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Method for producing after-ripening plum wine

A technology of green plum wine and green plum, which is applied in the field of wine making, can solve the problems of bitterness and heavy taste of green plum wine, achieve the effects of strong fruity aroma, thick taste, and reduce the loss of aroma substances

Active Publication Date: 2018-12-07
ZHEJIANG SHUREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to improve the health-care effect of green plum wine, solve the problem of bitterness and astringency of green plum wine, and reduce the sugar content of green plum wine, the invention provides a post-ripened green plum wine with low sugar content, strong fruity aroma, thick taste and remarkable health care effect And its production process improves the quality and health care effect of the product

Method used

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  • Method for producing after-ripening plum wine
  • Method for producing after-ripening plum wine
  • Method for producing after-ripening plum wine

Examples

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preparation example Construction

[0045] (4) The preparation method of fruit wine yeast liquid culture fluid:

[0046] The cultivation method of the fruit wine liquid yeast liquid is formed by expanding and cultivating step by step in the order of solid inclined test tubes, liquid test tubes and liquid triangular flasks.

[0047] The culture method of solid inclined test tube bacteria is as follows: use 12 to 13 0 Bx malt juice agar medium, cultivated at 28-30°C for 3 days.

[0048] The preparation method of the medium for seed culture in liquid test tubes and liquid triangular flasks is as follows: soak the rice and steam the rice, add water according to the mass ratio of rice to water 1:2, lower the temperature to 60°C, and use 70-140 units / gram of rice Add glucoamylase, stir evenly, keep warm and saccharify at 58-60°C for 4-6 hours, stir once every hour during this period, filter, and adjust the sugar content to 12-13 0 Bx, adjust the pH to 3.8-4.1 with lactic acid, put it into a 25×200mm test tube and a ...

Embodiment 1

[0051] 1. Preparation of post-ripened greengage: Remove the stalks of fresh greengage, spread it on the ground covered with food-grade plastic film indoors, avoid direct sunlight during the post-ripening period, and wash it gently when the greengage is completely yellow and slightly red. dry to use;

[0052] Two, after preparing ripe green plum soaked wine: dilute edible alcohol (superior grade) to 35% vol with water, add the ratio of above-mentioned ripe green plum 50Kg, sucrose 20Kg by 35% vol edible alcohol 100Kg and soak for 6 months, after filtering and separating to obtain Ripe greengage is soaked in wine for subsequent use; described soaking operation, first put edible alcohol and sucrose, then put greengage, to play buffering effect, prevent after ripe greengage from breaking;

[0053] 3. Prepare burdock, medlar and hawthorn soaking liquid: dilute edible alcohol (superior grade) to 30% vol with water, add 100Kg of 30% vol edible alcohol to soak 6Kg of dried burdock roo...

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Abstract

The invention discloses a method for producing after-ripening plum wine and belongs to the technical field of wine making. According to the method disclosed by the invention, after-ripening plums aretaken as raw materials. Since the after-ripening plum is full of fragrance and the astringent flavor is obviously reduced; compared with the existing plum wine product, the made after-ripening plum wine is stronger in fruity aroma and softer in taste and has obviously reduced bitterness, and by virtue of further astringency removal treatment, the condition that the astringent flavor is masked by increasing sugar content is avoided, so that the product is low in sugar content and healthy.

Description

technical field [0001] The invention relates to a production method of post-ripe green plum wine, which belongs to the technical field of wine making. Background technique [0002] Green plums are rich in organic acids, amino acids, polyphenols, vitamins, minerals and other nutrients. They have the functions of promoting body fluids and quenching thirst, regulating the stomach, eliminating fatigue, regulating blood pressure, anti-allergic, protecting the liver, beautifying, improving immunity, and preventing stones. Analgesic and other effects, is one of the best alkaline food in nature. Green plum wine is favored by many health-preserving people because of its sweet and sour taste and the concept of health care. [0003] Green plum wine is divided into soaking type and fermented type according to the production process. At present, the green plum wine products on the market in my country are mainly soaked type. During the fermentation process, a large amount of carbon diox...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/02A61K36/815
CPCA61K36/28A61K36/734A61K36/815C12G3/02C12G3/06A61K2300/00
Inventor 谢广发彭祺孙剑秋陆健陆胤谢海琳熊昊泉
Owner ZHEJIANG SHUREN UNIV
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