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Full plum fruit fermented plum wine and brewing method thereof

A fermented, green plum wine technology, applied in the field of winemaking, can solve the problems of weak taste of fermented wine, affect shelf life, poor stability, etc., and achieve the effects of enhancing taste, prolonging shelf life, and prolonging aftertaste

Active Publication Date: 2011-11-23
广州市顺昌源酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Green plum wine is a high-grade drinking wine with a long history and profound cultural connotation. After further fermentation, the fermented wine has a weak taste and extremely poor stability, which seriously affects its shelf life. This technology uses whole plum fruit fermentation to better solve the problems of high acidity, difficult fermentation and poor stability. The fermented green plum wine Intense aroma, harmonious taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 10 tons of green plums from the Conghua area were selected for screening and passed through two-stage cleaning. Pour into the fermentation tank, add 10 tons of purified water, add white sugar and honey, (1830kg white sugar, 370kg apricot blossom honey) adjust the sugar content to 220g / L.

[0033] Add 100 grams / ton of active dry yeast for brewing dry white produced by the French Laman Group, fermented at 22°C,

[0034] After three days the pH reached 3.0, the plums were separated, 1150kg of white sugar was added, and the temperature was controlled at 18-20°C to continue the fermentation. After 7 days, the fermentation was finished, poured and stored in a tank. After 2 months, 15 tons of liquor was separated.

[0035] Blending according to the requirements of the final product, adding 1500kg white sugar, adjusting the taste, heating the wine to 85°C, keeping it for 30 minutes, and then cooling down to destroy the protein in the wine.

[0036] The temperature of the high-temperatu...

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Abstract

The invention discloses a full plum fruit fermented plum wine and a brewing method thereof. The invention follows the conventional fruit wine theory, and provides a unique brewing method. The brewing method comprises the following steps of: selecting fruits; cleaning; adjusting components; controlling temperature for fermentation; separating plum fruits; supplementing sugar; fermenting; storing and ageing; blending; performing stability treatment; performing clarification treatment; clarifying and filtering; freezing and filtering; filtering a finished product; and filling. The invention discloses a fermented plum wine prepared by the brewing method. The brewed plug wine has thick fruit aroma, elegant flavor, full body, unique style, strong typicality and perfect quality.

Description

[0001] technical field [0002] The invention relates to a whole plum fruit fermented green plum wine and a brewing method thereof, belonging to the technical field of wine making. Background technique [0003] As we all know, fruit wine produced from tropical and subtropical fruits in the world has not yet formed a large-scale production, and its related research and equipment are still in the initial stage of development. Green plum wine is a high-grade drinking wine with a long history and profound cultural connotation. After further fermentation, the fermented wine has a weak taste and extremely poor stability, which seriously affects its shelf life. This technology uses whole plum fruit fermentation to better solve the problems of high acidity, difficult fermentation and poor stability. The fermented green plum wine Intense aroma and harmonious taste. Contents of the invention [0004] The technical problem to be solved by the present invention is to make up for the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 卫高利郑建中刘芳芳武春联
Owner 广州市顺昌源酒业有限公司