Green plum wine and preparation method thereof

Abstract

The invention relates to a preparation method of green plum wine, which is characterized by comprising the following steps: (1) preparing a pre-fermentation mixture which comprises whole green plum fruits, a first carbon source and a first nitrogen source; (2) yeast is inoculated into the pre-fermentation mixture, the yeast comprises wine-producing yeast, a first fermentation mixture is obtained, first fermentation is conducted, and first fermentation liquor is obtained; and (3) adding a second carbon source and an optional second nitrogen source into the first fermentation liquor to obtain a second fermentation mixture, and performing second fermentation to obtain second fermentation liquor.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and particularly relates to a prune 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.

[0003] Prunus mume, belonging to the genus Prunus of the family Dipterocarpaceae, is rich in relatively high organic acids and is also known as sour fruit. At the same time, it is rich in various nutrients such as dietary fiber, organic acids, amino acids, polyphenolic 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 fluid production to quench thirst, regulating the stomach and intestines, eliminating fatigue, regulating blood pressure, anti-allergy, protecting the liver, beautifying, enhancing immunity, preventing cancer, preventing calculus and relieving pain, etc. It is also one of the excellent alkaline foods in nature. Prunus mume is native to China and is widely planted in regions such as Sichuan, Guangdong, Fujian, Yunnan, and Zhejiang in China, including main varieties such as Nangao Prunus mume, Zhaoshuimei Prunus mume, Qingzhumei Prunus mume, Changnong 17 Prunus mume, Xingmei Prunus mume, Daqingmei Prunus mume, Dabaimei Prunus mume, Ruanzhidali Prunus mume, etc.

[0004] Prune wine has a long history and profound cultural connotations, and there is an allusion of "discussing heroes over a pot of prune wine" spread in the world. Prune wine absorbs the nutrients in the plum fruits and has health care functions such as appetizing and promoting fluid production, improving the stomach and intestines, and delaying aging. It is very beneficial to the human body and is favored by many health care enthusiasts.

[0005] At present, the prune wine on the market has the problem of low comfort after drinking, and the reasons include high acetaldehyde content, high ratio of fusel oil to alcohol content, etc. Therefore, there is an urgent need to provide a prune wine with low acetaldehyde content and / or low ratio of fusel oil to alcohol content and a preparation method thereof. Summary of the Invention

[0006] In order to solve the above problems, the present application provides a preparation method of prune wine and the prune wine prepared by this method. The prune wine of the present application has low acetaldehyde content and / or low ratio of fusel oil to alcohol content, and has high comfort after drinking.

[0007] According to an embodiment of the present application, a preparation method of prune wine can be provided, and the method includes the following steps:

[0008] (1) Prepare a pre-fermentation mixture, and the pre-fermentation mixture includes whole prunus mume fruits, a first carbon source, and a first nitrogen source;

[0009] (2) Inoculate yeast in the pre-fermentation mixture, and the yeast includes wine-producing yeast, to obtain a first fermentation mixture, and perform first fermentation to obtain a first fermentation broth; and

[0010] (3) Add a second carbon source and an optional second nitrogen source to the first fermentation broth to obtain a second fermentation mixture, and perform a second fermentation to obtain a second fermentation broth.

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

[0012] Traditional plum wines generally have a relatively high acetaldehyde content and a relatively high ratio of fusel oil to alcohol content, resulting in a low post - drinking comfort level. The preparation method of the plum wine of the present application significantly reduces the acetaldehyde content and / or the ratio of fusel oil to alcohol content in the plum wine, making the post - drinking comfort of the plum wine good. Drinking an appropriate amount is not likely to cause a hangover, and the hangover is fast after drinking. Detailed implementation manners

[0013] 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 term "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 to be obtained through the present disclosure, and each numerical parameter 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.

[0014] Although the numerical ranges and parameters of the broad scope of the present 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.

[0015] 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; (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.

[0016] Aiming at the problems of relatively high acetaldehyde content and relatively high ratio of fusel oil to alcohol content in traditional plum wines, which lead to low post - drinking comfort, the applicant of the present application has made creative attempts and research, improved the preparation process of plum wines, significantly reduced the acetaldehyde content and / or the ratio of fusel oil to alcohol content in plum wines, making the post - drinking comfort of plum wines good. Drinking an appropriate amount is not likely to cause a hangover, and the hangover is fast after drinking.

[0017] In a first aspect, the present application provides a method for preparing plum wine, the method comprising the following steps:

[0018] (1) Prepare a pre-fermentation mixture, the pre-fermentation mixture comprising whole plum fruits, a first carbon source, and a first nitrogen source;

[0019] (2) Inoculate yeast in the pre-fermentation mixture, the yeast comprising wine-producing yeast, to obtain a first fermentation mixture, and perform a first fermentation to obtain a first fermentation broth; and

[0020] (3) Add a second carbon source and an optional second nitrogen source to the first fermentation broth to obtain a second fermentation mixture, and perform a second fermentation to obtain a second fermentation broth.

[0021] In some embodiments, in step (1), the whole plum fruits comprise plum pits, pulp, and pericarp. In some embodiments, in step (1), the whole plum fruits refer to unbroken plum fruits. In some embodiments, in step (1), the pericarp of the whole plum fruits is intact, or 90% or more, 95% or more, 96% or more, 97% or more, 98% or more, or 99% or more of the pericarp is intact.

[0022] Fermentation with whole plum fruits is beneficial for flavor substances in the plum fruits to enter the fruit wine, increasing the natural flavor of plum in the fruit wine; and is also beneficial for reducing impurities in the fermentation broth and maintaining the clarity of the fruit wine.

[0023] In some embodiments, in step (1), the whole plum fruits may be plum fruits that are 90% ripe or more, optionally, they may be 90%-ripe plum fruits.

[0024] In some embodiments, in step (1), the plums comprise one or more of soft-branch large-grain plums, green bamboo plums, apricot plums, and zhaoshuimei plums.

[0025] In some embodiments, in step (1), the plums comprise one or more of soft-branch large-grain plums and apricot plums.

[0026] In some embodiments, in step (1), before preparing the pre-fermentation mixture, the plum fruits may be subjected to steps of sorting, washing, and / or soaking.

[0027] In some embodiments, in step (1), before preparing the pre-fermentation mixture, the plum fruits are sorted to remove moldy and diseased fruits, and the branches and pedicels of the plum fruits are removed.

