Fermented green plum wine and preparation method thereof

Abstract

The invention provides a preparation method of fermented green plum wine, which comprises the following steps: (1) carrying out sugar soaking treatment on green plums to obtain green plum sugar soaking liquid; (2) preparing saccharification liquid; (3) preparing green plum pulp; and (4) mixing the green plum sugaring liquid, the green plum fruit pulp and the saccharification liquid to obtain a pre-fermentation mixed liquid, and adding yeast into the pre-fermentation mixed liquid for fermentation to obtain the fermented green plum wine. The invention further provides the fermented green plum wine obtained according to the preparation method. The fermented green plum wine obtained by the preparation method is rich in fragrance, rich in hierarchy and thick, sour, sweet and delicious in taste.

Description

Technical Field

[0001] The present application relates to the field of fermented plum wine, and particularly relates to a fermented plum wine and a preparation method thereof. Background Art

[0002] With the continuous improvement of living standards, people's awareness of healthy drinking has gradually increased, and beverage wines with health care and nourishing effects are becoming more and more popular in the market. Plum is a traditional fruit that can be used as both medicine and food, rich in various nutrients such as dietary fiber, organic acids, amino acids, polyphenol substances, vitamins, and minerals. Its citric acid content ranks first among fruits, and the content of essential amino acids is also relatively rich. It has the effects of promoting the production of body fluid to quench thirst, regulating the stomach and intestines, eliminating fatigue, regulating blood pressure, anti-allergy, protecting the liver, beautifying, enhancing immunity, preventing cancer, preventing stones and relieving pain, and is also one of the excellent alkaline foods in nature.

[0003] Plum wine has a long history and profound cultural connotations, and there is an allusion of "discussing heroes over a pot of plum wine" spread in the world. Plum wine absorbs the nutrients in plum fruits and has health care functions such as appetizing and promoting the production of body fluid, improving the stomach and intestines, and delaying aging. It is very beneficial to the human body and is favored by many health care enthusiasts.

[0004] At present, the plum wine products on the market have problems such as thin, sour and astringent taste and / or not strong enough fragrance. Therefore, there is an urgent need to provide a plum wine with rich fragrance and thick, sweet and sour taste and a preparation method thereof. Summary of the Invention

[0005] In order to solve the above problems, the present application provides a preparation method of fermented plum wine and the fermented plum wine prepared by this method. The fermented plum wine of the present application has rich fragrance, rich layers, thick, sweet and sour taste.

[0006] According to an embodiment of the present application, a preparation method of fermented plum wine can be provided. The method includes the following steps:

[0007] (1) Treat plums with fructose to obtain plum sugar solution;

[0008] (2) Prepare saccharified solution;

[0009] (3) Prepare plum fruit pulp;

[0010] (4) Mix the plum sugar solution, the plum fruit pulp and the saccharified solution to obtain a pre-fermentation mixture, and add yeast to the pre-fermentation mixture for fermentation to obtain the fermented plum wine.

[0011] According to an embodiment of the present application, a fermented plum wine obtained by the preparation method of the present application can be provided.

[0012] Traditional plum wines generally have problems such as a sour and astringent taste, a thin mouthfeel, and / or a faint aroma. In this application, a plum sugar solution is mixed with fresh plum fruit pulp for fermentation. The sugar in the plum sugar solution has high permeability, extracting the nutrients and trace elements in the plums, retaining the natural aroma and taste of the plums, and further highlighting the aroma of the plum pits. At the same time, the fresh plum fruit pulp provides the fresh fruity aroma of the plum fruit, increasing the aroma levels of the fermented plum wine, making the overall aroma rich and layered. The fresh plum fruit pulp highlights the sweet, sour, and fresh taste of fresh fruits. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 The process flow diagram showing an embodiment of the method for preparing the fermented plum wine of this application is presented. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0014] Unless otherwise specified, all numbers representing contents, concentrations, ratios, masses, volumes, times, temperatures, humidities, thicknesses, strengths, turbidities, technical effects, etc. used in this specification and claims should be understood to be modified by the terms "about" or "substantially" in any case. Therefore, unless there is a contrary indication, the numerical parameters listed in the following specification and appended claims are approximate values. For those skilled in the art, they can vary according to the desired properties and effects sought through this disclosure and should be interpreted according to the number of significant digits and the conventional rounding method or the manner understood by those skilled in the art for each numerical parameter.

[0015] Although the numerical ranges and parameters of the broad scope of this disclosure are approximate values, the values set forth in the specific embodiments are provided as precisely as possible. However, any numerical value will inherently contain certain errors, which are necessarily caused by the standard deviations found in their corresponding test measurements. Each numerical range given in this specification will include every narrower numerical range falling within that broader numerical range, as if these narrower numerical ranges were explicitly written herein.

[0016] As used herein, the expression "A and / or B" includes three cases: (1) A; (2) B; and (3) A and B. The expression "A, B, and / or C" includes seven cases: (1) A; (2) B;

[0017] (3) C; (4) A and B; (5) A and C; (6) B and C; and (7) A, B, and C. The meanings of similar expressions can be deduced by analogy.

[0018] In view of the problems of the thin taste and flavor and / or the lack of strong fragrance and rich layers of traditional plum wine, the applicant of the present application has made creative attempts and research and innovated the preparation process of plum wine. By adopting the mixed fermentation of plum sugar solution and fresh plum fruit pulp, the wine fragrance and fruit fragrance of plum wine are improved, the overall fragrance is strong and rich in layers, and at the same time, the taste of plum wine is improved, and the overall taste is mellow, sweet and sour.

[0019] In a first aspect, the present application provides a method for preparing fermented plum wine, and the method includes the following steps:

[0020] (1) Treat the plum fruit with fructose to obtain a plum sugar solution;

[0021] (2) Prepare a saccharified solution;

[0022] (3) Prepare plum fruit pulp;

[0023] (4) Mix the plum sugar solution, the plum fruit pulp and the saccharified solution to obtain a pre-fermentation mixture, and add yeast to the pre-fermentation mixture for fermentation to obtain the fermented plum wine.

[0024] Since the gas generated during the fermentation process will carry away a large amount of plum aroma components, generally, the fermented plum wine has a weak and less strong fragrance. In the present application, the plum sugar solution and fresh plum fruit pulp are mixed for fermentation, which not only retains the fragrance of the plum itself, with the aroma of the plum pit, but also adds the fresh fruit fragrance of the plum fruit, increasing the fragrance layers of the fermented plum wine. The mixed fermentation makes the overall fragrance strong and rich in layers. Further, the fermented plum wine obtained by the preparation method of the present application has a plump, mellow, sweet and sour taste.

[0025] In some embodiments, the sequence numbers of the above steps (1), (2), and (3) do not represent the execution order of each step in the preparation method. In a specific embodiment, the order of the steps in the preparation method can be (1), (2) and (3), (1), (3) and (2), (2), (1) and (3), (2), (3) and (1), (3), (1) and (2), or (3), (2) and (1).

