A rose wine process
By mixing roses and grapes in a specific ratio, and combining processes such as pectinase, potassium metabisulfite, active dry yeast, and bentonite clarifying agent, the problems of taste, aroma, sweetness, clarification, and stability in the production of rose wine have been solved, thus improving the overall quality and stability of the wine.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- VOCATIONAL & TECH COLLEGE OF INNER MONGOLIA AGRI UNIV
- Filing Date
- 2026-03-24
- Publication Date
- 2026-06-12
AI Technical Summary
Existing rosé winemaking techniques are inadequate in terms of flavor and aroma diversity, sweetness adjustment, clarification, winemaking stability, and fermentation control, making it difficult to meet the diverse needs of consumers.
The wine is made by mixing roses and grapes in a certain proportion, and using processes such as pectinase, potassium metabisulfite, active dry yeast, and bentonite clarifying agent. The fermentation temperature and time are controlled, and the wine undergoes fermentation and clarification. Preservatives are added to ensure the quality of the wine.
It achieves the unique taste and aroma of rosé wine, adjusts sweetness, enhances clarification, improves wine stability and transparency, extends shelf life, and ensures the stability of the fermentation process and the overall texture.
Abstract
Description
Technical Field
[0001] This invention relates to the field of winemaking technology, specifically a process for making rosé wine. Background Technology
[0002] This formula solves the following existing technical problems: 1. Diverse taste and aroma: By blending roses and grapes in a certain proportion, a mixed-ingredient rosé wine is made, which increases the diversity of the wine's taste and aroma, providing a richer tasting experience.
[0003] 2. Sweetness Adjustment: By adjusting the initial sugar content, the sweetness level of the wine can be customized to meet the different consumers' preferences for sweetness and to produce a product with a balanced taste.
[0004] 3. Improved clarification: Adding pectinase helps improve the clarification of the wine, reducing the presence of suspended particles and turbidity, resulting in a clearer and more transparent appearance.
[0005] 4. Improved brewing stability: The use of potassium metabisulfite helps prevent microbial and oxidative reactions, thus maintaining the stability of the brewing process and improving the quality and shelf life of the wine.
[0006] 5. Fermentation control: By setting appropriate fermentation time and temperature range, the activity of yeast and the quality of the wine can be controlled during fermentation, ensuring the stability of fermentation and the taste of the final product.
[0007] 6. Enhance appearance and overall texture: Using bentonite clarifiers during the clarification process can remove suspended particles and impurities from the wine, improving its transparency and overall texture, making it more appealing.
[0008] Therefore, a rose wine production process was developed to solve the above problems. Summary of the Invention
[0009] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a rose wine production process that solves the problems mentioned in the background section.
[0010] (II) Technical Solution To achieve the above objectives, the present invention provides the following technical solution: a rosé wine production process, comprising the following raw materials in the indicated weight proportions: Raw material ratio: Rose (Mongolian Rose): Grape (Vidal) 1:9~11 The initial sugar content after adjustment is 200-280 g / kg. The amount of pectinase added is 3-4g / 100kg. Active dry yeast addition amount: 100-150 grams / ton Before fermentation, the amount of potassium metabisulfite added to the fruit pulp is 80-120 mg / kg. Before bottling, the free sulfur dioxide concentration of dry wines should be adjusted to no less than 35 mg / L, while potassium sorbate should be added to semi-dry and semi-sweet wines at 90-150 mg / L.
[0011] Preferably, the fermentation time is set to 7-10 days.
[0012] Preferably, the fermentation temperature does not exceed 28°C.
[0013] Another technical problem to be solved by the present invention is to provide a rosé winemaking process, including the following steps: S1. Prepare the ingredients: Prepare rose petals (purple rose) and grapes (Vidal) in a ratio of 1:9~11; S2. Adjust sugar content: Adjust the initial sugar content to 200~280 g / kg; 3. Add pectinase: Add pectinase to the fruit pulp at a ratio of 3-4 grams per 100 kilograms to promote wine clarification; S4. Add potassium metabisulfite: Before fermentation, add 80~120 mg / kg of potassium metabisulfite as needed; S5. Add active dry yeast: Add active dry yeast at a ratio of 100~150 grams / ton to aid fermentation; S6. Fermentation: Mix the fruit pulp with yeast and place it at a suitable temperature (not exceeding 28℃) for fermentation for 7-10 days; S7. Separation of pomace: After fermentation, separate the wine from the pomace; S8. Clarification: Add 1000 mg / L of bentonite to the wine sample and let it stand at 10~15℃ for two weeks to promote clarification of the wine; S9. Preservative treatment: Add an appropriate amount of preservative, such as potassium metabisulfite or potassium sorbate, before filling, as needed. S10. Bottling: After clarification and preservation, the rosé wine is bottled.
