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Manufacturing process of green plum wine

A production process and technology of green plum wine, which is applied in the field of fruit wine brewing, can solve the problems of affecting the aroma of green plum wine and reducing the mellowness of wine aroma in clear plum wine, so as to achieve the effect of refreshing taste and increasing wine aroma

Pending Publication Date: 2019-01-22
章放军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when diatomaceous earth is used for filtration, diatomaceous earth will absorb the fruity aroma in the green plum wine, reducing the mellowness of the bouquet in the obtained clear plum wine; And there is a certain smell, which will inevitably cause the filler in the cardboard to enter the green plum wine in the process of filtering the green plum wine, and make the green plum wine carry the smell in the cardboard, affecting the fragrance of the green plum wine

Method used

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  • Manufacturing process of green plum wine
  • Manufacturing process of green plum wine
  • Manufacturing process of green plum wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] Embodiment 1: a kind of manufacturing process of green plum wine, comprises the following steps and prepares and obtains:

[0068] Step 1, screening and cleaning greengage: choose greengage with uniform size, no insect spots, water spots, pinch marks, and bruises as raw materials, and clean them with pure water;

[0069] Step 2, removing astringency and drying in the shade: soak the greengage cleaned in Step 1 in a saline solution with a mass concentration of 15% for 15 minutes, remove and dry in the shade;

[0070] Step 3, pitting and pretreatment: remove the pitting of the greengage after drying in the shade in step 2, and evenly pierce the needle holes (the diameter of the needle is 1 mm) on the inside and outside of the greengage, and then sew up the greengage after the pinhole with cotton thread form the original overall shape;

[0071] Step 4, add materials: Add a layer of pine needles, a layer of coconut shell, and a layer of greengage obtained in step 3 to the ...

Embodiment 2

[0081] Embodiment 2: a kind of manufacture craft of plum wine, the difference with embodiment 1 is,

[0082] In step 2, the mass concentration of the saline solution is 12%, and the soaking time is 30 minutes;

[0083] In step 3, the diameter of the needle piercing the needle hole is 0.5mm;

[0084] In step 4, in the pine needle layer, the coconut shell layer and the green plum layer, the ratio of parts by weight of pine needles, coconut shell and green plum is 1.5:1:2.2; then add rock sugar, and the ratio of rock sugar to green plum is 1:4;

[0085] In step 5, the alcoholic degree of the added wine is 50 degrees;

[0086] In step 7, the temperature of the cellar storage is 19° C., the relative humidity is 70%, and it is stored for 90 days, and the wine jar is gently shaken every 30 days.

Embodiment 3

[0087] Embodiment 3: a kind of manufacture craft of plum wine, the difference with embodiment 1 is,

[0088] In step 2, the mass concentration of the saline solution is 13%, and the soaking time is 25 minutes;

[0089] In step 3, the diameter of the needle piercing the needle hole is 0.8mm;

[0090] In step 4, in the pine needle layer, the coconut shell layer, and the green plum layer, the ratio by weight of pine needles, coconut shell, and green plum is 1.4:1:2.5; then add rock sugar, and the ratio by weight of rock sugar to green plum is 1:3;

[0091] In step 5, the alcoholic degree of the added wine is 45 degrees;

[0092] In step seven, the temperature of cellar storage is 22° C., the relative humidity is 65%, and the wine jar is kept for 88 days, and the wine jar is shaken every 30 days.

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Abstract

The invention discloses a manufacturing process of green plum wine. The manufacturing process of the green plum wine comprises the following steps that step one, green plums are screened and cleaned;step two, astringency removing and drying in the shade are carried out; step three, denucleation and pre-treatment are carried out, specially, the green plums after drying in the step two are denucleated, the insides and the outsides of the green plums are pricked needle holes evenly, and then the green plums after being pricked the needle holes are stitched to form original overall shapes by using cotton threads; step four, material adding are carried out, specially, a layer of pine needle, a layer of coconut shell and a layer of green plums obtained from step three are added in sequence to the bottom of a wine jar from bottom to top to form a pine needle layer, a coconut shell layer and a green plum layer in sequence; and then ice sugar is added, and the ratio, by mass, of the ice sugarto the green plums is 1: (3-5); step five, wine is added, specially, 45-55 degrees of the wine is added to the wine jar of the step four to enable the green plums to be fully immersed; step six, the jar is sealed; and step seven, cellaring is carried out. The green plum wine manufatured by the manufacturing process of the green plum wine has a rich wine aroma with fresh fruit flavor, and the tasteis sweet.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, more specifically, it relates to a production process of green plum wine. Background technique [0002] Compared with white wine and rice wine, which have a strong aroma, fruit wine has a pleasant aroma and a refreshing taste. This is the main reason why fruit wine attracts many wine lovers. The brewing process of fruit wine has a significant impact on the aroma and mouthfeel of the finally obtained fruit wine. [0003] The Chinese patent whose application publication number is CN102250725A and whose publication date is November 23, 2011 discloses a method for brewing whole plum fruit fermented green plum wine, comprising the following steps: [0004] (1) select greengage; [0005] (2) Adjusting ingredients: pour greengage and pure water into the fermenter in a ratio of 1:1 by weight, add a mixture of 220kg of white granulated sugar and honey per ton of pure water, and the weight rat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/05B65D39/00B65D88/72
CPCC12G3/04B65D39/00B65D88/72
Inventor 章放军章祥土章子墨
Owner 章放军
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