[0026] In some embodiments, step (1) includes: treating the plum fruit with fructose to obtain a plum sugar solution.

[0027] In some embodiments, the plum fruit in step (1) can be a plum fruit that is more than 70% ripe, and optionally, it can be a plum fruit that is 70% ripe.

[0028] When the color of greengage fruit changes from turquoise to yellow with a slight reddish tint, the types and contents of volatile aroma compounds increase significantly, and the aroma becomes rich and aromatic. However, greengages are easily broken and rotten after being picked after they are fully mature, and cannot be transported and stored. Therefore, the production of greengage wine using fully mature greengages cannot achieve large-scale production of the product. The greengage wine obtained using immature greengage fruits lacks a strong aroma. The greengage wine obtained by the preparation method of the present application is rich in aroma and has rich layers.

[0029] In some embodiments, in step (1), before the candied process, the green plums may be sorted, washed, and / or soaked.

[0030] In some embodiments, in step (1), before the candied process, the green plum fruits are selected, moldy and diseased fruits are removed, and the branches, leaves and fruit stems of the green plum fruits are removed.

[0031] In some embodiments, in step (1), the green plum fruit is soaked in a sodium chloride salt solution with a mass concentration of about 1-5% for 5-10 minutes. In some embodiments, the mass concentration of the sodium chloride salt solution is 1%, 2%, 3%, 4% or 5%. In some embodiments, the soaking time can be 5 minutes, 6 minutes, 8 minutes, 10 minutes, or a value in the range of any two of the above soaking times.

[0032] In some embodiments, in step (1), sugar is added to the green plum fruit for candied treatment, and the mass ratio of sugar to green plum fruit is (3-7):5.

[0033] In some embodiments, the sugar includes, but is not limited to, one or more of rock sugar, white granulated sugar, fructose, or sugar cubes. In some embodiments, the sugar is white granulated sugar.

[0034] In some embodiments, the mass ratio of sugar to green plum fruit is 3:5, 3.5:5, 4:5, 4.5:5, 5:5, 6:5, 7:5, or a value within a range consisting of any two of the mass ratios of sugar to green plum fruit.

[0035] Sugar has high permeability and can precipitate the nutrients and trace elements in green plums. The appropriate ratio of sugar to green plums helps to preserve the fragrance of green plums and the sweet and sour taste of green plum wine.

[0036] In some embodiments, in step (1), the sugaring treatment lasts for 1-5 months.

[0037] In some embodiments, in step (1), the sugaring treatment lasts for 2-4 months.

[0038] In some embodiments, in step (1), the time of the candying process can be 1 month, 2 months, 2.5 months, 3 months, 3.5 months, 4 months, 5 months, or a value within the range composed of any two of the above candying times.

[0039] In the present application, an appropriate candying time helps to highlight the aroma of the prune wine of the present application and balance the time cost.

[0040] In some embodiments, the temperature of the candying process is 15 - 35°C. In some embodiments, the temperature of the candying process can be 15°C, 20°C, 25°C, 30°C, or 35°C.

[0041] In some embodiments, during the candying process, the prune fruits and sugar can be stirred at intervals of several days. In some embodiments, during the candying process, the prune fruits and sugar can be stirred at intervals of 10 days, 15 days, or 20 days.

[0042] In some embodiments, after the candying process is completed, the mixed solution of prune fruits and sugar is separated to obtain the prune candied solution. In some embodiments, the mixed solution of prune fruits and sugar can be separated by methods commonly used in the art, for example, filtration, standing, etc.

[0043] In some embodiments, step (1) can include:

[0044] Select prune fruits that are more than 70% ripe, remove rotten and diseased fruits, remove the branches, leaves, and fruit stalks of the prune fruits, and wash the selected prune fruits;

[0045] Soak the prune fruits in a sodium chloride brine with a mass concentration of about 1 - 5% for 5 - 30 minutes, and then remove the moisture on the surface of the prune fruits;

[0046] Add sugar to the prune fruits. The adding order is to lay a layer of prune fruits and then a layer of sugar. The mass ratio of sugar to prune fruits is (3 - 7):5. The time of the candying process is 1 - 5 months, the temperature of the candying process is 15 - 35°C, and stir at intervals of 15 days. After the candying process is completed, the mixed solution of prune fruits and sugar is separated to obtain the prune candied solution.

[0047] In some embodiments, step (2) includes: preparing a saccharified solution.

[0048] In some embodiments, in step (2), the content of soluble solids in the saccharified solution is 20 - 32 Brix. Optionally, the content of soluble solids in the saccharified solution is 28 - 32 Brix.

[0049] In some embodiments, the content of the soluble solids in the saccharified liquid can be adjusted with water.

[0050] In the present application, the term "soluble solids" refers to the general term for all compounds dissolved in water in a liquid or fluid food (the saccharified liquid in the present application), including sugars, acids, vitamins, minerals, etc. The content of soluble solids can be detected according to the refractive index method for detecting soluble solids in the General Analytical Method for Beverages of "GB / T 12143-2008".

[0051] In some embodiments, the content of the soluble solids in the saccharified liquid is 22 Brix, 23 Brix, 24 Brix, 25 Brix, 26 Brix, 27 Brix, 28 Brix, 29 Brix, 30 Brix, 31 Brix, 32 Brix, or a value within the range composed of the content of the soluble solids of any two of the above-mentioned saccharified liquids.

[0052] In the present application, controlling the content of soluble solids in the saccharified liquid helps to maintain the sour-sweet coordination and mellow taste of the fermented prune wine.

[0053] In some embodiments, in step (2), sugar is added to water to prepare the saccharified liquid, or a mixture of rice and water is enzymatically hydrolyzed to prepare the saccharified liquid.

[0054] In some embodiments, in step (2), the mass ratio of the sugar to the water is 1:(1.8 - 3.0). In some embodiments, in step (2), the mass ratio of the sugar to the water can be 1:1.8, 1:2.0, 1:2.1, 1:2.2, 1:2.3, 1:2.4, 1:2.5, 1:2.6, 1:2.7, 1:2.8, 1:2.9, or 1:3.0.

[0055] In some embodiments, in step (2), one or more of the commonly available sugars in the market, specifically, for example, rock sugar, white granulated sugar, fructose, or cube sugar, can be added to water to prepare the saccharified liquid. In some embodiments, the water is softened water.

[0056] In some embodiments, in step (2), a mixture of rice and water can be enzymatically hydrolyzed to prepare the saccharified liquid.

[0057] The saccharified liquid prepared by enzymatically hydrolyzing a mixture of rice and water provides richer nutrients for the fermentation and growth of yeast, is beneficial for better fermentation, and increases the mellow feeling.

[0058] In some embodiments, in step (2), the mass ratio of the rice to the water is 1:(1.8 - 2.0). In some embodiments, in step (2), the mass ratio of the rice to the water is 1:1.8, 1:1.9, or 1:2.0.

