Aging production method of green plum impregnated wine

Abstract

The invention discloses an aging production method of green plum impregnated wine. The aging production method comprises the following steps: S1, taking green plum fruits, and carrying out pedicle removal, cleaning and air-drying treatment; s2, adding the green plums and the rock candy into the container, and then pouring the white spirit until the green plums are immersed; s3, sealing the container, standing at normal temperature for 3-5 months, and then carrying out solid-liquid separation to obtain green plum wine primary pulp; s4, injecting the raw stock of the green plum wine into microwave aging accelerating equipment which is set up in advance, and performing aging treatment for 40-80 minutes under the condition that the power is 400-600W, so as to obtain the green plum impregnated wine; and S5, cooling, standing and sub-packaging to obtain a green plum wine product, and storing the product in a dark place. According to the invention, an aging system based on a microwave aging accelerating technology is established to improve the taste of the wine liquid, the green plum wine product with higher aging efficiency and higher wine liquid quality can be prepared, continuous aging treatment of the green plum impregnated wine is also realized, and the problems of long aging time and high requirement on the size of a preparation site in traditional sealed storage are solved.

Description

Technical Field

[0001] The invention relates to the technical field of aging of greengage wine, in particular to an aging production method of greengage-infused wine. Background Art

[0002] Greengage, also known as fruit plum, sour plum and black plum, belongs to the genus Prunus in the Rosaceae family and has a history of application in China of more than 7,000 years. Greengage fruit is rich in nutrients, such as organic acids, vitamins, amino acids, flavonoids, etc. Greengage fruit is sour and not suitable for raw consumption. It is now mostly used to make processed products such as plum wine, candied fruit, greengage essence, etc. Among them, greengage soaked wine is made from greengage fruit as raw material and grain wine as base wine. After washing and drying the greengage fruit, rock sugar and grain wine are added to soak it. The soaking time is as short as three to four months and as long as one year. Most of the soaked wines have a high alcohol content, and the new wine tastes slightly sour and astringent. The newly brewed fruit wine has poor stability and a bad taste. It needs to be aged in oak barrels or other containers. After natural aging, the quality of the fruit wine will be greatly improved, with a strong aroma and a soft taste.

[0003] The invention patent with reference number CN105062825B is a method for making greengage-infused wine, which adopts natural aging for sealed preservation. The sealed preservation time is more than half a year, which makes the production cycle of greengage wine long. There is a risk of wine contamination during aging, which is uncontrollable and has an adverse effect on the quality and yield of greengage wine. In addition, in the actual production process, the sealed preservation time is long and a large number of sealed containers such as oak barrels are required, which has requirements on the size of the production site.

[0004] Referring to the invention patent with reference number CN103255016B, an enzymatic method for accelerating the aging of red wine is disclosed, which uses polyphenol oxidase to accelerate the polymerization of low molecular weight phenolic substances to form proanthocyanidins, thereby achieving the purpose of accelerating aging. However, the activity of polyphenol oxidase will affect the color, taste and stability of the wine. For example, if the activity is too high, the polyphenol compounds will be over-oxidized, making the wine dull and having a poor taste. If the activity is too low, the polyphenol compounds will not be completely oxidized, causing the wine to deteriorate during storage. In the actual implementation of the aforementioned patent, the activity control technology of biological aging is difficult, which restricts the aging quality of the wine.

[0005] In addition, there are many types of aging technologies for fruit wine, but they are still immature in application and have obvious shortcomings. For example, biological aging technology is difficult, oxidative aging has a high risk, acid aging is not conducive to controlling the flavor of the wine, high-voltage aging does not significantly improve the quality of the wine, and the wine tastes bland after electric field aging. Therefore, it is urgent to design a new aging process for green plum soaked wine. Summary of the invention

[0006] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide an aging production method for greengage-infused wine to effectively increase the content of ester substances in fruit wine, so as to produce a greengage wine product with higher aging efficiency and higher wine quality.

