Production process of mechanism fermentation green and crisp plum wine

Abstract

The invention relates to a production process of mechanism fermentation green and crisp plum wine, and belongs to a production method of fruit wine. The production process comprises the steps of color protection, anti-oxidization, acid regulation, sugar degree regulation, yeast preparation, pre-fermentation, post fermentation, aging and the like. The method has the beneficial effects that D-gluconic acid-delta-lactone is used; the fruit juice and the fruit slag are subjected to color protection; in addition, the D-gluconic acid-delta-lactone can be converted into non-toxic ingredients such as gluconic acid in two hours after the dissolution in the fruit juice; by the process, mildew and bacteria can be inhibited; the problem of sundry bacteria contamination in the juice extraction, acid regulation and sugar regulation processes is solved. In the technical process, the nontoxic Nisin, alcohol, chitosan and potassium sorbate are used for replacing the toxic S02; the S02 nontoxic effect of the product is controlled; the normal fermentation of the fruit wine and the sundry bacteria contamination avoidance of a product are ensured. Pectinase is replaced by the clarification effect of chitosan; the addition of pectinase for separating pectin in the fruit juice into methanol is avoided, so that the content of toxic ingredients of methanol in the product is reduced; the mouthfeel and the flavor of the product are good; the drinking is healthy.

Description

Technical field: [0001] The invention discloses a production process of mechanism-fermented crispy plum wine, which belongs to a production method of fruit wine. Background technique: [0002] Plum is the fruit of the Rosaceae plant Plum. It is cultivated all over the world. It has strong adaptability to climate. It can be cultivated in hillside bushes, waterside, ditch bottom, roadside, etc. at an altitude of 400-2600 meters. It is the main temperate zone. One of the fruit trees widely distributed in our country. [0003] Green Crisp Plum in Dazhou City, Sichuan Province is a product protected by the National Geographical Indication. The current planting area has reached 80,000 mu, and the output has reached more than 40,000 tons. The crispy green plum has large fruit, crisp and sweet taste, good taste, unique flavor and rich nutrition. The pulp contains 8-10% sugar, 1.1-1.35% fruit acid, PH3.0-3.3, 0.5-0.7g protein, 0.2-0.25g fat, 100-360ug carotene, 6-11mg calcium and 1...

AI Technical Summary

Problems solved by technology

With the increase of planting area and output of crispy plums, they can no longer be eaten fresh in the summer of fruit picking. Deep processing of crispy plums has become an inevitable trend. Wine making is a good way out, but there are still problems in the production of plum wine Need to solve: ① home brewing or workshop-style manual processing can not digest the backlog of fresh fruit at all; ② traditional methods use pectinase, potassium metabisulfite (ie SO 2 ), sucrose, etc., so that the toxic components of the product are high, affecting the taste, and even affecting people's health; ③ green and crispy plum skin is thin, and people generally do not peel it when eating it fresh. Potassium or bleaching powder and other chemical agents will inevitably soak into the pulp juice to reduce the quality of juice and wine