CN113699010A

CN113699010A - Dry honey and ginger wine and preparation method thereof

Info

Publication number: CN113699010A
Application number: CN202110988256.8A
Authority: CN
Inventors: 金玉红; 刘俊含; 范静筱
Original assignee: Shandong Agricultural University
Current assignee: Shandong Agricultural University
Priority date: 2021-08-26
Filing date: 2021-08-26
Publication date: 2021-11-26

Abstract

The invention discloses a dry honey ginger wine and a preparation method thereof, and the dry honey ginger wine comprises the following steps: cleaning rhizoma Zingiberis recens, draining, pulping, crushing, adding into fermentation tank, dissolving corn starch with hot water, and pumping into fermentation tank; adding brown sugar and white sugar, stirring to dissolve, adding water to reach liquid temperature of 38-40 deg.C, adding Mel, maintaining at 38-42 deg.C, adding water, stirring, and cooling to obtain fermented mash; inoculating saccharomyces cerevisiae in the fermented mash, adding water into the saccharomyces cerevisiae for activation, and then transferring the activated saccharomyces cerevisiae into a fermentation tank for immersion fermentation; when the content of gingerol is 70-75mg/L, soaking and fermenting, separating wine residue, and introducing the wine liquid into a post-fermentation tank for post-fermentation; controlling the post-fermentation temperature to be 20-22 ℃, and when the total sugar and reducing sugar in the fermented mash are not more than 4g/L and are not changed for two consecutive days, finishing the post-fermentation to obtain the wine base; introducing the wine base into a brewing tank for brewing, and then clarifying and filling. The dry honey and ginger wine prepared by the invention has strong aroma, joyful degree, layering and mellowness.

Description

Dry honey and ginger wine and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a dry honey and ginger wine and a preparation method thereof.

Background

The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.

The honey and the ginger belong to food with homology of medicine and food and are rich in nutritional and health-care components. The honey contains rich micromolecular sugar, is a good wine brewing raw material, and contains 17 amino acids, vitamin A, vitamin E and minerals such as sodium, calcium, phosphorus and other physiological active substances necessary in human bodies.

The ginger contains various active substances, such as ginger essential oil (0.15-0.17%), polysaccharides (5.97%), alkenes (61.41%), flavonoids (2.63%), gingerol, sterols, ginger oleoresin, curcumin and the like, and modern medical research shows that the ginger has wide pharmacological effects and has the effects of resisting oxidation, resisting inflammation, inhibiting bacteria, stopping vomiting, resisting tumors, reducing blood sugar and protecting gastric mucosa.

The dry wine is wine with total sugar content less than or equal to 4 g/L. At present, there are reports of dry fermented wine prepared from ginger, for example, patent CN103966054A discloses a preparation method of ginger fermented dry wine, which comprises the steps of sugar solution preparation, tender ginger tablet preparation, tender ginger soaking sugar solution preparation, fermentation solution preparation, inoculation fermentation, aging, clarification and filtration, and the like. Patent CN105505686A discloses a brewing method of a dry ginger fermented wine, which takes Laiwu yellow ginger as a main raw material, obtains pure ginger juice through pulping, squeezing and enzymolysis, adopts active dry yeast for fermentation, and prepares the dry ginger fermented wine with fresh aroma and alcohol concentration of 11-13% after egg white powder and bentonite mixed clarifying agent are clarified and filtered. However, the dry fermented wine prepared by the method has lower total acid content, and the taste is easy to be not fresh; although patent CN103966054A adopts a method of adding citric acid externally to increase the total acid content when preparing the fermentation liquor, the added citric acid will affect the taste of the wine and also cause the quality of the wine to be unstable.

The problems of difficult fermentation, slow fermentation speed, incomplete fermentation, low alcoholic strength, high residual sugar content, thick sweetness and greasy taste and the like exist when pure honey is used as a raw material to prepare the fermented wine. The honey wine prepared by the existing preparation method has not strong enough fragrance, and the wine body is also relatively weak. At present, the total sugar content in the light industry standard (QB/T5475-. However, reports on dry honey fermented wine are few, and royal jelly and the like develop a dry honey fermented wine, which adopts natural acacia raw honey, dilutes the natural acacia raw honey with purified water until the sugar brix is 22 degrees Bx, adds activated high-activity dry yeast and nutrients of Angel wine, performs primary fermentation for 20 days at the temperature of 20 ℃, and then performs low-temperature ageing at the temperature of 15 ℃ to form the honey fermented wine (the development of the dry honey fermented wine, brewing, volume 36, stage 3, and period 5 in 2009). The key point of the process is that the alcoholic strength and the fermentation speed are improved by adding the nutrient, but the specific substances of the added nutrient are not disclosed.