[0059] In some embodiments, in step (2), the rice includes at least one of rice, black rice, glutinous rice, brown rice, millet, or coix seed. In some embodiments, in step (2), the rice includes at least one of rice or glutinous rice. In some embodiments, in step (2), the rice is selected from glutinous rice.

[0060] Using glutinous rice as the enzymatic hydrolysis raw material can reduce the influence of rice raw materials, such as rice, on the fruity aroma of plum wine.

[0061] In some embodiments, in step (2), an enzyme is added to enzymatically hydrolyze the mixture of the rice and the water, and the enzyme includes at least one of amylase, glucoamylase, and protease. In some embodiments, amylase is added first for enzymatic hydrolysis, then glucoamylase is added for enzymatic hydrolysis, and finally protease is added for enzymatic hydrolysis.

[0062] In the present application, the term "amylase" refers to the general term for enzymes that hydrolyze starch and glycogen.

[0063] In the present application, the term "glucoamylase" is also called glucose amylase. Glucoamylase is a customary name, and its scientific name is α-1,4-glucose hydrolase. Glucoamylase hydrolyzes the α-1,4-glucosidic bond at the non-reducing end of starch to produce glucose, and can also slowly hydrolyze the α-1,6-glucosidic bond to convert it into glucose. At the same time, it can also hydrolyze dextrin and release β-D-glucose from the non-reducing end of glycogen.

[0064] In the present application, the term "protease" refers to the general term for a class of enzymes that hydrolyze protein peptide chains.

[0065] In the present application, amylase and glucoamylase help to decompose rice into dextrin and glucose, and protease helps to decompose the protein in rice, which is beneficial for yeast to better utilize the nutrients in rice for fermentation.

[0066] In some embodiments, in step (2), the amylase includes at least one of α-amylase, β-amylase, γ-amylase, and isoamylase. In some embodiments, in step (2), the amylase includes α-amylase.

[0067] In some embodiments, in step (2), the glucoamylase includes glucoamylase.

[0068] In some embodiments, in step (2), the protease includes at least one of pepsin, trypsin, cathepsin, papain or subtilisin.

[0069] In some embodiments, in step (2), calculated based on the weight of the rice, the weight content of the amylase is 0.5 - 1.0‰. In some embodiments, in step (2), calculated based on the weight of the rice, the weight content of the amylase can be 0.5‰, 0.6‰, 0.7‰, 0.8‰, 0.9‰ or 1.0‰.

[0070] In some embodiments, in step (2), calculated based on the weight of the rice, the weight content of the glucoamylase is 2.5 - 3.5‰. In some embodiments, in step (2), calculated based on the weight of the rice, the weight content of the glucoamylase can be 2.5‰, 2.6‰, 2.7‰, 2.8‰, 2.9‰, 3.0‰, 3.1‰, 3.2‰, 3.3‰ or 3.5‰.

[0071] In some embodiments, in step (2), calculated based on the weight of the rice, the weight content of the protease is 0.4 - 0.6‰. In some embodiments, in step (2), calculated based on the weight of the rice, the weight content of the protease can be 0.4‰, 0.42‰, 0.44‰, 0.46‰, 0.48‰, 0.50‰, 0.52‰, 0.54‰, 0.56‰, 0.58‰ or 0.6‰.

[0072] In some embodiments, in step (2), the temperature of the amylase hydrolysis is 85 - 90°C, and the time of the amylase hydrolysis is 80 - 100 min. In some embodiments, in step (2), the temperature of the amylase hydrolysis can be 85°C, 86°C, 87°C, 88°C, 89°C, or 90°C, and the time of the amylase hydrolysis can be 80 min, 85 min, 90 min, 95 min or 100 min.

[0073] In some embodiments, in step (2), the temperature of the glucoamylase hydrolysis is 55 - 65°C, and the time of the glucoamylase hydrolysis is 45 - 60 min. In some embodiments, in step (2), the temperature of the glucoamylase hydrolysis can be 55°C, 57°C, 60°C, 62°C or 65°C, and the time of the glucoamylase hydrolysis can be 45 min, 50 min, 55 min or 60 min.

[0074] In some embodiments, in step (2), the temperature of the protease hydrolysis is 50 - 60 °C, and the time of the protease hydrolysis is 20 - 40 min. In some embodiments, in step (2), the temperature of the protease hydrolysis can be 50 °C, 52 °C, 54 °C, 56 °C, 58 °C or 60 °C, and the time of the glucoamylase hydrolysis can be 20 min, 25 min, 30 min, 35 min or 40 min.

[0075] In some embodiments, in step (2), the saccharified liquid is filtered. In some embodiments, the saccharified liquid can be filtered through a filter screen, a filter membrane or filter paper. In some embodiments, the size of the filtration is 100 - 325 mesh, optionally, the size of the filtration can be 100 mesh, 120 mesh, 140 mesh, 170 mesh, 200 mesh, 230 mesh, 270 mesh or 325 mesh.

[0076] In the present application, the term "mesh" of size refers to the number of holes on a sieve per inch.

[0077] In some embodiments, step (2) may include:

[0078] The glutinous rice is crushed, the glutinous rice is added to water, the mass ratio of the glutinous rice to water is 1:1.8, amylase is added to enzymatically hydrolyze the mixture of glutinous rice and water, the temperature of the amylase hydrolysis is 85 - 90 °C, the time of the amylase hydrolysis is 80 - 100 min, then glucoamylase is added to enzymatically hydrolyze the mixture of glutinous rice and water, the temperature of the glucoamylase hydrolysis is 55 - 65 °C, the time of the glucoamylase hydrolysis is 45 - 60 min, and then protease is added to enzymatically hydrolyze the mixture of glutinous rice and water, and the protease hydrolysis is carried out at a temperature of 50 - 60 °C for 20 - 40 min.

[0079] After the enzymatic hydrolysis is completed, a saccharified liquid is obtained by filtration through a filter screen, and water is added to the saccharified liquid to adjust the soluble solid content in the saccharified liquid to 28 - 32 Brix.

[0080] In some embodiments, step (3) includes: preparing greengage fruit pulp.

[0081] In some embodiments, in step (3), fresh greengage fruits with a maturity of over 80% are selected to prepare the greengage fruit pulp. Optionally, the maturity of the fresh greengage fruits can be 80% - 90% mature.

[0082] In some embodiments, in step (3), fresh greengage fruits with a maturity of 80% - 90% are selected, rotten fruits and diseased fruits are removed, the branches, leaves and fruit stalks of the greengage fruits are removed, and they are washed.

[0083] In some embodiments, in step (3), the greengage fruits, preferably the washed greengage fruits, are soaked in sodium chloride brine with a mass concentration of about 1-5% for 5-10 min. In some embodiments, the mass concentration of the sodium chloride brine is 1%, 2%, 3%, 4% or 5%. In some embodiments, the soaking time can be 5 min, 6 min, 8 min, 10 min, or a value within the range composed of any two of the above soaking times.

[0084] In some embodiments, in step (3), the moisture on the surface of the greengage fruits is removed and the pits of the greengage fruits are removed.