[0028] In some embodiments, in step (1), the greengage fruits are soaked in sodium chloride brine with a mass concentration of about 1-5% for 30-50 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 30 min, 40 min, 50 min, or any range composed of any two of the above soaking times or any value within that range.

[0029] In some embodiments, in step (1), the first nitrogen source includes one or more of ammonium phosphate, ammonium dihydrogen phosphate and other inorganic nitrogen sources permitted by GB 2760 to be used during fermentation, yeast extract, sorghum syrup, etc.

[0030] In some embodiments, in step (1), the first nitrogen source includes one or more of ammonium phosphate, ammonium dihydrogen phosphate, yeast extract, sorghum syrup.

[0031] In some embodiments, in step (1), the first nitrogen source includes sorghum syrup.

[0032] In some embodiments, in step (1), the first carbon source includes one or more of granulated sugar, fructose, rock sugar, honey, sorghum syrup.

[0033] In some embodiments, in step (1), the first carbon source includes sorghum syrup.

[0034] In the present application, the first carbon source and the first nitrogen source can be the same substance. If a substance can provide both a nitrogen source and a carbon source, for example: sorghum syrup, then it can act as both the first carbon source and the first nitrogen source.

[0035] In some embodiments, sorghum syrup is prepared by enzymatically hydrolyzing a mixture of sorghum and water.

[0036] In some embodiments, the mass ratio of sorghum to water is 1:(1.8-2.2). In some embodiments, the mass ratio of sorghum to water is 1:1.8, 1:1.9, 1:2.0, 1:2.1 or 1:2.2.

[0037] In some embodiments, sorghum includes one or more of waxy sorghum, japonica sorghum.

[0038] In some embodiments, dehulled sorghum is used.

[0039] In some embodiments, an enzyme is added to enzymatically hydrolyze the mixture of sorghum and water, and the enzyme includes at least one of amylase and glucoamylase. In some embodiments, amylase is added first for enzymatic hydrolysis, and then glucoamylase is added for enzymatic hydrolysis.

[0040] In this application, the term "amylase" refers to the general name of enzymes that hydrolyze starch and glycogen.

[0041] In this application, the term "glucoamylase" is also known as glucose amylase. Glucoamylase is a customary name, and its scientific name is α-1,4-glucanohydrolase. Glucoamylase hydrolyzes starch from the non-reducing end by α-1,4-glucosidic bonds to produce glucose, and can also slowly hydrolyze α-1,6-glucosidic bonds to convert into glucose. At the same time, it can also hydrolyze dextrin and release β-D-glucose from the non-reducing end of glycogen.

[0042] In some embodiments, calculated based on the weight of sorghum, the weight content of amylase is 0.5-1.0‰. In some embodiments, calculated based on the weight of sorghum, the weight content of amylase can be 0.5‰, 0.6‰, 0.7‰, 0.8‰, 0.9‰ or 1.0‰, or a range composed of any two of the above weight contents or any value within this range.

[0043] In some embodiments, calculated based on the mass of sorghum, the weight content of glucoamylase is 0.5-1.0‰. In some embodiments, calculated based on the mass of sorghum, the weight content of glucoamylase can be 0.5‰, 0.6‰, 0.7‰, 0.8‰, 0.9‰ or 1.0‰, or a range composed of any two of the above weight contents or any value within this range.

[0044] In some embodiments, the temperature of amylase enzymatic hydrolysis is 90-95°C, and the time of amylase enzymatic hydrolysis is 30-90 min. In some embodiments, the temperature of amylase enzymatic hydrolysis can be 90°C, 91°C, 92°C, 93°C, 94°C or 95°C or a range composed of any two of the above temperatures or any value within this range, and the time of amylase enzymatic hydrolysis can be 30 min, 40 min, 50 min, 60 min, 70 min, 80 min or 90 min or a range composed of any two of the above times or any value within this range.

[0045] In some embodiments, the temperature of glucoamylase enzymatic hydrolysis is 55-60°C, and the time of glucoamylase enzymatic hydrolysis is 30-90 min. In some embodiments, the temperature of glucoamylase enzymatic hydrolysis can be 55°C, 56°C, 57°C, 58°C, 59°C or 60°C or a range composed of any two of the above temperatures or any value within this range, and the time of glucoamylase enzymatic hydrolysis can be 30 min, 40 min, 50 min, 60 min, 70 min, 80 min or 90 min or a range composed of any two of the above times or any value within this range.

[0046] In some embodiments, solid-liquid separation is performed on the enzymatic hydrolysate. In some embodiments, the solid-liquid separation methods include centrifugation and / or filtration. In some embodiments, the centrifugation method can be any method known in the art, including but not limited to one or more of scroll centrifugation, disc centrifugation, etc. In some embodiments, the filtration method can be any method known in the art, including but not limited to one or more of diatomaceous earth filtration, membrane filtration, etc.

[0047] In some embodiments, the liquid obtained after solid-liquid separation is concentrated. In some embodiments, the concentration method can be any method known in the art. In some embodiments, the concentration methods include one or more of vacuum concentration and evaporation concentration.

[0048] In some embodiments, the steps for preparing sorghum syrup include:

[0049] Crush the dehulled waxy sorghum and add it to water. The mass ratio of dehulled waxy sorghum to water is 1:1.8 to 1:2.2. Add amylase to enzymatically hydrolyze the mixture of dehulled waxy sorghum and water. The temperature for amylase enzymatic hydrolysis is 90 - 95 °C, and the time for amylase enzymatic hydrolysis is 30 - 90 min. Then add glucoamylase for enzymatic hydrolysis. The temperature for glucoamylase enzymatic hydrolysis is 55 - 60 °C, and the time for glucoamylase enzymatic hydrolysis is 30 - 90 min. After the enzymatic hydrolysis is completed, after scroll centrifugation, disc centrifugation and diatomaceous earth filtration, and then through boiling concentration, sorghum syrup is obtained.

[0050] In some embodiments, in step (1), calculated based on the mass of the pre-fermentation mixture, the content of free amino acid nitrogen in the pre-fermentation mixture ≥ 0.1 g / L. In some embodiments, in step (1), calculated based on the mass of the pre-fermentation mixture, the content of free amino acid nitrogen in the pre-fermentation mixture ≥ 0.15 g / L. In some embodiments, in step (1), calculated based on the mass of the pre-fermentation mixture, the content of free amino acid nitrogen in the pre-fermentation mixture is 0.1 g / L - 0.3 g / L. In some embodiments, in step (1), calculated based on the mass of the pre-fermentation mixture, the content of free amino acid nitrogen in the pre-fermentation mixture is 0.15 g / L - 0.25 g / L.