[0007] A method for producing greengage-infused wine by aging, comprising the following steps: S1 takes green plum fruits, removes the stems, washes and dries them; S2 adds greengage fruits and crystal sugar to the container, and then pours in white wine until the greengage fruits are covered; S3 sealed container, left to stand at room temperature for three to five months, and then solid-liquid separation to obtain green plum wine puree; S4 green plum wine puree is injected into the pre-set microwave aging equipment, and aged for 40 to 80 minutes at a power of 400 to 600 W to obtain green plum infused wine; S5 is cooled and allowed to stand, and the green plum wine product is obtained by subpackaging, and the product is stored away from light.

[0008] As a further improvement of the above scheme, green plums that are swollen but not yellowed, fresh, and broken on the surface without astringency are selected as the green plum fruits. The fruit stems of the green plum fruits are removed with toothpicks to remove the bitterness. The fruits are then transferred to light salt water and soaked for 6 to 8 hours to remove the astringency. The fruits are washed with clean water and then dried naturally.

[0009] As a further improvement of the above solution, the container is made of glass or ceramic, and is sterilized and dried before use to prevent the introduction of impurities and microorganisms, thereby ensuring the sterility and cleanliness of the immersion environment.

[0010] As a further improvement of the above scheme, the ratio of the green plum fruit to rock sugar is 1:0.5~1; the alcohol content of the liquor is 45°~65°. In the present invention, adding rock sugar plays a role in adjusting sweetness, increasing aroma, and improving taste, and the osmotic pressure increases after the rock sugar melts, which is more conducive to the leaching of components in the pulp, making the fruit flavor more fragrant. The liquor is used as the base liquor, and green plum fruit is added for soaking. Natural ingredients such as pectin, cellulose, and pulp polyphenols rich in plums are dissolved in the liquor during soaking, thereby giving the liquor a unique taste and flavor.

[0011] As a further improvement of the above scheme, the specific operation process of the sealed container is as follows: cover the container mouth with at least three layers of plastic wrap, tie and fix it, cover it with a cover plate, and press a weight on the cover plate.

[0012] As a further improvement of the above scheme, a 10-20 μm filter membrane is used for the solid-liquid separation. The present invention, based on the filter membrane, plays a role in separating the greengage fruit and the wine liquid on the one hand, and intercepts the sediment and impurities on the other hand, thereby collecting the clear greengage wine puree.

[0013] As a further improvement of the above scheme, the microwave aging equipment is composed of an equipment housing with a microwave resonant cavity, an aging barrel, a microwave generator, a wine pumping component, a wine pumping component, a temperature probe and a cooling component.

[0014] As a further improvement of the above scheme, the aging barrel is made of ceramic material, and the aging barrel is a sealed structure. The present invention uses a ceramic aging barrel to provide a microwave aging treatment space for the green plum wine puree. Ceramics, as a microwave dielectric material, have the advantages of high temperature stability, high mechanical strength and chemical corrosion resistance, and play the role of conducting and absorbing electromagnetic waves at microwave frequencies.

[0015] As a further improvement of the above scheme, the microwave generator is arranged at a side of the microwave resonance cavity facing away from the aging barrel. The microwave generator of the present invention is used to generate and emit microwave radiation, which enters the microwave resonance cavity and acts on the green plum wine puree in the aging barrel through the aging barrel.

[0016] As a further improvement of the above scheme, the wine pumping component includes a stainless steel pump I installed outside the equipment housing, an inlet pipeline for connecting the stainless steel pump I and the aging barrel, and an electromagnetic valve I installed on the inlet pipeline.

[0017] As a further improvement of the above scheme, the wine pumping assembly includes a stainless steel pump II installed outside the equipment housing, a liquid outlet pipeline for connecting the stainless steel pump II and the aging barrel, and a solenoid valve II installed on the liquid outlet pipeline.

