Mead prepared by fermenting pure honey

Abstract

The invention belongs to the technical field of brewing, namely, mead prepared by fermenting pure honey, which is characterized in that the mead contains the following components by weight percent: 30%-35% of pure honey, 3%-5% of distiller's yeast, 60%-70% of purified water and 0.1% of inorganic salt, wherein the pure honey is obtained by mixing Chinese magnoliavine fruit honey, narrowleaf screwtree root honey, romanet grape root honey and Chinese toon honey according to the weight ratio of 1:1:1:1. The mead brewed by the method has the advantages of unique flavor, favorable mouth feel, lightyellow color, cleanness and clearness, reservation of the fragrances of bee flowers and mellow vinosity.

Description

Technical field: [0001] The invention belongs to the technical field of brewing, in particular to a pure honey fermented mead. Background technique: [0002] Honey is a nutritional and health product rich in sugar, various organic acids, vitamins and trace elements. Many people have tried to make wine with honey. So far, the reported wine making methods include distilled wine and brewed wine. The former is mostly brewed by mixing honey and grain 2. The latter is mostly honey that is enzymatically hydrolyzed and then mixed with traditional Chinese medicine to brew health-care medicinal wine. Due to the addition of auxiliary materials in the brewing process, the original taste of honey is affected, and the incomplete fermentation of ordinary fermentation processes affects the taste of mead. In addition, the taste of mead brewed from a single honey is relatively single, lacking the mellow taste of wine. However, which kinds of honey to choose, what proportion to mix, and the t...

AI Technical Summary

Problems solved by technology

[0002] Honey is a nutraceutical product rich in sugar, a variety of organic acids, vitamins and trace elements. Many people have tried to make wine with honey. The reported wine making methods include distilled wine and brewed wine. The former is mostly brewed by mixing honey and grain 1. The latter is mostly honey that is enzymatically hydrolyzed and then mixed with traditional Chinese medicine to brew health-care medicinal wine. Due to the addition of auxiliary materials in the brewing process, the original taste of honey is affected, and the ordinary fermentation process is not complete, which affects the taste of honey wine.

In addition, the taste of mead brewed from only one kind of honey is relatively simple, lacking the mellow taste of wine.