Brewing method of rose wine

A rose wine and rose technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of heavy discomfort, the rose wine is too flowery and light, and the wine body is uncoordinated, and achieves a mellow and soft taste, elegant and delicate floral aroma, long aftertaste

Pending Publication Date: 2019-09-20
山东福地龙泉酒业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the rose wine produced by this preparation method is subject to the preferences of many consumers, there are certain defects: the one is that the content of alcohols and aldehyde harmful substances in the rose wine is relatively high, and it is easy for people to drink it and cause headaches. The discomfort after drinking is severe; the second is that the sugar content of existing rose wine is mostly 40-80 g / L, which makes many consumers afraid to drink because of worrying about increasing the sugar content in the body; The aroma of the wine is not mellow, the body of the wine is not coordinated, and the aftertaste is slightly short, which affects the quality and quality of the existing rose wine

Method used

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  • Brewing method of rose wine
  • Brewing method of rose wine
  • Brewing method of rose wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026]A method for preparing rose wine, characterized in that: the rose wine is made of the following raw materials in parts by weight: rose base wine 98, rose wine mother liquor 2, and the rose wine is prepared according to the The ratio of parts by weight is prepared and blended with rose base wine and rose wine mother liquor; the rose wine is 32-degree rose wine; the rose wine mother liquor is rose wine mother liquor prepared by the existing double distillation method liquid, the storage time of the mother liquor of rose flower wine is 1 year;

[0027] A preparation method for rose base wine, mainly comprising the steps of:

[0028] The rose base wine is made of the following raw materials in parts by weight: 100 parts by weight of sorghum, 35 parts of co-fermented pickled fresh rose petals, 400 parts of fermented grains distilled from the upper row, and 25 parts of Daqu powder; the fresh rose petals are fresh double rose petals;

[0029] A. Weighing according to the prop...

Embodiment 2

[0038] A method for preparing rose wine, characterized in that: the rose wine is made of the following raw materials in parts by weight: rose base wine 99, rose wine mother liquor 1, the rose wine is prepared according to the The ratio of parts by weight is prepared and blended with rose base wine and rose wine mother liquor; the rose wine is 52-degree rose wine; the rose wine mother liquor is rose wine mother liquor prepared by the existing double distillation method liquid, the storage time of the rose wine mother liquor is 1.5 years;

[0039] A preparation method for rose base wine, mainly comprising the steps of:

[0040] The rose base wine is made of the following raw materials in parts by weight: 120 parts by weight of sorghum, 42 parts of co-fermented pickled fresh rose petals, 480 parts of fermented grains distilled from the upper row, and 30 parts of Daqu powder; the fresh rose petals are fresh double rose petals;

[0041] A. Weighing according to the proportions by...

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PUM

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Abstract

The invention discloses a brewing method of rose wine. The brewing method is characterized in that the rose wine comprises, by weight, 98-99 parts of rose base wine and 1-2 parts of rose wine mother liquor; the rose wine is brewed by blending the rose base wine and the rose wine mother liquor according to the weight portions; the storage time of the rose wine mother liquor is 1-1.5 years. By the arrangement, the aroma, elegance, comfort, alcohol and sweetness, natural harmony, cool and clean palatability are realized, and the quality of the rose wine is improved; the content of harmful substances such as alcohols and aldehydes in the rose wine is reduced, and people feel comfort after drinking; the sugar content of the rose wine is reduced remarkably, and the requirement of customers to drink the rose wine is met.

Description

technical field [0001] The invention belongs to a method for preparing flower wine, in particular to a method for preparing rose flower wine. Background technique [0002] At present, the preparation method of rose wine is mostly to collect rose flowers first, pickle and ferment with 62-65 degree liquor, after a certain period of storage, use a small pot to carry out redistillation, and the obtained original wine with rose fragrance is called Mother wine or mother liquor is made by mixing mother wine and Daqu wine in a certain proportion and adding a certain amount of sugar. Although the rose wine produced by this preparation method is subject to the preferences of many consumers, there are certain defects: the one is that the content of alcohols and aldehyde harmful substances in the rose wine is relatively high, and it is easy for people to drink it and cause headaches. The discomfort after drinking is severe; the second is that the sugar content of existing rose wine is ...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/026C12G3/055C12G3/06C12H6/02
CPCC12G3/021C12G3/026C12G3/055C12G3/06C12H6/02
Inventor 周广森马士超周华宸樊琪迟连深郭继强孟宪水
Owner 山东福地龙泉酒业有限公司
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