CN107083301A - A kind of hydromel of pure fermented honey - Google Patents
A kind of hydromel of pure fermented honey Download PDFInfo
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- CN107083301A CN107083301A CN201710502110.1A CN201710502110A CN107083301A CN 107083301 A CN107083301 A CN 107083301A CN 201710502110 A CN201710502110 A CN 201710502110A CN 107083301 A CN107083301 A CN 107083301A
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- 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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of hydromel of pure fermented honey, the pure honey raw material pretreatments of S1 select near colorless or micro- yellowish leukorrhea are pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five times of warm waters are sufficiently stirred for, and obtain diluting honey；S2 is heated to 68 DEG C by honey is diluted, and maintains under the temperature conditionss, 1 hour of continuous heating, and is stirred continuously, and cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；S3 is by dry ferment and water in mass ratio 1:15~20 are mixed to get yeast water, and yeast water is placed on into the insulating box that temperature is 30 DEG C, 45min is activated, obtains activated yeast；Honeydew, activated yeast are put into temperature to be fermented 30~45 days under the conditions of 10~15 DEG C by S4, are entered line density, pol during fermentation daily and are determined, obtain fermented wine；Fermented wine is being carried out ageing by S5, and the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；Wine after ageing is screen filtrations more than 20 mesh by screen pack by S6, is then filtered again with diatomite, is obtained hydromel.
Description
Technical field
The present invention relates to the technical field brewageed, specifically, refer to a kind of hydromel of pure fermented honey.
Background technology
Honey is a kind of complicated sugar saturated solution, and main component is glucose and fructose, simultaneously containing relatively abundanter
Enzyme, protein and mineral element etc., with very high nutritive value and health value, recorded according to medical science：" honey has tune spleen
Moistening lung, laxation analgesic, bowl spares excessive gas, the function of cough-relieving removing toxic substances ".Honey is used as a kind of nutritious natural green food and doctor
Health products are treated, all there is wide market in international and national.
Hydromel is diluted with water in one kind of wine, honey, is generated alcohol by fermentation and is made, containing high in honey
Sugar, high osmotic pressure makes microorganism be difficult to breed.
After honey is diluted with water, the concentration of sugar declines, and saccharomycete can be bred under suitable osmotic pressure, starts hair
Ferment, even if simply following dilution honey, can also make to fall into unartificial yeast breeding hair in a dormant state in honey in air
Ferment, but the chance of failure can be reduced by manually adding saccharomycete.
It is therefore desirable to design a kind of technical scheme for rationally preparing hydromel.
The content of the invention
The present invention provides a kind of hydromel of pure fermented honey, for solving to exist in the prior art：Prepare hydromel work
The technical problems such as skill complexity.
In order to solve the above-mentioned technical problem, reach in the simple beneficial effect of preparation technology, the present invention passes through following technology
Scheme is realized：
S1：Pure honey raw material pretreatment, selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey,
Plus five times of warm waters are sufficiently stirred for, obtain diluting honey；
S2：Dilution honey is heated to 68 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:15~20 are mixed to get yeast water, and it is 30 that yeast water is placed on into temperature
DEG C insulating box, activate 45min, obtain activated yeast；
S4：Honeydew, activated yeast are put into temperature to be fermented 30~45 days under the conditions of 10~15 DEG C, entered daily during fermentation
Line density, pol are determined, and obtain fermented wine；
S5：Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6~12 months；
S6：It is screen filtrations more than 20 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Hydromel；
S7：It is filling, hydromel is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Hydromel.
In order to preferably realize the present invention, further, step S6 is obtained into hydromel into purification, distillation in destilling tower
Time is 6 hours.
In order to preferably realize the present invention, further, the pure honey in the step S1 is rape honey, honey of lychee flowers, sand
One kind in stove honey, acacia honey, Herba Stachydis honey.
In order to preferably realize the present invention, further, the step S3 is by dry ferment and water in mass ratio 1:18 mixing
Yeast water is obtained, yeast water is placed on the insulating box that temperature is 30 DEG C, 45min is activated, obtains activated yeast.
