青梅配制酒工艺初探

Studies on Preparing of Green Plum Fruit Wine

以青梅和食用酒精为原料，对青梅配制酒工艺条件包括影响浸提的因素、产品调配等进行了较系统地研究。结果表明，最佳浸提条件为酒度２８°（ｖ／ｖ），时间８天，青梅果与酒精的比例：１：５（ｗ／ｖ）；浸提原酒经过适当调配制得口感柔和、芳香浓郁、风格独特的青梅酒。

The research was about the processing technology of green plum wine.The proportion of alcohol to green plum was 1:5,green plum were macerated in food alcohol (28%(v/v)) refined by treating with 0.09 g/ L KMnO4 for 8 h and 0.02% active cabron for 24 h.The extract,being added 8%-9% sugar and 3%-4% honey,containing 25%(v/v) alcohol and 0.5% acid can be achieved better flavor of green plum wine.