Green plum sparkling wine and preparation method therefor
By introducing carbon dioxide into the plum wine and heating and pressurizing it, the plums float to the surface after opening, solving the problem that plums cannot float naturally in plum wine, thus improving the freshness preservation effect and drinking experience.
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- JILIN HONGDONG BEVERAGE CO LTD
- Filing Date
- 2025-03-18
- Publication Date
- 2026-05-15
AI Technical Summary
In existing plum wines, the plums cannot be opened and float to the surface naturally, and the preservation technology is not mature enough to maintain the integrity of the fruit's shape and color.
Carbon dioxide is introduced into the plum wine and heated and pressurized, so that the carbon dioxide dissolves in the wine and plums. The pressure difference causes the plums to float to the top after the wine is opened.
It achieves the visual effect of the plums naturally floating after opening, while also improving the freshness retention and drinking experience of the plums, and maintaining the flavor of traditional plum wine.
Smart Images
Figure CN2025083031_15052026_PF_FP_ABST
Abstract
Description
A plum sparkling wine and its preparation method Technical Field
[0001] This invention belongs to the field of brewing technology, specifically relating to a plum sparkling wine and its preparation method. Background Technology
[0002] Plum wine has a long history in my country. In ancient times, plum wine was highly popular. As early as the Three Kingdoms period, there was the story of "discussing heroes while drinking plum wine," where Cao Cao and Liu Bei discussed the heroes of the world while drinking plum wine.
[0003] During the Tang and Song dynasties, plum wine was especially popular among literati. Many poets mentioned plum wine in their poems, such as Yan Shu's "Plum wine is brewed to celebrate the new season, as spring is about to end," which depicts the scene of people drinking plum wine and enjoying the good times.
[0004] In ancient times, wine was made from green plums, and green plums may also have been found in the wine itself.
[0005] Most existing plum wines do not contain plums. Those that do simply add plums to the wine mechanically, without the visual effect of plums floating from the bottom of the wine (the plums are at the bottom before opening). Furthermore, due to the immaturity of preservation technology, the integrity of the fruit's shape and color cannot be achieved. To date, no drinking wine has been developed on the market that allows plums to float naturally after opening.
[0006] For example, Chinese patent application number 201610349499.6 discloses a plum wine and its preparation method. The plum wine preparation method provided by this invention includes steps such as enzymatic hydrolysis of fresh plums, acid reduction, fermentation, back-fermentation, clarification, and aging. It also incorporates acid-reducing agents, clarifying agents, and antioxidants to effectively lower the acidity of the plum wine, achieving ideal clarification and effectively inhibiting browning, turbidity, or sedimentation. The plum wine provided by this invention is golden in color, clear and bright, with a rich and pleasant plum and wine aroma, a mellow and pure taste, a full-bodied flavor, a long aftertaste, and a stable system.
[0007] Chinese patent application number 201610677953.0 discloses a production process for a novel natural plum fermented wine, belonging to the field of brewing technology. The plum wine production process described in this invention includes: 1) Preparation of plum juice: After sorting, washing, soaking, and drying plums, rock sugar is added, followed by soaking and fermentation. The plums and plum juice are then separated, and the plum juice is sterilized to obtain the finished plum juice product; 2) Preparation of plum wine: The plum juice obtained above is diluted with purified water, then inoculated with yeast for fermentation. Finally, after fine filtration and sterilization, the fermented plum wine is obtained. This invention utilizes the high-pressure osmosis of rock sugar to extract the nutrients from the plums, replacing the previous mechanical crushing and the addition of harmful chemicals such as sodium bisulfite. It fully preserves the nutritional components and unique aroma of the plums, making it a simple, low-cost, all-natural, health-beneficial, and easily industrialized plum fermented wine production process. The plum wine prepared by this invention has a full-bodied taste and rich aroma.
[0008] Similar products include Japanese authentic plum wine, but the green plums in it do not have the effect of the green plums naturally floating to the top after opening.
[0009] It is evident that the plum wines disclosed in the existing technology are basically made from plum juice or plums. There are basically no plum wines with whole plums placed in the wine, nor are there any drinking wines where the plums can naturally float to the top after opening. Summary of the Invention
[0010] Based on the aforementioned technical background, the main objective of this invention is to provide a sparkling plum wine and its preparation method, thereby overcoming the shortcomings of the prior art. The sparkling plum wine of this invention not only solves the problem of preserving the freshness of plums but also addresses the issue of plums naturally floating to the surface after the wine is opened.
[0011] To achieve the aforementioned objectives, the technical solution adopted by this invention includes:
[0012] The first aspect of this invention is to provide a method for preparing plum sparkling wine, the method comprising the following steps:
[0013] Step 1: Add the green plums to the wine, introduce carbon dioxide into the wine, and seal it;
[0014] Step 2: After sealing, heat and pressurize, then cool to room temperature to obtain plum sparkling wine.
