CN108102832A - A kind of processing method of presetting oenomel - Google Patents
A kind of processing method of presetting oenomel Download PDFInfo
- Publication number
- CN108102832A CN108102832A CN201810000814.3A CN201810000814A CN108102832A CN 108102832 A CN108102832 A CN 108102832A CN 201810000814 A CN201810000814 A CN 201810000814A CN 108102832 A CN108102832 A CN 108102832A
- Authority
- CN
- China
- Prior art keywords
- oenomel
- presetting
- processing method
- minutes
- supernatant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of processing methods of presetting oenomel, it is characterised in that the method by adding nutrients improves alcoholic strength and fermenting speed, and retains the fragrance of honey, does not influence the mouthfeel of hydromel；And the heat treatment method used makes hydromel wine body clear, is conducive to the true qualities of prominent hydromel, enhances consumption.
Description
Technical field
The present invention relates to hydromel manufacture fields, relate generally to a kind of processing method of presetting oenomel.
Background technology
Hydromel occurs as more ancient brewing drinks in many works at home and abroad.Ming Dynasty's Li Shizhen《Herbal guiding principle
Mesh》In discuss hydromel can keep fit and healthy, health and treatment wind examine with the diseases such as wind tinea, and provide the brewing of hydromel
Method.Hydromel can be described as " U.S.'s Lu in day " really.With the development of society, people gradually increase the understanding and demand of hydromel
Add.But the existing fermentation of conventional method honey brewing wine is difficult, fermentation is incomplete, and alcoholic strength is low, and residual sugar is very high, dense sweet mouth
The problems such as significantly limit the development of hydromel.In addition precipitation, muddiness are so that its shelf life is very short.Using egg white, pellet
Ningming glue or konjaku powder carry out lower glue, and lower glue amount is not easy to grasp, lower glue excessively easily causes secondary muddy problem；It utilizes
Glue, membrane filtration are not only of high cost under PVPP can not solve suspension, sedimentation problem very well.Wang little Man etc. exists《A kind of dry type honey
The development of fermented wine》In by the addition of the Nutrious fermented object of experimental study hydromel, solve that honey wine fermentation is difficult and fermentation not
The problem of thorough, and effective clarifying treatment method is found out, provide basis to brew hydromel.
The content of the invention
The present invention improves the clarity of hydromel to promote the development of hydromel, promotes its mouthfeel, Shelf-life,
A kind of processing method of presetting oenomel is provided.
A kind of processing method of presetting oenomel, it is characterised in that be made of the following steps：
1）, the honey of fresh collection preheated 25-30 minutes in 45-50 DEG C of water-bath, rapid filtration under suction homogeneous adds deionized water to reconcile
Pol adds in 10-12% propolis, 5-6% chitosans, 20-25% grape juices, 3-3.5% lentinans, fully mixes to 22-25 ° of Bx
It is even, it sterilizes 30-35 minutes in 60-65 DEG C, is cooled to 25-28 DEG C；
2）, by step 1 gains add in 3-3.5% activation high activity dried yeast nutrient solution, in 20-23 DEG C of primary fermentation 20-23
My god, centrifuge to obtain supernatant；
3）, by step 2 gained supernatant seal, ferment 45-60 days after 15-17 DEG C, centrifuge to obtain supernatant；
4）, step 3 gained supernatant heated 5-6 minutes in 80-85 DEG C of thermostat water bath, in 15-20 DEG C of natural subsidence 48-
50 it is small when, supernatant is suctioned out, mixing add in 3-4 times measure white wine, and aseptic canning, in 120-121 DEG C of high-temperature sterilization 15-
It 20 minutes, is cooled to room temperature.
