CN104388253A - Method for preparing pollen honey wine by using wine-returning fermentation - Google Patents
Method for preparing pollen honey wine by using wine-returning fermentation Download PDFInfo
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- CN104388253A CN104388253A CN201410776367.2A CN201410776367A CN104388253A CN 104388253 A CN104388253 A CN 104388253A CN 201410776367 A CN201410776367 A CN 201410776367A CN 104388253 A CN104388253 A CN 104388253A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 45
- 230000004151 fermentation Effects 0.000 title claims abstract description 45
- 235000019988 mead Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 104
- 235000014101 wine Nutrition 0.000 claims abstract description 39
- 235000012907 honey Nutrition 0.000 claims abstract description 27
- 239000003085 diluting agent Substances 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000000926 separation method Methods 0.000 claims abstract description 6
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 16
- 108091005804 Peptidases Proteins 0.000 claims description 13
- 239000004365 Protease Substances 0.000 claims description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 13
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 238000010992 reflux Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 230000009849 deactivation Effects 0.000 claims description 11
- 241000628997 Flos Species 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 244000183278 Nephelium litchi Species 0.000 claims description 4
- 235000015742 Nephelium litchi Nutrition 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 235000019990 fruit wine Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 238000013124 brewing process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 4
- 229910052757 nitrogen Inorganic materials 0.000 abstract 2
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 238000007865 diluting Methods 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000001458 anti-acid effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a method for preparing pollen honey wine by using wine back fermentation, which comprises the steps of diluting honey and adjusting sugar to prepare diluent, carrying out enzyme wall breaking on pollen to prepare nitrogen source liquid, adding the nitrogen source liquid and activated yeast into the diluent to be mixed to obtain raw material liquid, preparing fermentation liquid after the raw material liquid is fermented, mixing the fermentation liquid with newly prepared raw material liquid, fermenting the mixed fermentation liquid back to obtain wine back liquid, and carrying out inactivation centrifugal separation on the wine back liquid to obtain a finished product of the honey wine. The method effectively improves the fermentation efficiency of the honey wine brewing process, has shorter fermentation period, improves the honey sugar conversion rate, has mellow wine fragrance and softer wine taste, and is easy to digest and absorb by the body.
Description
Technical field
The present invention relates to a kind of brewing method of wine, be specifically related to a kind of brewing method of pollen and honey wine.
Background technology
Honey contains the grape pool and fructose that a large amount of human bodies can directly absorb, and also containing multiple amino acids, VITAMIN and mineral substance etc., is a kind of natural nutritious prod, is also a kind of well liquor-making raw material.Mead remains the important physiologically active substance such as nutritive ingredient, amino acid, vitamin B group, mineral substance of natural honey.Mead is with a long history, and traditional method obtains mead by spontaneous fermentation mostly, and fermentation period is long, and not exclusively, alcoholic strength is low, and residual sugar amount is very high in fermentation, and nutritive ingredient is lost more, is not suitable for being applied to industrial production.Containing abundant sugar in honey, general fermentation mode often makes most sugar be consumed by bacterial classification, and the ratio being converted into alcohol is lower, and nutrition deterioration is larger.
Publication number is the application for a patent for invention of CN101362996A " a kind of production method of fermented honey wine ", disclose a kind of fermented honey wine, it is with natural acacia honey for raw material, through dilution, adds the process such as yeast nutrition, inoculation yeast, fermentation, makes fermented honey wine.But through the mead obtained by this method, fragrance is abundant not.The most of meads sold in the market are blending type wine, and they are all using the fermented wine of pure honey or liquor as wine base, add the material of some edibilitys as herbal medicine, once the obtained blending type alcoholic drink with certain health care functions; What also have take honey as raw material, becomes alcoholic drink with edible alcohol.The nutritive ingredient loss that these meads all exist honey is large, the problems such as aroma is mellow not, and vinosity is soft not.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of method preparing pollen and honey wine that aroma is stronger, fermentation period is shorter, sugar transition rate is higher.
