CN110643469A - Green plum fermented wine and preparation method thereof - Google Patents
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Abstract
The invention relates to the technical field of food biological fermentation, in particular to a green plum fermented wine and a preparation method thereof, wherein the preparation method of the green plum fermented wine comprises the following steps: selecting a plurality of mature green plums, and intensively carrying out after-ripening treatment to soften and discolor the green plums; adding sugar into the softened and discolored green plums for soaking until the green plums are covered by the effluent water; adding yeast, and fermenting the mixed solution of mume fructus and sugar water at 18-25 deg.C for a period of time; taking out the fermented free-flowing liquid, adding distilled liquor, and mixing to form a primary mixed liquid; adding water and white granulated sugar into the container with the pulp left after the self-flowing liquid is taken out, and further carrying out secondary fermentation on the residual pulp for a period of time; taking out the self-flowing liquid after the secondary fermentation and mixing the self-flowing liquid with the primary mixed liquid in the S4 to obtain secondary mixed liquid; standing the secondary mixed liquid for a period of time, and taking out the upper liquid; adding white sugar into the upper layer liquid, standing for 60-65 days, and sterilizing at high temperature to obtain mume fructus wine.
Description
Technical Field
The invention relates to the technical field of food biological fermentation, in particular to a green plum fermented wine and a preparation method thereof.
Background
The traditional fermented green plum wine sold in the market at present adopts sugar dipping fermentation, the problem of insufficient fermentation period exists by adopting the fermentation process, the fragrance of green plum fruits is insufficient, the acidity is high, the taste can be blended only by reducing the concentration of raw juice and adding a large amount of white granulated sugar in later-stage compounding, but the original taste and fragrance of green plums are lost, so that the taste experience of the green plum wine and the nutrient substances in the green plum wine are greatly reduced.
Disclosure of Invention
The invention aims to provide a green plum fermented wine and a preparation method thereof, and solves the problems that the fermentation period of the existing green plum fermented wine is short, the green plum wine is insufficient in fruit aroma and high in acidity, and the taste and nutrient substances of the green plum wine are not high when the green plum wine is prepared at the later stage.
In order to solve the above technical problems, the first technical solution adopted by the present invention is:
a preparation method of a green plum fermented wine comprises the following steps:
s1, selecting a plurality of mature green plums, and intensively performing after-ripening treatment to soften and discolor the green plums;
s2, adding sugar into the softened and discolored green plums in a container for soaking, adding white granulated sugar and then adding water until the green plums are covered by the discharged water;
s3, adding yeast, and fermenting the green plum and sugar water mixed solution at 18-25 ℃ for a period of time;
s4, taking out the fermented free-flowing liquid, adding distilled liquor, and mixing to form a primary mixed liquid;
s5, adding water and white granulated sugar into the container with the residual fruit pulp after the self-flowing liquid is taken out, and performing secondary fermentation on the residual fruit pulp for a period of time;
s6, taking out the self-flowing liquid after the secondary fermentation, and mixing the self-flowing liquid with the primary mixed liquid in the S4 to obtain a secondary mixed liquid;
s7, standing the secondary mixed liquid for a period of time, and taking out the upper liquid;
s8, adding white granulated sugar into the upper layer liquid, continuously standing for 60-65 days, and then sterilizing at high temperature to obtain the plum wine.
The further technical scheme is that the after-ripening treatment comprises the steps of putting ripe green plums into a plurality of baskets, only putting one layer of green plums in each basket, stacking the baskets, and covering the tops and the sides of the stacked baskets with plastic films.
The further technical scheme is that the yeast added in the S3 needs to be subjected to amplification culture firstly, the yeast subjected to amplification culture is added into the green plum and sugar water mixed solution for 10 times, and the mixture is fermented for a period of time at the temperature of 18-25 ℃ after being uniformly stirred.
The further technical proposal is that the yeast after the enlarged culture is added into the mixed liquid of green plums and sugar water and is evenly stirred, and then the mixture is fermented for 7 days at 20 ℃ and under the atmospheric pressure and in the dark at constant temperature.
The further technical scheme is that the yeast enlarging culture process comprises the steps of mixing yeast and glucose water with the sugar content of 20%, and culturing for 30min at 40 ℃.
The further technical proposal is that the distilled liquor is 60 percent Vol distilled liquor.
