Technique for preparing mead

A technology of manufacturing technology and honey wine, which is applied in the field of manufacturing technology of honey wine, can solve the problems of increasing social instability, loss of life and property, and large food consumption, so as to improve nutritional value, crystal clear wine body, promote The effect of increasing production

Active Publication Date: 2005-06-15
刘良兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Take white wine as an example. Because white wine is strong alcohol, it is easy to get drunk after drinking too much, which will lead to various accidents, cause great losses to people's lives and property, and also add factor

Method used

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  • Technique for preparing mead

Examples

Experimental program
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Effect test

Embodiment 1

[0018] When brewing mead with an alcohol content of 2%-28%:

[0019] 1. Take high-quality honey and purified water to prepare a fermented liquid with a specific gravity of 1.08-1.2, heat it to 38-50°C, apply pectinase for enzymatic hydrolysis and filtration, then quickly heat up to 70-85°C and keep it for 2-6 minutes Immediately after sterilization, quickly cool down to 35°C and put it into the preparation pool for use;

[0020] 2. Extract the propolis with distilled alcohol base for 2-15 days, take the supernatant for later use, grind, dilute and enzymatically hydrolyze the residue, put the supernatant for later use, and put the rest into the blending pool for later use;

[0021] 3. According to different types of products, ginseng is selected for distilled wine base extraction, the supernatant is filtered and used for later use, and the residue is ground and boiled for enzymolysis.

[0022] 4. According to different product varieties, choose aloe vera for soaking, grinding,...

Embodiment 2

[0028] When the alcohol content is 28%--55%:

[0029] Items 1-6 are the same as the above example.

[0030] 7. After 3-15 days of fermentation, change barrels and age for more than 30 days, filter and distill, and then add enzymatic hydrolysis supernatant and bee product pretreatment process, Chinese herbal medicine pretreatment process, and fruit and vegetable pretreatment process. The extracts are blended and filtered together. After standardization, they are sealed and heated quickly to 60°C-75°C and kept for 3-10 minutes for sterilization. After sterilization, they are immediately cooled down to below 35°C and pumped into aging tanks for more than 30 days of aging.

[0031] 8. Sterilization, filling, labeling, and boxing are finished products.

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Abstract

A technology for preparing honey wine includes proportionally mixing honey with purified water, heating, enzymolyzing, filter, high-temp stabilizing, cooling to obtain the fermenting liquid, extracting the bee products, Chinese-medicinal materials and fruit-vegetable by immersing in distilled wine to obtain supernatant, grinding the dregs, enzymolyzing, adding it to said fermenting liquid, adding nitrogen source and potassium source, regulating acidity, inoculating yeast, fermenting, ageing, mingling it with said supernatant, sterilizing and ageing.

Description

technical field [0001] The invention relates to a wine making method, in particular to a honey wine making process. technical background [0002] The wine sold on the market is white wine, beer, fruit wine etc. now, is the wines that people drink habitually. Taking white wine as an example, because white wine is strong alcohol, it is easy to get drunk after excessive drinking, which causes various accidents, causes great losses to people's lives and property, and also adds factors of instability to society. Furthermore, liquor is brewed from grains. In order to produce liquor, a large amount of grains will be consumed every year, which is obviously inappropriate in our country with a large population. With the improvement of people's living standards, people's awareness of health care has been greatly enhanced, and their drinking habits have also changed to health-care and low-alcohol drinks. Developing new non-grain health-care wine is the goal pursued by researchers. Co...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 刘良兰刘鏐
Owner 刘良兰
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