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Green plum wine, brewing method of green plum wine, as well as distilled wine and brandy based on green plum wine

A green plum wine, green plum technology, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of single aroma and taste, poor wine body stability, difficult post-processing, etc., and achieve operating costs. Low, stable product quality, easy to handle

Inactive Publication Date: 2017-02-15
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a long history of making green plum wine from green plum fruit, which is mainly soaked.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 1000kg of 8-ripe plum fruit, pick out rotten fruit, branches and leaves and other sundries, clean and dry; add 250kg of 50° white wine and 1000kg of white sugar to the green plum fruit, stir evenly, and soak for half a year. Take out 1000kg of greengage juice, add 1500kg of pure water to dilute, inoculate 1.5kg of activated wine dry yeast, and ferment at 18°C ​​for 20 days to obtain greengage fermented wine. After aging, filtering and packaging, the green plum wine with typical aroma, mellow taste and clean taste can be obtained.

[0027] Distill 1000L greengage fermented wine with a distiller to obtain greengage distilled wine with a temperature of more than 30°.

[0028] Greengage brandy can be obtained by storing greengage distilled liquor in oak barrels for more than one year.

[0029] Dry the greengage fruit from which the greengage juice has been extracted to obtain sweet and sour prunes.

Embodiment 2

[0031] Take 1000kg of eight-ripe greengage fruit, pick out rotten fruit, branches and leaves and other sundries, clean and dry; add 300kg of 45° edible alcohol and 900kg of white sugar to the greengage fruit, stir evenly, and soak for one year. Take out 1000kg of greengage juice, add 1000kg of pure water to dilute, inoculate 0.6kg of activated wine dry yeast and ferment at 28°C for 10 days to obtain greengage fermented wine. After aging, filtering and packaging, the green plum wine with typical aroma, mellow taste and clean taste can be obtained.

[0032] The greengage fermented wine is distilled with a still, and the greengage distilled wine with a temperature of more than 30° is intercepted.

[0033] Greengage brandy can be obtained by storing greengage distilled liquor in oak barrels for more than one year.

[0034] Dry the greengage fruit from which the greengage juice has been extracted to obtain sweet and sour prunes.

Embodiment 3

[0036] Take 1000kg of ripe greengage fruit, pick out rotten fruit, branches and leaves and other sundries, clean and dry; add 150kg of 60° edible alcohol and 800kg of rock sugar to the greengage fruit, stir evenly, and soak for one month. Take out 1000kg of greengage juice, add 2000kg of pure water to dilute, inoculate 1kg of activated dry wine yeast and ferment at 18°C ​​for 15 days to obtain greengage fermented wine. After aging, filtering and packaging, the green plum wine with typical aroma, mellow taste and clean taste can be obtained.

[0037] The greengage fermented wine is distilled with a still, and the greengage distilled wine with a temperature of more than 30° is intercepted.

[0038] Greengage brandy can be obtained by storing greengage distilled liquor in oak barrels for more than one year.

[0039] Dry the greengage fruit from which the greengage juice has been extracted to obtain sweet and sour prunes.

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PUM

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Abstract

The invention belongs to the technical field of green plum wine brewing, and discloses green plum wine, a brewing method of the green plum wine, as well as distilled wine and brandy based on the green plum wine. The brewing method of the green plum wine comprises the following steps: (1) soaking green plums, namely, adding 40-60-degree baijiu or edible alcohol with the weight being 10-35 % of that of green plums, and white sugar or rock candy or honey with the weight being 70-100 % of that of green plums into the green plums, carrying out uniform stirring, and carrying out soaking for 10 days or a longer time; and (2) carrying out fermentation, namely, taking the green plum fruit liquid obtained after soaking in the step (1), adding water with the volume being 0.9-2 times of that of the green plum fruit liquid into the green plum fruit liquid, inoculating a yeast according to the inoculation quantity of 0.03-0.08%, and carrying out fermentation for 10-25 days at 18-28 DEG C, thus obtaining the green plum wine. The green plum wine is typical in fruity aroma, mellow, soft and delicate in mouthfeel, refreshing, mellow and coordinated in aftertaste, and free of raw green taste, sourness and astringency as well as bitterness of the wine directly fermented by adopting fresh fruits and fruit juice, and in addition, the pectin substance content is low, and the aftertreatment is simple. The invention further provides distilled wine and brandy based on the green plum wine.

Description

technical field [0001] The invention belongs to the technical field of green plum wine brewing, and in particular relates to green plum wine, a brewing method thereof, and distilled wine and brandy based thereon. Background technique [0002] Green plum fruit contains a variety of vitamins, amino acids, citric acid, malic acid, tartaric acid, potassium, calcium, iron and other mineral elements, and is a strong alkaline physiological fruit. It is acid-based, unique in flavor, rich in nutrition, and has high medicinal and edible values, and is favored by consumers at home and abroad. Green plum wine has a long history of making plum wine, which is mainly soaked, and its aroma and taste are relatively simple; while green plum juice is squeezed, acid-reduced and then fermented, the wine body stability is extremely poor, post-processing is difficult, and it is difficult to operate. Moreover, the production of greengage wine whether soaked or fermented is affected by the fruit pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H1/22A23L19/00C12R1/865C12H6/02
CPCC12G3/02C12H1/22C12H6/02
Inventor 黄进陈燕玲何松贵崔汉彬余剑霞
Owner 广东省九江酒厂有限公司
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