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Rose dry white wine and preparation method thereof

A dry white wine and rose technology, applied in the preparation of wine, alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of small loss and short cycle

Inactive Publication Date: 2016-04-27
GANSU BINHE FOOD IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Therefore, using dry white wine and roses as raw materials, it is very challenging to prepare a rose dry white wine with high extraction rate of active ingredients of roses, low loss, short cycle, high efficiency, active ingredients of roses and fragrance.

Method used

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  • Rose dry white wine and preparation method thereof
  • Rose dry white wine and preparation method thereof
  • Rose dry white wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] A kind of rose dry white wine, mainly prepares by the raw material of following parts by weight:

[0082] 125 parts of dry white wine, 30 parts of roses, 13 parts of modified dietary fiber, 13 parts of fructo-oligosaccharide, 7 parts of probiotic powder, 4 parts of lactose;

[0083] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0084] The dry white wine flavor type is rose flavor type.

[0085] The roses are fresh roses.

[0086] The preparation method of the modified dietary fiber comprises the following steps: uniformly mix inulin, oat fiber, and wheat fiber in a mass ratio of 6:3:1, add water five times its mass, and conduct ultrasonic extraction at room temperature at 200W and 37KHz for 13 minutes , and then under the conditions of electric field intensity 30kY / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 13 minutes; use lactic...

Embodiment 2

[0103] A kind of rose dry white wine, mainly prepares by the raw material of following parts by weight:

[0104] 100 parts of dry white wine, 20 parts of roses, 10 parts of modified dietary fiber, 10 parts of fructooligosaccharide, 5 parts of probiotic powder, 2 parts of lactose;

[0105] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0106] The dry white wine flavor type is rose flavor type.

[0107] The roses are dried roses;

[0108] The modified fiber is obtained from inulin, apple fiber, oat fiber and wheat fiber through enzymatic hydrolysis;

[0109] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 3:1:1:1.

[0110] The content of the probiotic live bacteria in the probiotic powder is: 6×10 12 cfu / g;

[0111]The probiotic powder is uniformly mixed by the following powders in parts by weight: 35 parts of Lactobacillus planta...

Embodiment 3

[0121] A kind of rose dry white wine, mainly prepares by the raw material of following parts by weight:

[0122] 150 parts of dry white wine, 40 parts of roses, 16 parts of modified dietary fiber, 16 parts of fructooligosaccharide, 9 parts of probiotic powder, 6 parts of lactose;

[0123] Described dry white wine is the dry white wine that post-fermentation fermentation is completed, and wine foot is removed;

[0124] The dry white wine flavor type is rose flavor type.

[0125] The roses are fresh roses.

[0126] The modified fiber is obtained from inulin, apple fiber and wheat fiber through enzymatic hydrolysis;

[0127] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio of 5:3:3:2.

[0128] The probiotic live bacteria content of the probiotic powder is: 8×10 12 cfu / g;

[0129] The probiotic powder is uniformly mixed with the following powders by weight: 40 parts of Lactobacillus plantarum, 35 parts of Bifidob...

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Abstract

The invention discloses rose dry white wine and a preparation method thereof. The rose dry white wine is prepared from dry white wine and rose flowers; at a certain pH value (2.5-4.0), laccase and diatomite, which are scientifically combined, are used for decolorizing a rose flower jam, so that 88-92% of phenols and 93-97% of anthocyanidin in the rose flower jam are removed; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation; the obtained rose dry white wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry white wine which is aged for 8-10 years in quality index; and the rose dry white wine is good in aging effect, short in cycle, high in efficiency and good in color and taste stabilities.

Description

technical field [0001] The invention relates to the preparation of dry aromatized wine, in particular to a rose dry white wine and a preparation method thereof. Background technique [0002] Rose is the petal of Rosarugosa Thunb open flower, warm in nature, sweet in taste, slightly bitter, mainly produced in Shandong, Gansu, Anhui, Zhejiang, Hebei, Inner Mongolia and other provinces (regions). In addition to its ornamental value, roses have many uses. Modern medicine shows that roses contain more than 300 kinds of chemical components, including substances that are beneficial to beauty such as quercetin, fatty oils containing essences, and organic acids; Elimination of free radicals, anti-oxidative activity, anti-thrombotic, anti-cancer, anti-inflammatory, anti-bacterial, immune regulation, lowering blood fat and preventing heart disease; flowers also contain 18 kinds of amino acids and trace elements needed by the human body, which have the functions of relieving boredom, d...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12R1/25C12R1/23C12R1/245C12R1/225C12R1/46C12R1/01
CPCC12G1/00C12G2200/05C12G2200/21
Inventor 许福林许文亮陈建军张军强
Owner GANSU BINHE FOOD IND GRP
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