CN113355195A - Honey wine, preparation method thereof and distilled wine - Google Patents
Honey wine, preparation method thereof and distilled wine Download PDFInfo
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- CN113355195A CN113355195A CN202110678471.8A CN202110678471A CN113355195A CN 113355195 A CN113355195 A CN 113355195A CN 202110678471 A CN202110678471 A CN 202110678471A CN 113355195 A CN113355195 A CN 113355195A
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- 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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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention provides a mead, a preparation method thereof and distilled liquor, wherein the preparation method of the mead comprises the following steps: s1, mixing the soil honey and the spring water according to the mass ratio of 1:3, and then sterilizing at 68-70 ℃ for at least 30min by adopting a pasteurization method to obtain the honey water, or sterilizing the spring water at 68-70 ℃ for at least 30min by adopting the pasteurization method, and then mixing the spring water and the soil honey according to the mass ratio of 1:3 to obtain the honey water; s2, cooling the honey water to 30-35 ℃, adding 0.1% of distiller' S yeast, uniformly stirring, and sealing in a porcelain jar; s3, fermenting for 3 days at 35 ℃ in the initial stage, and then transferring to a natural cave for constant-temperature fermentation for at least 2 months; s4, filtering the fermented materials, removing residues, ageing for at least 6 months, and taking supernatant fluid to obtain the honey wine. The honey wine prepared by the invention has aromatic smell, unique taste and fragrance of the honey wine, fragrant, sweet and mellow taste and soft taste.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to honey wine, a preparation method thereof and distilled wine.
Background
The honey wine technology has a long history at home and abroad, and with the social progress, the requirements of people on wine products are higher and higher, and the development of the honey wine technology is promoted. The traditional honey compound wine cannot meet the requirements of modern people, and the development trend of the traditional honey compound wine is gradually shifted from the compound wine to the fermented wine.
At present, many manufacturers and scientific research institutions in China strive to develop fermented honey wine, and although the honey wine industry is well developed and the brewing process is further improved, the problem of unstable quality of honey wine in the market still exists. The honey wine in the current market is mainly classified into three types: pure honey fermented wine, pure honey fermented distilled wine and honey blended wine. The pure honey fermented wine is divided into single honey fermented wine and mixed honey fermented wine. The mixed honey fermented wine is brewed by taking two or more than two kinds of honey as raw materials according to a proper proportion. The pure honey fermented distilled liquor takes honey as a raw material, and is prepared into middle and high-alcohol-degree liquor through liquid distillation after dilution and fermentation, wherein the alcoholic strength is 18-55%. The honey wine is prepared by directly blending honey as a raw material with edible alcohol without fermentation, and has high randomness or high or low alcohol content and sugar content. The honey compound wine occupies most of the market at present, and in order to reduce cost, a small amount of honey is added with a sweetener, honey essence and the like to adjust sweetness, so that the honey compound wine is not good enough. At present, the honey wine in the market is unsmooth, cannot meet the requirements of consumers, and a high-quality honey wine with health preserving value is urgently needed.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides honey wine, a preparation method thereof and distilled liquor.
The technical problem of the invention is solved by the following technical scheme:
a preparation method of honey wine comprises the following steps: s1, mixing the soil honey and the spring water according to the mass ratio of 1:3, and then sterilizing at 68-70 ℃ for at least 30min by adopting a pasteurization method to obtain the honey water, or sterilizing the spring water at 68-70 ℃ for at least 30min by adopting the pasteurization method, and then mixing the spring water and the soil honey according to the mass ratio of 1:3 to obtain the honey water; s2, cooling the honey water to 30-35 ℃, adding distiller 'S yeast into the honey water at the temperature of 30-35 ℃, uniformly stirring, and sealing in a porcelain jar, wherein the mass of the distiller' S yeast is 0.1% of the mass of the honey water; s3, performing initial fermentation on the porcelain pot in the step S2 at 35 ℃ for 3 days, transferring the porcelain pot into a natural cave, performing constant-temperature fermentation for at least 2 months, wherein the temperature in the natural cave is kept at 20 +/-5 ℃ throughout the year, and the humidity is controlled at 60-80%; s4, filtering the material fermented in the step S3 to remove residues, ageing for at least 6 months, and taking supernatant to obtain the honey wine.