In order to preferably realize the present invention, further, it is 12 that honeydew, activated yeast are put into temperature in the step S4
Fermented 40 days under the conditions of DEG C, enter line density, pol during fermentation daily and determine, obtain fermented wine.
In order to preferably realize the present invention, further, fermented wine is being subjected to ageing, the temperature of ageing in the step S5
Degree control is 18 DEG C, and the time of ageing is 10 months.
The present invention compared with prior art, with advantages below and beneficial effect：
The honey sparkling wine obtained using preparation technology of the present invention, preferably, it is homogeneous to show as wine body for color and luster, form, clarification
Transparent, fragrance and fragrance are pure, in good taste, and market efficiency is good.
Embodiment
The present invention is described in further detail with reference to embodiment, but the implementation of the present invention is not limited to this.
Embodiment 1：
S1：Pure honey raw material pretreatment, selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey,
Plus five times of warm waters are sufficiently stirred for, obtain diluting honey；
S2：Dilution honey is heated to 68 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:15 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
Insulating box, activates 45min, obtains activated yeast；
S4：Honeydew, activated yeast are put into temperature to ferment 30 days under the conditions of 10 DEG C, enter daily during fermentation line density,
Pol is determined, and obtains fermented wine；
S5：Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S6：It is screen filtrations more than 20 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Hydromel, obtains hydromel into purification in destilling tower, the distillation time is 6 hours；
S7：It is filling, hydromel is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Hydromel 1.
Embodiment 2：
S1：Pure honey raw material pretreatment, selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey,
Plus five times of warm waters are sufficiently stirred for, obtain diluting honey；
S2：Dilution honey is heated to 68 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:20 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
Insulating box, activates 45min, obtains activated yeast；
S4：Honeydew, activated yeast are put into temperature to ferment 45 days under the conditions of 15 DEG C, enter daily during fermentation line density,
Pol is determined, and obtains fermented wine；
S5：Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 12 months；
S6：It is screen filtrations more than 20 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Hydromel, obtains hydromel into purification in destilling tower, the distillation time is 6 hours；
S7：It is filling, hydromel is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Hydromel 2.
Embodiment 3：
S1：Pure honey raw material pretreatment, selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey,
Plus five times of warm waters are sufficiently stirred for, obtain diluting honey；
S2：Dilution honey is heated to 68 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:18 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
Insulating box, activates 45min, obtains activated yeast；
S4：Honeydew, activated yeast are put into temperature to ferment 40 days under the conditions of 12 DEG C, enter daily during fermentation line density,
Pol is determined, and obtains fermented wine；
S5：Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 10 months；
S6：It is screen filtrations more than 20 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Hydromel, obtains hydromel into purification in destilling tower, the distillation time is 6 hours；
S7：It is filling, hydromel is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Hydromel 3.
Comparative example 1：
S1：Pure honey raw material pretreatment, selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey,
Plus five times of warm waters are sufficiently stirred for, obtain diluting honey；
S2：Dilution honey is heated to 68 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:10 obtain yeast water, and yeast water is placed on into the constant temperature that temperature is 30 DEG C
Case, activates 45min, obtains activated yeast；
S4：Enter line density, pol daily during honeydew, activated yeast are put into temperature for the fermentation of fermentation 27 under the conditions of 8 to survey
It is fixed, obtain fermented wine；
S5：Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S6：It is screen filtrations more than 20 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Hydromel；
S7：It is filling, hydromel is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Hydromel.
Comparative example 2
S1：Pure honey raw material pretreatment, selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey,
Plus five times of warm waters are sufficiently stirred for, obtain diluting honey；
S2：Dilution honey is heated to 68 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:23 obtain yeast water, and yeast water is placed on into the constant temperature that temperature is 30 DEG C
Case, activates 45min, obtains activated yeast；
S4：Enter line density, pol daily during honeydew, activated yeast are put into temperature for the fermentation of fermentation 50 under 20 to survey
It is fixed, obtain fermented wine；
S5：Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S6：It is screen filtrations more than 20 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Hydromel；
S7：It is filling, hydromel is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Hydromel.