[0014] (III) Beneficial Effects Compared with the prior art, the present invention provides a rose wine making process with the following advantages: 1. Overall taste and aroma: By blending roses and grapes in a certain proportion, a rose wine that combines the characteristics of both ingredients can be made, resulting in a unique taste and aroma, enriching the wine's flavor and aroma characteristics.
[0015] 2. Adjusting the sweetness level: By adjusting the initial sugar content, the sweetness level of the wine can be controlled to meet the different consumers' preferences for sweetness and achieve a better balance of taste.
[0016] 3. Enhanced Clarification: The addition of pectinase helps improve the clarification of the wine, reducing the content of turbid substances and suspended particles, making the wine clearer and more transparent.
[0017] 4. Protecting the quality and stability of the wine: The use of potassium metabisulfite can effectively inhibit the growth of microorganisms and oxidation, thereby protecting the quality and stability of the wine and extending its shelf life.
[0018] 5. Controlling the fermentation process: By setting appropriate fermentation time and temperature, the activity of yeast and the fermentation process can be controlled, ensuring the quality and stability of the fermentation process and improving the taste and quality of the final product.
[0019] 6. Enhance transparency and texture: Adding bentonite clarifier during the clarification process helps remove suspended particles and impurities from the wine, making it clearer and more transparent, and improving the overall texture of the wine. Detailed Implementation
[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.
[0021] A rosé winemaking process includes the following raw materials in the following weight ratios: Rose (Purple Branch Rose): Grape (Vidal) 1:9-11; initial sugar content adjusted to 200-280 g / kg; pectinase addition of 3-4 g / 100 kg; active dry yeast addition of 100-150 g / ton; potassium metabisulfite addition of 80-120 mg / kg in the fruit pulp before fermentation; before bottling, the free sulfur dioxide concentration of dry wine is adjusted to not less than 35 mg / L; and potassium sorbate is added to semi-dry and semi-sweet wines at 90-150 mg / L. The fermentation time is set to 7-10 days, and the fermentation temperature does not exceed 28℃.
[0022] Another technical problem to be solved by the present invention is to provide a rosé winemaking process, including the following steps: S1. Prepare the ingredients: Prepare rose petals (purple rose) and grapes (Vidal) in a ratio of 1:9~11; S2. Adjust sugar content: Adjust the initial sugar content to 200~280 g / kg; 3. Add pectinase: Add pectinase to the fruit pulp at a ratio of 3-4 grams per 100 kilograms to promote wine clarification; S4. Add potassium metabisulfite: Before fermentation, add 80~120 mg / kg of potassium metabisulfite as needed; S5. Add active dry yeast: Add active dry yeast at a ratio of 100~150 grams / ton to aid fermentation; S6. Fermentation: Mix the fruit pulp with yeast and place it at a suitable temperature (not exceeding 28℃) for fermentation for 7-10 days; S7. Separation of pomace: After fermentation, separate the wine from the pomace; S8. Clarification: Add 1000 mg / L of bentonite to the wine sample and let it stand at 10~15℃ for two weeks to promote clarification of the wine; S9. Preservative treatment: Add an appropriate amount of preservative, such as potassium metabisulfite or potassium sorbate, before filling, as needed. S10. Bottling: After clarification and preservation, the rosé wine is bottled.
