Preparation technology of high-quality low-alcohol pure-honey brewed wine

A honey fermentation and preparation process technology, applied in the field of health care wine, can solve the problems of unstable yeast, difficulty in obtaining quality, loss of nutrition, etc., and achieve the effects of improving drinking taste, improving taste quality and moderate acidity

Inactive Publication Date: 2018-07-13
白靖宾
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And it requires high temperature production, resulting in the loss of nutrients during the production process
[0005] Due to the current health wine with pure honey as the main ingredient, there are di...

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment 1

[0030] Embodiment 1, the preparation technology of high-quality low-alcohol pure honey fermented wine of the present invention, comprises the steps:

[0031] 1) Select honey: select Gansu farmland honey;

[0032] 2) Dilute with water: dilute the farmhouse honey with water according to the weight ratio of 1:1.8, dilute the sugar content to 25%-30%, and obtain the honey dilution;

[0033] 3) Adding broken bee pollen: take refrigerated bee pollen and add a small amount of hot water, and then use mechanical method to break the wall. The obtained pollen cloudy liquid is filtered through silk cloth to obtain a cloudy liquid, which is added to the honey dilution , the amount of pollen added is 5g / L, and 25mg / L of SO 2 , adding a small amount of pollen in this step can increase the nutritional value of wine liquid vitamins, minerals, etc., and can also improve the flavor and mouthfeel of mead;

[0034]4) Heat sterilization: Sterilize the enzyme at 95°C for 5-10 minutes. This step el...

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PUM

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Abstract

The invention discloses a preparation technology of high-quality low-alcohol pure-honey brewed wine. The preparation technology comprises the steps of honey selection, dilution by adding water, addingof broken-wall bee pollen, heating and sterilization, component adjustment by declining the temperature to 40 DEG C, inoculated fermentation by declining the temperature to 30 DEG C, adding of a fermentation assistant, main fermentation stage, tank turnover, post fermentation stage, stabilizing and clarification, ageing stage and sterilization and bottling. In the technological process, pollen turbid fluid is added so that the wine liquid is fragrant and pleasant, and the taste is better; the pH value is adjusted to be 4.0 so that an agreeable environment is provided for growth of yeast, meanwhile, the acidity of the wine liquid is moderate, and thus the drinking taste is improved; aroma-producing yeast and white wine yeast are adopted to be mixed to ferment to promote the honey wine to produce ester and generate fragrance, and the taste is enhanced greatly; the initial sugar degree is adjusted to be 28%, meanwhile, wine boiling is adopted to stop fermentation of the yeast so as to control the fermented residual sugar to be 9-12%, therefore the alcoholic strength and the taste of the honey wine can be loved by people, both male and female can drink the wine, and the wine liquid isclear; and chitosan filtration is conducted so that the sediment generated in the storing process of the wine liquid is extremely little, and the quality of the brewed wine is sharply improved.

Description

technical field [0001] The invention belongs to the technical field of health-care wine, and specifically refers to a preparation process of high-quality low-alcohol pure honey fermented wine. Background technique [0002] No banquet is complete without wine. Chinese liquor has a long history and is one of the most important beverages for banquets and celebrations. Scientific research shows that liquor itself has certain benefits to human health. Drinking it in moderation can not only improve the blood circulation of the human body, reduce the risk of heart disease or sudden stroke, but also improve language ability, memory and faster thinking speed . However, liquor is a double-edged sword. Excessive drinking, ethanol, the main substance of liquor, can inhibit the central nervous system, which can stimulate and damage the nervous system. According to statistics, the number of people who are used to drinking liquor for a long time in my country is up to hundreds of million...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 白靖宾
Owner 白靖宾
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