Method for producing honey wine

A production method and a technology for mead, which are applied in the field of fruit wine fermentation, can solve problems such as precipitation of honey fermented wine, and achieve the effects of clear wine body, clear and transparent appearance, and rich and delicate taste.

Inactive Publication Date: 2009-02-11
HUAZHONG AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At the same time, the present invention also aims to provide an economical and simple m

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  • Method for producing honey wine
  • Method for producing honey wine

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Embodiment 1

[0021] Dilute and mix 110kg of acacia honey with 250kg of pure water, heat to 45°C, stir, and maintain at 45°C for 30min, then add yeast nutrients (ammonium sulfate: 1mg / L, potassium dihydrogen phosphate: 0.5mg / L L, Magnesium chloride: 0.2mg / L), the equivalent physical amount is ammonium sulfate: 0.36kg, potassium dihydrogen phosphate: 0.18kg, magnesium chloride: 0.072kg. Add the above-mentioned yeast nutrient into the honey water that has been enzymatically hydrolyzed (enzymolyzed under natural conditions) and stir evenly. Weigh 110g of Angel high-activity wine dry yeast product (purchased from Angel Yeast Co., Ltd., place of origin: Yichang City, Hubei Province), add it to honey water with a sugar Brix of 3Brinx, a temperature of 38°C, and a volume of 11L, and Maintain at this temperature for 15-20min, then lower the temperature to 28-32°C for 1h. After the yeast activation is completed, add the activated yeast to the honey water prepared above, stir evenly, measure the sug...

Embodiment 2

[0023] Mix 110kg of acacia honey with 200kg of purified water, heat to 45°C, stir, and keep for 30min, then add yeast nutrients (ammonium sulfate: 1mg / L, potassium dihydrogen phosphate: 0.5mg / L, magnesium chloride: 0.2mg / L), the equivalent physical quantity is: ammonium sulfate: 0.31kg potassium dihydrogen phosphate: 0.155kg magnesium chloride: 0.062kg. Add the above-mentioned yeast nutrient into the honey water that has been enzymatically hydrolyzed (enzymolyzed under natural conditions) and stir evenly. Weigh 110g of Angel high-activity dry wine yeast (purchased from Angel Yeast Co., Ltd., Yichang, Hubei), add it to 3Brinx sugar, 38°C, and 11L of honey water, and maintain it at this temperature 15-20min, then lower the temperature to 28-32°C for 1h. After the activation of the yeast is completed, add the activated yeast to the honey water prepared above, stir evenly, and measure the sugar brix to be 26Brinx. Maintain the fermentation at 20°C for about 20 days, when the al...

Embodiment 3

[0025]Mix 130kg of acacia honey with 190kg of pure water, heat to 45°C, stir, and keep for 30min, then add yeast nutrients (ammonium sulfate: 1mg / L, potassium dihydrogen phosphate: 0.5mg / L, magnesium chloride: 0.2mg / L), the equivalent amount in kind is: Ammonium sulfate: 0.31kg Potassium dihydrogen phosphate: 0.155kg Magnesium chloride: 0.062kg. Add the above-mentioned yeast nutrient into the honey water that has been enzymatically hydrolyzed and stir evenly. Weigh 130g of Angel high-activity wine dry yeast (purchased from Angel Yeast Co., Ltd., Yichang, Hubei), add it to 3Brinx sugar, 38°C, and 13L of honey water at this temperature. Maintain for 15-20min, then lower the temperature to 28-32°C for 1h. After the activation of the yeast is completed, add the activated yeast to the honey water prepared above, stir evenly, and measure the sugar brix to be 30Brinx. Maintain the fermentation at 20°C for about 20 days, when the alcohol content reaches above 11.5% (v / v), the pre-f...

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Abstract

The invention relates to a production method of honey fermented wine, and the production method belongs to the technical field of fruit wine. Natural acacia original honey is taken and diluted till the sugar Brix of 22 to 30 Brix by using pure water, yeast nutrients for promoting the growth of a yeast are added, the Angel wine high-activity dry yeast after the activation is further added for carrying out the primary fermentation for 20 days at 20 DEG C, and the honey fermented wine is prepared by low-temperature aging at 15 DEG C. The production method can solve the problem of muddy sediments of the honey fermented wine through adding appropriate amount of the yeast nutrients to improve the alcohol degree and simultaneously reduce the sugar degree of the honey and carrying out the heating treatment of wine body, the brewed honey fermented wine is characterized by rich and delicate taste, clarified and transparent appearance, fresh and elegant smell and natural and cool properties.

Description

technical field [0001] The invention relates to the technical field of fruit wine fermentation, in particular to the technical field of producing honey wine by fermenting honey. The invention relates to a production method for fermenting pure natural honey fermented wine by fermenting natural acacia honey through microbial fermentation. Background technique [0002] In a broad sense, mead is an alcoholic beverage produced from honey, including low-alcohol wine fermented by honey, high-alcohol wine after distillation, or a blended wine based on two types of wine, as well as a mixture made simply of honey and alcohol. wine. Mead in a narrow sense refers only to pure honey fermented wine, which is an alcoholic beverage obtained after dilution, adjustment, fermentation, clarification, filtration and aging with honey as raw material. On the basis of retaining the nutritional components and health care functions of natural honey, the honey fermented wine further improves the phy...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 胡咏梅王小曼梁运祥艾慎王绩田焕章葛向阳
Owner HUAZHONG AGRI UNIV
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