Preparation technology of dark plum wine

Abstract

The invention provides a manufacturing process of sour plum wine. The preparation steps are as follows: (1) raw material processing: selecting fully mature sour plums, sweet-scented osmanthus, and honey as raw materials, cleaning the sour plums and freezing them overnight; (2) crushing and beating: Use a crusher to crush the sour plum into 1-2mm particles, mix the crushed raw materials with sweet-scented osmanthus and honey in a mass ratio of 30:4:7 for beating treatment; (3) enzymatic clarification: clean the fermentation device before fermentation , sterilization, then pour the pulp into the fermentation device, add 0.5g / kg of pectinase to the fermentation device while stirring, set the enzymolysis temperature at 15°C, and the enzymolysis time for 26h to obtain the enzymolysis solution; (4) Fermentation: add 0.15g / kg of distiller's yeast to the enzymolysis solution, control the fermentation temperature at 25°C, and the relative humidity at 40‑50%, and ferment for 48 days. The invention has the effects of invigorating the stomach and eliminating food, stimulating the secretion of parotid gland hormones and anti-aging.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to a production process of sour plum wine. Background technique [0002] The sugar in the fruit itself is fermented into alcohol by yeast, and it contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. [0003] Green plums are sweet and flat in nature, large in fruit, thin in skin, shiny, thick in flesh, small in core, crisp in quality, juicy in texture, high in acidity, rich in various amino acids needed by the human body, and have a sweet and sour fragrance, especially Because it is rich in fruit a...

AI Technical Summary

Problems solved by technology

Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted