CN104388253B - 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
- Publication number
- CN104388253B CN104388253B CN201410776367.2A CN201410776367A CN104388253B CN 104388253 B CN104388253 B CN 104388253B CN 201410776367 A CN201410776367 A CN 201410776367A CN 104388253 B CN104388253 B CN 104388253B
- Authority
- CN
- China
- Prior art keywords
- wine
- fermentation
- liquid
- pollen
- honey
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 64
- 230000004151 fermentation Effects 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000019988 mead Nutrition 0.000 title claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 99
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000014101 wine Nutrition 0.000 claims abstract description 39
- 239000003085 diluting agent Substances 0.000 claims abstract description 25
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 30
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 238000010992 reflux Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 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
- 150000001875 compounds Chemical class 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
- 230000001413 cellular effect Effects 0.000 claims description 4
- 230000008569 process Effects 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
- 230000004913 activation Effects 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000013124 brewing process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000002779 inactivation Effects 0.000 abstract description 2
- 238000007865 diluting Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011550 stock solution Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001816 cooling Methods 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
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000256844 Apis mellifera Species 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 Chemical group 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000001458 anti-acid effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 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
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 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
Landscapes
- 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 the brewing method of a kind of wine, be specifically related to the brewing method of a kind of pollen and honey wine.
Background technology
Mel contains the Fructus Vitis viniferae pool and the fructose that substantial amounts of human body can directly absorb, possibly together with several amino acids, dimension
Raw element and mineral etc., be a kind of natural nutriment, be also a kind of well liquor-making raw material.Mel bartender
The important biological active substanceies such as the nutritional labeling of natural honey, aminoacid, vitamin B group, mineral are stayed.
Hydromel is with a long history, and traditional method obtains hydromel by natural fermentation mostly, and fermentation period is long, sends out
Ferment is incomplete, and alcoholic strength is low, and residual sugar amount is the highest, and nutritional labeling is lost more, is not suitable for being applied to industry
Produce.Containing abundant sugar in Mel, general fermentation mode often makes most sugar be disappeared by strain
Consumption, and the ratio being converted into ethanol is relatively low, nutrition deterioration is bigger.
The application for a patent for invention of Publication No. CN101362996A " production method of a kind of fermented honey wine ",
Disclosing a kind of fermented honey wine, it is with natural acacia honey as raw material, through dilution, adds yeast nutrition
Thing, inoculation yeast, fermentation etc. process, and make fermented honey wine.But through the Mel obtained by this method
Wine, fragrance is the most abundant.The most of hydromels sold in the market are blending type wine, they be all with
The fermented wine of pure Mel or Spirit, as wine base, add the material such as Chinese herbal medicine of some edibilitys, once
Prepare the blending type alcoholic drink with certain health care functions；Also have with Mel as raw material, with edible ethanol
It is configured to alcoholic drink.The nutritional labeling loss that these hydromels all exist Mel is big, and aroma is the most mellow,
The problems such as vinosity is the softest.
Summary of the invention
In order to overcome the deficiencies in the prior art, it is an object of the invention to provide that a kind of aroma is stronger, send out
The ferment cycle is shorter, the higher method preparing pollen and honey wine of sugar transition rate.
For solving the problems referred to above, the technical solution adopted in the present invention is as follows:
1. the method utilizing fermentation of reflux liquor to prepare pollen and honey wine, comprises the following steps:
1) prepared by diluent: with sterilized water, Mel being diluted to total pol is 220-250g/L, stand-by after sterilizing；
2) prepared by nitrogen source liquid: pollen sterilizing ground, and adds the water of 2-3 times of weight, adds compound enzyme breaking cellular wall
Process obtains nitrogen source liquid；
3) actication of culture: the concentration adding 20-25 times of weight in yeast is 2-3% sucrose solution, in 36-38
DEG C water-bath activates 30-60min, be cooled to 20-30 DEG C standby；
4) material liquid preparation: to 1) made diluent adds the 1.5%-2.0% accounting for diluent volume total amount
Step 2) the nitrogen source liquid of gained, inoculate the step 3 of the 6%-7.5% accounting for diluent volume total amount) activation
Bacterium solution, obtain material liquid；
5) fermentation: material liquid is placed in 25-30 DEG C of bottom fermentation and obtains fermentation liquid in 7-10 days；
6) return wine: above-mentioned fermentation liquid is added to 2-2.5 times of volume by step 4) mixing of the material liquid of brand-new,
It is placed in 25-30 DEG C of bottom fermentation and obtains back wine liquid in 7-10 days；
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear
Sample wine liquid.
