蜂蜜酒酿造工艺技术的研究与应用

Research and Application of Mead Brewing Technology

蜂蜜酒是以蜂蜜为原料,经过发酵后所获得的酒精饮料。为了酿造较高酒精度的优质蜂蜜酒,从蜜源挑选、蜜汁灭菌、溶氧操作、选育优良酵母菌株。确定蜂蜜酒发酵过程中流加的次数,流加的量和流加间隔时间,并建立流加的方程。适温发酵、过滤除浊、精心调配等工序,取得蜂蜜酒酿造最佳技术参数。

mead is an alcoholic drink made from fermented honey. In order to produce good quality mead with higher alcoholic degree, process control is necessary. In this paper, selection of honey source, sterilization of honey, operation of dissolved oxygen, and selection of good quality yeast strain were described. Furthermore, the number of feeding in the mead brewing process, the feeding amount and time interval were determined. And feeding equation was also established. Optimal fermentation temperature, filtration to eliminate turbidity, and carefully blending processes were performed to obtain the best technical parameters of mead brewing.