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Manufacturing method of fermented rose wine

A rose wine and fermented technology, which is applied in the field of fermented rose wine preparation, can solve the problems of red wine rose fragrance, small rose effect, and low efficacy, so as to speed up the ripening aging process, shorten the aging period, and improve the taste Effect

Inactive Publication Date: 2016-07-06
济南紫金玫瑰股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Patent CN102161944A discloses a preparation method of bitter rose dry red wine. The method is made by fermenting red grapes smoked by bitter rose. This patent also discloses that a kind of rose is prepared by mixing with grapes after fermentation separately. Grapes tend to produce rotten smell during the crushing process, which affects the quality of wine; patent CN102851178A discloses a fermented rose wine. Yeast produces rose wine, a process in which a variety of chemicals are added, potentially posing a threat to human health

Method used

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  • Manufacturing method of fermented rose wine

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Effect test

Embodiment 1

[0022] A preparation method for fermented rose wine, the method comprising the following steps:

[0023] a. Prepare rose syrup: crush 400kg of fresh double-petaled red roses, add 32kg of white granulated sugar, and stir to obtain rose syrup;

[0024] b. Fermentation: Rinse and dry 400kg of whole grapes and put them into a fermenter filled with rose syrup, ferment at 28°C for 18 days, filter, pass ozone into the filtrate for 15 minutes, and then oxidize the filtrate at 15-20 Ripening and aging for 3 months under the condition of ℃;

[0025] c. after ripening and aging, filter again, add 0.8kg propolis to the filtrate, add 1.5g citric acid per liter of filtrate, and obtain the fermented rose wine after sterilization, filtration and clarification.

[0026] The prepared rose wine tastes soft, mellow and harmonious, and after long-term drinking, it has the effects of regulating qi and relieving depression, promoting blood circulation and dispelling blood stasis, regulating menstru...

Embodiment 2

[0028] A preparation method for fermented rose wine, the method comprising the following steps:

[0029] a. Preparation of rose syrup: crush 400kg of fresh double-petaled red roses, add 24kg of white granulated sugar, and stir to obtain rose syrup;

[0030] b. Fermentation: Rinse and dry 320kg of whole grapes and put them into a fermenter filled with rose syrup, ferment at 25°C for 25 days, filter, pass through the filtrate to oxidize and sterilize for 10 minutes, and then sterilize the filtrate at 15- Ripening and aging for 3 months at 20°C;

[0031] c. after ripening and aging, filter again, add 2kg of propolis to the filtrate, add 1.8g of citric acid per liter of filtrate, sterilize, filter and clarify to obtain the fermented rose wine.

[0032] The prepared rose wine tastes soft, mellow and harmonious, and after long-term drinking, it has the effects of regulating qi and relieving depression, promoting blood circulation and dispelling blood stasis, regulating menstruation...

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Abstract

The invention relates to the field of food, particularly to a manufacturing method of fermented rose wine. The method comprises the following steps: a, preparation of a thick rose flower liquid, in which fresh rosa rugosa cv. plena are pulverized, white granulated sugar, the mass ratio of which to rosa rugosa cv. plena is 6-8%, is added, and uniform stirring is performed to obtain the thick rose flower liquid; b, fermentation, in which integrated grapes are washed and air-dried, and are put into a fermentation tank containing the thick rose flower liquid, fermentation is carried out for 18-25 days at 25-28 DEG C, filtering is carried out, the obtained filtrate is subjected to ozonation for 10-15 min, and the obtained product is subjected to maturation acceleration and aging for 3 months at 15-20 DEG C; and c, manufacture, in which, after maturation acceleration and aging is over, filtering is carried out, propolis and citric acid are added into the obtained filtrate, and disinfection, filtering, and clarification are carried out to obtain the fermented rose wine. The manufactured rose wine is gentle and mellow, and the maturation acceleration and aging time is short.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing fermented rose wine. Background technique [0002] Roses are sweet in taste and slightly warm in nature. They contain more than 300 chemical components, such as aromatic alcohols, aldehydes, fatty acids, etc. The flowers and roots of roses can be used as medicine, which has the functions of regulating qi, promoting blood circulation, and astringent. , liver qi stomach pain, breast swelling and pain embolism. [0003] Patent CN102161944A discloses a preparation method of bitter rose dry red wine. The method is made by fermenting red grapes smoked by bitter rose. This patent also discloses that a kind of rose is prepared by mixing with grapes after fermentation separately. Grapes tend to produce rotten smell during the crushing process, which affects the quality of wine; patent CN102851178A discloses a fermented rose wine. Rosé wine is produced by yeast, a process in wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
Inventor 雷胜明秦庆燕
Owner 济南紫金玫瑰股份有限公司
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