As preferably, step 1) in, described Mel is honey of lychee flowers or chaste honey.
As preferably, step 2) in, described pollen is the one among Flos Nelumbinis pollen, Pollen Brassicae campestris, Flos Camelliae Japonicae powder
Or two or more mixing.
As preferably, step 2) in, described compound enzyme 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,
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 wine fruit
Wine special yeast SY.
As preferably, step 5) in, material liquid is placed in 28 DEG C of bottom fermentations 8 days, obtains fermentation liquid.
As preferably, step 6) in, mixed fermentation liquid and material 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, use filter paper filtering.
Compared to existing technology, the beneficial effects of the present invention is:
1. the different ratio of fermentation liquid and diluent can affect the quality of hydromel；The present invention utilizes back fermented glutinous rice wine
Technique, improves the fermentation efficiency of hydromel brewing process.By the Mel of part is fermented first,
Adding the material liquid of brand-new after obtaining the strain fermentating liquid containing greater activity again, this technique is effectively improved
Mel sugar conversion ratio, aroma is more mellow.
2. the present invention uses pollen to be nitrogen source in the brewing process of hydromel, and it is solvable that pollen is contained within enriching
Property protein and polysaccharide, can put forward the soft mouthfeel of hydromel.Pollen is similar to the source of Mel, nutrient substance
And fragrance can preferably merge.
3. using pollen as nitrogen source, safer reliably compared to other nitrogen sources, and the interpolation of pollen can also
Improve the quality of hydromel；Exposore is the shell that layer is hard, has antiacid, alkaline-resisting, Resistance to microbes
Characteristic, be unfavorable for the release of nutrient substance in Flos Nelumbinis pollen in the course of processing, be also unfavorable for the digestion of human body.
The present invention passes through compound enzyme breaking cellular wall, is destroyed the cell wall of pollen by extra enzyme preparation, it is ensured that battalion in pollen
Support the release of material, improve the smooth mouthfeel of hydromel, it is easy to digest and assimilate.
4. the wine body of fermented honey wine prepared by employing the inventive method is golden yellow bright, and aroma is mellow strong, mouth
Feeling submissive, sweet acid is suitable.
With detailed description of the invention, the present invention is described in further detail below in conjunction with the accompanying drawings.
Accompanying drawing explanation
The process chart of Fig. 1 present invention
Detailed description of the invention
As it is shown in figure 1, the present invention relates to a kind of method utilizing fermentation of reflux liquor to prepare pollen and honey wine, including
Adjust sugar to prepare diluent Mel dilution, pollen is carried out breaking cellular wall with enzyme to prepare nitrogen source liquid, in diluent
Addition nitrogen source liquid and activated yeast, to prepare material liquid, obtain fermentation liquid after material liquid fermentation, will fermentation
Liquid adds to the material liquid of brand-new and carries out back wine to prepare back wine liquid, returns wine liquid and has been centrifugally separating to obtain honeybee through inactivation
Mulse finished product.
Embodiment 1
1) prepared by diluent: being diluted by 100L honey of lychee flowers with sterilized water, stirring and evenly mixing to pol is 240g/L,
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 stock solution sugar content is higher, is not suitable for Yeast Growth, if pol is less than 200g/L, the most not
It is beneficial to fermentation.
