CN102851178A - Fermented Kushui rose wine - Google Patents

Fermented Kushui rose wine Download PDF

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CN102851178A
CN102851178A CN2012103818376A CN201210381837A CN102851178A CN 102851178 A CN102851178 A CN 102851178A CN 2012103818376 A CN2012103818376 A CN 2012103818376A CN 201210381837 A CN201210381837 A CN 201210381837A CN 102851178 A CN102851178 A CN 102851178A
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rose
wine
bitter water
fermented
slurry
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蒋玉梅
毕阳
李霁昕
于倩
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Gansu Agricultural University
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Gansu Agricultural University
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Abstract

The invention relates to a fermented Kushui rose wine. The preparation method of the fermented Kushui rose wine comprises the following steps: pulping Kushui roses in distilled water to obtain rose pulp; enabling the rose pulp to be sequentially subjected to acidity regulation, sodium metabisulfite sterilization, sugar content regulation, ingredient regulation (addition of yeast nutrients) and enzymolysis impregnation, and then adding Hongjianiang wine yeast to perform fermentation so as to obtain a fermented Kushui rose wine; aging and clarifying the fermented Kushui rose wine to obtain a clarified rose wine; filtering the clarified rose wine, regulating the sugar content to 45-60 g/L, and then adding sodium metabisulfite until the SO2 content is 10-15 mg/L; and finally, sterilizing according to the conventional method, and filling into a bottle to obtain the low-alcohol fermented Kushui rose wine of which the alcohol content is 5-9%(v/v). The fermented Kushui rose wine contains abundant nutrients, is rich in volatile aromatic components, has the effects of regulating the flow of qi, relieving the depressed liver, promoting blood circulation, dissipating blood stasis, regulating menstruation, alleviating pain, protecting against free radicals and resisting aging, and can remove fatigue and promote wound healing.

Description

A kind of fermented type bitter water rose wine
Technical field
The present invention relates to a kind of Fermented Fruit Wine, relate in particular to a kind of fermented type bitter water rose wine.
Background technology
In traditional cider processing, rose only is used for liquor lixiviate, distillation production high wine as auxiliary material, and this series products is because alcoholic strength is high, and the consumer group is subject to certain limitation.Along with Economic development, the flowers drink quietly rises, it is nutritious, fragrance is pleasant and have certain health-care effect, therefore enjoy market to pay close attention to, and market research shows, the human consumer begins to favor mild health care type fruit wine at present, and this further impels low fermented type flowers wine to climb up gradually the consumption market wonderful stage.
In numerous flowers raw materials, rose receives much concern.Rose is perennial evergreen or the fallen leaves property shrub of Rosaceae rose, and is at west general designation Rose, Chinese then different formulation and the differentiations such as rose, rose, Mo Hong and Chinese rose are arranged.Rose flavor sweet, little hardship, warm in nature, the function that liver-smoothing, qi-regulating, regulating menstruation by adjusting the flow of blood are arranged, can be used for treating stomachache due to hyperactive liver-QI attacking the stomach, food vomit less evil, menoxenia, fall and pounce on the pain of injury, its root has and blood, menstruation regulating, end the effect of band, cures mainly that menoxenia, band are descended, wound, rheumatic arthralgia.Contain 300 various chemical components in the Rose, such as alcohol, aldehyde, lipid acid, the phenol of fragrance with contain oil and the fat of essence, often eat the gentle liver of the rose goods stomach of waking up, have a respite and invigorate blood circulation, beautifying face and moistering lotion makes us refreshing refreshing.Rose effective constituent is advanced the multiple nutritional components such as normal, trace element (sulphur, phosphorus, potassium, calcium, magnesium iron, zinc, copper, manganese etc.) that research finds to contain in the rose polyphenol, flavones, 18 seed amino acids (comprising 8 seed amino acids that human body is necessary), needed by human and vitamins C both at home and abroad, pharmacological research shows that it has stronger anti-oxidant, the effect of removing free radical simultaneously.
