CN112226323A - Method for preparing honey fermented wine - Google Patents
Method for preparing honey fermented wine Download PDFInfo
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- CN112226323A CN112226323A CN202011332772.7A CN202011332772A CN112226323A CN 112226323 A CN112226323 A CN 112226323A CN 202011332772 A CN202011332772 A CN 202011332772A CN 112226323 A CN112226323 A CN 112226323A
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- honey
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- 235000012907 honey Nutrition 0.000 title claims abstract description 60
- 235000014101 wine Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 238000011081 inoculation Methods 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000019988 mead Nutrition 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 6
- 239000011782 vitamin Substances 0.000 claims description 6
- 229940088594 vitamin Drugs 0.000 claims description 6
- 229930003231 vitamin Natural products 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 230000009471 action Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000004821 distillation Methods 0.000 abstract description 5
- 230000001476 alcoholic effect Effects 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
Images
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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method for preparing honey fermented wine, which comprises the steps of firstly, processing honey; step two, mixing the ingredients; step three, inoculating and fermenting; step four, post-treatment; step five, filling the mixture into a jar for storage; wherein in the first step, a sterilization cooking pot is manually prepared, honey is put into a plate, and the plate is put into the sterilization cooking pot to be cooked in a water-proof way, the temperature is kept at 40-60 ℃, and the continuous cooking is carried out for 20-30 min; taking out the honey in the plate, standing and cooling to room temperature, then using a filter screen to filter and remove impurities, and then standing and storing; the preparation method of the honey fermented wine is simple to operate and low in cost, the honey is sterilized and then is subjected to sealed inoculation and fermentation, the traditional distillation fermentation mode is abandoned, the alcoholic strength is greatly improved, and honey aroma, amino acid and mineral substance trace elements are reserved; the honey wine prepared by microbial fermentation has pure honey fragrance, retains the nutritional ingredients of the raw material honey, and greatly improves the nutritional and health-care values due to the action of the microorganisms.
Description
Technical Field
The invention relates to the technical field of honey fermented wine, in particular to a method for manufacturing honey fermented wine.
Background
The honey wine is one kind of wine, and is prepared with honey, water and alcohol through dilution and fermentation; the traditional honey fermented wine has troublesome operation and high cost, the alcoholic strength is reduced by directly adopting a distillation fermentation mode, and honey aroma, amino acid and mineral trace elements cannot be reserved by the distillation mode; the honey of the honey wine is easy to lose, the nutrient components of the raw material honey cannot be reserved, and the contents of amino acid and vitamins are reduced; in view of these drawbacks, it is necessary to design a method for producing a honey fermented wine.
Disclosure of Invention
The invention aims to provide a method for manufacturing honey fermented wine, which aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of honey fermented wine comprises the steps of firstly, honey treatment; step two, mixing the ingredients; step three, inoculating and fermenting; step four, post-treatment; step five, filling the mixture into a jar for storage;
in the first step, the honey treatment comprises the following steps:
1) manually preparing a sterilization cooking pot, putting honey into a plate, and cooking in the sterilization cooking pot in a water-proof manner at 40-60 deg.C for 20-30 min;
2) taking out the honey in the plate, standing and cooling to room temperature, then using a filter screen to filter and remove impurities, and then standing and storing;
wherein in the second step, the ingredient mixing comprises the following steps:
1) manually pouring the filtered honey obtained in the step one 2) into a fermentation jar, adding water, adding the water and the honey according to the ratio of 3: 1, and slowly stirring and mixing;
2) then adding citric acid and vitamins into the mixture, continuously stirring for 1-2h, and then standing and storing for later use;
wherein in the third step, the inoculation fermentation comprises the following steps:
1) manually preparing an inoculation jar, rinsing the inoculation jar with clear water, drying water, and pouring into the mixture obtained in the step two 2);
2) cooling the temperature of the inoculation jar to 20-30 ℃, adding the yeast liquid, stirring uniformly, and then sealing the mouth of the jar;
3) placing the inoculating jar in a fermentation chamber, maintaining the temperature at 10-20 deg.C, wrapping the inoculating jar with cotton quilt, and fermenting for 20-30 days;
wherein in the fourth step, the post-treatment comprises the following steps:
1) after fermentation, manually taking out the inoculation jar, sucking supernatant liquid at the upper part of fermentation liquor in the jar into another jar by using a suction pipe, then standing for 1-2 months again, sucking the supernatant liquid at the upper part of the fermentation liquor in the jar into another jar by using the suction pipe again to achieve the effect of removing impurities;
2) pouring out the mixture after impurity removal, filtering again, continuously filtering for 2-3 times, and then pouring into a wine jar for sealed storage;
wherein in the fifth step, the altar loading and storing comprises the following steps:
1) manually heating the sealed wine in the jar to about 70-80 deg.C, maintaining for 5-10min to obtain honey fermented wine, and pouring out and bottling;
2) and packaging and boxing the bottled honey fermented wine for storage.
