Process for making plum wine

Abstract

The invention discloses a process for making plum wine, and belongs to the technical field of fruit wine making. The process comprises the steps of picking raw materials, carrying out primary cleaningand screening, carrying out secondary cleaning, drying, canning and impregnating, carrying out enzymolysis, allowing clarification to take place, fermenting, pouring out a liquor, fermenting with malic acid and lactic acid, storing, aging, fining, filtering, carrying out oxidation resistance treatment, blending, carrying out freezing treatment, filtering with a sterilization plate, performing stability test, carrying out precision filtration, and carrying out quality inspection and filling, to be specific, carrying out quality inspection according to the enterprise standard, and filling afterqualification is confirmed. The plum wine made via the process has the advantages of good taste, stable quality and the like, nutritional ingredients in fruits are retained, the plum wine has outstanding typicality, has no added essence, pigment or preservative, and is a safety healthy food.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a production process of plum fruit wine. Background technique [0002] Plums belong to drupe fruits, which are rich in varieties and widely distributed in my country. Plum is a fruit with the same medicine and food. According to the determination of relevant departments, the edible part of every 100 grams of plums contains 117.2-221.9 kilojoules of energy, 8.8 grams of sugar, 0.7 grams of protein, 0.25 grams of fat, and provitamin A (carotene). ) 100-360 micrograms, 0.3 mg of niacin, more than 6 mg of calcium, 12 mg of phosphorus, 0.3 mg of iron, 130 mg of potassium, 27 mg of vitamin C, and other minerals, various amino acids, asparagine and fiber Su and so on. These nutrients of plums are just necessary for human health and life metabolism. However, its characteristic is that it is not resistant to storage, and it is basically sold fresh, and there are very few pro...

AI Technical Summary

Problems solved by technology

Therefore, there is broad development prospect, yet, most of the fruit wine people on the market are grape wine, and the quality is uneven, what have even too many food additives such as coloring matter, antiseptic, cause bad influence to consumer

[0003] The plum wine produced by this technology is full-juice fermented wine, and the technical difficulties to be overcome mainly include: 1. Residues on the pericarp such as bacteria, pesticide residues and other impurities, if not removed, will be difficult to remove after entering the fruit pulp for fermentation 2. The bitterness of plum wine is strong and difficult to remove; 3. The colloidal stability is poor, and the bottled wine is easy to form secondary Precipitation; easy to oxidize, easy to change the color of the wine; 4. Poor typicality, the brewed plum wine has no distinct plum fruit flavor