Method for preparing green plum rice wine through micro-fermentation of Wickerhamomyces anomalus and saccharomyces cerevisiae

Abstract

The invention discloses a method for preparing green plum rice wine through micro-fermentation of Wickerhamomyces anomalus and saccharomyces cerevisiae, and belongs to the technical field of food fermentation. Firstly, micro-fermentation process parameters are optimized, a mixed bacteria inoculation mode is selected, and then rice and green plums are combined to ferment the green plum rice wine according to an optimized process. The green plum rice wine fermented by the micro-fermentation mixed bacteria process not only retains the nutritional value and bouquet of the rice wine, but also increases the unique fruity flavor and health-care efficacy of the green plums, and meets the requirements of consumers on nutrition and functions. In addition, the micro-fermentation process is simple, conditions are controllable, the fermentation process is soft, the prepared product is good in palatability and sensory flavor, and an effective method is provided for fermentation of the green plum rice wine.

Description

Technical Field

[0001] The present invention belongs to the technical field of food fermentation, and particularly relates to an abnormal Wickerhamomyces

[0002] anomalus and Saccharomyces cerevisiae micro-fermentation to prepare green plum rice wine. Background Art

[0003] In recent years, the international community has paid more and more attention to and recognized the rich anthocyanins and efficacy of some fruits such as green plums, prunes, and mulberries, but these fruits are not easy to store. In order to promote the development of its industry and increase its added value, researchers have invested a lot of energy in the study of fruits that are both medicinal and edible. Fermenting them into fermented products is a major trend in today's development, which can retain the nutrients rich in the fruit to the greatest extent and extend the shelf life.

[0004] Fermentation generally refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves, or direct metabolites or secondary metabolites. However, fermentation is often accompanied by intense consumption and generation reactions, which will have an adverse effect on the retention of the flavor of the raw materials themselves, especially the retention of the original flavor substances of fruits and vegetables. Therefore, the concept of slight fermentation is proposed here. As the name suggests, slight fermentation is to use the metabolites or secondary metabolites produced by slight fermentation to increase the substances in the raw materials but retain the original flavor substances or nutrients of the raw materials. These added substances are usually controlled by means to produce substances that are beneficial to improving product quality, such as esters, alcohols, acids, aldehydes, etc. that improve flavor. However, there are few reports on the methods of controlling slight fermentation at home and abroad. Therefore, if this technology can be fully mastered, it will greatly improve the competitiveness of enterprises and inject new blood into the fermentation industry.

[0005] Fermentation with a single strain results in a bland flavor. Green plum rice wine fermented with brewer's yeast alone has a strong rice aroma, insufficient fruity aroma, and a single wine style. Mixed fermentation can further improve the wine quality and enrich the flavor of green plum rice wine. Studies have been conducted on the effect of mixed fermentation of abnormal Wickham yeast and brewer's yeast on the aroma of wine. The results show that compared with samples fermented with brewer's yeast alone, the contents of ethyl hexanoate, ethyl octanoate, and ethyl acetate in mixed fermentation wine samples are increased, and the floral and fruity aroma and mellow aroma of the wine are more intense. The abnormal Wickham yeast (Hanseniaspora vineae) in grape juice and Angel wine yeast were mixed to ferment kiwi wine, and the process conditions were optimized to obtain kiwi wine with elegant floral and fruity aroma, rich wine aroma, and slightly sour taste. The fermentation of mulberry wine with abnormal Wickerhamomyces anmalus and Saccharomyces cerevisiae increased the volatile substances by 6 kinds compared with single-bacteria fermentation, giving the mulberry wine the aroma of cherry, cantaloupe, strawberry, etc. The mixed fermentation of abnormal Wickerhamomyces anmalus and Saccharomyces cerevisiae with Dendrobium officinale rice wine showed that the polysaccharides, polyphenols, and total flavonoids in the mixed fermentation samples increased significantly, the total amino acid content increased, the sensory score increased, and the quality of the rice wine was improved. In order to improve the single fermentation style of green plum rice wine, the commercial yeast strains were combined with the commercial yeast strains for mixed fermentation based on the selection of yeast strains suitable for micro-fermentation in the natural fermentation liquid of small berries, which further enriched the flavor of green plum rice wine and improved the body quality of green plum rice wine.

