Method for preparing mead with fruit flavor

A fruity honey, honey technology, applied in the preparation of alcoholic beverages, microbe-based methods, biochemical equipment and methods, etc., to achieve the effect of pure taste

Active Publication Date: 2011-08-24
山西皇城相府酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the shortcomings of the existing mead brewing methods and provide a method for preparing pure, slightly sweet and refreshing fruity mead

Method used

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  • Method for preparing mead with fruit flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Taking 250kg of raw material honey to prepare fruity mead as an example, other raw materials used and the preparation method thereof are as follows:

[0022] 1. Preparation of bean sprouts juice medium

[0023] Add 5g of honey, 0.1g of yeast extract, and 2g of agar to 100mL of bean sprouts juice with a mass percentage of 10%, heat to boiling, stir and dissolve, adjust the pH to 5.0 with vinegar, and divide into test tubes with a diameter of 18mm and a height of 180mm. The filling volume is 10mL, sterilized at 113°C for 30 minutes, placed on a slope, cooled and solidified to make a solid slope medium for bean sprout juice; add 150g of honey and 3g of yeast extract to 3L of bean sprout juice with a mass percentage of 10%, heat to boiling, and stir Dissolve, adjust the pH to 5.0 with vinegar, put it into 2500mL conical flasks with a filling capacity of 500mL, sterilize at 113°C for 30 minutes, and prepare bean sprout juice liquid culture medium in conical flasks; add 10% b...

Embodiment 2

[0035] Taking 250kg of raw material honey to prepare fruity mead as an example, other raw materials used and the preparation method thereof are as follows:

[0036] Step 1 of preparing bean sprout juice medium and step 2 of preparing aroma yeast seed liquid are the same as in Example 1.

[0037]In step 3 of the pre-fermentation wine production, add 250kg of honey and 0.5kg of yeast extract to the fermenter, add purified water to 1000L, make the content of reducing sugar 175g / L, and the content of yeast extract 0.5g / L, adjust with vinegar The pH value is 4.5, the filling amount is 80% to 85% of the volume of the fermenter, sterilized at 105°C for 30 minutes, cooled to 24°C, and made into a honey fermentation liquid, which is added with 8% of the volume of the honey fermentation liquid. Aroma yeast seeds The liquid was anaerobically fermented at 26° C. for 12 days to obtain a fermented liquid with an alcohol content of 5% to 7%. In post-fermentation step 4, the fermented liquid...

Embodiment 3

[0039] Taking 250kg of raw material honey to prepare fruity mead as an example, other raw materials used and the preparation method thereof are as follows:

[0040] Step 1 of preparing bean sprout juice medium and step 2 of preparing aroma yeast seed liquid are the same as in Example 1.

[0041] In step 3 of the pre-fermentation wine production, add 250kg of honey and 0.71kg of yeast extract to the fermenter, add purified water to 945L, make the content of reducing sugar 185g / L, and the content of yeast extract 0.75g / L, adjust with vinegar The pH value is 5.5, the filling amount is 80% to 85% of the volume of the fermenter, sterilized at 105°C for 30 minutes, cooled to 30°C, and made into a honey fermentation liquid, which is added with aroma yeast seeds with a volume of 12% of the honey fermentation liquid The liquid was anaerobically fermented at 26° C. for 8 days to obtain a fermented liquid with an alcohol content of 5% to 7%. In post-fermentation step 4, the fermented li...

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Abstract

The invention discloses a method for preparing mead with a fruit flavor. In the method, honey is used as a raw material, and the mead is prepared by two times of fermentation of flavor-producing yeasts, namely primary fermentation for producing wine and secondary fermentation for generating flavor. The alcohol volume of the mead prepared by the method is 6 to 6.5 percent and the reducing sugar concentration in the mead is 60 to 65g/L. The mead does not contain cane sugar, artificial essence, pigment and preservative. The mead tastes pure, slightly sweet and fresh and does not taste bitter. The mead has a pure banana flavor and wine fragrance and contains 17 amino acids and various vitamins. The mead is pure mead brewed wine with a fruit flavor. The result of a test performed on the product prepared by the method according to B2758-2005 brewed wine sanitation standards shows that the mead meets the requirements of national brewed wine sanitation standards in total sulfur dioxide (SO2) content, lead content, total number of bacterial colonies, number of coliform colonies, number of enteropathogenic bacteria and the like. The mead can be drunk and satisfies the demands of people for low-alcohol-volume nutritive wine.

Description

technical field [0001] The invention belongs to the technical field of alcoholic beverages, and in particular relates to a preparation method of fruity honey wine. Background technique [0002] Mead is a fermented wine with a certain alcohol content that is fermented by Saccharomyces cerevisiae with honey as raw material. The existing method of producing mead is usually to use Saccharomyces cerevisiae as a leavening agent. This kind of mead tastes obviously, but the aroma is insufficient, the bitterness is heavy, and the taste is not good, so people don't like to drink it. In order to improve the mouthfeel of mead, people have carried out research from various aspects such as honey selection, Saccharomyces cerevisiae selection, fermentation temperature and so on. Aroma-producing yeast has ester-producing aroma and certain alcohol fermentation capabilities. There have been many successful experiences in using aroma-producing yeast to increase the ester content of liquor in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 陶树兴王保贵
Owner 山西皇城相府酒业有限公司
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