Dry type honey and ginger wine and preparation method thereof

Abstract

The invention discloses dry type honey and ginger wine and a preparation method thereof. The preparation method comprises the following steps of washing and draining fresh ginger, pulping and crushing the fresh ginger, adding the crushed fresh ginger into a fermentation tank, dissolving corn starch with hot water, and pumping the dissolved corn starch into the fermentation tank; adding brown sugar and white sugar, stirring until the brown sugar and white sugar are dissolved, adding water to enable the temperature of the liquid to be 38-40 DEG C, then adding honey, carrying out heat preservation treatment at 38-42 DEG C, then adding water, uniformly stirring, and cooling to obtain fermented mash; inoculating saccharomyces cerevisiae into the fermented mash, adding water to activate the saccharomyces cerevisiae, and transferring the saccharomyces cerevisiae into the fermentation tank for dipping fermentation; when the content of gingerol is 70-75mg / L, finishing dipping fermentation, carrying out wine residue separation, and introducing wine liquid into a post-fermentation tank for post-fermentation; controlling the post-fermentation temperature to be 20-22 DEG C, and when total sugar and reducing sugar in the fermented mash are smaller than or equal to 4 g / L and do not change any more for two continuous days, finishing post-fermentation, and obtaining raw wine; and introducing the raw wine into an aging tank for aging, and then clarifying and filling. The dry type honey and ginger wine prepared by the preparation method disclosed by the invention is high in aroma richness, pleasure, hierarchy and mellowness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dry honey ginger wine and a preparation method thereof. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Both honey and ginger belong to the food with the same source of medicine and food, and both are rich in nutritional and health care ingredients. Honey is rich in small molecule sugar, which is a good raw material for wine making. At the same time, honey contains 17 kinds of amino acids, vitamin A, vitamin E and minerals such as sodium, calcium, phosphorus and other physiologically active substances necessary for the human body. [0004] Contain multiple active su...

AI Technical Summary

Problems solved by technology

However, there are relatively few reports about dry-type honey fermented wine. Wang Xiaoman et al. have developed a dry-type honey-fermented wine. Angel wine is fermented with highly active dry yeast and nutrients, pre-fermented at 20°C for 20 days, and then aged at 15°C at low temperature to form honey fermented wine ("Development of a dry honey fermented wine", Winemaking, Volume 36, No. Issue 3, May 2009)

The key to the process is to increase the alcohol content and fermentation speed by adding nutrients, but it does not disclose what kind of nutrients are added

[0007] And honey and ginger are combined to prepare dry type honey ginger wine, there is no report yet

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