[0085] In some embodiments, in step (3), at least one of potassium metabisulfite and vitamin C is added to the greengage fruits, preferably the greengage fruits with pits removed, and then pulping treatment is carried out to prepare the greengage fruit pulp.

[0086] In some embodiments, based on the total mass of the greengage fruit pulp, the addition amount of potassium metabisulfite is 0.05 mg / kg - 0.2 mg / kg. In some embodiments, based on the total mass of the greengage fruit pulp, the addition amount of potassium metabisulfite is 0.05 mg / kg, 0.07 mg / kg, 0.1 mg / kg, 0.12 mg / kg, 0.15 mg / kg, 0.17 mg / kg, 0.20 mg / kg, or a value within the range composed of any two of the above addition amounts of potassium metabisulfite.

[0087] In some embodiments, the pulping treatment refers to a process of mechanically crushing the greengage fruit fibers by physical methods, so that the pulp fibers are subjected to shear force to change the form of the pulp to form the greengage fruit pulp.

[0088] In some embodiments, step (3) may include

[0089] Select fresh greengage fruits that are 8-9 mature, remove the moldy and diseased fruits, remove the branches, leaves and fruit stalks of the greengage fruits, and wash the selected greengage fruits;

[0090] Soak the greengage fruits in sodium chloride brine with a mass concentration of about 1-5% for 5-10 min, and then remove the moisture on the surface and the pits of the greengage fruits;

[0091] Add 0.05 mg / kg - 0.20 mg / kg of potassium metabisulfite to the greengage fruits and carry out pulping treatment to obtain the greengage fruit pulp.

[0092] In some embodiments, step (4) includes: mixing the candied plum liquid, the plum fruit pulp, and the saccharified liquid to obtain a pre-fermentation mixture, and adding yeast to the pre-fermentation mixture for fermentation to obtain the fermented plum wine.

[0093] In some embodiments, in step (4), the mass parts of the candied plum liquid, the plum fruit pulp, and the saccharified liquid are: 10 - 25 parts of the candied plum liquid, 15 - 30 parts of the plum fruit pulp, and 50 - 65 parts of the saccharified liquid. Optionally, 10 - 20 parts of the candied plum liquid, 15 - 25 parts of the plum fruit pulp, and 50 - 60 parts of the saccharified liquid.

[0094] In some embodiments, in step (4), the candied plum liquid can be 10 parts, 12 parts, 15 parts, 17 parts, 19 parts, 20 parts, 22 parts, 24 parts, or 25 parts; the plum fruit pulp can be 15 parts, 17 parts, 19 parts, 20 parts, 22 parts, 24 parts, 25 parts, 27 parts, or 30 parts; and the saccharified liquid can be 50 parts, 52 parts, 55 parts, 57 parts, 60 parts, 63 parts, or 65 parts.

[0095] In some embodiments, in step (4), 15 parts of the candied plum liquid, 20 parts of the plum fruit pulp, and 55 parts of the saccharified liquid.

[0096] A candied plum liquid, plum fruit pulp, and saccharified liquid with appropriate ratios helps to better adjust the alcohol content of the fermented plum wine of the present application, thereby obtaining a fermented plum wine with a mellow taste and a sweet and sour flavor.

[0097] In some embodiments, in step (4), adjust the pH value of the pre-fermentation mixture to 3 - 4. In some embodiments, in step (4), adjust the pH value of the pre-fermentation mixture to 3 - 3.5. In some embodiments, in step (4), adjust the pH value of the pre-fermentation mixture to 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4, or a value within the range composed of any two of the above pH values.

[0098] In some embodiments, in step (4), add a pH regulator to adjust the pH value of the pre-fermentation mixture. In some embodiments, the pH regulator includes at least one of sodium dihydrogen phosphate, disodium hydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate, potassium bicarbonate, sodium hydroxide, or potassium hydroxide. In some embodiments, the pH regulator includes at least one of calcium carbonate, sodium carbonate, potassium carbonate, sodium bicarbonate, or potassium bicarbonate.

[0099] In some embodiments, in step (4), the yeast includes at least one of wine dry yeast and flavor active dry yeast. In some embodiments, in step (4), the yeast is wine dry yeast and flavor active dry yeast.

[0100] In some embodiments, in step (4), calculated based on the weight of the pre-fermentation mixture, the weight content of the yeast is 0.5 - 2.0‰. In some embodiments, in step (4), calculated based on the weight of the pre-fermentation mixture, the weight content of the yeast can be 0.5‰, 0.6‰, 0.7‰, 0.8‰, 0.9‰, 1.0‰, 1.1‰, 1.2‰, 1.3‰, 1.4‰, 1.5‰, 1.6‰, 1.7‰, 1.8‰, 1.9‰ or 2.0‰. In some embodiments, in step (4), calculated based on the weight of the pre-fermentation mixture, the weight content of the wine dry yeast is 0.5‰, and the weight content of the flavor active dry yeast is 0.7‰.

[0101] In some embodiments, in step (4), the yeast is activated yeast.

[0102] In some embodiments, in step (4), yeast, a phosphorus source, and a potassium source are added to the pre-fermentation mixture for fermentation. In some embodiments, the phosphorus source and / or potassium source includes at least one of potassium dihydrogen phosphate and dipotassium hydrogen phosphate. Potassium dihydrogen phosphate or dipotassium hydrogen phosphate can supplement phosphorus and potassium in the fermentation broth and promote the growth and reproduction of yeast.

[0103] In some embodiments, calculated based on the total mass of the pre-fermentation mixture, the mass content of potassium dihydrogen phosphate or dipotassium hydrogen phosphate is 0.05‰ - 0.3‰. In some embodiments, the mass content of potassium dihydrogen phosphate or dipotassium hydrogen phosphate is 0.05‰, 0.06‰, 0.07‰, 0.08‰, 0.09‰, 0.10‰, 0.11‰, 0.12‰, 0.13‰, 0.14‰, 0.15‰, 0.20‰, 0.25‰ or 0.30‰.

[0104] In some embodiments, in step (4), the fermentation temperature is 15 - 25°C, and the fermentation time is 5 - 15 days.

[0105] In some embodiments, in step (4), the fermentation temperature is 17 - 23°C, and the fermentation time is 7 - 10 days.

[0106] In some embodiments, in step (4), the fermentation temperature can be 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, or a value within the range composed of any two of the above fermentation temperatures.

[0107] In some embodiments, in step (4), the fermentation time can be 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, or a value within the range composed of any two of the above fermentation times.

[0108] In some embodiments, step (4) may include

[0109] Mix the candied plum liquid, the plum fruit pulp, and the saccharified liquid in weight parts of 10 - 25 parts of the candied plum liquid, 15 - 30 parts of the plum fruit pulp, and 50 - 65 parts of the saccharified liquid to obtain the pre-fermentation mixture;

[0110] Adjust the pH value of the pre-fermentation mixture to 3.3 - 3.5 with a pH regulator;

[0111] Add activated yeast and potassium dihydrogen phosphate to the pre-fermentation mixture for fermentation. The fermentation temperature is 15 - 25°C, and the fermentation time is 5 - 15 days. Try to keep the temperature constant during the fermentation process to obtain the fermented plum wine.

