Method for preparing high-quality roxburgh rose fruit wine

Abstract

The invention relates to the technical field of fruit wine brewing, and specificlaly relates to a method for preparing high-quality roxburgh rose fruit wine, wherein the roxburghii roxburghii fresh fruit is soaked and pretreated with a special enzyme solution and a mixed solution of clear water, and then the roxburghii roxburghii fruit dry is prepared as raw material for brewing wine, and the roxburghii roxburghii fruit dry is successively pulverized, clarified, enzymatically hydrolyzed and adjusted to the initial sugar concentration of 230-250 g / L and pH 3.8-4.2, fermenting with Angel activedry yeast under these conditions, And fermentation conditions were strictly controlled. Finally, the final wine was treated with the compound clarifier of crosslinked polyvinylpyrrolidone, gelatin andchitosan. The wine had good taste, no bitter taste, light brown color, clear and transparent, good stability, and greatly improved the quality of rosa roxburghii wine.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a preparation method of high-quality Rosa roxburghii fruit wine. Background technique [0002] Rosa roxburghii belongs to the genus Rosa, and the fruit is sweet and refreshing, with a unique aroma. Rosa roxburghii is rich in more than ten kinds of trace elements needed by the human body, such as vitamin C, superoxide dismutase SOD, carotene, and organic acids. The obtained active substances are: protocatechuic acid, prickly acid, pricklyin, etc., mainly organic acids, flavonoids, and triterpenoids. It has been found through research that Rosa roxburghii has various pharmacological effects such as delaying aging, preventing and treating diabetes, improving body immunity, anti-atherosclerosis, preventing cancer and anti-cancer, improving fertility, anti-inflammatory analgesia, detoxification, and sedation. Very good prospects for development and application. [0003] ...

AI Technical Summary

Problems solved by technology

However, the composition of fermented wine is complex, and factors such as fermentation time and temperature will affect the stability of the wine body and cause precipitation. These sediments are harmless to the human body, but they seriously affect the appearance quality of fruit wine, and affect the flavor and substances of fruit wine. ingredients have an impact

Existing thorn pear wine is extremely prone to turbidity and poor clarity during storage, which greatly affects wine color, mouthfeel and stability, thereby limiting the application of thorn pear wine; During the process, the degree of fermentation is difficult to control, resulting in poor control of the alcohol content and residual sugar content of Rosa roxburghii wine, and the taste is bitter and astringent

For example, the Chinese invention patent whose application publication number is CN103555514A discloses a kind of seedless Rosa roxburghii fruit wine and a preparation method thereof. Fermentation, due to the adoption of active shellfish yeast suitable for the fermentation of cereal materials, it is applied to the fermentation of seedless thorn pear fruit wine, and the fermentation control is not good, resulting in bitter taste, poor flavor and more additives of thorn pear fruit wine; , most of the existing Rosa roxburghii wines are brewed with fresh fruit. Because the harvest period of Rosa roxburghii fruit is less than 30 days, the fresh fruit supply period is short, it is not easy to transport and store, and the fresh fruit is not processed in depth, so the Rosa roxburghii fruit wine made is easy to change taste and deteriorate. Can not meet people's demand for high-quality prickly pear wine

Above these problems have limited the development of Rosa roxburghii industry and the expansion of market