[0006] my country is rich in green plum resources, which are "medicine and food" fruits. Green plum contains rich nutrients and active ingredients. my country's "Compendium of Materia Medica" records that "raw plum, green plum, sour, flat, non-toxic; black plum, that is, smoked black plum, sour, warm, flat, astringent, non-toxic, has the effects of relieving cough and expelling ascaris"; "National Pharmacopoeia" records that "black plum can restrain the lungs, astringe the intestines, promote fluid production, and calm ascaris. It is used for chronic cough due to lung deficiency, chronic diarrhea, dysentery, deficiency heat and thirst, ascaris syncope, vomiting and abdominal pain". Mature green plums are more acidic and less sugar, and most of them are soaked wine. Few studies on fermented wine are still based on workshop production in many places, with low productivity, lack of a sound industrial structure and the introduction of high-paying biotechnology. With the improvement of people's quality of life, the pursuit of healthy diet has become stronger, and the trend of drinking low-alcohol brewed wine has become more obvious. Green plum rice wine is a low-alcohol beverage that is slightly fermented by yeast mixed with green plums on the basis of rice raw materials under low temperature conditions. Green plum rice wine not only retains the characteristic flavor of green plum and the unique style of traditional rice wine, but also has the nutritional and health benefits of anti-oxidation, promoting digestion, and anti-fatigue. The development of green plum rice wine has increased the added value of rice wine, solved the problem of green plums being difficult to ferment, broadened the sales of green plum products, and provided new ideas for the rational development of green plum resources. Summary of the invention

[0007] The invention aims to provide a method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and brewer's yeast, and green plum and rice are combined to make wine, thereby improving the added value of rice wine; the micro-fermentation mixed bacteria fermentation process increases the flavor substances of green plum rice wine, improves the comprehensive quality of green plum rice wine, and meets consumers' demand for green plum rice wine.

[0008] A method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and saccharomyces cerevisiae is carried out according to the following steps:

[0009] (1) Raw material processing

[0010] Select ripe, intact green plums, remove the cores and use a pulping machine to crush and pulp the green plums for later use. Soak the rice, steam it, and cool it to room temperature for later use.

[0011] (2) Enzymatic hydrolysis

[0012] A certain amount of saccharifying enzyme and liquefying enzyme are added to the cooked rice, and enzymatic hydrolysis is carried out at a specified temperature for a period of time.

[0013] (3) Micro-fermentation process optimization

[0014] Taking sensory scores as indicators, the response surface method was used to optimize the fermentation process parameters based on single factor experiments. The optimal inoculation method of Wickerhamomyces anomalus and Saccharomyces cerevisiae was determined based on the physicochemical indicators and sensory analysis results.

[0015] (4) Alcohol fermentation

[0016] The rice saccharified mash obtained by enzymatic hydrolysis in step (2) and the green plum pulp are mixed in a certain proportion, pasteurized and cooled to room temperature, and then inoculated with yeast according to step (3) to carry out alcohol temperature-controlled fermentation until the fermentation is completed.

[0017] (5) Separate aging

[0018] After the alcoholic fermentation is completed, the wine is separated from the lees, the temperature of the wine is lowered, and the wine is allowed to clarify naturally and age.

[0019] (6) Clarification

[0020] After aging, a certain amount of composite clarifier is added to carry out gelatinization treatment, and after clarification for 15 to 20 days, green plum rice wine is obtained by filtration.

[0021] (7) Sterilization and packaging

[0022] The filtered green plum rice wine is sterilized, and the sterilized green plum rice wine must meet the hygiene standards, and then it is aseptically filled, labeled, packed and stored.

[0023] In the step (1), the pulp of the pitted green plums and water are mixed and crushed into a slurry in a mass ratio of 1:1, the rice is soaked for 6 hours, the material-liquid ratio is 1:1.8, and the cooking is completed for 60 minutes until the rice grains are cooked but not mushy.

[0024] In the step (2), saccharifying enzyme at a mass ratio of 1-2‰ and liquefying enzyme at a mass ratio of 1-2% are added to the cooked rice, the mixture is stirred evenly, and enzymolysis is performed at 60°C for 4 hours.

[0025] In the step (3), the response surface optimization parameters of each stage are used, and the alcohol content and sensory score are used as indicators to determine that the amount of green plum added is 22% and the yeast inoculation amount is 5%. The amount of green plum added and the yeast inoculation amount are both added to the amount of rice saccharification mash (by volume ratio), and the fermentation time is 12h. The sensory score of green plum rice wine under this optimization condition is 86.7. Taking physical and chemical indicators (total acid, solid, alcohol content, amino acid nitrogen, etc.) and sensory score as indicators, it is determined that abnormal Wickham yeast and brewer's yeast are inoculated simultaneously and the inoculation ratio is 1:1 by mass ratio as the best mixed bacteria inoculation method.