Contrast groups 3
S1：Pure honey raw material pretreatment, selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey,
Plus five times of warm waters are sufficiently stirred for, obtain diluting honey；
S2：Dilution honey is heated to 68 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is constantly stirred
Mix, cooling is naturally cooling to normal temperature, and filters, and obtains honeydew；
S3：By dry ferment and water in mass ratio 1:25 obtain yeast water, and yeast water is placed on into the constant temperature that temperature is 30 DEG C
Case, activates 45min, obtains activated yeast；
S4：Enter line density, pol daily during honeydew, activated yeast are put into temperature for the fermentation of fermentation 60 under the conditions of 7 to survey
It is fixed, obtain fermented wine；
S5：Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6 months；
S6：It is screen filtrations more than 20 mesh that wine after ageing is passed through into screen pack, is then filtered, obtained with diatomite again
Hydromel；
S7：It is filling, hydromel is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, are made
Hydromel.
Experimental example
Experimental subjects, chooses 100 people, wherein man 50, and woman is individual, and grade's stage is 20 years old~30 years old, 30 respectively
Year~40 years old, 40~50 years old, 50~60 years old, 60~70 years old, average 5 groups, every group had men and women in 20, every group to be respectively 10；
Sensory evaluation standard；
Wherein：Form and color：Wine body uniformity, clarification is no muddy and be precipitated as 4~5 points, and wine body is homogeneous, slightly
Loss of gloss is 3~4, wine constitution ground heterogeneity, living muddy, precipitation, discoloration 2~3 occur；
The fragrance and fragrance of wine, it is strong and brisk in taste, it is pure elegant, there is wine flavour 4~5, fragrance is not obvious, it is single or less
Coordinate as 3~4, fragrance is not pure, uncoordinated, or an unusually sweet smell 2~3 occurs；
The mouthfeel of wine：Smooth, mouthfeel coordinates soft, and it is 4~5 that local flavor, which is protruded, and mouthfeel is thin, is not enough coordinated, vinosity
Overweight or less than 3~4, mouthfeel is boring, there is peculiar smell, and uncoordinated, poor taste is not pleased for 2~3；
Table 1；
| Project | Form and color | Fragrance and fragrance | Mouthfeel |
| Implementation group 1 | 4.5 | 4.7 | 4.9 |
| Implementation group 2 | 4.7 | 4.8 | 4.8 |
| Implementation group 3 | 4.9 | 4.9 | 4.9 |
| Contrast groups 1 | 2.1 | 2.2 | 2.5 |
| Contrast groups 1 | 3.5 | 2.1 | 2.8 |
| Contrast groups 3 | 2.6 | 2.0 | 2.1 |
From the data in table 1, it can be seen that the form and color of experimental group, fragrance and fragrance, mouthfeel are higher all than contrast groups, as a result table
It is bright, the honey sparkling wine prepared using the method that provides of the present invention it is better.
Although an embodiment of the present invention has been shown and described, it will be understood by those skilled in the art that being：
A variety of change, modification, replacement and modification, the present invention can be carried out to these embodiments by not departing under the principle and objective of the present invention
Scope limited by claim and its equivalent.
Claims (6)
1. a kind of hydromel of pure fermented honey, it is characterised in that：
S1：Pure honey raw material pretreatment, selects near colorless or micro- yellowish leukorrhea is pale yellow, aroma of pure, the fragrant elegant honey of honey, plus five
Times warm water is sufficiently stirred for, and obtains diluting honey；
S2：Dilution honey is heated to 68 DEG C, and maintained under the temperature conditionss, 1 hour of continuous heating, and is stirred continuously, it is cold
But normal temperature is naturally cooling to, and is filtered, honeydew is obtained；
S3：By dry ferment and water in mass ratio 1:15~20 are mixed to get yeast water, and it is 30 DEG C that yeast water is placed on into temperature
Insulating box, activates 45min, obtains activated yeast；
S4：Honeydew, activated yeast are put into temperature to be fermented 30~45 days under the conditions of 10~15 DEG C, carried out daily during fermentation close
Degree, pol are determined, and obtain fermented wine；
S5：Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 6~12 months；
S6：It is screen filtrations more than 20 mesh that wine after ageing is passed through into screen pack, is then filtered again with diatomite, obtains honey
Wine；
S7：It is filling, hydromel is poured into bottle with low vacuum filling machine, with cork closure, 55 DEG C are sterilized 60 minutes, and honey is made
Wine.
