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Flower fragrance type grape-rose health wine and preparation method thereof

A health care wine and flower-flavored technology, applied in the field of wine processing, can solve the problems of poor fermentation degree, not suitable for a wide range of people, and unused anthocyanins, etc., to achieve mellow and delicate taste, increased complexity, rich and pure fruity aroma Effect

Inactive Publication Date: 2019-09-17
SHANDONG ACAD OF GRAPE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, rose wine products on the market are mainly rose impregnated distilled wine made by traditional extraction method. The inventors found that this rose impregnated wine has high alcohol content and is not suitable for a wide range of people. Partially retained, but the beneficial ingredients are still partially lost, the most important thing is that the anthocyanins with health care functions are not utilized
However, if grapes and roses are mixed and fermented, it is easy to cause one side to be over-fermented or under-fermented, which will eventually affect the taste, and the pigment of the product is easy to brown and the color is not stable enough.

Method used

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  • Flower fragrance type grape-rose health wine and preparation method thereof
  • Flower fragrance type grape-rose health wine and preparation method thereof

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preparation example Construction

[0036] The invention provides a kind of preparation method of floral-flavored grape-rose health wine, the concrete steps are:

[0037] Roses are mixed with distilled water to obtain rose pulp, and potassium metabisulfite is added to the rose pulp to adjust the SO in the rose pulp 2 content, adding pectinase for maceration, adding sugar to adjust the sugar content, adding malic acid to adjust the pH of the rose syrup;

[0038] After the ingredients are adjusted, the rose pulp is put into a fermenter, and yeast is added for pre-fermentation. After the pre-fermentation, the flower dregs are separated for post-fermentation, and potassium metabisulfite is added to obtain rose fermented original wine;

[0039] The grapes are destemmed and crushed to obtain grape pulp, and potassium metabisulfite is added to adjust the SO in the grape pulp 2 content;

[0040] Putting the grape pulp into a fermenter and adding yeast for pre-fermentation, separating the pomace for post-fermentation, ...

Embodiment 1

[0056] (1) Pre-treatment of rose raw materials: beat Pingyin double-petal red roses and distilled water at a mass ratio of 1:20 to obtain rose pulp, and then add 160mg / L potassium metabisulfite to make the SO in rose pulp 2 The content is 80mg / L; add 20mg / L pectinase and soak for 72 hours; calculate the amount of sugar added according to the amount of 1° alcohol produced per 17g of sugar fermentation, add white sugar to the rose syrup raw material, and adjust the sugar content to 170g / L; add The DL-malic acid of 2.0g / L carries out acidity adjustment, and the control pH is 3.5.

[0057] (2) Fermentation of rose pulp: after the ingredients are adjusted, transfer it to a fermenter, add 250 mg / L Angel wine yeast to the rose mash in the fermenter, and control the temperature at 20-22°C for pre-fermentation, 6 Separation of flower dregs in ~7 days, post-fermentation, when the residual sugar is lower than 5g / L, the fermentation ends, and 100mg / L potassium metabisulfite is added, seal...

Embodiment 2

[0063] (1) Pretreatment of rose raw materials: beat Pingyin double-petal red roses and distilled water at a mass ratio of 1:20 to obtain rose pulp, and then add 120mg / L potassium metabisulfite to make the SO in rose pulp 2 The content is 60mg / L; add 30mg / L pectinase and soak for 48 hours; calculate the amount of sugar added according to the amount of 1° alcohol produced by fermentation of 17g sugar, add white sugar to the rose syrup raw material, and adjust the sugar content to 170g / L; add 3.0 The acidity of g / L DL-malic acid was adjusted to control the pH to be 3.2.

[0064] (2) Fermentation of rose pulp: after the ingredients are adjusted, transfer it to a fermenter, add 200mg / L Angel wine yeast to the rose mash in the fermenter, and control the temperature at 20-22°C for pre-fermentation, 6 ~7d for separation of flower dregs, post-fermentation, when the residual sugar is lower than 5g / L, the fermentation ends, 80mg / L potassium metabisulfite is added, sealed and sealed to ob...

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Abstract

The invention relates to a flower fragrance type grape-rose health wine and a preparation method thereof. The method comprises the steps that roses and distilled water are mixed and pulped to obtain rose pulp, the content of SO2 in the rose pulp is adjusted, pectinase is added for dipping, the sugar content is adjusted, the pH value of the rose pulp is adjusted, and fermentation is carried out to obtain rose fermented raw wine; grapes without stems are crushed to obtain grape pulp, the SO2 content of the grape pulp is adjusted, and fermentation is carried out to obtain grape fermented raw wine; the grape fermented raw wine and the rose fermented raw wine are blended and aged to obtain aged wine; the aged wine is subjected to stabilization treatment to obtain the flower fragrance type grape-rose health wine. Grape and rose raw materials are fermented separately, so that generation of a hybrid fragrance is effectively eliminated, the fruity flavor is strong and pure, the taste is mellow and fine, and a wine body is full and complete; the content of phenolic substances such as anthocyanin is increased, the antioxidant is stronger, and the stability of a product is improved.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a flower-flavored grape-rose health wine and a preparation method thereof. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Grape (Cabernet Sauvignon) is an ancient French wine-making variety. Cabernet Sauvignon is rich in tannins, darker in color, and rich in anthocyanins, which can reduce fat content in the liver and serum, resist oxidation, prevent arteriosclerosis, and resist mutation. , anti-tumor, anti-allergy, protection of gastric mucosa, delay platelet aggregation and other physiological and medicinal functions. The single varietal wine produced ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G1/022C12G1/00C12R1/865
CPCC12G3/026C12G1/0203C12G1/00
Inventor 丁燕吴新颖任凤山韩晓梅王哲
Owner SHANDONG ACAD OF GRAPE
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