According to the technical scheme, the filter screen in the step one 2) is 60 meshes.
According to the technical scheme, the honey in the fermentation jar in the step two 1) accounts for two thirds of the total volume of the jar.
According to the technical scheme, the temperature of the inoculation jar is monitored at any time during fermentation in the step three 3).
According to the technical scheme, gauze is used for filtering in the step four 2).
According to the technical scheme, disinfection treatment is required before boxing in the step five 2).
Compared with the prior art, the invention has the following beneficial effects: the preparation method of the honey fermented wine is simple to operate and low in cost, the honey is sterilized and then is subjected to sealed inoculation and fermentation, the traditional distillation fermentation mode is abandoned, the alcoholic strength is greatly improved, and honey aroma, amino acid and mineral substance trace elements are reserved; the honey wine prepared by microbial fermentation has pure honey fragrance and moderate sweetness and sourness, retains the nutritional ingredients of the raw material honey, and simultaneously, due to the action of the microbes, the contents of amino acid and vitamins are increased, and the nutritional and health-care values of the honey wine are greatly improved.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a preparation method of honey fermented wine comprises the steps of firstly, honey treatment; step two, mixing the ingredients; step three, inoculating and fermenting; step four, post-treatment; step five, filling the mixture into a jar for storage;
in the first step, the honey treatment comprises the following steps:
1) manually preparing a sterilization cooking pot, putting honey into a plate, and cooking in the sterilization cooking pot in a water-proof manner at 40-60 deg.C for 20-30 min;
2) taking out the honey in the plate, standing and cooling to room temperature, then using a filter screen to filter and remove impurities, wherein the filter screen is 60 meshes, and then standing and storing;
wherein in the second step, the ingredient mixing comprises the following steps:
1) manually pouring the honey filtered in the step one 2) into a fermentation jar, adding water, adding the water and the honey according to the ratio of 3: 1, wherein the honey in the fermentation jar accounts for two thirds of the total volume of the jar, and slowly stirring and mixing;
2) then adding citric acid and vitamins into the mixture, continuously stirring for 1-2h, and then standing and storing for later use;
wherein in the third step, the inoculation fermentation comprises the following steps:
1) manually preparing an inoculation jar, rinsing the inoculation jar with clear water, drying water, and pouring into the mixture obtained in the step two 2);
2) cooling the temperature of the inoculation jar to 20-30 ℃, adding the yeast liquid, stirring uniformly, and then sealing the mouth of the jar;
3) placing the inoculation jar in a fermentation chamber, keeping the temperature at 10-20 deg.C, monitoring the temperature of the inoculation jar at any time during fermentation, wrapping the inoculation jar with cotton quilt, and fermenting for 20-30 days; wherein in the fourth step, the post-treatment comprises the following steps:
1) after fermentation, manually taking out the inoculation jar, sucking supernatant liquid at the upper part of fermentation liquor in the jar into another jar by using a suction pipe, then standing for 1-2 months again, sucking the supernatant liquid at the upper part of the fermentation liquor in the jar into another jar by using the suction pipe again to achieve the effect of removing impurities;
2) pouring out the mixture after impurity removal, filtering again, filtering with gauze for 2-3 times, and pouring into a wine jar for sealed storage;
wherein in the fifth step, the altar loading and storing comprises the following steps:
1) manually heating the sealed wine in the jar to about 70-80 deg.C, maintaining for 5-10min to obtain honey fermented wine, and pouring out and bottling;
2) and packaging and boxing the bottled honey fermented wine for storage, wherein disinfection treatment is required before boxing.
