CN109207328B - Production method of green plum wine - Google Patents
Production method of green plum wine Download PDFInfo
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Abstract
The invention discloses a production method of green plum wine, and belongs to the technical field of wine brewing. The green plum wine disclosed by the invention integrates the advantages of mellow taste of fermented green plum wine and full fruit flavor of soaked green plum wine, overcomes the defects of single green plum wine in taste and flavor, integrates the unique flavors of burdock, medlar and hawthorn, and has the unique advantages of being sour, sweet, delicious, thick in taste and full in fruit flavor; meanwhile, the burdock, hawthorn and medlar which are homologous in medicine and food and have no traditional Chinese medicine flavor are added, so that the health care and health preserving effects of the green plum wine are enhanced on the premise of not changing the style of the green plum wine product, and the green plum wine is more acceptable to the market.
Description
Technical Field
The invention relates to a production method of green plum wine, belonging to the technical field of wine brewing.
Background
The green plum is rich in various nutritional ingredients such as organic acid, amino acid, polyphenol substances, vitamins, minerals and the like, has the effects of promoting the production of body fluid to quench thirst, regulating intestines and stomach, eliminating fatigue, regulating blood pressure, resisting allergy, protecting liver, beautifying, improving immunity, preventing calculi, relieving pain and the like, and is one of the best alkaline foods in the nature. The green plum wine is favored by a plurality of health preserving people due to the concept of sour, sweet and delicious taste and health care and health preservation.
The existing green plum wine production technology mainly focuses on taste, and the product has no obvious health care effect although the product has the concept of green plum health care function. The green plum wine is divided into an infusion type and a fermentation type according to the preparation process, the green plum wine product in the market of China at present is mainly the infusion type, the infusion type green plum wine is rich in fruit aroma but relatively thin in taste, the fermentation type green plum wine is full in taste, and the aroma of the wine is less rich due to the fact that a large amount of carbon dioxide takes away a large amount of green plum aroma components in the fermentation process. In addition, because the green plum has high tannin content, the green plum wine in the market generally has the problem of astringent taste.
The burdock, the medlar and the hawthorn are edible materials with homology of medicine and food, and have strong antioxidant activity, cardiovascular system protection and other effects. The burdock contains bioactive substances such as lignans, polyphenol compounds, inulin, alkaloid, sterol, polysaccharide and the like, and has the effects of resisting bacteria, resisting tumors, reducing blood sugar, reducing blood fat, resisting oxidation, protecting liver and the like; the fructus Lycii contains polysaccharide, flavonoid, carotenoid, and betaine, and has effects of resisting oxidation, enhancing immunity, resisting tumor, protecting liver, protecting reproductive system, and lowering blood pressure, blood sugar and blood lipid; hawthorn is a good medicine for strengthening spleen, stimulating appetite, promoting blood circulation and reducing phlegm since ancient times, and a flavonoid compound vitexin in hawthorn can be used for treating cardiovascular diseases and is an anti-tumor natural medicine component. At present, the method of single soaking or fermentation is adopted for preparing the wine by the food materials, so that the effective ingredients cannot be fully extracted. In contrast, the fermentation method is more favorable for extracting effective components, but for the most important bioactive component lignan (which is difficult to dissolve in water and easy to dissolve in ethanol) in many alcohol-soluble compounds such as burdock, the soaking method is better than the fermentation method because the alcoholic strength of the fermented wine is low (the precision is generally about 10% vol) and the extraction of alcohol-soluble substances is not favorable.
Disclosure of Invention
In order to provide the plum wine with strong fruit aroma, thick mouthfeel and remarkable health care effect and the production process thereof, the invention prepares the plum wine by using the soaked plum wine and the fermented plum wine as well as burdock, hawthorn and medlar, so that the product has good mouthfeel and health care functions.
The green plum wine is prepared by blending soaked green plum wine, fermented green plum wine, burdock, medlar and hawthorn soak solution and edible alcohol. The mume fructus wine can also be added with sucrose and/or malic acid according to the requirement.
