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.

CN122188754APending Publication Date: 2026-06-12VOCATIONAL & TECH COLLEGE OF INNER MONGOLIA AGRI UNIV
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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

⚠Technical Problem

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.

⚗Method used

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.

🎯Benefits of technology

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.

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Abstract

The present application relates to the technical field of wine-making technology, and discloses a rose wine process, which comprises the following raw materials in proportion by weight: raw material ratio of rose (purple branch rose) to grape (Vidal): 1:9-11, initial sugar content after adjustment of 200-280 g / t, pectinase addition amount of 3-4 g / 100 kg, active dry yeast addition amount of 100-150 g / t, partial heavy potassium metabisulfite addition amount in fruit pulp before fermentation of 80-120 mg / t, free sulfur dioxide concentration of dry grape wine before bottling of not less than 35 mg / L, potassium sorbate addition amount of semi-dry grape wine and semi-sweet grape wine of 90-150 mg / L, fermentation time of 7-10 d, and fermentation temperature of not more than 28 DEG C. Comprehensive taste and aroma: the rose wine with the characteristics of two raw materials is prepared by mixing rose and grape in a certain proportion, which can bring unique taste and aroma, and enrich the taste and flavor characteristics of the wine. The present application adjusts the sweetness level, improves the clarification effect, and protects the quality and stability of the wine.
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