[0051] In the present application, the term "free amino acid nitrogen" refers to the nitrogen element present in the form of amino acids in a liquid or liquid food (in the present application, it refers to the pre-fermentation mixture). The content of "free amino acids" can be detected by potentiometric titration to detect the content of free amino acid nitrogen.

[0052] In some embodiments, in step (1), calculated based on the total mass of the pre-fermentation mixture, the total sugar of the pre-fermentation mixture is 12%-18%. In some embodiments, in step (1), calculated based on the total mass of the pre-fermentation mixture, the total sugar of the pre-fermentation mixture is 14%-18%. In some embodiments, in step (1), calculated based on the total mass of the pre-fermentation mixture, the total sugar of the pre-fermentation mixture is 14%-16%. In some embodiments, in step (1), calculated based on the total mass of the pre-fermentation mixture, the total sugar of the pre-fermentation mixture is 12%-16%.

[0053] In some embodiments, in step (1), calculated based on the total mass of the pre-fermentation mixture, the total sugar of the pre-fermentation mixture is 15%-17%.

[0054] In the present application, the term "total sugar" refers to the total amount of all sugars dissolved in water in a liquid or liquid food (in this application, it refers to the pre-fermentation mixture). The determination method refers to "GB10782-2006 Determination Method for Total Sugar in Foods".

[0055] In some embodiments, in step (1), calculated based on the total mass of the pre-fermentation mixture, the total sugar of the pre-fermentation mixture is 12%, 13%, 14%, 15%, 16%, 17%, 18% or the range composed of the total sugar of any two of the above pre-fermentation mixtures or any value within this range.

[0056] In some embodiments, step (1) may include:

[0057] Select greengage fruits that are over 90% ripe, remove moldy and rotten fruits, remove branches, leaves and fruit stalks, and wash the selected greengage fruits;

[0058] Soak the greengage fruits in sodium chloride brine with a mass of about 1%-5% for 30-50 minutes, and then remove the moisture on the surface of the greengage fruits;

[0059] Add sorghum syrup and optionally water to the whole greengage fruits, and stir evenly to obtain a pre-fermentation mixture.

[0060] In some embodiments, step (2) includes inoculating yeast including wine-producing yeast into the pre-fermentation mixture to obtain a first fermentation mixture, and performing first fermentation to obtain a first fermentation broth.

[0061] In some embodiments, in step (2), the wine-producing yeast includes Fermentis W-3470 yeast.

[0062] In some embodiments, in step (2), the yeast includes a microbial preparation of the Fermentis W-3470 yeast strain and a composition prepared by compounding with other microorganisms.

[0063] In some embodiments, in step (2), yeast is inoculated into the pre-fermentation mixture, and the yeast includes wine-producing yeast, to obtain a first fermentation mixture, such that based on the total volume of the first fermentation mixture, the number of the wine-producing yeast is 10 5 -10 9 CFU / ml.

[0064] In some embodiments, in step (2), yeast is inoculated into the pre-fermentation mixture, and the yeast includes wine-producing yeast, to obtain a first fermentation mixture, such that based on the total volume of the first fermentation mixture, the number of the wine-producing yeast is 10 6 -10 8 CFU / ml.

[0065] In some embodiments, in step (2), yeast is inoculated into the pre-fermentation mixture, and the yeast includes wine-producing yeast, to obtain a first fermentation mixture, such that based on the total volume of the first fermentation mixture, the number of the wine-producing yeast is 10 5 CFU / ml, 10 6 CFU / ml, 10 7 CFU / ml, 10 8 CFU / ml, 10 9 CFU / ml or a range composed of the number of wine-producing yeast in any two of the above-mentioned first fermentation products or any value within this range.

[0066] In some embodiments, in step (2), yeast is inoculated into the pre-fermentation mixture, and the yeast includes wine-producing yeast and aroma-producing yeast. In some embodiments, in step (2), the aroma-producing yeast can be any yeast known in the art that can be used in food fermentation, including but not limited to ZYMAFLORE ALPHA.

[0067] In some embodiments, in step (2), based on the total volume of the first fermentation mixture, the number of the aroma-producing yeast is 10 5 -10 9 CFU / ml. In some embodiments, in step (2), based on the total volume of the first fermentation mixture, the number of the aroma-producing yeast is 10 6 -10 8CFU / ml. In some embodiments, in step (2), based on the total volume of the first fermentation mixture, the number of the aroma-producing yeast is 10 5 CFU / ml, 10 6 CFU / ml, 10 7 CFU / ml, 10 8 CFU / ml, 10 9 CFU / ml, or the range composed of the number of the aroma-producing yeast in any two of the above-mentioned first fermentations, or any value within this range.

[0068] In some embodiments, in step (2), the temperature of the first fermentation is 22 - 26°C.

[0069] In some embodiments, in step (2), the temperature of the first fermentation is 23 - 25°C.

[0070] In some embodiments, in step (2), the temperature of the first fermentation is 22°C, 23°C, 24°C, 25°C, 26°C, or the range composed of any two of the above-mentioned first fermentation temperatures, or any value within this range.

[0071] In some embodiments, in step (2), during the fermentation process, the first fermentation broth is circulated by a pump. In some embodiments, in step (2), during the fermentation process, the first fermentation broth is circulated by a pump and poured down from top to bottom.

[0072] In some embodiments, in step (2), during the fermentation process, every 8 - 12 h, the first fermentation broth is circulated by a pump for 1 - 1.5 h and evenly poured down from top to bottom onto the surface of the greengage, and left to ferment statically during the remaining time periods.

[0073] In some embodiments, in step (2), based on the total volume of the circulated substance, the circulation volume is 1.5 - 2 times the total volume of the circulated substance.

[0074] In the present application, the term "circulation volume" refers to the volume of all the substances circulated by the pump during the circulation process (in the present application, it refers to the fermentation broth or fermentation mixture).

[0075] In some embodiments, in step (2), based on the total volume of the circulated substance, the circulation volume is 1.5 times, 1.6 times, 1.7 times, 1.8 times, 1.9 times, 2.0 times, or the range composed of any two multiples of the circulation volume to the total volume of the circulated substance, or any value within this range.

[0076] In some embodiments, in step (2), any method known in the art can be used for solid-liquid separation. In some embodiments, in step (2), the method of solid-liquid separation includes disk centrifugation. In some embodiments, in step (2), the rotational speed of the disk centrifugation is 5000 - 5500 rpm.