The method for preparing the green plum wine comprises the following steps:
(1) preparing soaked green plum wine: adding the green plums subjected to pedicle removal, cleaning and draining into edible alcohol, water and cane sugar, soaking for 7-8 months, and performing solid-liquid separation to obtain soaked green plum wine;
(2) preparing a burdock, medlar and hawthorn soak solution: adding edible alcohol and water into the dry burdock root slices, the medlar and the dry hawthorn slices, soaking for 8-10 days, after soaking, performing solid-liquid separation to obtain a filtrate, namely burdock, medlar and hawthorn soaking solution, and performing solid-liquid separation to obtain a mixture of burdock, medlar and hawthorn residues for fermentation to prepare the green plum fermented wine;
(3) preparing fermented green plum wine: cleaning green plums, removing pedicels, removing kernels, crushing, adding a mixture of burdock, medlar and hawthorn residue (the proportion can be that the residues of wine soaked by burdock, medlar and hawthorn are all used for fermentation) according to 30-35% of the mass of the green plums, pulping, adding water, stirring uniformly, adding pectinase, carrying out enzymolysis, adjusting the sugar degree of an enzymolysis solution to 18-20% by using sucrose, and then adjusting the pH to 3.6-3.8 by using calcium carbonate to obtain fruit pulp; inoculating fruit wine yeast, fermenting at 25-28 deg.C for 3 days, cooling to 19-20 deg.C, fermenting at 13-15 deg.C for 9-11 days, separating residue and juice to obtain fermented wine base, and blending with edible alcohol to obtain fermented mume fructus wine;
(4) blending: blending (mass ratio) the soaked green plum wine prepared in the step (1), the fermented green plum wine prepared in the step (3), the burdock, medlar and hawthorn soak solution prepared in the step (2), water, edible alcohol, sucrose and malic acid, uniformly stirring, and then adjusting the alcoholic strength of the green plum wine to 14.0-15.0% vol, the total sugar to 140g/L and the total acid (calculated by anhydrous citric acid) to 8.0-9.0g/L by using the edible alcohol, the sucrose and the malic acid;
(5) deastringency and clarification treatment: adding pectinase, stirring, adding gelatin after enzymolysis, stirring, adding bentonite, stirring, standing for settling, filtering, bottling, and sterilizing to obtain mume fructus wine product.
In one embodiment of the invention, in the step (1), the edible alcohol is diluted to 30% vol by adding water, 50Kg of the pedicel-removed, cleaned and drained green plum and 20Kg of sucrose are added to every 100Kg of 30% vol edible alcohol, the green plum and the sucrose are soaked for 8 months, and the soaked green plum wine is obtained through solid-liquid separation for later use.
In one embodiment of the invention, in the step (2), the edible alcohol is diluted by adding water to 30% vol, 6Kg of dried burdock root slices, 4Kg of medlar and 20Kg of dried hawthorn slices are added for every 100Kg of 30% vol edible alcohol, the mixture is soaked for 10 days, and the burdock, medlar and hawthorn soaking solution is obtained by solid-liquid separation for later use, and the mixture of burdock, medlar and hawthorn residues is used for fermenting together with green plums to prepare fermented green plum wine;
in one embodiment of the invention, in the step (3), green plums are cleaned, subjected to pit removal and crushing, burdock, medlar and hawthorn residue is added according to the mass of 30-35% of the green plums (the proportion can be that the burdock, medlar and hawthorn residue soaked in wine is completely used for fermentation), pulping is carried out, and the steps of: the mass ratio of water is 1: 1.6 adding water, stirring uniformly, adding 120mg of pectinase with enzyme activity of 30000U/g into each kilogram of green plums, carrying out enzymolysis for 4-5 hours, adjusting the sugar degree of the enzymolysis liquid to 20% by using cane sugar, and then adjusting the pH to 3.6-3.8 by using calcium carbonate to obtain fruit pulp; inoculating, inoculating 1.0-1.5% fruit wine yeast liquid culture solution by mass percent of fruit pulp, fermenting for 3 days at 25-28 ℃, cooling to 19-20 ℃, fermenting for 1 day, fermenting for 9-11 days at 13-15 ℃, and then performing residue-juice separation to obtain fermented raw wine, wherein the fermented raw wine comprises the following components: the mass ratio of the edible alcohol is 10: 2 adding edible alcohol to obtain fermented mume fructus wine.
