Preparation method of health wine

Abstract

The invention provides a preparation method of a health wine. The health wine comprises raw material honey and nutrients. The preparation method comprises the following steps: inoculating grape wine yeast strain C19, adding yeast nutrients one time before fermentation, fermenting for 25 days at 22 DEG C for honey liquor with the sugar content of 20 degrees Brix and forming natural sugar sweet wine, wherein during the later period of fermentation, as the nutrients in the fermentation liquor is further reduced and the fermentation temperature is low, finally the fermentation process is stopped naturally. By inoculating grape wine yeast strain C19 and adding yeast nutrients, the honey wine can obtain higher alcoholic strength, less residual sugar, proper sugar-acid ratio and better aroma and mouthfeel.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing health wine. Background technique [0002] The annual production of honey in the world is about 1.2 million tons. my country is the main producer of honey, and the annual honey production is about 200,000 tons. Although my country has a large honey production, the research on mead started relatively late and the production scale is very small. , the production technology is also relatively backward. At present, there are only a handful of domestic producers who adopt the fermentation method to produce mead on a large scale, and usually use the koji used to produce grain wine for fermentation. The fermentation effect is not good, thereby affecting product quality. Contents of the invention [0003] The invention aims at the defects of the prior art, and provides a preparation method of high-quality health wine. [0004] In order to achieve the above object, t...

AI Technical Summary

Problems solved by technology

[0002] The annual production of honey in the world is about 1.2 million tons. my country is the main producer of honey, and the annual honey production is about 200,000 tons. Although my country has a large honey production, the research on mead started relatively late and the production scale is very small. , the production process is also relatively backward. At present, there are only a handful of manufacturers in China that use the fermentation method to produce mead on a large scale, and they usually use the koji used to produce grain wine for fermentation. The fermentation effect is not good, thus affecting product quality.