In a further technical scheme, the volume ratio of the free flowing liquid after the secondary fermentation to the primary mixed liquid in the S4 in the secondary mixed liquid is 1: 1.
according to a further technical scheme, after a plurality of white granulated sugar is added into the upper layer liquid taken out of the S8, the alcoholic strength of the liquid is 10%, and the sugar degree is 65 g/L.
The further technical proposal is that the high-temperature sterilization is performed for 10s at 110 ℃.
The other technical scheme provided by the invention is as follows:
a fermented wine is prepared by the preparation method of the fermented wine.
Compared with the prior art, the invention has at least one of the following beneficial effects:
1. the centralized after-ripening treatment can make the sugar degree and acidity of the green plum fruits uniform;
2. the distilled liquor is used for temporarily storing the self-flowing liquid after the primary fermentation, and the yeast and other microorganisms are inactivated and dead under the action of the acidity of the green plums and the alcohol, SO that the effects of sterilization and preservation can be achieved, and SO does not need to be added in the process2The method has the advantages that the method does not cause harm to human bodies and does not change the original flavor of the green plum sugar wine in the brewing process;
3. the fermentation time is prolonged through secondary fermentation, the fragrance of the green plums can be fully extracted by immersion, and the acidity of green plum juice can be effectively reduced through the secondary fermentation, so that the green plum wine can contain more fragrance under lower acidity, and the taste experience of the green plum wine is improved.
Drawings
FIG. 1 is a process diagram of the preparation method of fermented wine of green plum in the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Fig. 1 shows an embodiment of the present invention.
Example 1:
the embodiment provides a preparation method of a green plum fermented wine, which comprises the following steps:
s1, selecting a plurality of mature green plums, and intensively performing after-ripening treatment to soften and discolor the green plums;
s2, adding sugar into the softened and discolored green plums in a container for soaking, adding white granulated sugar and then adding water until the green plums are covered by the discharged water;
s3, adding yeast, and fermenting the green plum and sugar water mixed solution at 18 ℃ for a period of time;
s4, taking out the fermented free-flowing liquid, adding distilled liquor, and mixing to form a primary mixed liquid;
s5, adding water and white granulated sugar into the container with the pulp left after the self-flowing liquid is taken out, and performing secondary fermentation on the residual pulp for a period of time;
s6, taking out the self-flowing liquid after the secondary fermentation, and mixing the self-flowing liquid with the primary mixed liquid in the S4 to obtain a secondary mixed liquid;
s7, standing the secondary mixed liquid for a period of time, and taking out the upper liquid;
s8, adding white granulated sugar into the upper layer liquid, continuously standing for 60 days, and then sterilizing at high temperature to obtain the plum wine.
The post-ripening processing method comprises placing ripe mume fructus into several baskets, placing only one layer of mume fructus in each basket, stacking the frames, and covering the top and side of the stacked frames with plastic film, wherein the number of stacked frames is not more than 7. Through concentrated after-ripening treatment, the sugar degree and acidity of green plum fruits can be uniform, and damage to green plums and early fermentation or deterioration of green plums due to overlapping can be effectively avoided by stacking the green plums by utilizing frames. The green plums are softened and discolored, namely the green plums are changed from cyan to yellow, the green plums are screened before being added with sugar for dipping, and the green plums with excessive after-ripening are screened out, wherein the green plums with excessive after-ripening are green plums with the phenomena of skin atrophy, skin breaking and water yielding.
Before the green plums are added with sugar and soaked, the green plums are cleaned and drained, and the peels of the green plums are opened in a cross shape after the draining is finished.
The yeast added in S3 needs to be enlarged and cultured firstly, the yeast after enlarged and culture is added into the green plum and sugar water mixed solution for 10 times, and fermentation is carried out for a period of time at 18 ℃ after even stirring, so that the flora can be evenly and fully propagated in the green plum fermentation solution. The yeast culture process comprises mixing yeast with 20% glucose water, and culturing at 40 deg.C for 30 min. The aim of enlarging culture of yeast is to improve the activity of yeast. Wherein the operation steps of adding the yeast for 10 times are as follows: immediately stirring after the yeast is added for the first time, immediately adding the yeast for the next time after the stirring, continuously repeating the process, adding the yeast for 10 times in total, and fermenting at 18 ℃ for a period of time after the last time of adding the yeast and uniformly stirring.
The distilled liquor is 60% Vol distilled liquor, and the effect of sterilizing and refreshing can be achieved by inactivating yeast and other microorganisms under the action of green plum acidity and alcohol, SO that SO does not need to be added in the process2The method has the advantages of no harm to human bodies and no change of the original flavor of the green plum sugar wine in the brewing process.