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

[0078] Inoculate yeast in the pre-fermentation mixture, where the yeast includes wine-producing yeast W-3470, to obtain a first fermentation mixture, and perform a first fermentation to obtain a first fermentation broth, where the fermentation temperature is 22 - 26 °C. During the fermentation process, every 8 - 12 h, the first fermentation broth is circulated through a pump for 1 - 1.5 h and evenly poured onto the surface of the greengage from top to bottom, and left to ferment statically for the remaining time periods. In some embodiments, the step (3) can be carried out one or more times.

[0079] In some embodiments, the steps for carrying out step (3) twice include:

[0080] Add a second carbon source and an optional second nitrogen source to the first fermentation broth to obtain a second fermentation mixture, and perform a second fermentation to obtain a second fermentation broth;

[0081] Add a third carbon source and an optional third nitrogen source to the second fermentation broth to obtain a third fermentation mixture, and perform a third fermentation to obtain a third fermentation broth.

[0082] In some embodiments, the steps for carrying out step (3) multiple times include:

[0083] Add a second carbon source and an optional second nitrogen source to the first fermentation broth to obtain a second fermentation mixture, and perform a second fermentation to obtain a second fermentation broth;

[0084] Add a third carbon source and an optional third nitrogen source to the second fermentation broth to obtain a third fermentation mixture, and perform a third fermentation to obtain a third fermentation broth;

[0085] ……

[0086] Add an nth carbon source and an optional nth nitrogen source to the (n - 1)th fermentation broth to obtain an nth fermentation mixture, and perform an nth fermentation to obtain an nth fermentation broth.

[0087] The carbon source and nitrogen source used in step (3) can be the same substance or different substances.

[0088] In some embodiments, the steps for carrying out step (3) once include,

[0089] A second carbon source and an optional second nitrogen source are added to the first fermentation broth to obtain a second fermentation mixture, and a second fermentation is carried out to obtain a second fermentation broth.

[0090] In some embodiments, in step (3), the second nitrogen source includes one or more of ammonium phosphate, ammonium dihydrogen phosphate, etc., which are inorganic nitrogen sources allowed to be used in fermentation by GB 2760, and yeast extract, sorghum syrup, etc.

[0091] In some embodiments, in step (3), the second nitrogen source includes one or more of ammonium phosphate, ammonium dihydrogen phosphate, yeast extract, and sorghum syrup.

[0092] In some embodiments, in step (3), the second nitrogen source includes sorghum syrup.

[0093] In some embodiments, in step (3), the second carbon source includes one or more of granulated sugar, fructose, rock sugar, honey, and sorghum syrup.

[0094] In some embodiments, in step (3), the second carbon source includes sorghum syrup.

[0095] In the present application, the second carbon source and the second nitrogen source may be the same substance. If a substance can provide both a nitrogen source and a carbon source, for example, sorghum syrup, then it can act as both the second carbon source and the second nitrogen source.

[0096] In the present application, the first carbon source and the second carbon source may be the same substance; the first nitrogen source and the second nitrogen source may also be the same substance.

[0097] In some embodiments, the first nitrogen source and the second nitrogen source independently include one or more of ammonium phosphate, ammonium dihydrogen phosphate, etc., which are inorganic nitrogen sources allowed to be used in fermentation by GB 2760, and yeast extract, sorghum syrup, etc.

[0098] In some embodiments, the first nitrogen source and the second nitrogen source independently include one or more of ammonium phosphate, ammonium dihydrogen phosphate, yeast extract, and sorghum syrup.

[0099] In some embodiments, the first carbon source and the second carbon source independently include one or more of granulated sugar, fructose, rock sugar, honey, and sorghum syrup.

[0100] When step (3) is carried out more than once, the carbon source used each time step (3) is carried out may be the same or different. When step (3) is carried out more than once, the nitrogen source used each time step (3) is carried out may be the same or different.

[0101] In some embodiments, in step (3), after adding a second carbon source and an optional second nitrogen source to the first fermentation broth, mix thoroughly and evenly.

[0102] In some embodiments, in step (3), calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is ≤ 18%. In some embodiments, in step (3), calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is ≤ 16%. In some embodiments, in step (3), calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is 12% - 18%. In some embodiments, in step (3), calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is 14% - 18%. In some embodiments, in step (3), calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is 14% - 16%. In some embodiments, in step (3), calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is 12% - 16%. In some embodiments, in step (3), calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is 15% - 17%.

[0103] In some embodiments, in step (3), calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is 12%, 13%, 14%, 15%, 16%, 17%, 18% or the range composed of the total sugar of any two of the above-mentioned second fermentation mixtures or any value within this range.

[0104] In some embodiments, in step (3), the temperature of the second fermentation is 22 - 26 °C.

[0105] In some embodiments, in step (3), the temperature of the second fermentation is 23 - 25 °C.

[0106] In some embodiments, in step (3), the temperature of the second fermentation is 22 °C, 23 °C, 24 °C, 25 °C, 26 °C or the range composed of any two of the above-mentioned first fermentation temperatures or any value within this range.

[0107] In some embodiments, in step (3), during the fermentation process, the second fermentation broth is circulated by a pump. In some embodiments, in step (3), during the fermentation process, the second fermentation broth is circulated by a pump and poured down from top to bottom.

[0108] In some embodiments, in step (3), during the fermentation process, every 8 - 12 hours, the first fermentation broth is circulated through a pump for 1 - 1.5 hours and evenly poured onto the surface of the green plums from top to bottom, and left to ferment statically during the remaining time periods.

[0109] In some embodiments, in step (3), calculated based on the total volume of the substance being circulated, the circulation volume is 1.5 - 2 times the total volume of the substance being circulated.

[0110] In some embodiments, in step (3), when the alcohol content of the second fermentation broth is greater than 14% vol, optionally greater than 14% vol and less than 19% vol, solid - liquid separation is performed on the second fermentation broth, such that calculated based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is less than 100 NTU, and the total number of the yeast is less than 10 5 CFU / ml.

[0111] In the present application, the term "turbidity" refers to the quantity and size of suspended particles in a liquid. Turbidity is detected with reference to the beer analysis method of "GB / T 4928".

[0112] In some embodiments, in step (3), any method known in the art can be used for solid - liquid separation. In some embodiments, in step (3), the method of solid - liquid separation includes disc centrifugation. In some embodiments, in step (3), the rotational speed of the disc centrifugation is 5000 - 5500 rpm.

