Low-temperature preparation method of roxburgh rose fermented wine

Abstract

The invention discloses a low-temperature preparation method of roxburgh rose fermented wine, and belongs to the technical field of wine brewing. The method comprises the following steps of (1) preparing roxburgh rose leachate; (2) improving the roxburgh rose leachate; (3) performing inoculating and fermenting; (4) performing low-temperature fermentation; (5) monitoring specific gravity; (6) stopping fermentation; and (7) sterilizing. The roxburgh rose fruit wine prepared by the method is transparent yellow, clear and transparent in wine liquid, rich in fruit fragrance, rich in fermentation fragrance, full in wine body, balanced in acerbity, rich in nutrition, simple in brewing method, low in cost and easy to industrialize.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a low-temperature preparation method of Rosa roxburghii fermented wine Background technique [0002] Rosa roxburghii (Rosa roxburghii), mainly produced in the Yunnan-Guizhou Plateau, is the fruit of the Rosaceae plant reeling flower. It is named because the fruit is shaped like a pear and covered with thorns. Rosa roxburghii is a dual-purpose plant for medicine and food. The fruit is rich in Vc (380-1470mg per 100g pulp), catechin (971.67-1405.75mg per 100g pulp), and myricetin (851.32-876.32mg per 100g pulp) and SOD (5687.67-5797.48U / g) [Hou Z., et al. (2020). Chemical characterization and comparison of two chestnut rose cultivars from different regions. Food Chem 323, 126806.). However, due to its high tannin content and poor palatability, Rosa roxburghii is a kind of raw material that has basically no fresh food value but has very important processing value. The harvest peri...

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Problems solved by technology

[0004] The invention patent with the application number of 201510762431.6 discloses a brewing method of seedless Rosa roxburghii fermented wine, using seedless Rosa roxburghii as raw material, after raw material selection and cleaning, beating and enzymatic hydrolysis, the first pre-fermentation, and the second pre-fermentation , post-fermentation, aging, fine filtration filling and other key 7 steps to make seedless Rosa roxburghii fermented wine, the defects of this method are: (1) beating and fermentation, which is not conducive to the later clarification of fermented wine; (2) main fermentation temperature Too high (20-30°C) is not conducive to the retention of functional components of Rosa roxburghii; (3) The fermentation cycle is too long, three fermentations are required, and only the second main fermentation takes 30-60 days; (4) The cost of fine filtration Too high, highly dependent on equipment, not conducive to industrial promotion

[0005] The invention patent with application number 201510554824.8 discloses a roxburghii fruit wine and its brewing process. It uses roxburghii as a raw material, and undergoes raw material pretreatment, enzymatic hydrolysis, blending, yeast activation, fermentation, mixing, aging, clarification and filtration, and filling. Bacteria and other steps to form Rosa roxburghii fruit wine, the defect of this method is: (1) need to use white wine to soak during raw material pretreatment, increase production cost; The cycle is too long, and it takes 10-12 days to soak in white wine alone; (4) The fermentation temperature is too high, 28-32°C, which is not conducive to the retention of functional components of Rosa roxburghii; (5) High temperature sterilization at 80-85°C, the Wine is easy to brown, affecting quality

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