Rosa laevigata has unique flavor, honey taste and fragrance, and its nutrition is very rich. So do you know the effectiveness of the Jinzaozi sparkling wine? Here's to understand:
First, the effectiveness of Rosary wine
Rosa laevigata, containing sugar (mainly fructose and other reducing sugars), citric acid, malic acid, tannins, vitamins, more than 20 kinds of amino acids, 18 kinds of mineral elements and resins, saponins and other ingredients, especially vitamin C and reducing sugar Higher content. According to the determination, every 100g of fresh cherries fruit contains vitamin C1009mg, which is second only to roxburghid, twice as fresh dates, 10 times as kiwi and 30 times as orange. Second, Rosa laevigata is rich in zinc and selenium. These two elements are trace elements that are essential for the human body with specific health and anti-cancer effects. Modern pharmacology proves that the wine of Jinzaolizi can not only promote the secretion of gastric juice to help digestion, but also make the intestinal mucosa contract, reduce the secretion, and relieve diarrhea. At the same time, it also affects Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shigella and influenza viruses. Strong inhibition.
Second, the method of making wine
1. The raw material requires high maturity, no pests, no decay, no debris. When sorting, the impurities are mainly selected, and the clay blocks are generally used for sorting by vibrating screen and washing tank.
2. Rosa laevigata is hard and can be used with a large crushing crusher. The crushed skin of Rosa laevigata does not break the core of the fruit.
3. Soaked raw wine No. 3 can be treated with edible alcohol, can also be used to soak the water chestnut fruit.
4. The 1st soaked raw wine uses 40% deodorized alcohol. The 2nd and 3rd soaked raw wines were soaked with 25% deodorized alcohol.
5. The soaking time is more than one and a half months and the number of returning juices is more than 5 times.
6. Soak original wines No.1, No.2, and No.3, respectively, and apply the glue.
7. During fermentation, add sugar water, citric acid water (the amount to be added, depending on the sugar content and acidity of the fruit test), add sulfur dioxide (SOppm) at 50ppm, stir well, and then add 10-15% artificially cultivated yeast.
8. The fermentation time is about 7 to 10 days, and the fermentation temperature is generally 20 to 25°C.
9. After the end of the pre-fermentation, the juice is separated, fermented for about 20 days after entering, separated, and the ingredients are mixed, frozen, squeezed, filtered, covered with deodorized alcohol and transferred to the storage stage for more than 1 year.
10. According to the different proportions of the fermented wine and the first, second and third soaked raw wines, a small sample is sampled, and the best formula is used to expand the production after tasting. After being frozen, stored for one month, it can be filtered, filled, and bathed. Sterilization, natural cooling, labeling and packaging storage.
Quality Standard:
1). Sensory index: color brown, clear and transparent, no suspended matter and sediment.
Aroma: Concentric and fruity.
Taste and style: full-bodied, moderately sweet and sour, with the unique style of the cherries.
2). Physical and chemical indicators: alcohol (20°C) 15±0.5% (volume), sugar content 18-19 g/l, total acid 0.65-0.75 g/l.
Cables And Adapters,USB Cable,HDMI Cable,Speaker Cable,Network Cable,Type-C Cable ,Audio&Video Cable
Changzhou Satidi Import and Export Co., Ltd. , https://www.guanjiechuck.com