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Honey wine and its preparation method

A technology of mead and honey, which is applied in the field of wine making, which can solve the problems of storage restrictions and low alcohol content, and achieve the effects of short fermentation cycle, no environmental pollution and high yield

Inactive Publication Date: 2002-03-27
董付堂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Honey is a nutritional and health product rich in sugar, various organic acids, vitamins and trace elements. Many people have tried to make wine with honey. So far, the reported wine making methods include distilled wine and brewed wine. The former is mostly brewed by mixing honey and grain , The latter is mostly made of health-care medicinal wine by mixing honey with traditional Chinese medicine after enzymolysis. Due to the low alcohol content, the storage of this kind of wine is limited to a certain extent. At present, there is no high-grade and highly distilled wine brewed from pure honey.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: 1. Koji making: crush the wheat grains into 40-50 mesh granules, add 12% water to press into 1500 grams of koji pieces, put them in the room, and ferment for 1 month; 2. Fermentation: jujube nectar 100 parts (weight), add 8 parts of wheat koji, 100 parts of water, and ferment for about 1 month under the environment of 30-35 ° C; 3, distillation: discard the initial fraction, collect 73-50 ° (alcohol) fraction , that is.

Embodiment 2

[0011] Embodiment 2: 1. Koji making: crush the wheat grains into 40-50 mesh granules, add 10% water to press into 1500 grams of koji pieces, put them in the room, and ferment for 1 month; 2. Ferment: Jujube nectar 100 parts (weight), add 8 parts of wheat koji, 150 parts of water, and ferment for about 1 month under the environment of 30-35 ° C; 3, distillation: discard the initial fraction and collect the fraction of 73-50 ° (alcohol degree) , that is.

[0012] According to the honey of different kinds or different viscosities in the above-mentioned embodiment, also can control the amount of adding water with Baume degree, suitable amount is at 10-12 °.

[0013] The mead product of the present invention can be sold as a commodity at 50-65° by adjusting the alcohol content according to different tastes.

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PUM

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Abstract

The high-grade honey liquor is made up by using pure honey as raw material, adding water and distillery yeast and adopting the processes of brewing and distrillation. The composition of said honey liquor is formed from (by weight portion) honey 100 portions, distillery yeast 7-8 portions and water 100-150 portions. Its preparation method includes the following steps: mixing honey and distillery yeast, adding water to regulate Baume degree to 10-12 deg.C, sealing and fermenting for 30 days at 30-35 deg.c, distilling and collecting fraction with above 73-50 deg.C, filtering and storage so as toobtain the invented product high-grade honey liquor with intense palate fullness. Said invention is high in yield, and has no environmental pollution.

Description

technical field [0001] The invention relates to honey wine and a preparation method thereof, belonging to the technical field of wine making. Background technique [0002] Honey is a nutritional and health product rich in sugar, various organic acids, vitamins and trace elements. Many people have tried to make wine with honey. So far, the reported wine making methods include distilled wine and brewed wine. The former is mostly brewed by mixing honey and grain , The latter is mostly honey through enzymatic hydrolysis and then mixed with traditional Chinese medicine to brew health-care medicinal wine. This wine is limited in storage due to its low alcohol content. At present, there is no high-grade, highly distilled wine made from pure honey. Contents of the invention [0003] The invention uses pure honey and self-made wheat wine koji as raw materials to provide a high-grade, high-quality mead and a preparation method, so as to meet the market demand for high-grade, high-qu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 董付堂裴长贵
Owner 董付堂