How to make rose wine

The main raw material of rose wine is rose. Rose wine made from rose has good beauty and health benefits. If you are interested in rose wine, you can make it yourself according to the method introduced below.

1. Raw material selection:

(1) Rose: In order to ensure the quality of rose wine, the following requirements are put forward for the collection of fresh flowers: Flower collection time: 9-10 am (no flowers are collected on rainy days); Flower collection standard: collect flowers that have just opened, which contain up to 0.03% aromatic oil; do not collect flower buds or overnight flowers.

(2) High-quality light-fragrance Daqu liquor: It basically adopts the production process of the national famous liquor (Fenjiu), with sorghum as the raw material, wheat Daqu, and fermentation in earthen jars. The production cycle is 28 days.

(3) Ice essence: sold on the market, colorless and transparent.

(4) Citric acid: compatible with GBN50-77. (5) Water: Use distilled water.

2. Pickling of roses:

Take the fresh roses purchased in the morning, pick out the branches and leaves, weigh them, put them in a plastic box, rub them evenly with 30% of the weight of the flowers' light-fragrance liquor, and then put them into non-toxic plastic bags, with 10 kg of flowers in each bag. Immediately transport them back to the unit, put them into a ceramic jar and compact them, then marinate the fresh flowers with light-fragrance liquor, seal the jar immediately, and require marination for more than 3 months.

3. Distillation: The distillation equipment is made of aluminum 20 liters. The cooler is a glass straight condenser with three heat sources in series, each with a power of 3 kW. Process requirements: First, open the 4 kVA 50 cycle/second voltage regulator to 220 volts, discard 50 ml of low-boiling point substances, collect 500 ml of the head of the wine, and when the alcohol content drops to 55% (volume), collect the tail of the wine. The flow time is 6 to 7 hours. The alcohol content of the finished wine is required to be 75 to 80% (volume), and the storage esterification time is 1 to 2 months.

4. Preparation: Preparation requirements: alcohol content 40±1% (volume), sugar content: 20±1 g/100 ml, pH value: 4.2~4.5. The prepared rose wine needs to be stored for more than one month before it can be sold.

5. Diatomaceous earth filtration: Weigh 30 grams of No. 37 diatomaceous earth, dilute it with distilled water, pour it into a funnel pre-lined with filter paper, start the vacuum pump to suck it into a filter cake, then add another layer of filter paper on it to avoid breaking the filter cake when pouring the filtrate. Rinse it with light-fragrance sweet wine first, then pour in rose wine to filter. The filtered rose wine should be checked with a 1500x microscope for any diatomaceous earth residue. There should be no significant change in pH value. The wine should be colorless and transparent, and there should be no precipitation during long-term storage.