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Rose fen-flavor white wine and brewage method thereof

A technology of fragrance-flavored liquor and rose wine, which is applied in the preparation of alcoholic beverages, etc., which can solve the problems of poor taste, weak fragrance of rose wine, and inability to fully extract active ingredients of rose, and achieve the effect of simple brewing method and rich rose fragrance

Active Publication Date: 2016-08-17
YUNNAN YUNJIU WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of rose fragrance type white wine and its brewing method, so as to solve the problem that the rose wine on the market is only soaked in edible alcohol, and the active ingredients of rose cannot be fully extracted, and the rose wine produced has a weak fragrance and poor taste. poor problem

Method used

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  • Rose fen-flavor white wine and brewage method thereof
  • Rose fen-flavor white wine and brewage method thereof
  • Rose fen-flavor white wine and brewage method thereof

Examples

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Effect test

Embodiment 1

[0026] A rose fragrance type liquor and a brewing method thereof, comprising the steps of preparing Xiaoqu Fenxiang solid fermented grains, preparing rose wine semi-solid fermented grains, and distillation.

[0027] The first step of making Xiaoqu Qingxiang solid fermented grains comprises the following steps:

[0028] 1) Soaking grains: Put glutinous sorghum, glutinous rice, corn, and wheat into the ratio of glutinous sorghum: glutinous rice: corn: wheat = 7:1:1:1 by weight, soak grains separately with hot water at 90°C, and the soaking time For glutinous sorghum 10h, corn 12h, sorghum 8h, wheat 16h. After the grain is soaked, soak it with cold water to get rid of the sour water and astringent water, and then put it into the steamer after draining.

[0029] 2) Steamed grain: It is divided into initial steamed and stewed grains. After soaking the four kinds of grains, spread the retort first, block the gap with a little rice husk, and put the above-mentioned grains into retor...

Embodiment 2

[0041] A rose fragrance type liquor and a brewing method thereof: comprising preparing Xiaoqu Qingxiang solid fermented grains, preparing rose wine semi-solid fermented grains, and distilling.

[0042] The first step of making Xiaoqu Qingxiang solid fermented grains comprises the following steps:

[0043] 1) Soaking grains: Put glutinous sorghum, glutinous rice, corn, and wheat into the ratio of glutinous sorghum: glutinous rice: corn: wheat = 7:1:1:1 by weight, soak grains separately with hot water at 95°C, and the soaking time Waxy high 12h, corn 18h, high 10h, wheat 18h. After the grain is soaked, soak it with cold water to get rid of the sour water and astringent water, and then put it into the steamer after draining.

[0044] 2) Steamed grain: It is divided into initial steamed and stewed grains. After soaking the four kinds of grains, spread the retort first, block the gap with a little rice husk, and put the above-mentioned grains into retorts for initial steaming. Dry s...

Embodiment 3

[0056] A rose fragrance type liquor and a brewing method thereof, comprising the steps of preparing Xiaoqu Qingxiang solid fermented grains, preparing rose wine semi-solid fermented grains, and distillation.

[0057] The first step of making Xiaoqu Qingxiang solid fermented grains includes the following steps:

[0058] 1) Soaking grains: Put glutinous sorghum, glutinous rice, corn, and wheat into the ratio of glutinous sorghum: glutinous rice: corn: wheat = 7:1:1:1 by weight, soak grains separately with hot water at 90°C, and the soaking time For glutinous sorghum 10h, corn 12h, sorghum 8h, wheat 16h. After the grain is soaked, soak it with cold water to get rid of the sour water and astringent water, and then put it into the steamer after draining.

[0059] 2) Steamed grain: It is divided into initial steamed and stewed grains. After soaking the four kinds of grains, spread the retort first, block the gap with a little rice husk, and put the above-mentioned grains into retor...

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Abstract

The invention discloses a white wine and a brewage method thereof, and particularly relates to a rose fen-flavor white wine and a brewage method thereof. The method comprises the following steps: by using glutinous sorghum, glutinous rice, maize, wheat and Rose rugosa in the Anning Street 8 region in Yunnan as the main raw materials, preparing Xiaoqu fen-flavor solid fermented grains, preparing rose wine semisolid fermented grains, and distilling, wherein the rose wine semisolid fermented grains are prepared by mixing and pulping rose petals, pure water and syrup and fermenting. The method for brewing the rose fen-flavor white wine is simple. The prepared rose fen-flavor white wine well maintains the original flavor and nutrients of the rose, has the advantages of thicker rose flavor, clear wine body and good mouthfeel, and is sweet and smooth.

Description

technical field [0001] The invention relates to a liquor and a brewing method thereof, in particular to a rose fragrance type liquor and a brewing method thereof. Background technique [0002] As people pay more attention to the role of plant nutrition and health care, many products using plants as raw materials have been launched one after another. Modern studies have shown that roses have the functions of regulating qi and relieving depression, promoting blood circulation and dispelling blood stasis, eliminating food and invigorating the spleen and nourishing the appearance. Rose is used as medicine, and its flowers are dried in the shade, which has the functions of promoting qi, promoting blood circulation and astringent. Roses contain high sugar content, and contain vitamin C, vitamin E, B-carotene and many other mineral nutrients related to human health and treatment of diseases. The content of common mineral elements contained in them is higher than that of cereals an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 邱峻张晓梅郭昭涵
Owner YUNNAN YUNJIU WINE CO LTD
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