[0026] In the step (3), the abnormal Wickerhamomyces anomalus is currently deposited in the China Center for Type Culture Collection, with the deposit address being Wuhan University, Wuhan, China. The recommended classification name is Wickerhamomyces anomalus gsyb 99, and the deposit number is CCTCC NO:M 2022912.

[0027] In the step (3), Saccharomyces cerevisiae is currently deposited in the China Center for Type Culture Collection, with the deposit address being Wuhan University, Wuhan, China. The proposed taxonomic name is Saccharomyces cerevisiae gsyyh 99, and the deposit number is CCTCC NO: M2022914.

[0028] In the step (4), the rice saccharification mash and the green plum pulp are mixed in a volume ratio of 100:22, sterilized at 85°C for 15 minutes, and cooled to room temperature. Abnormal Wickham yeast and brewer's yeast are inoculated into the mixed fermentation liquid at a mass ratio of 1:1, and fermented at 12°C for 12 days, that is, the alcohol fermentation is completed.

[0029] In the step (5), the wine is separated from the dregs by filtering with a silk cloth having a mesh size of 100 to 300, and then the temperature of the wine is lowered to 4° C. to allow it to clarify naturally.

[0030] In the step (6), in order to clarify and stabilize the green plum rice wine, a certain amount of clarifier needs to be added to clarify the green plum rice wine; the clarifier will flocculate with various substances in the wine, and this process will affect the color and flavor of the green plum rice wine. Therefore, adding different types and amounts of clarifiers will have different effects on the quality of the green plum rice wine; the commonly used composite clarifier addition amount is 0.1g / L bentonite and 0.26g / L chitosan, 0.1g / L chitosan and 0.3g / L xanthan gum, or 0.3g / L tannin and 0.4g / L gelatin, etc.

[0031] In the step (7), the green plum rice wine obtained by filtration is subjected to ultra-high pressure sterilization treatment. The sterilized fruit wine must meet the hygiene standards, and then is aseptically filled, labeled, packed and stored.

[0032] Compared with the existing technology, the present invention has the following beneficial effects:

[0033] The present invention proposes the concept of micro-fermentation for the first time, with mild fermentation and controllable process conditions. The fermented low-alcohol alcoholic beverages are more palatable and healthier. The combination of rice and fruit takes into account the aroma of rice and fruit, improves the added value of rice wine, and increases the flavor substances of rice wine. Green plum is a fruit that is both a medicine and food. In addition to its nutritional value, green plum rice wine also has certain medicinal and health effects. In addition, mixed bacteria fermentation is used in the fermentation process to increase the diversity of flavor substances, so that green plum rice wine has a deeper sense of layering and mellowness, and the overall quality of green plum rice wine is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 Phylogenetic tree constructed based on 18S rDNA for yeast strains;

[0035] Figure 2 Gel electrophoresis of amplified fragments based on 18S rDNA of yeast strains;

[0036] Figure 3 is the growth curve of yeast on YPDE;

[0037] Figure 4 The effect of temperature on yeast growth;

[0038] Figure 5 The effect of pH value on yeast growth;

[0039] Figure 6 The effect of sucrose concentration on yeast growth;

[0040] Figure 7 The effect of ethanol concentration on yeast growth;

[0041] Figure 8 The effect of SO2 concentration on yeast growth;

[0042] Fig. 9 The effect of different organic acid concentrations on yeast growth. DETAILED DESCRIPTION

[0043] The present invention is further described below in conjunction with specific implementation cases, but the protection scope of the present invention is not limited thereto, and the production raw materials are not limited to green plums.

[0044] The micro-fermentation process parameters optimized by the present invention are: 22% addition amount of green plum, 5% inoculation amount of yeast, and 12 days of fermentation time. The mixed bacteria fermentation method is: brewer's yeast and abnormal Wickham yeast are inoculated and mixed in the fermentation liquid at a mass ratio of 1:1. The addition amount of green plum and the yeast inoculation amount are both added in volume ratio to the addition amount of rice saccharification mash.