[0018] As a further improvement of the above solution, the liquid outlet end of the liquid inlet pipeline passes through the top of the equipment housing and extends into the aging barrel, and the liquid inlet end of the liquid outlet pipeline passes through the bottom of the equipment housing and extends into the aging barrel.

[0019] As a further improvement of the above scheme, the detection end of the temperature probe passes through the top of the device housing and extends into the aging barrel, and the temperature probe and the device housing are fixed. The cooling component is composed of a fan installed outside the device housing and an air outlet component for supplying air to the microwave resonant cavity. In the present invention, the temperature probe monitors the temperature of the wine in the aging barrel in real time, so that when the temperature is too high, the cooling component is cooperated to cool down in time, so that the aging temperature can be controlled during the microwave aging process to ensure the stable aging of the green plum wine pulp, and obtain a green plum infused wine product with stable quality and taste, which overcomes the problem that too high temperature will accelerate the volatilization of alcohol, resulting in a rough taste and poor quality of the wine, while too low temperature will cause the wine to taste dull.

[0020] As a further improvement of the above scheme, the construction method of the microwave aging equipment is specifically operated as follows: S41 A microwave generator is installed on the inner wall of the equipment housing, and a microwave resonant cavity is then enclosed by a metal plate; S42 places the aging barrel in the microwave resonant cavity, opens two holes at the top of the aging barrel, opens one hole at the bottom of the aging barrel, and then seals the top of the equipment housing; S43 fixes the temperature probe through the housing of the equipment and inserts it into the aging barrel through one of the holes; S44 arranges a wine pumping assembly on the top of the equipment housing, and inserts the corresponding conduit into the aging barrel through the remaining hole; S45 arranges the wine pumping assembly at the bottom of the equipment shell, and inserts the corresponding conduit into the aging barrel through the hole at the bottom.

[0021] Compared with the prior art, the present invention has the following beneficial effects: The present invention establishes an aging system based on microwave aging technology, which can produce greengage wine products with higher aging efficiency and higher wine quality, and overcomes the technical problems in current aging methods such as the difficulty of biological aging technology, the high risk of oxidative aging, the disadvantage of acid aging in controlling the flavor of the wine, the lack of obvious improvement in the quality of the wine by high-pressure aging, and the taste of the wine becoming bland after electric field aging treatment.

[0022] The present invention establishes a microwave aging system with a power of 400-600W and capable of heating green plum puree to 40-50 DEG C. On the one hand, the strong impact of microwaves is used to destroy associated molecular groups in fruit wine, so that ethanol molecules and water molecules are combined into more stable associated molecular groups in a short time. The activity of the associated molecules decreases, the irritation of the fruit wine is weakened, and the irritating taste left by the high-alcohol base wine in the new wine is eliminated, thereby improving the sensory quality of the fruit wine. On the other hand, microwaves increase the internal energy of each molecule in the wine, improve the chemical reaction speed, and make the fruit wine mature faster. In addition, the microwave heating effect can promote the high-speed movement of molecules in the fruit wine, promote the volatilization of sulfides, and promote the occurrence of esterification, thereby enriching the smell of the fruit wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Shown is a flow chart of an aging production method for greengage-infused wine provided by the present invention.

[0024] Figure 2 Shown is a plan perspective view of a microwave aging device provided in Example 5 of the present invention.

[0025] Main component symbols 1. Equipment casing; 2. Aging barrel; 3. Microwave generator; 4. Wine pumping assembly; 5. Wine pumping assembly; 6. Temperature probe; 7. Cooling assembly.

[0026] The above description of the main component symbols is combined with the accompanying drawings and specific implementation methods to further illustrate the present invention in detail. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. Additional aspects and advantages of the present invention will be given in part in the following description, and will become apparent from the following description, or will be understood through the practice of the present invention. It should be understood that the following description is only used to explain the present invention and is not intended to limit the present invention.

[0028] As used herein, the terms "comprises," "including," "contains," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0029] When an amount, concentration, or other value or parameter is expressed as a range, a preferred range, or a range limited by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including a range of "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5" etc. When a numerical range is described in this article, unless otherwise specified, the range is intended to include its end values ​​and all integers and fractions within the range.