However, no report is found at present for preparing dry honey ginger wine by combining honey and ginger.

Disclosure of Invention

In order to solve the problems of the prior art, the invention aims to provide a dry honey and ginger wine and a preparation method thereof. After aging, clarification, freezing and filtering, aseptic filling is carried out to obtain a golden amber-colored wine with rich, harmonious and joyful honey fragrance, lemon fragrance and ginger fragrance; the dry honey ginger wine has fresh and active taste and is plump and harmonious.

In order to achieve the purpose, the invention adopts the following technical scheme:

the invention provides a preparation method of dry honey ginger wine, which comprises the following steps:

(1) honey and ginger are taken as raw materials, and corn starch, brown sugar and white sugar are taken as auxiliary materials; pulping and crushing ginger, and adding into a fermentation tank; dissolving corn starch in hot water, pumping into a fermentation tank, adding brown sugar and white sugar, stirring to dissolve, adding water to lower the temperature of a mixed system in the fermentation tank to 38-42 ℃, adding honey, carrying out heat preservation treatment at 38-42 ℃ for 1.5-2.5 hours, adding water, stirring uniformly, and cooling to 21-23 ℃ to obtain fermented mash;

(2) inoculating activated saccharomyces cerevisiae into the fermented mash, and performing immersion fermentation at the temperature of 22-23 ℃; monitoring the contents of reducing sugar, total sugar and gingerol and iodine reaction condition in the system in the process of soaking fermentation, finishing soaking fermentation when the iodine reaction disappears and the content of gingerol reaches 70-75mg/L, separating wine dregs, and introducing wine liquid into a post-fermentation tank for post-fermentation;

(3) controlling the post-fermentation temperature to be 20-22 ℃, and monitoring the content of total sugar and reducing sugar in the system; when the contents of total sugar and reducing sugar in the fermented mash are less than or equal to 4g/L and no significant difference exists for two consecutive days, the post-fermentation is finished to obtain the wine base;

(4) introducing the wine base into a brewing tank for brewing, and then clarifying and filling.

Preferably, in the step (1), fresh ginger without rottenness and plant diseases and insect pests is selected as the ginger, the gingerol content is 0.14-0.16%, and the water content is 88-90%.

Preferably, in the step (1), the honey is plant nectar, the physical and chemical indexes of the honey meet the requirements of GB 14963-2011 honey, and the amylase activity is more than or equal to 15mL (g.h)^-1。

Preferably, in the step (1), the amounts of the raw materials and the auxiliary materials are calculated as follows:

determining the content of reducing sugar and sucrose in honey to be A, B, unit g/100g respectively; the juice yield of the ginger is m%; the target alcohol degree is 12% -13%; assuming that the volume of the brewed dry honey ginger wine is Y L, then:

required honey mass (g): 150X Y;

required ginger mass (g): 50X Y;

required mass of corn starch (g): 60 × Y;

required mass (g) of brown sugar: 60 × Y;

mass of water required (ml): (890-m). times.Y;

required mass of white granulated sugar (g): [120-1.5(A + B) ]. times.Y.

Preferably, in the step (1), the corn starch is dissolved by 2 times of hot water with the temperature of 95 ℃ and is injected into a fermentation tank; then adding brown sugar and white sugar, stirring until the brown sugar and the white sugar are dissolved, and then adding water with the mass of 3-4 times of that of the corn starch to reduce the temperature of the fermented mash to 38-42 ℃.

Preferably, in the step (2), the activation of the saccharomyces cerevisiae is to activate the saccharomyces cerevisiae by warm water at the temperature of 28-32 ℃, the adding ratio of the saccharomyces cerevisiae to the water is 1g:10mL, and the activation time is 15-20 min.

Preferably, in the step (2), the inoculation amount of the saccharomyces cerevisiae is 0.5-0.6g of saccharomyces cerevisiae inoculated in each liter of fermented mash.

More preferably, the Saccharomyces cerevisiae is active dry yeast SHIA Aktivhefe 3 (product E.Begerow GmbH & Co. Germany).

Preferably, in the step (4), the wine base is stored in a full tank at the temperature of 10-15 ℃ for ageing for at least 6 months.

