Honey plum wine and brewing process thereof
A technology of plum wine and honey, applied in the field of winemaking, can solve the problems of sweet taste and poor quality of wine, and achieve the effects of long fermentation time, golden color and sweet taste.
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Embodiment 1
[0028] The preparation method of honey plum wine provided by the present embodiment comprises the following steps:
[0029] (1) Choose 130 parts of eight mature greengages that are not smelly, sour, mildewed and without scars, and then the selected greengages are washed and packed into fermenters;
[0030] (2) choose 200 parts of pure natural honey in the mountain forest and add in the fermenter;
[0031] Lay a layer of greengage in the fermentation tank, then cover the greengage with a layer of honey, and then repeat this cycle to ensure the even mixing of greengage and honey, so as to ensure the effect of moistening honey;
[0032] (3) After the honey moistening is completed, add 250 parts of pure water to the fermenter during late June to early July each year to extract the fermented liquid. The fermented liquid must be sealed and carried out at normal temperature. The extraction time of the fermentation broth is 80 days, and the normal temperature is between 25°C and 31°C...
Embodiment 2
[0038] The preparation method of honey plum wine provided by the present embodiment comprises the following steps:
[0039] (1) Choose 110 parts of eight-ripe green plums that are not smelly, sour, mildewed and without scars, and then the selected green plums are washed and packed into fermenters;
[0040] (2) choose 180 parts of pure natural honey in the mountain forest and add in the fermenter;
[0041] Lay a layer of greengage in the fermentation tank, then cover the greengage with a layer of honey, and then repeat this cycle to ensure the even mixing of greengage and honey, so as to ensure the effect of moistening honey;
[0042] (3) After the honey moistening is completed, add 225 parts of pure water to the fermenter during late June to early July each year to extract the fermented liquid. The fermented liquid must be sealed and carried out at normal temperature. The extraction time of the fermentation broth is 75 days, and the normal temperature is between 25°C and 31°C...
Embodiment 3
[0048] The preparation method of honey plum wine provided by the present embodiment comprises the following steps:
[0049] (1) Choose 150 parts of eight mature greengages that are not smelly, sour, mildewed and without scars, and then the selected greengages are washed and packed into fermenters;
[0050] (2) choose 240 parts of pure natural honey in the mountain forest and add in the fermenter;
[0051] Lay a layer of greengage in the fermentation tank, then cover the greengage with a layer of honey, and then repeat this cycle to ensure the even mixing of greengage and honey, so as to ensure the effect of moistening honey;
[0052] (3) After the honey moistening is completed, add 300 parts of pure water to the fermenter during late June to early July each year to extract the fermented liquid. The fermented liquid must be sealed and carried out at normal temperature. The extraction time of the fermentation broth is 85 days, and the normal temperature is between 25°C and 31°C...
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