WO2010089758A2

WO2010089758A2 - Rose petal wine and method of producing the same

Info

Publication number: WO2010089758A2
Application number: PCT/IN2009/000275
Authority: WO
Inventors: Jayashree Rajendra Yadav; Padmakar V. Deshpande
Original assignee: Jayashree Rajendra Yadav
Priority date: 2008-05-12
Filing date: 2009-05-11
Publication date: 2010-08-12
Also published as: WO2010089758A3

Abstract

The invention concerns an alcoholic beverage made from rose petals and process of production thereof in which rose petals are added to a sugar syrup which is fermented.

Description

Field of Invention:

The present invention relates to Rose Petal wine and a process for producing the Rose Petal wine.

Background of the Invention:

A process for making wine from grapes and other fruits is generally known. In general parlance rose wine is referred to as grape wine with rose flavor added to it. In general the process for making wines from cultivation to decantation of the wine into containers is previously known (B. Goetz, Weinbau, Stuttgart 1987). Rose wine, however is known as the wine made out of red-skinned grapes while crushing the grapes and allowing the skin to remain in contact with the juice for some time (2-3 days). That's is how the wine has some color of red wine till it becomes pink.

The Rose wine described in the present invention is not as known in the art, rather it relates to wine made from the rose petals only.

The Invention relates to Rose petal wine and method of producing the same. The quality wine can be made only from quality raw materials. The rose Petal Wine is prepared from the right quality of flowers of Damascus (Desi Gulab). This rose petal wines are exotic wines, and can be consumed by vegetarian and non- vegetarian people. These wines are considered good to be consumed with light food items particularly Clear Soups, Salads, Continental Foods, and Sandwiches. The best served is with Saffron (Kesar), Cardomon, Sweet Basil, Nutmeg and Mango etc.

A process for making the Rose Petal Wine is carried out by taking fresh Rose petals as raw material at the absolute maturity of the flower. It would be preferred if the rose flower is cut with a duly sanitized scissors preferably after the Sun-set or prior to the Sun-rise.

Summary of the Invention:

An object of the present invention is to provide Rose Petal wine made out of Damascus, a variety of rose flowers.

Another object of the present invention is to provide a process fro producing a Rose Petal Wine.

A further object of the present invention is to provide a Rose Petal wine produced by following the process defined in the present description.

That is, the present invention relates to:

A process for making Rose Petal wine comprising the steps of:

1) Picking matured rose flowers from the rose garden;

2) Separating petals from the rose flowers;

3) Washing the petals out with water followed by draining;

4) Boiling a measured quantity of water in a clean vessel;

5) Adding sugar into the boiling water to make sugar syrup;

6) Filtering the syrup of step 5), to extract foreign particles;

7) Cooling down the syrup at the room temperature;

8) Adding the washed rose petals of step 3) into the cooled syrup, followed by closing the lid of the vessel to keep aroma, color and sweetness of the petals entrapped;

9) Adjusting the pH/acidity of the juice of step 8);

10) Sulfurizing the juice to avoid wild yeast fermentation;

11 ) Fermenting the resulting juice at a given temperature; 12) Stirring the mixture several times during the natural process of fermentation to allow the mixture mature into wine;

13) Decanting the wine into containers.

Additionally, the present invention defines:

A Rose Petal wine comprising rose petals from rose flower Damascus, with or without sugar.

Description of the Invention:

Rose Petal Wine is different from Rose. To make it very clear 'Wine made from Rose Flowers' is defined as 'Rose Petal Wine'.

Wine quality is made in Vineyards. The quality wine can be made only from quality raw materials. Only the right quality of flowers of Damascus (Desi Gulab) is picked at right maturity with the scissors duly sanitized. If the flowers are picked too early, the wine is high in acid and high in alcohol. If the flowers are picked late, it is low in acid and low in alcohol.

Bulk wine containers must be topped up regularly and completely full to avoid air contamination.

The flowers have good color, aroma and sweetness. The flowers are plucked before dawn or late evening. The bed of collection vessels is lined with clean polyethylene like surface.

The flowers are inspected for processing. After visual inspection, the petals are separated from flowers. The selected petals (some petals near the bud are bitter) are gently washed and drained.

In a clean vessel, good quality of natural water in appropriate quantity is heated. Measured quantity of clean sugar is added during heating period. After all the sugar is dissolved, hot water is filtered to remove any foreign material. The washed rose petals are added to the cooled water taking care that all the aroma, colour and sweetness is entrapped in the water. The vessel is closed with a lid.

Alternatively, a specially designed device (petal separator) will be used to extract colour, aroma and sweetness of petals and the cold pressed extract obtained will be cooled in sugar syrup and added.

A small sample of juice is tasted. Between 21 °Brix to 25 °Brix. Best conditions 23.8 brix. The titratable acid 0.56% and pH of 3.73. To get these best results water is added or petals are added. For acidity correction, acidity is increased by adding edible lemon juice or reduced by edible sodium carbonate. Sulferization of the juice is carried out to avoid wild yeast formation.

Weighed quantity of dry yeast is added to water at given temperature; granules are stirred several times to get smooth and creamy appearance. After standing for half an hour the yeast is added to the vessel containing sugar syrup and petals and allowed to ferment. The juice treated with yeast is kept under cold conditions.

For the next few days the floating petals will be gently pushed inside and syrup stirred, occasionally. This is to release entrapped gases, which otherwise will obstruct fermentation. Everyday the juice is tasted for astringency and carefully smelled to make sure no obnoxious gasses are generated. The colour of the new (young) wine is noticeable, for 21 days 7 times the mixture should be stirred From the present invention process a dry or sweet wine can be made as needed. Dry wine is all sugar becoming alcoholic sweet wine. Dry wine means conversion of all sugar into alcohol i.e. dissolving in the mixture.

Claims

I Claim:

1. A Rose Petal wine comprising rose petals from rose flower Damascus.

2. A process for making Rose Petal wine comprising the steps of:

1) Picking matured rose flowers from the rose garden;

2) Separating petals from the rose flowers;

3) Washing the petals out with water followed by draining;

4) Boiling a measured quantity of water in a clean vessel;

5) Adding sugar into the boiling water to make sugar syrup;

6) Filtering the syrup of step 5), to extract foreign particles;

7) Cooling down the syrup at the room temperature;

9) Adjusting the pH/acidity of the juice of step 8); 10)Sulfurizing the juice to avoid wild yeast fermentation;

11)Fermenting the resulting juice at a given temperature;

12)Stirring the mixture several times during the natural process of fermentation to allow the mixture mature into wine; 13)Decanting the wine into containers.

3. The process of making Rose Petal wine as claimed in claim 2, wherein; the rose flower is Damascus (Desi Gulab).

4. The process of making Rose Petal wine as claimed in claim 2, wherein; the ratio of sugar to water is between 21 °Brix to 25 °Brix.

5. The process of making Rose Petal wine as claimed in claim 2, wherein; the ratio of sugar to water is between 22 °Brix to 24 ⁰BMx.

6. The process of making Rose Petal wine as claimed in claim 2, wherein; the ratio of sugar to water is 23.8 °Brix.

7. The process of making Rose Petal wine as claimed in claim 2, wherein; the sulfurization of wine is done for preservation by adding sodium meta bi sulphite.

8. The process of making Rose Petal wine as claimed in claim 2, wherein; the juice is allowed to ferment for at least 21 days.

9. A Rose Petal wine which is produced by the process as defined in claims 2 to 8.

10. A Rose petal wine and the process for making the same as herein decribed.