In one embodiment of the present invention, in step (4), the blending formula is:
in one embodiment of the invention, in the step (5), 5g of pectinase with the enzyme activity of 30000U/g is added into every 100Kg of wine, the mixture is uniformly stirred, gelatin is added after 24 hours, the mixture is stirred for 15 minutes, bentonite is added, the mixture is stirred for 15 minutes again, the mixture is kept still for 24 hours, and then the green plum wine is obtained after filtration, bottling and sterilization at 70 ℃ for 15 minutes.
In one embodiment of the present invention, in step (5), the gelatin is used by a method comprising: adding gelatin 5g per 100Kg wine, soaking 1 part gelatin in 5 parts water for 20-30 min, and adding 95 deg.C hot water to obtain 5% concentration wine.
In one embodiment of the present invention, in step (5), the bentonite is used by: 30g of bentonite is added into 100Kg of wine, and before use, 1 part of bentonite is added with 5-7 parts of water for mixing uniformly, and the mixture is soaked for 4-6 hours.
The green plum wine has the following characteristics and advantages:
1. the green plum wine disclosed by the invention integrates the advantages of mellow taste of fermented green plum wine and full fruit flavor of soaked green plum wine, overcomes the defects of single green plum wine in taste and flavor, integrates the unique flavors of burdock, medlar and hawthorn, and has the unique advantages of being sour, sweet, delicious, thick in taste and full in fruit flavor; meanwhile, the burdock, hawthorn and medlar which are homologous in medicine and food and have no traditional Chinese medicine flavor are added, so that the health care and health preserving effects of the green plum wine are enhanced on the premise of not changing the style of the green plum wine product, and the green plum wine is more acceptable to the market.
2. The green plum has water-soluble and alcohol-soluble fragrance, nutrition and active ingredients (for example, terpene compounds are insoluble in water and soluble in alcohol, amino acid, trace elements and the like are soluble in water and insoluble in alcohol), the invention adopts 30% vol edible alcohol for soaking, can effectively extract the water-soluble and alcohol-soluble ingredients in the green plum, and the alcohol content of the soaked green plum wine is about 20% vol after 8 months of soaking.
3. The method adopts 100Kg of 30% vol edible alcohol and 20Kg of sucrose as the soaking solution, so that the sugar concentration can ensure effective extraction, and the loss caused by adsorbing a large amount of sugar by green plums due to overhigh sugar concentration of the soaking solution is avoided.
4. More effective components still remain in the soaked burdock, hawthorn and medlar, while the alcoholic strength is generally lower than 12 vol when the burdock, hawthorn and medlar wine is prepared by adopting a fermentation method, and the alcohol-soluble active components cannot be fully extracted.
5. Because the high osmotic pressure can inhibit yeast fermentation, the sugar content of green plum juice is generally adjusted to be about 20 percent in the production of fermented green plum wine, the alcoholic strength after fermentation is about 10 percent vol, and the low alcohol content is required to be stored at low temperature or stored by heating sterilization.
6. The method comprises the steps of adding pectinase, gelatin and bentonite into blended wine for deastringency and precipitation treatment, firstly decomposing pectin by the pectinase and leading tannin to lose the protective effect of pectin, then adding gelatin, forming a complex by the gelatin and the tannin and adsorbing and coagulating other colloidal substances for precipitation, and finally adding the bentonite for removing the protein, the residual pectinase and the gelatin, wherein the treated wine is clear and transparent, does not generate precipitates basically in 18 months, and obviously reduces the astringent taste.
Detailed Description
(1) The sensory evaluation method comprises the following steps: the evaluation is carried out by 6 national grades of liqueur and 3 yellow wine evaluation committees, the semi-finished product is evaluated according to 3 items of aroma, taste and style, and the finished product is evaluated according to 4 items of color, aroma, taste and style.
(2) Sensory evaluation scoring table:
TABLE 1
(3) The method for detecting the content of the flavor substances comprises the following steps:
and (3) analyzing the content of volatile aroma compounds in the green plum wine by adopting headspace solid-phase microextraction and GC-MS (gas chromatography-mass spectrometry), and performing semi-quantitative analysis by adopting an internal standard method by taking 2-octanol as an internal standard.