The rose dipping liquor made take traditional extraction of cider series products is as main in the market, it is that fresh rose flower is immersed in the wine, pour wine and flower into middle distillation after entirely soaking into certain hour wait using up, after wine that distillate and wine base, sugar, acid, distilled water are made after allocating.Wine liquid is water white liquid, has Rose Essentielle, and aroma is little sweet, and alcoholic strength is greater than 18 °.Because rose impregnating liquor alcoholic strength is high, suitable crowd is not extensive, though and after the dipping distillation fragrance of rose have part to keep, but beneficiating ingredient still has partial loss, the most important thing is that the cyanidin(e) with nourishing function is not utilized.The cider made from fermentation method is then avoided the shortcoming of above-mentioned dipping liquor, has increased when keeping raw material fragrance that fermentation is fragrant, ageing is fragrant, and it is abundant to have a cyanidin(e) utilization, the manageable new feature of wine degree.
Bitter water rose ( Rosa stertata * Rosa rugosaYuet Ku) is the Hybrid of Chinese rose and cognate rose, the cultivation history in more than 200 year is arranged, because its Main Cultivation is gained the name in Yongdeng County, Gansu Province county misery area.Bloom the annual last ten-days period in May, and about about 25 days of florescence was the representative of Luzhou-flavor rose.Although recent domestic possesses some special knowledge to bitter water rose, the degree of depth is not enough, at present the also unmanned fermented wine research and development of paying close attention to take bitter water rose as raw material.
Summary of the invention
Technical problem to be solved by this invention provides a kind of fermented type bitter water rose wine that contains rose pigment, nutritive ingredient.
For addressing the above problem, a kind of fermented type bitter water rose wine of the present invention is characterized in that: this wine refers at first Rose sertata X R. rugosa Yu. Et Ku and distilled water after the mass ratio making beating by 1:18 ~ 1:26, be obtained the Rose slurry; Then described Rose slurry is successively through acidity adjustment, Sodium Metabisulfite sterilization, after the composition adjustment and enzymolysis dipping of yeast nutrition adjusted, added to pol, add the fermentation of " red vintage wine " wine yeast, the cider of the bitter water rose wine that the bitter water rose wine that obtains fermenting and finish, this fermentation are finished after obtaining clarifying after ageing, the clarification; Secondly the cider after described clarification is through ultrafiltration membrance filter, after being adjusted to its pol and being 45 ~ 60 g/L with white sugar, press the described cider interpolation of 1L 20 ~ 30 mg Sodium Metabisulfites, makes its SO 2Content is 10 ~ 15mg/L; At last according to a conventional method after the sterilization, it is 5 ° ~ 9 ° low fermented type bitter water rose wine that can becomes bottle namely to get alcoholic strength.
Described acidity adjustment refers to add the DL-oxysuccinic acid of 2.0 g ~ 3.0g in the described Rose slurry of 1 L, and control pH value is 3.2 ~ 3.5.
The addition of described Sodium Metabisulfite adds 140 ~ 180 mg in starching by the described Rose of 1 L, and makes the SO in the described Rose slurry 2Content is 70 ~ 90 mg/L.
Described pol adjustment refers to calculate the adding white sugar by the amount of 1 ° of alcohol of every 17g white sugar fermentation in the described Rose slurry of 1 L, and according to the alcoholic strength of required low fermented type bitter water rose wine, calculating adds white sugar.
Described enzymolysis dipping refers to add 0.02 ~ 0.04g polygalacturonase in the described Rose slurry of 1 L, and dipping 48h ~ 72h.
Described yeast nutrition refers to potassiumphosphate and magnesium chloride, and the potassiumphosphate that adds in the described Rose of the 1 L slurry is 0.5g ~ 0.7g, and magnesium chloride is 0.35 g ~ 0.5g.
After described red vintag wine yeast fermentation refers to that dipping finishes, get 1/40 ~ 1/10 steeping fluid, calculate red vintag wine active dry yeast addition by adding 0.2g in the 1 L Rose slurry, behind 28 ℃ ~ 30 ℃ constant temperature activation 30min, pour into to be equipped with in the Rose slurry fermentor tank and stir, and under 24 ℃ ~ 28 ℃, ferment.
Described ageing, clarification refer to tinning after bitter water rose wine that fermentation is finished is with filtered through gauze, and the bitter water rose wine of finishing by the described fermentation of 1L adds 35 ~ 50mg Sodium Metabisulfite, makes its SO 2Content is 17 ~ 25 mg, and the canful storage after 4 ~ 7 months, adds chitosan 75 ~ 85mg/L in 25 ℃ ~ 30 ℃ clarification 48h ~ 60h 15 ~ 20 ℃ of lower ageing.
The molecular weight cut-off of described ultra-filtration membrane is 800 ~ 400KDa.