For solving the problem, the technical solution adopted in the present invention is as follows:
1. utilize fermentation of reflux liquor to prepare a method for pollen and honey wine, comprise the following steps:
1) diluent preparation: with sterilized water, honey being diluted to total pol is 220-250g/L, stand-by after sterilizing;
2) nitrogenous source liquid preparation: pollen sterilizing is ground, adds the water of 2-3 times of weight, add prozyme broken wall treatment and obtain nitrogenous source liquid;
3) actication of culture: the concentration adding 20-25 times of weight in yeast is 2-3% sucrose solution, activates 30-60min in 36-38 DEG C of water-bath, be cooled to 20-30 DEG C for subsequent use;
4) stock liquid preparation: to 1) add the step 2 of the 1.5%-2.0% accounting for diluent volume total amount in made diluent) the nitrogenous source liquid of gained, inoculate the step 3 of the 6%-7.5% accounting for diluent volume total amount) the bacterium liquid that activates, obtain stock liquid;
5) ferment: stock liquid is placed in 25-30 DEG C of bottom fermentation 7-10 days and obtains fermented liquid;
6) return wine: above-mentioned fermented liquid is added to 2-2.5 times of volume by step 4) stock liquid of brand-new mixes, is placed in 25-30 DEG C of bottom fermentation 7-10 days and obtains back wine liquid;
7) deactivation, separation: return wine liquid through deactivation, clarification, centrifugal, filter after, obtain clear finished wine liquid.
As preferably, step 1) in, described honey is honey of lychee flowers or chaste honey.
As preferably, step 2) in, described pollen is one or more mixing among Flos Nelumbinis pollen, Pollen Brassicae campestris, Flos Camelliae Japonicae powder.
As preferably, step 2) in, described prozyme is flavor protease and pentosanase.
As preferably, step 2) in, the addition of described flavor protease is the 0.10-0.15% of pollen quality, and the addition of pentosanase is the 0.15-0.20% of pollen quality.
As preferably, step 3) in, described yeast is Angel active dry yeast BV818 or Angel grape wine fruit wine special yeast SY.
As preferably, step 5) in, stock liquid is placed in 28 DEG C of bottom fermentations 8 days, obtains fermented liquid.
As preferably, step 6) in, mixed fermented liquid and stock liquid are placed in 28 DEG C of bottom fermentations 8 days.
As preferably, step 6) in, at least return wine once.
As preferably, step 7) in, adopt filter paper filtering.
Compared to existing technology, beneficial effect of the present invention is:
1. the different ratio of fermented liquid and diluent can affect the quality of mead; The present invention utilizes back wine wine-making technology, improves the fermentation efficiency of mead brewing process.By fermenting first to the honey of part, add the stock liquid of brand-new after obtaining the strain fermentating liquid containing greater activity again, this technique improves honey sugar transformation efficiency effectively, and aroma is more mellow.
2. the present invention adopts pollen to be nitrogenous source in the brewing process of mead, containing abundant soluble protein and polysaccharide in pollen, can put forward the soft mouthfeel of mead.Pollen is similar to the source of honey, and nutritive substance and fragrance can merge preferably.
3. using pollen as nitrogenous source, reliably safer compared to other nitrogenous sources, and the interpolation of pollen can also improve the quality of mead; Extine is the hard shell of layer, has characteristic that is antiacid, alkaline-resisting, Resistance to microbes, is unfavorable for the release of nutritive substance in Flos Nelumbinis pollen in the course of processing, is also unfavorable for the digestion of human body.The present invention, by prozyme broken wall, is destroyed the cell walls of pollen, ensure that the release of nutritive substance in pollen, improve the smooth mouthfeel of mead, be easy to digest and assimilate by additional enzyme preparation.
4. the wine body of the fermented honey wine adopting the inventive method to prepare is golden yellow bright, and aroma is mellow strong, and mouthfeel is submissive, and sweet acid is suitable.
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Accompanying drawing explanation
Fig. 1 process flow sheet of the present invention
Embodiment
As shown in Figure 1, the present invention relates to a kind of method utilizing fermentation of reflux liquor to prepare pollen and honey wine, comprise and adjust sugar to prepare diluent honey dilution, enzyme broken wall is carried out to prepare nitrogenous source liquid to pollen, nitrogenous source liquid and activated yeast is added with raw materials liquid in diluent, obtain fermented liquid after stock liquid fermentation, stock liquid fermented liquid being added to brand-new carries out back wine to prepare back wine liquid, returns wine liquid and obtains mead finished product through deactivation centrifugation.
embodiment 1
1) diluent preparation: diluted by 100L honey of lychee flowers with sterilized water, stirring and evenly mixing to pol is 240g/L, and water consumption 300L obtains diluent.Diluent is heated with stirring to 65 DEG C, and is incubated 30min, be cooled to room temperature stand-by.Honey of lychee flowers stoste sugar degree is higher, is not suitable for Yeast Growth, if pol is lower than 200g/L, is then unfavorable for fermentation.