Based on the above, the method for manufacturing the honey fermented wine has the advantages that the operation is simple, the cost is low, the honey is sterilized firstly and then is inoculated and fermented in a sealing manner, the traditional distillation fermentation mode is abandoned, the alcoholic strength is greatly improved, and honey aroma, amino acid and mineral trace elements are reserved; the honey wine prepared by microbial fermentation has pure honey fragrance and moderate sweetness and sourness, retains the nutritional ingredients of the raw material honey, and simultaneously, due to the action of the microbes, the contents of amino acid and vitamins are increased, and the nutritional and health-care values of the honey wine are greatly improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A preparation method of honey fermented wine comprises the steps of firstly, honey treatment; step two, mixing the ingredients; step three, inoculating and fermenting; step four, post-treatment; step five, filling the mixture into a jar for storage; the method is characterized in that:
in the first step, the honey treatment comprises the following steps:
1) manually preparing a sterilization cooking pot, putting honey into a plate, and cooking in the sterilization cooking pot in a water-proof manner at 40-60 deg.C for 20-30 min;
2) taking out the honey in the plate, standing and cooling to room temperature, then using a filter screen to filter and remove impurities, and then standing and storing;
wherein in the second step, the ingredient mixing comprises the following steps:
1) manually pouring the filtered honey obtained in the step one 2) into a fermentation jar, adding water, adding the water and the honey according to the ratio of 3: 1, and slowly stirring and mixing;
2) then adding citric acid and vitamins into the mixture, continuously stirring for 1-2h, and then standing and storing for later use;
wherein in the third step, the inoculation fermentation comprises the following steps:
1) manually preparing an inoculation jar, rinsing the inoculation jar with clear water, drying water, and pouring into the mixture obtained in the step two 2);
2) cooling the temperature of the inoculation jar to 20-30 ℃, adding the yeast liquid, stirring uniformly, and then sealing the mouth of the jar;
3) placing the inoculating jar in a fermentation chamber, maintaining the temperature at 10-20 deg.C, wrapping the inoculating jar with cotton quilt, and fermenting for 20-30 days;
wherein in the fourth step, the post-treatment comprises the following steps:
1) after fermentation, manually taking out the inoculation jar, sucking supernatant liquid at the upper part of fermentation liquor in the jar into another jar by using a suction pipe, then standing for 1-2 months again, sucking the supernatant liquid at the upper part of the fermentation liquor in the jar into another jar by using the suction pipe again to achieve the effect of removing impurities;
2) pouring out the mixture after impurity removal, filtering again, continuously filtering for 2-3 times, and then pouring into a wine jar for sealed storage;
wherein in the fifth step, the altar loading and storing comprises the following steps:
1) manually heating the sealed wine in the jar to about 70-80 deg.C, maintaining for 5-10min to obtain honey fermented wine, and pouring out and bottling;
2) and packaging and boxing the bottled honey fermented wine for storage.
2. A method of producing a fermented honey wine according to claim 1, which is characterized in that: the filter screen in the step one 2) is 60 meshes.
3. A method of producing a fermented honey wine according to claim 1, which is characterized in that: in the step two 1), the honey in the fermentation jar accounts for two thirds of the total volume of the jar.
4. A method of producing a fermented honey wine according to claim 1, which is characterized in that: and monitoring the temperature of the inoculation jar at any time during fermentation in the third step 3).
5. A method of producing a fermented honey wine according to claim 1, which is characterized in that: and in the step four 2), filtering by using gauze.
6. A method of producing a fermented honey wine according to claim 1, which is characterized in that: and in the step five 2), disinfection treatment is required before boxing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011332772.7A CN112226323A (en) | 2020-11-24 | 2020-11-24 | Method for preparing honey fermented wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011332772.7A CN112226323A (en) | 2020-11-24 | 2020-11-24 | Method for preparing honey fermented wine |
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| CN112226323A true CN112226323A (en) | 2021-01-15 |
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| CN202011332772.7A Pending CN112226323A (en) | 2020-11-24 | 2020-11-24 | Method for preparing honey fermented wine |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108277131A (en) * | 2018-04-20 | 2018-07-13 | 白靖宾 | A kind of preparation process of the high-quality pure fermented honey wine of minuent |
| CN111269789A (en) * | 2020-04-10 | 2020-06-12 | 冯法彬 | Formula and brewing method of honey wine |
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2020
- 2020-11-24 CN CN202011332772.7A patent/CN112226323A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108277131A (en) * | 2018-04-20 | 2018-07-13 | 白靖宾 | A kind of preparation process of the high-quality pure fermented honey wine of minuent |
| CN111269789A (en) * | 2020-04-10 | 2020-06-12 | 冯法彬 | Formula and brewing method of honey wine |
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Application publication date: 20210115 |
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