2) prepared by nitrogen source liquid: 2500g Flos Nelumbinis pollen sterilizing ground, and adds the water of 6kg, adds 3.0g local flavor
Protease and 5.0g pentosanase.Wherein flavor protease and pentosanase are sequentially added into pollen liquid, or
Flavor protease and pentosanase first mix, and add to pollen liquid.Pollen liquid is put into 37 DEG C of incubators
Middle cultivation 12h, then after 80 DEG C of water-bath 5min, the centrifuging and taking supernatant is nitrogen source liquid.
3) actication of culture: add the concentration of 25kg in the wine fruit wine special yeast SY of 1200g Angel
Be 2% sucrose solution, in 38 DEG C of water-baths activate 40min, be cooled to 30 DEG C standby；
4) material liquid preparation: to step 1) made diluent adds step 2) made nitrogen source liquid, then
Inoculation step 3) strain that activated obtains material liquid.
5) fermentation: material liquid is placed in 28 DEG C of bottom fermentations and obtains fermentation liquid in 8 days；
6) wine is returned: above-mentioned fermentation liquid will add to 800L by step 4) material liquid of brand-new, it is placed in 28 DEG C
Bottom fermentation obtains back wine liquid in 8 days.
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear
Finished product wine liquid.Wherein filter and use natural filtration.
Embodiment 2
1) prepared by diluent: being diluted by 100L chaste honey with sterilized water, stirring and evenly mixing to pol is 220g/L,
Water consumption about 300L, obtains diluent.Diluent is heated with stirring to 70 DEG C, and is incubated 20min, cooling
Stand-by to room temperature.Chaste honey stock solution sugar content is higher, is not suitable for Yeast Growth, if pol is less than 200g/L,
Then it is unfavorable for fermentation.
2) prepared by nitrogen source liquid: 2500g Flos Camelliae Japonicae powder sterilizing ground, and adds the water of 5kg, adds 2.8g local flavor
Protease and 4.0g pentosanase.Wherein flavor protease and pentosanase are sequentially added into pollen liquid, or
Flavor protease and pentosanase first mix, and add to pollen liquid.Pollen liquid is put into 36 DEG C of incubators
Middle cultivation 14h, then after 80 DEG C of water-bath 8min, the centrifuging and taking supernatant is nitrogen source liquid.
3) actication of culture: the concentration adding 24kg in the active dry yeast BV818 of 1200g Angel is 3%
Sucrose solution, in 36 DEG C of water-baths activate 60min, be cooled to 25 DEG C standby；
4) material liquid preparation: to step 1) made diluent adds step 2) made nitrogen source liquid, then
Inoculation step 3) strain that activated obtains material liquid.
5) fermentation: material liquid is placed in 25 DEG C of bottom fermentations and obtains fermentation liquid in 10 days；
6) wine is returned: above-mentioned fermentation liquid will add to 900L by step 4) material liquid of brand-new, it is placed in 25 DEG C
Bottom fermentation obtains back wine liquid in 10 days.
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear
Finished product wine liquid.Wherein filter and use natural filtration.
Embodiment 3
1) prepared by diluent: being diluted by 100L chaste honey with sterilized water, stirring and evenly mixing to pol is 230g/L,
Water consumption about 280L, obtains diluent.Diluent is heated with stirring to 68 DEG C, and is incubated 40min, cooling
Stand-by to room temperature.Chaste honey stock solution sugar content is higher, is not suitable for Yeast Growth, if pol is less than 200g/L,
Then it is unfavorable for fermentation.
2) prepared by nitrogen source liquid: 2500g Pollen Brassicae campestris sterilizing ground, and adds the water of 8kg, adds 3.7g wind
Taste protease and 5.0g pentosanase.Wherein flavor protease and pentosanase are sequentially added into pollen liquid,
Or flavor protease and pentosanase first mix, add to pollen liquid.Pollen liquid is put into 37 DEG C of cultivations
Cultivating 14h in case, then after 80 DEG C of water-bath 8min, the centrifuging and taking supernatant is nitrogen source liquid.