It is an advantage of the invention that：
Traditional uses yellow wine yeast or Chinese yeast or red yeast rice honey brewing wine, although alcoholic strength can be improved, flavor is poor
Or honey wine taste is not true to type, color relatively depth or covers hydromel true qualities.A kind of presetting oenomel of the present invention adds
Work method, the method by adding nutrients, not only increases alcoholic strength and fermenting speed, and remains the fragrance of honey,
The mouthfeel of hydromel is not influenced.The heat treatment method of use makes hydromel wine body clear.The hydromel of the present invention has mouth
The features such as Ganfeng profit is fine and smooth, appearance clear, and Wen Xiang is elegant and tasteful and naturally net refreshing.It is pure to compensate for shortage appearance in the market
It is limpid, there is the defects of fine flavor and hydromel of shelf life length.
Specific embodiment
It is further illustrated the present invention below by specific embodiment.
Embodiment one
A kind of processing method of presetting oenomel, it is characterised in that be made of the following steps：
1）, the honey of fresh collection preheated 25 minutes in 50 DEG C of water-baths, rapid filtration under suction homogeneous adds deionized water to reconcile pol extremely
22 ° of Bx add in 12% propolis, 5% chitosan, 25% grape juice, 3.5% lentinan, and abundant mixing sterilizes 30 minutes in 65 DEG C,
It is cooled to 25 DEG C；
2）, step 1 gains are added in the high activity dried yeast nutrient solution of 3.5% activation, in 23 DEG C of primary fermentations 20 days, centrifugation point
From supernatant；
3）, by step 2 gained supernatant seal, ferment 50 days after 15 DEG C, centrifuge to obtain supernatant；
4）, step 3 gained supernatant heated 5 minutes in 85 DEG C of thermostat water baths, will be upper when 20 DEG C of natural subsidences 48 are small
Clear liquid suctions out, and mixing adds in 3 times of amount white wines, and aseptic canning, in 121 DEG C of high-temperature sterilizations 15-20 minutes, is cooled to room
Temperature.
Claims (6)
1. a kind of processing method of presetting oenomel, it is characterised in that be made of the following steps：
1）, the honey of fresh collection preheated 25-30 minutes in 45-50 DEG C of water-bath, rapid filtration under suction homogeneous adds deionized water to reconcile
10-12% propolis, 5-6% chitosans, 20-25% grape juices, 3-3.5% lentinans, abundant mixing, in 60-65 are added in after pol
DEG C sterilizing 30-35 minutes, be cooled to 25-28 DEG C；
2）, by step 1 gains add in activation high activity dried yeast nutrient solution, carry out primary fermentation, centrifuge to obtain supernatant；
3）, step 2 gained supernatant sealed, into rear fermentation stage, after centrifuge to obtain supernatant；
4）, step 3 gained supernatant heated 5-6 minutes in 80-85 DEG C of thermostat water bath, then carry out natural subsidence, will
Supernatant suctions out, and mixing adds in 3-4 times and measures white wine, and aseptic canning, cold in 120-121 DEG C of high-temperature sterilization 15-20 minutes
But to room temperature.
A kind of 2. processing method of presetting oenomel according to claim 1, it is characterised in that step 1 sugar degree regulation
For 22-25 ° of Bx.
3. the processing method of a kind of presetting oenomel according to claim 1, it is characterised in that step 2 high activity is done
The access amount of yeast nutrition liquid is 3-3.5%.
A kind of 4. processing method of presetting oenomel according to claim 1, it is characterised in that step 2 primary fermentation mistake
Cheng Wei：In 20-23 DEG C of primary fermentation 20-23 days.
5. the processing method of a kind of presetting oenomel according to claim 1, it is characterised in that fermented after step 3
Cheng Wei：It ferments 45-60 days after 15-17 DEG C.