[0045] The brewer's yeast (Saccharomyces cerevisiae) provided by the present invention is purchased from Danyang Yihe Food Co., Ltd. and is currently preserved in the China Center for Type Culture Collection, with the preservation address being Wuhan University, Wuhan, China. The proposed classification name is Saccharomyces cerevisiae gsyyh 99, and the preservation number is CCTCC NO: M2022914.

[0046] The abnormal Wickerhamomyces anomalus provided by the present invention is currently preserved in the China Center for Type Culture Collection, with the preservation address being Wuhan University, Wuhan, China. The recommended classification name is Wickerhamomycesanomalus gsyb 99, and the preservation number is CCTCC NO:M 2022912.

[0047] The following are the phylogenetic trees and conventional physical and chemical test results of abnormal Wickham yeast:

[0048] 1 Molecular Biological Identification

[0049] Abnormal Wickerhamomyces anomalus was used to amplify 18S rDNA. The gel electrophoresis results of the amplified fragments were as follows: Figure 2 As shown. Figure 2 It can be seen that the length of the abnormal Wickham yeast band is about 550bp. The PCR amplification product was recovered and sequenced, and the results showed that the length of the abnormal Wickham yeast sequencing fragment was 535bp, which was basically consistent with the gel electrophoresis results. The obtained gene sequence was analyzed by BLAST analysis using NCBI and a phylogenetic tree was constructed. The results are as follows Figure 1 shown.

[0050] 2. Results of routine physical and chemical identification experiments

[0051] 2.1 Growth curve

[0052] Figure 3 It can be seen that Wickerhamomyces anomalus was in the lag phase from 0 to 10 h, in the logarithmic growth phase from 10 to 30 h, and entered the stable phase after 30 h.

[0053] 2.2 Effect of different temperatures on yeast growth

[0054] Figure 4 It can be seen that when the temperature is between 22 and 28°C, the growth of abnormal Wickham yeast (Wickerhamomycesanomalus) gradually increases with the increase of temperature; when the temperature is between 28 and 37°C, the growth of yeast gradually decreases with the increase of temperature. The optimal growth temperature of yeast is 28°C.

[0055] 2.3 Effect of different pH values ​​on yeast growth

[0056] Figure 5 It can be seen that when the pH value is between 3.5 and 5.5, the growth of yeast gradually increases with the increase of pH value; when the pH value is between 5.5 and 6.0, the growth of yeast gradually decreases with the increase of pH value. Therefore, the optimal growth pH value of yeast D1-4 is 5.5.

[0057] 2.4 Effect of different sucrose concentrations on yeast growth

[0058] Figure 6 It can be seen that when the sucrose concentration is between 0 and 100 g / L, the growth of yeast increases with the increase of sucrose concentration; when the sucrose concentration is between 100 and 250 g / L, the growth of yeast decreases with the increase of sucrose concentration. Therefore, the most suitable sucrose concentration for yeast is 100 g / L.

[0059] 2.5 Effect of different ethanol concentrations on yeast growth

[0060] exist Figure 7 It can be seen that when different concentrations of ethanol were added to the culture medium, when the ethanol concentration was between 0 and 10%, the growth of yeast decreased as the ethanol concentration increased; when the ethanol concentration was between 10 and 25%, the growth of yeast reached the minimum and was relatively stable (P<0.05), indicating that the tolerance concentration of yeast D1-4 to ethanol was 10%.

[0061] 2.6 Different SO 2 Effect of concentration on yeast growth

[0062] Figure 8It can be seen that by adding potassium metabisulfite to adjust the culture medium to different SO2 concentrations, the growth of yeast was significantly inhibited by SO2 and gradually decreased with the increase of SO2 concentration.

[0063] 2.7 Effects of different organic acid concentrations on yeast growth

[0064] Fig. 9 It can be seen that when the culture medium was adjusted using different concentrations of malic acid, citric acid and tartaric acid, the yeast growth rate generally showed a downward trend as the concentration of different organic acids increased.

[0065] The composition of the YPD liquid culture medium is as follows: 20.0 g / L peptone; 20.0 g / L glucose; 10.0 g / L yeast extract powder; and the rest is distilled water.

