CN1421520A - Honey wine brewing process - Google Patents

Abstract

Honey wine is brewed with honey and through diluting with deionized water in 10-50 wt%, filtering with filtering precision of 0.01-0.1 micron, inoculating wine yeast CGMCG2.612, wine yeast CGMCG2.430 and wine yeast GMCG2.516 and fermentation for 25-30 days at 18-28 deg.c and pH 3-5. The honey wine has the features of short fermentation period, rich nutrients and relatively long preservation period.

Description

A kind of brew method of mead

Technical field

Technological method involved in the present invention belongs to the technical field that adopts pure zymotechnique brew mead.

Background technology

Nature brew mead need reach the brew time of half a year, and bitter taste is dense and long-term placement is easily muddy perishable, and the nutritive ingredient of honey is lost many.Industrial fermentation brew mead is accelerated its brew process by selecting fermented bacterium, but some problems have also appearred, the method of being introduced in " mead is brewageed " literary composition of delivering on 85 years the 6th phases as " China brewages " magazine, only known bacterial classification is screened, the champagne bacterial strain of selecting the wine yeast genus is as fermented bacterium, and when fermentation, must add zymin, otherwise the alcohol growing amount is few, its complex manufacturing technology, nutritive ingredient is also lost manyly, has defective apt to deteriorate to exist equally; Chinese patent CN1007357B is disclosed to be to utilize the ferment method of brew mead of Y-2007 yeast, though this method can be accelerated the brew process, honey was fermented about a week reach the alcoholic strength that meets the requirements, and the nutritive ingredient that can keep honey preferably, but the product fragrance of this method brew is not dense, the mouthfeel sensation is pained, can not overcome the perishable defect of easy muddiness equally.

Summary of the invention

The invention provides a kind of method that adopts pure fermented honey brew mead, this method not only the brew cycle short, can keep the nutritive ingredient of honey fully, and mouthfeel do not have bitter taste, and can overcome the easily muddy rotten defective of mead.

The present invention is based on such understanding technical scheme is provided: because the composition of honey is very complicated, the production of mead has not only just judged whether to finish the process of fermentation brew with the height of alcoholic strength content, only can remove bitter taste after the main component of honey has been finished fermentation; Moreover honey is in the brewing fermentation process during ethanol content 〉=2～4v/v, and fermenting speed obviously reduces, and multiple composition is in the process of slow fermentation always, just makes mead become muddy or rotten inevitably at this very long fermenting process; And only select for use a kind of bacterial classification that various compositions are fully fermented, therefore have only and select many bacterial classifications system just can overcome the deficiency that has now on mead mouthfeel and the quality.

Under above-mentioned theory instructs, technical scheme of the present invention is: the water and the honey diluted mixture of interpolation 10～50%, adopt the filtration unit of filtering accuracy between 0.01-0.1 μ m that honey is filtered, screening following three kinds of yeast that are adapted at fermenting in the honey is seeded in it in the honey after filtration, nutritive ingredient in the honey is through saccharomycetic zymase effect, makes fermented honey become the mead that can dulling goes bad of no bitter taste.These three kinds of bacterial classification bacterium names are Saccharomyces cerevisiae Meyen exHansen, the yeast saccharomyces cerevisiae of yeast belong, be respectively yeast saccharomyces cerevisiae CGMCG2.612, yeast saccharomyces cerevisiae CGMCG2.430, yeast saccharomyces cerevisiae GMCG2.516, depositary institution is a Chinese common micro-organisms culture presevation administrative center, preserving number is that the bacterial classification different name of CGMCG2.612 is a wine yeast, preserving number is that the different name of CGMCG2.430 bacterial classification is the fruit wine yeast, preserving number is that the different name of CGMCG2.516 bacterial classification is a resisting high-concentration sugar, be seeded in after their amplify to expand in the honey after the filtration and fermented through 25-30 days time, leavening temperature is controlled at 18-28 ℃, and the pH value is controlled at 3-5.

CGMCG2.612, CGMCG2.430, the method that is inoculated in the honey after GMCG2.516 amplify to expand is: CGMCG is numbered 13 substratum and inserts the bacterial classification concussion with the 5-10% of wort agar weight cultivate and made distiller's yeast in 48 hours under 25-28 ℃ of temperature, and the honey after per 100 kilograms of dilutions inserts the distiller's yeast of 10-40ml.

Above scheme has adopted mixed strains to come honey is fermented, these bacterial classifications can not only make the honey brew reach about 11v/v to ethanol content within 30 days very soon, and having high anti-sugar, the various compositions that make honey participate in the brew process can ferment soon and finish

Add honey through ultra-filtration filters, got rid of brew impurity to greatest extent, thereby not only made mead possess desirable mouth feel and abundant nutrition but also avoided the muddy rotten defective of easy change.

The present invention utilizes modern ultra-filtration and separation technology and composite bacteria to take the brew mead through existing microbial fermentation bacterial classification is screened and makes up, and therefore has fast, the simple advantage of brewing process of brew time; Particularly this technology thoroughly changes phenomenons such as mixed, turbid in traditional mead, bitterness, has that color and luster is limpid, fragrance is pure, sweetness is tasty and refreshing, mentally refreshing, characteristics such as preservation term is long.Contain multivitamin and many beneficiating ingredients in the wine, can promote human body metabolism, improve the human body immunological competence, promote cell regeneration.Have be good for the stomach, invigorating the spleen, the effect of invigorating blood circulation, relieving cough and reducing sputum, bronchitis, asthma, neurasthenia are had good auxiliary curative effect.

