Honey wine brewing method

A technology for mead and honey, which is applied to microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of thin taste, insufficient aroma, slow alcohol fermentation, etc., to shorten the brewing cycle, improve the The effect of content

Inactive Publication Date: 2019-03-19
GUANGZHOU CITY TANSHAN APICULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the shortcomings of existing honey wine, such as lack of aroma, weak taste and slow alcohol fermentation speed in the brewing process, and provide a brewing method of mead

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] After the fermentation workshop is cleaned and disinfected, the honey is diluted to a sugar content of 18%, and poured into the fermentation tank to make honey water. Heat the honey water to 80°C with steam, keep it for 30 minutes, keep stirring, cool it down to 25°C naturally, inoculate the starter, the amount of starter is 180g of dry yeast, 110g of wine yeast and 100kg of honey water per 100kg of honey water 60g aromatic yeast; stir for 15 minutes, close the inlet and outlet valves of the fermenter, keep the exhaust port unblocked, control the fermentation temperature at 25±3°C, and the fermentation termination time is determined according to the requirements for alcohol and sugar content, usually one month about.

[0021] After the fermentation is terminated, the fermented liquid becomes the original wine of mead. At this time, the original wine of mead is poured by siphon method to remove the dead yeast and other sediments in the lower part. The cans must not cont...

Embodiment 2

[0023] Collect the excess honey produced in the honey production process, dilute it with water to a sugar content of 15%, and make honey water; then heat the honey water to 80°C, keep it for 25 minutes, and sterilize; cool the sterilized honey water to 28 ℃, inoculate the starter, the amount of the starter is to inoculate 165g of dry yeast, 125g of wine yeast and 60g of aroma yeast per 100kg of honey water; keep the inoculated honey water at 28°C, and ferment until the alcohol content reaches 6-7ml / 100ml, the fermentation is terminated, and the mead is obtained, and the mead is sealed and stored for more than 30 days for aging, and the flavor is better.

Embodiment 3

[0025] Take Sophora japonica honey, add water to dilute it to a sugar content of 19%, and make honey water; then heat the honey water to 75°C, keep it for 35 minutes, and sterilize; cool the sterilized honey water to 25°C, and inoculate the starter , the amount of starter is to inoculate 170g of dry yeast, 120g of wine yeast and 50g of aroma yeast per 100kg of honey water; the inoculated honey water is kept at 25°C, and the fermentation is terminated when the alcohol content reaches 6-7ml / 100ml , that is, honey wine, and the honey wine is sealed and stored for more than 30 days for aging, and the flavor is better.

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PUM

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Abstract

The invention provides a honey wine brewing method, which is prepared by the following steps: diluting and sterilizing honey, and then inoculating a leavening agent for fermentation. Production cycleis shortened; and the brewed honey wine is rich in content of aroma substances and flavor substances and mellow in taste.

Description

technical field [0001] The invention relates to the technical field of mead, in particular to a method for brewing mead. Background technique [0002] Mead is a kind of noble wine, and it is the wine with the highest raw material cost among all wines. It is made by diluting honey with water and fermenting it. The mead brewed from natural pure honey does not contain methanol and formaldehyde. It is a pure natural health product with a unique taste, rich aroma, slightly sweet taste, soft and mellow. In terms of nutritional value, the determination of the nutritional components of mead shows that: mead contains 17 kinds of amino acids, glucose, fructose, VA, VE and minerals and other physiologically active substances necessary for the human body, among which amino acids, VE, fructose and sodium in minerals It has high content of calcium, phosphorus and phosphorus, which has a good health care effect on the human body. [0003] In honey production enterprises, the production ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12R1/865
CPCC12G3/02
Inventor 谭东山
Owner GUANGZHOU CITY TANSHAN APICULTURE
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