CN85105518A

CN85105518A - A kind of manufacture method of fermented honey wine

Info

Publication number: CN85105518A
Application number: CN85105518.4A
Authority: CN
Inventors: 李洪祥
Original assignee: BEIJING FOOD RESEARCH INSTITUTE
Current assignee: BEIJING FOOD RESEARCH INSTITUTE
Priority date: 1985-07-19
Filing date: 1985-07-19
Publication date: 1987-01-14
Also published as: CN1007357B

Abstract

The invention belongs to the manufacture method of a kind of fermented honey wine that adopts pure zymotechnique manufacturing.Through having cultivated, screened, tamed the quality yeast bacterium that a strain is adapted at fermenting in the honey, bacterium is called Y-2007, with the dilution proportion of honey with 1: 2.5 or 1: 3, through pasteurize, filter, connect bacterium, after fermenting twice, make fermented honey wine, with mead adjusting process or deep processing during the fermentation, can make honey beer, ginseng, honey wine, honey champagne or honey light sparkling wine respectively.Product wine light yellow complexion, limpid, fragrant elegant, the sour and sweet palatability of honey, slightly tasty and refreshing bitter taste, and nutritious, often drunk strengthening the spleen and stomach, the effect of invigorating kidney, promoting blood circulation has good auxiliary curative effect to some chronic diseases.

Description

A kind of manufacture method of fermented honey wine

The present invention will be referred to adopt the manufacture method of a kind of mead of pure zymotechnique brew.

The history in existing five over thousands of years of the making of mead, general manufacture method is to utilize honey spontaneous fermentation brew to form, mostly existing mead is artificial honey wine, distillatory honey dry wine or mutage fermented wine, the mead of this preparation, because of blending alcohol, the wine body is inharmonious, mouthfeel is poor, handle bad meeting as alcohol and bring peculiar smell or the dizziness of drink back, and the distillation mulse has destroyed sweet nutritive ingredient because of adding thermal distillation, has reduced sweet use value to wine, if adopt yeast that honey is fermented, it is too big and remove shortcoming such as peculiar smell then can to solve the honey sugariness.West Germany's DE3215512 patent has been introduced a kind of manufacture method of mead, it adopt clover section and linden section belong to honey for raw material with 5: 1 mixed after, by 1: 2 dilution proportion, boil, the cooling back adds pure yeast culture, fermentation, 18 ℃ of leavening temperatures, fermentation time 6 months, before fermentation, boiled owing to hydromel with the mead that this kind method is made, therefore the nutritive ingredient in the honey is most of destroyedly falls, lost the characteristic of mead, and fermentation time is longer, and is also strict to the requirement of honey raw material.

The objective of the invention is to, the yeast that cultivate, screen, domestication is adapted at fermenting in the honey is determined the rational technological process of production, makes the mead taste sweet-smelling of making, sweet acid appropriateness, and do not lose the original nutritive ingredient of honey, help HUMAN HEALTH.

Main points of the present invention are, screen, tame out a strain quality yeast bacterium, and bacterium is called Y-2007, it is seeded in the honey, utilize fructose in the honey, glucose through saccharomycetic zymase effect, under the situation of anaerobic, produce fermentative action, generate alcohol and carbonic acid gas.

Bacterial classification is cultivated by slant medium and liquid nutrient medium.

The honey raw material sources that the present invention adopts are extensive, and high-quality honey such as the acacia honey in the north, Mel Jujubae, Mel, southern clover honey, cauliflower honey, citrus honey, osmanthus honey all can be as the mead raw material.After the dilution proportion of honey with 1: 2.5 or 1: 3, through pasteurize, ferment jar before going into after the coarse filtration inserts saccharomycetes to make fermentation, 25～32 ℃ of leavening temperatures, fermentation time 6～8 days when ℃ left and right sides of liquid temperature drop to 30 in the jar.After finishing, preceding ferment will go into back ferment jar after the filtration of wine liquid, 5～15 ℃ of secondary fermentation temperature, and fermentation time 25～35 days, after the fermentation ends, filtration, can, pasteurize.