The main apparatus is as follows: agilent 6890GC and 5975MS gas chromatograph, DB-Wax chromatography column (30m × 0.25mm × 0.25 μm), Supelco SPME hand sample handle, Supelco 50/30 μm CAR/DVB/PDMS fiber head;
headspace solid phase microextraction conditions: accurately remove 8.0mL of sample and 10. mu.L of internal standard 2-octanol into a 20mL extraction flask, and extract at 50 ℃ for 30 min.
GC-MS analysis: the chromatographic column is a DB-Wax chromatographic column (30m multiplied by 0.25mm multiplied by 0.25 mu m), the carrier gas is helium, the flow rate is 1.0mL/min, the injection port temperature is 250 ℃, the column incubator adopts programmed temperature rise, the initial temperature is 40 ℃, the temperature is kept for 4min, the temperature is raised to 90 ℃ at 5 ℃/min, and then the temperature is raised to 250 ℃ at 10 ℃/min, and the temperature is kept for 7 min.
MS conditions: the EI ionization source has electron energy of 70eV, the ion source temperature of 200 ℃ and the scanning range of 32.00-350.00 m/z.
(4) The preparation method of the fruit wine yeast liquid culture solution comprises the following steps:
the culture method of the fruit wine liquid yeast solution is characterized in that the fruit wine liquid yeast solution is prepared by sequential amplification culture of a solid inclined plane test tube, a liquid test tube and a liquid triangular flask.
The culture method of the solid slant test tube strain comprises the following steps: and culturing for 3 days at 28-30 ℃ by adopting a 12-130 Bx malt wort agar culture medium.
The preparation method of the liquid test tube and the liquid triangular flask seed culture medium comprises the following steps: soaking rice and then steaming the rice, wherein the mass ratio of the rice to water is 1: 2, adding water, reducing the temperature to 60 ℃, adding saccharifying enzyme according to the unit of 70-140 units per gram of rice, uniformly stirring, carrying out heat preservation and saccharification for 4-6 hours at the temperature of 58-60 ℃, stirring once per hour, filtering, adjusting the sugar degree to 12-130 Bx, adjusting the pH to 3.8-4.1 by using lactic acid, filling into a 25 x 200mm test tube and a 3000 ml triangular flask, wherein the filling amounts are 25 ml and 2000 ml respectively, sterilizing at the temperature of 115 ℃ for 30 minutes after being packed, and cooling to the normal temperature for later use.
The preparation method of the liquid test tube and the liquid triangular flask seeds comprises the following steps: inoculating test tube slant strains in the liquid test tubes, culturing at 28-30 ℃ for 24 hours, inoculating the strains into the liquid triangular flask according to the inoculum size of one test tube in each flask, and culturing at 28-30 ℃ for 24 hours.
Example 1
(1) Preparing soaked green plum wine: diluting edible alcohol (top grade) with water to 30% vol, soaking 50Kg of pedicel-removed, cleaned and drained green plum and 20Kg of sucrose in 100Kg of 30% vol edible alcohol for 8 months, and separating to obtain soaked green plum wine;
(2) preparing a burdock, medlar and hawthorn soak solution: diluting edible alcohol (top grade) with water to 30% vol, soaking in 30% vol edible alcohol 100Kg in proportion of dried burdock root slice 6Kg, fructus Lycii 4Kg, and dried fructus crataegi slice 20Kg for 10 days, separating to obtain burdock fructus Lycii fructus crataegi soaking solution for use, and fermenting burdock, fructus Lycii and fructus crataegi residue with mume fructus to obtain fermented mume fructus wine;
(3) preparing fermented green plum wine: cleaning green plums, removing stems, crushing, removing cores, adding burdock, medlar and hawthorn residue (when the formula is produced, the residue of wine soaked by burdock, medlar and hawthorn can be completely used for fermentation) according to the mass of 30-35% of the after-cooked green plums, pulping, and mixing the raw materials according to the weight ratio of the green plums: the water mass ratio is 1: 1.5 adding water, stirring uniformly, adding 120mg of pectinase with enzyme activity of 30000u/g into each kilogram of green plums, carrying out enzymolysis for 4-5 hours, adjusting the sugar degree of fruit pulp to 20% by using cane sugar, adjusting the pH to 3.8-4.0 by using calcium carbonate, inoculating 1.0-1.5% by mass of the fruit pulp after blending into a fruit wine yeast liquid culture solution, fermenting for 3 days at 25-28 ℃, cooling to 19-20 ℃, fermenting for 1 day, fermenting for 9-11 days at 13-15 ℃, and then carrying out residue-juice separation to obtain fermented raw wine, wherein the fermented raw wine is prepared according to the following steps: the mass ratio of edible alcohol (top grade) is 10: 2 adding edible alcohol (top grade) to obtain fermented green plum wine for later use;