[0015] In step 1,
[0016] Preferably, the green plums are selected from those weighing between 15-30g, free from pests and diseases, and in good shape. The wine is either fermented green plum wine or distilled wine.
[0017] More preferably, the plum fermented wine is a plum fermented wine with a volume of ≥10% vol, and the baijiu is a distilled spirit with a volume of 10-53% vol.
[0018] Preferably, the selected green plums are soaked in the wine for more than 6 months, with the weight of the green plums accounting for 30% to 40% of the weight of the wine. The wine is soaked at room temperature for more than 1 year. The acidity, alcohol content, and solids of the wine are tested monthly. The indicators for acidity, alcohol content, and solids are as follows: alcohol content should be ≥ initial alcohol content minus 3 degrees, and the solids / acidity ratio should be between 1.5 and 3.0. If any of the solids / acidity or alcohol content indicators do not meet the requirements, adjustments should be made or the wine should be discarded. After soaking, the green plums and the fermented or distilled wine are added to the packaging container, carbon dioxide is introduced into the packaging container, and the container is sealed.
[0019] Preferably, the amount of carbon dioxide introduced is 0.45 to 0.7% of the total weight of the wine, and its internal carbon dioxide absorption coefficient is 2.3 to 3.6.
[0020] In step 2,
[0021] Preferably, after sealing, the temperature is raised from 10°C to 60-70°C, and then kept at 60-70°C for 15-45 minutes.
[0022] More preferably, after sealing, the temperature is raised from 10°C to 65°C, and then kept at 65°C for 30 minutes.
[0023] A second aspect of the present invention is to provide a green plum sparkling wine prepared by the method for preparing green plum sparkling wine described in the first aspect of the present invention.
[0024] The beneficial effects of this invention are as follows:
[0025] (1) The preparation method of the present invention first soaks the green plums in the wine. Because the density of the green plums is higher than that of the wine, they sink to the bottom of the wine. Then, carbon dioxide is introduced into the soaked green plums and the wine. After sealing, there is a certain pressure in the wine and the gaps in the packaging when it is sealed. By heating and pressurizing, the solubility of carbon dioxide increases, so that part of the carbon dioxide is incorporated into the green plums and another part of the carbon dioxide is dissolved in the wine. The carbon dioxide dissolved inside the green plums reduces the density of the whole green plum. When the green plum sparkling wine is opened, the spatial pressure is released, which in turn causes the carbon dioxide in the green plums and the wine to be released outward, forming a large number of dense small bubbles, forming an upward floating force, which drives the green plums to float. Thus, after the green plum sparkling wine is opened, the green plums float and remain floating on the surface of the wine.
[0026] (2) The preparation method described in this invention not only retains the flavor and characteristics of traditional plum wine, but also enhances the freshness-locking effect of plums by adding carbon dioxide, thereby improving the refreshing effect of plum sparkling wine. In addition, when the plum sparkling wine is opened, the release of carbon dioxide from the plums and the wine will emit the aroma of plums and wine, which can further enhance the drinking experience.
[0027] (3) The preparation method described in this invention is simple and can be used for large-scale industrial production. Attached Figure Description
[0028] Figure 1 shows a photograph of the plum sparkling wine prepared in Example 4;
[0029] Figure 2 shows a photograph of the green plums floating on the surface after the green plum sparkling wine prepared in Example 4 is opened. Detailed Implementation
[0030] The present invention will now be described in detail, and its features and advantages will become clearer and more apparent from these descriptions.
[0031] The first aspect of this invention is to provide a method for preparing plum sparkling wine, the method comprising the following steps:
[0032] Step 1: Add the green plums to the wine, introduce carbon dioxide into the wine, and seal it;
[0033] Step 2: After sealing, heat and pressurize, then let it cool naturally to room temperature to obtain plum sparkling wine.
[0034] The steps described above are described in detail below.
[0035] In step 1, the best green plums are those weighing between 15-30g, free from pests and diseases, and with intact fruit shape, from the Nangao plum family.
[0036] The wine is either fermented plum wine or distilled spirit. The baijiu includes light-aroma, strong-aroma, or sauce-aroma baijiu.
[0037] Preferably, the plum fermented wine is a plum fermented wine with ≥10% vol (% vol is the alcohol content, the degree of alcohol), and the white wine is a distilled spirit with 10-53% vol.
[0038] More preferably, the plum fermented wine is a 14% vol plum fermented wine, and the baijiu is a 35% vol distilled spirit.
