CN104946451A - Plum wine and preparation method thereof - Google Patents

Abstract

The invention provides a plum wine and a preparation method thereof. The plum wine is prepared by taking plums as a raw material and is obtained by the steps of fruit selection, raw material treatment, greenness removal, crushing, fermentation, separation, re-fermentation and storage. By implementing the preparation method provided by the invention, the raw material is subjected to the greenness removal treatment, so that the smelly green taste of plum fruits is effectively removed, and meanwhile the fresh scent of original fruits is increased; the link of fermentation means to perform natural fermentation by using wild yeast on the fruits so as to ensure the natural flavor of the mouthfeel; totally two times of fermentation are performed on fruit residues and fruit juice, and the wine yield is greatly improved; and when the preparation method provided by the invention is implemented, raw wine liquid is put into an earthen jar and sealed in the earthen jar, and then is stored for more than 2 years in a low-temperature room or water-eroded cave at about 15 DEG C, wherein the content of natural oxygen in the water-eroded cave is extremely high, the cave temperature is constant and the humidity is moderate, so that the water-eroded cave has an obvious effect on ageing and intermolecular association of the wine, and meanwhile, the wine absorbs the breath of hill-stones in particular stalactite, so that the wine is more unique in aroma and more flexible in mouthfeel, and the quality of the wine is greatly improved.

Description

A kind of plum wine and preparation method thereof

Technical field

The present invention relates to a kind of brewing technical field, be specifically related to a kind of plum wine and preparation method thereof.

Background technology

Plum fruit is distinctive wild plant in east, Hechi City, Guangxi, bar, phoenix three border of the county.Fruit can eat plum, can alcoholic, and can be used as medicine, its property acid band is sweet, has the effect of convergence controlling nocturnal emission with astringent drugs, and can antidiarrheal.Plum fruit to man seminal emission, the enuresis of child, woman's is stagnant in vain, and old man's is insufficiency of the spleen, diarrhoea etc. have good curative effect.Plum fruit can also control chronic dysentery.Body void person has eaten plum fruit, can build up health, prevent night sweat, and to there being the wounded's plum fruit also can cure the wound, particularly controlling waist pin pain curative effect fine, is the wild fruit of a kind of high-quality health care.

Be that raw material is prepared into wine product with plum fruit, its vinosity aromatic sweet only, salubrious soft, the trace element that is rich in multiple needed by human body, normal drink is promoted longevity, and is the good merchantable brand of dinner guest present.

Application number is " a kind of plum fruit wine and the production method thereof " of 200510096942.5.This disclosure of the invention a kind of plum fruit wine and production method thereof, it by plum fruit through pulverizing, soaking, fermentation, clarification form.Implement this invention to need plum fruit to pulverize, this just needs the facilities and equipment of specialty.And the fermenting step of this invention in implementation process needs to add koji for uncooked material, and the wine product prepared, people drinks rear easy top, and mouthfeel departs from natural flavor.In addition, because this invention is disposable fermentation brew, the yield of liquor is relatively low.

Summary of the invention

Object of the present invention be exactly overcome above-mentioned technology deficiency and brand-new a kind of plum wine and preparation method thereof is provided.Specifically comprise: with plum fruit for raw material, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment again → store → obtain plum wine.By implementing the present invention, raw material is by processing except blue or green, and the smelly blue or green taste of effective removing plum fruit, increases former fruit fragrant simultaneously; And fermenting step, be utilize the wild yeast on fruit to carry out spontaneous fermentation, guarantee that mouthfeel is natural flavor; Fermenting process carries out 2 fermentations to fruit juice, and the yield of liquor increases substantially; When implementing of the present invention, after original wine being put into pithos sealing, leave about 15oc low temperature within doors or in solution cavity more than 2 years finished product plum wine, the natural oxygen level of solution cavity is high, and hole temperature is constant, and humidity is moderate, significant results are had to aging, the intermolecular association of wine, the particularly stalactitic breath of simultaneously stability mountain stone, fragrance is unique, mouthfeel is softer, and the quality of wine increases substantially.

The present invention is achieved through the following technical solutions:

A kind of plum wine and preparation method thereof is with plum fruit for raw material in technical scheme, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain plum wine.

Described plum wine and step of preparation process thereof are:

(1) material choice: select ripe, full, without rotten, containing reducing sugar 50 ~ 60%, water content 35 ~ 45%, the sweet micro-puckery plum fruit of taste be raw material;

(2) Feedstock treating: the various impurity mixed in fruit raw material are cleaned out, then totally for subsequent use by clean water;

(3) raw material is except blue or green: utilize steam to carry out more than 30 minutes completing to fruit raw material, then dried by fruit raw material, and then utilize steam to complete to the secondary that fruit raw material carries out more than 20 minutes, finally dry for subsequent use again; Above measure mainly removes the smelly blue or green taste of plum fruit, increases former fruit fragrant simultaneously;

