Green plum wine and preparation method thereof

Through the combination of heat shock treatment and natural fermentation, the problems of insufficient aroma and sharp taste of green plum wine are solved, the aroma characteristics and nutritional value of green plum wine are improved, and the taste and consumer acceptance are improved.

CN116640634BActive Publication Date: 2024-12-24SICHUAN CHENGDU CENT AGRI UNIV MODERN AGRI IND RES INST
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Patent Information

Application Number
CN202310470696.3
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2023-04-27
Publication Date
2024-12-24
Estimated Expiration
2043-04-27

AI Technical Summary

Technical Problem

Due to the lack of Saccharomyces cerevisiae for green plum fermentation, the existing fermented green plum wine has insufficient aroma, poor typicality and characteristics, and the high acid and low sugar characteristics make the taste sharp and stiff, affecting consumer acceptance.

Method used

Using a combination of heat shock treatment and natural fermentation, the organic acid with low thermal stability is degraded through heat shock treatment, and the combined aroma compound is transformed into a free state, increasing the content of polyphenol compounds, and improving the aroma and taste of green plum wine.

Benefits of technology

It improves the aroma characteristics and nutritional value of green plum wine, improves taste coordination, and enhances product competitiveness and consumer acceptance.

✦ Generated by Eureka AI based on patent content.

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Abstract

The present invention relates to a green plum wine and a preparation method thereof. The preparation method comprises the following steps: placing green plum fruit under the condition of a temperature of 40 to 60° C. and a humidity of 60 to 80%, and heat shocking the green plum fruit for 20 to 28 hours; and then naturally fermenting the green plum fruit after the heat shock treatment. The preparation method provided by the present invention can effectively reduce the content of some organic acids in green plum wine, make the taste of green plum wine more harmonious, and improve consumer acceptance. The characteristic and typical aroma of green plum wine can be improved, the quality of green plum wine can be improved, and the product competitiveness can be improved. The defect of insufficient aroma characteristics of fruit raw materials in fermented green plum wine can be improved, thereby improving the recognition of green plum wine products. The content of functional polyphenols in green plum raw materials and green plum wine can be increased, and the nutritional value of the product can be improved.
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Citation Information

Patent Citations

  • Production process of green plum wine

    CN115232697A

  • Method for reducing organic acid of plum wine

    CN107586659A

  • Soaking type green plum wine and high-voltage pulse electric field combined ultrasonic-assisted soaking production method

    CN115521844A