[0039] Selected green plums are soaked in the wine for more than 6 months, with the weight of the green plums accounting for 30% to 40% of the wine's weight. The wine is then soaked at room temperature for more than 1 year. The acidity, alcohol content, and solids content of the wine are tested monthly. The indicators for acidity, alcohol content, and solids content are as follows: alcohol content should be ≥ initial alcohol content minus 5 degrees; solids content / acidity (solids content is sugar content, and solids content / acidity is the ratio of sugar content to acidity) should be between 1.5 and 3.0. If any of the solids content / acidity or alcohol content indicators do not meet the requirements, adjustments should be made or the wine should be discarded. After soaking, the green plums and the fermented or distilled green plum wine are added to the packaging container, carbon dioxide is introduced into the packaging container, and the container is sealed.
[0040] Preferably, the green plums are soaked in wine at room temperature for 2 years.
[0041] The amount of carbon dioxide introduced is 0.45 to 0.7% of the total weight of the wine, and its internal carbon dioxide absorption coefficient is 2.3-3.6 (the carbon dioxide absorption coefficient is the carbon dioxide gas capacity, see GB / T10792 for details).
[0042] Preferably, the amount of carbon dioxide introduced is 0.5% of the total weight of the wine.
[0043] This invention solves the problem of preserving the freshness of plums by introducing carbon dioxide into plum wine, thereby improving the freshness-preserving effect of plums. At the same time, the addition of carbon dioxide causes the plums to float when the packaging container of plum wine is opened, due to the instantaneous release of carbon dioxide in the wine and the fruit, creating a visual effect of plums naturally floating.
[0044] In step 2, after sealing, the temperature is raised from 10°C to 60-70°C, and then kept at 60-70°C for 15-45 minutes.
[0045] Preferably, after sealing, the temperature is raised from 10°C to 65°C, and then maintained at 65°C for 30 minutes. During the heating process, the pressure inside the sealed wine and in the packaging gaps increases with the temperature, causing some carbon dioxide to dissolve in the plums and others in the wine. When the plum wine packaging is opened, the instantaneous release of carbon dioxide from the wine and plums causes the plums to float, creating the visual effect of floating plums.
[0046] A second aspect of the present invention is to provide a green plum sparkling wine prepared by the method for preparing green plum sparkling wine described in the first aspect of the present invention.
[0047] Example
[0048] The present invention is further illustrated below with specific examples. These embodiments are merely illustrative and not intended to limit the scope of the invention. All raw materials used in the embodiments of the present invention are commercially available.
[0049] Example 1
[0050] Select healthy, disease-free, and intact Nanko plums weighing 15-30g. Place the whole, fresh plums into 35% vol distilled liquor, with the plums accounting for 30%-40% of the liquor's weight. Soak at room temperature for 2 years, testing the liquor's acidity, alcohol content, and solids monthly. The specifications for acidity, alcohol content, and solids are as follows: alcohol content should be ≥ initial alcohol content minus 10 degrees; solids / acidity should be between 1.5 and 3.0. Any plums that do not meet these specifications should be adjusted or discarded. After soaking, add the plums and liquor to a packaging container, introduce carbon dioxide into the container, and seal it. The amount of carbon dioxide introduced is 0.45% of the total weight of the liquor.
[0051] The sealed packaging container is heated from 10°C to 65°C, then kept at 65°C for 30 minutes, and then naturally cooled to room temperature to obtain plum sparkling wine. The carbon dioxide absorption coefficient of the plum sparkling wine is 2.3.
[0052] Example 2
[0053] Select healthy, disease-free, and intact Nangao plums weighing 15-30g. Place the selected fresh, whole plums into 14% vol plum fermentation wine, with the plums accounting for 30%-40% of the wine's weight. Soak at room temperature for 2 years, testing the wine's acidity, alcohol content, and solids monthly. The specifications for acidity, alcohol content, and solids are as follows: alcohol content should be ≥ initial alcohol content minus 10 degrees; solids / acidity should be between 1.5 and 3.0. Any plums that do not meet these specifications should be adjusted or discarded. After soaking, add the plums and plum fermentation wine to a packaging container, introduce carbon dioxide into the container, and seal it. The amount of carbon dioxide introduced is 0.53% of the total weight of the wine.
[0054] The sealed packaging container is heated from 10°C to 60°C, then kept at 60°C for 45 minutes, and then naturally cooled to room temperature to obtain plum sparkling wine. The carbon dioxide absorption coefficient of the plum sparkling wine is 2.7.
[0055] Example 3
[0056] Select healthy, disease-free, and intact Nangao plums weighing 15-30g. Place the selected fresh, whole plums into 14% vol plum fermentation wine, with the plums accounting for 30%-40% of the wine's weight. Soak at room temperature for 2 years, testing the wine's acidity, alcohol content, and solids monthly. The specifications for acidity, alcohol content, and solids are as follows: alcohol content should be ≥ initial alcohol content minus 10 degrees; solids / acidity should be between 1.5 and 3.0. Any plums that do not meet these specifications should be adjusted or discarded. After soaking, add the plums and plum fermentation wine to a packaging container, introduce carbon dioxide into the container, and seal it. The amount of carbon dioxide introduced is 0.65% of the total weight of the wine.