Through carrying out secondary fermentation to the green plum and then prolonging fermentation time to can carry out abundant flooding extraction to the fragrance of green plum, and can effectively reduce the acidity of green plum juice through secondary fermentation, make the green plum can hold more fragrance under same acidity, promote the taste of green plum wine and experience.
Example 2:
the embodiment provides a preparation method of a green plum fermented wine, which comprises the following steps:
s1, selecting a plurality of mature green plums, and intensively performing after-ripening treatment to soften and discolor the green plums;
s2, adding sugar into the softened and discolored green plums in a container for soaking, adding white granulated sugar and then adding water until the green plums are covered by the discharged water;
s3, adding yeast, and fermenting the green plum and sugar water mixed solution at 25 ℃ for a period of time;
s4, taking out the fermented free-flowing liquid, adding distilled liquor, and mixing to form a primary mixed liquid;
s5, adding water and white granulated sugar into the container with the pulp left after the self-flowing liquid is taken out, and performing secondary fermentation on the residual pulp for a period of time;
s6, taking out the self-flowing liquid after the secondary fermentation, and mixing the self-flowing liquid with the primary mixed liquid in the S4 to obtain a secondary mixed liquid;
s7, standing the secondary mixed liquid for a period of time, and taking out the upper liquid;
s8, adding white granulated sugar into the upper layer liquid, continuously standing for 65 days, and then sterilizing at high temperature to obtain the plum wine.
The post-ripening processing method comprises placing ripe mume fructus into several baskets, placing only one layer of mume fructus in each basket, stacking the frames, and covering the top and side of the stacked frames with plastic film, wherein the number of stacked frames is not more than 7. Through concentrated after-ripening treatment, the sugar degree and acidity of green plum fruits can be uniform, and damage to green plums and early fermentation or deterioration of green plums due to overlapping can be effectively avoided by stacking the green plums by utilizing frames. The green plums are softened and discolored, namely the green plums are changed from cyan to yellow, the green plums are screened before being added with sugar for dipping, and the green plums with excessive after-ripening are screened out, wherein the green plums with excessive after-ripening are green plums with the phenomena of skin atrophy, skin breaking and water yielding.
Before the green plums are added with sugar and soaked, the green plums are cleaned and drained, and the peels of the green plums are opened in a cross shape after the draining is finished.
The yeast added in S3 needs to be enlarged and cultured first, the yeast after enlarged and culture is added into the green plum and sugar water mixed solution for 10 times, and the mixture is evenly stirred and fermented for a period of time at 25 ℃, so that the flora can be evenly and fully propagated in the green plum fermentation solution. The yeast culture process comprises mixing yeast with 20% glucose water, and culturing at 40 deg.C for 30 min. The aim of enlarging culture of yeast is to improve the activity of yeast.
The distilled liquor is 60% Vol distilled liquor, and the effect of sterilizing and refreshing can be achieved by inactivating yeast and other microorganisms under the action of green plum acidity and alcohol, SO that SO does not need to be added in the process2The method has the advantages of no harm to human bodies and no change of the original flavor of the green plum sugar wine in the brewing process.
Through carrying out secondary fermentation to the green plum and then prolonging fermentation time to can carry out abundant flooding extraction to the fragrance of green plum, and can effectively reduce the acidity of green plum juice through secondary fermentation, make the green plum can hold more fragrance under same acidity, promote the taste of green plum wine and experience.
Example 3:
the embodiment provides a preparation method of a green plum fermented wine, which comprises the following steps:
selecting 500kg of first-class green plums for centralized after-ripening, placing the green plums by using plastic baskets, only placing one layer of green plum basket in each basket, wherein the stacking layers are not more than 7, covering the top and the side surfaces of the green plums by using plastic films, effectively avoiding the damage of the green plums caused by the direct overlapping of the green plums or the early fermentation or the deterioration of the green plums by the treatment, wherein the centralized after-ripening has the advantages of uniform sugar degree and acidity of fruits, screening out the green plums subjected to after-ripening, shrinking the skin of the green plums subjected to after-ripening and cracking and yielding water, not using the green plums subjected to after-ripening, discarding the fruits, using the fruits with moderate after-ripening degree, namely the green plums are converted from cyan to yellow, cleaning and draining the green plums, performing cross-shaped opening treatment on the peel of the green plums after the draining is finished, putting the treated green plums into a fermentation tank, and then uniformly adding 100kg of, adding white sugar and water, and sugaring until the berry mixture surface is covered.
