Fermentation process of rose wine

ZHENG Shu-yan; WANG Heng-yu; YU Wang-ping; HOU Dai-song; KONG Qing-long; YOU Yan

doi:10.13386/j.issn1002-0306.2017.22.023

ZHENG Shu-yan, WANG Heng-yu, YU Wang-ping, HOU Dai-song, KONG Qing-long, YOU Yan. Fermentation process of rose wine[J]. Science and Technology of Food Industry, 2017, (22): 114-118. DOI: 10.13386/j.issn1002-0306.2017.22.023

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Fermentation process of rose wine

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The rose wine was produced by using multi-petal red rose and sugar as the fermentation raw materials.Fermentation technology conditions for the rose wine were discussed. Optimum technology conditions were studied through single factor experiment and confirmed through the orthogonal test. The optimal fermentation conditions were confirmed as follows: yeast inoculum was 1.0‰, the ratio of rose to sugar was 1∶ 1.5, p H was 5 and fermentation time was 30 days.The rose wine was cute pink, transparent clear, pleasant and strong flowers fragrance, pleasant sour-sweet taste and acceptable astringency. It was suitable for ladies to drink.

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Fermentation process of rose wine

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