(4) blending: blending the prepared soaked green plum wine, fermented green plum wine, burdock, medlar and hawthorn soak solution, water, edible alcohol (top grade), sucrose and malic acid according to the following formula (mass percentage), uniformly stirring, testing, calculating the amount of edible alcohol (top grade), sucrose and malic acid required to be supplemented when the alcoholic strength is adjusted to 14.0-15.0% vol, total sugar is adjusted to 140g/L and total acid (calculated by anhydrous citric acid) is adjusted to 8.0-9.0g/L, and uniformly stirring after the edible alcohol (top grade), sucrose and malic acid are supplemented;
(5) deastringency and clarification treatment: adding 5g of pectinase with the enzyme activity of 30000u/g into every 100Kg of wine, stirring uniformly, adding gelatin after 24 hours, stirring for 15 minutes, adding bentonite, stirring for 15 minutes, standing for 24 hours, filtering, bottling, and sterilizing at 70 ℃ for 15 minutes to obtain the product;
the gelatin is used by adding 5g of gelatin into 100Kg of wine, soaking 1 part of gelatin in 5 parts of water for 20-30 minutes before use, and adding 95 deg.C hot water to obtain 5% gelatin solution;
the usage method of the bentonite comprises the steps of adding 30g of bentonite into 100Kg of wine, adding 5-7 parts of water into 1 part of bentonite in advance, uniformly mixing, and soaking and swelling for 4-6 hours before use.
TABLE 2 sensory evaluation results of the plum wine prepared in this example after leaving for 10 days
The contents of the flavor substances of the plum wine prepared in this example are as follows:
the green plum wine prepared by the invention has higher content of benzaldehyde which is a characteristic flavor substance of green plum and higher content of terpene compounds such as linalool, terpineol, geraniol and the like than the commercial green plum wine, and the terpene compounds are important flavor substances and have biological activity, such as: linalool has biological activities of anti-inflammation, anti-tumor, antibiosis and the like; geraniol has effects of inhibiting liver tumor cell and melanoma cell proliferation.
Table 3 comparison of volatile flavor compounds of the plum wine prepared in this example with commercially available brands of plum wine: mu g/L
Comparative example 1 preparation method and sensory evaluation of green plum-dipped wine
Preparing the soaked green plum wine according to the step (1) of the example 1, wherein the soaked green plum wine is prepared by mixing the following raw materials in a mass ratio of 1: 1, diluting with water, adjusting the alcoholic strength to 14.0-15.0% vol, total sugar to 130-140g/L and total acid (calculated by anhydrous citric acid) to 8.0-9.0g/L, performing deastringency and clarification treatment according to the step (5) of the example 1, filtering, sterilizing, storing at room temperature for 10 days, performing sensory evaluation, and detecting the content of flavor substances, wherein the results are respectively shown in tables 4 and 5.
TABLE 4
TABLE 5
In comparison between table 4 and table 2, it is clear that the green plum-dipped wine is rich in aroma, but not rich in taste.
As can be seen from the comparison between table 5 and table 3, the content of benzaldehyde, which is a characteristic aroma component of green plum in the green plum wine, and the content of terpene compounds, which are both aroma components and have biological activities, such as antibacterial activity, antitumor activity, and immunoregulation activity of geraniol, are high.
Comparative example 2 preparation method and sensory evaluation of fermented wine with Green plum
Referring to the steps (2) and (3) of example 1, fermented green plum wine was prepared by mixing the fermented green plum wine in a mass ratio of 1: 1, diluting with water, adjusting the alcoholic strength to 14.0-15.0% vol, total sugar to 130-140g/L and total acid (calculated by anhydrous citric acid) to 8.0-9.0g/L, performing deastringency and clarification treatment according to the step (5) of the example 1, filtering, sterilizing, storing at room temperature for 10 days, performing sensory evaluation, and detecting the content of flavor substances, wherein the results are respectively shown in tables 6 and 7.