Preferably, in the step (4), the clarification is to add the bentonite solution into the raw wine, stand for 24 hours and filter.

Preferably, the concentration of the bentonite solution is 5%, and 0.47g of bentonite solution is added into each liter of the wine base.

In a second aspect of the invention, the dry honey ginger wine prepared by the preparation method is provided.

The invention has the beneficial effects that:

(1) the invention adopts special ingredients, a special fermented mash preparation process and a special fermentation process, and improves the aroma richness, the joyfulness, the hierarchy and the mellowness of the dry honey and ginger wine.

(2) Aiming at the characteristics that the plant source honey has pleasant flower fragrance and contains higher amylase, a proper amount of ginger is added into the raw materials so that the fruit fragrance and the flower fragrance in the finished wine are richer and richer, and the layering sense of the fruit fragrance and the like is improved; the raw materials are added with a proper amount of brown sugar, so that the total acid in the finished wine can be increased, and the taste of the finished wine is improved; in addition, the proper amount of corn starch is added into the raw materials, so that the mellow feeling of the finished wine can be improved.

Drawings

FIG. 1: the photo of the dry honey ginger wine prepared by the invention; in the figure, 1 is a photograph of the honey fermented wine prepared in comparative example 1; 2 is a photograph of the dry honey ginger wine prepared in example 1; 3 is a photograph of the ginger fermented wine prepared in comparative example 2, and 4 is a photograph of the dry honey ginger wine prepared in example 2.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

As mentioned above, honey and ginger are both foods with homology of medicine and food and are rich in nutritional and health-care components. At present, the related reports of dry ginger fermented wine and dry honey fermented wine which respectively take ginger and honey as raw materials exist. However, the dry ginger fermented wine prepared by simply taking ginger as a raw material has low total acid content and needs to be improved in the aspect of fresh taste; moreover, the starch content in the ginger is higher, which causes the problem of unstable quality of the finished wine. The key point of the process of the dry honey fermented wine developed in the prior art is that the alcoholic strength and the fermentation speed are improved by a method of adding nutrients, but the specific substances of the added nutrients are not disclosed, so that the repeated implementation is difficult.

In view of the above, the invention combines the two raw materials of honey and ginger, and develops and prepares the dry honey and ginger wine for the first time. According to the invention, researches show that the compounding of the honey and the ginger has a remarkable synergistic effect, the natural amylase in the honey can decompose the starch in the corn starch and the ginger to generate dextrin and fermentable sugar, so that the problem of instability of finished wine caused by the starch in the ginger can be solved, and the dextrin serving as a degradation product of the starch can improve the mellowness of the finished wine, so that the wine is full and thick. The ginger is rich in aroma substances, gingerol and other nutritional health-care components, and can improve the aroma richness, the layering property and the mellowness of the honey wine. The dry honey and ginger wine prepared by taking honey and ginger as raw materials has the advantages that the total acid content is obviously improved, and the quality of the wine is greatly improved.

Compared with the dry ginger fermented wine (CN105505686A) in the prior art, the dry honey ginger wine prepared by the invention has the following advantages:

(1) in aspect of appearance: the dry honey ginger wine is golden amber, clear, transparent and glossy. The appearance of the dry ginger fermented wine is straw yellow. Therefore, the color tone and the chroma of the dry honey ginger wine are deeper, and the dry honey ginger wine is coordinated with mellow taste.

(2) And (3) fragrance aspect: the dry honey and ginger wine provided by the invention has the advantages that the aroma and the layering sense are obviously improved, the wine has the fruit aroma of ginger, sophora flower, honey, apples, dried fruits and the like, and the aroma is pleasant, rich and coordinated.

(3) In the aspect of mouthfeel: compared with the dry ginger fermented wine, the dry honey ginger wine has the advantages of higher total acid content, more stable gingerol content, fuller and more harmonious taste, pleasant taste of the dried fruits and longer tail taste.

In one embodiment of the invention, the preparation method of the dry honey ginger wine comprises the following steps:

1. preparing raw materials: selecting plant nectar, wherein the physical and chemical indexes meet the requirements of GB 14963-2011 honey, and the amylase activity is more than or equal to 15mL (g.h)^-1(ii) a Fresh ginger without rot, diseases and insect pests is selected, the gingerol content is 0.14-0.16%, the water content is 88-90%, and the ginger is cleaned and drained.