Preferably, before adding the distiller' S yeast in step S2, pretreated glutinous rice is further added to the honey water, and the honey accounts for 5% of the mass of the pretreated glutinous rice.
Preferably, the pretreated glutinous rice is obtained by the steps of: cleaning glutinous rice, steaming until each rice is well done, draining, and cooling to 35 deg.C.
Preferably, the mountain spring water is mountain spring water from a national natural conservation area.
Preferably, the native honey is honey produced by Chinese bees at 31 degrees north latitude.
Preferably, the distiller's yeast is a Xiaoqu.
A Mel wine is prepared by the above preparation method, and its alcohol content is 10-18 degree.
A distilled liquor is prepared by distilling the honey wine, and has an alcohol content of at least 38 degrees.
Preferably, the alcohol degree of the distilled liquor is 38-45 degrees.
The beneficial effects of the invention include:
in the preparation method, the honey and the spring water are used as raw materials, the honey and the spring water are mixed according to a specific proportion, initial fermentation is firstly carried out, and then constant-temperature fermentation is carried out in a natural cave, and the honey wine prepared by the process is a nutrient wine with a certain health care effect on a human body. The honey used in the invention is rich in various pollens in mountains all the year round, has more nutrient components, and brewed wine is also rich in honey fragrance, and is better in taste and rich in nutrition by adding spring water and natural holes, thus meeting the drinking requirements of modern people. The honey wine has the characteristics of white spirit and health care efficacy, and functionally belongs to one of health care wine. With the enhancement of consumption concept and health consciousness of people, the wine with health care effect is more and more valued by the contemporary people, and the market share occupied by the wine is gradually increased. The method for developing the honey wine can promote the development of the health wine industry, provides a new idea for the wine brewing industry, is favorable for promoting the wine brewing industry to get rid of the constraint of the large class of white spirit, and develops healthily towards the direction of functional white spirit. The honey wine has the health care effect, meets the consumption concept of modern people on health preservation, and has a wide market prospect and application prospect.
Detailed Description
The present invention will be further described with reference to preferred embodiments. It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.
The specific embodiment of the invention provides a preparation method of honey wine, which comprises the following steps: s1, mixing the soil honey and the spring water according to the mass ratio of 1:3, and then sterilizing at 68-70 ℃ for at least 30min by adopting a pasteurization method to obtain the honey water, or sterilizing the spring water at 68-70 ℃ for at least 30min by adopting the pasteurization method, and then mixing the spring water and the soil honey according to the mass ratio of 1:3 to obtain the honey water; s2, cooling the honey water to 30-35 ℃, adding distiller 'S yeast into the honey water at the temperature of 30-35 ℃, uniformly stirring, and sealing in a porcelain jar, wherein the mass of the distiller' S yeast is 0.1% of the mass of the honey water; s3, performing initial fermentation on the porcelain pot in the step S2 at 35 ℃ for 3 days, transferring the porcelain pot into a natural cave, performing constant-temperature fermentation for at least 2 months, wherein the temperature in the natural cave is kept at 20 +/-5 ℃ throughout the year, and the humidity is controlled at 60-80%; s4, filtering the material fermented in the step S3 to remove residues, ageing for at least 6 months, and taking supernatant to obtain the honey wine.
