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Production process of fermented rose wine

A production process and technology for fermenting wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of high alcohol content, poor quality, simple process, etc., and achieve the effects of refreshing taste, reducing production costs, and strong aroma

Inactive Publication Date: 2016-08-03
刘忠林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the rose wine on the market is made by soaking in high-grade liquor. The process is simple, the alcohol content is high, and the quality is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation of rose petals: Fresh roses are selected, petals are picked, and frozen at -23°C to -18°C until completely frozen. This state can be stored for a long time for later use.

[0024] 2. Wine making: Glutinous rice and black rice are used, washed, soaked (, steamed, and cooled), fermented with traditional Xiaoqu (wine medicine) technology (temperature range: 25°C-28°C) until saccharification is completed, and obtained For fermented mash, add the above-mentioned rose petals accounting for 15% of the mass of fermented mash for low-temperature post-fermentation (temperature range: 15°C to 20°C), and then press, filter, age, blend, sterilize, fill and other processes to form products.

[0025] 3. Main indicators of the product: alcohol content>12°, sugar content>5g / L, acidity (calculated as lactic acid)>3g / L, pH value 3.5-4.6. The aging is stable for more than half a year, blended and filled.

[0026] 4. Wine body quality evaluation: The wine is red in color, cl...

Embodiment 2

[0028] 1. Preparation of rose petals: Fresh roses are selected, petals are picked, and frozen at -23°C to -18°C until completely frozen. This state can be stored for a long time for later use.

[0029] 2. Wine making: select glutinous rice and purple sweet potato, after washing, soaking rice, steaming rice, cooling, fermenting with traditional Xiaoqu (wine medicine) technology (temperature range: 25℃~28℃) until the saccharification is completed, Obtain the fermented mash, add the above-mentioned rose petals accounting for 10% of the mass of the fermented mash for post-fermentation (temperature range: 15°C-20°C), and then form products through pressing, filtering, aging, blending, sterilization, filling and other processes.

[0030] 3. Main indicators of the product: alcohol content>12°, sugar content>5g / L, acidity (calculated as lactic acid)>3g / L, pH3.5~4.6. The aging is stable for more than half a year, blended and filled.

[0031] 4. Wine body quality evaluation: The wine c...

Embodiment 3

[0033] 1. Preparation of rose petals: Fresh roses are selected, petals are picked, and frozen at -23°C to -18°C until completely frozen. This state can be stored for a long time for later use.

[0034] 2. Wine making: black rice and purple sweet potato are used, the mixing mass ratio of the two is 30:70, the black rice is washed and soaked for later use, and the purple sweet potato is steamed and spread together with the black rice after picking and washing Cool, then ferment with the traditional Xiaoqu (wine medicine) process (temperature range: 25°C-28°C) until the saccharification is complete, then obtain the fermented mash, add the above-mentioned rose petals accounting for 10% of the mass of the fermented mash for low-temperature fermentation (temperature range: 15°C to 20°C), and then press, filter, age, blend, sterilize, fill and other processes to form products.

[0035] 3. Main indicators of the product: alcohol content>12°, sugar content>5g / L, acidity (calculated as ...

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Abstract

The invention relates to a production process of fermented rose wine, belongs to the technical field of food processing, and particularly belongs to the technical field of wine brewing .The process includes the steps that at least one of black rice and purple sweet potato is cleaned, soaked, stewed and cooled and then is subjected to primary fermentation to be saccharified with Chinese yeast to obtain fermented mash; rose leaves frozen at minus 23-minus 18 DEG C are added into the fermented mash to conduct after fermentation, and squeezing, filtering and ageing are conducted to obtain the fermented rose wine .The fermented rose wine has special fragrance of roses and has the low-alcohol nutrient effects of yellow wine .The project is beneficial for development of rose planting industry, increasing peasant income and promoting traditional cooking culture of yellow wine .The flower type yellow wine new variety range is broadened, and the ever-growing requirement for low-alcohol, nutrient and healthy wine products of the market is met.

Description

technical field [0001] The invention belongs to the technical field of food processing, especially the technical field of wine making. Background technique [0002] Rose belongs to Rosaceae Rosa, which is a perennial evergreen or deciduous shrub with a flowering period of 4 to 10 months and a strong fragrance. In addition to rose essential oil, the petals are also rich in vitamins, tannins, polysaccharides and flavonoids, which have the functions of regulating qi, promoting blood circulation and regulating menstruation, promoting blood circulation, anti-wrinkle and beauty. It has a unique curative effect on diseases such as liver and stomach qi pain, irregular menstruation, red and white vaginal discharge, initial sores and furuncles, and bruises. [0003] Rose wine began in the Ming Dynasty. In the late Qing Dynasty, the rose wine brewed by "Ji Shenghe" in Pingyin City, Shandong Province was famous for its delicious taste and sweetness. Drinking rose wine for a long time ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 田润刚孙雨万维萧刘忠林
Owner 刘忠林
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