2. Preparing materials:

(1) the raw and auxiliary materials for fermentation comprise the following components in percentage by weight: honey (15%), ginger (5%), corn starch (6%), brown sugar (2.4%), white sugar (about 3%, adjusted according to the content of honey), and water.

(2) Calculating the use amount of raw and auxiliary materials: measuring the contents of reducing sugar and sucrose in honey to be A, B (unit g/100 g); the juice yield of the ginger is m%; the target alcohol content is 12-13%. Assuming Y L dry type honey ginger wine is brewed, then:

required honey mass (g): 150X Y

Required ginger mass (g): 50X Y

Required mass of corn starch (g): 60X Y

Required content of brown sugar (g): 60X Y

Required water content (g): (890-m). times.Y

Required mass of white granulated sugar (g): [120-1.5(A + B) ]. times.Y

(3) Preparing fermented mash: weighing various raw and auxiliary materials respectively, and pulping the ginger by using a pulping machine until the ginger is crushed into pulp; dissolving corn starch with 2 times volume of 95 deg.C hot water, and pumping into fermentation tank; adding brown sugar and white sugar, stirring to dissolve, and adding appropriate amount of water to make the fermented mash reach 38-40 deg.C; then honey was added and incubated at 40 ℃ for 2 hours. Then adding the rest water, stirring uniformly, and cooling to 22 ℃. The amount of beer is not more than 80% of the total capacity of the fermenter.

3. Dipping and fermenting:

(1) the method comprises inoculating 0.6g/L of Saccharomyces cerevisiae (SHIA Aktivhefe 3), adding warm water at 30 deg.C at a ratio of 1: 10 (by weight), activating, and transferring into a fermentation tank.

(3) Controlling the temperature to be 22-23 ℃ in the fermentation process. The stirring/pump cycle was continued for 10 minutes every 6 h.

(4) Monitoring the content of reducing sugar and total sugar in the fermented mash in the fermentation process, monitoring the time of iodine reaction disappearance of the fermented mash, monitoring the content of gingerol in the fermented mash, finishing the dipping fermentation when the content of gingerol is 70-75mg/L, and separating wine residues. Introducing the liquor into a post-fermentation tank.

4. And (3) after-fermentation:

the amount of post-fermentation fermented mash does not exceed 90% of the total volume, the fermentation temperature is controlled at 20-22 ℃, the contents of reducing sugar and total sugar in the fermented mash are continuously monitored in the fermentation process, and when the total sugar and the reducing sugar in the fermented mash are not more than 4g/L and the contents of the total sugar and the reducing sugar are not obviously different for two consecutive days, the post-fermentation is finished. And (5) transferring the wine liquid into a stainless steel ageing tank.

5. Aging:

and (4) fully filling and ageing for 6 months in a stainless steel tank at 15 ℃.

6. Clarification: adding 0.47g/L bentonite solution (5%), standing for 24 hr, and filtering.

8. Filling: freezing, filtering, and aseptically packaging.

The key point of the preparation method of the dry honey ginger wine is the step of 'dipping fermentation', the adopted dipping fermentation has the following effects that firstly, the aromatic substances in the ginger are leached, secondly, the health care components such as gingerol and the like in the ginger are leached, thirdly, the starch in the raw materials is continuously degraded under the action of amylase, the end point of the dipping fermentation process is that the degradation of the gingerol and the starch in the fermented mash is monitored, when the iodine reaction of the fermented mash disappears and the gingerol therein reaches 70-75mg/L, the dipping fermentation is finished, the juice and the residue are separated, and the post-fermentation stage is entered.

The degradation process of the starch can be controlled by monitoring the time of the iodine reaction disappearance of the fermentation mash, and the iodine and the starch are blue, namely the iodine reaction. The disappearance of the iodine reaction indicates that the starch (from corn starch and ginger) in the fermentation mash is completely degraded into dextrin and fermentable sugar under the action of amylase, and the stability of the subsequent wine cannot be influenced.

The monitoring of the content of the gingerol mainly takes the balance of the taste and aroma of the finished wine into consideration. In terms of taste balance, the dry ginger mead of the present invention needs to balance sour taste and pungency (pungency caused by gingerol and alcohol) with the sweet taste of alcohol, and the acidity of the ginger mead needs to be improved, so that the gingerol needs to be properly reduced to make the taste more balanced. Under the process condition, when the content of gingerol is 70-75mg/L, the taste and aroma balance of the finished wine are the best.