(4) raw material crushing: the raw material fruit through removing green grass or young crops is crushed to its fruit and is divided into some bulks for subsequent use;

(5) ferment: the raw material fruit after fragmentation adds the white sand syrup of 60 ~ 70%, utilize the wild yeast on fruit to carry out spontaneous fermentation after fully stirring, guarantee that mouthfeel is natural flavor, remain on the environment bottom fermentation 7 ~ 10 days of 20 ~ 25 DEG C in temperature;

(6) juice slag is separated: after fermentation ends, pulled out by raw material fruit and squeeze, be then separated with pomace by fruit juice;

(7) ferment: the white sugar adding 5 ~ 10% at plum fruit fruit juice ferments again, and fermentation time controls more than 30 days, fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree again;

(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 plum through filtration;

(9) store: former for plum wine is sub-packed in pithos, then uses the topped original wine face of high wine, finally store more than 2 years to obtain finished product plum wine within doors or in solution cavity at about 15oc low temperature.

Embodiment

Below in conjunction with embodiment, method of the present invention is further illustrated.

A kind of plum wine and preparation method thereof is with plum fruit for raw material in technical scheme, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain the former wine of plum.

Described plum wine and step of preparation process thereof are:

(1) material choice: select ripe, full, without rotten, containing reducing sugar 50 ~ 60%, water content 35 ~ 45%, the sweet micro-puckery plum fruit of taste be raw material;

(2) Feedstock treating: the various impurity mixed in fruit raw material are cleaned out, then totally for subsequent use by clean water;

(3) raw material is except blue or green: utilize steam to carry out more than 30 minutes completing to fruit raw material, then dried by fruit raw material, and then utilize steam to complete to the secondary that fruit raw material carries out more than 20 minutes, finally dry for subsequent use again; Above measure mainly removes the smelly blue or green taste of plum fruit, increases former fruit fragrant simultaneously;

(4) raw material crushing: the raw material fruit through removing green grass or young crops is crushed to its fruit and is divided into some bulks for subsequent use;

(5) ferment: the raw material fruit after fragmentation adds the white sand syrup of 60 ~ 70%, utilize the wild yeast on fruit to carry out spontaneous fermentation after fully stirring, guarantee that mouthfeel is natural flavor, remain on the environment bottom fermentation 7 ~ 10 days of 20 ~ 25 DEG C in temperature;

(6) juice slag is separated: after fermentation ends, pulled out by raw material fruit and squeeze, be then separated with pomace by fruit juice;

(7) ferment: the white sugar adding 5 ~ 10% at plum fruit fruit juice ferments again, and fermentation time controls more than 30 days, fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree again;

(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 plum through filtration;

(9) store: former for plum wine is sub-packed in pithos, then uses the topped original wine face of high wine, finally store more than 2 years to obtain finished product plum wine within doors or in solution cavity at about 15oc low temperature.

Claims (1)

1. plum wine and preparation method thereof, is characterized in that: with plum fruit for raw material, then by fruit selections → Feedstock treating → except blue or green → broken → fermentation → separation → ferment → store → obtain plum wine;

Wherein, described plum wine and step of preparation process thereof are:

(1) material choice: select ripe, full, without rotten, containing reducing sugar 50 ~ 60%, water content 35 ~ 45%, the sweet micro-puckery plum fruit of taste be raw material;

(2) Feedstock treating: the various impurity mixed in fruit raw material are cleaned out, then totally for subsequent use by clean water;

(3) raw material is except blue or green: utilize steam to carry out more than 30 minutes completing to fruit raw material, then dried by fruit raw material, and then utilize steam to complete to the secondary that fruit raw material carries out more than 20 minutes, finally dry for subsequent use again; Above measure mainly removes the smelly blue or green taste of plum fruit, increases former fruit fragrant simultaneously;

(4) raw material crushing: the raw material fruit through removing green grass or young crops is crushed to its fruit and is divided into some bulks for subsequent use;

(5) ferment: the raw material fruit after fragmentation adds the white sand syrup of 60 ~ 70%, utilize the wild yeast on fruit to carry out spontaneous fermentation after fully stirring, guarantee that mouthfeel is natural flavor, remain on the environment bottom fermentation 7 ~ 10 days of 20 ~ 25 DEG C in temperature;

(6) juice slag is separated: after fermentation ends, pulled out by raw material fruit and squeeze, be then separated with pomace by fruit juice;

(7) ferment: the white sugar adding 5 ~ 10% at plum fruit fruit juice ferments again, and fermentation time controls more than 30 days, fermentation product temperature is at 20 ~ 23 DEG C, and fermentation ends time control alcoholic precision obtains raw wine more than 16 degree again;

(8) blend: as required the composition of raw wine is carried out allotment and blend, then obtain the former wine of 2 plum through filtration;

(9) store: former for plum wine is sub-packed in pithos, then uses the topped original wine face of high wine, finally store more than 2 years to obtain finished product plum wine within doors or in solution cavity at about 15oc low temperature.