A kind of 6. processing method of presetting oenomel according to claim 1, it is characterised in that step 4 infall process
For：When 15-20 DEG C of natural subsidence 48-50 is small.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810000814.3A CN108102832A (en) | 2018-01-02 | 2018-01-02 | A kind of processing method of presetting oenomel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810000814.3A CN108102832A (en) | 2018-01-02 | 2018-01-02 | A kind of processing method of presetting oenomel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108102832A true CN108102832A (en) | 2018-06-01 |
Family
ID=62218379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810000814.3A Pending CN108102832A (en) | 2018-01-02 | 2018-01-02 | A kind of processing method of presetting oenomel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108102832A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111349535A (en) * | 2018-12-21 | 2020-06-30 | 攀枝花学院 | Propolis fermented wine and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362996A (en) * | 2008-09-28 | 2009-02-11 | 华中农业大学 | Method for producing honey wine |
| CN103114012A (en) * | 2013-01-09 | 2013-05-22 | 西华大学 | Preparation method for ice pomegranate-grape wine |
| CN103131572A (en) * | 2013-03-20 | 2013-06-05 | 蔡光荣 | Preparation method of honey grape wine |
| CN103463634A (en) * | 2013-09-09 | 2013-12-25 | 镇江万山红遍农业园 | Immunopotentiator and application method thereof |
| CN103666896A (en) * | 2013-12-02 | 2014-03-26 | 孙淑芬 | Honey grape wine and manufacturing process thereof |
| CN104450358A (en) * | 2013-09-23 | 2015-03-25 | 陈汉荣 | Preparation method of honey grape wine |
-
2018
- 2018-01-02 CN CN201810000814.3A patent/CN108102832A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362996A (en) * | 2008-09-28 | 2009-02-11 | 华中农业大学 | Method for producing honey wine |
| CN103114012A (en) * | 2013-01-09 | 2013-05-22 | 西华大学 | Preparation method for ice pomegranate-grape wine |
| CN103131572A (en) * | 2013-03-20 | 2013-06-05 | 蔡光荣 | Preparation method of honey grape wine |
| CN103463634A (en) * | 2013-09-09 | 2013-12-25 | 镇江万山红遍农业园 | Immunopotentiator and application method thereof |
| CN104450358A (en) * | 2013-09-23 | 2015-03-25 | 陈汉荣 | Preparation method of honey grape wine |
| CN103666896A (en) * | 2013-12-02 | 2014-03-26 | 孙淑芬 | Honey grape wine and manufacturing process thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111349535A (en) * | 2018-12-21 | 2020-06-30 | 攀枝花学院 | Propolis fermented wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103907987B (en) | A kind of multi-cultur es mixing is continuously fermented and is prepared the method for Haw Apple Vinegar Drink | |
| CN104621651B (en) | A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage | |
| CN103275849A (en) | Raspberry compound health preserving wine and production process thereof | |
| CN107057984B (en) | Preparation method of mulberry wine rich in mulberry polysaccharide | |
| CN101603000B (en) | Method for preparing gamma-aminobutyric acid enriched vinegar | |
| CN103436404B (en) | Low-alcohol schisandra chinensis health care liquor and preparation method thereof | |
| CN106190691A (en) | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine | |
| CN104328022A (en) | Peracid hawthorn vinegar as well as plant drink containing hawthorn vinegar and preparation method of peracid hawthorn vinegar | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN105614639A (en) | Persimmon vinegar beverage processing method | |
| CN103484285A (en) | Rose fragrance low alcohol sweet white grape wine and its brewing process | |
| CN104694344A (en) | Mulberry wine preparing method | |
| CN105018301A (en) | Preparation method of low-alcohol persimmon liquor | |
| CN108531328B (en) | Compound strain fermented low-alcohol aroma-enhanced honey wine and preparation method thereof | |
| CN106085711A (en) | A kind of fermented type dark green tea wine and preparation method thereof | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN105211990A (en) | A kind of black fruit lyceum fruit vinegar soda and preparation method thereof | |
| CN108102832A (en) | A kind of processing method of presetting oenomel | |
| CN104164351B (en) | A kind of liquid fermentation dividing method of apple vinegar | |
| CN103642783B (en) | Edible carrier immobilized yeast and preparation method and application thereof | |
| CN112522051B (en) | Medlar fruit wine and production process thereof | |
| CN102181334A (en) | Onion beard grape wine and preparation process thereof | |
| CN106434184B (en) | A kind of processing method of high-quality Spirit | |
| CN108497229A (en) | A kind of health care mulberry vinegar beverage | |
| CN103468470A (en) | Preparation method for jun date and honey wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180601 |