The invention controls the quality from the source (namely the raw material) and the brewing process, adopts the local honey and the mountain spring water as the fermentation raw materials, and utilizes the unique cavern to carry out cellaring fermentation, the brewed honey wine has good quality, the wine brewed by the local honey, the mountain spring water and the cavern cellaring method has light yellow and transparent wine body (light amber), has compound aromas such as honey aroma, flower aroma, wine aroma of ethyl acetate and the like, is mellow and mild, and has unique flavor. Specifically, the method comprises the following steps:
(1) in the above technical solution, the native honey is honey produced by Chinese bees, preferably native honey with Baume degree of above 40, and is natural high-quality honey, more preferably honey produced by Chinese bees from Nanyang town of Xingshan county of the applicant. Specifically, in the south-yang town of Xingshan county of Shennong door, compared with the Shennongjia, mountain adults are rare and have more karst caves, mountain spring water is clear and sweet, forest parks of Longmen river and natural protection areas of Wanchao mountains exist in the town, the honey source is high in quality, and the quality of the honey is superior, so that better conditions are provided for brewing the honey wine. The honey is a local unique all-flower honey, the honey is usually harvested once a year, Chinese bees collect various flowers in four seasons in a mountain and are brewed, the Baume degree is more than 40, and the honey is natural high-quality honey; the ingredients of the honey (also called multi-flower honey) are complex, the nutrition of the brewed wine is comprehensive, and the fragrance of flowers of the wine is richer than that of the wine brewed by taking a single honey source as a raw material.
(2) The mountain spring water adopted by the application is preferably mountain spring water from a national-level natural conservation area, more preferably a Wan dynasty mountain natural conservation area, the water is converged into the Yangtze river through a Yangxi river and is part of a branch of the Yangtze river, the Wan dynasty mountain natural conservation area is beautiful in environment and free of pollution, so that the water quality is good, the mineral substance and the trace element are rich, the wine can be directly drunk, and the wine brewed from the water is deeply favored by local people.
(3) A plurality of natural karst caves are formed in the karst landform, the karst caves are warm in winter and cool in summer, the temperature is kept at 20 +/-5 ℃ throughout the year, the humidity is relatively stable, and a suitable environment is provided for fermentation and storage. The cavern is formed naturally, can breed a plurality of microorganisms, and is relatively stable in temperature and humidity, so that a unique small environment is formed, and the influence on brewing is certain, for example, the microorganisms in the cavern can interact with the microorganisms in the distiller's yeast and the biological enzymes in the honey to be partially eliminated and complemented, on one hand, a new microorganism community can be formed, on the other hand, a plurality of microorganisms can breed and metabolize, besides ethanol and water are produced, a plurality of byproducts can also be produced, and the flavor substances consisting of the microorganisms and the byproducts produced by fermentation form the unique taste of the wine. For the natural cave suitable for the fermentation of the application, the temperature is kept at 20 +/-5 ℃ throughout the year, the humidity is controlled at 60-80% (if the temperature is lower than 60%, appropriate humidification is preferably performed, if the humidity is higher than 80%, appropriate dehumidification is preferably performed to keep the humidity of the fermentation environment at 60-80%), the natural cave has a unique microbial environment, except that personnel enter the natural cave and need to operate, the natural cave is kept in a dark state (of course, if light is used instead of sunlight irradiation, the fermentation is not influenced), and natural ventilation is performed by using a cave opening in the natural cave to ensure the oxygen supply in the cave. In the technical scheme of the application, fermentation is preferably carried out in a natural cave in the town of south Yang of Xingshan county where the applicant is located.
In a preferred embodiment, before adding the distiller' S yeast in step S2, pre-treated glutinous rice is further added to the honey water, and the honey accounts for 5% of the mass of the pre-treated glutinous rice.
In a preferred embodiment, the pretreated glutinous rice is obtained by the steps of: cleaning glutinous rice, steaming until each rice is well done, draining, and cooling to 35 deg.C. Wherein, the 'fully cooked' means that after the sticky rice is steamed, cooled to 35 ℃ and drained, each sticky rice has no adhesion and has clear grains. Adding pretreated glutinous rice of 35 deg.C into honey water of 30-35 deg.C in step S2 to ensure that the temperature of the whole material is not lower than 30 deg.C after adding distiller' S yeast.
In a preferred embodiment, the native honey is honey produced by Chinese bees at 31 degrees north latitude, especially from Chinese bees in the town of Nanyang in Xingshan county of the applicant.
