KR970010947A - Freezing point cooling process plum wine manufacturing method - Google Patents

Abstract

Increase the alcohol concentration of the host used for leaching, dry by low temperature dry air after washing the raw plum, adjust the concentration of sugar added during leaching of plum, and cause the astringent taste and bitter taste, which are represented by the taste of leaching stock solution. In order to remove the phosphorylated polyphenolic polymer, low-temperature treatment was performed for 5 to 10 hours at minus 5 to 15 degrees Celsius, followed by filtration using a filtration membrane having a pore of 0.45 to 5 micrometers to cause turbidity. The plum wine is matured by adsorbing and removing the substance, and adding sugars such as sugar, high fructose and honey. The plum wine has less astringent taste, bitter taste and excellent plum flavor.

Description

Freezing point cooling process plum wine manufacturing method

As this is a public information case, the full text was not included.

Figure is a process diagram schematically showing a plum wine manufacturing process according to an embodiment of a plum wine manufacturing method of the present invention.

Claims (10)

A plum wine leaching liquor manufacturing step of adding and immersing the washed plum to the plum wine host for 30 days to 90 days soaking; A plum wine first ripening liquid manufacturing step of removing plum from the plum wine leach solution and aging for 30 days to 120 days; A plum wine filtrate manufacturing step of cooling the above-mentioned plum wine ripening liquid to leave for 2 to 20 hours to form a turbid product, and filtering these turbid materials; Method of producing a plum wine brewing solution of the plum wine Jay aging liquid to remove the astringent taste, unsatisfactory, and aged for 15 days to 60 days using activated carbon in the plum wine filtrate. The method of claim 1, further comprising a step of adding 10 to 40% by weight of the sweetener selected from the group consisting of sugar, high fructose and honey in the leachate manufacturing process. The method of claim 1, further comprising adding 2 to 4% by weight of a sweetener selected from the group consisting of sugar and high fructose honey after treating activated carbon in the preparation process of the above-described J. aging solution. The method of claim 1, wherein the plum wine host is adjusted to the alcohol concentration of 40 to 60 degrees using a spirit and the off-flavor of the plum wine using the addition of 0.01 to 0.2% by weight of activated carbon. The method of claim 1, wherein the aged liquor in the plum wine filtrate manufacturing process is diluted to 12 to 17 alcohol concentration and cooled to minus 5 to 15 ℃. The method of claim 1, wherein the activated carbon is added to 0.05 to 0.5% by weight in the manufacturing process of the plum wine J. aging solution at a rotational speed of 200 to 400 rpm using a stirrer while maintaining a temperature of 15 to 30 ℃ The plum wine manufacturing method to be used. The method of claim 1, wherein in the plum wine leachate manufacturing process, the temperature during immersion is maintained at 10 to 25 ℃ and the immersion container is an additive filling the 90 to 95% capacity of the container. 8. The method of claim 7, wherein the upper part of the immersion container is replaced with nitrogen. The method of claim 1, wherein the filtration in the plum wine filtrate manufacturing process is performed using a micrometer filtration membrane. The method according to claim 1, wherein the activated carbon treatment in the above-described aging process of J. liquor is added at 0.05 to 0.5% by weight and stirred at 100 to 300 rpm at 15 to 30 ° C for 2 to 6 hours. . ※ Note: The disclosure is based on the initial application.