Honey wine fermented with pure honey

A technology for honey fermentation and mead, applied in the field of mead, can solve the problems of complex mead process, and achieve the effects of uniform wine body, good market benefit, and pure aroma and fragrance.

Inactive Publication Date: 2017-08-22
青川县川申农特产开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a kind of mead fermented with pure honey, which is used t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] S1: Pretreatment of pure honey raw materials, select approximately colorless or slightly yellow with light yellow, pure aroma, honey fragrance and elegant honey, add five times warm water to fully stir to obtain diluted honey;

[0025] S2: Heat the diluted honey to 68°C, and maintain it at this temperature, continue heating for 1 hour, and constantly stir, cool and naturally cool to room temperature, and filter to obtain honey juice;

[0026] S3: Mix dry yeast and water at a mass ratio of 1:15 to obtain yeast water. Place the yeast water in a thermostat with a temperature of 30°C and activate for 45 minutes to obtain activated yeast;

[0027] S4: Put the honey juice and activated yeast into fermentation at a temperature of 10°C for 30 days. During the fermentation, the density and sugar content are measured every day to obtain fermented wine;

[0028] S5: When the fermented wine is aged, the temperature of the aging is controlled to 18°C, and the aging time is...

Example Embodiment

[0031] Example 2:

[0032] S1: Pretreatment of pure honey raw materials, select approximately colorless or slightly yellow with light yellow, pure aroma, honey fragrance and elegant honey, add five times warm water to fully stir to obtain diluted honey;

[0033] S2: Heat the diluted honey to 68°C, and maintain it at this temperature, continue heating for 1 hour, and constantly stir, cool and naturally cool to room temperature, and filter to obtain honey juice;

[0034] S3: Mix dry yeast and water at a mass ratio of 1:20 to obtain yeast water. Place the yeast water in a thermostat with a temperature of 30°C and activate for 45 minutes to obtain activated yeast;

[0035] S4: Put the honey juice and activated yeast into the temperature of 15℃ and ferment for 45 days. During the fermentation, the density and sugar content are measured every day to obtain the fermented wine;

[0036] S5: During the aging of the fermented wine, the temperature of the aging is controlled to 18°C, and the aging...

Example Embodiment

[0039] Example 3:

[0040] S1: Pretreatment of pure honey raw materials, select approximately colorless or slightly yellow with light yellow, pure aroma, honey fragrance and elegant honey, add five times warm water to fully stir to obtain diluted honey;

[0041] S2: Heat the diluted honey to 68°C, and maintain it at this temperature, continue heating for 1 hour, and constantly stir, cool and naturally cool to room temperature, and filter to obtain honey juice;

[0042] S3: Mix dry yeast and water at a mass ratio of 1:18 to obtain yeast water. Place the yeast water in a thermostat at a temperature of 30°C and activate for 45 minutes to obtain activated yeast;

[0043] S4: Put the honey juice and activated yeast into the fermentation at a temperature of 12°C for 40 days. During the fermentation, the density and sugar content are measured every day to obtain the fermented wine;

[0044] S5: When aging the fermented wine, the temperature of the aging is controlled to 18°C, and the aging tim...

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PUM

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Abstract

The invention discloses a honey wine fermented with pure honey. The method comprises the steps that 1, a pure honey raw material is pretreated, the honey which is approximately colorless or yellowish and pale yellow, pure in aroma and elegant in fragrance is selected, five times of warm water is added and fully stirred, and diluted honey is obtained; 2, the diluted honey is heated to 68 DEG C, the temperature condition is maintained, heating is continuously conducted for 1 hour, and stirring is constantly conducted, the temperature is reduced by natural cooling to normal temperature, filtration is conducted, and honey juice is obtained; 3, dry yeast and water with a mass ratio of 1 to (15-20) are mixed to obtain a yeast solution, the yeast solution is placed in a constant-temperature box of which the temperature is 30 DEG C, activation is conducted for 45 minutes, and activated yeast is obtained; 4, the honey juice and the activated yeast are fermented for 30-45 days under the condition that the temperature is 10-15 DEG C, during the fermentation, density and sugar content are measured daily, and fermented wine is obtained; 5, aging is conducted on the fermented wine, the aging temperature is 18 DEG C, and the aging time is 6 months; 6, aged wine is filtered by a screen of which a filter mesh is 20 mesh or above, then filtration is conducted by diatomite, and the honey wine is obtained.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a kind of mead fermented with pure honey. Background technique [0002] Honey is a complex sugar saturated solution, the main components are glucose and fructose, and it is rich in enzymes, proteins and mineral elements, etc. It has high nutritional value and health value. According to medical records: "Honey has a Functions of nourishing the spleen and nourishing the lungs, smoothing the intestines and relieving pain, nourishing the middle and overflowing qi, relieving cough and detoxifying." As a nutritious natural green food and health care product, honey has a broad market both internationally and domestically. [0003] Mead is a kind of wine. It is made by diluting honey with water and fermenting to produce alcohol. Honey contains extremely high sugar content, and the extremely high osmotic pressure makes it difficult for microorganisms to reproduce. [0004] After dilutin...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王淑娟
Owner 青川县川申农特产开发有限公司
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