Rosa Laevigata Soaking Wine is a common way of eating, which has a good effect on improving some diseases. However, many people do not know the correct formula and production method of Rosa Laevigata Soaking Wine, so they can learn about it through the following steps.
 1. The raw materials are required to be mature, free of pests, rot and sundries. When sorting, the impurities, soil and stones are mainly selected, and usually vibrating screen and water washing tank are used for sorting.
 2. Rosa laevigata is hard, and a large roll distance crusher can be used to squeeze the skin of Rosa laevigata without breaking the core of the fruit.
 3. The soaked raw wine can be divided into three grades. The processed edible alcohol can be used, or the fragrant white wine can be used to soak the Rosa laevigata fruit.
 4. 40% deodorized alcohol is used for No. 1 soaking liquor. The No. 2 and No. 3 soaking base wines are soaked with 25% deodorized alcohol.
 5. The soaking time is more than one and a half months each time, and the number of juice returns is more than 5 times.
 6. Soak the original wine No. 1, No. 2 and No. 3 and glue them respectively. Cold fry the cockroaches and straight cockroaches before use.
 7. During fermentation, add sugar water, citric acid water (the amount to be added depends on the sugar content and acidity of the fruit test), add 50ppm sulfur dioxide, fully mix, and then add 10-15% artificially cultivated yeast.
 8. The fermentation time is about 7~10 days, and the fermentation temperature is generally 20~25 ℃.
 9. After the end of the pre fermentation, separate the fruit juice, enter the post fermentation for about 20 days, separate, prepare the ingredients, freeze, glue, filter, cover the liquid surface with deodorized alcohol and transfer to the storage stage for more than one year before use.