The present invention compared with prior art has the following advantages:
1, the present invention is the transparent uniform liquid of rose, and is free from foreign meter, detects the requirement (referring to table 1) that meets health, sense organ and physical and chemical index by QB/T 2758-2005 " fermented wine hygienic standard ".
Table 1: indices detected result of the present invention
Figure 324103DEST_PATH_IMAGE001
2, because bitter water rose wine nutritive value of the present invention abundant (referring to table 2), and be rich in volatile aromatic composition (referring to table 3), therefore the present invention have the Xie Yu of regulating the flow of vital energy, Huoxue San " silt, menstruction regulating and pain relieving, to Green Tea Extract, antidotal effect, and can Ginseng Extract and promote wound healing.Often drink the blackspot that to remove on the skin, make the tender white nature of skin.
Table 2: the nutritive ingredient of rose (mg/g)
Figure 317467DEST_PATH_IMAGE002
Table 3: bitter water rose wine physical and chemical index detected result
Index subjet Detected result
Outward appearance Rose-red transparent uniform liquid
Smell Typical case's bitter water rose fragrance of a flower, aroma are coordinated
The pH value 3.0
Sugar 50g/L~60g/L
SO 2 50mg/L~80g/L
Mercury Nothing
Arsenic Nothing
Plumbous Nothing
Table 3: bitter water rose fume analysis of hplc result
Retention time (dividing) Molecular formula The compound title Relative content (%)
2.63 C 2H 4O Acetaldehyde 4.771
4.08 C 3H 8O The 1-propyl alcohol 0.085
4.19 C 4H 8O 2 Ethyl acetate 3.111
5.16 C 4H 10O Isopropylcarbinol 0.451
5.90 C 6H 14O 2 Acetal 0.059
6.10 C 6H 12O 2 2,3,4-trimethylammonium-1, the 3-dioxolane, 0.089
6.74 C 2H 4O 2 Acetic acid 2.334
8.12 C 5H 12O The 3-methyl-1-butanol 10.008
11.33 C 5H 10O 3-methyl-2-butanone 0.124
11.82 C 7H 14O 2 Pentyl acetate 0.086
13.09 C 3H 8O 2 1,2-PD 0.100
13.40 C 6H 14O The 1-hexanol 0.112
16.46 C 8H 14O 2 Acetic acid 3-hexene ester 0.192
17.30 C 8H 16O 2 Ethyl hexanoate 0.378
17.40 C 7H 10O 4-methylene radical-5-hexenoic aldehyde 0.166
18.08 C 7H 16O 1-heptanol 0.343
22.20 C 6H 12O 2 Caproic acid 1.044
22.60 C 10H 18O Along rose oxide 6.008
22.89 C 8H 18O The 1-octanol 0.192
23.39 C 10H 18O Anti-rose oxide 0.346
23.70 C 10H 18O Phantol 1.310
25.00 C 5H 8 The 2-methyl isophthalic acid, the 3-divinyl 0.310
26.00 C 8H 14 2,5-octadiene 0.137
26.78 C 10H 20O 2 Ethyl octylate 1.221
27.60 C 8H 10O Phenylethyl alcohol 3.457
27.77 C 9H 10O 2 Phenylmethyl acetate 0.255
28.69 C 10H 18O L-α – terpinol 3.617
29.31 C 9H 16O 2 Acetic acid 3-heptene-1-ester 1.093
29.52 C 13H 20O α-ionone 0.103
30.57 C 10H 20O β-geraniol 21.035
31.32 C 8H 16O 2 Sad 17.986
31.85 C 10H 18O Trans-Geraniol 0.215
32.07 C 10H 12O 2 Phenylethyl ethanoate 0.178
32.79 C 8H 18O 5-methyl-2-enanthol 0.253
32.99 C 11H 24 Undecane 0.316
33.23 C 12H 22O 2 Citronellyl acetate 0.051
35.26 C 9H 8O 3-phenyl-2-propenal 0.303
35.58 C 11H 22O 2 Ethyl pelargonate 0.716
35.71 C 9H 16O 2 The 6-oil of cognac 0.161
36.02 C 12H 20O 2 Phanteine 0.445
36.55 C 12H 20O 2 Terpinyl acetate 0.229
37.19 C 12H 26 4-ethyl-5-methyl-nonane 0.166
37.65 C 10H 12O 2 Isoeugenol 2.046
38.52 C 11H 14O 2 Eugenol methyl ether 3.356
39.26 C 10H 20O 2 Capric acid 9.036
40.44 C 12H 26O The 1-lauryl alcohol 0.237
41.03 C 12H 26O The 2-lauryl alcohol 0.194
41.17 C 10H 22 2-methyl-nonane 0.064
43.09 C 8H 16 1 octene 0.124
43.54 C 11H 22O 2 Ethyl pelargonate 0.163
45.18 C 8H 16O 2 Isobutyl isobutyrate 0.281
46.59 C 12H 24O 2 Lauric acid 0.320
47.54 C 10H 18O 2 2,6-dimethyl--2,7-octadiene-1, the 6-glycol 0.294
50.74 C 11H 22O 2 Ethyl pelargonate 0.058
50.97 C 6H 12O 2 2,3-epoxy hexanol 0.076
57.31 C 18H 36O 2 Ethyl palmitate 0.193
3, the present invention is compared experiment with tradition dipping distillation bitter water rose wine, the result shows that color and luster of the present invention is pleasing, and aroma is coordinated, and alcoholic strength is low, and suitable crowd is wide.Select 30 routine tasters to drink this wine of 100ml every day and continue 3 months, the result shows that most tested personnel's skins are significantly tender white, and female subjects dysmenorrhea person have clear improvement.