[0030] The specific embodiments of the present invention are described in detail below.

[0031] Example 1 The present embodiment provides an aging production method for greengage-infused wine, which comprises the following steps: S1 selects green plums that are swollen but not yellowed, fresh, and broken on the surface without astringency as the green plum fruit; in this embodiment, the fruit stem of the green plum fruit is removed with a toothpick to remove the bitterness, and then transferred to light salt water and soaked for 6 hours to remove the astringency, and then washed with clean water and dried naturally. During the above process, it is ensured that the green plum fruit is not damaged to avoid damaging the flesh.

[0032] S2 adds processed green plum fruit and rock sugar into a glass container, the ratio of green plum fruit to rock sugar is 1:0.8, and then pours in 65° white wine until the green plum fruit is covered. The container is disinfected, sterilized and dried before use to prevent the introduction of impurities and microorganisms, ensuring the sterility and cleanliness of the immersion environment.

[0033] In this embodiment, adding rock sugar plays a role in adjusting sweetness, increasing aroma and improving taste, and the melting of rock sugar increases osmotic pressure, which is more conducive to the extraction of components in the pulp, making the fruit flavor more fragrant. Liquor is used as the base wine, and green plums are added for soaking. Natural components such as pectin, cellulose, and pulp polyphenols rich in plums are dissolved in the wine during soaking, thereby giving the wine a unique taste and flavor.

[0034] S3 covers the container mouth with at least three layers of plastic wrap, ties and fixes it, covers it with a cover plate, presses a weight on the cover plate, and leaves it at room temperature for five months, and then uses a 10 μm filter membrane to separate the solid and liquid to obtain green plum wine puree. In this embodiment, based on the filter membrane, on the one hand, it plays a role in separating green plum fruits and wine, and on the other hand, it intercepts sediments and impurities, thereby collecting clear green plum wine puree.

[0035] S4 injects the green plum wine puree into the pre-set microwave aging equipment, and ages it for 80 minutes at a power of 500 W to obtain green plum infused wine.

[0036] Since green plum puree contains more volatile substances such as hydrogen sulfide, mercaptan, aldehydes, etc., these substances make the wine more irritating and spicy, so aging treatment is required to reduce the irritation and make the wine taste soft. This embodiment is based on microwave aging technology. On the one hand, the strong impact of microwaves is used to destroy the associated molecular groups in the fruit wine, so that the ethanol molecules and water molecules are combined into more stable associated molecular groups in a short time. The activity of the molecules after association decreases, the irritation of the fruit wine is weakened, and the irritating taste left by the high-degree base wine in the new wine is eliminated, thereby improving the sensory quality of the fruit wine. On the other hand, microwaves increase the internal energy of each molecule in the wine, increase the chemical reaction rate, and make the fruit wine mature faster. In addition, microwave heating (under a microwave power of 500W, the green plum puree is heated to 50°C) can promote the high-speed movement of molecules in the fruit wine, promote the volatilization of sulfides, and promote the occurrence of esterification, enriching the smell of the fruit wine.

[0037] After S5 was cooled and allowed to stand at 20° C. for 1 h, it was packaged to obtain the green plum wine product, which was stored away from light.

[0038] In summary, the aging production method of this embodiment, compared with the traditional process, greatly shortens the natural aging time of greengage wine, improves the spicy and stimulating taste of the new wine while ensuring the original flavor and color of the greengage wine, enriches the aroma components of the greengage wine, makes the wine fragrant and pleasant, and improves the efficiency of aging.

[0039] Example 2 This embodiment provides an aging production method for green plum infused wine, which differs from the embodiment 1 in that: S4 injects green plum wine pulp into a pre-set microwave aging device, and the green plum pulp is heated to 50° C. for aging treatment for 80 minutes under a power of 600 W to obtain green plum infused wine. The rest is the same as the embodiment 1.

