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Sour plum wine and preparation method thereof

A technology of green plum wine and green plum, which is applied in the field of wine making to achieve the effect of reducing acidity, long aftertaste and golden wine body

Active Publication Date: 2016-08-10
HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After searching, no mixture of trehalose and egg white powder has been found to be used as a clarifying agent

Method used

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  • Sour plum wine and preparation method thereof
  • Sour plum wine and preparation method thereof

Examples

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Effect test

Embodiment 1

[0025] Embodiment 1, plum wine of the present invention and its preparation

[0026] S1. Select 100kg of fresh greengage without rot and pests, wash, remove the core, drain, and crush, weigh the greengage pieces according to the material-to-liquid ratio of 16g / 1L and put them in a dipping tank, then add boiling water to soak the greengage pieces. Cool naturally to room temperature, then add 0.4% pectinase and 0.5% cellulase in boiling water, carry out enzymatic hydrolysis at 35°C for 5 hours, filter and separate pomace with gauze to obtain greengage juice;

[0027] S2, add acid reducer to the green plum juice obtained in S1, adjust the acid content of green plum juice to be lower than 6g / L; then add white sugar to adjust the sugar content of green plum juice to be 18 ° Bx, inoculate yeast, the inoculation amount is green plum 10% of the juice volume, carry out alcoholic fermentation at 25°C for 7 days to obtain raw wine;

[0028] S3. Mix the original wine obtained in S2 with ...

Embodiment 2

[0032] Embodiment 2, plum wine of the present invention and its preparation

[0033] S1. Select 100kg of fresh greengage without mildew and no pests and diseases, wash, remove the core, drain, and crush, weigh the greengage pieces according to the material-to-liquid ratio of 12g / 1L and put them in a dipping tank, then add boiling water to soak the greengage pieces, and wait Cool naturally to room temperature, then add 0.2% pectinase and 0.4% cellulase in boiling water, carry out enzymatic hydrolysis at 30°C for 4 hours, use gauze to filter and separate pomace, and obtain greengage juice;

[0034]S2, add acid reducer to the green plum juice obtained in S1, adjust the acid content of green plum juice to be lower than 5g / L; then add white granulated sugar to adjust the sugar content of green plum juice to be 16 ° Bx, inoculate yeast, the inoculation amount is green plum 8% of the juice volume, carry out alcoholic fermentation at 20°C for 6 days to obtain raw wine;

[0035] S3. M...

Embodiment 3

[0039] Embodiment 3, plum wine of the present invention and its preparation

[0040] S1. Select 100kg of fresh greengage without mildew and no pests and diseases, wash, remove the core, drain, and crush, weigh the greengage pieces according to the material-to-liquid ratio of 18g / 1L and put them in a dipping tank, then add boiling water to soak the greengage pieces. Cool naturally to room temperature, then add 0.5% pectinase and 0.6% cellulase by weight of boiling water, carry out enzymolysis at 40°C for 6 hours, filter and separate pomace with gauze to obtain greengage juice;

[0041] S2, add acid reducer to the green plum juice obtained in S1, adjust the acid content of green plum juice to be lower than 8g / L; then add white granulated sugar to adjust the sugar content of green plum juice to be 20 ° Bx, inoculate yeast, the inoculation amount is green plum 12% of the juice volume, carry out alcoholic fermentation at 25°C for 8 days to obtain raw wine;

[0042] S3. Mix the ori...

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Abstract

The invention belongs to the technical field of wine making, and particularly relates to sour plum wine and a preparation method thereof. The preparation method for the sour plum wine comprises the steps of enzymatic hydrolysis of fresh sour plums, deacidification, fermentation, reflux wine fermentation, clarifying, aging and the like, and meanwhile, a deacidification agent, a clarifying agent and an antioxidant are combined, so that the acidity of the sour plum wine is effectively reduced, ideal clarifying effects are achieved, and the phenomena of browning, turbidity, precipitates and the like of the sour plum wine can be inhibited for long. The sour plum wine is golden yellow, clear, transparent and stable in system, has strong and pleasant sour plum flavor and aroma and long aftertaste, and tastes soft, pure, mellow and full.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a green plum wine and a preparation method thereof. Background technique [0002] Green plum (Prunus mumc, Sour plum), also known as sour plum and fruit plum, is an apricot tree in the Rosaceae family. It is mainly produced in the vast hilly areas south of the Yangtze River. , containing a variety of vitamins, amino acids, citric acid, tartaric acid and potassium, calcium, iron and other mineral elements, is a strong alkaline physiological fruit. Greengage wine is an important product in greengage deep-processing products. There are two production methods: fermentation method and soaking method, and the soaked greengage wine can better maintain the typical fragrance of greengage. Regular drinking of plum wine has many health effects on the human body, including promoting metabolism, eliminating fatigue, improving alkaline physique, and sterilizing the intestinal trac...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 钱书元邹伟权缪来耿
Owner HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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