4, raw material of the present invention is easy to get, and technique is simple, is easy to suitability for industrialized production.
Embodiment
Embodiment 1A kind of fermented type bitter water rose wine, this wine refer at first Rose sertata X R. rugosa Yu. Et Ku and distilled water after mass ratio (g/g) making beating by 1:18, be obtained the Rose slurry; Then the DL-oxysuccinic acid that adds 3.0 g carries out the acidity adjustment, and control pH value is 3.2; Add afterwards 140 mg Sodium Metabisulfites, make the SO in the Rose slurry 2Content is 70 mg/L; In 1 L Rose slurry, the amount by 1 ° of alcohol of every 17g white sugar fermentation adds the 100g white sugar and carries out the pol adjustment again; Add at last 0.02g polygalacturonase, yeast nutrition (potassiumphosphate 0.5g, magnesium chloride 0.35 g), dipping 48h.After dipping finishes, get 1/40 ~ 1/10 steeping fluid, calculate red vintag wine active dry yeast addition by adding 0.2g in the 1 L Rose slurry, behind 29 ℃ of constant temperature activation 30min, pour in the fermentor tank that the Rose slurry is housed and stir, and place 24 ℃ constant temperature to ferment, the bitter water rose wine finished of obtaining fermenting (this moment sugar degree≤4g/L).With bitter water rose wine tinning after gauze filters that fermentation is finished, the bitter water rose wine of finishing by the described fermentation of 1L adds the 35mg Sodium Metabisulfite, the canful storage after 7 months, adds chitosan by 75mg/L 15 ℃ of lower ageing, in 25 ℃ of clarification 60h, the cider after obtaining clarifying; Cider after the clarification is the ultrafiltration membrance filter of 800 ~ 400KDa through molecular weight cut-off, after being adjusted to its pol and being 45 g/L with white sugar, adds 20 mg Sodium Metabisulfites by the 1L cider; At last according to a conventional method after the sterilization, it is 5 ° ~ 9 ° low fermented type bitter water rose wine that can becomes bottle namely to get alcoholic strength.
Embodiment 2A kind of fermented type bitter water rose wine, this wine refer at first Rose sertata X R. rugosa Yu. Et Ku and distilled water after mass ratio (g/g) making beating by 1:26, be obtained the Rose slurry; Then the DL-oxysuccinic acid that adds 3.0 g carries out the acidity adjustment, and control pH value is 3.2; Add afterwards 160 mg Sodium Metabisulfites, make the SO in the Rose slurry 2Content is 80 mg/L; In 1 L Rose slurry, the amount by 1 ° of alcohol of every 17g white sugar fermentation adds the 120g white sugar and carries out the pol adjustment again; Add at last 0.02g polygalacturonase, yeast nutrition (potassiumphosphate 0.6g, magnesium chloride 0.45 g), dipping 60h.After dipping finishes, get 1/40 ~ 1/10 steeping fluid, calculate red vintag wine active dry yeast addition by adding 0.2g in the 1 L Rose slurry, behind 28 ℃ of constant temperature activation 30min, pour in the fermentor tank that the Rose slurry is housed and stir, and place 27 ℃ constant temperature to ferment, the bitter water rose wine finished of obtaining fermenting (this moment sugar degree≤4g/L).The bitter water rose wine that fermentation is finished filters tinning behind gauze, the bitter water rose wine of finishing by the described fermentation of 1L adds the 38mg Sodium Metabisulfite, and canful storage is 18 ℃ of lower ageing after 6 months, add chitosan 80mg/L in 30 ℃ of clarification 48h, the cider after obtaining clarifying; Cider after the clarification is the ultrafiltration membrance filter of 800 ~ 400KDa through molecular weight cut-off, after being adjusted to its pol and being 50 g/L with white sugar, adds 30 mg Sodium Metabisulfites by the 1L cider; At last according to a conventional method after the sterilization, it is 5 ° ~ 9 ° low fermented type bitter water rose wine that can becomes bottle namely to get alcoholic strength.