[0040] Example 3 This embodiment provides an aging production method for green plum infused wine, which differs from the embodiment 1 in that: S4 injects green plum wine pulp into a pre-set microwave aging device, and the green plum pulp is heated to 50° C. for aging treatment for 80 minutes under a power of 400 W to obtain green plum infused wine. The rest is the same as the embodiment 1.

[0041] Example 4 This embodiment provides an aging production method for green plum infused wine, which differs from the embodiment 1 in that: S4 injects green plum wine pulp into a pre-set microwave aging device, and the green plum pulp is heated to 45° C. for aging treatment for 80 minutes under a power of 500 W to obtain green plum infused wine. The rest is the same as the embodiment 1.

[0042] Comparative Example 1 The difference between this comparative example and Example 1 is that natural aging for eight months is used to replace the microwave aging of S4, and the rest is the same as Example 1.

[0043] Comparative Example 2 The difference between this comparative example and Example 1 is that the microwave aging of S4 is replaced by adding polyphenol oxidase and then sealing and aging for three months, and the rest is the same as Example 1.

[0044] The aroma components of the green plum wine products of Examples 1-4 and Comparative Examples 1-2 were tested in turn. The aroma component content was determined as follows: 10 mL of green plum wine was placed in a 20 mL brown headspace bottle, NaCl was added to saturate the solution, the lid was closed and shaken, and the volatile aroma components in the green plum wine were determined by GC-MS mass spectrometry. The results are shown in Table 1: Table 1 Aroma components in the green plum wine products of Examples 1-4 and Comparative Examples 1-2 Element Esters Aldehydes Alcohols Ketones Acids other Example 1 60.1% 6.6% 30.3% 1.7% 0.2% 1.1% Example 2 59.2% 7% 29.6% 2.3% 0.7% 1.2% Example 3 58.5% 7.8% 30.8% 1.5% 1% 0.4% Example 4 58% 8.1% 31.6% 1.2% 0.4% 0.7% Comparative Example 1 30.7% 10% 47% 3.6% 6.8% 1.9% Comparative Example 2 38% 9.3% 43% 2.6% 4.3% 2.8% From the analysis of Table 1, it can be seen that the relative percentage of ester components in the green plum wine of Examples 1-4 is significantly higher than that of Comparative Examples 1-2, and the relative percentage of acid components is significantly lower than that of Comparative Examples 1-2. The lipid substances generated by the reaction of acetic acid and ethanol will produce fragrance, that is, the wine aroma, and ester substances will improve the taste of the wine. The above results prove that in the green plum wine obtained by the aging process of the present invention, the content of ester substances, the aroma component, is significantly increased, and the content of acid substances is significantly reduced, which improves the aroma structure of the green plum wine and has a significant aging effect.

[0045] Example 5 See also Figure 2 This embodiment provides a microwave aging device, which is applied to any one of the aging production methods of green plum-infused wine in embodiments 1-4, and provides a microwave aging treatment space for the green plum-infused wine. The microwave aging device is composed of a device housing 1 with a microwave resonant cavity, an aging barrel 2, a microwave generator 3, a wine pumping component 4, a wine pumping component 5, a temperature probe 6, and a cooling component 7.

[0046] In the microwave aging equipment of this embodiment, the microwave resonance cavity is surrounded by metal plates, which can limit the microwave radiation to a fixed area, namely, the microwave resonance cavity, and a number of small holes are evenly opened on the metal plate, and the microwaves are evenly radiated into the aging barrel 2 based on these small holes.

[0047] The aging barrel 2 is placed in the microwave resonant cavity. The aging barrel 2 is made of ceramic material and has a sealed structure. In this embodiment, the aging barrel 2 made of ceramic material is used to provide a microwave aging treatment space for the green plum wine puree. Ceramics, as microwave dielectric materials, have the advantages of high temperature stability, high mechanical strength and chemical corrosion resistance, and play the role of conducting and absorbing electromagnetic waves at microwave frequencies. The microwave generator 3 is arranged on the side of the microwave resonant cavity facing away from the aging barrel 2. The microwave generator 3 of this embodiment uses a magnetron, which is used to generate and emit microwave radiation. The microwave radiation enters the microwave resonant cavity and acts on the green plum wine puree inside the aging barrel 2 through the aging barrel 2.