TABLE 6
TABLE 7
As is clear from comparison of Table 6 and Table 2, the fermented green plum wine had a mellow and full taste but not a strong enough aroma.
Table 7 and table 3 show that the green plum fermented wine contains relatively abundant esters, but the content of benzaldehyde, which is a characteristic aroma component of green plum, is relatively low, and may be caused by loss of benzaldehyde due to carbon dioxide generated during fermentation and volatilization of carbon dioxide. In addition, the content of terpene compounds in the green plum fermented wine is relatively low, and alcohol-soluble terpene compounds cannot be sufficiently extracted probably due to the low alcoholic strength of the green plum fermented wine.
Comparative example 3
On the basis of the example 1, the process of preparing the fermented green plum wine in the step (3) "fermenting at 25-28 ℃ for 3 days, then cooling to 19-20 ℃ for fermenting for 1 day, and then fermenting at 13-15 ℃ for 9-11 days" is replaced by fermenting at 20 ℃ for 13-15 days at constant temperature. The sensory evaluation results and the contents of flavor substances of the obtained plum wine products are shown in tables 8 and 9, respectively.
TABLE 8
TABLE 9
| Flavour material | Content, μ g/L |
| Benzaldehyde | 1759.5 |
| Ethyl acetate | 723.1 |
| Benzoic acid ethyl ester | 124.8 |
| Acetic acid ethyl ester | 300.7 |
| Heptanoic acid ethyl ester | 0.28 |
| Octanoic acid ethyl ester | 45.2 |
| Butyric acid ethyl ester | 33.7 |
| Acetic acid isoamyl ester | 42.6 |
| Lactic acid ethyl ester | 33.4 |
| Capric acid ethyl ester | 1275.2 |
| Succinic acid diethyl ester | 20.5 |
| Nonanoic acid ethyl ester | 0.33 |
| Lauric acid ethyl ester | 4.7 |
| Tetradecanoic acid ethyl ester | 0.8 |
| Pentadecanoic acid ethyl ester | 1.4 |
| Hexadecanoic acid ethyl ester | 0.32 |
| Phenylacetic acid ethyl ester | 0.37 |
| Phenylethyl acetate | 44.1 |
| Linalool | 2.0 |
| Terpineol | 3.5 |
| Geraniol | 12.6 |
Table 8 compares with table 2, it can be seen that the final green plum product, obtained by constant temperature fermentation of the green plum fermented wine, has reduced aroma and taste.
Table 9 compares with table 3, it can be seen that the final green plum product obtained by using the fermented green plum wine with constant temperature fermentation has reduced aroma components, which may be caused by the late-stage low-temperature fermentation favorable to the production of ester by yeast and the late-stage high-temperature fermentation at 20 ℃.
Comparative example 4
Based on example 1, the formulation of blending in step (4) was adjusted according to table 10, and the sensory evaluation of the resulting plum wine is shown in table 10.