3) actication of culture: the concentration adding 25kg in the active dry yeast BV818 of 1200g Angel is 2%
Sucrose solution, in 37 DEG C of water-baths activate 40min, be cooled to 20 DEG C standby；
4) material liquid preparation: to 1) made diluent adds 2) made nitrogen source liquid, inoculate 3) institute
The activated spawn of system obtains material liquid.
5) fermentation: material liquid is placed in 25 DEG C of bottom fermentations and obtains fermentation liquid in 10 days；
6) wine is returned: in above-mentioned fermentation liquid, add to 850L by step 4) material liquid of brand-new, it is placed in 25 DEG C
Bottom fermentation obtains back wine liquid in 10 days.
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear
Sample wine liquid.Wherein filter and use natural filtration.
Above-mentioned embodiment is only the preferred embodiment of the present invention, it is impossible to limit present invention protection with this
Scope, the change of any unsubstantiality that those skilled in the art is done on the basis of the present invention and replacement
Belong to scope of the present invention.
Claims (9)
1. the method utilizing fermentation of reflux liquor to prepare pollen and honey wine, comprises the following steps:
1) prepared by diluent: with sterilized water, Mel being diluted to total pol is 220-250g/L, stand-by after sterilizing；
2) prepared by nitrogen source liquid: pollen sterilizing ground, and adds the water of 2-3 times of weight, adds compound enzyme breaking cellular wall
Process obtains nitrogen source liquid；
3) actication of culture: the concentration adding 20-25 times of weight in yeast is 2-3% sucrose solution, in 36-38 DEG C
In water-bath activate 30-60min, be cooled to 20-30 DEG C standby；
4) material liquid preparation: to 1) made diluent adds the 1.5%-2.0% accounting for diluent volume total amount
Step 2) the nitrogen source liquid of gained, inoculate the step 3 of the 6%-7.5% accounting for diluent volume total amount) activation
Bacterium solution, obtain material liquid；
5) fermentation: material liquid is placed in 25-30 DEG C of bottom fermentation and obtains fermentation liquid in 7-10 days；
6) return wine: above-mentioned fermentation liquid is added to 2-2.5 times of volume by step 4) mixing of the material liquid of brand-new,
It is placed in 25-30 DEG C of bottom fermentation and obtains back wine liquid in 7-10 days；
7) inactivate, separate: time wine liquid, after inactivateing, clarify, be centrifuged, filtering, obtains clear
Finished product wine liquid；
Described compound enzyme is flavor protease and pentosanase.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that:
Step 1) in, described Mel is honey of lychee flowers or chaste honey.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that:
Step 2) in, described pollen is one or more mixing among Flos Nelumbinis pollen, Pollen Brassicae campestris, Flos Camelliae Japonicae powder.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that:
Step 2) in, the addition of described flavor protease is the 0.10-0.15% of pollen quality, adding of pentosanase
Dosage is the 0.15-0.20% of pollen quality.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that:
Step 3) in, described yeast is Angel active dry yeast BV818 or Angel wine fruit wine special yeast SY.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that:
Step 5) in, material liquid is placed in 28 DEG C of bottom fermentations 8 days, obtains fermentation liquid.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that:
Step 6) in, mixed fermentation liquid and material liquid are placed in 28 DEG C of bottom fermentations 8 days.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that:
Step 6) in, at least return wine once.
