Method for producing honey wine
The invention relates to a production method of honey fermented wine, and the production method belongs to the technical field of fruit wine. Natural acacia original honey is taken and diluted till the sugar Brix of 22 to 30 Brix by using pure water, yeast nutrients for promoting the growth of a yea...
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| creator | HU YONGMEI GE XIANGYANG AI SHEN LIANG YUNXIANG WANG JI TIAN HUANZHANG WANG XIAOMAN |
| description | The invention relates to a production method of honey fermented wine, and the production method belongs to the technical field of fruit wine. Natural acacia original honey is taken and diluted till the sugar Brix of 22 to 30 Brix by using pure water, yeast nutrients for promoting the growth of a yeast are added, the Angel wine high-activity dry yeast after the activation is further added for carrying out the primary fermentation for 20 days at 20 DEG C, and the honey fermented wine is prepared by low-temperature aging at 15 DEG C. The production method can solve the problem of muddy sediments of the honey fermented wine through adding appropriate amount of the yeast nutrients to improve the alcohol degree and simultaneously reduce the sugar degree of the honey and carrying out the heating treatment of wine body, the brewed honey fermented wine is characterized by rich and delicate taste, clarified and transparent appearance, fresh and elegant smell and natural and cool properties. |
| format | Patent |
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Natural acacia original honey is taken and diluted till the sugar Brix of 22 to 30 Brix by using pure water, yeast nutrients for promoting the growth of a yeast are added, the Angel wine high-activity dry yeast after the activation is further added for carrying out the primary fermentation for 20 days at 20 DEG C, and the honey fermented wine is prepared by low-temperature aging at 15 DEG C. The production method can solve the problem of muddy sediments of the honey fermented wine through adding appropriate amount of the yeast nutrients to improve the alcohol degree and simultaneously reduce the sugar degree of the honey and carrying out the heating treatment of wine body, the brewed honey fermented wine is characterized by rich and delicate taste, clarified and transparent appearance, fresh and elegant smell and natural and cool properties.</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2009</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090211&DB=EPODOC&CC=CN&NR=101362996A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090211&DB=EPODOC&CC=CN&NR=101362996A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HU YONGMEI</creatorcontrib><creatorcontrib>GE XIANGYANG</creatorcontrib><creatorcontrib>AI SHEN</creatorcontrib><creatorcontrib>LIANG YUNXIANG</creatorcontrib><creatorcontrib>WANG JI</creatorcontrib><creatorcontrib>TIAN HUANZHANG</creatorcontrib><creatorcontrib>WANG XIAOMAN</creatorcontrib><title>Method for producing honey wine</title><description>The invention relates to a production method of honey fermented wine, and the production method belongs to the technical field of fruit wine. 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Natural acacia original honey is taken and diluted till the sugar Brix of 22 to 30 Brix by using pure water, yeast nutrients for promoting the growth of a yeast are added, the Angel wine high-activity dry yeast after the activation is further added for carrying out the primary fermentation for 20 days at 20 DEG C, and the honey fermented wine is prepared by low-temperature aging at 15 DEG C. The production method can solve the problem of muddy sediments of the honey fermented wine through adding appropriate amount of the yeast nutrients to improve the alcohol degree and simultaneously reduce the sugar degree of the honey and carrying out the heating treatment of wine body, the brewed honey fermented wine is characterized by rich and delicate taste, clarified and transparent appearance, fresh and elegant smell and natural and cool properties.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | Method for producing honey wine |
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