CN102851178A - Fermented Kushui rose wine - Google Patents
Fermented Kushui rose wine Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- rose
- wine
- bitter water
- fermented
- slurry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
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
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)
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012103818376A CN102851178A (en) | 2012-10-11 | 2012-10-11 | Fermented Kushui rose wine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012103818376A CN102851178A (en) | 2012-10-11 | 2012-10-11 | Fermented Kushui rose wine |
Publications (1)
Publication Number | Publication Date |
---|---|
CN102851178A true CN102851178A (en) | 2013-01-02 |
Family
ID=47398160
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2012103818376A Pending CN102851178A (en) | 2012-10-11 | 2012-10-11 | Fermented Kushui rose wine |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102851178A (en) |
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103773661A (en) * | 2014-02-14 | 2014-05-07 | 哈尔滨伟平科技开发有限公司 | Method for preparing rose wine |
CN104232410A (en) * | 2014-09-28 | 2014-12-24 | 四川国凤中科生物科技有限公司 | Method for brewing lavender wine |
CN104328001A (en) * | 2014-11-20 | 2015-02-04 | 罗春霞 | Rose wine and preparation method thereof |
CN104629990A (en) * | 2015-02-15 | 2015-05-20 | 云南玖香鲜花食品科技有限公司 | Flower wine and preparation method thereof |
CN104774707A (en) * | 2015-04-16 | 2015-07-15 | 福建师范大学福清分校 | Hakka rose fermented glutinous rice and brewing method thereof |
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 |
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 |
CN106119006A (en) * | 2016-08-31 | 2016-11-16 | 苏州苏东庭生物科技有限公司 | A kind of fermented type dendrobium wine processing technology |
CN107904116A (en) * | 2018-01-17 | 2018-04-13 | 山东云中农业开发有限公司 | The preparation method of rose Maotai-flavor liquor |
CN109182006A (en) * | 2018-10-31 | 2019-01-11 | 无锡悦禧玫瑰科技有限公司 | A kind of manufacture craft of rose pure mellow wine |
CN109730224A (en) * | 2019-03-15 | 2019-05-10 | 河北闪秀生物科技有限公司 | Oligopeptide rose enzyme new function drink |
CN110240988A (en) * | 2019-06-28 | 2019-09-17 | 山东省葡萄研究院 | A kind of floral type grape-rose health liquor and preparation method thereof |
CN110305757A (en) * | 2019-08-08 | 2019-10-08 | 云南柏莎健康产业有限公司 | A kind of fermentation technique of polyphyll red rose fermented wine |
CN112481064A (en) * | 2020-12-09 | 2021-03-12 | 辽宁大学 | Production process of bitter rose wine |
CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1192872A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Fresh-rose-juice drink and preparation method therefor |
CN1724628A (en) * | 2005-06-27 | 2006-01-25 | 曹景伟 | Red rose wine and its brewing method |
CN101955868A (en) * | 2009-07-15 | 2011-01-26 | 郝敬方 | Rose corn wine |
CN102250728A (en) * | 2011-04-13 | 2011-11-23 | 禹治云 | Rose wine and preparation method thereof |
CN102453653A (en) * | 2012-01-18 | 2012-05-16 | 唐东亚 | Fresh flower red wine and white wine and production process thereof |
-
2012
- 2012-10-11 CN CN2012103818376A patent/CN102851178A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1192872A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Fresh-rose-juice drink and preparation method therefor |
CN1724628A (en) * | 2005-06-27 | 2006-01-25 | 曹景伟 | Red rose wine and its brewing method |
CN101955868A (en) * | 2009-07-15 | 2011-01-26 | 郝敬方 | Rose corn wine |
CN102250728A (en) * | 2011-04-13 | 2011-11-23 | 禹治云 | Rose wine and preparation method thereof |
CN102453653A (en) * | 2012-01-18 | 2012-05-16 | 唐东亚 | Fresh flower red wine and white wine and production process thereof |
Cited By (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103773661A (en) * | 2014-02-14 | 2014-05-07 | 哈尔滨伟平科技开发有限公司 | Method for preparing rose wine |
