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Preparation method of rosa sterilis honey fruit wine

A technology of golden roxburghii and honey, which is applied in the field of wine making, can solve the problems of not conforming to the trend direction, poor wine body stability, and low nutrient absorption rate, and achieve the effects of shortening the main fermentation time, low alcohol content, and increasing flavor

Pending Publication Date: 2020-04-14
GUIZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method has the following problems: 1. The alcohol content is high, which does not meet the trend of low-alcohol wine development; 2. The stability of the wine body is poor; 3. The nutrient absorption rate is low

Method used

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  • Preparation method of rosa sterilis honey fruit wine
  • Preparation method of rosa sterilis honey fruit wine
  • Preparation method of rosa sterilis honey fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method of Rosa roxburghii honey wine, comprising the following steps:

[0040] (1) Raw material processing: After pre-cooling the freshly picked roxburghii fruit in a 2-4°C freezer, transfer it to a -20°C freezer for freezing;

[0041] (2) Juice extraction: take the frozen Rosa roxburghii fruit to thaw naturally, crush and squeeze until no juice flows out, take the juice and put it into a fermentation tank, add metabisulfurous acid according to W Rosa roxburghii juice: W water = 1:1 Potassium (50mg / L) and pectinase (20mg / L) are evenly mixed, sealed, and left to stand overnight at room temperature to obtain Rosa roxburghii juice;

[0042] (3) Adjustment of fermented liquid: adding tartaric acid and honey after detecting the pH value and sugar content of the fermented liquid to adjust the fermented liquid to a pH of 3.5 and a sugar content of 22°Brix;

[0043] (4) Yeast inoculation: Saccharomyces cerevisiae is activated and added to the fermentation broth a...

Embodiment 2

[0055] A preparation method of Rosa roxburghii honey wine, comprising the following steps:

[0056] (1) Raw material processing: After pre-cooling the freshly picked roxburghii fruit in a 2-4°C freezer, transfer it to a -20°C freezer for freezing;

[0057] (2) Juice extraction: take the frozen Rosa roxburghii fruit and thaw it naturally, crush and squeeze it until no juice flows out, take the juice and put it into a fermentation tank, add metabisulfurous acid according to W Rosa roxburghii juice: W water = 4:1 Potassium (48mg / L) and pectinase (22mg / L) were evenly mixed, sealed, and allowed to stand overnight at room temperature to obtain Rosa roxburghii juice;

[0058] (3) Adjustment of fermented liquid: adding tartaric acid and honey after detecting the pH value and sugar content of the fermented liquid to adjust the fermented liquid to a pH of 3.0 and a sugar content of 23°Brix;

[0059] (4) Yeast inoculation: Saccharomyces cerevisiae is activated and added to the fermentat...

Embodiment 3

[0071] A preparation method of Rosa roxburghii honey wine, comprising the following steps:

[0072] (1) Raw material processing: After pre-cooling the freshly picked roxburghii fruit in a 2-4°C freezer, transfer it to a -20°C freezer for freezing;

[0073] (2) Juice extraction: take the frozen Rosa roxburghii fruit and thaw it naturally, crush and squeeze it until no juice flows out, take the juice and put it into a fermentation tank, add metabisulfurous acid according to W Rosa roxburghii juice: W water = 2:1 Potassium (52mg / L) and pectinase (18mg / L) were evenly mixed, sealed, and left to stand overnight at room temperature to obtain Rosa roxburghii juice;

[0074] (3) Adjustment of fermented liquid: adding tartaric acid and honey after detecting the pH value and sugar content of the fermented liquid to adjust the fermented liquid to a pH of 3.5 and a sugar content of 21°Brix;

[0075] (4) Yeast inoculation: Saccharomyces cerevisiae is activated and added to the fermentation...

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Abstract

Belonging to the technical field of wine brewing, the invention particularly relates to a preparation method of rosa sterilis honey fruit wine. The method includes the steps of: (1) raw material treatment; (2) juice taking; (3) fermentation liquor adjustment; (4) yeast inoculation; (5) primary fermentation; (6) clarification; (7) ageing; (8) blending; and (9) filtering and bottling: filtering theblended fruit wine by a filtering instrument, and then performing bottling. The rosa sterilis honey fruit wine provided by the invention adopts rosa sterilis and honey as the raw materials, wherein the rosa sterilis is rich in nutrition, contains a lot of vitamin C and polyphenol, has strong fragrance, is coordinated with the mellow and sweet taste of honey, so that the wine body is clear and bright, has harmonious fragrance, delicate and refreshing taste and moderate acerbity, the fruit wine having harmonious fruit fragrance, honey fragrance and wine fragrance is unique in flavor, has low alcoholic strength, more conforms to the development trend of massive health, and is suitable for people of all ages to drink.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a preparation method of Rosa roxburghii honey wine. Background technique [0002] Rosa roxburghii, also known as Rosa roxburghii, Seedless Rosa roxburghii, Rosa roxburghii, etc., is a fruit tree with premature birth, high yield, well-developed root system, and vigorous growth. It is produced in Anshun City, Guizhou Province, and is a unique wild resource in Anshun City. And Anshun City owns the variety rights. Ripe Rosa roxburghii has thick flesh and sweet and sour taste. The vitamin C content of fresh fruit is 1133mg / 100g, which is 2-11 times higher than kiwi fruit, 21 times higher than sweet orange, 225 times higher than apple, and 377 times higher than pear; its fresh fruit The SOD content in the fruit is 6000U / g, which is more than 6 times that of kiwi, fig, hawthorn, and blackberry, and 12 to 30 times that of apples, oranges, pears, and grapes. The sugar con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12H1/048C12R1/865
CPCC12G3/024C12G3/026C12H1/0408
Inventor 黄名正于志海李崔金怡张飞云
Owner GUIZHOU INST OF TECH
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