The method comprises the steps of performing amplification culture on yeast after the green plum sugar is soaked in water and the surface is soaked for half an hour, specifically performing amplification culture on the green plum sugar after the green plum sugar is soaked in water and the surface is soaked for half an hour, wherein the purpose of amplification culture of the yeast is to improve the activity of the yeast, then inoculating the yeast after amplification culture, adding the yeast by 10 times, adding 1L in total, uniformly stirring, fermenting for 7 days at 20 ℃ under the atmospheric pressure and in a dark and constant temperature, and then, fermenting the fermentation liquor which is yellow turbid liquid.
Wherein the yeast is cultured in an enlarged manner by mixing yeast with 20% glucose water, and culturing at 40 deg.C for 30 min.
200L of the free flowing liquid after the first fermentation in the step is taken and mixed with 20L of distilled liquor with the concentration of 60% Vol to form a primary mixed liquid, and the primary mixed liquid is temporarily stored.
The self-flowing liquid is the green plum fermentation liquid which can naturally flow out from the lower part of the fermentation tank body without squeezing after the fermentation is finished.
Wherein under the action of mume fructus acidity and alcohol, yeast and other microorganisms can be inactivated and dead, SO as to achieve the effects of sterilization and fresh-keeping, and SO is not required to be added in the process2The method has the advantages of no harm to human bodies and no change of the original flavor of the green plum sugar wine in the brewing process.
Adding 200L of water and 100kg of sugar into the remaining semi-dried pulp of green plum after flowing out of the gravity flow liquid after the first fermentation, so that the pulp of green plum can be continuously fermented for the second time, and thus the effective components and the fragrance of green plum which are not extracted in the first fermentation in the green plum are extracted.
And the time of the second fermentation is 7 days, and the free flowing liquid generated by the fermentation is taken out 7 days after the second fermentation and is mixed with the primary mixed liquid, wherein the volume ratio of the mixture is 1: 1, further preparing 500L of green plum wine primary pulp, adding 32kg of sugar to adjust the taste and physicochemical indexes of the green plum wine primary pulp, wherein the alcohol content of the green plum primary pulp is 10 percent, the sugar content is 65g/L, placing the green plum primary pulp after sugar adjustment in an ageing tank for ageing for 60 days, taking out 300L of upper clear liquid, and sterilizing at the high temperature of 110 ℃ for 10 seconds to prepare the green plum fermented sugar wine.
The high-temperature instant sterilization time is very short, the quality of the green plum fermented wine cannot be influenced, and the equipment for high-temperature sterilization is an RP6L10 instant sterilizer.
Example 4:
this example provides a fermented green plum wine prepared by the method for preparing fermented green plum wine of the previous examples 1 to 3. After high-temperature sterilization, the finished product of the green plum fermented wine is assembled for convenient transportation and sale.
The fermented green plum wine prepared by the method for preparing fermented green plum wine of the above examples 1 to 3 has a more fragrant and rich fruit flavor and a better taste at the same sugar-acid ratio as compared with the fermented green plum wine prepared by the conventional method.
Compared with the commercially available green plum wine, the green plum wine produced in example 3 was compared with the green plum wine sold on the market, for example, compared with the green ice green plum wine (with the same sugar degree, acidity and alcohol degree) produced in the university county, i.e., the green plum wine produced in example 3, which was produced in Sichuan province, and 20 persons were involved in the blind trial drinking, and the obtained fragrance evaluation data was 20 persons, and the fragrance and taste of the green plum wine produced by the method in example 3 were far superior to those of the green ice green plum wine, and the average value of the fragrance was 2.3 times, the average value of the body thickness was 2.5 times, and the average value of the aftertaste was 2 times.
For example, compared with the green plum wine (under the condition of the same sugar content, acidity and alcohol content) produced by Chongzhou city in Chuanzhou province, blind trial drink comparison is carried out, 20 persons participate in the blind trial drink comparison, and the obtained fragrance evaluation data is that 20 persons all feel that the fragrance and the taste of the green plum wine prepared by the method in the example 3 are superior to those of the green plum wine produced by Chongzhou, the mean value of the fragrance in the subjective feeling value is 1.5 times, the mean value of the rich taste is 2.2 times, and the mean value of the aftertaste is 1.8 times.
