A low-alcohol green plum wine and a preparation method thereof

The technology of green plum wine and green plum is applied in the field of winemaking, which can solve the problems of heavy astringency, low taste and weak aroma of green plum wine, and achieve the effects of preventing spoilage, avoiding product taste and aroma, and strong fruit aroma.

Active Publication Date: 2019-01-11
ZHEJIANG SHUREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of low-alcohol plum wine with weak mouthfeel, aroma and heavy astringency, the invention provides a low-alcohol plum wine with a sweet and sour taste, a thicker taste and a richer fruity aroma and a production process thereof

Method used

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  • A low-alcohol green plum wine and a preparation method thereof
  • A low-alcohol green plum wine and a preparation method thereof
  • A low-alcohol green plum wine and a preparation method thereof

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preparation example Construction

[0039] (4) The preparation method of fruit wine yeast liquid culture fluid:

[0040] The method for cultivating the fruit wine liquid yeast liquid is formed by gradually expanding the culture in the order of solid inclined test tubes, liquid test tubes and liquid triangular flasks.

[0041] 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.

[0042] The preparation method of the liquid test tube and liquid triangular flask seed culture medium 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 add 70-140 units / gram of rice 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, use lactic acid to adjust the pH to 3.8-4.1, put it into a 25×200mm test tube and a 3000ml Erlenmeyer...

Embodiment 1

[0045] (1) Preparation of green plum soaked wine: dilute edible alcohol (superior grade) to 30% vol with water, add 100Kg of 30% vol edible alcohol, add 50Kg of green plum, 20Kg of sucrose and 20Kg of sucrose after removing the stems, and soak for 8 months , separated to obtain greengage soaked wine for subsequent use;

[0046] (2) Prepare 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 turns yellow and slightly red , dry for later use;

[0047] (3) After preparing ripe green plum soaked wine: dilute edible alcohol (superior grade) with water to 30% vol, add 100Kg of 30% vol edible alcohol and soak for 6 months in the ratio of 50Kg of post-ripe green plum and 35Kg of sucrose, and obtain after separation Ripe greengage is soaked in wine for subsequent use; described soaking operation, first put edible a...

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Abstract

The invention discloses a low-alcohol green plum wine and a preparation method thereof, belonging to the technical field of brewing wine. The low-alcohol green plum wine of the invention has the advantages of high acidity of green plum soaking wine, strong aroma of after-ripe green plum soaking wine and mellow taste of after-ripe green plum fermented wine, overcomes the shortcomings of single green plum wine in taste and aroma, and has the unique advantages of sour, sweet and tasty, mellow taste and strong fruit aroma.

Description

technical field [0001] The invention relates to a low-alcohol plum wine and a production method thereof, belonging to the technical field of wine making. Background technique [0002] With the continuous improvement of living standards, people's awareness of healthy drinking is gradually enhanced, and beverage wine with health care effects is more and more popular in the market. Greengage is a fruit with both medicinal and edible uses. It is rich in dietary fiber, organic acids, amino acids, polyphenols, vitamins, minerals and other nutrients. Its citric acid content ranks first among fruits, and it is also rich in essential amino acids It has the effects of promoting body fluids to quench thirst, regulating the stomach, eliminating fatigue, regulating blood pressure, anti-allergy, protecting the liver, beautifying, improving immunity, preventing cancer, preventing stones and relieving pain. It is one of the best alkaline foods in nature. Plum wine is favored by many health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/055
CPCC12G3/02C12G3/04
Inventor 谢广发陆胤金建昌彭祺孙剑秋陆健熊昊泉
Owner ZHEJIANG SHUREN UNIV
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