Production method for preparing aromatic rose health care wine by impregnation method

A production method and an aromatic technology, which are applied in the field of preparing aromatic rose health wine by dipping method, can solve the problems that the aroma is not fresh and elegant, affect the sensory quality of the product, and easily age into yellowish brown, and achieve bright color, soft taste, and reduced The effect of oxidation

Pending Publication Date: 2021-07-13
SHANDONG ACAD OF GRAPE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the rose wines on the market are brewed by the traditional extraction method. The inventors found that the color of this rose wine product is not stable enough, it is easy to age into yellowish brown, the bitterness and astringency are heavy, and the taste is not enough. Soft, the aroma is not fresh and elegant enough, affecting the sensory quality of the product

Method used

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  • Production method for preparing aromatic rose health care wine by impregnation method
  • Production method for preparing aromatic rose health care wine by impregnation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A production method for preparing aromatic rose health wine by dipping method, comprising the following steps:

[0057] (1) Pre-treatment of rose raw materials: mix Pingyin double-petal red roses with distilled water at a mass ratio of 1:20, and then crush to a degree of 30% to obtain rose syrup. Calculate the amount of sugar added according to the amount of 1° alcohol produced by fermentation of 17g of sugar. Add the raw material of rose syrup to white sugar to adjust the sugar content to 170g / L; add 2.0g / L of DL-malic acid to adjust the acidity and control the pH to 3.5.

[0058] (2) Carbon dioxide impregnation: fill the rose syrup with adjusted ingredients into CO 2 Fermentation tank, add 120mg / L potassium metabisulfite to make the SO in the rose pulp 2 The content is 60mg / L, and then soaked for 12 days at 25-28°C.

[0059] (3) Fermentation of rose pulp: after immersion, transfer to a fermenter, add 20mg / L pectinase to the rose mash in the fermenter, add 250mg / L ye...

Embodiment 2

[0063] A production method for preparing aromatic rose health wine by dipping method, comprising the following steps:

[0064] (1) Rose raw material pretreatment: mix Pingyin double-petal red rose and distilled water at a mass ratio of 1:20, and then crush to a degree of 35% to obtain rose syrup. Calculate the amount of sugar added according to the amount of 1° alcohol produced by fermentation of 17g of sugar. Add the raw material of rose syrup to white sugar to adjust the sugar content to 170g / L; add 3.0g / L of DL-malic acid to adjust the acidity and control the pH to 3.2.

[0065] (2) Carbon dioxide impregnation: fill the rose syrup with adjusted ingredients into CO 2 Fermentation tank, add 100mg / L potassium metabisulfite to make the SO in the rose pulp 2 The content is 50mg / L, and then soaked for 15 days at 25-28°C.

[0066] (3) Fermentation of rose pulp: after immersion, transfer to a fermenter, add 25mg / L pectinase to the rose mash in the fermenter, add 200mg / L yeast for...

Embodiment 3

[0070] A production method for preparing aromatic rose health wine by dipping method, comprising the following steps:

[0071] (1) Rose raw material pretreatment: mix Pingyin double-petal red rose and distilled water at a mass ratio of 1:20, and then crush to a degree of 40% to obtain rose syrup. The amount of added sugar is calculated according to the amount of 1° alcohol produced by fermentation of 17g of sugar. The raw material of rose syrup is added to white sugar to adjust the sugar content to 170g / L; 2.5g / L of DL-malic acid is added to adjust the acidity, and the pH is controlled to 3.4.

[0072] (2) Carbon dioxide impregnation: fill the rose syrup with adjusted ingredients into CO 2 Fermentation tank, add 120mg / L potassium metabisulfite to make the SO in the rose pulp 2 The content is 60mg / L, and then soaked for 18 days at 25-28°C.

[0073] (3) Fermentation of rose pulp: after immersion, transfer to a fermenter, add 30mg / L pectinase to the rose mash in the fermenter, ...

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Abstract

The invention provides a production method for preparing aromatic rose health care wine by an impregnation method, and belongs to the technical field of deep processing of roses. According to the invention, a carbon dioxide impregnation fermentation mode is adopted, roses are impregnated in a container filled with CO2 gas, anaerobic intracellular fermentation and conversion of other substances are carried out; then yeast is added after squeezing, and then post-fermentation is carried out. Compared with a traditional method, the health care wine is brighter and more stable in color and luster, lower in astringent feeling, smoother and refreshing in taste, fresher, elegant and rich in fragrance, unique in style, easy to drink and rich in nutrition, and therefore the rose wine has good practical application value.

Description

technical field [0001] The invention belongs to the technical field of deep processing of roses, and in particular relates to a production method for preparing aromatic rose health-care wine by a dipping method. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Rose is a perennial evergreen or deciduous shrub of the genus Rosa in the Rosaceae family. It is collectively referred to as Rose in the West, but in Chinese there are different references and distinctions such as rose, rose and rose. Rose is sweet, slightly bitter, and warm in nature. It has the functions of soothing the liver and regulating qi, and regulating blood and menstruation. Research on the active ingredie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026
CPCC12G3/026
Inventor 丁燕魏彦锋王超萍韩晓梅
Owner SHANDONG ACAD OF GRAPE
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