[0113] In some embodiments, the turbidity of the liquid obtained after separation is ≤ 50 NTU. In some embodiments, the turbidity of the liquid obtained after separation is ≤ 40 NTU. In some embodiments, the turbidity of the liquid obtained after separation is ≤ 30 NTU.

[0114] In some embodiments, in step (3), the liquid obtained by solid - liquid separation is aged.

[0115] In some embodiments, in step (3), the aging time is 6 - 12 months.

[0116] In some embodiments, in step (3), the aging time is 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months or a range composed of any two of the above aging times.

[0117] In some embodiments, in step (3), the liquid obtained by solid - liquid separation is sealed and aged.

[0118] In some embodiments, in step (3), the liquid obtained by solid - liquid separation is aged in a pottery jar.

[0119] In some embodiments, in step (3), no additives capable of decomposing sulfur dioxide are added during aging.

[0120] In some embodiments, in step (3), potassium metabisulfite is not added during aging.

[0121] In some embodiments, in step (3), oak chips are added and / or not added during aging

[0122] In some embodiments, in step (3),

[0123] Sorghum syrup is added to the first fermentation broth to obtain a second fermentation mixture, and a second fermentation is carried out to obtain a second fermentation broth. When the alcohol content of the second fermentation broth is greater than 14% vol, optionally greater than 14% vol and less than 19% vol, the second fermentation broth is subjected to solid-liquid separation by a disc centrifuge, and the rotational speed of the disc centrifuge is 5000 - 5500 rpm, so that based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is less than 100 NTU, and the total number of yeasts is less than 10 5 CFU / mL.

[0124] When step (3) is carried out more than once, the operations and / or conditions each time step (3) is carried out comply with one or more of the above ranges and limitations.

[0125] The liquid obtained after separation is sealed and aged for 6 - 12 months to obtain prunus mume wine.

[0126] In some embodiments, the method of the present application further includes: circulating the first fermentation broth, the second fermentation mixture, and / or the second fermentation broth during step (2), between step (2) and step (3), and / or during step (3). Optionally, the first fermentation broth, the second fermentation mixture, and / or the second fermentation broth are circulated through a pump and poured down from top to bottom.

[0127] In some embodiments, the method of the present application further includes:

[0128] When the alcohol content of the second fermentation broth is greater than 14% vol, the second fermentation broth is subjected to solid-liquid separation, so that based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is less than 100 NTU, and the total number of yeasts is less than 10 5 CFU / ml.

[0129] In some embodiments, based on the total volume of the substance to be circulated, the circulation amount is 1.5 - 2 times the total volume of the substance to be circulated.

[0130] Second aspect, the present application provides a greengage wine obtained by the preparation method according to the present application.

[0131] The greengage wine obtained by the preparation method of the present application has a lower acetaldehyde content and / or a lower ratio of fusel oil to alcohol content, thereby making the greengage wine have good comfort after drinking, not easy to get a headache when drinking moderately, and quick sobering up after drinking.

[0132] The various embodiments and preferred options of the preparation method of the greengage wine provided by 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.

[0133] The technical solutions of the present invention will be more clearly and definitely 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.

[0134] Examples

[0135] 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.

[0136] Example 1

[0137] (1) Preparation of the pre-fermentation mixture:

[0138] Select large fruits of soft-branch large-grain plums that are over 90% ripe and spotless, remove branches, leaves and fruit stalks, soak in 1.0% brine for 30 min after washing, then rinse and air-dry to remove the water on the fruit surface;

[0139] Add 20 parts (by weight, the same below) of large fruits of soft-branch large-grain plums (average fruit diameter is 38.5 ± 1.26 mm), 22 parts of sorghum syrup (total sugar 63%) and 41 parts of water into a fermentation tank to obtain a pre-fermentation mixture, wherein the content of free amino acid nitrogen is 0.18 g / L (calculated based on the total volume of the pre-fermentation mixture), and the total sugar of the pre-fermentation mixture is 15.5% (calculated based on the total mass of the pre-fermentation mixture).

[0140] Preparation of sorghum syrup:

[0141] 100 parts of peeled waxy sorghum, 200 parts of water, 0.1 part of high-temperature amylase (Novozymes (China) Biotechnology Co., Ltd.) are enzymolyzed at 90 - 95 °C for 1 h, cooled to 55 - 60 °C, and 0.1 part of glucoamylase (Novozymes (China) Biotechnology Co., Ltd.) is added and enzymolyzed for 1 h. After horizontal screw centrifugation, disc centrifugation and diatomaceous earth filtration, then boil and concentrate the total sugar to 63%.

[0142] (2) Primary fermentation:

[0143] Add the activated liquid of wine-producing yeast and the activated liquid of aroma-producing yeast to the mixture before fermentation to obtain the primary fermentation mixture. Based on the total volume of the primary fermentation mixture, the number of wine-producing yeast is 2.45×10⁷ CFU / ml, and the number of aroma-producing yeast is 9.25×10⁶ CFU / ml. Control the temperature of the fermentation broth at 24±0.5 °C through the fermentation tank circulation system and the temperature control system. The circulation volume of the fermentation tank circulation system is 1.5 - 2 times the total fermentation volume. Circulate for 1 - 1.5 h at 8:30 and 16:00 every day. When circulating, the fermentation broth is evenly poured onto the surface of green plums from top to bottom, and static fermentation is carried out during the remaining time periods.

[0144] Preparation of the activated liquid of wine-producing yeast and the activated liquid of aroma-producing yeast:

[0145] Add the yeast dry powder of Fermentis W-3470 (SafLager TM W-34 / 70) and the yeast dry powder of ZYMAFLORE ALPHA ( Alpha) to the liquid YPD medium at an inoculation amount of 1‰ respectively, and place them on a shaker at a temperature of 28 - 30 °C and a rotation speed of 120 rpm for activation culture for 24 h to obtain the primary seed liquid. The activated primary seed liquid is inoculated into the secondary medium at an inoculation amount of 1%, and placed on a shaker at a temperature of 28 - 30 °C and a rotation speed of 120 rpm for activation culture for 24 h to obtain the secondary bacterial liquid. The formula of the secondary medium is 3 parts of concentrated green plum juice, 2 parts of granulated sugar, 0.2 part of diammonium hydrogen phosphate, and 94.8 parts of water.

