Dark plum wine and preparation method thereof

Abstract

A dark plum wine and its preparation method are disclosed. Main raw materials comprise, by weight, 70 parts of dark plum fruit, 30 parts of chrysanthemum, 40 parts of rhizoma phragmitis, 40 parts of liquorice, 30 parts of mulberry, 30 parts of lemon, 40 parts of honey, 20 parts of white sugar and 30 parts of rice vinegar. The preparation method comprises the following steps: placing the above raw materials into a jar, immersing by adding 500 parts of liquor base, stirring twice a day, immersing for 40 days, filtering out the raw materials in the wine, covering the jar, drying in the sun for 32 days, thoroughly decomposing pectin from fruity smell and pigment, and carefully filtering after separating so as to obtain a finished product. The dark plum wine has sweet, soft and moist mouthfeel of flowers and fruits and also has strong and mellow power of liquor. The dark plum wine even has beautiful and distinct color, has cozy and lasting taste, has strong liquor power and has no phenomena of heartburn, dizziness and headache, dry mouth and dry eyes if people drink a proper amount of the wine.

Description

technical field [0001] The invention relates to a method for preparing an alcoholic beverage, in particular to a kind of ebony wine and its preparation method. Background technique [0002] In my country, dark plums mainly grow in the virgin forests of Daxing’an Mountains north of 52 degrees north latitude. The fruit is blue in color and covered with a layer of white fruit powder. The flesh is delicate, the fruit tastes sweet and sour, with a unique flavor and rich nutrition. Among them, the anthocyanins contained in ebony plums are the highest in all fruits and vegetables, and they mainly have the effects of antibiotics, anti-free radicals, anti-vision degradation, and anti-arteriosclerosis and thrombosis. Therefore, it has been favored by people in recent years, and has been further processed into fruit juice drinks. Most of the existing fruit wines contain chemical components such as preservatives, essences, pigments, saccharin, etc., which lack the original flavor and t...

AI Technical Summary

Problems solved by technology

Most of the existing fruit wines contain chemical components such as preservatives, essences, pigments, saccharin, etc., which lack the original taste and the feeling of fresh fruit fragrance, so the existing fruit wines need to be further improved, perfected and enriched.