[0066] Embodiment 1:

[0067] Select 220kg of mature, non-corrupted greengage raw materials, remove the core, add water at a material-liquid ratio of 1:1 (mass ratio), crush in a crusher, and make greengage pulp for use. Weigh 780kg of rice and soak for 6 hours, then steam for 60 minutes at a material-liquid ratio of 1:1.8 until cooked but not rotten, add 1‰ (mass ratio) of saccharifying enzyme and 2% (mass ratio) of liquefying enzyme, stir evenly, and enzymolyze at 60℃ for 4 hours. Mix the rice saccharification mash and greengage pulp evenly, sterilize at 85℃ for 15 minutes, cool to room temperature, and press 10 7 CFU / mL is added to the prepared yeast seed liquid (the colonies are picked out from the slant test tubes where abnormal Wickham yeast and brewer's yeast are stored to activate and prepare the seed liquid, the seed liquid is inoculated in the YPD liquid medium, the inoculation amount is 5% of the mass ratio, and after culturing at 12℃ for 48h, the two are inoculated in the fermentation liquid at a ratio of 1:1), fermented at 12℃ for 12 days, and the fermentation is over. After the end, the temperature of the wine is lowered to 5℃ and allowed to clarify naturally. After three months, the can is poured and clarified with 0.1g / L bentonite and 0.26g / L chitosan. The lees are separated by clarification at 15℃ for 20d. Finally, ultra-high pressure sterilization, filtration, aseptic canning, labeling, packaging and storage are carried out.

[0068] Embodiment 2:

[0069] 220kg of mature, non-corrupted green plums were selected, pitted, crushed in a crusher at a material-liquid ratio of 1:1 (mass ratio), and made into green plum pulp for later use. 780kg of rice was weighed and soaked for 6 hours, and then steamed for 60 minutes at a material-liquid ratio of 1:1.8 until cooked but not rotten, and 2‰ of saccharifying enzyme and 2% of liquefying enzyme (mass ratio) were added, stirred evenly, and enzymolyzed at 60℃ for 4 hours. The rice saccharification mash was evenly mixed with the green plum pulp, sterilized at 85℃ for 15 minutes, cooled to room temperature, and heated to 10 7CFU / mL is added to the prepared yeast seed liquid (the colonies are picked from the slant test tubes containing abnormal Wickham yeast and brewer's yeast to activate and prepare the seed liquid, the seed liquid is inoculated in the YPD liquid medium, the inoculation amount is 5% of the mass ratio, and after culturing at 12℃ for 48h, the two are inoculated in the fermentation liquid at a mass ratio of 1:1), fermented at 12℃ for 12 days, and the fermentation is over. After the end, the temperature of the wine is lowered to 5℃ and allowed to clarify naturally. After three months, the can is poured and clarified with chitosan 0.1g / L and xanthan gum 0.3g / L. The wine lees are separated by clarification at 15℃ for 20d. Finally, ultra-high pressure sterilization, filtration, aseptic canning, labeling, packaging and storage are carried out.

[0070] Embodiment 3:

[0071] 220kg of mature, non-corrupted green plums were selected, pitted, crushed in a crusher at a material-liquid ratio of 1:1, and made into green plum pulp for later use. 780kg of rice was weighed and soaked for 6 hours, and then steamed for 60 minutes at a material-liquid ratio of 1:1.8 until cooked but not rotten, and 2‰ of saccharifying enzyme and 2% of liquefying enzyme (mass ratio) were added, stirred evenly, and enzymolyzed at 60℃ for 4 hours. The rice saccharification mash was evenly mixed with the green plum pulp, sterilized at 85℃ for 15 minutes, cooled to room temperature, and heated for 10 minutes. 7 CFU / mL is added to the prepared yeast seed liquid (the colonies are picked from the inclined test tubes containing abnormal Wickham yeast and brewer's yeast to activate and prepare the seed liquid, the seed liquid is inoculated in the YPD liquid medium, the inoculation amount is 5% of the mass ratio, and after culturing at 12℃ for 48h, the two are inoculated in the fermentation liquid at a ratio of 1:1), fermented at 12℃ for 12 days, and the fermentation is over. After the end, the temperature of the wine is lowered to 5℃ and allowed to clarify naturally. After three months, the can is poured and clarified with 0.3g / L tannin and 0.4g / L gelatin. The wine lees are separated by clarification at 15℃ for 20d. Finally, ultra-high pressure sterilization, filtration, aseptic canning, labeling, packaging and storage are carried out.