[0146] (3) Secondary fermentation:

[0147] When the total sugar of the fermentation broth is reduced to 2 - 3%, add 20 parts of sorghum syrup (total sugar 63%). After adding the syrup, the total sugar of the mixture is 16.2%. After adding the syrup, the circulation volume is 1.5 - 2 times to make the added syrup and the fermentation broth mix evenly. After adding sugar, continue fermentation, and the conditions are basically the same as those in the primary fermentation. Stop fermentation after the alcohol content of the fermentation broth is greater than 14% vol to obtain the secondary fermentation broth.

[0148] (4) Solid-liquid separation:

[0149] Perform solid-liquid separation on the secondary fermentation broth through a disc centrifuge. The rotation speed of the disc centrifuge is 5000 - 5500 rpm. Based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is 24 NTU, and the total number of yeasts is less than 1×10 5 CFU / mL (detection lower limit).

[0150] (5) Aging:

[0151] The liquid obtained after 6 - month sealed aging in earthen jars and separation is the greengage wine.

[0152] Example 2

[0153] Example 2 is basically the same as Example 1, with the main differences being:

[0154] Preparation of the pre - fermentation mixture:

[0155] 20 parts of small fruits of Ruizhi Dali Plum (average fruit diameter is 30.33 ± 2.08 mm), 22 parts of sorghum syrup (63%) and 41 parts of water are added to the fermentation tank to obtain the pre - fermentation mixture, in which the content of free amino acid nitrogen is 0.16 g / L (calculated based on the total volume of the pre - fermentation mixture), and the total sugar of the pre - fermentation mixture is 15.8% (calculated based on the total mass of the pre - fermentation mixture).

[0156] First fermentation

[0157] An activated liquid of wine - producing yeast and an activated liquid of aroma - producing yeast are added to the pre - fermentation mixture to obtain the first - fermentation mixture, in which the number of wine - producing yeast is 3.45×10^7 CFU / ml and the number of aroma - producing yeast is 1.05×10^7 CFU / ml, calculated based on the total volume of the first - fermentation mixture.

[0158] (3) Second fermentation:

[0159] When the total sugar of the fermentation broth decreases to 2 - 3%, 20 parts of sorghum syrup (total sugar 63%) are added, and the total sugar of the mixture after adding the syrup is 15.4%.

[0160] (4) Solid - liquid separation:

[0161] The second - fermentation broth is subjected to solid - liquid separation by a disc centrifuge, the rotational speed of the disc centrifuge is 5000 - 5500 rpm, and based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is 20 NTU, and the total number of yeast is less than 1×10 5 CFU / mL.

[0162] Example 3

[0163] Example 3 is basically the same as Example 1, with the main differences being:

[0164] (1) Preparation of the pre - fermentation mixture:

[0165] Add 16 portions of large-sized Averrhoa carambola fruits (average fruit diameter is 37.14 ± 1.93 mm), 22 portions of sorghum syrup (total sugar 63%) and 45 portions of water into a fermentation tank to obtain a pre-fermentation mixture, wherein the content of free amino acid nitrogen is 0.16 g / L (calculated based on the total volume of the pre-fermentation mixture), and the total sugar of the pre-fermentation mixture is 15.9% (calculated based on the total mass of the pre-fermentation mixture).

[0166] (2) Primary fermentation

[0167] Add a wine-producing yeast activation solution and an aroma-producing yeast activation solution into the pre-fermentation mixture to obtain a primary fermentation mixture, wherein based on the total volume of the primary fermentation mixture, the number of wine-producing yeast is 2.56*10^7 CFU / ml, and the number of aroma-producing yeast is 1.35*10^7 CFU / ml.

[0168] (3) Secondary fermentation:

[0169] When the total sugar of the fermentation broth decreases to 2 - 3%, add 20 portions of sorghum syrup (total sugar 63%), and the total sugar of the mixture after adding the syrup is 15.6%.

[0170] (4) Solid-liquid separation:

[0171] Perform solid-liquid separation on the secondary fermentation broth through a disc centrifuge, the rotational speed of the disc centrifuge is 5000 - 5500 rpm, based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is 15 NTU, and the total number of yeast is less than 1*10 5 CFU / mL.

[0172] Example 4

[0173] Example 4 is basically the same as Example 1, the main differences are as follows:

[0174] (1) Preparation of pre-fermentation mixture:

[0175] Add 17 portions of small-sized Averrhoa carambola fruits (average fruit diameter is 28.22 ± 2.03 mm), 22 portions of sorghum syrup (total sugar 63%) and 44 portions of water into a fermentation tank to obtain a pre-fermentation mixture, wherein the content of free amino acid nitrogen is 0.15 g / L (calculated based on the total volume of the pre-fermentation mixture), and the total sugar of the pre-fermentation mixture is 15.8% (calculated based on the total mass of the pre-fermentation mixture).

[0176] (2) Primary fermentation

[0177] Add the activated liquid of wine-producing yeast and the activated liquid of flavor-producing yeast to the pre-fermentation mixture to obtain the first fermentation mixture. Based on the total volume of the first fermentation mixture, the number of wine-producing yeast is 3.67*10^7 CFU / ml, and the number of flavor-producing yeast is 1.89*10 7 CFU / ml.

[0178] (3) Second fermentation:

[0179] When the total sugar of the fermentation broth is reduced to 2 - 3%, add 20 parts of sorghum syrup (total sugar 63%). After adding the syrup, the total sugar of the mixture is 16.2%.

[0180] (4) Solid-liquid separation:

[0181] Perform solid-liquid separation on the second fermentation broth by a disc centrifuge. The rotational speed of the disc centrifuge is 5000 - 5500 rpm. Based on the total volume of the separated liquid, the turbidity of the separated liquid is 25 NTU, and the total number of yeast is less than 1*10 5 CFU / mL.

[0182] Example 5

[0183] Example 5 is basically the same as Example 1, with the main differences being:

[0184] (1) Preparation of the pre-fermentation mixture:

[0185] Add 14 parts of large-sized Zhaoshuimei fruits (average fruit diameter is 36.98 ± 0.79 mm), 24 parts of sorghum syrup (total sugar 63%) and 45 parts of water to a fermentation tank to obtain the pre-fermentation mixture. The content of free amino acid nitrogen is 0.20 g / L (calculated based on the total volume of the pre-fermentation mixture), and the total sugar of the pre-fermentation mixture is 15.8% (calculated based on the total mass of the pre-fermentation mixture).

[0186] (2) First fermentation

[0187] Add the activated liquid of wine-producing yeast and the activated liquid of flavor-producing yeast to the pre-fermentation mixture to obtain the first fermentation mixture. Based on the total volume of the first fermentation mixture, the number of wine-producing yeast is 9.56*10 6 CFU / ml, and the number of flavor-producing yeast is 8.23*10 6 CFU / ml.