2) nitrogenous source liquid preparation: the sterilizing of 2500g Flos Nelumbinis pollen is ground, adds the water of 6kg, add 3.0g flavor protease and 5.0g pentosanase.Wherein flavor protease and pentosanase are added in pollen liquid successively, or flavor protease and pentosanase first mix, then are added in pollen liquid.Pollen liquid is put into 37 DEG C of incubators and cultivate 12h, then after 80 DEG C of water-bath 5min, centrifuging and taking supernatant liquid is nitrogenous source liquid.
3) actication of culture: the concentration adding 25kg in the grape wine fruit wine special yeast SY of 1200g Angel is 2% sucrose solution, activates 40min in 38 DEG C of water-baths, be cooled to 30 DEG C for subsequent use;
4) stock liquid preparation: to step 1) add step 2 in made diluent) made nitrogenous source liquid, inoculating step 3) bacterial classification that activates obtains stock liquid.
5) ferment: stock liquid is placed in 28 DEG C of bottom fermentations and obtains fermented liquid in 8 days;
6) wine is returned: add to 800L by step 4 by above-mentioned fermented liquid) stock liquid of brand-new, be placed in 28 DEG C of bottom fermentations and obtain back wine liquid in 8 days.
7) deactivation, separation: return wine liquid through deactivation, clarification, centrifugal, filter after, obtain the finished wine liquid of clear.Wherein filter and adopt natural filtration.
embodiment 2
1) diluent preparation: diluted by 100L chaste honey with sterilized water, stirring and evenly mixing to pol is 220g/L, and water consumption about 300L, obtains diluent.Diluent is heated with stirring to 70 DEG C, and is incubated 20min, be cooled to room temperature stand-by.Chaste honey stoste sugar degree is higher, is not suitable for Yeast Growth, if pol is lower than 200g/L, is then unfavorable for fermentation.
2) nitrogenous source liquid preparation: the sterilizing of 2500g Flos Camelliae Japonicae powder is ground, adds the water of 5kg, add 2.8g flavor protease and 4.0g pentosanase.Wherein flavor protease and pentosanase are added in pollen liquid successively, or flavor protease and pentosanase first mix, then are added in pollen liquid.Pollen liquid is put into 36 DEG C of incubators and cultivate 14h, then after 80 DEG C of water-bath 8min, centrifuging and taking supernatant liquid is nitrogenous source liquid.
3) actication of culture: the concentration adding 24kg in the active dry yeast BV818 of 1200g Angel is 3% sucrose solution, activates 60min in 36 DEG C of water-baths, be cooled to 25 DEG C for subsequent use;
4) stock liquid preparation: to step 1) add step 2 in made diluent) made nitrogenous source liquid, inoculating step 3) bacterial classification that activates obtains stock liquid.
5) ferment: stock liquid is placed in 25 DEG C of bottom fermentations and obtains fermented liquid in 10 days;
6) wine is returned: add to 900L by step 4 by above-mentioned fermented liquid) stock liquid of brand-new, be placed in 25 DEG C of bottom fermentations and obtain back wine liquid in 10 days.
7) deactivation, separation: return wine liquid through deactivation, clarification, centrifugal, filter after, obtain the finished wine liquid of clear.Wherein filter and adopt natural filtration.
embodiment 3
1) diluent preparation: diluted by 100L chaste honey with sterilized water, stirring and evenly mixing to pol is 230g/L, and water consumption about 280L, obtains diluent.Diluent is heated with stirring to 68 DEG C, and is incubated 40min, be cooled to room temperature stand-by.Chaste honey stoste sugar degree is higher, is not suitable for Yeast Growth, if pol is lower than 200g/L, is then unfavorable for fermentation.
2) nitrogenous source liquid preparation: the sterilizing of 2500g Pollen Brassicae campestris is ground, adds the water of 8kg, add 3.7g flavor protease and 5.0g pentosanase.Wherein flavor protease and pentosanase are added in pollen liquid successively, or flavor protease and pentosanase first mix, then are added in pollen liquid.Pollen liquid is put into 37 DEG C of incubators and cultivate 14h, then after 80 DEG C of water-bath 8min, centrifuging and taking supernatant liquid is nitrogenous source liquid.
3) actication of culture: the concentration adding 25kg in the active dry yeast BV818 of 1200g Angel is 2% sucrose solution, activates 40min in 37 DEG C of water-baths, be cooled to 20 DEG C for subsequent use;
4) stock liquid preparation: to 1) add 2 in made diluent) made nitrogenous source liquid, inoculating 3) made activated spawn obtains stock liquid.