In conclusion, the content of gingerol in the finished wine can be accurately regulated and controlled through immersion fermentation, and the taste of the finished wine is improved; meanwhile, the utilization rate of the raw materials can be improved, and more aroma substances, starch and health-care ingredients in the ginger can be obtained by leaching.

In order to make the technical solutions of the present application more clearly understood by those skilled in the art, the technical solutions of the present application will be described in detail below with reference to specific embodiments.

The test materials used in the examples of the present invention are all conventional in the art and commercially available. The honey and the ginger used in the invention are the existing products, and the honey and the ginger can be used as long as the related content indexes meet the requirements.

Example 1: preparation of dry honey ginger wine

The preparation method comprises the following steps of preparing the dry honey ginger wine by taking honey and ginger as raw materials and taking corn starch, brown sugar and white sugar as auxiliary materials:

(1) preparing raw materials: the honey is sophora flower honey, the physicochemical index of the honey meets the requirement of GB 14963-2011 honey, and the amylase activity is 16mL (g.h)^-1。

Selecting fresh ginger without rottenness and plant diseases and insect pests, and determining that the gingerol content in the ginger is 0.14 percent and the water content is 90 percent; cleaning rhizoma Zingiberis recens, and draining off water.

(2) Calculating the consumption of raw materials and auxiliary materials:

through determination, the content of reducing sugar and the content of sucrose in the sophora flower honey used in the embodiment are respectively 60g/100g and 10g/100 g; the juice yield of the ginger is 50 percent; the target alcohol content is 12-13%. The volume of the planned brewing dry honey ginger wine is 10L, then:

required honey mass (g): 1500

Required ginger mass (g): 500

Required mass of corn starch (g): 600

Required mass (g) of brown sugar: 240

Volume of water required (ml): 8400

Required mass of white granulated sugar (g): 150

(3) Preparing fermented mash:

weighing various raw and auxiliary materials respectively, pulping the ginger by using a pulping machine until the ginger is crushed into pulp, and adding the pulp into a fermentation tank; dissolving corn starch with 1200 ml of 90 ℃ hot water, and then pumping into a fermentation tank; then adding brown sugar and white sugar, stirring until the brown sugar and the white sugar are dissolved, and then adding 2000 ml of water to reduce the temperature of the fermented mash to 40 ℃; then honey was added and incubated at 40 ℃ for 2 hours. The remainder of 5200 ml of water was then added, stirred well and cooled to 22 ℃. The amount of beer is not more than 80% of the total capacity of the fermenter.

(4) Dipping and fermenting:

weighing 6g of yeast by adopting ShiA Aktivhefe No. 3 saccharomyces cerevisiae, adding 60 ml of 30 ℃ warm water, activating for 20min, transferring into a fermentation tank after activation, controlling the temperature to be 22-23 ℃ in the fermentation process, and stirring once every 6 h; when the fermentation is carried out for 24 hours, the iodine reaction of the fermented mash disappears, when the immersion fermentation is carried out for 72 hours, the gingerol content reaches 75mg/L, after the immersion fermentation is finished, the wine residue separation is carried out, the wine liquid is led into a post-fermentation tank, and the reducing sugar content and the total sugar content in the fermented mash are respectively 125g/L and 130 g/L.

(5) And (3) after-fermentation:

the amount of post-fermentation fermented mash does not exceed 90% of the total capacity of a post-fermentation tank, the fermentation temperature is controlled at 20-22 ℃, the contents of reducing sugar and total sugar in the fermented mash are continuously monitored in the fermentation process, the total sugar and the reducing sugar are respectively 3.75g/L and 3.24g/L on the 12 th day of fermentation, the contents of the reducing sugar and the total sugar are not significantly different any more for two consecutive days, the post-fermentation is finished, the tank is inverted, and wine liquid is led into an aging tank.

(6) Aging: fully filling and ageing for 6 months at 15 ℃ in a stainless steel tank;

(7) clarification: adding 0.47g/L bentonite solution (5%) into the aged wine base, standing for 24 hr, and filtering.

(8) Filling: freezing, filtering, and aseptically packaging.

