CN1032867C

CN1032867C - Method of making honey fermentation wine

Info

Publication number: CN1032867C
Application number: CN 92102642
Authority: CN
Inventors: 王选良
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-04-11
Filing date: 1992-04-11
Publication date: 1996-09-25
Anticipated expiration: 2007-04-11
Also published as: CN1077222A

Abstract

The present invention belongs to a method for preparing honey fermentation wine by the traditional fermentation technology. Honey is used as main raw material, natural traditional food with nutrition nourishing action is added to auxiliary material, and a method of leaching, yeast face inoculation and cultivation and fermentation and aging with low temperature is used in preparation. The honey wine has graceful, coordinated and elegant taste, and people can build the body, nourish the brain, resist aging and remove diseases and fatigue after drinking the honey fermentation wine for a long time.

Description

Method of making honey fermentation wine

The present invention relates to a kind of mead fermented soy method, it is is main raw material with honey, use yeast-leavened brewing process.

With honey is main raw material system wine, ubiquity at home and abroad, and the technology that adopts yeast that raw materials such as honey are fermented wherein has and can solve the advantage that the honey sugariness is too big, remove peculiar smell.German patent DE 32115512 and Chinese patent application file CN85105518A provide a kind of brew mead method of utilizing above-mentioned wine-making technology principle respectively.But they all respectively have shortcoming: the former processing requirement be after honey and poach are opened again 18 ℃ of bottom fermentations 6 months, the many nutritive ingredients in the honey will be destroyed by high temperature like this, yeast phase is oversize in addition, leavening temperature is also higher; The latter process requires forward and backward leavening temperature to be respectively 25～32 ℃, 5～15 ℃, and is higher than the former.Yeast phase is long, will increase production cost, reduce output; And the leavening temperature height will make the growing amount of many assorted bacterium in the wine liquid improve, and this will directly influence the quality of wine.

The objective of the invention is: overcome the existing deficiency of above-mentioned prior art, the novel process method of a kind of low temperature, short-term fermentation brew high quality mead is provided.

The present invention is achieved in that same as the prior art, it also is that honey is main raw material, with yeast fermentation brew wine, characteristics are: all raw material comprises honey, walnut, big red date, system wine is by following technical process operation: a, with tap water to walnut, big two kinds of raw materials of red date heat leaching, b, with walnut, the leach liquor cooling back of big red date and honey are by honey: walnut: red date greatly: the ratio of water=1: 0.1～0.6: 0.1～0.6: 4～8 is prepared burden, c, in batching, add the culturing yeast bacterial classification, d, to inoculate the back batching and go into jar, 10 ℃ ± 1 ℃ temperature bottom fermentation 7～9 days, e, the liquid that fermentation is finished filters out impurities, change a jar splendid attire, ageing is 30～90 days under 0 ℃ ± 1 ℃ temperature, f, the wine liquid that will lead to filters clarification, go into the bottle packing, after the germicidal treatment, promptly finished the making honey fermentation wine process.

On the such scheme basis, the present invention also can realize like this: when heating is leached, treat in the water that walnut and big red date are boiled after, keep water temperature 95～98 ℃ state continuance 30 minutes.

When realization was of the present invention, the inoculum size that adds the culturing yeast bacterial classification in batching can be controlled in 0.5～2.0%.

The invention has the advantages that:

1. make auxiliary material fermentation brew mead with walnut, big two kinds of high nutrients of red date, can quicken its fermenting process, thus make batching can only ferment under 10 ℃ ± 1 ℃ such low temperature 7～9 days, ageing can lead to qualified mead in 30～90 days under 0 ℃+1 ℃ temperature again.The contained assorted bacterium amount of wine liquid that becomes in this occurs at low temperatures ferment, ageing is few, and color and luster is pure, pure taste is mellow.And because the fermentative action of walnut, big two kinds of materials self of red date, can make that the zymic inoculum size is lower than prior art in the brew, this can solve because of the yeast amount and make wine liquid have the problem of peculiar smell greatly.

2. utilize the idiotrophic of walnut, big red date to be worth, make the mead that leads to have more body-building, support brain, the actual effect of multiple nourishing such as anti-ageing, polishing, nutrition.

Below in conjunction with embodiment the present invention is done further narration:

Adopt sophorae honey in this example, 1 kilogram of honey is added the dilution of 4 times of water earlier after, carry out pasteurize again and handle; The walnut kernel of getting 0.3 kilogram of big red date and 0.3 kilogram heats leaching, and boiled back keeps water temperature 95 ° of state continuances 30 minutes; Extract 1 liter of leach liquor then and carry out the pasteurize processing, join when being cooled to 10 ° in the honey diluent; Inoculum size by 1.5% adds the culturing yeast bacterium in mixing liquid; Postvaccinal liquid splendid attire is carried out fermentation in 7～9 days in jar, envrionment temperature is controlled at 10 ℃ ± 1 ° all the time during this; Then, again fermented liq is filtered, pours in another new container, sealing, ageing is about 30 days under 0 ℃ ± 1 ℃ temperature condition; At last, take out wine liquid, can, handle, can obtain color and luster and be light golden rod yellow, limpid fermented honeymead through pasteurize.

Utilize the present invention, suitably grasp brewing temperature, time, control extent of dilution, can make the fermented honeymead of following four kinds of number of degrees:

1. 28 ° ± 0.5 ° 2. 14 degree of 28 degree wine alcoholic strengths wine alcoholic strength is 14 ° ± 0.5 °

3. 10 ° ± 0.5 ° 4. 3 degree of 10 degree wine alcoholic strengths wine alcoholic strength is 3 ° ± 0.5 °

Claims

1. method of making honey fermentation wine is characterized in that: adopting honey, walnut, big red date is raw material, by following technical process operation:

A, walnut, big two kinds of raw materials of red date are heated leaching with tap water,

Connect honey with honey after b, the leach liquor cooling with walnut, big red date: walnut: big red date: the ratio of water=1: 0.1～0.6: 0.1～0.6: 4～8 is prepared burden,

C, in batching, add the culturing yeast bacterial classification,

D, will inoculate back batching and go into jar, 10 ℃ ± 1 ℃ temperature bottom fermentation 7～9 days,

E, the liquid of finishing that will ferment filter out impurities, change a jar splendid attire, and ageing is 30～90 days under 0 ℃ ± 1 ℃ temperature,

F, the wine liquid that will lead to filter clarification, go into bottle packing, germicidal treatment.

2. brewing method according to claim 1 is characterized in that: when heating is leached, treat in the water that walnut and big red date are boiled after, keep water temperature 95～98 ℃ state continuance 30 minutes.

3. brewing method according to claim 1 and 2 is characterized in that: the inoculum size that adds the culturing yeast bacterial classification in batching is 0.5～2.0%.

4. brewing method according to claim 1 is characterized in that: proportion scale is a honey: walnut: big red date: water=1: 0.3: 0.3: 4～8.