CN1250089A

CN1250089A - Dark plum wine and its production process

Info

Publication number: CN1250089A
Application number: CN 98118278
Authority: CN
Inventors: 劳于根
Original assignee: GONGXI DISTILLERY URUMQI
Current assignee: GONGXI DISTILLERY URUMQI
Priority date: 1998-10-01
Filing date: 1998-10-01
Publication date: 2000-04-12

Abstract

White liquor as liquor base is first purified repeatedly to obtain pure liquor with 18-24 vol% alcohol content. The pure liquor after being compounded with sugar in the amount not less than 120g each liter, glucose in the amount not less than 12g each liter, small amount of citric acid and food additive, is used to soak selected, washed and disinfected dark plum for over 30 hr. The said process is suitable for producing dark plum liquor by using distilled liquor, fermented liquor or edible alcohol as liquor base, and dark plum and food additive as sweetening, flavoring and coloring matters. Dark plum material is required to be unbroken, with normal tinct and fragrancy and without impurity and pollutant.

Description

Dark plum wine and production technique thereof

Dark plum wine of the present invention and production technique thereof are a kind of fruit wine and its production methods of keeping healthy.

Soak in the liquor with fruit, long-term drinking can reach the effect of health care, and this has long history in China, but the finished product health promoting wine is obviously not enough aspect the exploitation of fruit wine.

Goal of the invention of the present invention is to propose a kind of with the health promoting wine of dark plum immersion and relevant production technique.

Goal of the invention of the present invention realizes by following technical measures: be the wine base with liquor, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18-24% (V/V), be used for flooding the dark plum of crossing through selected cleaning and sterilizing, allocate granulated sugar into to be not less than the 120g/L proportioning, allocate glucose into the proportioning that is not less than 12g/L, add on a small quantity after citric acid and the foodstuff additive and soak more than 30 hours.

Below the present invention is further described by drawings and Examples:

Fig. 1 is the schema of production technique of the present invention

Embodiment 1: be the wine base with the liquor, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 24% (V/V), be used for flooding the dark plum of crossing through selected cleaning and sterilizing, allocate granulated sugar into the 120g/L proportioning, proportioning with 12g/L is allocated glucose into, soaks dark plum and the can together of basic wine after will soaking after 36 hours after the citric acid of adding 0.7% and 0.2% the foodstuff additive.

Embodiment 2: be the wine base with the fermented wine, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18% (V/V), be used for flooding the weight ratio of crossing through selected cleaning and sterilizing and be 25% dark plum, allocate granulated sugar into the 135g/L proportioning, proportioning with 20g/L is allocated glucose into, adds to soak dark plum and the can of choosing after 48 hours after the complete immersion of profile together of filtered basic wine after the foodstuff additive of 0.5% citric acid and 0.5%.

Embodiment 3: be the wine base with the edible ethanol, through purifying treatment repeatedly, with concentration dilution, the former wine that obtains purified alcoholic strength and be 20% (V/V) is in order to preparation.

Dark plum wine of the present invention is applicable to that with liquor fermented wine or edible ethanol are the wine base, and with dark plum, edible additive is as being fragrant, be and be flavor, present-color material, to the requirement of dark plum raw material be: fruit is complete, and color and luster is normal, fruital gas just, the even free from insect pests of profile, no-sundries, pollution-free.Since adopt the fruit impregnation technology to produce, sugar in the dark plum, sour equal size influences alcoholic strength, and the index of pol is stable, and colour generation is pleasant, and sensory effects is remarkable, and pectin leaches nutritious.

Claims

1. a dark plum wine is characterized in that, former wine alcoholic strength is 18-24% (V/V), and preparing burden is dark plum, is not less than the granulated sugar of 120g/L proportioning, is not less than the glucose of 12g/L proportioning, a spot of citric acid and foodstuff additive.

2. dark plum wine as claimed in claim 1, it is characterized in that, with liquor is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18-24% (V/V), is used for flooding the dark plum of crossing through selected cleaning and sterilizing, allocates granulated sugar into to be not less than the 120g/L proportioning, allocate glucose into the proportioning that is not less than 12g/L, add on a small quantity after citric acid and the foodstuff additive and soak more than 30 hours.

3. dark plum wine as claimed in claim 1, it is characterized in that, with the liquor is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 24% (V/V), is used for flooding the dark plum of crossing through selected cleaning and sterilizing, allocates granulated sugar into the 120g/L proportioning, proportioning with 12g/L is allocated glucose into, soaks dark plum and the can together of basic wine after will soaking after 36 hours after the citric acid of adding 0.7% and 0.2% the foodstuff additive.

4. dark plum wine as claimed in claim 1, it is characterized in that, with the fermented wine is the wine base, through purifying treatment repeatedly, obtaining purified alcoholic strength is the former wine of 18% (V/V), is used for flooding the weight ratio of crossing through selected cleaning and sterilizing and is 25% dark plum, allocates granulated sugar into the 135g/L proportioning, proportioning with 20g/L is allocated glucose into, adds to soak dark plum and the can of choosing after 48 hours after the complete immersion of profile together of filtered basic wine after the foodstuff additive of 0.5% citric acid and 0.5%.

5. dark plum wine as claimed in claim 1 is characterized in that, is the wine base with the edible ethanol, and through purifying treatment repeatedly, with concentration dilution, the former wine that obtains purified alcoholic strength and be 20% (V/V) is in order to preparation.