[0112] In some embodiments, the method further includes the following steps:

[0113] (5) Optionally, inactivate the fermented plum wine;

[0114] (6) Optionally, age the fermented plum wine;

[0115] (7) Clarify the fermented plum wine;

[0116] (8) Filter the fermented plum wine obtained in step (7);

[0117] (9) Optionally, sterilize the fermented plum wine obtained in step (8).

[0118] In some embodiments, the method further includes the following steps:

[0119] (5) Inactivate the fermented plum wine;

[0120] (6) Age the fermented plum wine;

[0121] (7) Clarify the fermented plum wine;

[0122] (8) Filter the fermented prune wine obtained through step (7);

[0123] (9) Sterilize the fermented prune wine obtained through step (8).

[0124] In some embodiments, step (5) includes: inactivating the fermented prune wine.

[0125] In some embodiments, in step (5), the temperature for inactivation is 90 - 100 °C, and the time for inactivation is 5 - 20 s. In some embodiments, in step (5), the temperature for inactivation is 90 °C, 91 °C, 92 °C, 93 °C, 94 °C, 95 °C, 96 °C, 97 °C, 98 °C, 99 °C, 100 °C or a value within the range composed of any two of the above sterilization temperatures. In some embodiments, in step (5), the time for inactivation is 5 s, 10 s, 15 s, 20 s or a value within the range composed of any two of the above sterilization times.

[0126] In some embodiments, step (6) includes: aging the fermented prune wine.

[0127] In some embodiments, in step (6), the temperature for aging is 5 - 15 °C, and the time for aging is 1 - 4 months. In some embodiments, in step (6), the temperature for aging is 10 - 15 °C, and the time for aging is 3 - 4 months.

[0128] In some embodiments, in step (6), the temperature for aging is 5 °C, 7 °C, 9 °C, 10 °C, 12 °C, 14 °C, 15 °C or a value within the range composed of any two of the above aging temperatures.

[0129] In some embodiments, in step (6), the time for aging is 1 month, 1.5 months, 2 months, 2.5 months, 3 months, 3.5 months, 4 months or a range composed of any two of the above aging times.

[0130] In some embodiments, in step (6), the temperature for aging is 10 - 15 °C, and the time for aging is 3 months.

[0131] In some embodiments, in step (6), the fermented prune wine is stored full and then aged.

[0132] In some embodiments, step (7) includes: clarifying the fermented prune wine.

[0133] In some embodiments, in step (7), gelatin is added to the fermented prune wine and processed for 12 - 36 h to clarify the fermented prune wine.

[0134] In some embodiments, in step (7), bentonite and an aqueous silica solution are added to the fermented prune wine and treated for 12 - 36 h to clarify the fermented prune wine.

[0135] In some embodiments, in step (7), gelatin is added to the fermented prune wine and treated for 12 - 36 h, and then bentonite and an aqueous silica solution are added and treated for 12 - 36 h to clarify the fermented prune wine.

[0136] Adding gelatin treatment and / or bentonite and aqueous silica solution treatment to the fermented prune wine helps to improve the clarity of the fermented prune wine. Further, adopting the treatment method of adding gelatin first and then the combination of bentonite and aqueous silica solution is beneficial to better improve the clarity of the fermented prune wine.

[0137] In some embodiments, based on the total mass of the fermented prune wine, the mass content of gelatin is 0.05‰ - 0.4‰, the mass content of bentonite is 0.5‰ - 4.5‰, and the mass content of the aqueous silica solution is 0.1‰ - 2.0‰. In some embodiments, the mass content of gelatin is 0.1‰ - 0.3‰, the mass content of bentonite is 2‰ - 3.5‰, and the mass content of the aqueous silica solution is 0.5‰ - 1.5‰.

[0138] In some embodiments, based on the total mass of the fermented prune wine, the mass content of gelatin can be 0.05‰, 0.1‰, 0.12‰, 0.15‰, 0.17‰, 0.20‰, 0.22‰, 0.25‰, 0.27‰, 0.30‰, 0.33‰, 0.35‰, 0.37‰, 0.40‰, or a value within the range composed of any two of the above - mentioned mass contents of gelatin.

[0139] In some embodiments, based on the total mass of the fermented prune wine, the mass content of bentonite can be 0.5‰, 0.7‰, 1.0‰, 1.5‰, 2.0‰, 2.5‰, 3.0‰, 3.5‰, 4.0‰, 4.5‰, or a value within the range composed of any two of the above - mentioned mass contents of bentonite.

[0140] In some embodiments, based on the total mass of the fermented prune wine, the mass content of the aqueous silica solution is 0.1‰, 0.2‰, 0.3‰, 0.4‰, 0.5‰, 0.6‰, 0.7‰, 0.8‰, 0.9‰, 1.0‰, 1.1‰, 1.2‰, 1.3‰, 1.4‰, 1.5‰, 1.6‰, 1.7‰, 2.0‰, 2.2‰, 2.4‰, 2.6‰, 2.8‰, 3.0‰, or a value within the range composed of any two of the above - mentioned mass contents of the aqueous silica solution.

[0141] In some embodiments, based on the total mass of the fermented prune wine, the mass content of gelatin is 0.1‰, the mass content of bentonite is 3.5‰, and the mass content of silica aqueous solution is 1.5‰. In some embodiments, based on the total mass of the fermented prune wine, the mass content of gelatin is 0.2‰, the mass content of bentonite is 2.0‰, and the mass content of silica aqueous solution is 1.0‰. In some embodiments, based on the total mass of the fermented prune wine, the mass content of gelatin is 0.2‰, the mass content of bentonite is 2.8‰, and the mass content of silica aqueous solution is 1.5‰.

[0142] The appropriate addition amounts and ratios of gelatin, bentonite, and silica aqueous solution contribute to better matching with the entire fermentation process, making the clarity of the fermented prune wine of the present application better.

[0143] In some embodiments, in step (7), in the silica aqueous solution, the mass ratio of silicon dioxide to water is 3:7.

[0144] In some embodiments, in step (7), the treatment time of adding gelatin can be 12h, 14h, 16h, 18h, 20h, 22h, 24h, 26h, 28h, 30h, 32h, 34h, 36h, or a value within the range composed of the treatment times of any two of the above.

[0145] In some embodiments, in step (7), the treatment time of adding bentonite and silica aqueous solution can be 12h, 14h, 16h, 18h, 20h, 22h, 24h, 26h, 28h, 30h, 32h, 34h, 36h, or a value within the range composed of the treatment times of any two of the above.

