Fermentation type rose wine composite browning inhibitor and application thereof

Abstract

The invention relates to the technical field of browning inhibition of fermented rose wine, in particular to a composite browning inhibitor for fermented rose wine and application of the composite browning inhibitor. The composite browning inhibitor provided by the invention is a browning inhibitor especially suitable for the fermented rose wine, can effectively inhibit the browning of the fermented rose wine, and can effectively improve the sensory quality of the fermented rose wine. The composite browning inhibitor is prepared from the following components: calcium chloride, glutathione, EDTA-Na2 (Ethylene Diamine Tetraacetic Acid) and D-sodium erythorbate, wherein the mass ratio of the calcium chloride to the glutathione to the EDTA-Na2 to the D-sodium erythorbate is (1.3 to 2.0) to (0.5 to 1.1) to (0.02 to 0.06) to (0.12 to 0.19).

Description

Technical Field

[0001] The invention relates to the technical field of browning inhibition of fermented rose wine, and in particular to a composite browning inhibitor of fermented rose wine and application thereof. Background Art

[0002] During the processing of fermented wine, browning occurs throughout the process, and the wine body is prone to yellowing and darkening. Regarding the browning phenomenon, domestic and foreign research mainly focuses on enzymatic browning and non-enzymatic browning. Enzymatic browning mainly occurs in the early stage of processing, mainly because phenolic substances undergo hydroxylation and oxidative condensation reactions with substrates in the wine body under the action of polyphenol oxidase (PPO) and peroxidase (POD), forming black substances, thereby causing the fermented wine body to brown; non-enzymatic browning occurs throughout the fermentation process, including the oxidation of phenolic substances themselves and the subsequent oxidative polymerization reaction, as well as the polymerization reaction of acetaldehyde and phenolic substances, as well as Maillard reaction, caramelization reaction, etc., which can also cause browning.

[0003] At present, the main method for controlling the browning of fermented wine is to add sulfur dioxide, which is used as an antioxidant and microbial inhibitor, and also as an acetaldehyde trap. However, excessive intake of sulfur dioxide can easily cause health problems. Therefore, finding a green and healthy browning inhibitor is one of the current research hotspots.

[0004] Liu Kunyi et al. [1] used green, healthy, safe and non-toxic antioxidants to replace traditional sulfur dioxide to produce citrus-wolfberry wine. The optimal formula of the composite antioxidant was ascorbic acid 0.6‰, bamboo leaf flavonoids 0.07‰, EDTA-2Na 0.026‰, and tea polyphenols 0.06‰. Zhao Xin et al. [2] used persimmon fruit as raw material and used kojic acid, L-cysteine, ascorbic acid, and citric acid as color preservatives to study the inhibition of browning during the processing of persimmon juice. The optimal composite color preservative ratio was kojic acid 1.02g / 100mL, ascorbic acid 0.41g / 100mL, and citric acid 0.83g / 100mL. Yang Ziyi et al. [3] used hawthorn and wolfberry as raw materials to study the effects of the amount of stabilizers added, such as xanthan gum, sodium carboxymethyl cellulose, and sodium alginate, on the suspension stability and color stability of hawthorn and wolfberry composite juice beverages. The optimal formula of the composite stabilizer was 0.09% xanthan gum, 0.22% sodium carboxymethyl cellulose, 0.04% gellan gum, and 0.8% maltodextrin. Xu Jia et al. [4] used the browning inhibition rate and color difference value as indicators to select six color preservatives for single factor experiments and orthogonal tests. The optimal color preservative formula for apricot wine was 0.70 g / L sodium isoascorbate, 1.10 g / L L-cysteine, and 0.01% phytic acid. Liu Lizhong [5] provided a method for preparing a kiwi juice color preservative, which comprises adding 100 parts of chlorophyll copper, 1-5 parts of N-acetylglucosamine, 1-5 parts of diosgenin cellobioside, and 200-500 parts of soybean oil in a stirred tank by weight, and reacting the mixture at 50-70°C for 1-5 hours to obtain a kiwi juice color preservative. Peng Kui, Chen Xinyu, Zhang Lei et al. [6] selected six compounds based on the characteristics of blueberry fermented wine, and the ratio of the composite color preservative is: sodium metabisulfite with a mass concentration of 0.03%, ascorbic acid with a mass concentration of 1.1%, citric acid with a mass concentration of 0.9%, tea polyphenols with a mass concentration of 0.6%, sodium chloride with a mass concentration of 1.0%, and calcium chloride with a mass concentration of 1.4%.

