Fermented rose liquor making process
A technology for making rose wine, which is applied in the field of rose wine technology, can solve the problems of loss of beneficial ingredients, high alcohol content, unused anthocyanins, etc., and achieve the effect of retaining beneficial ingredients and easy control of alcohol content
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[0011] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.
[0012] Embodiments of the invention include:
[0013] A process for making fermented rose wine, comprising the following steps:
[0014] In the first step, in the raw material processing, the roses are sorted, destemmed, washed, and beaten with distilled water at a mass ratio of 1:18 to obtain rose pulp;
[0015] The second step is to adjust the acidity, add 2g of DL-malic acid to each liter of rose syrup, and control the pH value to 3.3;
[0016] The third step is initial sterilization, adding 150 mg of sodium metabisulfite to every liter of rose pulp to make the SO in rose pulp 2 The content is 80mg / L;
[0017] The fourth step is to adjust the sugar content. For each liter of rose syrup, ad...
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