CN100389186C - Red rose wine and its brewing method - Google Patents

Red rose wine and its brewing method Download PDF

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Publication number
CN100389186C
CN100389186C CNB2005100408219A CN200510040821A CN100389186C CN 100389186 C CN100389186 C CN 100389186C CN B2005100408219 A CNB2005100408219 A CN B2005100408219A CN 200510040821 A CN200510040821 A CN 200510040821A CN 100389186 C CN100389186 C CN 100389186C
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China
Prior art keywords
rose
wine
sucrose
parts
fermentation
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Expired - Fee Related
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CNB2005100408219A
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Chinese (zh)
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CN1724628A (en
Inventor
曹景伟
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曹景伟
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Priority to CNB2005100408219A priority Critical patent/CN100389186C/en
Publication of CN1724628A publication Critical patent/CN1724628A/en
Application granted granted Critical
Publication of CN100389186C publication Critical patent/CN100389186C/en
Expired - Fee Related legal-status Critical Current
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Abstract

The present invention relates to rose wine and a brewing method thereof. The rose wine uses fresh rose flowers and concentrated juice as main materials. The brewing method comprises the following steps: cane sugar, SO2 and water are added in the main materials; then heat lixiviation is carried out on the main materials; active dried yeast is added for fermentation. The obtained rose wine has the advantages of ruby color, strong rose flowery odour, soft taste and rich nutrition.

Description

Red rose wine and brew method thereof
Technical field
The present invention relates to a kind of cider and brew method thereof.
Background technology
Rose belongs to Rosaceae lotus leaf shrub, is one of flowers of having deep love for very much of China people.The cultivation history in existing several thousand, carry according to medicine secretaries such as Compendium of Material Medica: Rose have anthophagy coagulate fragrant, regulate the flow of vital energy, effects such as Xie Yu, the diffusing silt of invigorating blood circulation, causing resuscitation with aromatic drugs, the beauty treatment of taste skin, digestion-promoting spleen-invigorating.
Cider on the market all is to allocate or distill behind the employing edible ethanol immersion Rose to form now, coarse mouthfeel, and the blending of also must mixing colours could be sold, and pursues the cider of pure natural fermentation with present human consumer and can't compare.
Summary of the invention
The purpose of this invention is to provide the new fresh-rose of a kind of employing, through the superheated water lixiviate, add a certain amount of fruit juice concentrate and sucrose, add the frame active dry yeast, make yeast utilize sugar to be converted into wine under certain condition, this wine is Ruby red, and the fragrance of flowers is strong, contain lot of organic acids and trace element, nutritious.
The object of the present invention is achieved like this: described cider is a major ingredient with fresh-rose, fruit juice concentrate, adds sucrose, SO 2, water, carry through hot dipping, the fermentation brew form.
The various raw material consumptions of cider of the present invention are also tested in a large number through the contriver and are groped constantly to improve to sum up to draw, and various raw material consumptions all have effect preferably in the scope of following weight ratio:
The consumption weight ratio of various raw materials:
15 parts of new 10 portions of fruit juice concentrates of fresh-rose
80 parts in 10 parts of water of sucrose
Fruit juice concentrate is: grape fruitade, concentrated Succus Mali pumilae, concentrated haw juice, concentrated strawberry juice etc.
The brew method that preferably the invention provides cider is as follows:
(1) weigh various raw materials in proportion, standby;
(2) hot water more than 85 ℃ is added in the Rose, be incubated 20 minutes, add fruit juice concentrate and sucrose, the adjustment pol is 22-24%, adds SO 2, transferring pH value is 3;
(3), when treating that the described colored liquid temp of step (2) drops to 30 ℃, insert the active dry yeast after 0.05% activation, ferment, leavening temperature is 22-28 ℃, and fermentation time is 7-10 days;
(4) be lower than below the 5g/L when residual sugar, the wine degree is a fermentation termination in the time of 10-12 °, it is filtered allotment after, through can, sterilization, red rose wine gets product.
Positively effect of the present invention is: this wine adopts new fresh-rose, after hot dipping is carried, makes the Rose pigment, and nutritive substance leaches as early as possible, adds fruit juice concentrate, sucrose, and the cider after fermentation is Ruby red, and Rose Essentielle is strong, and mouthfeel is soft, nutritious.
The invention will be further described below in conjunction with embodiment
Embodiment 1:
The component of cider and consumption:
15 parts of new 10 parts of grape fruitades of fresh-rose
80 parts in 10 parts of water of sucrose
Compound method is as follows:
(1) weigh various raw materials in proportion, standby;
(2) hot water more than 85 ℃ is added in the Rose, be incubated 20 minutes, add grape fruitade and sucrose, the adjustment pol is 22-24%, adds SO 2, transferring pH value is 3;
(3), when treating that the described colored liquid temp of step (2) drops to 30 ℃, insert the active dry yeast after 0.05% activation, ferment, leavening temperature is 22-28 ℃, and fermentation time is 7-10 days;
(4) be lower than below the 5g/L when residual sugar, the wine degree is a fermentation termination in the time of 10-12 °, it is filtered allotment after, through can, sterilization, red rose wine gets product.
The alcoholic strength of described finished product red rose wine is 10 °, acidity 0.2%, pol 2%.
Colored slag after processing separates contains certain wine degree, behind the timely distillation, can obtain alcoholic strength and be 30-35 ° white rugose rose wine.
Embodiment 2:
The component of cider and consumption:
The component of cider and consumption:
15 parts of new 10 parts of concentrated Succus Mali pumilaes of fresh-rose
80 parts in 10 parts of water of sucrose
Compound method is as follows:
(1) weigh various raw materials in proportion, standby;
(2) hot water more than 85 ℃ is added in the Rose, be incubated 20 minutes, add concentrated Succus Mali pumilae and sucrose, the adjustment pol is 22-24%, adds SO 2, transferring pH value is 3;
(3), when treating that the described colored liquid temp of step (2) drops to 30 ℃, insert the active dry yeast after 0.05% activation, ferment, leavening temperature is 22-28 ℃, and fermentation time is 7-10 days;
(4) be lower than below the 5g/L when residual sugar, the wine degree is a fermentation termination in the time of 10-12 °, it is filtered allotment after, through can, sterilization, red rose wine gets product.
The alcoholic strength of described finished product red rose wine is 12 °, acidity 0.15%, pol 2%.
Colored slag after processing separates contains certain wine degree, after in time distilling, can obtain alcoholic strength and be 30-35 ° white rugose rose wine.

