Preparation method of pure fermentation osmanthus honey wine

Abstract

This invention discloses a pure fermented osmanthus honey wine and its preparation method, belonging to the field of natural food microbial fermentation brewing technology. It uses pure natural honey as the sole carbon source for microbial fermentation, without adding grains or artificial additives. The process involves honey dilution, sugar content adjustment, acidification with fresh lemon juice, and low-temperature primary fermentation. This is combined with short-term high-temperature heat shock sterilization with dried osmanthus flowers, followed by rapid cooling with ice water to lock in the aroma. After primary fermentation, osmanthus flowers are added for gentle aroma enhancement, followed by low-temperature secondary fermentation, aging, clarification, and bottling. This invention solves the problems of heavy off-flavors in grain-based wines, masked honey aroma, pronounced bitterness of osmanthus, and uncontrolled fermentation acidity. The resulting product has a pure flavor, balanced acidity, and stable process, making it suitable for industrial production.

Description

Technical Field

[0001] This invention belongs to the field of natural food microbial fermentation and brewing technology, specifically involving a pure fermented osmanthus honey wine that uses pure honey as the sole carbon source for microbial fermentation and does not contain any grains, exogenous starch sugars, preservatives, or synthetic food additives, as well as its segmented low-temperature anaerobic fermentation brewing method. Background Technology

[0002] Osmanthus honey wine combines the natural nutrients of honey with the distinctive aroma of osmanthus, resulting in a unique flavor. Most commercially available osmanthus honey wines use starch from grains such as glutinous rice and rice as the primary fermentation carbon source, with honey used only as a secondary flavoring ingredient. Grain fermentation easily produces fusel alcohols and off-flavors, masking the natural aroma of honey. Furthermore, commercially available products often contain added exogenous sugars, enzymes, preservatives, and other additives, resulting in a lack of naturalness in the wine.

[0003] Traditional methods of processing osmanthus flowers often involve prolonged soaking or high-temperature boiling, which can easily lead to the oxidation and loss of aromatic substances, as well as excessive extraction of bitter polyphenols and tannins, affecting the drinking taste. Pure honey fermentation systems have weak buffering capacity, and conventional fermentation processes lack targeted acid control methods, easily resulting in problems such as fermentation acidification, sharp taste, and unstable quality, thus hindering the improvement of the quality of pure honey fermented wine. Summary of the Invention

[0004] (a) Purpose of the invention

[0005] The purpose of this invention is to overcome the shortcomings of existing technologies, such as the chaotic flavor of grain-based fermentation, weakened honey aroma, easy bitterness during osmanthus processing, difficulty in controlling fermentation acidity, and excessive use of exogenous additives. This invention provides a pure fermented osmanthus honey wine and its preparation method. This invention uses pure honey as the sole carbon source for microbial fermentation, completely eliminating the addition of grains, starchy raw materials, and exogenous sugars, and avoiding the use of preservatives and synthetic food additives. Before fermentation, natural lemon juice or food-grade citric acid is used to adjust the initial pH, providing a suitable fermentation environment for the yeast. Combined with a short-time heat shock sterilization and aroma-locking process for osmanthus, and a segmented low-temperature anaerobic fermentation process, a pure-flavored, harmoniously acidic, and naturally composed osmanthus honey wine is prepared.

[0006] (II) Technical Solution

[0007] A method for preparing pure fermented osmanthus honey wine, characterized by using pure honey as the sole carbon source for microbial fermentation, without adding any grain components, exogenous sugars, preservatives, or synthetic food additives, includes the following steps:

[0008] S1 Honey dilution and initial acidification

[0009] Natural, mature pure honey is mixed and diluted with sterile purified water to adjust the initial sugar content of fermentation to 22-28°Bx; natural lemon juice or food-grade citric acid is added to adjust the pH to 3.5-4.3, and the mixture is stirred evenly to obtain the honey fermentation stock solution.

[0010] S2 Low-Temperature Anaerobic Primary Fermentation

[0011] Select a fruit wine-specific brewing yeast that is tolerant to high sugar and low in acid production. After activation with warm water, inoculate it into the honey fermentation stock solution. Control the main fermentation temperature at 20-30℃, carry out anaerobic fermentation in a sealed environment throughout the process, and test the sugar content regularly. Stop the main fermentation when the sugar content drops to 10-15°Bx.

