Preparation method of rose flame-effect wine

The invention relates to a preparation method of rose flame-effect wine and belongs to the technical field of wine processing. The preparation method of the wine comprises rose treatment, soaking or fermentation, blending, filtration, pigment blending and bottling. Through treatment on edible roses in different ways, extraction of rose fragrance and color based on distilled liquor and use of a certain amount of a pearlescent pigment, the rose wine has the flame effect and is novel mixed wine. The rose flame-effect wine has an appropriate sweet and sour taste and a natural color. Through rotation of the wine bottle, the flame effect is produced. After standing for some time, the wine recovers clear and translucent. The preparation method has simple processes, utilizes a simple device and is suitable for industrial production. 本发明涉及种玫瑰火焰酒的制备工艺，属于配制酒加工技术领域。该酒的制备工艺包括玫瑰处理、浸泡或发酵、调配、过滤、调颜料、装瓶等步骤。本发明通过对食用玫瑰的不同处理方式，用蒸馏酒浸提玫瑰香味与颜色，添加定量的珠光颜料得到具有火焰效果的玫瑰酒，开发出种新型的配制酒。本发明工艺制备的玫瑰火焰酒不仅口感酸甜适中，而且颜色自然，旋转酒瓶呈火焰般的效果，静置放置段时间后酒体澄清透亮。本