[0048] The wine pumping assembly 4 includes a stainless steel pump I installed outside the equipment housing 1, a liquid inlet pipeline for connecting the stainless steel pump I and the aging barrel 2, and a solenoid valve I installed on the liquid inlet pipeline. The wine pumping assembly 5 includes a stainless steel pump II installed outside the equipment housing 1, a liquid outlet pipeline for connecting the stainless steel pump II and the aging barrel 2, and a solenoid valve II installed on the liquid outlet pipeline. The liquid outlet end of the liquid inlet pipeline passes through the top of the equipment housing 1 and extends into the aging barrel 2, and the liquid inlet end of the liquid outlet pipeline passes through the bottom of the equipment housing 1 and extends into the aging barrel 2.

[0049] The detection end of the temperature probe 6 passes through the top of the equipment housing 1 and extends into the aging barrel 2, and the temperature probe 6 is fixed to the equipment housing 1. The cooling component 7 is composed of a fan installed outside the equipment housing 1 and an air outlet component for supplying air to the microwave resonance cavity.

[0050] The temperature probe 6 of this embodiment adopts a temperature sensor of model pt100, which monitors the temperature of the wine in the aging barrel 2 in real time. When the temperature is too high, it cooperates with the cooling component 7 to cool down in time, so that the aging temperature can be controlled during the microwave aging process to ensure the stable aging of the green plum wine pulp and obtain the green plum infused wine product with stable quality and taste, overcoming the problem that too high temperature will accelerate the volatilization of alcohol, resulting in a rough taste and deterioration of the wine, while too low temperature will cause the wine to have a dull taste.

[0051] The specific operation of the construction method of the microwave aging equipment in this embodiment is as follows: First, a microwave generator 3 is installed on the inner wall of the equipment housing 1, and then a microwave resonance cavity is enclosed by a metal plate. Then, the aging barrel 2 is placed in the microwave resonance cavity, and two holes are opened at the top of the aging barrel 2. After opening a hole at the bottom of the aging barrel 2, the top of the equipment housing 1 is closed. Next, the temperature probe 6 is fixed through the equipment housing 1 and inserted into the aging barrel 2 through one of the holes. A wine pumping component 4 is arranged on the top of the equipment housing 1, and the corresponding conduit is inserted into the aging barrel 2 through the remaining hole. Finally, a wine pumping component 5 is arranged at the bottom of the equipment housing 1, and the corresponding conduit is inserted into the aging barrel 2 through the hole at the bottom.

[0052] In summary, the microwave aging equipment of the present embodiment has the following advantages: the microwave aging process is carried out in a controllable environment to ensure the stable aging of the green plum wine pulp, and to obtain a green plum infused wine product with stable quality and taste, and the wine can be aged in stages. For example, taking one cycle of winemaking as an example, the green plum wine pulp obtained by immersion is placed in a large wine barrel and is pumped into the microwave aging equipment for aging in multiple times, which does not affect the next cycle of winemaking and meets the continuous aging treatment in the green plum infused wine brewing process, overcoming the problem that the traditional sealed storage aging time is long and requires a large number of sealed containers such as oak barrels, and has high requirements on the size of the production site.

[0053] The above embodiments are merely preferred implementations of the present invention. Any simple modification, amendment and substitution of the above embodiments based on the technical essence of the present invention shall fall within the scope of the technical solution of the present invention.