[0005] Rose wine, as an ancient and popular fruit wine, is highly praised worldwide for its unique aroma and taste. According to the Chinese Pharmacopoeia, the effects of roses are to promote qi and relieve depression, regulate blood circulation, and relieve pain. Modern pharmacological studies have shown that roses are rich in phenolic substances, volatile oils, alcohols (benzyl alcohol, nerol, phenylethyl alcohol), organic acids, and a variety of pigments, waxes, carotene, etc. These substances are important aroma and efficacy components of roses. Roses contain gallic acid and caffeic acid, and studies have also shown that roses contain more chlorogenic acid. The polyphenols in roses include flavonols, rutin, quercetin, isoquercetin, dihydroflavonoids and quinic acid derivatives, while the common polyphenols in edible flowers are mainly phenolic acids, flavonoids and anthocyanins. Previous studies have shown that the main components of anthocyanins in roses are anthocyanidin-3-glucoside and flavonols, and cyanidin-3-glucoside has also been identified in edible roses. At present, rose wine on the market is mainly prepared and distilled using rose extract and other wines. The main research is on fermentation conditions, wine culture, component analysis and beer processes. There are few studies on the browning of fermented rose wine, and more research is focused on the post-cut color protection of fresh-cut fruits and vegetables or the browning of fermented fruit wine. Color preservatives suitable for other types of fermented wine are difficult to directly apply to rose fermented wine. How to develop a browning inhibitor suitable for rose fermented wine is one of the technical problems that need to be solved in this field.

[0006] literature:

[0007] [1] Liu Kunyi, Wang Qi, Zheng Jia, Luo Jiali, et al. Study on the application effect of composite antioxidants in citrus-wolfberry wine [J]. China Brewing, 2017, 36(1): 120-125.

[0008] [2] Zhao Xin, Han Jianxin, Wu Jinhai, et al. Optimization of the effect of composite color preservative on persimmon juice browning by response surface methodology [J]. Chinese Journal of Food Additives, 2022, 1(1): 146-153.

[0009] [3] Yang Ziyi, Wang Yurong, Wang Zhenyu, et al. Study on the suspension and color stability of hawthorn and wolfberry composite juice [J]. Freshness and Processing, 2024, 24(9): 95-101.

[0010] [4]Xu Jia, Tu Zhihong, Yang Jianfei, et al. Process optimization of composite color preservative to inhibit browning of apricot wine[J]. Food Industry Science and Technology, 2021, 42(12): 168-175.

[0011] [5] Liu Lizhong. A method for preparing a kiwi juice color preservative. Chinese patent document CN 107801889B. May 25, 2021.

[0012] [6] Peng Kui, Chen Xinyu, Zhang Lei, et al. A composite color preservative for blueberry fermented wine and its use method. Chinese Patent Literature. CN 1 1306 1506A. July 2, 2021. Summary of the invention

[0013] The invention provides a composite browning inhibitor for fermented rose wine and application thereof. The composite browning inhibitor provided by the invention is a browning inhibitor particularly suitable for fermented rose wine, can effectively inhibit the browning of fermented rose wine, and can effectively improve the sensory quality of fermented rose wine.

[0014] To achieve the purpose, the present invention provides the following technical solutions:

[0015] On one hand, the present invention provides a fermented rose wine composite browning inhibitor, wherein the components of the composite browning inhibitor include calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate, and the mass ratio of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate is (1.3-2.0): (0.5-1.1): (0.02-0.06): (0.12-0.19).

[0016] The composite browning inhibitor provided by the present invention, calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate are combined with each other in the above-mentioned ratio and applied to fermented rose wine, which can play a synergistic browning inhibition role and effectively improve the sensory quality of fermented rose wine.

[0017] In a preferred embodiment, in the composite browning inhibitor, the mass ratio of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate is (1.6-2.0): (0.9-1.0): (0.04-0.06): (0.16-0.19). By using the composite browning inhibitor with the above preferred ratio, each component can exert a better rose wine browning inhibition effect, and has a further improved browning inhibition effect.

