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Method for preparing natural green plum fermented wine

A production method and a technology for fermenting wine, which are applied in the field of wine making, can solve the problems that the acid reduction effect is difficult to achieve the expected goal, the aroma loss of green plum wine, and unfavorable to human health, etc., so as to achieve easy industrial production, good industrial economic benefits, and full taste Effect

Inactive Publication Date: 2018-06-01
SHANGHAI JIAO TONG UNIV +1
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  • Claims
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AI Technical Summary

Problems solved by technology

Among them, the commonly used physical acid reduction method uses anion exchange resin to adsorb fruit acid, which is time-consuming and easily causes the loss of plum wine aroma; the biological acid reduction method uses microorganisms to decompose fruit acid The operation is cumbersome, and the acid reduction effect is difficult to achieve the expected goal; the chemical acid reduction method is low in cost and simple in operation, but due to the addition of a large number of chemical substances, it is not conducive to human health

Method used

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Embodiment Construction

[0026] The concrete preparation method of present embodiment green plum wine, comprises the following steps:

[0027] 1. Sorting: Select nine-ripe, intact, full-grained greengages, and remove diseased, mildewed, damaged greengages and leaves.

[0028] 2. Cleaning: Wash the sorted plums with clean water, drain and set aside.

[0029] 3. Remove the core and crush the pulp: crush the pulp with a greengage crusher to remove the core to obtain greengage pulp.

[0030] 4. Enzymatic hydrolysis: add pectinase according to the dosage of 45-80 mg / L, and enzymatically hydrolyze for 4-6 hours at natural temperature to obtain greengage juice pulp for later use.

[0031] 5. Purified water to reduce acidity: according to the mass ratio of the obtained green plum juice pulp to purified water 1: (5-6.5), the acid content of green plum juice (calculated as citric acid) is adjusted to 6-9g / L.

[0032] 6. Adjust the sugar content of green plum juice: add white sugar to adjust the sugar content ...

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Abstract

The invention discloses a method for preparing natural green plum fermented wine. A green plum juice and pulp as raw materials are fermented by active dry yeast, the fermented product is aged and thesupernatant is collected. The method fully utilizes the plum resources, promotes the development of the forestry and fruit industry, improves income of the fruit farmers, utilizes water purification and acid-reducing processes, is easy to operate, utilizes natural raw materials, does not use chemical substances, produces the natural green plum fermented wine with a full taste and a thick green plum fragrance and is economic.

Description

technical field [0001] The invention relates to a technology in the field of wine making, in particular to a method for making natural green plum fermented wine. Background technique [0002] At present, the acid reduction methods in the brewing process of green plum wine mainly include physical acid reduction method, chemical acid reduction method and biological acid reduction method. Among them, the commonly used physical acid reduction method uses anion exchange resin to adsorb fruit acid, which is time-consuming and easily causes the loss of plum wine aroma; the biological acid reduction method uses microorganisms to decompose fruit acid The operation is cumbersome, and the acid reduction effect is difficult to achieve the expected goal; the chemical acid reduction method is low in cost and simple in operation, but due to the addition of a large number of chemical substances, it is not conducive to human health. Contents of the invention [0003] Aiming at the above-m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李晓波李炜张琳刘治华刘燕刚单爱党
Owner SHANGHAI JIAO TONG UNIV
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