Purple Plum Wine

Purple Plum Wine method:

Raw materials for making Purple Plum Wine:

Blackcurrant (blackcurrant, black bean, smalaugin).

The processing steps of purple plum wine are as follows

Purple plum wine is a kind of fruit wine, which is made from black currant by the combination of crushing, fermentation and soaking.

Characteristics of Purple Plum Wine:

Purple plum wine is purplish red or deep ruby red, clear and transparent, with black bean fruit aroma and aging wine aroma, harmonious aroma, mellow taste, moderate sweet and sour, full-bodied, with the typical style of this product.

Purple Plum Wine

Purple plum wine is made from strawberry, raspberry and Purple Plum (blackcurrant) by special process of selection, crushing, fermentation and soaking.

Purple Plum Wine - national quality wine

Purple plum wine is one of the famous "three plum wine" produced by Shangzhi Yimianpo grape factory. Since its appearance in 1959, the wine has been welcomed by the majority of consumers.

Production method

1. The raw materials for making fruit wine should be fresh and mature, without raw, green and rotten fruits. They should be picked on the same day and processed on the same day. All raw materials are not allowed to pass through liquid, and should be checked by full-time inspectors.

2. The main feature is the combination of fermentation and soaking. Part of the fruit is fermented, which is divided into three stages: the first stage, the middle stage and the last stage. The original wine is mellow and soft, with outstanding aroma; some fruits are soaked in deodorizing alcohol, with bright color and rich aroma, each with its own characteristics, and the fruit wine made from each other's strong points is more perfect.

3. The raw liquor made by the two methods can be stored separately or mixed in proportion. Then make small samples according to the proportion, and select the best proportion for mass production after tasting.

4. After the black beans are sorted and broken into the pond, add 5-7% white granulated sugar, 5% deodorizing alcohol, and 0.01% sulfur dioxide, stir evenly, add pectinase, stand for 18-24 hours, and then inoculate artificial yeast for primary fermentation.

5. Pre fermentation, adding sugar at 22-25 ℃, separating fruit residue, adding sugar for secondary fermentation, obtaining secondary fermentation juice, and storing it for use with wine. The black bean brandy was obtained by secondary separation, fermentation with sugar and distillation.

6. After the separation of the pre fermentation, the fermentation was carried out in the sealed medium, and the white granulated sugar was added. The fermentation temperature was 20 ~ 22 ℃, and the separated fruit residue was put into the secondary fermentation tank.

7. After medium fermentation, add white granulated 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 end of the three stages of fermentation, mix several kinds of original wine, pour them into the barrel, and store them full. The temperature should be controlled at about 13 ℃, and the original wine should be stored for 3 years.

9. After aging, the process of freezing the original wine is adopted to ensure the stability of the wine, and then the wine is filtered and mixed.

10. The quality of wine is good or bad, wine is one of the key. Special attention should be paid to the proportion of fermented wine and soaked wine, and the quantity of new wine and old wine. It is a very important technology to match the primary liquor with the secondary liquor. We must be patient and meticulous, keep improving, and mix reasonably. Only after tasting can we make the final formula.

quality standard

1. Sensory index

Color: purplish red, deep ruby red, clear and transparent, without suspended solids and sediment.

Aroma: black bean fruit and aged wine.

Taste and style: mellow and smooth, moderate sweet and sour, full-bodied, with the style of this product.

2. Physical and chemical index

Alcohol content (20 ℃) 14.5-15.5% (volume); sugar content 21.5-22.5 g / L; total acid 0.55-0.65 g / L.

Longitude: 104.06573486

Latitude: 30.65946198