Honey tea wine and preparation method thereof

[0003] There are still many problems in the existing preparation methods of various health-care wines, such as: unstable quality of fer...

Add green tea juice and honey simultaneously in above-mentioned first back wine, under the condition of 20-25 ℃, ferment 5-10d, filter, get second back wine. The volume of the green tea juice added in the first round of wine is 3-5 times of the volume of the first round of wine, and the weight of the honey added in the first round of wine is 5-10 times of the weight of the first round of wine. Adding green tea juice and honey to the first round of wine and then fermenting at low temperature can properly slow down the fermentation speed, add the flavor, aroma and nutrients of green tea juice and honey to the brewed honey green tea, and improve the brewed honey tea wine degree of smoothness.

Add green tea juice in the raw wine fermented grains that above-mentioned fermentation obtains, ferment under the condition of 20-30 ℃, obtain raw wine. The volume of the green tea juice added in the original fermented grains is 1-2 times of the volume of the original fermented grains. Adding an appropriate amount of green tea juice to the original fermented grains for further fermentation can ensure the rapid progress of the fermentation process, and ensure that the brewed honey tea wine has a strong tea aroma and outstanding health care effects. When the original wine grains added with green tea juice are fermented until the sugar content drops to 8°Bx, filter to obtain the original wine.

Further preferably, above-mentioned brewing microorganism comprises the brewer's yeast of 50-60 weight part, the aromatic yeast of 10-20 weight part, the Monascus of 5-10 weight part, the lactobacillus of 1-5 weight part and 1- 5 parts by weight of Acetobacter. Among them, Lactobacillus and Acetobacter can increase the aroma of fermented wine, improve the flavor of wine, and add health effects such as anti-tumor and prevention of intestinal infection. It should be noted that adding brewer's yeast, aromatic yeast, Monascus, Lactobacillus and Acetobacter at the same time for the brewing of honey tea wine can not only quickly enter the wine-making fermentation, but also make the honey tea wine obtained The aroma is more high-quality, the mouthfeel of the honey tea wine is milder and less irritating, and the nutritional and health effects of the prepared honey tea wine are better. It should be further explained that the weight of brewer's yeast in the above-mentioned brewing microorganisms is relatively large, which can ensure the smooth and rapid progress of wine-making fermentation; In addition, it can also promote the fermentation substrate to generate a large amount of aromatic substances to enhance the aroma of honey tea wine; moreover, Monascus, Monascus can promote fermentation to form alcohol on the one hand, and on the other hand can promote the fineness of honey tea wine It is more saturated, on the one hand, it can avoid the formation of harmful microorganisms such as E. coli in the fermentation substrate, and avoid fermentation failure; finally, Lactobacillus and Acetobacter can further improve the quality of honey tea wine and enhance the education effect of the honey tea wine.

Specifically, the weight of the wine-making microorganisms added in the mixture accounts for 3-5% of the mixture weight, the addition of the wine-making microorganisms is not easy to be too much, and can avoid the wine-making microorganisms consuming a large amount of nutrients of the mixture in the initial stage of mixture proliferation and activation , to avoid poor fermentation effect or even failure in the later stage of wine-making fermentation; on the one hand, adding an appropriate amount of wine-making microorganisms can ensure the full proliferation of wine-making microorganisms in the mixture, so as to facilitate the full and rapid fermentation of wine in the later stage; on the other hand, it will not consume A large amount of nutrients in the mixture are used for the proliferation and activation of wine-making...