[0018] In a more preferred embodiment, in the composite browning inhibitor, the mass ratio of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate is 1.7:0.98:0.05:0.18. The composite browning inhibitor with the better ratio has a more excellent browning inhibition effect on fermented rose wine, and the aging quality of rose wine is better.

[0019] Another aspect of the present invention provides use of the composite browning inhibitor described above in inhibiting the browning of fermented rose wine.

[0020] Another aspect of the present invention provides a method for inhibiting the browning of fermented rose wine using the composite browning inhibitor described above, comprising the following steps:

[0021] The composite browning inhibitor is preliminarily dissolved in water to obtain a browning inhibitor aqueous solution, and then added to the fermented rose wine to obtain a fermented rose wine base wine;

[0022] In the fermented rose wine, the mass concentration of calcium chloride is 1.3-2.0‰, the mass concentration of glutathione is 0.5-1.1‰, the mass concentration of EDTA-Na2 is 0.02-0.06‰, and the mass concentration of sodium D-isoascorbate is 0.12-0.19‰.

[0023] The composite browning inhibitor of the present invention is added in a small amount to rose wine and can exert a good browning inhibition effect. The components can produce a synergistic browning inhibition effect, which is beneficial to improving the aging quality of rose wine.

[0024] Preferably, in the fermented rose wine, the mass concentration of calcium chloride is 1.6-2.0‰, the mass concentration of glutathione is 0.9-1.0‰, the mass concentration of EDTA-Na2 is 0.04-0.06‰, and the mass concentration of sodium D-isoascorbate is 0.16-0.19‰. When each component in the composite browning inhibitor is added to rose wine at this preferred concentration, it can exert a better browning inhibition effect.

[0025] More preferably, in the fermented rose wine, the mass concentration of calcium chloride is 1.7‰, the mass concentration of glutathione is 0.98‰, the mass concentration of EDTA-Na2 is 0.05‰, and the mass concentration of sodium D-isoascorbate is 0.18‰. Adding the composite browning inhibitor of the present invention at this more optimal concentration can achieve a better rose wine browning inhibition effect, and can obtain rose wine with better aging quality.

[0026] The water in the browning inhibitor aqueous solution mainly plays a dissolving role, and its usage is limited to the amount that can dissolve each component in the composite browning inhibitor. In some examples, the volume ratio of the browning inhibitor aqueous solution to the fermented rose wine is 1:8-12.

[0027] The fermented rose wine can be obtained by a fermentation process well known in the art, and there is no particular limitation on this. Preferably, the preparation steps of the fermented rose wine include:

[0028] S1. Wash the rose petals to remove impurities, extract with water at 45-60°C for 4-6h, and obtain a rose extract after filtering; adjust the sugar content of the rose extract to 19°Bx-23°Bx, and adjust the pH to 3-5; preferably, during the extraction, the mass ratio of the rose petals to the water is 1:20-1:40, more preferably 1:30. When the extraction is performed at the preferred mass ratio, the concentration of anthocyanins in the obtained extract is high, and the quality of the fermented rose wine obtained is better; preferably, the sugar content is 21°Bx and the pH is 4. Under these conditions, the fermentation efficiency is high and the quality of the rose wine is better.

[0029] S2, adding yeast activation solution to the rose extract obtained in step S1 and fermenting at 27-31° C. for 11-13 days; filtering to obtain the fermented rose wine.

[0030] Preferably, in step S2, the yeast activation solution is obtained by activating dry yeast in water with a mass of 10 times that of water for 30 minutes, and the activation temperature is 30-38°C; preferably, the concentration of the dry yeast in the rose extract is 4-6g / L. More preferably, the activation temperature is 35°C. Activation at this temperature has high fermentation efficiency and better rose wine quality. The dry yeast can be a commercially available dry yeast product suitable for fruit wine fermentation, for example, Angel Fruit Wine Special Yeast Sy type produced by Angel Yeast Co., Ltd.

[0031] The technical solution provided by the present invention has the following beneficial effects:

[0032] 1. The composite browning inhibitor provided by the present invention can produce a synergistic effect when the added amount is small, and the components are combined according to the ratio of the present invention to effectively inhibit the browning of rose wine.