[0188] (3) Second fermentation:

[0189] When the total sugar of the fermentation broth is reduced to 2 - 3%, add 20 parts of sorghum syrup (total sugar 63%). After adding the syrup, the total sugar of the mixture is 15.2%.

[0190] (4) Solid-liquid separation:

[0191] The second fermentation broth is subjected to solid-liquid separation by a disc centrifuge. The rotational speed of the disc centrifuge is 5000 - 5500 rpm. Based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is 29 NTU, and the total number of yeasts is less than 1×10 5 CFU / mL.

[0192] Example 6

[0193] Example 6 is basically the same as Example 1, with the main differences being:

[0194] (1) Preparation of the pre-fermentation mixture:

[0195] 16 parts of small Zhaoshuimei fruits (average fruit diameter of 31.63 ± 0.63 mm), 24 parts of sorghum syrup (total sugar 63%), and 43 parts of water are added to a fermentation tank to obtain a pre-fermentation mixture. The content of free amino acid nitrogen is 0.19 g / L (calculated based on the total volume of the pre-fermentation mixture), and the total sugar of the pre-fermentation mixture is 15.9% (calculated based on the total mass of the pre-fermentation mixture).

[0196] (2) First fermentation

[0197] An activated liquid of wine-producing yeast and an activated liquid of flavor-producing yeast are added to the pre-fermentation mixture to obtain a first fermentation mixture. Based on the total volume of the first fermentation mixture, the number of wine-producing yeast is 9.87×10 6 CFU / ml, and the number of flavor-producing yeast is 8.98×10 6 CFU / ml.

[0198] (3) Second fermentation:

[0199] When the total sugar of the fermentation broth is reduced to 2 - 3%, 20 parts of sorghum syrup (total sugar 63%) are added. After adding the syrup, the total sugar of the mixture is 14.8%.

[0200] (4) Solid-liquid separation:

[0201] The second fermentation broth is subjected to solid-liquid separation by a disc centrifuge. The rotational speed of the disc centrifuge is 5000 - 5500 rpm. Based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is 21 NTU, and the total number of yeasts is less than 1×10 5 CFU / mL.

[0202] Example 7

[0203] Example 7 is basically the same as Example 3, with the main differences being:

[0204] (1) Preparation of the pre-fermentation mixture:

[0205] Add 16 parts of large-sized Prunus mume fruits (average fruit diameter is 37.14 ± 1.93 mm), 14 parts of granulated sugar, and 57 parts of water into a fermentation tank, and supplement 0.05 part of diammonium hydrogen phosphate (Jiangsu Kelunduo Food Ingredients Co., Ltd.) and 0.05 part of yeast extract (FN502: Hubei Angel Yeast Co., Ltd.) to obtain the pre-fermentation mixture, where the content of free amino acid nitrogen is 0.25 / L (calculated based on the total volume of the pre-fermentation mixture), and the total sugar of the pre-fermentation mixture is 16.3% (calculated based on the total mass of the pre-fermentation mixture).

[0206] (2) Primary fermentation

[0207] Add the activated solution of wine-producing yeast and the activated solution of aroma-producing yeast into the pre-fermentation mixture to obtain the primary fermentation mixture, where based on the total volume of the primary fermentation mixture, the number of wine-producing yeast is 3.56*10 7 CFU / ml, and the number of aroma-producing yeast is 2.35*10 7 CFU / ml.

[0208] (3) Secondary fermentation:

[0209] When the total sugar of the fermentation broth decreases to 2 - 3%, add 13 parts of granulated sugar, and the total sugar of the supplemented mixture is 15.6%.

[0210] (4) Solid-liquid separation:

[0211] Perform solid-liquid separation on the secondary fermentation broth through a disc centrifuge, the rotational speed of the disc centrifuge is 5000 - 5500 rpm, based on the total volume of the separated liquid, the turbidity of the separated liquid is 18 NTU, and the total number of yeast is less than 1*10 5 CFU / mL.

[0212] Example 8

[0213] Example 8 is basically the same as Example 7, the main difference is: do not add the aroma-producing yeast strain.

[0214] After step (4) and before step (5), measure the alcohol content, acetaldehyde content, and fusel oil content (calculated based on the total content of isopentanol, isobutanol, n-propanol, sec-butanol, and n-pentanol) of the Prunus mume wine obtained through Examples 1 - 8.

[0215] The measuring method of the alcohol content is as follows:

[0216] Detect with reference to the detection method of alcohol content (4.1.1) in "GB / T 15038 - 2006 General Analytical Methods for Wines and Fruit Wines".

[0217] The measuring method for the contents of acetaldehyde and fusel oil is as follows:

[0218] ① According to the alcohol content detection method in "General Analytical Methods for Wines and Fruit Wines - GB / T 15038-2006", accurately measure 100 mL of the sample (liquid temperature 20 °C) with a clean and dry 100 mL volumetric flask and transfer it into a 500 mL distillation flask. Rinse the volumetric flask three times with 50 mL of water, and pour all the rinsing liquids into the distillation flask. Then add a few glass beads, connect the condenser, and use the original volumetric flask for sampling as the receiver (with an external ice bath). Turn on the cooling water and slowly heat for distillation. Collect the distillate until it is close to the scale, remove the volumetric flask, and cover the stopper. Keep it in a water bath at 20.0 °C ± 0.1 °C for 30 min,

[0219] Make up the water to the scale, mix well, and reserve for use.

[0220] Filter the above distillate with a 0.22 μm organic membrane, and detect the contents of acetaldehyde, isoamyl alcohol, isobutyl alcohol, n-propanol, sec-butanol, and n-pentanol according to "Analysis Methods for Chinese Spirits - GB 10345".

[0221] The measurement results are shown in Table 1 below:

[0222] Table 1

[0223]

[0224] The results show that the prunus mume wine obtained by the prunus mume wine preparation method of this application has a low acetaldehyde content and a low ratio of fusel oil to alcohol content, so that the prunus mume wine has good comfort after drinking, is not likely to cause a hangover when consumed moderately, and has a fast sobering-up speed after drinking.

[0225] Examples 9 - 16

[0226] Examples 9 - 16 are basically the same as Example 7, except for the differences in the composition of the first fermentation mixture and the sugar addition amount, as shown in Table 2 below (the same parts will not be elaborated again). The total sugar in the mixture before fermentation and the acetaldehyde content in the obtained prunus mume wine are shown in Table 3 below.

