The invention relates to a
processing method of rose aromatized
wine, which comprises the following steps: (1) grading Merlot grape fruit, sufficiently washing with water, crushing, squeezing, and adding
sodium metabisulfite to obtain a grape mash; (2) adding Kushui roses, of which calyces are removed, into the grape mash, mixing, removing stems, and crushing to obtain a grape liquid; (3) adding activated
pectinase into the grape liquid for impregnation for 36-48 hours, adding activated
yeast, and fermenting at 22-27 DEG C by a conventional process; when the primary
fermentation finishes after 10-12 days, separating new artesian
wine, storing the
wine in a closed
fermentation tank, and carrying out secondary
fermentation under the condition of not removing
skin residues; when the secondary fermentation finishes after 60-90 days, removing wine legs, fully storing the wine in a tank for 2-3 months, adding
chitosan and
bentonite, and clarifying for 2.5 hours, thereby obtaining the clarified wine; and (4) filtering the clarified wine, adding
sodium metabisulfite, sterilizing by a conventional process, and bottling. The invention has the advantages of simple production technique, low cost and low
pollution.