CN1115785A

CN1115785A - Honeyed fruit-juice wine and its making method

Info

Publication number: CN1115785A
Application number: CN 95104821
Authority: CN
Inventors: 韩振义
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-04-29
Filing date: 1995-04-29
Publication date: 1996-01-31

Abstract

The brewage process of the said honeyed fruit juice wine includes mixing honey, fruit juice and water, adjusting saccharinity and acidity, fermentation in certain temp. and by adding yeast, flavouring fermentation liquid by adding honey and disinfection. With high nutritive value and the taste of both honey and fruit juice, the said wine is an ideal tonic.

Description

A kind of honey fruit juice wine and brewing method

The invention belongs to a kind of honey fruit juice wine and brewing method thereof that adopts the zymotechnique brew.

Mead is existing historical for many years in China, utilize honey spontaneous fermentation to make, also useful honey is alcohol concocted, these meads are not that the taste mouthfeel is bad in a word, be exactly easily the higher authorities of drink back, promptly the drink back is dizzy, and some distillation mulse is too high because of Heating temperature, the nutrition of honey is destroyed falls a part, thereby has reduced its nutritive value.At present, along with the raising of living standards of the people, people's alcohol drinking patterns gradually by high spirit to the low-alcohol nurishing health-care wine transition.

The purpose of this invention is to provide a kind of honey fruit juice wine and brewing method thereof by honey, the brew of pure natural fruit juice co-fermentation, the taste that improves the honey fruit juice wine with and the content of nutrition.

Honey fruit juice wine of the present invention, its key are that this wine is to adopt honey to add the wine of yeast through the fermentation brew with fruit juice.

Brew method of the present invention is: honey with 75% and 25% fruit juice mix, fruit juice can be Sucus Vitis viniferae, Sucus Mali pumilae, Tomato juice, also can be their mixing juice, adding warm boiling water mixes with it, the water temperature of temperature boiling water with 50--90 ℃ for well, during adjustment pol to 24 °, no longer add water, transfer pH value to 3.5--4 with citric acid, add the assorted bacterium of a small amount of potassium metabisulfite elimination and (can use SO as suitability for industrialized production ₂Eliminate assorted bacterium), the consumption of potassium metabisulfite is generally 0.05%.Mixed the back static 12 hours, under 28 ℃ of temperature, add enlarged culturing distiller's yeast 0.5%, fermented about 3 hours, add fruit wine yeast 0.5% again, 24 ℃ of controlled temperature, fermented 8--12 days, and can observe its fermentation situation from the glass fermentation tube, when fermentation tube does not emit bubble, be that Primary Fermentation finishes, treated the abundant post precipitation of yeast in static 1--2 days, extract supernatant liquor, fermentation in the airtight container of packing into, ageing 30--90 days, survey proportion less than 1 o'clock, carry out pasteurize, the wine degree be 13 °-14 ° honey dry wine, add 10--14% honey in the honey dry wine, mix, static 4--5 hour, carry out pasteurize, the sale of can bottling.

Honey fruit juice wine of the present invention can mix with a certain proportion of herbal medicine immersion liquid, also can mix with a certain proportion of high spirit, blends into health-care and nutritious wine and low honey fruit-taste wine respectively.The remaining wine pin of wine brewing can be adorned in addition and add pericarp in the container and add the acetic bacteria fermentation and became the honey fruit vinegar in about one month, and this vinegar features good taste is with sweetly in the acid, the fruital flavor is arranged, and contain a large amount of nutritions.

Honey fruit juice wine advantage of the present invention is: the little Huang of wine body is limpid, the soft coordination of taste, the natural flavor that has kept honey and fruit juice, mouthfeel is better than other mulse, because added fruit juice or vegetables juice when fermentation, needed nutritive substance has promoted fermentation when having increased yeast fermentation, and the stability that helps finished wine, the honey fruit juice wine after the fermentation has very high nutritive value.Technology of the present invention is simple, and is easy to operate, and big short run all can be produced, and raw material sources are abundant, and various honey all can be used, and fruit juice can adopt Sucus Vitis viniferae, crab apple juice, Tomato juice or their mixing juice.The present invention is fit to the self-employed worker and produces the production in enormous quantities of also suitable brewery.

Honey wine Main Ingredients and Appearance table entry content amino acid mg/100ml asparatate 1.26 glutamic acid 10.4 serines 3.96 glycine 0.44 histidine 1.99 arginine 3.97 alanine 0.82 proline 14.6 trorsine 14 .16 valines 0.88 methionine 12.1 isoleucines 0.66 phenylalanine 0.43 lysine 0.77 total amount 56.4 main mine material mg/l calcium 170.2 zinc 3.94 iron 7.68 methyl alcohol g/100ml 0.0012 fusel oil g/100ml 0.0023 embodiment:

Get 5 liters of high-quality honey, 2 liters of Sucus Vitis viniferae and Sucus Mali pumilaes, 1 liter of Tomato juice, add 90 ℃ 14 liters in hot boiling water, recording pol with saccharometer is 24 when spending, pasteurize 10 minutes, add the 11g potassium metabisulfite again, thorough mixing adds an amount of citric acid according to used fruit juice acidity pH value is transferred to 3.5, static 12 hours; The honey fruit juice for preparing of taking a morsel adds in 0.5 liter of warm boiling water of 30 ℃ that killed bacterium, transferring pol is the 2--3 degree, add enlarged culturing distiller's yeast 11g fermentation 3 hours, pour into then in the standby honey fruit juice solution, add the 11g fruit wine yeast again, 24 ℃ of temperature bottom fermentations 10 days, extract supernatant liquor another container sealed fermenting of packing into, ageing 30 days, surveying proportion is 0.998, carried out pasteurize 10 minutes, 13 ° of honey dry wine, add 14% honey again and adjust taste, and with honey dry wine thorough mixing, static 4--5 hour, carry out pasteurize 10 minutes again, can bottle, become finished product.

Claims

1. honey fruit juice wine, it is characterized in that: this wine is to add the wine that yeast fermentation forms with honey with fruit juice.

2. honey fruit juice wine and brewing method thereof, it is characterized in that: honey 75%, 25% fruit juice, adding warm boiling water mixes with it, when adjustment pol to 24 is spent, stop to add water, transfer pH value to 3.5--4, add 0.05% the assorted bacterium of potassium metabisulfite elimination with citric acid, mix, static 12 hours, the distiller's yeast 0.5% of adding enlarged culturing fermented 3 hours under 28 ℃ of temperature, add 24 ℃ of fruit wine yeast 0.5% controlled temperature again, fermented 8--12 days, Primary Fermentation finishes static 1--2 days when treating that fermentation tube does not have bubble and emerges, treat the abundant post precipitation of yeast, extract supernatant liquor, fermentation in the airtight container of packing into, ageing 30--90 days, survey proportion less than 1 o'clock, carry out pasteurize, the wine degree be 13 °-14 ° honey dry wine, the honey that adds 10--14% mixed static 4--5 hour in the honey dry wine, carry out pasteurize, finished wine.

3. a kind of honey fruit juice wine according to claim 2 and brewing method thereof is characterized in that: the fruit juice that participates in fermentation can be Sucus Vitis viniferae, Sucus Mali pumilae, Tomato juice or their mixing juice.

4. a kind of honey fruit juice wine according to claim 2 and brewing method thereof is characterized in that: adjust the general water temperature of warm boiling water that pol uses between 50--90 ℃ for well.