Study on the fermentation technology of honey wine

Abstract

Wild honey from Shen Nongjia was used as raw materials with homemade purebred Aspergillus Niger koji,sake brewing yeast as yeast-starter to brew honey wine. Through single factor experiment and response surface analysis,optimal brewing processing was optimized. Results indicated that the optimal fermentation parameters were honey juice was 24%,yeast-starter addition amount of 32%,Thiazote amount of 0.2g·L-1,fermentation temperature of 25℃,fermentation time of 14 d. The produced wine was relatively prominent,strong aroma,harmonious wine body with enjoyable aftertaste,nutrient-rich,alcohol content as high as 14 ~15% vol,total acid 6.5~6.8g/L,remaining sugar 6~7g/L,sensory evaluation 95.