Claims

1. A method for producing greengage-infused wine by aging, characterized in that: The following steps are involved: S1 takes green plum fruits, removes the stems, washes and dries them; S2 adds greengage fruits and crystal sugar to the container, and then pours in white wine until the greengage fruits are covered; S3 sealed container, left to stand at room temperature for three to five months, and then solid-liquid separation to obtain green plum wine puree; S4 green plum wine puree is injected into the pre-set microwave aging equipment, and aged for 40 to 80 minutes at a power of 400 to 600 W to obtain green plum infused wine; S5 is cooled and allowed to stand, and the green plum wine product is obtained by subpackaging, and the product is stored away from light.

2. The aging production method of greengage-infused wine according to claim 1, characterized in that: Select the greengage fruit which is swollen but not yellowed, fresh and broken on the surface without astringency as the greengage fruit, remove the fruit stalk of the greengage fruit with a toothpick to remove the bitterness, then transfer it to light salt water and soak it for 6 to 8 hours to remove the astringency, wash it with clean water and dry it naturally.

3. The aging production method of greengage-infused wine according to claim 1, characterized in that: The container is made of glass or ceramic, and is sterilized and dried before use to prevent the introduction of impurities and microorganisms, thereby ensuring the sterility and cleanliness of the immersion environment; The ratio of the green plum fruit to rock sugar is 1:0.5-1; the alcohol content of the liquor is 45°-65°.

4. The aging production method of greengage-infused wine according to claim 3, characterized in that: The specific operation process of the sealed container is as follows: at least three layers of cling film are used to cover the container mouth, and after being tied and fixed, a cover plate is put on, and a weight is pressed on the cover plate; The solid-liquid separation was performed using a 10-20 μm filter membrane.

5. The aging production method of greengage-infused wine according to claim 1, characterized in that: The microwave aging equipment is composed of an equipment housing with a microwave resonant cavity, an aging barrel, a microwave generator, a wine pumping component, a wine pumping component, a temperature probe and a cooling component; The aging barrel is made of ceramic material and has a sealed structure.

6. The aging production method of greengage-infused wine according to claim 5, characterized in that: The microwave generator is arranged at a side of the microwave resonance cavity facing away from the aging barrel; The wine pumping assembly includes a stainless steel pump I installed outside the equipment housing, a liquid inlet pipeline for connecting the stainless steel pump I and the aging barrel, and a solenoid valve I installed on the liquid inlet pipeline.

7. The aging production method of greengage-infused wine according to claim 6, characterized in that: The wine pumping assembly includes a stainless steel pump II installed outside the equipment housing, a liquid outlet pipeline for connecting the stainless steel pump II and the aging barrel, and a solenoid valve II installed on the liquid outlet pipeline.

8. The aging production method of greengage-infused wine according to claim 7, characterized in that: The liquid outlet end of the liquid inlet pipeline passes through the top of the equipment shell and extends into the aging barrel, and the liquid inlet end of the liquid outlet pipeline passes through the bottom of the equipment shell and extends into the aging barrel.

9. The aging production method of greengage-infused wine according to claim 8, characterized in that: The temperature probe detection end passes through the top of the equipment shell and extends into the aging barrel, and the temperature probe and the equipment shell are fixed; The cooling component is composed of a fan installed outside the equipment shell and an air outlet component used for supplying air to the microwave resonance cavity.

10. The aging production method of greengage-infused wine according to claim 9, characterized in that: The construction method of the microwave aging equipment is specifically performed as follows: S41 A microwave generator is installed on the inner wall of the equipment housing, and a microwave resonant cavity is then enclosed by a metal plate; S42 places the aging barrel in the microwave resonant cavity, opens two holes at the top of the aging barrel, opens one hole at the bottom of the aging barrel, and then seals the top of the equipment housing; S43 fixes the temperature probe through the housing of the equipment and inserts it into the aging barrel through one of the holes; S44 arranges a wine pumping assembly on the top of the equipment housing, and inserts the corresponding conduit into the aging barrel through the remaining hole; S45 arranges the wine pumping assembly at the bottom of the equipment shell, and inserts the corresponding conduit into the aging barrel through the hole at the bottom.

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