[0033] 2. The composite browning inhibitor provided by the present invention can reduce quinones and their derivatives in fermented rose wine into colorless phenolic substances, thereby increasing the content of phenolic substances in the wine. It can also prevent browning caused by metal ions, enhance the active oxygen scavenging ability of the wine system, and reduce oxidative stress. DETAILED DESCRIPTION

[0034] In order to facilitate the understanding of the present invention, the present invention will be further described below in conjunction with examples. It should be understood that the following examples are only for a better understanding of the present invention and do not mean that the present invention is limited to the following examples.

[0035] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0036] Where specific experimental steps or conditions are not specified in the examples, the corresponding conventional experimental steps or conditions in the art can be used. The reagents or instruments used without specifying the manufacturer are all conventional products that can be purchased commercially.

[0037] The materials, reagents, instruments and equipment used in the following examples and comparative examples are described as follows:

[0038] Materials and Reagents:

[0039] Dark red rose, Weng'an County, Qiannan Prefecture, Guizhou Province;

[0040] Dry yeast: Angel fruit wine yeast type sy produced by Angel Yeast Co., Ltd.

[0041] Purified water, homemade;

[0042] White sugar, commercially available;

[0043] Citric acid, Shandong Yingxuan Industrial Co., Ltd.;

[0044] Calcium chloride, Jiangsu Kelunduo Food Ingredients Co., Ltd.;

[0045] Glutathione, Hebei Wanbang Chemical Technology Co., Ltd.;

[0046] EDTA-Na2, Qingdao Dawei Bioengineering Co., Ltd.

[0047] Sodium D-isoascorbate, Zhucheng Huayuan Biotechnology Co., Ltd.

[0048] Instruments and equipment:

[0049] PAL-1 saccharimeter, Guangzhou Atago Scientific Instrument Co., Ltd.;

[0050] PHS J-4F pH meter, Shanghai Yidian Scientific Instrument Co., Ltd.;

[0051] HH-420 digital constant temperature water bath, Shaoxing Shangyu Xiangda Instrument Manufacturing Co., Ltd.;

[0052] ZA505NS electronic balance, Shanghai Zanwei Weighing Instrument Co., Ltd.;

[0053] LRH-150 biochemical incubator, Shanghai Yiheng Scientific Instrument Co., Ltd.

[0054] Evaluation method:

[0055] (1) Sensory evaluation:

[0056] Rose wine should be ruby ​​red or purple, with obvious rose fragrance, pure fragrance and no peculiar smell. During the test, the samples were randomly numbered, and a six-member evaluation team conducted sensory evaluation on each sample, and finally took the average value as the score result of each sensory evaluation of each sample. The sensory evaluation standard was formulated with reference to the literature published by Liu Yuanyuan et al. (Liu Yuanyuan, Li Linke, Yan Cheng. Research on Optimization of Rose Fermentation Wine Process [J]. Anhui Agricultural Science, 2020, 48(2): 192-196). The evaluation standards are shown in Table 1 below.

[0057] Table 1 Sensory evaluation standards

[0058]

[0059] (2) Determination of browning inhibition rate

[0060] The determination of rose wine browning degree was based on the method of Lopez-Toledano et al. and slightly improved. 10 mL of the supernatant of the wine sample to be tested was taken as the sample to be tested. Using an ELISA reader, with distilled water as the blank, the absorbance A of the rose wine supernatant was measured at 420 nm, i.e., the browning degree of the rose wine. The browning inhibition rate (R) was calculated according to the following formula:

[0061] Browning inhibition rate = (A0-A m ) / A0×100%

[0062] Where: A0 is the browning degree of rose wine without browning inhibitor treatment; A m It is the browning degree of rose wine after being treated with browning inhibitor.

[0063] In the following examples and comparative examples, the fermented rose wine used was obtained according to the following steps:

[0064] S1. Select intact fresh rose petals, wash with water to remove impurities, extract according to the mass ratio of rose petals to water of 1:30, the extraction temperature is 60°C, the extraction time is 4 hours, and the rose extract is obtained after filtration. The sugar content of the rose extract is adjusted to 21°Bx with white sugar, and the pH is adjusted to 4 with citric acid.

