rose petals in the freezer


why do some winemakers recommend only putting rose petals in the
freezer for a short number of days?
Anyone know a evidence-based source for this wisdom?
Reply to
snpm
I considered maceration. Rose petals dont need much macerating though....I mean you can forget maceration and in fact perform disintegration with a finger and thumb rolling motion.
Reply to
snpm
A study of many years ago in Germany (and now forgotten by everyone) showed that Vitamine C (ascobine acid) deteriorates (is that spelled ok) when frozen. Rose petals are full of Vitamine C.
But then again when you soak them in hot or boiling water any vitamin C will be gone anyhow.......
Reply to
Luc Volders
Beats me. I only freeze fruits in order to get a better yield, but petals ? I made a gallon of rose petal wine last year using fresh petals and I surely couldn't dream of getting more flavor (4 cups for a gallon). I didn't scald them with boiling water either, I used some boiled water cooled down to room temp and sulfite. I once made the mistake of scalding lilac petals with boiling water and I was disappointed with the resulting wine.
However, my wife did freeze some rose petals to make some gelly later and it worked fine.
"snpm" a écrit dans le message de news: snipped-for-privacy@a26g2000pre.googlegroups.com...
Reply to
MarQ
I think I have failed to make myself clear, yet again. I am freezing these rose petals until I have enough for a batch, not for purposes of enhancement. The advice Im following is that if you need to freeze them until you have enough, you shouldnt freeze them for more than four days. I am wondering why no more than four days. Sorry for my ambiguous writing!
Reply to
snpm
I suspect it may be because rose petals develop "freezer burn" rather quickly. Perhaps adding a little water and wrapping them tightly would buy you something longer than four days.
Reply to
shbailey

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