Red rose wine and its brewing method

A technology of red roses and rose wine, applied in the preparation of alcoholic beverages, etc., can solve problems such as rough taste, and achieve the effect of rich rose fragrance, rich nutrition and soft taste

Inactive Publication Date: 2006-01-25
曹景伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] All the rose wines on the market are blended or distilled after soaking roses in edible alcohol. The taste is rough, and they must be a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Composition and dosage of rose wine:

[0020] 10 parts of fresh roses 15 parts of concentrated grape juice

[0021] 10 parts of sucrose, 80 parts of water

[0022] The preparation method is as follows:

[0023] (1) Weigh various raw materials in proportion and set them aside;

[0024] (2) Add hot water above 85°C to roses, keep warm for 20 minutes, add concentrated grape juice and sucrose, adjust the sugar content to 22-24%, add SO 2 , adjust the pH value to 3;

[0025] (3), when the flower fluid temperature described in step (2) drops to 30°C, add 0.05% activated active dry yeast to ferment, the fermentation temperature is 22-28°C, and the fermentation time is 7-10 days ;

[0026] (4) When the residual sugar is lower than 5g / L and the alcohol content is 10-12°, it is the end point of fermentation. After it is filtered and blended, it will be filled and sterilized to obtain the finished red rose wine.

[0027] The finished red rose wine has an alcohol content of 1...

Embodiment 2

[0030] Composition and dosage of rose wine:

[0031] Composition and dosage of rose wine:

[0032] 10 parts of fresh roses 15 parts of concentrated apple juice

[0033] 10 parts of sucrose, 80 parts of water

[0034] The preparation method is as follows:

[0035] (1) Weigh various raw materials in proportion and set them aside;

[0036] (2) Add hot water above 85°C to roses, keep warm for 20 minutes, add concentrated apple juice and sucrose, adjust the sugar content to 22-24%, add SO 2 , adjust the pH value to 3;

[0037] (3), when the flower fluid temperature described in step (2) drops to 30°C, add 0.05% activated active dry yeast to ferment, the fermentation temperature is 22-28°C, and the fermentation time is 7-10 days ;

[0038] (4) When the residual sugar is lower than 5g / L and the alcohol content is 10-12°, it is the end point of fermentation. After it is filtered and blended, it will be filled and sterilized to obtain the finished red rose wine.

[0039] The fin...

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PUM

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Abstract

The invention relates to a rose wine and the method to brew. It uses fresh rose flower and concentrated juice as main material, adds cane sugar, SO2 and water, hot dips, adds active dried yeast, and ferments. The color of the rose wine is ruby red. And it is abundant in alimentation.

Description

technical field [0001] The invention relates to a rose wine and a brewing method thereof. Background technique [0002] Rose belongs to the lotus leaf shrub of Rosaceae, and is one of the flowers that our people love very much. It has been cultivated for thousands of years. According to "Compendium of Materia Medica" and other medical books, roses have the functions of eating flowers and coagulating fragrance, regulating qi, relieving stagnation, promoting blood circulation and dispelling silt, fragrant and resuscitating, nourishing skin and beauty, digesting food and invigorating the spleen. [0003] All the rose wines on the market are blended or distilled after soaking roses in edible alcohol. The taste is rough, and the fragrance must be adjusted before they can be sold. It is incomparable with the rose wine that consumers are pursuing for pure natural fermentation. Contents of the invention [0004] The purpose of...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 曹景伟
Owner 曹景伟
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