preparation method solves the problems that existing rose wine has poor fragrance and luster after brewing, and the clarity and stability of the existing rose wine are low.

Description

technical field [0001] The invention relates to the field of fermentation and brewing, in particular to rose wine and a preparation method thereof. Background technique [0002] Rose (scientific name: Rosa rugosa Thunb.), belongs to Rosaceae, Rosaceae deciduous shrubs. The early blooming flowers and roots of roses can be used as medicine. It has the effects of regulating qi, promoting blood circulation, and astringent. The pulp of rose hips can be made into jam, which has a special flavor. The fruit is rich in vitamin C and vitamin P, which can prevent acute and chronic infectious diseases, coronary heart disease, liver disease, and prevent the production of carcinogens. It has good medicinal value. [0003] Double-petalled red rose (Rose rugosa cv. Plena) is a traditional cultivar of Pingyin rose. In 2010, according to the provisions of the "Food Safety Law of the People's Republic of China" and "New Resource Food Management Measures", the double-petaled red rose was appro...

Claims

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Application Information

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IPC IPC(8): C12G3/026
Inventor 谢志敏
Owner 谢志敏
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