Physical and chemical indexes and evaluation of finished wine: (refer to GB/T15038-2006 general analysis method for wine and fruit wine)

The physical and chemical index detection and evaluation results of the dry honey ginger wine prepared in the embodiment are as follows:

reducing sugar 3.22g/L, total sugar 3.74g/L, pH3.40, total acid 5.02g/L, alcoholic strength 12.55% vol, dry extract 16.51g/L, gingerol 67.46 mg/L. The fruit wine has the fruit fragrance of sophora flower, honey, lemon, apple and ginger, and the fruit fragrance is harmonious, elegant, rich, fresh and natural; the wine is mellow and smooth in mouth and plump and harmonious in body; the tail taste is pleasant and the style is good.

Example 2: preparation of dry honey ginger wine

(1) preparing raw materials: the honey is sophora flower honey, the physical and chemical indexes of the honey accord with the requirements of GB 14963-2011 honey, and the amylase activity is 18mL (g.h)^-1(ii) a Selecting fresh ginger without rottenness and plant diseases and insect pests, wherein the gingerol content is 0.15 percent, and the water content is 89 percent; cleaning ginger and draining water for later use;

(2) calculating the consumption of raw materials and auxiliary materials:

through determination, in the sophora flower honey used in the embodiment, the contents of reducing sugar and sucrose are 60 and 10 (unit g/100g), respectively; the juice yield of the ginger is 50 percent; the target alcohol content is 12-13%. The volume of the planned brewing dry honey ginger wine is 800L, then:

required honey mass (g): 120000

Required ginger mass (g): 40000

Required mass of corn starch (g): 48000

Required mass (g) of brown sugar: 19200

Volume of water required (ml): 672000

Required mass of white granulated sugar (g): 12000

(3) Preparing fermented mash:

weighing various raw and auxiliary materials respectively, pulping the ginger by using a pulping machine until the ginger is crushed into pulp, and adding the pulp into a fermentation tank; dissolving corn starch with 96000 ml of 90 ℃ hot water, and then pumping into a fermentation tank; then adding brown sugar and white sugar, stirring to dissolve, then adding 150000 ml of water to reduce the temperature of the fermented mash to 39 ℃; then honey was added and incubated at 40 ℃ for 2 hours. The remaining 426000 ml of water were then added, stirred well and cooled to 22 ℃. The amount of beer is not more than 80% of the total capacity of the fermenter.

(4) Dipping and fermenting:

adopting ShiA Aktivhefe No. 3 saccharomyces cerevisiae, weighing 480g of yeast, adding 4800 ml of warm water at 30 ℃, activating, transferring into a fermentation tank, controlling the temperature to be 22-23 ℃ in the fermentation process, and stirring once every 6 hours for 10 minutes; when the fermentation is carried out for 26h, the iodine reaction of the fermented mash disappears, when the immersion fermentation is carried out for 70h, the gingerol content is 75mg/L, after the immersion fermentation is finished, the wine residue separation is carried out, the wine liquid is led into a post-fermentation tank, and the reducing sugar content and the total sugar content in the fermented mash are respectively 128g/L and 133 g/L.

(5) And (3) after-fermentation:

the amount of post-fermentation fermented mash is not more than 90% of the total capacity of a post-fermentation tank, the fermentation temperature is controlled at 20-22 ℃, the contents of reducing sugar and total sugar in the fermented mash are continuously monitored in the fermentation process, the total sugar and the reducing sugar are respectively 3.68g/L and 3.20g/L on the 12 th day of fermentation, the contents of the reducing sugar and the total sugar are not significantly different any more for two consecutive days, the post-fermentation is finished, the tank is inverted, and wine liquid is led into an aging tank.

(8) Filling: freezing, filtering, and aseptically packaging.

Physical and chemical indexes and evaluation of finished wine (refer to GB/T15038-

reducing sugar 3.20g/L, total sugar 3.70g/L, pH3.40, total acid 5.10g/L, alcohol content 12.50% vol, and gingerol 68.32 mg/L. The appearance is golden amber color, and the product is clear and glossy; the fruit wine has the fruit fragrance of rape flowers, honey, lemons, apples and gingers, and the fruit fragrance is harmonious, elegant, rich, fresh and natural; the wine is mellow and smooth in mouth and plump and harmonious in body; the tail taste is pleasant and the style is good.

Comparative example 1:

takes sophora flower honey as raw material, the physicochemical index of the sophora flower honey meets the requirement of GB 14963-2011 honey, the amylase activity is 16mL (g.h)^-1(ii) a White sugar is used as an auxiliary material. The dosage of each raw material and auxiliary material is as follows:

4000g of sophora flower honey, 955g of white granulated sugar and 17L of water.

