CN113755280A - Rose wine and preparation method thereof - Google Patents
Rose wine and preparation method thereof Download PDFInfo
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- CN113755280A CN113755280A CN202111252878.0A CN202111252878A CN113755280A CN 113755280 A CN113755280 A CN 113755280A CN 202111252878 A CN202111252878 A CN 202111252878A CN 113755280 A CN113755280 A CN 113755280A
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- wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
The invention discloses a rose wine and a preparation method thereof, the rose wine takes sorghum and fresh rose as raw materials, the sorghum is fermented to prepare mature fermented grains, the fresh rose is added into the fermented grains and is fully and uniformly stirred, the fermentation is continued for 2 to 6 hours, and when petals start to self-melt, the distilled wine is immediately distilled to prepare the distilled wine and the wine is obtained after aging. The method is a solid state fermentation and distillation wine making process, so that aromatic substances and nutrient substances of fresh roses enter a wine body, bitter and astringent components in the roses are prevented from entering the wine body, sugar does not need to be added subsequently to adjust the taste, the health of people avoiding sugar repellence is not influenced, the wine is suitable for various people to drink, the complexity of the wine making process is not increased by one-time distillation, the water of the fresh roses is conveniently controlled to enter the wine body, the wine bodies with different degrees can be conveniently made, the color is natural and rich in nutrition, the endocrine of a human body can be effectively regulated, the blood circulation is promoted, the health of the human body is facilitated, the beauty and the color can be improved, and the acne and the face can be removed.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to rose wine and a preparation method thereof.
Background
The wine is an important beverage for human life, and mainly comprises white spirit, fruit wine, beer and the like. With the attention of people on nutrition and health care, a plurality of health care wine products are successively released in the market.
Some fresh flower wines are recorded in historical documents of China for a long time, and the fresh flower wine is prepared by taking edible flowers as raw materials to prepare the leaching type cordial with special flower fragrance. The fresh flower wine in the current market is prepared by mixing fresh flowers and wine, fermenting and filtering. For example, the rose wine in the current market is a compound wine, which is obtained by simply mixing and soaking rose and alcoholic drinks such as white spirit or yellow wine, and all components soluble in alcohol in the rose are extracted into wine body by alcohol in the soaking process.
However, in the existing method for preparing rose wine by mixed fermentation, rose and finished wine are mixed and fermented, fragrance and nutrient substances of the rose are soaked in wine body in the mixed fermentation process, and simultaneously, some bitter and astringent components (such as tannin, anthocyanin and the like in polyphenol compounds) in the rose are also directly soaked in the wine body, so that the taste of the wine body is not good, sugar has to be added to improve the taste of the rose wine, but the prepared rose wine is not suitable for people who are prohibited from eating sugar; meanwhile, the existing rose wine prepared by mixed fermentation has the defects that a large amount of water in fresh flowers also enters the wine body due to the process, high-alcohol wine is difficult to prepare, the alcohol content is generally below 30 ℃, the wine is difficult to store for a long time, and the requirements of high-alcohol demanders cannot be met. If the double distillation process is adopted, high-alcohol wine with high alcohol content can be obtained, but the process is complex, long-time extraction is needed, distillation is needed at least twice, the repeated distillation increases the production cost, part of aromatic substances of roses can be lost, and the double distillation process is not environment-friendly.
Disclosure of Invention
Based on the problems in the prior art, the invention aims to provide a rose wine and a preparation method thereof, which can solve the problems that the prepared rose wine is not suitable for people who are not suitable for avoiding sugar because the components such as tannin, anthocyanin and the like in polyphenol compounds in roses are leached into wine bodies to generate bitter and astringent feeling during mixed fermentation, and sugar needs to be added to improve the taste of the rose wine, and the prepared rose wine has the defects that a large amount of water in flowers also enters the wine bodies due to the existing mixed fermentation mode, so that the high wine which is convenient for long-term storage can not be obtained.
