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Brewing method of hibiscus sabdariffa honey wine

A technology of roselle and mead, applied in the field of alcoholic beverages, to achieve the effect of soft and mellow wine quality and fresh taste

Active Publication Date: 2015-04-08
佛山桂承生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the wine back fermentation method is introduced into the fermentation of roselle mead to overcome the lack of fragrance of single honey fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, the brewing method of roselle mead of the present invention:

[0028] (1) Select fresh roselle calyxes that are free from mildew, diseases and insect pests, wash and drain, cut the roselle calyx into 4-6mm pieces, weigh the roselle calyx according to the ratio of material to liquid 0.80g / 100mL and put it into the fermenter , then add boiling water to soak the roselle calyx fragments, wait for natural cooling to room temperature, adjust the sugar content to 16Bx with lychee honey, and obtain roselle honey juice;

[0029] (2) Add 2.0% yeast by weight of roselle calyx and 0.20% pectinase (mL) by boiling water volume (mL) to the roselle honey juice obtained in step (1), and ferment at 25°C. When the sugar content drops to At 6Bx, stop the fermentation, use four layers of gauze to filter, and obtain the original wine;

[0030] (3) Mix the original wine obtained in step (2) with the roselle honey juice prepared according to step (1) at a volume ratio of 1:3, a...

Embodiment 2

[0034] Embodiment 2, the brewing method of roselle mead of the present invention:

[0035] (1) Select fresh roselle calyxes that are free from mildew, diseases and insect pests, wash and drain, cut the roselle calyxes into 4-6mm pieces, weigh the roselle calyxes according to the ratio of material to liquid 1.50g / 100mL and put them into the fermenter , then add boiling water to soak the roselle calyx fragments, wait for natural cooling to room temperature, adjust the sugar content to 16Bx with lychee honey, and obtain roselle honey juice;

[0036] (2) Add 3.0% yeast by weight of roselle calyx and 0.60% pectinase (mL) by boiling water volume (mL) to the roselle honey juice obtained in step (1), and ferment at 25°C. When the sugar content drops to At 6Bx, stop the fermentation, use four layers of gauze to filter, and obtain the original wine;

[0037] (3) Mix the original wine obtained in step (2) with the roselle honey juice prepared in step (1) according to the volume ratio ...

Embodiment 3

[0041] Embodiment 3, the brewing method of roselle mead of the present invention:

[0042] (1) Select fresh roselle calyxes that are free from mildew, diseases and insect pests, wash and drain, cut the roselle calyxes into 4-6mm pieces, weigh the roselle calyxes according to the ratio of material to liquid 1.25g / 100mL and put them into the fermenter , then add boiling water to soak the roselle calyx fragments, wait for natural cooling to room temperature, adjust the sugar content to 16Bx with lychee honey, and obtain roselle honey juice;

[0043] (2) Add 2.5% yeast by weight of roselle calyx and 0.45% pectinase (mL) by boiling water volume (mL) to the roselle honey juice obtained in step (1), and ferment at 20°C. When the sugar content drops to At 6Bx, stop the fermentation, use four layers of gauze to filter, and obtain the original wine;

[0044] (3) Mix the original wine obtained in step (2) with the roselle honey juice prepared in step (1) at a volume ratio of 1:5, and ...

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Abstract

The invention belongs to the technical field of alcoholic beverage, and specifically discloses a brewing method of hibiscus sabdariffa honey wine. The brewing method comprises following steps: hibiscus sabdariffa calyx is cut into pieces; the processed hibiscus sabdariffa calyx is delivered into a fermentation cylinder, boiling water is added for immersion, and after cooling, sugar degree is adjusted to 16Bx with honey so as to obtain hibiscus sabdariffa honey juice; yeast and pectase are added for 6 days of fermentation at a temperature of 20 to 25 DEG C, and then fermentation is stopped, an obtained mixture is filtered so as to obtain raw wine; the raw wine is mixed with the hibiscus sabdariffa honey juice at a volume ratio of 1:(3-10) so as to obtain a mixed material, the mixed material is subjected to fermentation at 20 DEG C, and liquor returning is performed for three times; a solution obtained via three times of liquor returning is subjected to ageing for 3 to 6 months, and then is subjected to filtration, sterilization, and bottling so as to obtain the hibiscus sabdariffa honey wine. The hibiscus sabdariffa honey wine prepared via the preparation method possesses strong and pleasing flower fragrance and wine fragrance, is bright red, is clear and transparent, is sour, sweet, and delicious, is fresh in mouthfeel, is soft and mellow in wine quality, possesses typical fragrance of the hibiscus sabdariffa honey wine, and is rich in a plurality of phenols, amino acids, organic acids, vitamins, and mineral elements such as sodium and calcium.

Description

technical field [0001] The invention belongs to the technical field of alcoholic beverages, and in particular relates to a method for brewing roselle mead. Background technique [0002] In recent years, due to the improvement of people's living standards, drinking strong white wine has gradually developed into drinking low-alcohol nutrition and health care wine in the past. The mead brewed from natural honey is pure natural and pollution-free. It is an ideal wine with unique nutritional and health care functions in alcohol. After the honey is fermented, its sugar content is greatly reduced, not only does not affect the original functional components such as polypeptides, active polysaccharides, flavonoids, SOD, etc., but also produces new nutrients, such as amino acids, B vitamins, minerals and other important Physiologically active substances have been further improved. It contains 17 kinds of amino acids, glucose, fructose, VA, VE and minerals and other physiologically a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 杨敏刘长海邓开野赵翾舒凤
Owner 佛山桂承生物科技有限公司
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