Brewing method of plum wine

Abstract

The invention discloses a brewing method of plum fruit wine. Fresh and disease-free plums are screened out, cleaned, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast fermented, Clarification, aging, packaging, sterilization, finished products. The plum wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of plum fruit wine. Background technique [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Contents of the invention [0003] The technical problem to be solved by the present invention is that existing plum fruit wine has defects such as low plum juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color ...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing plum fruit wine has defects such as low yield of plum juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of plum fruit wine. Brewing method of plum fruit wine with mellow taste, short aging time, pure yeast and good enzymatic hydrolysis effect