The purpose of the invention is realized by the following technical scheme:
the embodiment of the invention provides a rose wine, which is prepared by taking sorghum and fresh roses as raw materials, fermenting the sorghum into mature fermented grains, adding the fresh roses into the fermented grains, fully and uniformly stirring, continuing to ferment for 2-6 hours, immediately distilling when petals are self-melted to prepare distilled wine and ageing.
The embodiment of the invention also provides a preparation method of the rose wine, which comprises the following steps:
step 1, fermenting sorghum into mature fermented grains according to a traditional process for making white spirit;
step 2, adding fresh roses into the fermented grains, fully and uniformly stirring, continuing to ferment for 2-6 hours, and immediately performing step 3 when petals start to self-melt;
step 3, distilling to prepare liquor to prepare distilled liquor;
and 4, ageing the distilled liquor to obtain the rose wine.
According to the technical scheme provided by the invention, the rose wine and the preparation method thereof provided by the embodiment of the invention have the beneficial effects that:
adding fresh rose into fermented grains prepared by fermenting and maturing sorghum, fully and uniformly stirring, continuing to ferment for 2-6 hours, and distilling to prepare wine when petals are melted. Therefore, the traditional wine making process is not violated, on the basis of not increasing the complexity of the wine making process, the wine is made by once-fermentation and once-distillation, so that aromatic substances and nutrient substances of fresh roses enter the wine body, simultaneously, bitter and astringent ingredients such as tannin, anthocyanin and the like in the polyphenol compound are derived into aromatic acid and aromatic aldehyde through fermentation and distillation decomposition, the bitter and astringent taste is effectively reduced, the subsequent addition of saccharides is not needed to adjust the taste, the health of sugar crowds cannot be influenced, and the fragrance of the wine body is enhanced. Meanwhile, because the wine is prepared by distillation, the water of the fresh rose is convenient to control to enter the wine body, and the rose wine with various degrees including high wine can be prepared, so that the wine is suitable for various people to drink. The rose wine has the advantages of good color, fragrant smell, coordinated wine body, effective regulation of endocrine of human body, promotion of blood circulation, and health promotion, and has effects of caring skin, increasing color, removing acne and caring skin due to fully extracted nutrient substances of fresh rose.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to the specific contents of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention. Details which are not described in detail in the embodiments of the invention belong to the prior art which is known to the person skilled in the art.
The embodiment of the invention provides a rose wine, which is prepared by taking sorghum and fresh roses as raw materials, fermenting the sorghum into mature fermented grains, adding the fresh roses into the fermented grains, fully and uniformly stirring, continuing to ferment for 2-6 hours, and immediately distilling to prepare distilled wine when petals are self-melted and ageing.
In the rose wine, the weight of the fresh rose is 10-30% of the weight of the sorghum. The weight of the sorghum is 1.5 to 3 times of the weight of the prepared rose wine, and the weight change of the sorghum is positively correlated with the alcohol content of the produced rose wine product.
In the rose wine, fresh rose is rose which is picked between 5 and 9 points in the morning and contains bud;
and adding the fresh rose into the fermented grains before the buds of the fresh rose are completely opened, fully and uniformly stirring, and continuously fermenting for 2-6 hours.
In the rose wine, the sorghum is fermented into mature fermented grains by adopting the traditional solid fermentation process for making the white spirit.
In the process of distilling the wine, aromatic substances such as essential oil and the like in the fresh rose flowers are obtained to the maximum extent, bitter components such as tannin, anthocyanin and the like are decomposed and derived into aromatic substances such as aromatic acid, aromatic aldehyde and the like through fermentation and distillation, and the aromatic substances enter a wine body to obtain the distilled wine with rose fragrance, namely the rose wine, so that the bitter components are removed, the subsequent sugar addition is not needed to adjust the taste, the fragrance of the wine body is increased, and the fragrance extracting effect is achieved. Moreover, the mode of one-time fermentation and immediate distillation can well control the amount of water of the fresh rose entering the wine body, so as to prepare the rose wine with high alcohol content (alcoholic strength), which is beneficial to long-term storage and can also meet the needs of high-alcohol demanders.