5) ferment: stock liquid is placed in 25 DEG C of bottom fermentations and obtains fermented liquid in 10 days;
6) wine is returned: in above-mentioned fermented liquid, add to 850L by step 4) stock liquid of brand-new, be placed in 25 DEG C of bottom fermentations and obtain back wine liquid in 10 days.
7) deactivation, separation: return wine liquid through deactivation, clarification, centrifugal, filter after, obtain clear finished wine liquid.Wherein filter and adopt natural filtration.
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, change and the replacement of any unsubstantiality that those skilled in the art does on basis of the present invention all belong to the present invention's scope required for protection.
Claims (10)
1. utilize fermentation of reflux liquor to prepare a method for pollen and honey wine, comprise the following steps:
1) diluent preparation: with sterilized water, honey being diluted to total pol is 220-250g/L, stand-by after sterilizing;
2) nitrogenous source liquid preparation: pollen sterilizing is ground, adds the water of 2-3 times of weight, add prozyme broken wall treatment and obtain nitrogenous source liquid;
3) actication of culture: the concentration adding 20-25 times of weight in yeast is 2-3% sucrose solution, activates 30-60min in 36-38 DEG C of water-bath, be cooled to 20-30 DEG C for subsequent use;
4) stock liquid preparation: to 1) add the step 2 of the 1.5%-2.0% accounting for diluent volume total amount in made diluent) the nitrogenous source liquid of gained, inoculate the step 3 of the 6%-7.5% accounting for diluent volume total amount) the bacterium liquid that activates, obtain stock liquid;
5) ferment: stock liquid is placed in 25-30 DEG C of bottom fermentation 7-10 days and obtains fermented liquid;
6) return wine: above-mentioned fermented liquid is added to 2-2.5 times of volume by step 4) stock liquid of brand-new mixes, is placed in 25-30 DEG C of bottom fermentation 7-10 days and obtains back wine liquid;
7) deactivation, separation: return wine liquid through deactivation, clarification, centrifugal, filter after, obtain the finished wine liquid of clear.
2. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 1, it is characterized in that: step 1) in, described honey is honey of lychee flowers or chaste honey.
3. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 1, it is characterized in that: step 2) in, described pollen is one or more mixing among Flos Nelumbinis pollen, Pollen Brassicae campestris, Flos Camelliae Japonicae powder.
4. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 1, it is characterized in that: step 2) in, described prozyme is flavor protease and pentosanase.
5. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 4, it is characterized in that: step 2) in, the addition of described flavor protease is the 0.10-0.15% of pollen quality, and the addition of pentosanase is the 0.15-0.20% of pollen quality.
6. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 1, it is characterized in that: step 3) in, described yeast is Angel active dry yeast BV818 or Angel grape wine fruit wine special yeast SY.
7. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 1, it is characterized in that: step 5) in, stock liquid is placed in 28 DEG C of bottom fermentations 8 days, obtains fermented liquid.
8. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 1, it is characterized in that: step 6) in, mixed fermented liquid and stock liquid are placed in 28 DEG C of bottom fermentations 8 days.
9. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 1, it is characterized in that: step 6) in, at least return wine once.
10. utilize fermentation of reflux liquor to prepare the method for pollen and honey wine as claimed in claim 1, it is characterized in that: step 7) in, adopt filter paper filtering.
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| CN106434118A (en) * | 2016-10-08 | 2017-02-22 | 北京同仁堂股份有限公司同仁堂药酒厂 | Nutritious honey wine and preparation method thereof |
| CN106974266A (en) * | 2017-03-20 | 2017-07-25 | 中国农业科学院蜜蜂研究所 | A kind of preparation method and application of rape pollen enzyme stoste |
| CN107619732A (en) * | 2017-10-31 | 2018-01-23 | 湖北工业大学 | A kind of fermentation process of lager taste health liquor |
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| CN106010872A (en) * | 2016-07-22 | 2016-10-12 | 仲恺农业工程学院 | Preparation method of mangosteen fruit wine |
| CN106434118A (en) * | 2016-10-08 | 2017-02-22 | 北京同仁堂股份有限公司同仁堂药酒厂 | Nutritious honey wine and preparation method thereof |
| CN106974266A (en) * | 2017-03-20 | 2017-07-25 | 中国农业科学院蜜蜂研究所 | A kind of preparation method and application of rape pollen enzyme stoste |
| CN107619732A (en) * | 2017-10-31 | 2018-01-23 | 湖北工业大学 | A kind of fermentation process of lager taste health liquor |
| CN107619732B (en) * | 2017-10-31 | 2021-04-02 | 湖北工业大学 | Fermentation method of light beer-taste health wine |
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| CN104388253B (en) | 2016-08-24 |
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