Claims

1. A method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and saccharomyces cerevisiae, characterized in that Follow the steps below: (1) Raw material processing Select ripe, intact green plums, remove the cores, and use a pulping machine to crush and pulp the green plums for later use; soak the rice, steam it, and cool it to room temperature for later use; (2) Enzymatic hydrolysis Adding a certain amount of saccharifying enzyme and liquefying enzyme to the cooked rice, and performing enzymolysis at a specified temperature for a period of time; (3) Micro-fermentation process optimization Optimize fermentation process parameters based on sensory scores; determine the optimal inoculation method for Wickerhamomyces anomalus and Saccharomyces cerevisiae based on physical and chemical indicators and sensory analysis results; (4) Alcohol fermentation The rice saccharification mash obtained by enzymatic hydrolysis in step (2) and the green plum pulp are mixed in a certain proportion, pasteurized and cooled to room temperature, and then inoculated with yeast according to step (3) to carry out alcohol temperature-controlled fermentation until the fermentation is completed; (5) Separate aging After the alcohol fermentation is completed, the wine is separated from the lees, the temperature of the wine is lowered, and the wine is allowed to clarify naturally and age; (6) Clarification After aging, a certain amount of composite clarifier is added to remove the glue, and after clarification for 15 to 20 days, green plum rice wine is obtained by filtration. (7) Sterilization and packaging The filtered green plum rice wine is sterilized, and the sterilized green plum rice wine must meet the hygiene standards, and then it is aseptically filled, labeled, packed and stored.

2. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (1), the pulp of the pitted green plums and water are mixed and crushed into a slurry in a mass ratio of 1:1, the rice is soaked for 6 hours, the material-liquid ratio is 1:1.8, and the cooking is completed for 60 minutes until the rice grains are cooked but not mushy.

3. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (2), saccharifying enzyme at a mass ratio of 1-2‰ and liquefying enzyme at a mass ratio of 1-2% are added to the cooked rice, the mixture is stirred evenly, and enzymolysis is performed at 60°C for 4 hours.

4. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (3), the response surface optimization parameters of each stage are used, and the alcohol content and sensory score are used as indicators to determine that the amount of green plum added is 22% and the yeast inoculation amount is 5%, the amount of green plum added and the yeast inoculation amount are both added in the amount of rice saccharification mash (by volume ratio), and the fermentation time is 12h; based on physical and chemical indicators (total acid, solid, alcohol content, amino acid nitrogen, etc.) and sensory score as indicators, it is determined that abnormal Wickham yeast and brewer's yeast are inoculated simultaneously and the inoculation ratio is 1:1 by mass ratio as the best mixed bacteria inoculation method.

5. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (3), the abnormal Wickerhamomyces anomalus is currently deposited in the China Center for Type Culture Collection, with the deposit address being Wuhan University, Wuhan, China. The recommended classification name is Wickerhamomyces anomalus gsyb 99, and the deposit number is CCTCC NO:M 2022912.

6. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (3), the brewer's yeast (Saccharomyces cerevisiae) is obtained by analysis and purification from sake in the laboratory and is currently preserved in the China Center for Type Culture Collection, with the preservation address being Wuhan University, Wuhan, China. The proposed classification name is Saccharomyces cerevisiae gsyyh 99, and the preservation number is CCTCC NO: M2022914.

7. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (4), the rice saccharification mash and the green plum pulp are mixed in a volume ratio of 100:22, sterilized at 85° C. for 15 min, and cooled to room temperature; abnormal Wickham yeast and brewer's yeast are inoculated into the mixed fermentation liquid at a mass ratio of 1:1 at the same time, and fermented at 12° C. for 12 days, that is, the alcohol fermentation is completed.

8. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (5), the wine is separated from the dregs by filtering with a silk cloth having a mesh size of 100 to 300, and then the temperature of the wine is lowered to 4° C. to allow it to clarify naturally.

9. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (6), in order to clarify and stabilize the green plum rice wine, a certain amount of clarifier needs to be added to clarify the green plum rice wine; the clarifier will flocculate with various substances in the wine, and this process will affect the color and flavor of the green plum rice wine. Therefore, adding different types and amounts of clarifiers will have different effects on the quality of the green plum rice wine; the commonly used composite clarifier addition amount is 0.1g / L bentonite and 0.26g / L chitosan, 0.1g / L chitosan and 0.3g / L xanthan gum, or 0.3g / L tannin and 0.4g / L gelatin, etc.

10. The method for preparing green plum rice wine by micro-fermentation of abnormal Wickham yeast and Saccharomyces cerevisiae according to claim 1, characterized in that In the step (7), the green plum rice wine obtained by filtration is subjected to ultra-high pressure sterilization treatment. The sterilized fruit wine must meet the hygiene standards, and then is aseptically filled, labeled, packed and stored.

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