In a preferred embodiment, the distiller's yeast is Xiaoqu, and is prepared from glutinous rice and/or polished round-grained rice, and then polygonum leaves and/or hops and the like.
The specific implementation mode of the invention also provides the honey wine which is prepared by the preparation method and has the alcohol degree of 10-18 degrees.
The specific implementation mode of the invention also provides distilled liquor which is obtained by distilling the honey wine, and the alcohol content of the distilled liquor is at least 38 degrees. More preferably, the alcohol content of the distilled liquor is 38-45 degrees.
The invention is further illustrated by the following more specific examples.
Example 1
A preparation method of honey wine comprises the following steps:
s1, mixing the native honey and spring water (spring water from a Wandynasty mountain protection area) according to the mass ratio of 1:3, and sterilizing for 30min at 70 ℃ by adopting a pasteurization method to obtain the honey water;
s2, cooling honey water to 35 ℃, adding distiller ' S yeast into the honey water at 35 ℃, wherein the addition amount of the distiller ' S yeast is 0.1% of the mass of the honey water (for example, 0.1 jin of distiller ' S yeast is added into 100 jin of honey water), stirring uniformly, and sealing in a porcelain jar;
s3, carrying out initial fermentation on the porcelain pot in the step S2 at 35 ℃ for 3 days (the initial fermentation can be carried out in a factory), transferring the porcelain pot into a natural cave, carrying out constant-temperature fermentation for at least 2 months, keeping the temperature in the natural cave at 20 +/-5 ℃ throughout the year, keeping the humidity of the fermentation environment at 60-80%, and keeping out of the sun and ventilating to facilitate the storage and aging of wine.
S4, filtering the material fermented in the step S3 to remove residues, ageing for at least 6 months, taking supernatant to obtain the honey wine, and canning the obtained honey wine.
Wherein the native Mel refers to Mel produced by Apis cerana Fabricius (Apis cerana) at 31 degrees north latitude. The porcelain pot is made of natural clay in nature, contains elements such as iron, copper, manganese, calcium and the like, has long aging period, is beneficial to aging of white spirit and is beneficial to health.
The alcohol content of the honey wine prepared by the embodiment is 15 degrees, the wine is light amber, the wine body is glittering and translucent, the smell is fragrant, the taste and the fragrance which are special for the honey wine are provided, the taste is fragrant, sweet and mellow, and the taste is soft.
Example 2
A preparation method of honey wine comprises the following steps:
s1, mixing the honey and spring water (spring water from a Wandynasty mountain protection area) according to the mass ratio of 1:3, sterilizing for 30min at 70 ℃ by pasteurization, and cooling to 35 ℃ to obtain the honey water; adding the pretreated glutinous rice into the honey water, adding distiller's yeast, stirring uniformly, and sealing in a porcelain jar; wherein the addition amount of distiller's yeast is 0.1% of the mass of honey water, and the native honey accounts for 5% of the mass of the pretreated glutinous rice (for example, 5 jin of native honey is added to 100 jin of pretreated glutinous rice); the pretreated glutinous rice is obtained by the following steps: cleaning glutinous rice, steaming until each rice is well done, draining, and cooling to 35 deg.C. Adding pretreated glutinous rice of 35 deg.C into honey water of 35 deg.C, and adding distiller's yeast.
S2, carrying out initial fermentation on the porcelain pot in the step S1 at 35 ℃ for 3 days (the initial fermentation can be carried out in a factory), transferring the porcelain pot into a natural cave, carrying out constant-temperature fermentation for at least 2 months, keeping the temperature in the natural cave at 20 +/-5 ℃ throughout the year, keeping the humidity of the fermentation environment at 60-80%, and keeping out of the sun and ventilating to facilitate the storage and aging of wine. S3, filtering the material fermented in the step S2 to remove residues, ageing for at least 6 months, taking supernatant to obtain the honey wine, and canning the obtained honey wine.