[0023] This invention integrates taste and aroma: by blending roses and grapes in a certain proportion, a rose wine combining the characteristics of both ingredients is produced, resulting in a unique taste and aroma, enriching the flavor and aroma profile of the wine. It also regulates sweetness: by adjusting the initial sugar content, the sweetness level of the wine can be controlled to meet the sweetness preferences of different consumers, achieving a better balance of flavor. Furthermore, it enhances clarification: the addition of pectinase helps improve the clarification effect of the wine, reducing the content of turbid substances and suspended particles, making the wine clearer and more transparent. It also protects the quality and stability of the wine: the use of potassium metabisulfite effectively inhibits the growth and oxidation of microorganisms, thereby protecting the quality and stability of the wine and extending its shelf life. Finally, it controls the fermentation process: by setting appropriate fermentation time and temperature, the activity of yeast and the fermentation process can be controlled, ensuring the quality and stability of the fermentation process, improving the taste and quality of the final product, and enhancing transparency and texture: the addition of bentonite clarifier during the clarification process helps remove suspended particles and impurities from the wine, making it clearer and more transparent, and improving the overall texture of the wine.
[0024] Example 1: 1. Prepare raw materials: Collect fresh purple rose petals and Vidal grapes, ensuring their quality and ripeness.
[0025] 2. Raw material ratio: Based on personal taste preferences and winemaking requirements, mix rose petals and grapes in a ratio of 1:9 to 11.
[0026] 3. Adjust the sugar content: According to the range provided in the recipe, adjust the initial sugar content to 200~280 grams / kg as needed. You can add an appropriate amount of white sugar.
[0027] 4. Add pectinase and potassium metabisulfite: Add pectinase and potassium metabisulfite to the fruit pulp according to the recommended dosage in the formula, and ensure thorough mixing.
[0028] 5. Add yeast: According to the recipe, activate an appropriate amount of active dry yeast and add it to the fruit pulp to start the fermentation process.
[0029] 6. Fermentation process: According to the set fermentation time of 7-10 days, place the fruit pulp at a suitable temperature (not exceeding 28℃) for fermentation, and closely monitor the fermentation process and changes in the quality of the wine.
[0030] 7. Separation of yeast from pomace: After fermentation, the yeast in the fermentation liquid is separated from the pomace to obtain a clear wine.
[0031] 8. Clarification process: Following the instructions provided in the formula, use bentonite clarifier and let the wine stand at 10-15°C for two weeks to allow the particles to settle and improve transparency.
[0032] 9. Anti-corrosion treatment: Add appropriate amounts of potassium metabisulfite or potassium sorbate as needed for anti-corrosion treatment.
[0033] 10. Bottling: Finally, the processed rosé wine is bottled, ready for market or aged.
[0034] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A rose winemaking process, characterized in that, The ingredients include the following parts by weight: Raw material ratio: Rose (Mongolian Rose): Grape (Vidal) 1:9~11 The initial sugar content after adjustment is 200-280 g / kg. The amount of pectinase added is 3-4g / 100kg. Active dry yeast addition amount: 100-150 grams / ton Before fermentation, the amount of potassium metabisulfite added to the fruit pulp is 80-120 mg / kg. Before bottling, the free sulfur dioxide concentration of dry wines should be adjusted to no less than 35 mg / L, while potassium sorbate should be added to semi-dry and semi-sweet wines at 90-150 mg / L.
2. The rosé winemaking process according to claim 1, characterized in that, The fermentation time is set to 7-10 days.
3. The rose wine production process according to claim 1, characterized in that, The fermentation temperature does not exceed 28℃.
4. A rose wine production process, characterized in that, Includes the following steps: S1. Prepare the ingredients: Prepare rose petals (purple rose) and grapes (Vidal) in a ratio of 1:9~11; S2. Adjust sugar content: Adjust the initial sugar content to 200~280 g / kg; 3. Add pectinase: Add pectinase to the fruit pulp at a ratio of 3-4 grams per 100 kilograms to promote wine clarification; S4. Add potassium metabisulfite: Before fermentation, add 80~120 mg / kg of potassium metabisulfite as needed; S5. Add active dry yeast: Add active dry yeast at a ratio of 100~150 grams / ton to help with fermentation; S6. Fermentation: Mix the fruit pulp with yeast and place it at a suitable temperature (not exceeding 28℃) for fermentation for 7-10 days; S7. Separation of pomace: After fermentation, separate the wine from the pomace; S8. Clarification: Add 1000 mg / L of bentonite to the wine sample and let it stand at 10~15℃ for two weeks to promote clarification of the wine; S9. Anti-corrosion treatment: Add an appropriate amount of preservative, such as sulfur dioxide, before filling, as needed; S10. Bottling: After clarification and preservation, the rosé wine is bottled.