Plum wine

Purple plum wine is a fruit wine made from black spike gooseberry by a special process of selection, crushing, fermentation and soaking. Production method 1. Raw materials for making fruit wine are required to be fresh and mature, and there are no raw, green and rotten fruits. Picking and processing on the same day are not allowed, and full-time inspectors are required to check. 2. The main feature is that fermentation and soaking are combined, and some fruits are fermented, which is divided into three stages: initial stage, middle stage and last stage. The original wine is mellow and soft, with outstanding aroma; Some fruits were soaked in deodorized alcohol, and the wine was bright in color and rich in fruit aroma, each with its own characteristics, and the fruit wine made by learning from each other's strong points was perfect. 3. The original wine made by the two methods can be stored separately or mixed in proportion. Then make small samples according to the proportion, and after tasting, choose the best proportion for mass production. 4. After the black beans are sorted and crushed and put into the pool, add 5-7% white sugar, 5% deodorized alcohol and 0.01% sulfur dioxide, stir evenly, add pectinase, stand for 18-24 hours, then inoculate artificially cultivated yeast for primary fermentation. 5. Pre-fermentation: adding sugar at 22-25℃, adding sugar to the separated pomace for secondary fermentation to obtain secondary fermented juice, and storing it for use in wine preparation. The residue was separated for the second time, then sugar was added for fermentation, and after distillation, the black bean brandy was obtained. 6. After the pre-fermentation is finished and separated, the sealed medium fermentation is carried out, white sugar is added, the fermentation temperature is 20-22℃, and the separated pomace enters the secondary fermentation tank. 7. After medium fermentation, add white sugar, and ferment in the basement. The temperature is controlled at 13 ~ 15℃ for one month, and the final alcohol content is above 10. 8. After the three stages of fermentation, mix several kinds of original wines, pour them into barrels, and store them in full barrels. The temperature is controlled at about 13℃, and the original wines are stored for 3 years. 9. After aging, the original wine is frozen to ensure the stability of the wine, and then filtered and blended. 10. The quality of wine is good or bad, and wine blending is one of the keys. Pay special attention to the ratio of fermented wine to soaked wine, and the number of new wine and old wine. The reasonable collocation of primary original wine and secondary original wine is an extremely important technology, which must be patient and meticulous, strive for perfection and rationally blended, and the final formula can only be formulated after tasting. Bouquet: Black bean fruit and aged wine.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)