Method for making green plum fruit wine

Abstract

The invention discloses a method for making green plum fruit wine. The green plum fruit wine is mainly made of the following raw materials: ginger, green plums and beetroots. The method comprises the following steps: I, making mixed fruit pulp; II, making a solid fermentation material; III, performing mixing fermentation; and IV, terminating fermentation, and performing common filtration, centrifugal filtration and filtration with a kieselguhr filtering layer, thereby finally obtaining the green plum fruit wine. The fresh ginger, the green plums and the beetroots are made into fruit pulp which is further mixed and fermented with steamed powder of rice and wheat, the beetroots are rich in sugar which is beneficial to fermentation of alcohol, no extra cane sugar is needed, the gingerol of the ginger and the coldness of the green plums are just supplemented by each other, and the green plum fruit wine made by using the method has the faint scent of fruits and the fragrance of rice and wheat, is mellow and sweet after taste without bitterness, is gentle in property, is capable of promoting gastrointestinal motility and improving intestine and stomach functions, and is capable of treating stomach coldness and constipation and preventing cold as well.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of green plum fruit wine. Background technique [0002] Green plums contain a lot of protein, fat (fatty oil), carbohydrates and various inorganic salts and organic acids. The organic acid content in green plum fruit is generally 3.0%-6.5%, which is much higher than that of ordinary fruits. The organic acids contained in green plums are mainly citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc., which have the effects of promoting body fluids, quenching thirst, stimulating appetite, and eliminating fatigue, especially the content of citric acid in various fruits. At most, citric acid is an indispensable and important acid for the metabolism of human cell substances. It can promote the decomposition of lactic acid into carbon dioxide and water to be excreted from the body, restore fatigue, and is beneficial to the absorpt...

AI Technical Summary

Problems solved by technology

And the present technology of preparing green plum fruit wine has: 1, adopt high-grade wine to directly soak green plum fruit, such method can not dissolve the nutritional labeling in green plum fruit in the wine fully, and the utilization ratio of beneficial components in green plum fruit is low; 2, will Plum fruit juice is made into juice and sucrose is added for original brewing. The process of preparing juice will cause the loss of nutrients