A method for preparing pollen mead by using back wine fermentation
A technology of honey wine and pollen, which is applied in the field of wine brewing, can solve the problems of not soft enough wine taste, large loss of honey nutrients, and not enough mellow wine aroma, so as to achieve soft taste, golden and translucent wine body, mellow and strong wine aroma Effect
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Embodiment 1
[0032] 1) Preparation of diluent: dilute 100L of lychee honey with sterile water, stir and mix until the sugar content is 240g / L, and consume 300L of water to obtain the diluent. Stir and heat the diluted solution to 65°C, keep it warm for 30 minutes, and cool to room temperature for use. Litchi honey stock solution has high sugar content, which is not suitable for the growth of yeast. If the sugar content is lower than 200g / L, it is not conducive to fermentation.
[0033] 2) Preparation of nitrogen source solution: sterilize and grind 2500g of lotus flower powder, add 6kg of water, add 3.0g of flavor protease and 5.0g of pentosanase. The flavor protease and the pentosanase are sequentially added to the pollen liquid, or the flavor protease and the pentosanase are mixed first and then added to the pollen liquid. Put the pollen solution in an incubator at 37°C for 12 hours, then put it in a water bath at 80°C for 5 minutes, and centrifuge to get the supernatant, which is the n...
Embodiment 2
[0040] 1) Preparation of diluent: dilute 100L Vitex twig honey with sterile water, stir and mix until the sugar content is 220g / L, and consume about 300L of water to obtain the diluent. Stir and heat the diluted solution to 70°C, keep it warm for 20 minutes, and cool to room temperature for use. Vitex honey stock solution has high sugar content, which is not suitable for yeast growth. If the sugar content is lower than 200g / L, it is not conducive to fermentation.
[0041] 2) Preparation of nitrogen source solution: sterilize and grind 2500g of camellia powder, add 5kg of water, add 2.8g of flavor protease and 4.0g of pentosanase. The flavor protease and the pentosanase are sequentially added to the pollen liquid, or the flavor protease and the pentosanase are mixed first and then added to the pollen liquid. Put the pollen solution in an incubator at 36°C for 14 hours, then put it in a water bath at 80°C for 8 minutes, and centrifuge to get the supernatant, which is the nitrog...
Embodiment 3
[0048] 1) Preparation of diluent: dilute 100L Vitex twig honey with sterile water, stir and mix until the sugar content is 230g / L, and consume about 280L of water to obtain the diluent. Stir and heat the diluted solution to 68°C, keep it warm for 40min, and cool to room temperature for use. Vitex honey stock solution has high sugar content, which is not suitable for yeast growth. If the sugar content is lower than 200g / L, it is not conducive to fermentation.
[0049]2) Preparation of nitrogen source solution: sterilize and grind 2500g of rapeseed pollen, add 8kg of water, add 3.7g of flavor protease and 5.0g of pentosanase. The flavor protease and the pentosanase are sequentially added to the pollen liquid, or the flavor protease and the pentosanase are mixed first and then added to the pollen liquid. Put the pollen solution in a 37°C incubator for 14 hours, then put it in a water bath at 80°C for 8 minutes, and centrifuge to get the supernatant, which is the nitrogen source ...
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