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Brewing process of rose wine

A technology of rose wine and craftsmanship, applied in the field of winemaking technology, can solve problems such as rough taste and inability to satisfy consumers, and achieve the effects of rich nutrition, high safety and soft taste.

Inactive Publication Date: 2014-03-26
黄馨莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method of rose wine is mainly made by soaking roses in alcohol and blending or distilling. The taste is rough, and the fragrance must be adjusted before drinking. It cannot meet consumers' demand for pure natural and healthy drinks without additives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Soak 100kg sorghum, steam it in the retort, take it out and let it cool, add 0.5kg Xiaoqu, saccharify for 22 hours, add 3kg rose petals, mix the grains, blow cool, put it into the pond for solid fermentation at 18℃ for 8 days, distill the wine, pinch From the beginning to the end, the mid-section wine is stored in oak barrels for 3 years and then blended to make rose wine.

Embodiment 2

[0015] Take 100kg of wheat soaked, steamed in the retort, take it out and let it cool, add 0.8kg of Xiaoqu, saccharify for 26 hours, add 8kg of rose petals, mix the grains, blow cool, put it into the pond for solid fermentation at 25℃ for 15 days, distill the wine, pinch From the beginning to the end, the mid-section wine is stored in oak barrels for 3 years and then blended to make rose wine.

Embodiment 3

[0017] Soak 100kg rice, steam it in the retort, take it out and let it cool, add 0.6kg Xiaoqu, saccharify for 25 hours, add 5kg rose petals, mix the grains, blow cool, and ferment in a pond at 22℃ for 10 days, distill the wine, pinch From the beginning to the end, the mid-section wine is stored in oak barrels for 3 years and then blended to make rose wine.

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PUM

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Abstract

The invention discloses a brewing process of rose wine. The process comprises the following steps: soaking and cooking grains, and adding yeast to perform solid-state saccharification to obtain unstrained wine; further adding rose petals or rose petals pickled by white sugar into the unstrained wire, preparing the grains, and performing solid-state fermentation to obtain a fermented glutinous rice mash; finally distilling the fermented glutinous rice mash, collecting the wine, and storing in an oak barrel for 3 years or above 3 years to obtain the rose wine. The obtained rose wine has the advantages of ruby red color, wine aroma, rose aroma and oak aroma, coordination of multiple aromas, soft taste and rich nutrition.

Description

Technical field [0001] The invention belongs to the brewing process, especially the brewing process of rose wine. Background technique [0002] Rose belongs to the lotus leaf shrub of Rosaceae. It is warm in nature and sweet in taste. It has the functions of soothing liver and relieving depression, reducing fat and losing weight, enriching blood and nourishing qi, and nourishing appearance. Roses are rich in vitamin C, glucose, xylose, sucrose, citric acid, malic acid, and also contain a small amount of carotene, amino acids, multiple vitamins and trace elements, as well as citronellol and other scents. The aroma is rich and pleasant. . The traditional production method of rose wine is mainly made by using alcohol to soak roses and then blending or distilling it. It has a rough taste and must be adjusted in color and fragrance to drink. It cannot meet consumers' demand for pure natural and no-added healthy drinks. Summary of the invention [0003] The technical problem to be sol...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 黄馨莹
Owner 黄馨莹
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