Honey plum wine and brewing process thereof

A technology of plum wine and honey, applied in the field of winemaking, can solve the problems of sweet taste and poor quality of wine, and achieve the effects of long fermentation time, golden color and sweet taste.

Inactive Publication Date: 2019-03-29
四川生态诚品农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing plum wine will add many additives in the production process, resulting in problems such as sweet taste and poor quality of the wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of honey plum wine provided by the present embodiment comprises the following steps:

[0029] (1) Choose 130 parts of eight mature greengages that are not smelly, sour, mildewed and without scars, and then the selected greengages are washed and packed into fermenters;

[0030] (2) choose 200 parts of pure natural honey in the mountain forest and add in the fermenter;

[0031] Lay a layer of greengage in the fermentation tank, then cover the greengage with a layer of honey, and then repeat this cycle to ensure the even mixing of greengage and honey, so as to ensure the effect of moistening honey;

[0032] (3) After the honey moistening is completed, add 250 parts of pure water to the fermenter during late June to early July each year to extract the fermented liquid. The fermented liquid must be sealed and carried out at normal temperature. The extraction time of the fermentation broth is 80 days, and the normal temperature is between 25°C and 31°C...

Embodiment 2

[0038] The preparation method of honey plum wine provided by the present embodiment comprises the following steps:

[0039] (1) Choose 110 parts of eight-ripe green plums that are not smelly, sour, mildewed and without scars, and then the selected green plums are washed and packed into fermenters;

[0040] (2) choose 180 parts of pure natural honey in the mountain forest and add in the fermenter;

[0041] Lay a layer of greengage in the fermentation tank, then cover the greengage with a layer of honey, and then repeat this cycle to ensure the even mixing of greengage and honey, so as to ensure the effect of moistening honey;

[0042] (3) After the honey moistening is completed, add 225 parts of pure water to the fermenter during late June to early July each year to extract the fermented liquid. The fermented liquid must be sealed and carried out at normal temperature. The extraction time of the fermentation broth is 75 days, and the normal temperature is between 25°C and 31°C...

Embodiment 3

[0048] The preparation method of honey plum wine provided by the present embodiment comprises the following steps:

[0049] (1) Choose 150 parts of eight mature greengages that are not smelly, sour, mildewed and without scars, and then the selected greengages are washed and packed into fermenters;

[0050] (2) choose 240 parts of pure natural honey in the mountain forest and add in the fermenter;

[0051] Lay a layer of greengage in the fermentation tank, then cover the greengage with a layer of honey, and then repeat this cycle to ensure the even mixing of greengage and honey, so as to ensure the effect of moistening honey;

[0052] (3) After the honey moistening is completed, add 300 parts of pure water to the fermenter during late June to early July each year to extract the fermented liquid. The fermented liquid must be sealed and carried out at normal temperature. The extraction time of the fermentation broth is 85 days, and the normal temperature is between 25°C and 31°C...

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PUM

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Abstract

The invention discloses a honey plum wine and a brewing process of the honey plum wine. The honey plum wine is prepared by (1) choosing 130 parts of green plum, and putting into a fermentation tank; (2) choosing 200 parts of pure natural honey produced in a mountain forest, adding into the fermentation tank, and mixing evenly with the green plum to moisten the honey; (3) adding 250 parts of purified water into the fermentation tank, and extracting a fermentation liquid; (4) adding pectinase into the fermentation tank, and primarily fermenting at the room temperature; (5) separating a wine liquid from the green plum after the primary fermentation, pouring the separated wine liquid into the fermentation tank, and adding lactic acid bacteria to secondarily ferment at the normal temperature; (6) putting the wine liquid in the fermentation tank into a storage vessel for ageing, and keeping in a dark place and keeping the constant temperature in the ageing process; and (7) obtaining the honey plum wine after finishing the ageing. The pure natural raw material in a natural reserve is fermented according to the change of rhythm of the four seasons, a produced wine product is golden yellowand transparent, the taste is fresh and sweet, and the honey plum wine has a unique flavor fusing the quietly elegant plum flavor and the special fragrance of honey of various flowers.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a honey plum wine and a brewing process thereof. Background technique [0002] Plum fruit is rich in calcium, magnesium, potassium, sodium, phosphorus, iron, manganese, copper, zinc and other diverse minerals, among which the content of calcium, phosphorus, iron and other units is much higher than other types of fruits. In addition, plums also contain amino acids such as citric acid and threonine, and flavonoids, which are necessary substances that are beneficial to the normal progress of human protein formation and metabolic functions. [0003] Honey is fully brewed from the juice secreted by the honey glands of plants collected by bees. The main components are fructose and glucose, which account for about 70% of the total content and can be directly absorbed by the human body. In addition, honey also contains a variety of inorganic salts and vitamins, calcium, iron...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026
CPCC12G3/02
Inventor 姜继东珂胡晋徐梅王艳曹恩珲
Owner 四川生态诚品农业开发有限公司
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