[0012] S3 Osmanthus Instantaneous Heat Stimulation Treatment

[0013] Select sulfur-free, mold-free, and odor-free dried osmanthus flowers, and remove residual stems and impurities; immerse the dried osmanthus flowers in constant temperature hot water at 85-95℃ for 5-15 seconds at a solid-liquid ratio of 1:5 to 1:8 (g / mL) to kill bacteria, enhance aroma, and suppress astringency; after heat shock, quickly remove them and immerse them in an ice water bath at 0-5℃ to rapidly cool to below 30℃, and drain thoroughly to obtain the processed osmanthus flowers.

[0014] S4 Micro-fermentation Targeted Flavor Enhancement

[0015] Add the processed osmanthus flowers to the fermentation liquid after the main fermentation is completed, control the temperature at 18-25℃, and seal for micro-fermentation for 5-10 days.

[0016] S5 Low-Temperature Post-Fermentation

[0017] After micro-fermentation, the temperature is lowered to 15-22℃ for low-temperature post-fermentation for 10-25 days, relying on yeast metabolism and the natural honey system to balance the flavor of the wine.

[0018] S6 Low-Temperature Aging and Finished Product Preparation

[0019] After post-fermentation, the wine is sealed and aged in a dark and low-temperature environment, then clarified with bentonite, filtered precisely, and aseptically bottled to obtain pure fermented osmanthus honey wine.

[0020] (III) Optimal Implementation Plan

[0021] 1. Fermentation parameters: initial sugar content of honey after dilution is 25°Bx; post-fermentation time is 10-25 days; aging temperature is ≤20℃; 2. Aging period is 2-6 months.

[0022] 3. Initial pH adjustment: Before fermentation, adjust the pH to 3.5-4.3 using natural lemon juice or food-grade citric acid.

[0023] 4. Fermentation strains: Select high-sugar-tolerant, low-acid-producing, and pure-flavored fruit wine-specific brewing yeast to reduce the risk of abnormal fermentation.

[0024] 5. Osmanthus treatment: hot water temperature 90℃±1℃, soaking time 10s±1s, and rapid cooling with ice water bath.

[0025] 6. Osmanthus flower feeding ratio: The mass ratio of dried osmanthus flowers to pure honey before dilution is (0.5~1.5):100.

[0026] (iv) Core Innovation Points

[0027] 1. Pure honey has the only carbon source, no grain base, and no grain flavor.

[0028] 2. Initial natural acidification before fermentation provides a suitable environment for yeast and avoids abnormal fermentation.

[0029] 3. Instant heat shock and rapid cooling of osmanthus flowers sterilize and lock in fragrance, reducing the extraction of bitterness.

[0030] 4. After the primary fermentation is complete, add osmanthus flowers to enhance the aroma and preserve the fragrance more completely.

[0031] 5. Segmented low-temperature fermentation ensures a stable system, mild acidity, and harmonious taste.

[0032] 6. No preservatives or artificial food additives are used throughout the entire process, making it naturally safe.

[0033] (v) Beneficial effects

[0034] 1. The flavor is pure and harmonious, with a rich honey aroma and a delicate osmanthus fragrance, without bitterness or raw, grassy taste.

[0035] 2. Initial acidification ensures smooth fermentation and a smooth, natural acidity in the wine.

[0036] 3. It has a high aroma retention rate, strong stability, and is not easily spoiled during long-term storage.

[0037] 4. Natural and healthy, meeting the requirements for high-quality natural fermented wine production. Attached Figure Description Figure 1 This is a flowchart illustrating the preparation process of the pure fermented osmanthus honey wine of this invention. Detailed Implementation

[0038] In the following examples, the amount of dried osmanthus flowers used is calculated based on the mass of pure honey before dilution.

[0039] Example 1

[0040] S1 Raw material preparation and initial acidification: Take 17.5 kg of natural mature pure honey, add sterile purified water to adjust to a total liquid volume of about 62.5 L, and adjust the initial sugar content to 25°Bx; add natural lemon juice to adjust the pH to 3.5-4.3, mix well and set aside.

[0041] S2 Yeast Activation and Primary Fermentation: Take 10g of fruit wine-specific brewing yeast, activate it, and then add it all to the fermentation liquid. Seal and anaerobic ferment at 25℃. Regularly monitor the sugar content. When the sugar content drops to 12±1°Bx, the primary fermentation is terminated.

[0042] S3 Osmanthus immediate processing: Soak dried osmanthus flowers in 90℃ hot water at a solid-liquid ratio of 1:6 for 10 seconds, then remove them and immediately cool them in an ice water bath, and drain them thoroughly for later use.

[0043] S4 Micro-fermentation for enhanced aroma: Add the treated osmanthus flowers to the fermentation liquid and seal for micro-fermentation at 20℃ for 5 days.

