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Brewing method of honey liquor

A technology of honey and white wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problem of thin taste and achieve the effect of soft and full taste, rich honey and harmonious flavors

Inactive Publication Date: 2021-05-04
玄文超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Brewed wine, also known as fermented wine and raw juice wine, uses the action of yeast to ferment starchy and sugary raw materials to produce alcohol to form wine. Traditional brewed wine refers to the use of fruits, grains, etc. as a single raw material , the low-alcohol drink obtained by filtering or squeezing after fermentation, because of its better taste and wider suitability for people, more and more people are welcome. Most of the existing brewed wine tastes weak and sour, so this The invention provides a brewing method of honey liquor, which has a rich honey aroma and a soft and plump taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A brewing method of honey liquor, comprising the following steps:

[0020] S1. Raw material preparation: select natural and high-quality northeastern linden honey, and put it in a 50L stainless steel fermentation barrel;

[0021] S2. Dilution: dilute the honey in the fermenter with mineral water to a sugar content of 20Brix;

[0022] S3. Ingredients: add the nutrient salt required for yeast growth, and then inoculate the activated yeast inoculation solution;

[0023] S4. First fermentation: transfer the fermenter to an ultra-low temperature fermentation room, and ferment naturally for 22 days at a temperature of 12°C;

[0024] S5, secondary fermentation: remove the yeast sludge at the bottom of the fermenter, inoculate the ester-producing yeast solution again, and ferment naturally at a temperature of 16° C. for 30 days, and remove the bottom of the fermentation liquid;

[0025] S6. Distillation: Pour it into a wine stilling machine for distillation, pick the wine in ...

Embodiment 2

[0028] A brewing method of honey liquor, comprising the following steps:

[0029] S1. Raw material preparation: select natural and high-quality northeastern linden honey, and put it in a 50L stainless steel fermentation barrel;

[0030] S2. Dilution: dilute the honey in the fermenter with mineral water to a sugar content of 20Brix;

[0031] S3. Ingredients: add the nutrient salt required for yeast growth, and then inoculate the activated yeast inoculation solution;

[0032] S4. First fermentation: transfer the fermenter to an ultra-low temperature fermentation room, and ferment naturally for 24 days at a temperature of 10°C;

[0033] S5, secondary fermentation: remove the yeast sludge at the bottom of the fermenter, inoculate the ester-producing yeast solution again, and ferment naturally at a temperature of 14° C. for 30 days, and remove the bottom of the fermentation liquid;

[0034] S6. Distillation: Pour it into a wine stilling machine for distillation, pick the wine in ...

Embodiment 3

[0037] A brewing method of honey liquor, comprising the following steps:

[0038] S1. Raw material preparation: select natural and high-quality northeastern linden honey, and put it in a 50L stainless steel fermentation barrel;

[0039] S2. Dilution: dilute the honey in the fermenter with mineral water to a sugar content of 20Brix;

[0040] S3. Ingredients: add the nutrient salt required for yeast growth, and then inoculate the activated yeast inoculation solution;

[0041] S4. First fermentation: transfer the fermenter to an ultra-low temperature fermentation room, and ferment naturally for 20 days at a temperature of 14°C;

[0042] S5, secondary fermentation: remove the yeast sludge at the bottom of the fermenter, inoculate the ester-producing yeast solution again, and ferment naturally at a temperature of 18° C. for 35 days, and remove the bottom of the fermentation liquid;

[0043] S6. Distillation: Pour it into a wine stilling machine for distillation, pick the wine in ...

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PUM

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Abstract

The invention relates to the technical field of liquid liquor brewing, and discloses a brewing method of honey liquor, which has the characteristics of small-tank ultralow-temperature two-stage fermentation, an ultra-long fermentation period ensures that fermentation liquor produces ester and aroma, and after distillation and ageing, the liquor body is rich in honey aroma and soft, moist and plump in taste; the manufacturing process is simple and easy to control, and the produced fermented wine is fragrant and thick in honey, mellow in sour and sweet taste, harmonious in taste, full in liquor body and suitable for being drunk by people of different age groups.

Description

technical field [0001] The invention relates to the technical field of liquid liquor brewing, in particular to a method for brewing honey liquor. Background technique [0002] At present, the wine quality of liquor enterprises is becoming more and more homogeneous, and the competition is becoming increasingly fierce. People not only have requirements for the taste of wine, but also have higher and higher requirements for nutritional value. [0003] Brewed wine, also known as fermented wine and raw juice wine, uses the action of yeast to ferment starchy and sugary raw materials to produce alcohol to form wine. Traditional brewed wine refers to the use of fruits, grains, etc. as a single raw material , the low-alcohol drink obtained by filtering or squeezing after fermentation, because of its better taste and wider suitability for people, more and more people are welcome. Most of the existing brewed wine tastes weak and sour, so this The invention provides a method for brewin...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/22
CPCC12G3/02C12H1/22
Inventor 玄文超李晓飞
Owner 玄文超