[0227] Table 2

[0228]

[0229] Table 3

[0230] Serial number Total sugar of the mixture before fermentation (%) Acetaldehyde (mg / 100 mL) Example 9 14.1 0.634 Example 10 16 0.7823 Example 11 17.9 0.9873 Example 12 19.8 1.123 Example 13 22 1.234 Example 14 23.9 1.8934 Example 15 26.2 2.324 Example 16 28 2.598

[0231] The results show that when the total sugar of the pre-fermentation mixture ≤ 18%, the plum wine obtained by the plum wine preparation method of this application has a low acetaldehyde content (≤ 1.0 mg / 100 mL), thus making the plum wine have better comfort after drinking; when the total sugar of the pre-fermentation mixture ≤ 16%, the plum wine obtained by the plum wine preparation method of this application has an even lower acetaldehyde content (≤ 0.8 mg / 100 mL), thus making the plum wine have better comfort after drinking; while when the total sugar of the pre-fermentation mixture > 18%, even if no additional sugar is added subsequently, the resulting plum wine still has a high acetaldehyde content, resulting in poor comfort after drinking the plum wine.

[0232] Examples 17 - 34

[0233] Examples 17 - 34 are basically the same as Example 1, with the main difference being that when preparing the first fermentation mixture, the types of whole plum fruits were adjusted. The specific types of whole plum fruits and the ratio of fusel oil to alcohol content in the obtained plum wine are shown in Table 4 below.

[0234] Table 4

[0235]

[0236]

[0237] The results show that compared with using other plum varieties, when using Soft Branch Big Grain Plum, Green Bamboo Plum, Apricot Plum, and Zhaoshuimei, the plum wine obtained by the plum wine preparation method of this application has a low ratio of fusel oil to alcohol content (≤ 0.9), thus making the plum wine have better comfort after drinking; when using Soft Branch Big Grain Plum and Apricot Plum, the plum wine obtained by the plum wine preparation method of this application has an even lower ratio of fusel oil to alcohol content (≤ 0.8), thus making the plum wine have better comfort after drinking.

[0238] Examples 35 - 97

[0239] Examples 35 - 97 are basically the same as Example 3, with the main difference being that different wine-producing yeasts are used. The wine-producing yeasts used and the ratio of fusel oil (mg / 100 ml) to alcohol content in their fermented liquor are shown in Table 5 below.

[0240] Table 5

[0241]

[0242]

[0243] Results show that: compared with using other strains of yeast, when Fermentis W-3470 yeast is used as the wine-producing yeast, the prunus mume wine obtained by the prunus mume wine preparation method of the present application has a lower ratio of fusel oil to alcohol content (≤0.8), thus resulting in better comfort after drinking the prunus mume wine.

Claims

1. A method for preparing prunus mume wine, characterized in that, The preparation method comprises the following steps: (1) Prepare a pre-fermentation mixture, which includes whole green plums, a first carbon source, and a first nitrogen source; (2) Inoculate yeast, which includes wine-producing yeast, into the pre-fermentation mixture to obtain a first fermentation mixture, and perform a first fermentation to obtain a first fermentation broth; and (3) Add a second carbon source and an optional second nitrogen source to the first fermentation broth to obtain a second fermentation mixture, and perform a second fermentation to obtain a second fermentation broth.

2. The preparation method according to claim 1, characterized in that, In the step (1), calculated based on the total volume of the pre-fermentation mixture, the content of free amino acid nitrogen in the pre-fermentation mixture is ≥ 0.1 g / L, optionally ≥ 0.15 g / L.

3. The preparation method according to claim 1 or 2, characterized in that, In the step (1), calculated based on the total mass of the pre-fermentation mixture, the total sugar of the pre-fermentation mixture is 12% - 18%.

4. The preparation method according to any one of claims 1-3, characterized in that, In the step (1), the green plums include one or more of Soft Branch Big Grain Plum, Green Bamboo Plum, Apricot Plum, and Zhaoshuimei.

5. The preparation method according to any one of claims 1-4, characterized in that, The first nitrogen source and the second nitrogen source independently of each other include one or more of ammonium phosphate, ammonium dihydrogen phosphate, yeast extract, and sorghum syrup.

6. The preparation method according to any one of claims 1-5, characterized in that, The first carbon source and the second carbon source independently of each other include one or more of white granulated sugar, fructose, rock sugar, honey, and sorghum syrup.

7. The preparation method according to any one of claims 1-6, characterized in that, In the step (2), the wine-producing yeast includes Fermentis W-3470 yeast.

8. The preparation method according to any one of claims 1-7, characterized in that, In step (2), yeast including wine-producing yeast is inoculated into the pre-fermentation mixture to obtain a first fermentation mixture, such that based on the total volume of the first fermentation mixture, the quantity of the wine-producing yeast is 10 5 -10 9 CFU / ml, optionally 10 6 -10 8 CFU / ml.

9. The preparation method according to any one of claims 1-8, characterized in that, The temperatures of the first fermentation and the second fermentation are independently 22 - 26 °C, optionally, the temperatures of the first fermentation and the second fermentation are independently 23 - 25 °C.

10. The preparation method according to any one of claims 1-9, characterized in that, In the step (3), add a second carbon source and an optional second nitrogen source to the first fermentation broth to obtain a second fermentation mixture, such that calculated based on the total mass of the second fermentation mixture, the total sugar of the second fermentation mixture is ≤ 18%.

11. The preparation method according to any one of claims 1-10, characterized in that, The method further includes: during the step (2), between the step (2) and the step (3), and / or during the step (3), circulating the first fermentation broth, the second fermentation mixture, and / or the second fermentation broth, optionally, circulating the first fermentation broth, the second fermentation mixture, and / or the second fermentation broth through a pump and pouring them from top to bottom.

12. The preparation method according to any one of claims 1-11, characterized in that, The method further includes: When the alcohol content of the second fermentation broth is greater than 14% vol, solid-liquid separation is carried out on the second fermentation broth, so that based on the total volume of the liquid obtained after separation, the turbidity of the liquid obtained after separation is less than 100 NTU, and the total number of the yeast is less than 10 5 CFU / ml.

13. The preparation method according to claim 11 or 12, characterized in that, Calculated based on the total volume of the material to be circulated, the circulation amount is 1.5 - 2 times the total volume of the material to be circulated.

14. A green plum wine obtained by the preparation method according to any one of claims 1 - 13.

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