CN1415727A - Method for brewing hydromel - Google Patents
Method for brewing hydromel Download PDFInfo
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- CN1415727A CN1415727A CN 02141767 CN02141767A CN1415727A CN 1415727 A CN1415727 A CN 1415727A CN 02141767 CN02141767 CN 02141767 CN 02141767 A CN02141767 A CN 02141767A CN 1415727 A CN1415727 A CN 1415727A
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- honey
- yeast
- temperature
- processing step
- acid adjustment
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A process for brewing honey wine includes such steps as preparing honey yeast, saccharifying reactivation, mixing with diluted honey, homogenizing, adding chrysanthemum flower liquid, adding saccharified melissa powder, fermenting, adding clarifying, agent, and clarifying. Its advantages are low content of alcohol, unique taste, very good drinking drinking feel, and health-care action.
Description
Technical field
The present invention relates to the especially technology and brewing technology of mead of brewing technology.
Background technology
The present method that adopts honey to make wine has multiple, and the technological measure of these methods is similar, and the mead of making has their own characteristics each, or slightly variant.
Summary of the invention
The present invention is in the manufacture craft of traditional mead, increases some raw materials and processing step, to provide a kind of mouthfeel better, has both kept melissa fragrance, has the low mead of sweet-smelling vinosity again.
The present invention reaches goal of the invention by the following technical solutions.
The brewing method of mead of the present invention comprises following conventional process:
1, the former bacterium of wine yeast is carried out the candy resurrection, form the vat yeast;
2, with the honey dilution, heat sterilization, cooling adds the acidity regulator acid adjustment;
3, the sweet liquid after step 1 gained vat yeast and the acid adjustment of step 2 gained is stirred homogeneous;
4, the raw material that will stir homogeneous is inoculated, and carries out prior fermentation after the inoculation successively, promptly preceding ferment, and temperature is controlled between 20-22 ℃, time 15-20 days; Later stage fermentation, i.e. back ferment, temperature is controlled between 18-20 ℃, time 50-60 days, reaches and stops fermentation after the ripening stage; Add finings and clarify, get supernatant liquor, filter, seasoning is handled, and stirs homogeneous, the sealing of dress altar, old storage 3-6 is individual month under 20 ℃ of temperature, filtering, bottling is to bottle water-bath sterilization in 65-75 ℃ of hot water, the back adhesive label is cleaned in cooling, detects and vanning, and qualified finished product warehouse-in dispatches from the factory;
Technical characterictic of the present invention is:
Carry out following processing step simultaneously with above-mentioned processing step 1:
Self-control saccharomyces mellis bacterium also carries out the candy resurrection, forms the vat yeast; The vat yeast that forms in this gained vat yeast and the step 1 is entered in the middle of the above-mentioned processing step 3 jointly the sweet liquid stirring homogeneous after also promptly common and the acid adjustment;
In addition, in the chrysanthemum dry product: the ratio of hot water weight=1: 100, the chrysanthemum leach liquor is joined in the middle of the honey in the middle of the above-mentioned processing step 2, honey density is diluted to the 7-9 degree, when being pol 28-32, be heated to and keep 5 fens clock times under 100 ℃ of temperature, when reducing to 26-28 ℃, temperature adds following bee pollen after the candy processing, promptly in sweet liquid long-pending (liter): bee pollen weight (kilogram)=100: the ratio of 2-5 takes by weighing bee pollen, and under 20-22 ℃ of temperature candyization, obtain the bee pollen after candyization;
In the acid adjustment technology of above-mentioned processing step 2, rise the ratio that raw material adds a gram and carry out acid adjustment according to edible saccharase and citric acid are every.
Adding the 20 honey finingss that restrain according to every hectolitre wine liquid in the clarifying process after the ripening stage stops fermentation clarifies; The honey finings is with being as the criterion that chemical experiment factory in Shanghai produces.In present prior art, the honey finings only is specifically designed to the clarification of honey honey liquid, and the employing of making mead is the finings of wine.
