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Fresh honeysuckle and honey brewed wine and making method thereof

A technology of honey fermentation and honeysuckle, applied in the field of brewing wine, can solve the problems of failure to retain the cool aroma of flowers, change of honeysuckle aroma components, loss of the aroma of fresh honeysuckle, etc., and achieves prevention of browning and aroma changes, wine body clarification, and production cycle. short effect

Inactive Publication Date: 2015-03-04
SHANDONG ANALYSIS & TEST CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the existing patents and literature reports, honeysuckle beverages, wines and other products all use commercial dried honeysuckle or dried honeysuckle as raw materials, and mostly use honeysuckle soaking liquid or extracts, using leaching or distillation processes, mainly using more than honeysuckle in honeysuckle. phenol, flavonoids and other soluble functional components, but failed to retain the unique cool aroma of flowers, a large amount of fresh honeysuckle aroma will be lost in the process of extraction, suction filtration, etc., and the process of distillation and mechanical crushing will not only easily cause the loss of honeysuckle aroma, but also easily produce Heat causes changes in the aroma components of honeysuckle, resulting in a cooking smell
The mead product fermented and brewed with honeysuckle flowers as raw materials has not been reported yet

Method used

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  • Fresh honeysuckle and honey brewed wine and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Semi-dry fresh honeysuckle fermented wine

[0030] Gather 5.7 parts of fresh honeysuckle, mainly mixed harvested golden flowers and silver flowers, 1 / 3 of which are flower buds, screen and remove impurities, use a small amount of water to quickly clean up and drain, take 18 parts of Vitex twig honey, 4.3 parts of sucrose, add Dilute with 72 parts of pure water, fully stir and mix with honeysuckle in a sterile frosted glass container, add 50mg / L potassium metabisulfite to inhibit bacteria and prevent oxidation.

[0031] Add 0.03 parts of Saccharomyces cerevisiae dry yeast (active dry yeast LALVIN DV10) with appropriate amount of water to activate at 35°C for 30 minutes, add it to a glass container, leave it to ferment at a constant temperature of 20°C, and ferment for 20 days. After the fermentation is terminated, filter through 8 layers of gauze and seal Under the condition of avoiding light, age at a constant temperature of 20°C, let it settle for 1 wee...

Embodiment 2

[0034] Example 2 Dry fresh honeysuckle fermented wine

[0035] Collect 8 parts of fresh honeysuckle, mainly the mixed harvested honeysuckle and silver flowers, 1 / 3 of which are flower buds, screen and remove impurities, use a small amount of water to quickly clean up and drain, take 16.8 parts of Vitex twig honey, 1.5 parts of sucrose, add Dilute with 73 parts of pure water, fully stir and mix with honeysuckle in a sterile glass jar, add 50mg / L potassium metabisulfite to inhibit bacteria and prevent oxidation.

[0036] 0.03 part of Saccharomyces cerevisiae dry yeast (active dry yeast LALVIN DV10) was activated at 35°C for 30 minutes, added to a glass jar, left to ferment at a constant temperature of 20°C, and fermented for 15 days. After the fermentation was terminated, it was roughly filtered with 8 layers of gauze, sealed and protected from light. At 20°C, it is aged at a constant temperature, left to settle for 1 week, and the clear liquid is transferred out by siphon...

Embodiment 3

[0038] Example 3 Sweet fresh honeysuckle fermented wine

[0039] Collect 5 parts of fresh honeysuckle, mainly the mixed harvested honeysuckle and silver flowers, 1 / 3 of which are flower buds, screen and remove impurities, use a small amount of water to quickly clean up and drain, take 25 parts of Vitex twig honey, 3 parts of sucrose, add Dilute with 67 parts of pure water, stir fully with honeysuckle in a sterile glass jar, add 50mg / L potassium metabisulfite to inhibit bacteria and prevent oxidation.

[0040] 0.035 copies of Saccharomyces cerevisiae dry yeast (active dry yeast LALVIN DV10) was activated at 35°C for 30 minutes, added to a glass jar, left to ferment at a constant temperature of 20°C, and fermented for 15 days. After the fermentation was terminated, it was roughly filtered with 8 layers of gauze, sealed and protected from light. At 20°C, it was aged at a constant temperature, left to settle for 1 week, and the supernatant liquid was transferred out by sipho...

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Abstract

The invention discloses fresh honeysuckle and honey brewed wine with the characteristic of cool and refreshing aroma of fresh honeysuckle and a making method thereof. According to the technical scheme, the ingredients comprise 4-10 percent of fresh honeysuckle and 15-20 percent of honey, and golden flower and honeysuckle flower which are picked together are taken as main components and contain a proper amount of flower buds which account for 1 / 4 to 1 / 3 of the total amount. The making method comprises the following steps: picking, screening and cleaning the honeysuckle without crushing and other mechanical treatment, fully stirring and mixing with a proper amount of diluted honey, adding dry brewer's yeasts and purified water, sealing in a frosted glass container, standing for fermenting at a constant temperature for 15-25 days, filtering and settling; sealing in the frosted glass container and ageing at the temperature of 15-20 DEG C. The finished wine contains the component linalool with the characteristic aroma of fresh honeysuckle and also has the wine aroma, the other main components comprise isoamyl alcohol, phenethyl alcohol, ethyl caprylate, alpha-terpineol and the like, and the wine is cool, refreshing and pleasant and has mellow taste. The method disclosed by the invention is easy and convenient to operate, and the product has particular cool and refreshing aroma of the fresh honeysuckle.

Description

technical field [0001] The invention relates to the technical field of brewing wine, in particular to a fermented wine with the characteristic aroma of honeysuckle using fresh honeysuckle and honey as raw materials and a production method. Background technique [0002] Honeysuckle is the flower of Lonicera Lonicerae, which is distributed in most parts of my country. It has the functions of clearing away heat and detoxifying, cooling and dispelling wind-heat. It can be used clinically to treat febrile diseases, fever, wind-heat cold, sore throat, pneumonia and other diseases. . Honeysuckle contains various components such as chlorogenic acid, isochlorogenic acid, rich amino acids and soluble sugars, which have good health effects. In recent years, its application in the food and beverage industry and daily chemical industry has been increasing, especially The market share of health care products is also increasing year by year, so the development of honeysuckle func...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 崔莉刘峰王晓耿岩玲王岱杰赵恒强刘建华
Owner SHANDONG ANALYSIS & TEST CENT
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