[0065] S2. Activate the dry yeast in 10 times the mass of pure water at 35° C. for 30 min to obtain a yeast activation solution, add the yeast activation solution to the rose extract obtained in step S1, and the concentration of the dry yeast in the rose extract is 4 g / L, and ferment at 28° C. for 11 days; after the fermentation is completed, filter with gauze to obtain the rose main fermented wine for later use.

[0066] Example 1

[0067] Calcium chloride, glutathione, EDTA-Na2, and sodium D-isoascorbate are mixed in a mass ratio of 1.7:0.98:0.05:0.18 to obtain a composite browning inhibitor, which is then dissolved in 25° C. water, stirred while dissolving, and fully mixed to obtain a browning inhibitor aqueous solution;

[0068] The above-mentioned browning inhibitor aqueous solution was added to the rose main fermented wine at a volume ratio of 1:10 to obtain a fermented rose wine base wine; the mass concentrations of calcium chloride, glutathione, EDTA-Na2, and sodium D-isoascorbate in the composite browning inhibitor in the fermented rose wine base wine were 1.7‰, 0.98‰, 0.05‰, and 0.18‰, respectively.

[0069] Example 2

[0070] Refer to Example 1, except that:

[0071] The mass ratio of calcium chloride, glutathione, EDTA-Na2, and sodium D-isoascorbate is 1.6:0.8:0.06:0.18;

[0072] The mass concentrations of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate in the composite browning inhibitor in the fermented rose wine are 1.6‰, 0.8‰, 0.06‰ and 0.18‰, respectively.

[0073] Example 3

[0074] Refer to Example 1, except that:

[0075] The mass ratio of calcium chloride, glutathione, EDTA-Na2, and sodium D-isoascorbate is 2:0.95:0.04:0.18;

[0076] The mass concentrations of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate in the composite browning inhibitor in the fermented rose wine are 2‰, 0.95‰, 0.04‰ and 0.18‰, respectively.

[0077] Comparative Example 1

[0078] The method is carried out in accordance with Example 3, except that calcium chloride is used to replace the composite browning inhibitor, and the mass concentration of calcium chloride in the fermented rose wine is 2.0‰.

[0079] Comparative Example 2

[0080] Refer to Example 1, except that:

[0081] The mass ratio of calcium chloride, glutathione, EDTA-Na2, and sodium D-isoascorbate is 1.2:0.95:0.05:0.2;

[0082] The mass concentrations of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate in the composite browning inhibitor in the fermented rose wine are 1.2‰, 0.95‰, 0.05‰ and 0.2‰, respectively.

[0083] Comparative Example 3

[0084] Refer to Example 1, except that:

[0085] The mass ratio of calcium chloride, glutathione, EDTA-Na2, and sodium D-isoascorbate is 1.2:0.95:0.04:0.18;

[0086] The mass concentrations of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate in the composite browning inhibitor in the fermented rose wine are 1.2‰, 0.95‰, 0.04‰ and 0.18‰, respectively.

[0087] Comparative Example 4

[0088] Refer to Example 1, except that:

[0089] The composite browning inhibitor used did not contain sodium D-isoascorbate; calcium chloride, glutathione, and EDTA-Na2 were in a mass ratio of 1.7:0.98:0.05;

[0090] The mass concentrations of calcium chloride, glutathione and EDTA-Na2 in the composite browning inhibitor in the fermented rose wine are 1.7‰, 0.98‰ and 0.05‰ respectively.

[0091] The above-mentioned embodiments and comparative examples were subjected to sensory evaluation and browning inhibition rate determination, and the results are shown in Table 2.

[0092] Table 2 Experimental results

[0093] Serial number Color Clarity aroma taste Total score Browning inhibition rate (%) Example 1 24.2 19.3 17.0 33.5 94.0 43.7 Example 2 20.7 18.5 15.2 28.8 83.2 40.38 Example 3 22.3 18.8 16.5 30.5 88.1 41.25 Comparative Example 1 14.2 16.0 12.3 22.7 65.2 39.2 Comparative Example 2 16.7 18.5 16.3 29.0 80.5 38.6 Comparative Example 3 16.0 17.7 15.5 27.8 77.0 38.5 Comparative Example 4 15.8 17.8 15.8 23.0 72.4 37.8