Embodiment: the Mel Jujubae of getting 1 kilogram adds 3 times of water, through pasteurize after 30 minutes, filter, ferment jar inoculation fermentation before going into, temperature remains on about 30 ℃, go into back ferment jar fermentation 25～35 days after will wine liquid after 6～8 days filtering, temperature remains on about 10 ℃, afterwards with the filtration of wine liquid, can, after pasteurize, promptly get required mead finished product.

The mead composition analysis

Project content

Conventional

Total reducing sugar g/100ml 6～8

Total acid g/100ml 0.3～0.35

Alcohol g/100ml 5～10

Ash content mg/100ml 0.05

Volatile acid g/100ml 0.046

PH 3.2～3.6

VITAMIN mg/100ml

B ₁0.002

B ₂0.065

C 0.3

Protein 1.2%

Amino acid mg/100ml

Aspartic acid 19.01

Threonine 6.18

Serine 7.19

L-glutamic acid 48.50

Glycine 12.08

L-Ala 8.95

Project content

Gelucystine 6.85

Xie Ansuan 14.97

Methionine(Met) 2.09

Isoleucine 7.92

Leucine 10.82

Tyrosine 0.67

Phenylalanine 10.60

Methionin 9.85

Ammonia 15.63

Histidine 5.10

Arginine 9.42

Tryptophane

Proline(Pro) 17.67

Mineral substance mg/100ml

Phosphorus 1.8

Iron 0.49

Calcium 3.59

Aromatoising substance

Total ester g/100ml 0.7762(is in ethyl acetate)

Volatilization ester g/100ml 0.0035

N-propyl alcohol mg/100ml 2.13

Isopropylcarbinol mg/100ml 3.36

Propyl carbinol mg/100ml 0.42

Primary isoamyl alcohol mg/100ml 13.67

Acetaldehyde mg/100ml 1.88

Ethyl acetate mg/100ml 2.2

Project content

The ethyl lactate vestige

Methyl alcohol g/100ml＜0.01

Potato spirit g/100ml 0.015

The invention has the advantages that: selected bacterial classification is good, and zymotechnique is reasonable, product wine light yellow complexion, limpid, sweet fragrant elegant, and aroma is pleasant, sour and sweet palatability, slightly tasty and refreshing bitter taste. Owing on the make adopt pasteurization, thereby kept the former nutritious of honey, the multiple nutritional components that contains the needed by human such as multivitamin, organic acid, often drunk the effect of stomach invigorating, invigorating the spleen, invigorating kidney, promoting blood circulation, neurasthenia and some chronic diseases are also had good auxiliary curative effect, are a kind of desirable tonic nutrient liquors.

Claims

1, a kind of manufacture method of fermented honey wine, it is characterized in that, cultivated, screened, tame the quality yeast bacterium that a strain is adapted at fermenting in the honey, bacterium is called Y-2007, and it is cultivated with slant medium and liquid nutrient medium, and honey is by the dilution proportion of 1: 2.5 or 1: 3, through pasteurize, go into preceding ferment jar fermentation after filtering, connect bacterium, fermented liquid changes back ferment jar fermentation, filtration, can after filtering over to, promptly gets the mead finished product after pasteurize.

2, the manufacture method of fermented honey wine according to claim 1 is characterized in that, 25～32 ℃ of primary fermentation temperature, fermentation time 6～8 days.

3, the manufacture method of fermented honey wine according to claim 1 is characterized in that, 5～15 ℃ of secondary fermentation temperature, fermentation time 25～35 days.

4, according to the manufacture method of claim 1,2,3 described fermented honey wines, it is characterized in that, after adding genseng in the mead, continue processing, brewage into the genseng mead.

5, according to the manufacture method of claim 1,2,3 described fermented honey wines, it is characterized in that, can brewage into honey champagne or honey light sparkling wine by the method for generally brewageing champagne or light sparkling wine with the mead deep processing.

6, according to claim: 1, the manufacture method of 2,3 described fermented honey wines, it is characterized in that, can adjust the zymotechnique of mead by the method for general beer brewing, brew honey beer into.