Embodiment

Below by each embodiment and embodiment and in the same old way come relatively that the present invention will be further described.

Is under the 0.2MPa condition with the 100kg acacia honey at pressure, utilizes ultrafiltration membrance filter, add 30kg deionized water diluted mixture then after, drop into fermentor tank according to the form below prescription again and drop into distiller's yeast and ferment.Leavening temperature is 25 ℃, and the pH value is controlled at 4.

Example formulations:

The cell count of the every milliliter of bacterial classification of distiller's yeast after survey, three kinds of bacterial classifications expand is about 2.5-3.5 is hundred million.

Each embodiment physical and chemical index that ferments is compared as follows:

Alcoholic strength and total reducing sugar data show: CGMCG2.612 helps primary fermentation, and CGMCG-2.516 helps the fermentation in mid-term, and CGMCG2.430 helps later stage fermentation.Total acid content then shows the phenomenon of can not becoming sour of the effect bottom fermentation at above three kinds of bacterial classifications, thereby and acidity is suitable provides the foundation for obtaining desirable mouth feel.Sulfurous gas and lead tolerance prove that then present method is harmless to human body in addition.Can think CGMCG2.612 by the analysis of physical and chemical index, CGMCG2.430, CGMCG2.516 can make honey finish the physical and chemical processes of fermentation all sidedly as a total fermentation system, the mead of making at this individual system bottom fermentation has possessed good mouthfeel, dispel bitter taste, had the long quality guaranteed period.

Following table is Oranoleptic indicator and the bacterial count index of embodiment:

To be the made mead of scheme of Chinese patent 85105518 embodiment 2 records in the same old way.

Total plate count/ml	????3	Less than 50	Less than 50
				????18
	????36				Greater than 50
			Coliform/100ml	????3		Less than 3	Less than 3
????18
	????36	Greater than 3

The nutritive ingredient that reaches acacia honey of embodiment 3,8,9 contrasts see the following form (the μ g/g of unit):

Project	Embodiment 3	Embodiment 8	Embodiment 9	Acacia honey
					Aspartic acid	????53.24	????48.00	????47.80	????54.00
Threonine	????24.31	????23.04	????22.18	????24.95
					Serine	????25.49	????24.30	????22.90	????27.22
L-glutamic acid	????72.12	????69.81	????62.64	????72.90
					Glycine	????31.29	????26.54	????29.61	????33.89
L-Ala	????45.46	????40.15	????40.36	????46.10
					Gelucystine	????19.26	????18.21	????15.61	????22.00
Xie Ansuan	????32.98	????27.94	????28.01	????36.01
					Methionine(Met)	????12.37	????10.98	????12.00	????10.55
Isoleucine	????26.61	????25.10	????24.70	????29.78
					Leucine	????22.13	????18.73	????19.36	????27.51
Phenylalanine	????23.08	????20.64	????20.00	????32.46
					Methionin	????32.66	????30.68	????28.17	????32.70
Histidine	????6.19	????4.96	????4.63	????6.20
					Arginine	????21.74	????16.49	????15.42	????23.32
Proline(Pro)	????73.78	????70.82	????71.24	????58.62
					Total amino acid	????556.70	????542.1	????521.4	????542.40
Wei ShengsuB2	????0.23	????0.23	????0.23	????0.25
					Vitamin B6	????3.70	????3.60	????3.60	????3.70
Iron	????9.18	????9.01	????9.05	????12.11
					Calcium	????27.40	????27.00	????27.30	????29.87
Other trace element	????72.50	????69.73	????64.15	????86.46

The nutritive ingredient and the honey Normal juice of the mead that last table explanation the present invention makes are very nearly the same.

More than two tables also show: used thick or meticulous filter material to filter honey, can the mead nutritive ingredient after making be exerted an influence, and also can exert an influence simultaneously color and luster and fragrance.

Prescription with embodiment 3 in the different ethanol content of processing condition bottom fermentation after 30 days is:

Leavening temperature ℃	The Ph value	Alcoholic strength v/v
			????20	????4	????10.7
????23	????4	????11.4
			????25	????4	????11.8
????25	????3	????11.8
			????28	????4	????11.8

This table explanation is under the normal temperature acidic conditions, and the present invention all can implement preferably, so zymotechnique is also very simple.

Claims (2)

1, a kind of brew method of mead, this method comprises: the water and the honey diluted mixture of interpolation 10～50%, adopt the filtration unit of filtering accuracy between 0.01-0.1 μ m that honey is filtered, it is characterized in that:

With yeast saccharomyces cerevisiae CGMCG2.612, be seeded in after yeast saccharomyces cerevisiae CGMCG2.430, yeast saccharomyces cerevisiae GMCG2.516 amplify to expand in the honey after the filtration and fermented through 25-30 days time, leavening temperature is controlled at 18-28 ℃, and the pH value is controlled at 3-5.

2, the brew method of mead according to claim 1 is characterized in that:

Yeast saccharomyces cerevisiae CGMCG2.612, yeast saccharomyces cerevisiae CGMCG2.430, yeast saccharomyces cerevisiae GMCG2.516 amplifies the method that is inoculated in the honey after the expansion, distiller's yeast was made in the substratum 5-10% access bacterial classification concussion cultivation with wort agar weight under 25-28 ℃ of temperature that is numbered CGMCG13 in 48 hours, and the honey after per 100 kilograms of dilutions inserts the distiller's yeast of 10-40ml.