CN1724628A - Red rose wine and its brewing method - Google Patents

Abstract

The invention relates to a rose wine and the method to brew. It uses fresh rose flower and concentrated juice as main material, adds cane sugar, SO2 and water, hot dips, adds active dried yeast, and ferments. The color of the rose wine is ruby red. And it is abundant in alimentation.

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, a kind of red rose wine is characterized in that with fresh-rose, fruit juice concentrate be major ingredient, adds sucrose, SO ₂, water forms through the hot dipping brew of carrying, ferment;

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 cider of a kind 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;

(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.