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A kind of honey wine and preparation method thereof

A technology for mead and honey, which is applied in the field of winemaking, can solve the problems of low alcohol content and lack of mellow taste, and achieves the effects of simple operation, improved nutrition and health care value, and low energy consumption.

Active Publication Date: 2016-04-13
青川县唐家河野生资源开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of mead has a low alcohol content and lacks the mellow taste of wine

Method used

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  • A kind of honey wine and preparation method thereof

Examples

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Effect test

preparation example Construction

[0025] One aspect of the present invention provides a method for preparing honey wine. The preparation method overcomes the defects of the known methods, uses fragrant white wine as the wine base, prepares it with honey, and then adds yeast to carry out sealing and fermentation.

[0026] figure 1 A schematic flow chart of the preparation method is shown. Such as figure 1 Shown, this preparation method comprises the steps:

[0027] Alcoholic base dilution step S1100 : mix the Fen-flavor liquor and water at a ratio of 25%-40%:60%-75%, to obtain a diluted alcoholic base.

[0028] Mixing step S1200: adding honey and yeast to the diluted wine base, and mixing evenly to obtain a mixture; wherein, based on 1000 g of the diluted wine base, the amount of honey added is 40-100 g, and the amount of yeast added is 0.01 -0.06g;

[0029] Primary fermentation step S1300: aerobically fermenting the mixture at room temperature for 5-10 days;

[0030] Secondary fermentation step S1400: ana...

Embodiment 1

[0037] Take 250g of Fen-flavor liquor as the wine base, mix with 750g of water to obtain the diluted wine base. Add 40g of honey and 0.02g of yeast to the diluted wine base, and mix evenly to obtain a mixture. The mixture was fermented aerobically at room temperature for 7 days to complete the first fermentation. Finally, anaerobic fermentation was carried out at normal temperature for 50 days to obtain the mead finished product.

Embodiment 2

[0039] In this example, mead was prepared in the same manner as in Example 1, except that the amount of honey added was 60 g, the aerobic fermentation time was 10 days, and the anaerobic fermentation time was 70 days.

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Abstract

The invention discloses a brewing method of honey wine. The brewing method comprises the following steps: diluting a wine base, namely, mixing fen-flavor wine with water in a ratio of (25-40%):(60-75%) to obtain a diluted wine base; mixing, namely, adding honey and yeast into the diluted wine base, and uniformly mixing to obtain a mixture; fermenting for a first time, namely, performing aerobic fermentation on the mixture for 5-10 days at the normal temperature; fermenting for a second time, namely, performing anaerobic fermentation on the mixture for 50-100 days at the normal temperature after the first fermentation is completed, wherein the addition amount of honey is 40-100g and the addition amount of yeast is 0.01-0.06g based on 1000g of the diluted wine base. The honey wine brewed by using the honey wine brewing method disclosed by the invention maintains the nutrient components of the raw material, namely, the honey, increases the contents of amino acids and vitamins, greatly improves the nutrition and healthcare values, also has the fragrant and mellow taste of wine, and is gentle, mild and humid in taste.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a honey wine and a preparation method thereof. Background technique [0002] Existing mead production method is roughly divided into following three kinds: [0003] The first type is blended wine, and there are three types of blended wine. One is to use honey wine as the wine base and add some edible substances, spices or Chinese herbal medicines to make drinking wine; the other is to use honey as raw material and add edible substances. (mostly vegetables and fruits), spices or Chinese herbal medicines are mixed and fermented to produce mixed alcoholic beverages; the third is honey wine that is made from honey without fermentation and blended with edible alcohol. The alcohol content and sugar content of the prepared wine are arbitrary, and can be produced either high or low. [0004] The second type is fermented distilled wine, which is a medium-to-high-alcohol drink made f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 鲜方海张安全
Owner 青川县唐家河野生资源开发有限责任公司
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