[0146] In some embodiments, step (7) may include

[0147] Removing the precipitate of the fermented prune wine;

[0148] Adding gelatin to the fermented prune wine for treatment for 12 - 36h, then adding bentonite and silica aqueous solution for treatment for 12 - 36h, and performing clarification treatment on the fermented prune wine, wherein, based on the total mass of the fermented prune wine, the mass content of gelatin is 0.05‰ - 0.4‰, the mass content of bentonite is 0.5‰ - 4.5‰, and the mass content of silica aqueous solution is 0.1‰ - 2.0‰.

[0149] In some embodiments, step (8) includes filtering the fermented prune wine obtained through step (7).

[0150] In some embodiments, in step (8), the fermented prune wine obtained in step (7) is filtered, and the turbidity of the obtained filtrate is < 0.3 NTU.

[0151] In the present application, the term "turbidity" refers to the number and size of suspended particles in a liquid. Turbidity is detected with reference to the beer analysis method of "GB / T 4928".

[0152] In some embodiments, in step (8), diatomaceous earth is used to filter the fermented prune wine obtained in step (7).

[0153] In some embodiments, in step (8), a filter membrane is used to perform secondary filtration on the filtrate. In some embodiments, in step (8), a microporous filter membrane with a diameter of 0.1 μm - 0.45 μm can be used to perform secondary filtration on the filtrate. Optionally, the diameter of the microporous filter membrane can be 0.10 μm, 0.22 μm, or 0.45 μm.

[0154] In some embodiments, step (9) includes: sterilizing the fermented prune wine obtained through step (8).

[0155] In some embodiments, in step (9), the temperature of the sterilization is 65°C - 85°C, and the time of the sterilization is 20 min - 50 min.

[0156] In some embodiments, in step (9), the temperature of the sterilization is 65°C, 70°C, 75°C, 80°C, 85°C, or a value within the range composed of any two of the above sterilization temperatures.

[0157] In some embodiments, in step (9), the time of the sterilization can be 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, or a value within the range composed of any two of the above sterilization times.

[0158] In some embodiments, in step (9), before sterilization, the fermented prune wine obtained through step (8) can be canned and / or sealed.

[0159] In some embodiments, in step (9), the sterilized fermented prune wine is cooled. In some embodiments, in step (9), the sterilized fermented prune wine is cooled to less than or equal to 35°C.

[0160] In some embodiments, the preparation method includes the following steps:

[0161] (1) Treating prunes with fructose to obtain the prune sugar solution;

[0162] (2) Enzymatically hydrolyze the mixture of glutinous rice and water to prepare the saccharified solution;

[0163] (3) Prepare the pulp of green plum fruits;

[0164] (4) Mix the green plum sugaring solution, the pulp of green plum fruits and the saccharified solution to obtain the pre-fermentation mixture, and add yeast to the pre-fermentation mixture for fermentation to obtain the fermented green plum wine.

[0165] (5) Inactivate the fermented green plum wine obtained in step (4);

[0166] (6) Age the fermented green plum wine obtained in step (5);

[0167] (7) Add gelatin, bentonite and silica aqueous solution to the fermented green plum wine obtained in step (6) for clarification;

[0168] (8) Filter the fermented green plum wine obtained in step (7);

[0169] (9) Sterilize the fermented green plum wine obtained in step (8).

[0170] Second, the present application provides a fermented green plum wine obtained by the preparation method according to the present application.

[0171] The various embodiments and preferred options of the preparation method of the fermented green plum wine provided for the present invention above can be combined with each other (as long as they are not inherently contradictory to each other), and the various embodiments formed by such combination are regarded as part of the disclosure of the present application.

[0172] The technical solutions of the present invention will be more clearly and specifically illustrated below by way of examples. It should be understood that these examples are only for illustrative purposes and are by no means intended to limit the protection scope of the present invention. The protection scope of the present invention is only defined by the claims.

[0173] Examples

[0174] For those not specifying specific techniques or conditions in the examples, follow the techniques or conditions described in the literature in this field or according to the product specifications. For reagents or instruments not indicating the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0175] I. Preparation Examples

[0176] Example 1

[0177] (1) Preparation of green plum sugaring solution:

[0178] Select greengage fruits that are over 70% ripe, remove rotten fruits and fruits with black spot disease, remove branches, leaves and fruit stalks, soak them in 1.0 - 2.0% brine for 10 min after washing, then rinse and air-dry to remove the water on the fruit surface;

[0179] Add granulated sugar and greengage fruits in a mass ratio of 5:5. When adding, lay a layer of granulated sugar and then a layer of greengage fruits, place them in the dark for three months, the placement temperature is 25 °C, and stir every 15 days. After the sugar maceration is completed, separate the mixed solution of greengage fruits and granulated sugar to obtain greengage sugar maceration liquid.

[0180] (2) Prepare saccharified liquid:

[0181] Crush glutinous rice and add it to water, the mass ratio of glutinous rice to water is 1:1.8, add 0.5‰ of α-amylase (Novozymes; heat-resistant SC DS type) and enzymatically hydrolyze at 85 °C for 90 min, then cool down and add 3.0‰ of glucoamylase (Novozymes; low-calorie Pro type) and enzymatically hydrolyze at 60 °C for 50 min, and finally cool down and add 0.5‰ of protease (Novozymes; neutral 0.8LBrew Q type) and enzymatically hydrolyze at 55 °C for 30 min;

[0182] After the enzymatic hydrolysis is completed, filter with a 200-mesh sieve to obtain saccharified liquid, add water to the saccharified liquid, and adjust the soluble solid content in the saccharified liquid to 30 - 31 Brix.

[0183] (3) Prepare greengage fruit pulp:

[0184] Select fresh greengage fruits that are 8 - 90% ripe, remove rotten fruits and diseased fruits, remove branches, leaves and fruit stalks of the greengage fruits, and wash the selected greengage fruits;

[0185] Soak the greengage fruits in sodium chloride brine with a mass concentration of about 1.0 - 2.0% for 10 min, and then remove the water and fruit cores on the surface of the greengage fruits;

[0186] Add 0.1 mg / kg of potassium metabisulfite to the pitted greengage fruits and perform pulping treatment to obtain greengage fruit pulp.

[0187] (4) Fermentation:

[0188] Mix 15 parts by weight of greengage sugar maceration liquid, 20 parts by weight of greengage fruit pulp, and 55 parts by weight of saccharified liquid to obtain the pre-fermentation mixed liquid, and adjust its pH value to 3.3 with calcium carbonate. Calculated based on the weight of the pre-fermentation mixed liquid, add 0.5‰ of activated wine dry yeast (Angel wine active dry yeast BV818), 0.7‰ of activated flavor active dry yeast (Angel flavor active dry yeast CVE-7), and 0.1‰ of potassium dihydrogen phosphate for fermentation. The fermentation temperature is a constant 20 °C, and the fermentation time is 8 days.

[0189] (5) Inactivation: Sterilize the product of step (4) at 95°C for 10 s to inactivate the wine dry yeast.

[0190] (6) Aging: Store the product of step (5) full tank at 12°C for 3 months.

