Brewing method for mead

Abstract

The invention discloses a method for preparing honey wine, comprising adding activated grape wine yeast into raw material liquid containing honey and nitrogen source, fermentating, centrifugating andfiltering; said nitrogen source is 0.2- 1 %. of raw material liquid by nitrogen weight. The invention is characterized by easy controable process, adjustable sweet, natural element, no chemical addictive, high stability and no deposition after long time.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a method for brewing mead with honey as the main raw material. Background technique [0002] my country is the largest beekeeping country in the world, with an annual output of more than 200,000 tons of honey. The main components of honey are glucose and fructose, and are rich in enzymes, proteins, amino acids, vitamins and minerals, etc., and have high nutritional value and health care. Existing a lot of people have tried to make wine with honeybee, and existing bibliographical report includes two classes of distilled wine and brewed wine. The cycle of naturally brewing mead is long (generally it takes as long as half a year to brew), and it has a strong bitter and astringent taste, and it is easy to become turbid and easy to deteriorate when placed for a long time, and the nutritional components of honey are lost a lot. And industrialized fermentation brews mead to speed up ...

AI Technical Summary

Problems solved by technology

The natural brewing period of mead is long (generally it takes up to half a year to brew), and it has a strong bitter taste, and it is easy to be turbid and easy to deteriorate after long-term storage, and the nutritional components of honey are lost a lot

And industrialized fermentation brews mead to speed up its brewing process mostly by selecting fermentative strains, and many problems have also occurred therebetween, sum up and have the following points: (1) rich fermentable sugar is contained in the honey, but Simple fermentation often causes the bacteria to consume a large amount of sugar for growth, but cannot be effectively converted into alcohol. Enzyme preparation must be added to increase the alcohol content

This method is complicated in technology, and the nutrients are also lost a lot; (2) when higher alcohol content is obtained, the mouthfeel of the wine is generally not good, with bitterness or other bad odors, unstable after filtration, and still prone to precipitation and turbidity (3) The process is complex, and it is easy to cause damage and loss of nutrients in mead in the production process

In industrial production, it is difficult to control the alcohol content and taste of the product; (4) The fermentation cycle is long and the yield is low

However, there are few research reports on mead, especially the brewing process of mead with high alcohol content, clear and stable wine body.

[0003] Most of the industrialized fermentation and brewing of mead speeds up its brewing process by selecting fermented strains, but some problems have also occurred, as stated in the article "Honey Wine Brewing" published on the 6th issue of "China Brewing" magazine in 1985. In the method introduced, only the known strains were screened, and the champagne strains of the genus Wine Saccharomyces were selected as the fermentation strains, and enzyme preparations must be added during fermentation, otherwise the amount of alcohol produced is small, the production process is complicated, and the nutritional content is also low. Lost a lot, also has the defect that is easy to deteriorate; Chinese patent CN1007357B discloses a method for using gamma-2007 saccharomyces to ferment and brew mead. required alcohol content, and can better retain the nutritional content of honey, but the product brewed by this method is not strong in aroma and bitter in taste, and also cannot overcome the problem of easy turbidity and deterioration