Among the present invention, the injected volume of former bacterium of wine yeast and self-control saccharomyces mellis bacterium all calculates by the sweet liquid after the acid adjustment is long-pending, whenever is upgraded to the 0.5-1 gram, decides on the height of honey reducing sugar.
The method of self-control saccharomyces mellis bacterium is among the present invention: the saccharomyces mellis that adopts low natural honey to produce is taken over a job obtained in yeast powder.
The invention has the beneficial effects as follows: with the mead unique flavor that the inventive method is brewageed, mouthfeel is fabulous, has both remained with the fragrance of melissa, and the vinosity of sweet-smelling is arranged again, and color and luster is pale yellow, and is as clear as crystal.Through probationary certificate, product of the present invention all has significantly curative effect to symptoms such as neurasthenia, insomnia, forgetful, chronic enterogastritis, bronchitis, constipation, the hot poison of the fire of deficiency type.
Description of drawings
Accompanying drawing is a brewing method schematic flow sheet of the present invention, and boldface type and thick lines are represented inventive point of the present invention, i.e. raw material that the present invention increased and step among the figure.
Embodiment
Now brewage 100 liters mead, carry out according to the following steps:
1, get wine yeast 100 grams, the candy resurrection forms the vat yeast; Take from system saccharomyces mellis 100 grams, the candy resurrection forms the vat yeast.
2, get 50 liters of honey, 50 liters of chrysanthemum liquid, regulate concentration to 8 degree, be heated to 100 ℃ of sterilizations 5 minutes, be cooled to 26 ℃ again, be added in 2 kilograms of the bee pollen of candyization under 20 ℃ of temperature this moment, adds each 100 gram of saccharase and citric acid again, carry out acid adjustment, the sweet liquid after the acid adjustment.
3, the sweet liquid after the gained acid adjustment in two kinds of vat yeast of gained in the above-mentioned steps 1 and the step 2 is stirred homogeneous jointly.
4, inoculation.Inoculation back under 20-22 ℃ of temperature before ferment 20 days, the back ferment is 50 days under 18-20 ℃ of temperature, stops fermenting.
5, honey finings 20 grams that add the production of Shanghai chemical experiment factory are clarified, and get supernatant liquid filtering, and homogeneous is stirred in seasoning; altar was sealed old storage aging 150 days, filtering, bottling, water-soluble sterilization under 75 ℃ of temperature; cooling back adhesive label gets 95 liters of meads after testing in fact, and warehouse-in dispatches from the factory.
Claims (2)
1, a kind of brewing method of mead comprises following processing step:
(1), the former bacterium of wine yeast is carried out the candy resurrection, formation vat yeast;
(2), honey is diluted heat sterilization, cooling, the acid adjustment of adding acidity regulator;
(3), the sweet liquid after step (1) gained vat yeast and step (2) the gained acid adjustment is stirred homogeneous;
(4), the raw material that will stir homogeneous inoculates, and carries out prior fermentation after the inoculation successively, promptly before ferment, temperature is controlled between 20-22 ℃, time 15-20 days; Later stage fermentation, i.e. back ferment, temperature is controlled between 18-20 ℃, time 50-60 days, reaches and stops fermentation after the ripening stage; Add finings and clarify, get supernatant liquor, filter, seasoning is handled, and stirs homogeneous, the sealing of dress altar, old storage 3-6 is individual month under 20 ℃ of temperature, filtering, bottling is to bottle water-bath sterilization in 65-75 ℃ of hot water, the back adhesive label is cleaned in cooling, detects and vanning, and qualified finished product warehouse-in dispatches from the factory;
It is characterized in that:
Carry out following processing step simultaneously with above-mentioned processing step (1):
Self-control saccharomyces mellis bacterium also carries out the candy resurrection, forms the vat yeast; The vat yeast that forms in this gained vat yeast and the step (1) is entered in the middle of the above-mentioned processing step (3) jointly the sweet liquid stirring homogeneous after also promptly common and the acid adjustment;
In addition, in the chrysanthemum dry product: the ratio of hot water weight=1: 100, the chrysanthemum leach liquor is joined in the middle of the honey in the middle of the above-mentioned processing step (2), honey density is diluted to the 7-9 degree, when being pol 28-32, be heated to and keep 5 fens clock times under 100 ℃ of temperature, when reducing to 26-28 ℃, temperature adds following bee pollen after the candy processing, promptly in sweet liquid long-pending (liter): bee pollen weight (kilogram)=100: the ratio of 2-5 takes by weighing bee pollen, and under 20-22 ℃ of temperature candyization, obtain the bee pollen after candyization;
In the acid adjustment technology of above-mentioned processing step (2), rise the ratio that raw material adds a gram and carry out acid adjustment according to edible saccharase and citric acid are every;
Adding the 20 honey finingss that restrain according to every hectolitre wine liquid in the clarifying process after the ripening stage stops fermentation clarifies;
The injected volume of former bacterium of wine yeast and self-control saccharomyces mellis bacterium all by the long-pending metering of sweet liquid after the acid adjustment, whenever is upgraded to the 0.5-1 gram, decides on the height of honey reducing sugar.