[0191] (7) Clarification treatment: Drain the bottom sediment of the product in step (6), add 0.1‰ gelatin and treat at room temperature for 24 h, then add 2.0‰ bentonite and 0.8‰ silica gel aqueous solution and treat at room temperature for 24 h.

[0192] (8) Filtration: Filter the product of step (7) with diatomaceous earth, and the turbidity of the filtrate < 0.3 NTU, then perform secondary filtration with a 0.22 μm filter membrane.

[0193] (9) Can and seal the product of step (8), sterilize at 75°C for 30 min after sealing, and cool to below 35°C after sterilization to obtain fermented prune wine.

[0194] Example 2

[0195] The preparation method of the prune wine in Example 4 is similar to that in Example 1, and the main differences are: in step (2), use white granulated sugar saccharification liquid instead of glutinous rice enzymatic hydrolysis saccharification liquid, and in step (4), use white granulated sugar saccharification liquid for fermentation. Among them, prepare 30% white granulated sugar saccharification liquid by adding 30 g of white granulated sugar to 70 g of water.

[0196] Examples 3 - 6

[0197] The preparation methods of the prune wines in Examples 3 - 6 are similar to that in Example 1, and the main differences are that the time of sugar marinating in step (1) is adjusted as shown in the following table:

[0198] Serial number Sugaring time (months) Example 3 1 Example 4 2 Example 5 4 Example 6 5

[0199] Examples 7 - 14

[0200] The preparation methods of the prune wines in Examples 7 - 14 are similar to that in Example 1, and the main differences are: in the clarification treatment of step (7), after draining the bottom sediment of the product in step (6), only add a certain mass of gelatin and treat at room temperature for 24 h, and the mass content of the added gelatin is shown in the following table:

[0201] Serial number Mass content of gelatin Example 7 0.05‰ Example 8 0.1‰ Example 9 0.15‰ Example 10 0.2‰ Example 11 0.25‰ Example 12 0.3‰ Example 13 0.35‰ Example 14 0.4‰

[0202] Examples 15 - 23

[0203] The preparation method of the prunus mume wine in Examples 15 - 23 is similar to that in Example 1, with the main differences being: in the clarification treatment in step (7), after discharging the bottom sediment of the product in step (6), only a certain mass of bentonite is added and treated at room temperature for 24 hours. The specific mass content of the added bentonite is shown in the following table:

[0204] Serial number Mass content of bentonite Example 15 0.5‰ Example 16 1.0‰ Example 17 1.5‰ Example 18 2.0‰ Example 19 2.5‰ Example 20 3.0‰ Example 21 3.5‰ Example 22 4.0‰ Example 23 4.5‰

[0205] Examples 24 - 33

[0206] The preparation method of the prunus mume wine in Examples 24 - 33 is similar to that in Example 1, with the main differences being: in the clarification treatment in step (7), after discharging the bottom sediment of the product in step (6), only a certain mass of silica gel aqueous solution is added and treated at room temperature for 24 hours. The specific mass content of the added silica gel aqueous solution is shown in the following table:

[0207]

[0208]

[0209] Examples 34 - 42

[0210] The preparation method of the prunus mume wine in Examples 34 - 42 is similar to that in Example 1, with the main differences being: in the clarification treatment in step (7), the mass contents of the added gelatin, bentonite and silica gel aqueous solution are different, as shown in the following table:

[0211]

[0212] Example 43

[0213] The preparation method of the prunus mume wine in Example 43 is similar to that in Example 1, with the main differences being: the clarification treatment in step (7) is not carried out, and the product aged in step (6) is directly filtered.

[0214] Comparative Example 1

[0215] The difference between Comparative Example 2 and Example 1 is that in step (4), only the prunus mume fruit pulp and the saccharified liquid are used for fermentation.

[0216] Comparative Example 2

[0217] The difference between Comparative Example 2 and Example 1 is that in step (4), only the prunus mume sugar-preserved liquid and the saccharified liquid are used for fermentation.

[0218] II. Evaluation of the effect of prunus mume wine

[0219] 1) Sensory evaluation

[0220] Sensory evaluation method:

[0221] Six national fruit liqueur tasters evaluated the plum wines of Examples 1-2 and Comparative Examples 1-2. The evaluation was carried out according to four items: color, aroma, taste and style. The sensory evaluation score table is shown as follows:

[0222]

[0223] Sensory evaluation results:

[0224] Table 1 Sensory evaluation table of Examples 1-2 and Comparative Examples 1-2

[0225]

[0226] As can be seen from the above table, in Examples 1 and 2 of the present application, the plum fruit pulp and plum fruit fructose solution were mixed and fermented, and the overall score was higher than that of Comparative Example 1 and Comparative Example 2 which only used single fermentation of plum fruit pulp or plum fruit fructose solution. By comparing Examples 1 and 2, it can be seen that using glutinous rice enzymatic hydrolysis saccharification liquid for fermentation is beneficial to further improve the overall score of plum wine.

[0227] 2) Detect the content of flavor substances

[0228] Detection method:

[0229] An Agilent 7890B gas chromatograph and a CP-WAX57CB97723A chromatographic column were used. Using tert-amyl alcohol, n-amyl acetate and 2-ethyl-n-butanoic acid as internal standards, the internal standard method was used for quantitative correction to detect the flavor substances of Examples 1-8 and Comparative Examples 1-2. Column oven temperature: 37 °C for 14.6 min, then heated to 160 °C at a rate of 8 °C / min and held for 12.5 min; vaporization chamber temperature 250 °C, split ratio 40:1, split flow rate 20 ml / min, detector temperature 270 °C. Chromatographic column flow rate: maintained at a speed of 0.5 ml / min for 14.6 min, 1 ml / min for 17 min, and 1.5 ml / min for 11 min. Hydrogen was used as the carrier gas with a flow rate of 30 ml / min. Air flow rate 300 ml / min, injection volume 0.6 μl.

[0230] Detection results:

[0231] Table 2 Detection results of the content of flavor substances in Examples 1-6 and Comparative Examples 1-2

[0232]

[0233] The aroma components of plum wine are mainly β-phenylethyl alcohol, benzaldehyde and esters. From Examples 1-2 and Comparative Examples 1-2 in the above table, it can be seen that in Examples 1-2, plum fruit pulp and plum candied liquid are used for mixed fermentation, and the contents of benzaldehyde, β-phenylethyl alcohol, esters and alcohols in its aroma components are all higher than those in Comparative Examples 1-2 fermented with plum fruit pulp alone or plum candied liquid alone, that is, it shows that the mixed fermentation of plum fruit pulp and plum candied liquid has a synergistic effect on increasing the aroma. From Example 1 and Example 2, it can be seen that compared with the white granulated sugar saccharification liquid, using glutinous rice fermentation saccharification liquid for fermentation is more conducive to the improvement of the content of flavor components.