[0057] The sealed packaging container is heated from 10°C to 70°C, then kept at 70°C for 15 minutes, and then naturally cooled to room temperature to obtain plum sparkling wine. The carbon dioxide absorption coefficient of the plum sparkling wine is 3.3.
[0058] Example 4
[0059] Select healthy, disease-free, and intact Nangao plums weighing 15-30g. Place the selected fresh, whole plums into 14% vol plum fermentation wine, with the plums accounting for 30%-40% of the wine's weight. Soak at room temperature for 2 years, testing the wine's acidity, alcohol content, and solids monthly. The specifications for acidity, alcohol content, and solids are as follows: alcohol content should be ≥ initial alcohol content minus 10 degrees; solids / acidity should be between 1.5 and 3.0. Any plums that do not meet these specifications should be adjusted or discarded. After soaking, add the plums and plum fermentation wine to a packaging container, introduce carbon dioxide into the container, and seal it. The amount of carbon dioxide introduced is 0.53% of the total weight of the wine.
[0060] The sealed packaging container was heated from 10°C to 65°C, then kept at 65°C for 30 minutes, and subsequently cooled naturally to room temperature to obtain the plum sparkling wine. The carbon dioxide absorption coefficient of the plum sparkling wine is 2.7. A photo of the obtained plum sparkling wine is shown in Figure 1, and a photo of the plums floating on the surface of the wine after opening is shown in Figure 2.
[0061] Experimental Example
[0062] Experiment Example 1: Taste Test
[0063] Taste tests were conducted on the green plum sparkling wine prepared in Example 4 and the Japanese authentic plum wine. The test method was as follows: 60 young people aged 20-30, 30 women and 30 men, were recruited, and a simple survey was conducted on the taste of the wine from several dimensions, including color, appearance, sourness, sweetness, bitterness and harmony.
[0064] The results showed that over 90% of the recruited young people thought the plum sparkling wine produced by this invention tasted very good, while over 90% of the young people thought that the Japanese authentic plum wine was too sweet, and that the plum sparkling wine produced by this invention had a balanced sweet and sour taste and tasted better.
[0065] The present invention has been described in detail above with reference to specific embodiments and exemplary examples; however, these descriptions should not be construed as limiting the present invention. Those skilled in the art will understand that various equivalent substitutions, modifications, or improvements can be made to the technical solutions and embodiments of the present invention without departing from the spirit and scope of the invention, and all such modifications and improvements fall within the scope of the present invention. The scope of protection of the present invention is defined by the appended claims.
Claims
1. A method for preparing plum sparkling wine, characterized in that, The preparation method includes the following steps: Step 1: Add the green plums to the wine, introduce carbon dioxide into the wine, and seal it; Step 2: After sealing, heat and pressurize, then let it cool naturally to room temperature to obtain plum sparkling wine.
2. The preparation method according to claim 1, characterized in that, In step 1, The selected green plums are those weighing between 15-30g, free from pests and diseases, and in good shape. The wine is either fermented green plum wine or distilled wine.
3. The preparation method according to claim 2, characterized in that, The plum fermented wine is ≥10% vol, and the distilled spirit is 10-53% vol.
4. The preparation method according to claim 1, characterized in that, In step 1, Selected green plums are soaked in the wine for more than 6 months. The acidity, alcohol content, and solids of the wine are tested monthly. The indicators for acidity, alcohol content, and solids are as follows: alcohol content should be ≥ initial alcohol content minus 3 degrees, and solids / acidity should be between 1.5 and 3.
0. If any indicator of solids / acidity or alcohol content does not meet the requirements, it should be adjusted or discarded. After soaking, the green plums and green plum fermented wine or distilled wine are added to the packaging container, carbon dioxide is introduced into the packaging container, and the container is sealed.
5. The preparation method according to claim 1, characterized in that, In step 1, The amount of carbon dioxide introduced is 0.45 to 0.7% of the total weight of the wine, and its internal carbon dioxide absorption coefficient is 2.3 to 3.
6.
6. The preparation method according to claim 1, characterized in that, In step 2, After sealing, raise the temperature from 10℃ to 60-70℃, and then keep it at 60-70℃ for 15-45 minutes.
7. The preparation method according to claim 6, characterized in that, In step 2, After sealing, the temperature is increased from 10℃ to 65℃, and then kept at 65℃ for 30 minutes.
8. A plum sparkling wine prepared by the preparation method according to any one of claims 1 to 7.