Abstract

Abstract: In this paper, the optimum conditions for the improvement of dry green plum wine quality were studied. The resultsshowed that the optimum conditions were as follows: juicing green plum by beater at normal temperature, decreasing the acidityto 0.6%～0.8% with mixture of K2C4H4O6 and CaCO3 before fermentation, heating instantaneously after fermentation at 115℃and using agar as clarifier. Thus the quality of dry green plum wine was greatly improved.

Key words: Green Plum , Green Plum Wine , Quality , Fermentation.

CHEN Wei-Ping, TU Jin, ZHANG Feng-Ying, YAN Xian-Zi, MIN Si-Fan, WU Lei-Yan. [J]. FOOD SCIENCE, 2002, 23(8): 90-92.

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