The embodiment of the invention also provides a preparation method of the rose wine, which comprises the following steps:
step 1, fermenting sorghum into mature fermented grains according to a traditional process for making white spirit;
step 2, adding fresh roses into the fermented grains, fully and uniformly stirring, continuing to ferment for 2-6 hours, and immediately performing step 3 when petals start to self-melt;
step 3, distilling to prepare liquor to prepare distilled liquor;
and 4, ageing the prepared distilled liquor to obtain the rose wine which can be further packaged and sold in the market.
In the steps 2 and 3 of the method, fermented grains obtained by fermentation are mixed with the fresh roses, the fermentation is continued for 2-6 hours, and the petals are distilled after the petals are melted, so that the content maximization of aromatic substances of the fresh roses in the wine body can be ensured, and pigment ingredients with bitter taste, such as tannin, anthocyanin and the like in the fresh roses are derived into aromatic acid and aromatic aldehyde to enter the wine body through fermentation and distillation to increase the fragrance, so that the problem that the taste is influenced by the fact that the ingredients with bitter taste (tannin, anthocyanin and the like) in the roses enter the wine body in the existing mixed fermentation process is solved, and the taste is adjusted by adding sugar, so that the wine body is not suitable for people who are not suitable for sugar.
In the rose wine, the weight of the fresh rose is 10-30% of the weight of the sorghum. Preferably, the sorghum is used in an amount of: the weight of the sorghum is 1.5 to 3 times of the weight of the prepared rose wine, and the weight change of the sorghum is positively correlated with the alcohol content of the produced rose wine product.
In the rose wine, the fresh rose is rose which is picked between 5 and 9 points in the morning and contains bud. The integrity of the aromatic substance in the roses containing the bract in the time period is the maximum, and more aromatic substance can enter the wine body. Preferably, in the step 2, the fermented grains are added in time for stirring before the buds of the fresh roses are completely opened, and the fermented petals are self-melted, so that the fragrance and the nutrient substances of the fresh roses can be better kept, and the fresh roses can conveniently enter the wine body.
In the rose wine, the sorghum is fermented into mature fermented grains by adopting the traditional solid fermentation process for making the white spirit.
In the preparation method, the step 4 is followed by a step of packaging the prepared rose wine.
According to the rose wine and the preparation method thereof, on the basis of not violating the traditional wine making process, the wine is made through one-time fermentation and one-time distillation, so that aromatic substances and nutrient substances of fresh roses enter the wine body, and simultaneously, substances with bitter and astringent feelings such as tannin, anthocyanin and the like in polyphenol compounds are decomposed and derived into aromatic acid and aromatic aldehyde, and the aromatic acid and the aromatic aldehyde enter the wine body, so that the bitter and astringent feelings are effectively reduced, the subsequent addition of saccharides is not needed to adjust the taste, and the health of people who are prohibited from eating sugar is not influenced. Meanwhile, because the wine is prepared by distillation, the rose wine with different degrees including high wine can be prepared, and the rose wine is suitable for various people to drink. The wine is prepared from pure natural raw materials on the premise of not adding any additive, has mellow taste and harmonious wine body, and provides a safe, reassuring and nutritional food for consumers. Because fresh roses are adopted, the main aromatic substances (mainly alcohol and ester aromatic substances) of the roses can be well extracted, namely, the essential oil components of the roses enter the wine body, so that the wine body is flavored, the vitamin c, the carotene, the vitamin b, the vitamin k and the like contained in the essential oil of the roses can be fully utilized to stimulate and coordinate the immune and nervous systems of people, and the rose wine is beneficial to improving the secretion of endocrine glands, removing organ sclerosis, repairing cells, promoting digestion and the like. The rose wine not only has good medicinal value, but also has fragrant taste, and is suitable for people who love beauty to remove acne and beautify skin.
The embodiments of the present invention are described in further detail below.