CN104232410A (en) * | 2014-09-28 | 2014-12-24 | 四川国凤中科生物科技有限公司 | Method for brewing lavender wine |
CN104328001A (en) * | 2014-11-20 | 2015-02-04 | 罗春霞 | Rose wine and preparation method thereof |
CN104629990B (en) * | 2015-02-15 | 2017-06-13 | 云南玖香鲜花生物科技股份有限公司 | A kind of Fresh-flower wine and preparation method thereof |
CN104629990A (en) * | 2015-02-15 | 2015-05-20 | 云南玖香鲜花食品科技有限公司 | Flower wine and preparation method thereof |
CN104774707A (en) * | 2015-04-16 | 2015-07-15 | 福建师范大学福清分校 | Hakka rose fermented glutinous rice and brewing method thereof |
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 |
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 |
CN106119006A (en) * | 2016-08-31 | 2016-11-16 | 苏州苏东庭生物科技有限公司 | A kind of fermented type dendrobium wine processing technology |
CN107904116A (en) * | 2018-01-17 | 2018-04-13 | 山东云中农业开发有限公司 | The preparation method of rose Maotai-flavor liquor |
CN109182006A (en) * | 2018-10-31 | 2019-01-11 | 无锡悦禧玫瑰科技有限公司 | A kind of manufacture craft of rose pure mellow wine |
CN109730224A (en) * | 2019-03-15 | 2019-05-10 | 河北闪秀生物科技有限公司 | Oligopeptide rose enzyme new function drink |
CN110240988A (en) * | 2019-06-28 | 2019-09-17 | 山东省葡萄研究院 | A kind of floral type grape-rose health liquor and preparation method thereof |
CN110305757A (en) * | 2019-08-08 | 2019-10-08 | 云南柏莎健康产业有限公司 | A kind of fermentation technique of polyphyll red rose fermented wine |
CN112481064A (en) * | 2020-12-09 | 2021-03-12 | 辽宁大学 | Production process of bitter rose wine |
CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102851178A (en) | Fermented Kushui rose wine | |
CN102876558B (en) | Rose vinegar | |
CN106929364A (en) | A kind of preparation technology of rose flower wine | |
CN102391939B (en) | Sweet osmanthus rose wine and preparation method thereof | |
CN101147516A (en) | Method for preparing mulberry tea | |
CN106010872B (en) | A kind of preparation method of mangosteen fruit wine | |
KR20040080765A (en) | The making method of medicinal wine | |
CN106085743A (en) | A kind of fermented type cider processing technology | |
CN105255693A (en) | Method for preparing rose vinegar | |
CN105360838A (en) | Rose beverage and preparation method thereof | |
CN104877876A (en) | Mulberry black rice wine and making method thereof | |
CN106350354A (en) | Preparing method for rice wine with flower and fruit aromas | |
CN110295096A (en) | A kind of brewing method of Qi odor type fructus lycii distilled spirit | |
CN104498253B (en) | A kind of brewing method of roselle hydromel | |
CN112430515A (en) | Production method of low-sugar low-alcohol mulberry wine | |
CN103468476A (en) | Folium artemisiae argyi wine and preparation method thereof | |
CN103740537B (en) | Tartary buckwheat wine making technology | |
CN113337358A (en) | Preparation method of mulberry yellow wine | |
KR100648000B1 (en) | Manufacturing method of the liquors comprising cultured root of wild ginseng and alcoholic liquors using the same | |
KR101338278B1 (en) | Brew method of Korea rice wine | |
CN110144274A (en) | A kind of preparation method of ginseng fruit wine | |
CN108192797A (en) | A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof | |
CN108485865A (en) | A kind of honey grapefruit tea wine and preparation method thereof | |
CN106497722B (en) | Walnut flower pomegranate fruit wine and preparation method thereof | |
CN106281842A (en) | The preparation method of Isatis indigotica Fort (Indigofera tinctoria L, Baphicanthus cusia (nees) Brem. Polygonum tinctorium Ait) fruit wine |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C12 | Rejection of a patent application after its publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130102 |