Utilize the method that fermentation of reflux liquor prepares pollen and honey wine the most as claimed in claim 1, it is characterised in that:
Step 7) in, use filter paper filtering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410776367.2A CN104388253B (en) | 2014-12-15 | 2014-12-15 | Method for preparing pollen honey wine by using wine-returning fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410776367.2A CN104388253B (en) | 2014-12-15 | 2014-12-15 | Method for preparing pollen honey wine by using wine-returning fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104388253A CN104388253A (en) | 2015-03-04 |
| CN104388253B true CN104388253B (en) | 2016-08-24 |
Family
ID=52606216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410776367.2A Active CN104388253B (en) | 2014-12-15 | 2014-12-15 | Method for preparing pollen honey wine by using wine-returning fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104388253B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106010872B (en) * | 2016-07-22 | 2019-09-13 | 仲恺农业工程学院 | Preparation method of mangosteen fruit wine |
| CN106434118B (en) * | 2016-10-08 | 2018-10-02 | 北京同仁堂股份有限公司同仁堂药酒厂 | A kind of nutrient 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 |
| CN107619732B (en) * | 2017-10-31 | 2021-04-02 | 湖北工业大学 | Fermentation method of light beer-taste health wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276417A (en) * | 2000-04-30 | 2000-12-13 | 武定县蜂产品加工厂 | Elsholtzia rugulosa pollen honey wine and its brewing process |
| CN102911834A (en) * | 2012-10-23 | 2013-02-06 | 安徽省王巢食品有限公司 | Bee pollen health wine and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040095000A (en) * | 2003-05-06 | 2004-11-12 | 서광용 | Alcoholic liquor compositions suitable for physical constitution of user and method for preparing the same |
-
2014
- 2014-12-15 CN CN201410776367.2A patent/CN104388253B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276417A (en) * | 2000-04-30 | 2000-12-13 | 武定县蜂产品加工厂 | Elsholtzia rugulosa pollen honey wine and its brewing process |
| CN102911834A (en) * | 2012-10-23 | 2013-02-06 | 安徽省王巢食品有限公司 | Bee pollen health wine and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| "提高浓香型大曲酒质量的措施— "双轮底"回酒发酵";孙志新，等;《酿酒科技》;20121231(第8期);第65-67页 * |
| 回酒发酵法香蕉醋增香工艺研究;马菽浩，等;《中国酿造》;20101231(第5期);第73-77页 * |
| 蜂蜜花粉酒发酵工艺的研究;杨文超，等;《蜂蜜杂质》;20120430(第4期);第7-13页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104388253A (en) | 2015-03-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102604804B (en) | A kind of cordyceps wine and preparation method thereof | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN104232422A (en) | Brewing method of blueberry fruit wine | |
| CN102860374B (en) | Tea vinegar beverage and method for preparing same | |
| CN103087877B (en) | Method for brewing wine by using wild fruits in mountain forest | |
| CN104388253B (en) | Method for preparing pollen honey wine by using wine-returning fermentation | |
| CN103387902A (en) | Preparation method of loquat fruit wine | |
| CN105918751A (en) | Cordyceps sinensis-lactobacillus fermented beverage | |
| CN104694320A (en) | Method for producing pineapple wine | |
| CN104611171A (en) | Preparation method of ginger rice wine | |
| CN107475015A (en) | A kind of red heart dragon fruit and white heart dragon fruit compound fruit wine and preparation method thereof | |
| CN103704829A (en) | Ophiocordyceps-sinensis natto-ferment health-care beverage and preparation method thereof | |
| CN102286339B (en) | Method for producing enzymatic rice bran red koji wine | |
| CN102771857A (en) | Truffle health-care drink prepared through liquid submerged fermentation and preparation method of truffle health-care drink prepared through liquid submerged fermentation | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN104351877A (en) | Papaya fermented beverage and preparation method thereof | |
| CN103865712A (en) | Cynanchum bungei decne healthcare yellow wine and preparation method thereof | |
| CN106867739A (en) | A kind of ginseng, honey grape wine and preparation method thereof | |
| CN103719965A (en) | Health-care saussurea involucrata and natto enzyme drink and preparation method thereof | |
| CN104342338A (en) | Health-care wine with cod-fish bladder | |
| CN103184136A (en) | Peach vinegar production | |
| CN108715779A (en) | Distiller's yeast and preparation method thereof and the method for making white wine using the distiller's yeast | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN104762169A (en) | Preparation method of flammulina velutipes nutritional wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |