Plum wine fermentation preparation process

Abstract

The invention relates to the technical field of wine products, in particular to a plum wine fermentation preparation process which comprises the following steps: step 1) finely selecting 70% ripe green plums, cleaning and sterilizing; step 2), weighing one ton of cleaned well-done green plums and one ton of white granulated sugar; step 3) uniformly dividing one ton of green plums into multiple layers, covering each layer of green plums with a layer of white granulated sugar, and performing sealed fermentation for 30 days; step 4) adding water, and adjusting the sugar degree to 28%; step 5), adding probiotic liquid, wherein the weight of the probiotic liquid is equal to the total weight of the green plums, the sugar and the water which are added previously multiplied by 20%; step 6) 60 days later, adding yellow granulated sugar or white granulated sugar once, wherein the amount of the yellow granulated sugar or white granulated sugar is half of the amount of sugar added for the first time; step 7), after the alcoholic strength reaches 10-12% vol, enabling the plum wine to be mature; step 8) filtering to obtain clarified wine liquid, filling the clarified wine liquid into a sterilized wine bottle, and sealing a cover; and step 9) sterilizing at 85 DEG C for 45 minutes. The period of preparing the plum wine is shortened, and the taste of the plum wine is improved.

Description

technical field [0001] The invention relates to the technical field of wine products, in particular to a plum wine fermentation preparation process. Background technique [0002] Plum wine is a kind of soaked wine made by soaking plums in distilled wine (usually rice distilled wine) for a long time. Well-brewed plum wine is compatible with the fruity sweetness of fruit wine and the strongness of distilled wine. The combination of the two styles makes it particularly intoxicating. [0003] The existing plum wine preparation process is a immersion process, and the preparation cycle is about 2 years, which leads to low production capacity of the winery and a relatively irritating taste. Contents of the invention [0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a plum wine fermentation preparation process, which mainly realizes shortening the period of preparing plum wine and improving the mouthfeel of plum wine. [0005] I...

AI Technical Summary

Problems solved by technology

[0003] The existing plum wine preparation process is a immersion process, and the preparation cycle is about 2 years, which leads to low production capacity of the winery and a rather irritating taste