[0234] From Examples 3-6 and Comparative Examples 1-2, it can be seen that in Examples 3-6, plum fruit pulp and plum candied liquid are used for mixed fermentation, and the β-phenylethyl alcohol in its aroma components is much higher than that in Comparative Examples 1-2, and the contents of benzaldehyde and esters are higher than or similar to those in Comparative Examples 1-2. Among them, from Examples 3-4, 1, it can be seen that when candied for 1, 2 and 3 months respectively, as the candying time prolongs, the contents of benzaldehyde, esters and β-phenylethyl alcohol increase; from Examples 1, 5-6, it can be seen that when candied for 3, 4 and 5 months respectively, as the candying time prolongs, the change trends of its benzaldehyde, esters and β-phenylethyl alcohol are not obvious. Therefore, an appropriate candying time is beneficial to further improve the aroma of plum wine and balance time and production costs.

[0235] 3) Clarity detection

[0236] Detection method: Use a spectrophotometer to detect the transmittance of Examples 7-43 at 680 nm. The higher the transmittance, the clearer the wine body.

[0237] Detection results:

[0238] Table 3 Transmittance detection results of Examples 7-43

[0239]

[0240]

[0241] According to the above table, by comparing Examples 7-42 and Example 43, it can be seen that adding gelatin, bentonite or silica aqueous solution for clarification treatment can improve the clarity of plum wine.

[0242] By comparing Examples 7-33 and Examples 34-42, it can be seen that compounding gelatin, bentonite and silica aqueous solution for clarification treatment is more conducive to improving the clarity of plum wine than single-component clarification treatment.

[0243] As can be seen from Examples 7-14, the optimal range of the gelatin mass content is 0.1-0.3‰. As can be seen from Examples 15-23, the optimal range of the bentonite mass content is 2.0-3.5‰. As can be seen from Examples 24-33, the optimal range of the addition amount of the silica gel aqueous solution is 0.5-1.5‰.

[0244] As can be seen from Examples 34-42, when the gelatin mass content is 0.1‰, the bentonite mass content is 3.5‰, and the silica gel aqueous solution content is 1.5‰, the clarity of the plum wine is optimal.

Claims

1. A method for preparing fermented plum wine, the method comprising the following steps: (1) Treat plums with fructose to obtain a plum sugar solution; (2) Prepare a saccharified solution; (3) Prepare plum fruit puree; (4) Mix the plum sugar solution, the plum fruit puree and the saccharified solution to obtain a pre-fermentation mixture, and add yeast to the pre-fermentation mixture for fermentation to obtain the fermented plum wine.

2. The preparation method according to claim 1, wherein, In step (1), sugar is added to the plum fruit for sugar treatment, and the mass ratio of sugar to plum fruit is (3 - 7):

5.

3. The preparation method according to claim 1 or 2, wherein, In step (1), the time for the sugar treatment is 1 - 5 months, optionally, in step (1), the time for the sugar treatment is 2 - 4 months.

4. The preparation method according to any one of claims 1-3, wherein, In step (2) the soluble solid content of the saccharified solution is 20 - 32 Brix, optionally, the soluble solid content of the saccharified solution is 28 - 32 Brix.

5. The preparation method according to any one of claims 1-4, wherein, In step (2) the saccharified solution is prepared by adding sugar to water, or by enzymatically hydrolyzing a mixture of rice and water.

6. The preparation method according to claim 5, wherein, In step (2), an enzyme is added to enzymatically hydrolyze the mixture of rice and water, and the enzyme includes at least one of amylase, glucoamylase and protease. Optionally, the amylase includes at least one of α - amylase, β - amylase, γ - amylase and isoamylase, the glucoamylase includes glucose amylase, and the protease includes at least one of pepsin, trypsin, cathepsin, papain or subtilisin.

7. The preparation method according to any one of claims 1-6, wherein, In step (4) the weight portions of the plum sugar solution, the plum fruit puree and the saccharified solution are: 10 - 25 parts of the plum sugar solution, 15 - 30 parts of the plum fruit puree, 45 - 65 parts, optionally, 10 - 20 parts of the plum sugar solution, 15 - 25 parts of the plum fruit puree, 50 - 60 parts of the saccharified solution.

8. The preparation method according to any one of claims 1-7, wherein, In step (4) the pH value of the pre-fermentation mixture is adjusted to 3.0 - 4.0, optionally, the pH value of the pre-fermentation mixture is adjusted to 3.3 - 3.

5.

9. The production method according to any one of claims 1-8, wherein, In step (4) the yeast includes at least one of dry fruit wine yeast and flavor-active dry yeast.

10. The preparation method according to any one of claims 1-9, wherein, In step (4), the fermentation temperature is 15 - 25 °C, and the fermentation time is 5 - 15 days. Optionally, the fermentation temperature is 18 - 22 °C, and the fermentation time is 7 - 10 days.

11. The preparation method according to any one of claims 1-10, wherein, The method further comprises the following steps: (5) Optionally, inactivate the fermented plum wine; (6) Optionally, age the fermented plum wine; (7) Clarify the fermented plum wine; (8) Filter the fermented plum wine obtained in step (7); (9) Optionally, sterilize the fermented plum wine obtained in step (8).

12. The preparation method according to claim 11, wherein, In step (7), gelatin is added to the fermented plum wine for treatment for 12 - 36 h, optionally, bentonite and silica aqueous solution are further added for treatment for 12 - 36 h.

13. According to the preparation method described in claim 12, wherein, In step (7), based on the total mass of the fermented plum wine, the mass content of gelatin is 0.05‰ - 0.4‰, the mass content of bentonite is 0.5‰ - 4.5‰, and the mass content of silica gel aqueous solution is 0.1‰ - 2.0‰. Optionally, the mass content of gelatin is 0.1‰ - 0.3‰, the mass content of bentonite is 2‰ - 3.5‰, and the mass content of silica gel aqueous solution is 0.5‰ - 1.5‰.

14. The preparation method according to claim 11 or 12, wherein, In step (6), the aging temperature is 5 - 15°C, and the aging time is 3 - 6 months. Optionally, the aging temperature is 10 - 15°C, and the aging time is 3 - 4 months.

15. The preparation method according to any one of claims 1-14, wherein, The preparation method includes the following steps: (1) Perform fructose pickling on plums to obtain the plum pickling solution; (2) Enzymatically hydrolyze the mixture of glutinous rice and water to prepare the saccharified solution; (3) Prepare the plum fruit pulp; (4) Mix the plum pickling solution, the plum fruit pulp, and the saccharified solution to obtain the pre-fermentation mixture, and add yeast to the pre-fermentation mixture for fermentation to obtain the fermented plum wine. (5) Inactivate the fermented plum wine obtained in step (4); (6) Age the fermented plum wine obtained in step (5); (7) Add gelatin, bentonite, and silica gel aqueous solution to the fermented plum wine obtained in step (6) for clarification treatment; (8) Filter the fermented plum wine obtained in step (7); (9) Sterilize the fermented plum wine obtained in step (8).

16. A fermented plum wine obtained by the preparation method according to any one of claims 1 - 15.

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