Watch 10
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (9)
1. A method for preparing green plum wine is characterized by comprising the following steps:
(1) preparing soaked green plum wine: adding the green plums subjected to pedicle removal, cleaning and draining into edible alcohol, water and cane sugar, soaking for 7-8 months, and performing solid-liquid separation to obtain soaked green plum wine;
(2) preparing a burdock, medlar and hawthorn soak solution: adding edible alcohol and water into the dry burdock root slices, the medlar and the dry hawthorn slices, soaking for 8-10 days, after soaking, performing solid-liquid separation to obtain a filtrate, namely burdock, medlar and hawthorn soaking solution, and performing solid-liquid separation to obtain a mixture of burdock, medlar and hawthorn residues for fermentation to prepare the green plum fermented wine;
(3) preparing fermented green plum wine: cleaning green plums, removing pedicels, removing kernels, crushing, adding a mixture of burdock residues, medlar residues and hawthorn residues according to 30-35% of the mass of the green plums, pulping, adding water, uniformly stirring, adding pectinase, performing enzymolysis, adjusting the sugar degree of an enzymolysis solution to 18-20% by using sucrose, and then adjusting the pH value to 3.6-3.8 by using calcium carbonate to obtain fruit pulp; inoculating fruit wine yeast, fermenting at 25-28 deg.C for 3 days, cooling to 19-20 deg.C, fermenting at 13-15 deg.C for 9-11 days, separating residue and juice to obtain fermented wine base, and blending with edible alcohol to obtain fermented mume fructus wine;
(4) blending: blending the soaked green plum wine prepared in the step (1), the fermented green plum wine prepared in the step (3), the burdock, medlar and hawthorn soak solution prepared in the step (2), water, edible alcohol, sucrose and malic acid, stirring uniformly, and then adjusting the alcoholic strength of the green plum wine to 14.0-15.0% vol, total sugar to 140g/L and total acid to 8.0-9.0g/L by using the edible alcohol, the sucrose and the malic acid;
(5) deastringency and clarification treatment: adding pectinase, stirring, adding gelatin after enzymolysis, stirring, adding bentonite, stirring, standing for settling, filtering, bottling, and sterilizing to obtain mume fructus wine product;
in the step (4), the blending formula comprises the following components in parts by weight:
2. the method of claim 1, wherein in the step (1), the alcohol is diluted to 30% vol, 50Kg of the pruned, washed and drained pruned and 20Kg of the sucrose are added to 100Kg of 30% vol alcohol, 50Kg of the pruned, washed and drained pruned alcohol is soaked for 8 months, and the soaked pruned alcohol is obtained by solid-liquid separation.
3. The method for preparing mume fructus wine according to claim 1 or 2, wherein in step (2), the edible alcohol is diluted with water to 30% vol, 6Kg of dry burdock root slices, 4Kg of medlar and 20Kg of dry hawthorn slices are added for every 100Kg of 30% vol edible alcohol, the mixture is soaked for 10 days, the burdock, medlar and hawthorn residue is obtained by solid-liquid separation, and the mixture of burdock, medlar and hawthorn residue is used for fermenting with the mume fructus to prepare the fermented mume fructus wine.
4. The method for preparing green plum wine according to claim 1, wherein in step (3), green plums are washed, subjected to pit removal and crushing, added with burdock, medlar and hawthorn residue according to 30% -35% of the mass of the green plums, and pulped, and the weight ratio of the green plums is as follows: the mass ratio of water is 1: 1.6 adding water, stirring uniformly, adding 120mg of pectinase with enzyme activity of 30000U/g into each kilogram of green plums, carrying out enzymolysis for 4-5 hours, adjusting the sugar degree of the enzymolysis liquid to 20% by using cane sugar, and then adjusting the pH to 3.6-3.8 by using calcium carbonate to obtain fruit pulp; inoculating, inoculating 1.0-1.5% fruit wine yeast liquid culture solution by mass percent of fruit pulp, fermenting for 3 days at 25-28 ℃, cooling to 19-20 ℃, fermenting for 1 day, fermenting for 9-11 days at 13-15 ℃, and then performing residue-juice separation to obtain fermented raw wine, wherein the fermented raw wine comprises the following components: the mass ratio of the edible alcohol is 10: 2 adding edible alcohol to obtain fermented mume fructus wine.
5. The method for preparing plum wine according to claim 1, wherein in the step (5), 5g of pectinase with enzyme activity of 30000U/g is added to every 100Kg of wine, the mixture is uniformly stirred, gelatin is added after 24 hours, the mixture is stirred for 15 minutes, bentonite is added, the mixture is stirred for 15 minutes, the mixture is allowed to stand for 24 hours, and the mixture is filtered, bottled and sterilized at 70 ℃ for 15 minutes to obtain the plum wine.
6. A method for preparing mume fructus wine according to claim 5, wherein in step (5), the gelatin is used by: adding gelatin 5g per 100Kg wine, soaking 1 part gelatin in 5 parts water for 20-30 min, and adding 95 deg.C hot water to obtain 5% concentration wine.
7. The method for preparing mume fructus wine according to claim 5, wherein the bentonite is used in step (5) by: 30g of bentonite is added into 100Kg of wine, and before use, 1 part of bentonite is added with 5-7 parts of water for mixing uniformly, and the mixture is soaked for 4-6 hours.
8. Plum wine prepared by the method according to any one of claims 1 to 7.
9. A beverage containing the plum wine of claim 8.
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