[0094] From the above experimental results, it can be seen that the components in the composite browning inhibitor provided by the present invention cooperate with each other to produce a synergistic browning inhibition effect in rose wine, which can effectively inhibit the browning of rose wine and improve the sensory quality of rose wine. In Comparative Example 1, only calcium chloride was added to the browning inhibitor, and the scores of wine color, aroma, etc. were low, and the browning inhibition effect was obviously not as good as the embodiment; in Comparative Examples 2 and 3, the ratio of the components in the browning inhibitor did not meet the requirements of the present invention, and the browning inhibition effect was not significantly improved; in Comparative Example 4, only calcium chloride, glutathione, and EDTA-Na2 were used to form a browning inhibitor, which failed to play a synergistic role in inhibiting browning, and the browning inhibition rate was not high, and the resulting rose wine had a low sensory score.

[0095] It is easy to understand that the above embodiments are only examples for clear explanation and do not mean that the present invention is limited thereto. For ordinary technicians in the relevant field, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from this are still within the protection scope of the present invention.

Claims

1. A fermented rose wine composite browning inhibitor, characterized in that: The components of the composite browning inhibitor include calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate, and the mass ratio of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate is (1.3-2.0): (0.5-1.1): (0.02-0.06): (0.12-0.19).

2. The fermented rose wine composite browning inhibitor according to claim 1, characterized in that: In the composite browning inhibitor, the mass ratio of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate is (1.6-2.0): (0.9-1.0): (0.04-0.06): (0.16-0.19).

3. The fermented rose wine composite browning inhibitor according to claim 2, characterized in that: In the composite browning inhibitor, the mass ratio of calcium chloride, glutathione, EDTA-Na2 and sodium D-isoascorbate is 1.7:0.98:0.05:0.

18.

4. Use of the composite browning inhibitor according to any one of claims 1 to 3 in inhibiting the browning of fermented rose wine.

5. A method for inhibiting the browning of fermented rose wine using the composite browning inhibitor according to any one of claims 1 to 3, characterized in that: The steps include: The composite browning inhibitor is preliminarily dissolved in water to obtain a browning inhibitor aqueous solution, and then added to the fermented rose wine to obtain a fermented rose wine base wine; In the fermented rose wine, the mass concentration of calcium chloride is 1.3-2.0‰, the mass concentration of glutathione is 0.5-1.1‰, the mass concentration of EDTA-Na2 is 0.02-0.06‰, and the mass concentration of sodium D-isoascorbate is 0.12-0.19‰.

6. The method according to claim 5, characterized in that In the fermented rose wine, the mass concentration of calcium chloride is 1.6-2.0‰, the mass concentration of glutathione is 0.9-1.0‰, the mass concentration of EDTA-Na2 is 0.04-0.06‰, and the mass concentration of sodium D-isoascorbate is 0.16-0.19‰.

7. The method according to claim 6, characterized in that In the fermented rose wine, the mass concentration of calcium chloride is 1.7‰, the mass concentration of glutathione is 0.98‰, the mass concentration of EDTA-Na2 is 0.05‰, and the mass concentration of sodium D-isoascorbate is 0.18‰.

8. The method according to any one of claims 5 to 7, characterized in that: The volume ratio of the browning inhibitor aqueous solution to the fermented rose wine is 1:8-12.

9. The method according to any one of claims 5 to 7, characterized in that: The preparation steps of the fermented rose wine include: S1. Wash the rose petals to remove impurities, extract with water at 45-60°C for 4-6h, and obtain a rose extract after filtering; adjust the sugar content of the rose extract to 19°Bx-23°Bx, and adjust the pH to 3-5; preferably, during the extraction, the mass ratio of the rose petals to the water is 1:20-1:40, more preferably 1:30; preferably, the sugar content is 21°Bx, and the pH is 4; S2, adding yeast activation solution to the rose extract obtained in step S1 and fermenting at 27-31° C. for 11-13 days; filtering to obtain the fermented rose wine.

10. The method according to claim 9, characterized in that In step S2, the yeast activation solution is obtained by activating dry yeast in water with a mass of 10 times that of water for 30 minutes, and the activation temperature is 30-38°C, preferably 35°C; preferably, the concentration of the dry yeast in the rose extract is 4-6g / L.

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