In addition, when the green plum wine prepared by the method of example 3 was examined, the content of terpene alcohol-type aroma substances contained in the green plum wine was 0.2mg/L, which is far higher than 0.01 ~ 0.03.03 mg/L of the ordinary green plum wine, the content of aromatic alcohol-type substances was 102mg/L, which is far higher than 56 ~ 80mg/L of the ordinary green plum wine, and the test results were confirmed to be identical to the above-mentioned subjective test results.
Compared with the traditional greengage wine fermentation mode, the method has the advantages that the greengage is fermented twice, the total amount of water and white granulated sugar used in the process of fermenting the greengage twice is the same as that of the traditional greengage wine, but after the steps adopted by the method, the prepared greengage wine has stronger fragrance, more aromatic alcohol substances are contained, and the drinking experience of the greengage wine is better.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure, the drawings and the appended claims. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (10)
1. A preparation method of a green plum fermented wine is characterized by comprising the following steps:
s1, selecting a plurality of mature green plums, and intensively performing after-ripening treatment to soften and discolor the green plums;
s2, adding sugar into the softened and discolored green plums in a container for soaking, adding white granulated sugar and then adding water until the green plums are covered by the discharged water;
s3, adding yeast, and fermenting the green plum and sugar water mixed solution at 18-25 ℃ for a period of time;
s4, taking out the fermented free-flowing liquid, adding distilled liquor, and mixing to form a primary mixed liquid;
s5, adding water and white granulated sugar into the container with the residual fruit pulp after the self-flowing liquid is taken out, and performing secondary fermentation on the residual fruit pulp for a period of time;
s6, taking out the self-flowing liquid after the secondary fermentation, and mixing the self-flowing liquid with the primary mixed liquid in the S4 to obtain a secondary mixed liquid;
s7, standing the secondary mixed liquid for a period of time, and taking out the upper liquid;
s8, adding white granulated sugar into the upper layer liquid, continuously standing for 60-65 days, and then sterilizing at high temperature to obtain the plum wine.
2. The method for preparing fermented green plum wine according to claim 1, characterized in that: the post-ripening treatment comprises placing the ripe greengage in a plurality of baskets, placing only one layer of greengage in each basket, stacking the baskets, and covering the top and sides of the stacked baskets with plastic films.
3. The method for preparing fermented green plum wine according to claim 1, characterized in that: the yeast added in the S3 needs to be subjected to amplification culture firstly, the yeast subjected to amplification culture is added into the green plum and sugar water mixed solution for 10 times, and the mixture is uniformly stirred and fermented for a period of time at the temperature of 18-25 ℃.
4. The method for preparing fermented green plum wine according to claim 3, characterized in that: adding the yeast after the enlarged culture into the mixed solution of the green plums and the sugar water, uniformly stirring, and fermenting for 7 days at 20 ℃ and under the atmospheric pressure in a dark and constant temperature.
5. The method for producing fermented green plum wine according to claim 3 or 4, characterized in that: the yeast enlarged culture process comprises mixing yeast with 20% glucose water, and culturing at 40 deg.C for 30 min.
6. The method for preparing fermented green plum wine according to claim 1, characterized in that: the distilled liquor is 60% Vol distilled liquor.
7. The method for preparing fermented green plum wine according to claim 1, characterized in that: in the secondary mixed liquid, the volume ratio of the free flowing liquid after the secondary fermentation to the primary mixed liquid in the S4 is 1: 1.
8. the method for preparing fermented green plum wine according to claim 1, characterized in that: after a plurality of white granulated sugar is added into the upper layer liquid taken out in the S8, the alcoholic strength of the liquid is 10%, and the sugar degree is 65 g/L.
9. The method for preparing fermented green plum wine according to claim 1, characterized in that: the high-temperature sterilization is performed for 10s at 110 ℃.
10. A green plum fermented wine is characterized in that: the fermented wine is prepared by the method for preparing the fermented wine of green plum according to any one of claims 1 to 9.
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| CN112029621A (en) * | 2020-09-16 | 2020-12-04 | 重庆江记酒庄有限公司 | Method for preparing plum wine by fermentation and plum wine obtained by the method |
| CN113881535A (en) * | 2021-11-11 | 2022-01-04 | 厦门绿泗海生物科技有限公司 | Plum wine fermentation preparation process |
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Application publication date: 20200103 |