[0044] S5 Low-temperature post-fermentation: Low-temperature post-fermentation at 18℃ for 15 days.

[0045] S6 Aging and Bottling: Aged at low temperature and away from light for 3 months; clarified with bentonite, finely filtered, and aseptically bottled to obtain the finished product.

[0046] Scale settings

[0047] Comparative Example 1: Osmanthus flowers were soaked in room temperature water for an extended period of time;

[0048] Comparative Example 2: Osmanthus flowers were treated by prolonged high-temperature boiling in boiling water;

[0049] Comparative Example 3: Dried osmanthus flowers were simply cleaned and directly added to the fermentation system.

[0050] Comparison of test data

[0051] Testing items Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Osmanthus fragrance rating (20 points) 18.4 7.0 8.0 13.6 Taste score (60 points) 54.0 37.2 36.0 42.0 Overall coordination score (20 points) 19.6 16.8 16.0 16.4 Total score (100 points) 92 61 58 72 Linalool content (mg / L) 12.5 2.1 5.8 8.3 Tannin content (g / L) 0.30 0.80 1.50 0.90 Total acidity of the wine (g / L) 4.20 6.85 7.62 5.93

[0052] Data Conclusion

[0053] This invention ensures stable fermentation by initial natural acidity adjustment before fermentation, and significantly enhances aroma and reduces bitterness by combining osmanthus instantaneous heat shock cooling process; using pure honey as the single carbon source and adopting segmented low-temperature fermentation, the acidity of the wine is controllable and the purity of flavor is significantly better than traditional process schemes.

Claims

1. A method for preparing pure fermented osmanthus honey wine, characterized in that, Using pure honey as the sole carbon source for microbial fermentation, without adding any grain components, exogenous sugars, artificial acidity regulators, preservatives, or synthetic food additives, the process includes the following steps: (1) Mix pure honey with sterile purified water to dilute it, and adjust the initial sugar content of fermentation to 22-28°Bx to obtain the basic honey juice; (2) Add fresh lemon juice to the base honey and adjust the pH to 3.5-4.3 to obtain the honey fermentation stock solution; (3) Introduce activated fruit wine-specific brewing yeast and carry out anaerobic primary fermentation under sealed conditions at 20-30℃. Regularly test the sugar content and end the primary fermentation when the sugar content of the fermentation liquid stabilizes and drops to 10-15°Bx. (4) Soak the clean dried osmanthus flowers in hot water at 85-95℃ for 5-15 seconds, take them out and quickly cool them down to below 30℃, drain them, and you will get the processed osmanthus flowers. (5) Add the treated osmanthus flowers to the fermentation liquid after the main fermentation is completed, and seal and ferment at 18-25℃ for 5-10 days; (6) Cool down to 15-22℃ for low-temperature post-fermentation to balance the natural acidity of the wine. Then, after low-temperature aging, soap clarification, precision filtration, and aseptic bottling, the finished product is obtained.

2. The method for preparing pure fermented osmanthus honey wine according to claim 1, characterized in that, In step (4), the hot water temperature is 90℃±1℃, the soaking time is 10s±1s, and the solid-liquid ratio of osmanthus flowers to hot water is 1:5~1:8 g / mL.

3. The method for preparing pure fermented osmanthus honey wine according to claim 1, characterized in that, In step (4), the rapid cooling method is to immerse the water in a 0-5℃ ice water bath for rapid cooling.

4. The method for preparing pure fermented osmanthus honey wine according to claim 1, characterized in that, In step (1), the initial sugar content of the diluted honey is 25°Bx.

5. The method for preparing pure fermented osmanthus honey wine according to claim 1, characterized in that, The mass ratio of dried osmanthus flowers to pure honey before dilution is (0.5-1.5):

100.

6. The method for preparing pure fermented osmanthus honey wine according to claim 1, characterized in that, The post-fermentation time is 10-25 days, the aging temperature is ≤20℃, and the aging period is 2-6 months.

7. A pure fermented osmanthus honey wine prepared by the method according to any one of claims 1 to 6, characterized in that, Using pure honey as the sole carbon source for microbial fermentation, with no grains or exogenous sugars added; the finished product has an alcohol content of 6-12% vol, residual sugar ≤50g / L, total acidity of 3.0-5.5g / L, and tannin content ≤0.5g / L; the wine is golden and clear, with a pure honey aroma, elegant osmanthus aroma, mild acidity, and no raw, grassy, ​​bitter, or off-flavors.

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