Embodiment 3A kind of fermented type bitter water rose wine, this wine refer at first Rose sertata X R. rugosa Yu. Et Ku and distilled water after mass ratio (g/g) making beating by 1:20, be obtained the Rose slurry; Then the DL-oxysuccinic acid that adds 2.5 g carries out the acidity adjustment, and control pH value is 3.4; Add afterwards 150 mg Sodium Metabisulfites, make the SO in the Rose slurry 2Content is 75 mg/L; In 1 L Rose slurry, the amount by 1 ° of alcohol of every 17g white sugar fermentation adds the 140g white sugar and carries out the pol adjustment again; Add at last 0.02g polygalacturonase, yeast nutrition (potassiumphosphate 0.62g, magnesium chloride 0.43 g), dipping 72h.After dipping finishes, get 1/40 ~ 1/10 steeping fluid, calculate red vintag wine active dry yeast addition by adding 0.2g in the 1 L Rose slurry, behind 30 ℃ of constant temperature activation 30min, pour in the fermentor tank that the Rose slurry is housed and stir, and place 26 ℃ constant temperature to ferment, the bitter water rose wine finished of obtaining fermenting (this moment sugar degree≤4g/L).The bitter water rose wine that fermentation is finished filters tinning behind gauze, the bitter water rose wine of finishing by the described fermentation of 1L adds the 38mg Sodium Metabisulfite, and canful storage is 16 ℃ of lower ageing after 6 months, add chitosan 80mg/L in 26 ℃ of clarification 58h, the cider after obtaining clarifying; Cider after the clarification is the ultrafiltration membrance filter of 800-400KDa through molecular weight cut-off, after being adjusted to its pol and being 45 g/L with white sugar, adds 25 mg Sodium Metabisulfites by the 1L cider; At last according to a conventional method after the sterilization, it is 5 ° ~ 9 ° low fermented type bitter water rose wine that can becomes bottle namely to get alcoholic strength.
Embodiment 4A kind of fermented type bitter water rose wine, this wine refer at first Rose sertata X R. rugosa Yu. Et Ku and distilled water after mass ratio (g/g) making beating by 1:24, be obtained the Rose slurry; Then the DL-oxysuccinic acid that adds 2.8 g carries out the acidity adjustment, and control pH value is 3.3; Add afterwards 170 mg Sodium Metabisulfites, make the SO in the Rose slurry 2Content is 85 mg/L; In 1 L Rose slurry, the amount by 1 ° of alcohol of every 17g white sugar fermentation adds the 160g white sugar and carries out the pol adjustment again; Add at last 0.02g polygalacturonase, yeast nutrition (potassiumphosphate 0.67g, magnesium chloride 0.45 g), dipping 50h.After dipping finishes, get 1/40 ~ 1/10 steeping fluid, calculate red vintag wine active dry yeast addition by adding 0.2g in the 1 L Rose slurry, behind 30 ℃ of constant temperature activation 30min, pour in the fermentor tank that the Rose slurry is housed and stir, and place 25 ℃ constant temperature to ferment, the bitter water rose wine finished of obtaining fermenting (this moment sugar degree≤4g/L).The misery rose cider that fermentation is finished filters tinning behind gauze, the bitter water rose wine of finishing by the described fermentation of 1L adds the 35mg Sodium Metabisulfite, and canful storage is 20 ℃ of lower ageing after 4 months, add chitosan 75mg/L in 28 ℃ of clarification 50h, the cider after obtaining clarifying; Cider after the clarification is the ultrafiltration membrance filter of 800-400KDa through molecular weight cut-off, after being adjusted to its pol and being 60 g/L with white sugar, adds 30 mg Sodium Metabisulfites by the 1L cider; At last according to a conventional method after the sterilization, it is 5 ° ~ 9 ° low fermented type bitter water rose wine that can becomes bottle namely to get alcoholic strength.