2. the hydromel of pure fermented honey according to claim 1, it is characterised in that：Step S6 is obtained into hydromel to enter
Purified in destilling tower, the distillation time is 6 hours.
3. the hydromel of pure fermented honey according to claim 1, it is characterised in that：Pure honey in the step S1 is
One kind in rape honey, honey of lychee flowers, husky stove honey, acacia honey, Herba Stachydis honey.
4. the hydromel of pure fermented honey according to claim 1, it is characterised in that：The step S3 is by dry ferment and water
In mass ratio 1:18 are mixed to get yeast water, and yeast water is placed on into the insulating box that temperature is 30 DEG C, 45min is activated, is lived
Change yeast.
5. the hydromel of pure fermented honey according to claim 1, it is characterised in that：By honeydew, work in the step S4
Change yeast and be put into temperature to be fermented 40 days under the conditions of 12 DEG C, enter line density, pol during fermentation daily and determine, obtain fermented wine.
6. the hydromel of the pure fermented honey according to any one of Claims 1 to 5, it is characterised in that：In the step S5
Fermented wine is being subjected to ageing, the temperature control of ageing is 18 DEG C, and the time of ageing is 10 months.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109486617A (en) * | 2019-01-18 | 2019-03-19 | 广州市谭山蜂业有限公司 | The brewing method of hydromel |
| CN109735408A (en) * | 2019-03-12 | 2019-05-10 | 青海省轻工业研究所有限责任公司 | A kind of cereal mulse and preparation method thereof |
| CN110499229A (en) * | 2019-10-09 | 2019-11-26 | 辽宁毕方酒业科技有限公司 | A kind of preparation method of honey Spirit |
| CN110591864A (en) * | 2019-09-17 | 2019-12-20 | 黄金国 | Method for brewing honey wine |
| CN111748482A (en) * | 2020-08-05 | 2020-10-09 | 安徽泓顺源生物科技有限公司 | Extraction process of active bacteria for wine cultivated by honey |
| CN113249179A (en) * | 2021-04-26 | 2021-08-13 | 洛阳蜂乐园食品有限公司 | Brewing method of natural honey wine |
| CN113355195A (en) * | 2021-06-18 | 2021-09-07 | 兴山县元亨蜂业农民专业合作社联社 | Honey wine, preparation method thereof and distilled wine |
| CN113528278A (en) * | 2020-04-22 | 2021-10-22 | 谢满恩 | Method for brewing health Chinese bee and lily honey wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109486617A (en) * | 2019-01-18 | 2019-03-19 | 广州市谭山蜂业有限公司 | The brewing method of hydromel |
| CN109735408A (en) * | 2019-03-12 | 2019-05-10 | 青海省轻工业研究所有限责任公司 | A kind of cereal mulse and preparation method thereof |
| CN110591864A (en) * | 2019-09-17 | 2019-12-20 | 黄金国 | Method for brewing honey wine |
| CN110499229A (en) * | 2019-10-09 | 2019-11-26 | 辽宁毕方酒业科技有限公司 | A kind of preparation method of honey Spirit |
| CN113528278A (en) * | 2020-04-22 | 2021-10-22 | 谢满恩 | Method for brewing health Chinese bee and lily honey wine |
| CN111748482A (en) * | 2020-08-05 | 2020-10-09 | 安徽泓顺源生物科技有限公司 | Extraction process of active bacteria for wine cultivated by honey |
| CN113249179A (en) * | 2021-04-26 | 2021-08-13 | 洛阳蜂乐园食品有限公司 | Brewing method of natural honey wine |
| CN113355195A (en) * | 2021-06-18 | 2021-09-07 | 兴山县元亨蜂业农民专业合作社联社 | Honey wine, preparation method thereof and distilled wine |
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Application publication date: 20170822 |