Wherein the native Mel refers to Mel produced by Apis cerana Fabricius (Apis cerana) at 31 degrees north latitude. The porcelain pot is made of natural clay in nature, contains elements such as iron, copper, manganese, calcium and the like, has long aging period, is beneficial to aging of white spirit and is beneficial to health.
The alcohol content of the honey wine prepared by the embodiment is 18 degrees, the color is light amber, the wine body is crystal clear, the smell is fragrant, the taste special for the honey wine is provided, and the honey wine is fragrant, sweet and mellow in taste and soft in mouth.
Example 1 compared with example 2, the honey wine prepared in example 1 had a stronger flavor and the honey wine prepared in example 2 had a lighter flavor; in mouthfeel, the mouthfeel of the mead of example 1 is similar to that of fruit wine, while the mouthfeel of the mead of example 2 is similar to that of yellow wine.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several equivalent substitutions or obvious modifications can be made without departing from the spirit of the invention, and all the properties or uses are considered to be within the scope of the invention.
Claims (9)
1. The preparation method of the honey wine is characterized by comprising the following steps:
s1, mixing the soil honey and the spring water according to the mass ratio of 1:3, and then sterilizing at 68-70 ℃ for at least 30min by adopting a pasteurization method to obtain the honey water, or sterilizing the spring water at 68-70 ℃ for at least 30min by adopting the pasteurization method, and then mixing the spring water and the soil honey according to the mass ratio of 1:3 to obtain the honey water;
s2, cooling the honey water to 30-35 ℃, adding distiller 'S yeast into the honey water at the temperature of 30-35 ℃, uniformly stirring, and sealing in a porcelain jar, wherein the mass of the distiller' S yeast is 0.1% of the mass of the honey water;
s3, performing initial fermentation on the porcelain pot in the step S2 at 35 ℃ for 3 days, transferring the porcelain pot into a natural cave, performing constant-temperature fermentation for at least 2 months, wherein the temperature in the natural cave is kept at 20 +/-5 ℃ throughout the year, and the humidity is controlled at 60-80%;
s4, filtering the material fermented in the step S3 to remove residues, ageing for at least 6 months, and taking supernatant to obtain the honey wine.
2. The method for preparing mead according to claim 1, characterized in that: before adding the distiller' S yeast in the step S2, pretreated glutinous rice is further added into the honey water, and the honey accounts for 5% of the mass of the pretreated glutinous rice.
3. The method for preparing mead according to claim 2, characterized in that: the pretreated glutinous rice is obtained by the following steps: cleaning glutinous rice, steaming until each rice is well done, draining, and cooling to 35 deg.C.
4. The process for the preparation of the mead according to any of the claims 1 to 3, characterized in that: the mountain spring water is from a national natural conservation area.
5. The process for the preparation of the mead according to any of the claims 1 to 3, characterized in that: the native honey is honey produced by Chinese bees at 31 degrees north latitude.
6. The process for the preparation of the mead according to any of the claims 1 to 3, characterized in that: the distiller's yeast is Xiaoqu.
7. A honey wine, which is prepared by the preparation method of any one of claims 1 to 5, and has an alcohol degree of 10 to 18 degrees.
8. A distilled liquor obtained by distilling the mead according to claim 7, wherein the alcohol content is at least 38 degrees.
9. Liquor according to claim 8, characterized in that the alcohol content of the liquor is 38-45 degrees.
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| CN202110678471.8A CN113355195A (en) | 2021-06-18 | 2021-06-18 | Honey wine, preparation method thereof and distilled wine |
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| CN202110678471.8A CN113355195A (en) | 2021-06-18 | 2021-06-18 | Honey wine, preparation method thereof and distilled wine |
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| CN113755284A (en) * | 2021-09-30 | 2021-12-07 | 吴润泽 | Honey glutinous rice wine |
| CN115141695A (en) * | 2022-08-19 | 2022-10-04 | 李晓光 | Honey distilled liquor and preparation method thereof |
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