Above-mentioned Embodiment 1 ~ 4Middle Sodium Metabisulfite, DL-oxysuccinic acid, potassiumphosphate, magnesium chloride are Tianjin fine chemistry industry institute and produce; Polygalacturonase (COULEUR), red vintag wine active dry yeast are Italian enartis company and produce, and white sugar is that the above-mentioned food grade that is is bought in the supermarket.

Claims (9)

1. fermented type bitter water rose wine is characterized in that: this wine refers at first Rose sertata X R. rugosa Yu. Et Ku and distilled water after the mass ratio making beating by 1:18 ~ 1:26, be obtained the Rose slurry; Then described Rose slurry is successively through acidity adjustment, Sodium Metabisulfite sterilization, after the composition adjustment and enzymolysis dipping of yeast nutrition adjusted, added to pol, add the fermentation of " red vintage wine " wine yeast, the cider of the bitter water rose wine that the bitter water rose wine that obtains fermenting and finish, this fermentation are finished after obtaining clarifying after ageing, the clarification; Secondly the cider after described clarification is through ultrafiltration membrance filter, after being adjusted to its pol and being 45 ~ 60 g/L with white sugar, press the described cider interpolation of 1L 20 ~ 30 mg Sodium Metabisulfites, makes its SO 2Content is 10 ~ 15mg/L; At last according to a conventional method after the sterilization, it is 5 ° ~ 9 ° low fermented type bitter water rose wine that can becomes bottle namely to get alcoholic strength.
2. a kind of fermented type bitter water rose wine as claimed in claim 1 is characterized in that: described acidity adjustment refers to add the DL-oxysuccinic acid of 2.0 g ~ 3.0g in the described Rose slurry of 1 L, and control pH value is 3.2 ~ 3.5.
3. a kind of fermented type bitter water rose wine as claimed in claim 1 is characterized in that: the addition of described Sodium Metabisulfite is by adding 140 ~ 180 mg in the described Rose slurry of 1 L, and makes the SO in the described Rose slurry 2Content is 70 ~ 90 mg/L.
4. a kind of fermented type bitter water rose wine as claimed in claim 1 is characterized in that: described pol adjustment refers in the described Rose slurry of 1 L to calculate by the amount of 1 ° of alcohol of every 17g white sugar fermentation and adds white sugar.
5. a kind of fermented type bitter water rose wine as claimed in claim 1 is characterized in that: described enzymolysis dipping refers to add 0.02 ~ 0.04g polygalacturonase in the described Rose slurry of 1 L, and dipping 48h ~ 72h.
6. a kind of fermented type bitter water rose wine as claimed in claim 1, it is characterized in that: described yeast nutrition refers to potassiumphosphate and magnesium chloride, and the potassiumphosphate that adds in the described Rose slurry of 1 L is 0.5g ~ 0.7g, magnesium chloride is 0.35 g ~ 0.5g.
7. a kind of fermented type bitter water rose wine as claimed in claim 1, it is characterized in that: after described red vintag wine yeast fermentation refers to that dipping finishes, get 1/40 ~ 1/10 steeping fluid, calculate red vintag wine active dry yeast addition by adding 0.2g in the 1 L Rose slurry, behind 28 ℃ ~ 30 ℃ constant temperature activation 30min, pour into to be equipped with in the Rose slurry fermentor tank and stir, and under 24 ℃ ~ 28 ℃, ferment.
8. a kind of fermented type bitter water rose wine as claimed in claim 1, it is characterized in that: described ageing, clarification refer to tinning after bitter water rose wine that fermentation is finished is with filtered through gauze, the bitter water rose wine of finishing by the described fermentation of 1L adds 35 ~ 50mg Sodium Metabisulfite, makes its SO 2Content is 17 ~ 25 mg, and the canful storage after 4 ~ 7 months, adds chitosan 75 ~ 85mg/L in 25 ℃ ~ 30 ℃ clarification 48h ~ 60h 15 ~ 20 ℃ of lower ageing.
9. a kind of fermented type bitter water rose wine as claimed in claim 1, it is characterized in that: the molecular weight cut-off of described ultra-filtration membrane is 800 ~ 400KDa.
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Application publication date: 20130102