The rose wine takes sorghum and fresh rose as raw materials, the weight of the fresh rose is 10-30% of the weight of the sorghum, the two raw materials are taken, the weight of the sorghum is 1.5-3 times of the weight of the prepared rose wine, the fresh rose is obtained by picking the rose containing bud from 5 to 9 points in the morning, and the rose aromatic substance of the rose in the period is the most complete; the sorghum is red sorghum;
prepared in the following way:
step S1), taking 200-600 kg of high-quality fresh rose and 2000 kg of sorghum as raw materials, wherein the content of each raw material can be slightly adjusted according to the actual condition of each batch;
step S2) preparing fermented grains (fragrant grains) of fermented sorghum according to the traditional white spirit process;
step S3), picking roses containing buds from 5 to 9 points in the morning, wherein the types of rose aromatic substances are the most complete;
step S4), adding the fermented and mature fragrant grains into the rose obtained in the step S3) in time before the buds are not completely opened, fully and uniformly stirring, continuously fermenting for 2-6 hours, and immediately performing next step of distilling to prepare wine when the petals are automatically melted so as to ensure the maximization of the content of aromatic substances;
step S5) distilling to prepare liquor, wherein the prepared distilled liquor not only ensures the maximization of the content of aromatic substances of fresh roses in liquor, but also derives pigment components such as tannin and anthocyanin into aromatic acid and aromatic aldehyde through distillation to increase the aroma of the liquor, thereby avoiding the problem that the bitter components such as tannin and anthocyanin in polyphenol compounds in roses enter the liquor to influence the taste in the existing mixed fermentation process;
step S6), aging the distilled liquor to obtain rose wine;
step S7) packaging and then marketing.
Table 1 shows the aroma content of fresh roses at different periods
As can be seen from the table 1, the content of the alcohol compounds and the ester compounds of the fresh roses in the half-bloom stage is higher, and the fresh roses containing the bracts in the half-bloom stage are adopted in the application, so that more aromatic substances can be ensured to enter the wine body.
Table 2 shows the composition of the rose wine prepared by the present invention and the rose wine prepared by the prior art
As can be seen from table 2 above, the polyphenol compounds and anthocyanins in the rose wine prepared by the method of the present invention do not have bitter components affecting the taste, and can meet the requirements of the taste without sugar regulation, and the rose wine is suitable for more people. However, the rose wine prepared by mixed fermentation in the prior art contains a certain amount of polyphenol compounds and anthocyanin, and the taste is influenced if the rose wine is not regulated by adding sugar, but the rose wine is not suitable for people who are not suitable for sugar.
Compared with the prior art, the preparation method of the rose wine comprises the steps of adding fresh rose after fermented grains are prepared by traditional solid fermentation, continuing to ferment for 2-6 hours, and immediately distilling to prepare the wine when petals start to self-melt. Thus, based on the traditional wine making process, various rose wines with different alcohol contents and high alcohol content can be made by one-time fermentation and one-time distillation wine making. The method is a solid state fermentation and distillation wine making process, can not only ensure the maximization of the content of aromatic substances of fresh roses in wine bodies, but also derive pigment components such as tannin and anthocyanin into aromatic acid and aromatic aldehyde through distillation to increase the aroma of the wine bodies, thereby avoiding the problem that the bitter ingredients such as tannin, anthocyanin and the like in polyphenol compounds in roses enter the wine bodies to influence the taste in the existing mixed fermentation process. The prepared wine has the advantages of good color, fragrant smell, harmonious wine body, guaranteed taste, no need of adding sugar to adjust the taste, effective regulation of endocrine of human body, promotion of blood circulation and benefit of body health. But also can make full use of the nutrient substances of the rose, and play the roles of beautifying, increasing the color, removing acnes and beautifying.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (8)
1. The rose wine is characterized in that sorghum and fresh roses are used as raw materials, the sorghum is fermented to prepare a mature fermented material, the fresh roses are added into the fermented material and are fully and uniformly stirred, fermentation is continued for 2-6 hours, and when petals start to self-melt, distillation is immediately carried out to prepare distilled wine and the wine is obtained after ageing.