Dissolving the sophora flower honey and the white granulated sugar with a proper amount of water, and then putting into a fermentation tank; then adding the rest water and stirring uniformly, wherein the amount of the fermented mash does not exceed 80% of the total volume of the fermentation tank.

Weighing 12g of yeast by adopting ShiA Aktivhefe No. 3 saccharomyces cerevisiae, adding 120 ml of 30 ℃ warm water, activating for 20min, transferring into a fermentation tank after activation, controlling the temperature to be 22-23 ℃ in the fermentation process, and stirring once every 6 h; reducing sugar and total sugar content have no significant difference, after the post fermentation, the tank is inverted, and the wine liquid is led into an aging tank. The working procedures of ageing, clarifying and filling are the same as the working procedure in the example 1, and the finished wine is prepared.

The physical and chemical indexes of the finished wine prepared in the comparative example 1 are detected (refer to a GB/T15038-:

42g/L of reducing sugar, 43g/L of total sugar, pH3.40, 2.4g/L of total acid and 11.8% vol of alcoholic strength.

Comparative example 2:

the ginger is used as a raw material, and through determination, the gingerol content in the ginger is 0.14 percent, and the water content is 90 percent; cleaning ginger, and draining off water for later use; white sugar is used as an auxiliary material. The dosage of each raw material and auxiliary material is as follows:

500g of ginger, 3060g of white granulated sugar and 12.85L of water.

Pulping rhizoma Zingiberis recens with a pulping machine, and adding into a fermentation tank; then adding white sugar and 5L water, stirring to dissolve, adding the rest 7.85L water, and stirring well, wherein the amount of fermented mash is not more than 80% of the total volume of the fermentation tank.

Weighing 9g of yeast by adopting ShiA Aktivhefe No. 3 saccharomyces cerevisiae, adding 90 ml of 30 ℃ warm water, activating for 20min, transferring into a fermentation tank after activation, controlling the temperature to be 22-23 ℃ in the fermentation process, and stirring once every 6 h; soaking and fermenting for 72h, separating wine residue, and introducing the wine liquid into a post-fermentation tank.

The steps of after-fermentation, aging, clarification and filling were the same as in example 1 to prepare a finished wine.

The physical and chemical indexes of the finished wine prepared in the comparative example 2 are detected (refer to a GB/T15038-:

reducing sugar 3.62g/L, total sugar 3.65g/L, pH3.37, total acid 2.16g/L, alcohol content 12.53% vol. 11.26 percent of dry extract and 67.46mg/L of gingerol.

The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A preparation method of dry honey ginger wine is characterized by comprising the following steps:

2. The preparation method according to claim 1, wherein in the step (1), the gingerol content of the ginger is 0.14-0.16%, and the moisture content is 88-90%.

3. The preparation method according to claim 1, wherein in the step (1), the honey is plant nectar, and the amylase activity in the honey is not less than 15mL (g.h)^-1。

4. The preparation method according to claim 1, wherein in the step (1), the amounts of the raw materials and the auxiliary materials are calculated as follows:

required honey mass (g): 150X Y;

required ginger mass (g): 50X Y;

required mass of corn starch (g): 60 × Y;

required mass (g) of brown sugar: 60 × Y;

mass of water required (ml): (890-m). times.Y;

required mass of white granulated sugar (g): [120-1.5(A + B) ]. times.Y.

5. The method according to claim 1, wherein in the step (1), the corn starch is dissolved in 2 times of hot water at 95 ℃ and fed into the fermentation tank; then adding brown sugar and white sugar, stirring until the brown sugar and the white sugar are dissolved, and then adding water with the mass of 3-4 times of that of the corn starch to reduce the temperature of the fermented mash to 38-42 ℃; finally, adding honey and stirring uniformly.

6. The process according to claim 1, wherein the amount of the Saccharomyces cerevisiae inoculated in the step (2) is 0.5 to 0.6g per liter of the beer.

7. The process according to claim 6, wherein the Saccharomyces cerevisiae is an active dry yeast SHIA Aktivhefe 3.

8. The method of claim 1, wherein: and (4) ageing the wine base in a full tank at the temperature of 10-15 ℃, wherein the ageing period is at least 6 months.

9. The method of claim 1, wherein: and (4) clarifying, namely adding the bentonite solution into the raw wine, standing for 24h, and filtering.

10. A dry honey ginger wine prepared by the preparation method of any one of claims 1 to 9.