Plum wine brewage technology

Abstract

The invention discloses a plum wine brewage technology, the mainly included steps are, selecting plum; pulping and removing pits to obtain plum slurry; plum slurry components regulation; primary fermentation; separation of new wine; secondary fermentation; aging. The invention uses plum slurry added with leaven to ferment, which insteads fermentation of whole plum or merely crushed plum, such that nutrient components and natural fruity of plum are kept to the utmost extent, and regulation to content of sugar acid in plum slurry can be proceeded conveniently. Proceeding acid remocing treatment to the plum slurry, such that fruit wine leaven can ferment normally, and plum wine with fruity and coordinate taste can be obtained; and amount of white sugar need to be added can be counted according to sugar content of the plum slurry and wine-degree requirements of fermentation plum wine, thereby percentage of plum and alcohol can be controlled accurately without adding other edible alcohol.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a plum wine brewing process. Background technique [0002] Plum wine is currently a popular drink. The existing plum wine production methods usually include two types. One is to directly soak whole or crushed green plums in wine for fermentation and brewing, and the other is to use salt Pickled plums or dark plums are used as raw materials to make plum wine. In a word, the existing plum wine is mainly made of ripe plum fruit, salted plum or black plum, partially fermented with the extract juice, and blended with edible alcohol or white wine. It is not fermented plum wine in the true sense without fermenting with special yeast for plum wine, which often causes the natural fragrance and nutritional components of plums to be lost too much, cannot retain the comprehensive nutritional components of plum fruit to the maximum extent, and lacks the natural fruity aroma of plu...

AI Technical Summary

Problems solved by technology

It is not fermented plum wine in the true sense without fermenting with special yeast for plum wine, which often causes the natural fragrance and nutritional components of plums to be lost too much, cannot retain the comprehensive nutritional components of plum fruits to the maximum extent, and lacks the natural fruity fragrance of plum fruits; and The acidity cannot be removed, the taste of the brewed wine is more sour, and the ratio of greengage to alcohol is not easy to control (often need to add additional edible alcohol), resulting in that each batch of brewed wine may be different, affecting the quality of the wine