2. The rose wine according to claim 1, characterised in that the weight of fresh roses used is 10-30% of the weight of sorghum used.
3. The rose wine according to claim 1 or 2, wherein the fresh rose is a rose containing bud picked between 5 and 9 am;
adding the fresh rose into the fermented grains before the buds of the fresh rose are completely opened, fully and uniformly stirring, continuously fermenting for 2-6 hours, and immediately distilling to prepare wine when the petals begin to self-melt.
4. The rose wine according to claim 1 or 2, wherein the sorghum is fermented into a mature fermented material by a traditional solid fermentation process for making white spirit.
5. A preparation method of rose wine is characterized by comprising the following steps:
step 1, fermenting sorghum into mature fermented grains according to a traditional process for making white spirit;
step 2, adding fresh roses into the fermented grains, fully and uniformly stirring, continuing to ferment for 2-6 hours, and immediately performing step 3 when petals start to self-melt;
step 3, distilling to prepare liquor to prepare distilled liquor;
and 4, ageing the distilled liquor to obtain the rose wine.
6. The method of making rose wine according to claim 5, wherein the fresh rose is used in an amount of 10% to 30% by weight of sorghum.
7. The method for preparing rose wine according to claim 5 or 6, wherein the fresh rose is a rose flower containing bud and picked between 5 and 9 am;
and in the step 2, adding the fresh rose into the fermented grains before the buds of the fresh rose are completely opened, fully and uniformly stirring, continuously fermenting for 2-6 hours, and immediately distilling to prepare wine when the petals start to self-melt.
8. The method for preparing rose wine according to claim 5 or 6, wherein the step 4 is followed by a step of packaging the prepared rose wine.
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| CN202111252878.0A CN113755280A (en) | 2021-10-27 | 2021-10-27 | Rose wine and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103666901A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Brewing process of rose wine |
| CN106883976A (en) * | 2017-03-28 | 2017-06-23 | 中国科学院近代物理研究所 | A kind of production method of sugar grass rose white wine |
| CN106929364A (en) * | 2017-04-28 | 2017-07-07 | 冯健 | A kind of preparation technology of rose flower wine |
| CN107858225A (en) * | 2017-10-25 | 2018-03-30 | 安徽王家坝酒业有限公司 | A kind of processing method of rose sorghum fermented wine |
| CN110016409A (en) * | 2017-11-21 | 2019-07-16 | 泸州恒态生物科技有限公司 | A kind of brewing method of rose scent white wine |
| CN110257204A (en) * | 2019-07-15 | 2019-09-20 | 山东福地龙泉酒业有限公司 | A kind of preparation method of rose flower wine |
| CN111733048A (en) * | 2020-07-13 | 2020-10-02 | 山东青州云门酒业(集团)有限公司 | Method for making rose sauce-flavor liquor |
-
2021
- 2021-10-27 CN CN202111252878.0A patent/CN113755280A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666901A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Brewing process of rose wine |
| CN106883976A (en) * | 2017-03-28 | 2017-06-23 | 中国科学院近代物理研究所 | A kind of production method of sugar grass rose white wine |
| CN106929364A (en) * | 2017-04-28 | 2017-07-07 | 冯健 | A kind of preparation technology of rose flower wine |
| CN107858225A (en) * | 2017-10-25 | 2018-03-30 | 安徽王家坝酒业有限公司 | A kind of processing method of rose sorghum fermented wine |
| CN110016409A (en) * | 2017-11-21 | 2019-07-16 | 泸州恒态生物科技有限公司 | A kind of brewing method of rose scent white wine |
| CN110257204A (en) * | 2019-07-15 | 2019-09-20 | 山东福地龙泉酒业有限公司 | A kind of preparation method of rose flower wine |
| CN111733048A (en) * | 2020-07-13 | 2020-10-02 | 山东青州云门酒业(集团)有限公司 | Method for making rose sauce-flavor liquor |
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