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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com