Claims (2)

1. red rose wine is characterized in that with the fresh-rose being that major ingredient adds water and carries through hot dipping, adds fruit juice concentrate, sucrose, SO again 2, the fermentation brew form;
The consumption weight part of each raw material is:
15 parts of new 10 portions of fruit juice concentrates of fresh-rose
80 parts in 10 parts of water of sucrose.
2. the preparation method of the described red rose wine of claim 1 is characterized in that carrying out as follows:
(1) weigh various raw materials in proportion, standby;
(2) hot water more than 85 ℃ is added in the Rose, be incubated 20 minutes, add fruit juice concentrate and sucrose, the adjustment pol is 22-24%, adds SO 2, transferring pH value is 3;
When (3) treating that the described colored liquid temp of step (2) drops to 30 ℃, the active dry yeast after access 0.05% activation ferments, and leavening temperature is 22-28 ℃, and fermentation time is 7-10 days;
(4) be lower than below the 5g/L when residual sugar, the wine degree is a fermentation termination in the time of 10-12 °, it is filtered allotment after, through can, sterilization, red rose wine gets product.
CNB2005100408219A 2005-06-27 2005-06-27 Red rose wine and its brewing method Expired - Fee Related CN100389186C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2005100408219A CN100389186C (en) 2005-06-27 2005-06-27 Red rose wine and its brewing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2005100408219A CN100389186C (en) 2005-06-27 2005-06-27 Red rose wine and its brewing method

Publications (2)

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CN1724628A CN1724628A (en) 2006-01-25
CN100389186C true CN100389186C (en) 2008-05-21

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Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102161944B (en) * 2011-02-25 2012-06-20 永登苦水兴顺玫瑰花有限公司 Method for preparing Kushui rose dry red wine
CN102827740B (en) * 2012-05-24 2013-12-11 浙江朗诗德健康饮水设备股份有限公司 Baisui (Chinese character) wine and preparation method thereof
CN102851178A (en) * 2012-10-11 2013-01-02 甘肃农业大学 Fermented Kushui rose wine
CN104432291A (en) * 2013-09-18 2015-03-25 林达 Fruit and vegetable drink recipe and preparation method thereof
CN105886194A (en) * 2014-09-09 2016-08-24 贵州瑞蓝果业科技发展有限责任公司 Composite fragrance-type blueberry red wine brewing method
CN104694366B (en) * 2015-03-25 2017-05-10 泸州品创科技有限公司 Rose fragrant rice arrack and making method thereof
CN105331493B (en) * 2015-12-23 2017-12-26 秦皇岛大惠生物技术有限公司 A kind of rose fizz and its production method
CN105767822A (en) * 2016-03-10 2016-07-20 大连民族大学 Preparation method of petal and fruit-fermented beverage
CN105586230A (en) * 2016-03-24 2016-05-18 甘肃东方天润玫瑰科技发展有限公司 Rose breezer and preparation method thereof
CN106010869A (en) * 2016-04-27 2016-10-12 贵州贵咖生物科技有限公司 Blueberry and rose composite fruit wine and brewing method thereof
CN105820930A (en) * 2016-06-16 2016-08-03 黑龙江省带岭林业科学研究所 Wild rose wine and preparing method thereof
CN106085743A (en) * 2016-08-31 2016-11-09 苏州苏东庭生物科技有限公司 A kind of fermented type cider processing technology
CN106350377A (en) * 2016-10-30 2017-01-25 贵州布医坊民族特色用品有限公司 Preparation method for rose wine
CN106754068A (en) * 2017-01-18 2017-05-31 渭南师范学院 A kind of brew method of green plum cider
CN107227245B (en) * 2017-06-02 2020-10-13 云南省药物研究所 Preparation process of rose flame wine
CN107164163A (en) * 2017-07-05 2017-09-15 界首市鲜天下家庭农场 A kind of nutrition and health care rose strawberry wine

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1096323A (en) * 1993-12-04 1994-12-14 陈厚刚 Rose flower wine and manufacture method thereof
CN1291641A (en) * 1999-10-08 2001-04-18 吴振堂 Wine with rose smell

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1096323A (en) * 1993-12-04 1994-12-14 陈厚刚 Rose flower wine and manufacture method thereof
CN1291641A (en) * 1999-10-08 2001-04-18 吴振堂 Wine with rose smell

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