2, the brewing method of a kind of mead according to claim 1 is characterized in that: the method for self-control saccharomyces mellis bacterium is: the saccharomyces mellis that adopts low natural honey to produce is taken over a job obtained in yeast powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02141767 CN1415727A (en) | 2002-09-06 | 2002-09-06 | Method for brewing hydromel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02141767 CN1415727A (en) | 2002-09-06 | 2002-09-06 | Method for brewing hydromel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1415727A true CN1415727A (en) | 2003-05-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02141767 Pending CN1415727A (en) | 2002-09-06 | 2002-09-06 | Method for brewing hydromel |
Country Status (1)
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| CN (1) | CN1415727A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362996B (en) * | 2008-09-28 | 2011-04-13 | 华中农业大学 | Method for producing honey wine |
| CN101654642B (en) * | 2009-08-17 | 2012-07-04 | 吴世龙 | Melissa honey wine and preparation method thereof |
| CN104419627A (en) * | 2013-08-22 | 2015-03-18 | 汪中林 | Health preserving honey wine |
| CN105602790A (en) * | 2016-02-13 | 2016-05-25 | 黑龙江东北亚林产品有限公司 | Preparation method of chrysanthemum wine |
| CN106119023A (en) * | 2016-06-28 | 2016-11-16 | 三江县连兴蛇业有限公司 | The manufacture method of hydromel |
| CN108277131A (en) * | 2018-04-20 | 2018-07-13 | 白靖宾 | A kind of preparation process of the high-quality pure fermented honey wine of minuent |
| CN109486617A (en) * | 2019-01-18 | 2019-03-19 | 广州市谭山蜂业有限公司 | The brewing method of hydromel |
-
2002
- 2002-09-06 CN CN 02141767 patent/CN1415727A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101362996B (en) * | 2008-09-28 | 2011-04-13 | 华中农业大学 | Method for producing honey wine |
| CN101654642B (en) * | 2009-08-17 | 2012-07-04 | 吴世龙 | Melissa honey wine and preparation method thereof |
| CN104419627A (en) * | 2013-08-22 | 2015-03-18 | 汪中林 | Health preserving honey wine |
| CN105602790A (en) * | 2016-02-13 | 2016-05-25 | 黑龙江东北亚林产品有限公司 | Preparation method of chrysanthemum wine |
| CN106119023A (en) * | 2016-06-28 | 2016-11-16 | 三江县连兴蛇业有限公司 | The manufacture method of hydromel |
| CN108277131A (en) * | 2018-04-20 | 2018-07-13 | 白靖宾 | A kind of preparation process of the high-quality pure fermented honey wine of minuent |
| CN109486617A (en) * | 2019-01-18 | 2019-03-19 | 广州市谭山蜂业有限公司 | The brewing method of hydromel |
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